Ett par vegetariska eller veganska biffar i en smakrik och krämig tomatsås med basilika och fetaost som serverades med pasta till mor och far medans jag åt med zucchinipasta och grönsaker, mums
Whitewinesauce. Add the fish fund and wine and boil down to about a quarter. Melt butter in a saucepan , add the onion , parsley and mushrooms and saute until it has become soft
dry red wine. If the sauce becomes too thick, add a few tablespoons of water or beef broth. 1Brown beef cubes in the olive oil in a 12 inch nonstick skillet set over medium heat. 2Turn the cubes frequently to ensure even browning on all sides. 3Add the onions and cook 2 to 3 minutes longer, or until the onions are fragrant. cook, stirring occasionally, for 4 to 5 minutes longer, or until mushrooms are brown. 5Combine the flour, thyme leaves, black pepper and nutmeg in a small dish. 6Sprinkle the flour mixture evenly over the meat and mushroom mixture, stirring well. 7Allow the flour mixture to "toast" in the pan without burning for 30 seconds to 1 minute. 8Then, stir in the red wine and beef broth. 10Reduce heat to low, cover loosely, and simmer for 20 minutes. 11The sauce will continue to thicken as water evaporates duringcooking. 12While the meat is cooking, cook the noodles according to package directions. 13When tender, stir the noodles and parsley into the beef mixture and heat through. sirloin tips cut into 1 inch slices
Add oil in a skillet/pot. Mix in the lemon juice. Let the mussels cook for a few minutes. Saute the onion for 2 minutes. Add the chicken stock and simmer for about 5 minutes. 4 cloves garlic, minced. 1 cup whipping cream
vegetables chopped (broccoli, carrot, bell pepper, celery, zucchini). TomatoSauce. can cherry tomatoes. A fresh and tasty sauce with many different vegetables
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