Processed tender steak

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Servings: -

Preparation time: less than 60 minutes

RECIPE PREPARATION Processed tender steak:

After we have kept the meat marinated, season it and put it in a pan with a little oil and water, over which we will put a lid (at the end the water will evaporate and the oil will remain, which will break it and brown it).

After turning the meat on both sides, turn off with wine and leave until it drops.

Tips sites


Before a day of cooking, portion the meat slices to the desired size, then grease with oil, and put in a bowl (or bowl) with 2 teaspoons of baking soda in a tablespoon of vinegar, the bowl is kept in refrigerator, covered with a plate. (this also applies to beef)

Pork leg on the tray

It is difficult to eliminate pork from our holiday menus, so at least prepare it as delicious as possible. Here's a recipe for pork leg on a platter for six people:

1. The meat is breaded on both sides with garlic, rolled in a roll and tied. Grease the entire surface with soft butter, sprinkle with salt and pepper. Small rosemary needles are inserted.

2. Place the meat in a tray and put it in the oven, where it is left for 40 minutes, during which time it rotates.

3. After this time, pour the beer, add the drained mushrooms and pass through a stream of water and leave for another 40 minutes in the oven.

4. After baking, which is checked through a toothpick as a result of which no juice should come out of the meat. Leave it in the tray for another 10 minutes before cutting it and bring it to the table.

Baked pork neck, a classic and delicious recipe for simple, tender and juicy steak, preferred by Romanians for family meals, with friends or even at festive Christmas, New Year's Eve or other important days.

The pork steak on the tray is easy to make, without special cooking techniques, with very little preparation effort, considering the fact that we season the meat, put it in the tray and then let it cook. What could be simpler than that?

I came across all sorts of tips related to seasoning meat. Some put salt at the beginning, others at the end, due to the fact that the salt removes water from the meat. If we fry it in the pan, yes, I would apply the salt at the end, but in the oven, the meat water ensures the cooking and the final sauce.

Baked pork neck is also my favorite, along with pork breast, while my husband prefers the chop or anything that is fat-free.

I prepared the pork neck in the oven from the slices taken for the grill. We didn't have time to grill because the storm started, so we prepared them in the oven and they turned out super delicious.

You can do just as well from a large piece - the whole neck. Cook this slowly (at 180 ° C for 2 hours with foil, then remove the foil and brown it on all sides).

My opinion is that grinding the fat ensures good taste, it retains its taste and flavor even a few hours after it has been cooked due to the fat between the meat fibers.

I think that this tasty steak can satisfy the tastes, it is tender and aromatic, it is easy to prepare, and we choose the garnish depending on the tastes or what we find in the pantry.

Here I had rice, but I like it more with mashed potatoes or baked rosemary potatoes.

Baked pork neck is perhaps the best pork steak. I also prepared it with baked tomato and garlic juice. I think it is the most appreciated pork recipe on the blog. You will see in the post that I put meat there for all tastes and something extraordinarily good came out.

I also like pork tenderloin. You can see all the pork tenderloin recipes cooked by me in this post.

Baked pork neck goes with pickles (along with donuts scalded in vinegar with sugar or pickled cucumbers) or various salads (cabbage salad, tomato salad with cheese, lettuce with lamiae juice or simple cucumber salad). Choose what you like.

Here is the list of ingredients, without giving you measures (depending on tastes) and how to prepare the pork neck in the oven:


pork neck
olive / vegetable oil
cloves of garlic cut in half
freshly ground pepper
a few peppercorns
some twigs of thyme / thyme
a rosemary twig
200 ml white wine

Put the oil in a heat-resistant dish, then the meat seasoned with salt, pepper and paprika. The oil must be in the bowl up to the upper limit of the pieces of meat, without covering them. Add the garlic, peppercorns and greens, then pour the wine.

Cover with foil and place the dish in the preheated oven at 200 ° C for 30 minutes. After this interval, remove the foil and let it brown on both sides.

When the liquid has dropped and the steak has browned evenly, we can say that it is ready.

Serve hot pork neck, fresh from the oven, accompanied by your favorite garnish and salad or pickles.

Baked pork steak with potatoes


  • 2 pieces pork breast with mouse (approx. 1 kg / piece)
  • 1.5 kg of potatoes
  • 5 onions (both red and yellow)
  • 5-6 cloves of garlic
  • salt
  • black pepper
  • caraway
  • paprika

Method of preparation

For the pork steak on the tray on the potato bed, I first cut the rind. Do not cut very deep, only 1-2 cm deep, without reaching the flesh. We are looking for a deeper tray, large enough. Season the pieces of meat, on both sides, with salt, pepper and cumin. I sprinkled paprika powder over the rind. It is very important to rub the crust thoroughly with salt - this way you will get a crispy crust (salt removes water from the tissues).

Peel the potatoes and cut into 2 or 4, leaving large pieces. Lightly salt. They will eventually be under the meat and thus will be seasoned from the juices drained from the steak. Add the onions cut into 4, and the sliced ​​garlic. The steak will be left in the oven for an hour and a half at 200 ° C (high for gas), so covered. After an hour and a half, remove the foil.

After removing the foil, the steak is left for another 2 hours at 160 ° C (medium to low stage for those with gas). It will cook slowly, it will brown well, all the fat will drain over the potatoes that will also cook. The potatoes do not crumble, they remain whole and juicy, flavored. If you have thinner or less fatty meat, reduce the cooking time. If you choose lean meat, you will also need to add a little lard over the meat.

Baked pork steak with potatoes

Pork stew & # 8211 traditional recipe

Pork stew & # 8211 traditional recipe with step by step pictures. What pieces of meat to choose for a pork stew? In what order do we add the ingredients in a pork stew? Traditional pork stew recipe & # 8211 ingredients and preparation.

Whenever I cook a stew or how manya paprika, Vukomir is having a lot of fun on my account. I just can't leave the pot where the food is cooked and how it boils, how I taste it! And taste & # 8230 and I can not stop. Quite simply, the sauce that is made from meat and hardened onions seems irresistible to me. Few foods make me happier. So, either I do a beef stew, which I usually prepare with some mushrooms, even if I make a pork one, I wouldn't go out of the kitchen anymore!

And if I still publicly confessed my sin of greed, I hope he will be forgiven! And you don't have to imitate me & # 8230 unless you like stew as much as I do!

Usually, for a not too fatty pork stew, I choose a defatted pork leg. It also goes from the back, with the mention that this piece is more stuffy and the fatter stew will come out. By no means do I want to convey that I recommend for the mother to be inactive from pork tenderloin or from the chop, which is suitable for other dishes and other cooking methods. Nor from the nape of the neck, ribs or chest pork & # 8211 fatty pieces, which are well suited for grilled or baked steaks.

Let this simple matter be clarified, let's move on! The food is not sophisticated, but it rewards us with a fantastic taste!