A tender and flavorful main course, Veal with Mushroom-Wine Sauce, brings a touch of elegance to the dinner table. “This delicious entree came from a cookbook filled with low-fat recipes. We altered it a bit to better suit our tastes,” says Julie Kocur of Abingdon, Maryland.
Make this mouth-watering Cantonese Style Braised Beef Stew following this step-by-step recipe at yireservation.com.
I came from a Cantonese family, and to me, braised beef is one of our signature comfort food. This dish has meltingly tender beef and an even more heavenly …
Learn how to prepare beef for stir-fry just like professional chefs do in Chinese restaurant kitchens. We'll show you how select, cut, and marinate beef for your wok!
Talk about comfort in a bowl! Meatballs studded with rice and onions and loaded with flavour are baked in a rich, creamy mushroom sauce. My favourite birthday meal and oh so easy!
This recipe is like a little piece of my childhood all wrapped up into one perfect dish. I remember asking my mom for veal limone as a kid. Being that it is such a simple and quick dish to make - I usually got my wish. That... and the fact that I was an only child which probably meant I could of asked my Mom to raise the cattle herself so my veal would be the freshest of fresh and she would have obliged. Love you mum. I would ask for this dish fairly often - just about as often as a normal child would ask for a pb and j on white wonder bread. and while my school kiddy friends busted out their lunchables and granola bar snack... i'd be busting out my tupperware with my leftover veal.... and pasta snack.... With a slightly modified version of a personal childhood favorite - I now present to you - my foodie bloggie lovers.... Veal Limone You will need: serves 4 * 1/2 cup all purpose flour * pinch of salt * 1 tsp fresh ground pepper * 4 large white veal scallops - pounded to a thickness of about 1/8th of a inch * 1-2 tbsp vegetable oil * 4 tbsp unsalted butter * 1 cup white wine * 1/2 cup chicken stock * handful of fresh leaf italian parsley - chopped * 2 tbsp capers * 3 garlic cloves - chopped * juice from 1 large lemon In a plate combine the flour, pinch of salt and pepper and stir to combine thoroughly. Quickly dip the veal into the flour mix and set aside. Heat the oil in a large pan at medium high heat until it is hot but not smoking. Add 1 tbsp of the butter and (working in batches) cook the veal until just golden brown on each side (this will take less than 1 minute per side). Transfer to a plate and set aside. Next use the wine to deglaze the pan with a wooden spoon, scraping up any brown tasty bits. Bring the wine to a boil and reduce by half. Add the chicken stock, garlic, lemon juice and capers and cook the mixture for 6 minutes (the sauce will thicken slightly - if it does not thicken up enough - you may add just a sprinkle of flour and stir vigorously). Add the rest of the butter and the parsley. Add the veal back to the pan just to heat through. Garnish with some extra parsley and serve right away! Suggested pairings: Simple Spaghettini with oil and garlic or Roasted fingerling potatoes and green beans or Mushroom risotto xoxo Chef Natty
A favorite Taiwanese cold appetizer for the hot summer - this braised beef shank is perfect as a side dish.
This website is help you all with simple South Indian recipes, which is easy and quick to help beginners too.
Skirt steak is my favorite type of steak to eat. I love it on the grill but in the winter a grill pan on the stove top works great too. This is the one meal that we NEVER have leftovers. Ingredients: 1/3 cup soy sauce 1 Tablespoon chopped garlic 1 teaspoon ground ginger 1/4 cup brown sugar 2 Tablespoons honey 1.5 lbs skirt steak (fat trimmed) Mix soy sauce, garlic, ginger, brown sugar and honey in a small bowl until combined. Place skirt steak in a large gallon ziploc bag and pour marinade over steak. Seal bag and marinate in the refrigerator for at least 2 hours and up to 24 hrs. Preheat grill pan with a tablespoon of olive oil, add steaks and grill 5-7 minutes on each side until outside of steak is seared and caramelized and inside is medium rare. (Grill longer for thicker steaks).
I use a curry powder that I purchased in Hong Kong. Hong Kong curry is more similar to Malaysian curry than any other type and so a Malaysian curry powder will help you achieve Hong Kong style curryI used beef finger meat, which is the meat between the bones of the rib, in this dish. I find that this cut of meat has really good texture for braising. In Chinese butchery, we consider this cut also part of the brisket.You can also use the regular brisket. I find that a part of it is quite tough even after braising and so I don’t often use it. Simmering boneless short rib is also a good option.I have chosen to deep-fry my potatoes before brasing so that it can keep its shape better. If you choose not to deep-fry, cut your potatoes larger in anticipation of approx. 30-50% of it will melt into the sauce.
These oxtails are slow-cooked until they are fall-off-the-bone tender, then smothered in a homemade onion and garlic gravy. You can't beat this flavor!
