Carne de vitel in sos vanatoresc (Veal in Hunter's Sauce)

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            Desi nu ma omor prea tare dupa carnea de vita in general, sunt cateva retete pe care le prepar destul de des si care au ramas preferate dupa multi ani de zile. Varianta aceasta de a prepara carnea de vita este deosebit de delicioasa, similara ca aroma cu Boeuf Bourguignon (postata anterior de mine), dar mai buna zic eu, probabil pentru ca e mai "light" putin :)  Sper sa va placa daca o incercati si sa devina o favorita si in familia voastra!

Ingrediente:          

       700 g carne vitel
       2 morcovi mari
       1 patrunjel radacina (eu nu am avut acum)
       1/4 telina
       2 cepe
       1/2 ardei rosu mare
       1 rosie
       2 catei usturoi
       150 ml vin rosu
       2 lingurite pasta tomate
       3 foi dafin
       sare, piper


Cum se face:


Spalam carnea, o taiem bucati si o punem la fiert intr-o oala cu apa sarata la foc mic, avand grija sa luam spuma de pe carne.

Intre timp spalam si curatam zarzavatul si tocam marunt ceapa, morcovul (puteti taia niste rondele de decor), patrunjelul, telina, ardeiul, rosia si le dam deoparte.

Cand carnea e fiarta, o strecuram, pastrand supa.
Intr-o cratita punem 2 linguri de ulei si punem carnea la prajit pt 10 secunde.

Adaugam zarzavatul tocat si lasam sa se prajeasca impreuna timp de 10 minute, amestecand din cand in cand.

Dupa 10 minute, punem rosiile, pasta de tomate si completam cu supa de carne pastrata, pana cand depaseste putin carnea. Adaugam sare si lasam sa fiarba acoperit la foc mic, pana cand legumele sunt moi.

 Cand legumele sunt aproape fierte, adaugam vinul, usturoiul zdrobit, sare, piper, foile de dafin si lasam sa fiarba inca vreo 5 minute la foc mic, fara capac.

Lasam sa se raceasca putin si servim cu cartofi piure, orez sau paste dupa preferinta, alaturi de un pahar de vin rosu :) Bon appetit!

Daca vreti un sos mai gros, puteti adauga o lingura de faina sau il puteti pasa de asemenea.

Mai de aproape...carnea e frageda si aromata, iar legumele sunt o nebunie!!!

English version


        I'm not a huge fan of beef meat in general, but there are a couple of recipes that I prepare often and which remained my favorites after a long time. This way of preparing beef or veal is delicious, similar to the flavour that Boeuf Bourguignon has (previously posted by me) but even better if I might add, probably because it's "lighter" :) I hope you enjoy it if you try it and maybe it'll become one of your family's favorites as well!

Ingredients:             

       700 g veal (or tender beef meat)

       2 big carrots

       1 parsley root (I didn't have any this time)

       1/4 of a celery root

       2 onions

       1/2 big red pepper

       1 tomato

       2 garlic cloves

       150 ml red wine

       2 tablespoons tomato paste

       3 bay leaves

       salt, pepper

How it's made:

We wash the meat, we cut it in smaller pieces and we cook it in a pot with salted water on low heat, making sure we remove the foam from the meat.

Meanwhile we wash, peel and chop the onion, carrots (you can cut some slices for decorating if you want), celery, pepper, and tomato, and leave them aside.

When the meat is cooked, we drain the meat and keep the soup.

In a large pot we heat up 2 tablespoons of oil and we fry the meat for 10 seconds.

We add the chopped vegetables and we fry them all together for 10 minutes, stirring often.

After 10 minutes we add the tomatoes and the tomato paste and we pour soup (the one we kept) until it reaches above the meat, we add some salt and we let them cook covered on low heat.

When the vegetables are almost done, we remove the lid, and we add the crushed garlic, the bay leaves, spices and we pour the wine. We stir and let it cook for another 5 minutes on low heat.

We leave it to cool down and we serve with smashed potatoes, plain cooked rice or pasta as a side dish.

Bon appetit!

If you would like a thicker sauce you can add a tablespoon of flour or blend the vegetables to obtain a cream.

                               

Boeuf Bourguignon

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        Pentru ca in cateva ore sarbatorim 1 Martie, ziua martisorului si a inceperii primaverii, m-am gandit sa gatesc ceva bun bun si anume Boeuf Bourguignon (azi am preparat reteta). Am vazut ca multi sunt innebuniti dupa reteta celebra a Juliei Child, asa ca m-am decis sa o prepar si eu chiar daca inca nu am vazut filmul Julie si Julia :)   pentru ca am vrut sa respect ideea retetei, in weekend am fost prin mall si mi-am achizitionat o oala de fonta emailata sau dutch oven cum i se mai spune de la Kitchen Aid. De mult ma tot gandeam sa imi iau una, si acum i-a venit momentul, caci reteta de fata se face perfect in oala mea noua si frumoasa :)
       Un alt motiv pentru care am ales sa prepar aceasta reteta este ca am vrut sa particip la Provocarea Dulce Romanie pentru luna martie, ce presupune prepararea unei retete avand ca ingrediente vinul sau cafeaua, sau chiar amandoua :) Cum Boeuf Bourguignon contine vin din belsug, am ales sa particip si eu. Linkul spre provocarea lunii martie organizata de Carmen de la Bucataria Furnicutilor il aveti aici.

 Despre Boeuf Bourguignon pot spune doar atat : Ce e bun si la Dumnezeu ii place!

O poza cu dutch oven-ul meu nou :)

Ingrediente:                                                   

   700 g carne vita (eu am pus vitel)
   100 g bacon
   2 morcovi
   1 ceapa mica
   250 g ciuperci champignon
   20 cepe mici (perlate)
   400 ml vin
   500 ml supa
   2 catei usturoi
   1/2 lingura pasta tomate
   2 linguri faina
   3 linguri ulei
   putin unt pt prajit
   2 frunze dafin, 1/4 lingurita cimbru
   sare, piper


Cum se face:

       Pentru a avea spor la munca creem o atmosfera placuta cu muzica lui Sade si putin vin :) Acesta e vinul pe care l-am folosit azi si pe care il preferam la masa, fiind dulce.

   Incingem cuptorul la 200 grade C.
   Mai intai curatam ceapa si morcovii, taiem marunt ceapa, iar morcovii ii feliem.

   Spalam carnea foarte bine, o taiem bucati de marime potrivita si o tapetam cu servete d ehartie, ca sa se absoarbe foarte bine apa, altfel nu se va praji cum trebuie.
   Taiem baconul marunt si il punem in tigaia incinsa cu 1 lingura de unt si 1 lingura de ulei.

 Cand e prajit il scoatem afara cu o spumiera, si punem in locul lui carnea la prajit, pana cand se rumeneste frumos, o scoatem apoi afara si o punem peste bacon.

Punem in aceeasi tigaie ceapa si morcovul taiat si sotam putin. Mutam legumele in oala de fonta.

   Cand legumele s-au inmuiat putin adaugam carnea si baconul peste ele si presaram faina si intoarcem carnea pe toate partile, sa se acopere cu faina.

Introducem oala in cuptor pentru 4 minute neacoperita. Dupa 4 minute o scoatem, amestecam bine si adaugam supa, vinul, bulionul, usturoiul, dafinul, cimbrul,  si condimentam cu sare si piper. Micsoram temperatura cuptorului la 150 grade C.

 Punem pe plita si aducem la punctul de fierbere mancarea, punem capacul si introducem in cuptor pe raftul de jos la temperatura mica (la mine 150 grade C sau 310 gr F) cat sa fiarba incet timp de aproximativ 3 ore, acoperita (eu am tinut-o 2,5 ore)

In timp ce carnea fierbe, pregatim cepele micute si ciupercile.

  Curatam de coaja ceapa si ciupercile, le spalam si le uscam foarte bine (daca ciupercile sunt mari, le puteti taia in 2)

  Intr-o tigaie punem ulei si prajim ciupercile pana se rumenesc putin. Le scoatem pe o farfurie.

  Intr-o alta tigaie punem ulei si prajim cepele pana se rumenesc si ele frumos.

  Cand carnea mai are 15 minute de fiert, punem cepele si ciupercile in oala cu carne si lasam sa fiarba la cuptor inca putin.

    Dupa 15 minute, carnea este moale, legumele sunt minunate, iar mirosul, mirosul din casa e extraordinar!  Daca doriti un sos mai gros decat e, puteti adauga o lingura de faina frecata cu putina apa la mancare si mai fierbeti pe plita inca vreo 3 minute pana se ingroasa.
    Lasam sa se raceasca putin si servim cu garnitura de cartofi, paste sau orez cu patrunjel verde in cazul meu. Bon appetit!!!

Pentru reteta m-am inspirat de la Silvia, doar ca am modificat unele lucruri.


English version


      Because we celebrate  March 1st in a few hours, the day and commencement of spring, I thought I should cook something really good: Beef Bourguignon (I prepared the recipe today). I saw that many people talk about the famous Julia Child's recipe, so I decided to prepare it too, even though I have not seen the movie Julie and Julia :) . I wanted to respect the idea of formula, so in the weekend I went  to the  mall and I bought an enameled cast iron pot or Dutch oven as it is called from Kitchen Aid. I wanted to buy one long time ago, and now its time came because the recipe is perfect to be cooked in my new and beautiful dutch oven :)
      I chose to prepare this recipe now because I want to participate with it at the challenge called Dulcea Romanie, the March challenge, which has 2 ingredients: coffee and wine, and since Beef Bourguignon has plenty of wine, I found it perfect for the challenge. More details about the challenge that Carmen from Bucataria Furnicutilor is organising you can find here.


 About Beef Bourguignon I can only say this: What is good even God loves it!

A picture with my new Dutch oven :)

Ingredients:

700 g beef meat (I put calf)
100 g bacon
2 carrots
1 small onion
250 champignon mushrooms
20 small onions (pearl)
400 ml wine
500 ml broth
2 garlic cloves 
1/2 tablespoon tomato paste
2 tablespoons flour
3 tablespoons oil
some butter for frying
2 bay leaves, 1/4  teaspoon thyme
salt, pepper

How it's made: 

    We make a pleasant atmosphere to work with Sade's music and wine :) This is the wine that I used today and which we prefer for dinner, because it's sweet.

    

We preheat the oven at 400 degrees.

 First clean the onions and carrots, finely cut onions, and slice the carrots.

Wash the meat very well, cut it in smaller pieces and absorb the water with paper towels, or else it will not fry properly.
Cut bacon into small pieces and put it in hot skillet with 1 tablespoon butter and 1 tablespoon of oil.

When it is fried take it out with a spoon and put it aside. In the same pan fry the meat until browned beautifully, and then take it out and place it next to the bacon.

Put onion and carrots in same skillet and saute them. We move the fried vegetables in the cast iron pot. When vegetables have softened slightly add the meat and bacon over them and sprinkle with flour and turn the meat on all sides, to cover with flour.

We placethe pot in the oven uncovered for 4 minutes. After four minutes we take it out, mix well and add broth, wine, broth, crushed garlic, bay leaves, thyme, and we season with salt and pepper. We change the oven temperature to 310 degrees.

Put the pot on stove and bring to a boil, we cover with the lid and we place the dutch oven on the bottom shelf in the oven at low temperature, and we let it simmer slowly for about 3 hours, covered (I kept a 2.5 hours).

While meat is boiling, we prepare the pearl onions and mushrooms.

Peel the onions and mushrooms, wash them and dry them very well with paper towels (if the mushrooms are large, you can cut them in 2)

Put oil in a pan and fry the mushrooms until slightly browned. We take them out on a plate.

We do the same with the mushrooms.

When meat is almost finished, put onions and mushrooms in the pot and place it back in the oven and let it simmer a bit more.(15 minutes)

After 15 minutes, the meat is soft, the vegetables are wonderful, and the smell, the smell in the house is great!   If you want a thicker sauce than it is, add one tablespoon of flour rubbed with a little more water and boil on the stove for about another 3 minutes until thickened.

We leave it to cool slightly and serve with potatoes, pasta or rice with parsley in my case. Bon appetit!!!

Boeuf Stroganoff (Beef Stroganoff)

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         Boeuf Stroganoff este o reteta clasica foarte raspandita in intreaga lume cu o istorie interesanta si una dintre mancarurile mele preferate. Chiar daca suna sofisticat, aceasta e o mancare foarte simplu de facut si foarte aromata cu care va puteti impresiona invitatii.

 Ingrediente:             

    500 g muschi de vita
    250 g ciuperci albe
    1 ceapa
    1-2 lingurite mustar Dijon
    1/2 lingurita pasta de tomate
    200 g smantana
    unt pentru sotat
    patrunjel verde
    sare, piper



Cum se face:


     Mai intai spalam bine carnea si o taiem fasii subtiri. Curatam ceapa si o tocam marunt, iar ciupercile le curatim de coaja si le taiem felii subtiri.

Intr-o tigaie, incingem carnea in 3 linguri de unt si o lasam sa se soteze pana cand scade tot lichidul.

Intr-o cratita punem la calit in 3 linguri de unt ceapa, iar cand devine translucida, adaugam ciupercile.

Cand ciupercile s-au inmuiat, adaugam carnea de vita, punem 200 ml apa si le lasam sa fiarba la foc mic pentru 15 minute.

Dupa 15 minute, luam de pe foc si adaugam mustarul, bulionul si smantana, condimentam si amestecam, punem din nou pe foc 2-3 minute, dupa care adaugam patrunjelul tocat marunt.
Servim cu orez, paste, sau in cazul nostru, cu mamaliga si un pahar de vin. Bon appetit!

English version


     Beef Stroganoff is a classic recipe spread all across the world with a very interesting history, and one of my favourite recipes. Even though it sounds very sophisticated, it gets easily prepared and it's very flavourful.

Ingredients:

    500 g beef meat 

    250 g mushrooms champignons

    1 onion

    1-2 teaspoons dijon mustard

    1/2 teaspoon tomato paste

    200 g sour cream

    butter for frying

    fresh parsley leaves

    salt, pepper

How it's made:

     First of all, we wash the meat, and cut it in strips. We chop the onion and peel and slice the mushrooms.

     In a pan, we add butter and we fry the meat, and we continue to do that until all the water evaporates, and then we set it aside.

     In a pot, we add butter and we fry the onion a little bit, we add the mushrooms, we fry them together for a minute, and after that we add the cooked meat, we pour 200 ml water and let them boil all together slowly.

     After 15 minutes, we set aside, we add the mustard, the tomato paste and sour cream, we stir, and continue boiling for 2-3 minutes until the sauce thickens. When it has the consistency we want, we add the chopped parsley.

     Serve with rice, pasta or home made polenta in our case. Bon appetit!