RECIPE / MEAT

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  • Country Origin: Brazil
IMAGE 1- WELLINGTON'S BEEF Ingredients: • 1 piece of AGRA Filet Mignon • 400 g champignon • 5/4 minced onion • 1 glass of water • 5 cloves of garlic • 100ml of milk • Salt to taste • Black pepper • 1/2 cup olive oil • 400 g filet mignon • 400 g of puff pastry • 150 g parma ham • 3 beaten gems • White pepper to taste • Blond to taste • Rosemary to taste • 1/2 cup of port wine • 150 g butter • Balsamic vinegar to taste Method of preparation: Start by preparing the champignon puree! Wash the mushrooms and beat in a blender until smooth cream. Saute the onion in olive oil in a pan, when it becomes transparent add the garlic until golden brown. Add the champignon to this stew and cook until it begins to dry. In general this time is around 30 minutes. When it is very consistent and dry, add the cream, adjust the salt and pepper, bring to a boil and turn off the heat. Reserve. / IMAGE 2- Meatballs with Spaghetti in Sauce Ingredients: · 500g of ground duck AGRA; · 1 small grated onion; · 2 cloves garlic, finely chopped; · Chopped parsley to taste; · 1 french bread softened with milk; Chopped Chives to taste; · Salt and black pepper. Method of preparation: In a bowl, crumble the bread and drizzle it with milk until it softens. Add ground beef and other ingredients, mixing well. Make balls. Fry the meatballs in a frying pan with oil until cooked inside and golden brown on the outside. Reserve. / IMAGE 3- Caramelized Onion Burger Beef Burger Ingredients • 800g ground diaper • 200g ground duckling • Salt and black pepper to taste • Grilling olive oil Method of preparation For hamburger, mix meat and salt until smooth. Model the hamburgers by squeezing them tightly to compress them. Reserve. Heat a frying pan with olive oil over high heat until very hot. Place the hamburger, sprinkle with salt and pepper, and broil for 3 minutes. Turn and leave for 3 more minutes. Caramelized onion Ingredients 2 tablespoons () butter 3 onions into slices 2 tablespoons () brown sugar 4 tablespoons () soy sauce Preparation Bring a pan over low heat with the butter until melted and add the onion, stirring until it withers. Add sugar and saute for another 3 minutes. Add soy sauce and sauté for another 3 minutes or until caramelized, stirring. Hang up and set it aside. Mounting the Burgers: Use bread, cheese, condiments and salads of your choice. Tip: Place the caramelized onion and cheese on top of each hamburger. / IMAGE 4- Pot meat Ingredients: · 1 kg of beef meat cut into large cubes; 2 tblespoons corn oil 2 tablespoons of granulated onion · 2 cubes of vegetable stock; · Colored to taste; · Dehydrated green smell to taste; · 5 medium potatoes peeled and cut in half; · 2 medium carrots peeled and sliced. Method of preparation: In a pressure cooker put the oil and onion, leave it until well browned. Add the meat cut into medium cubes and let it brown for 15 minutes. Add the 2 cubes of natural stock and the paprika to taste. Put the water until it covers the meat, do not exceed the meat. Put in pressure for 25 minutes. Remove from heat, remove pressure and add potatoes, carrots and green-scent. Put in the pressure again, count 5 minutes after the pressure cooker starts to beep and turn off the heat. / IMAGE 5- Meatball Sandwich with Red Sauce and Mozzarella Ingredients: · 500g of ground duck AGRA; · 1 small grated onion; · 2 cloves garlic, finely chopped; · Chopped parsley to taste; · 1 french bread softened with milk; Chopped chives to taste; · Salt and black pepper. Method of preparation: In a bowl, crumble the bread and drizzle it with milk until it softens. Add ground beef and other ingredients, mixing well. Make balls. Fry the meatballs in a frying pan with oil until cooked inside and golden brown on the outside. Reserve. For the sauce: · 1 can of peeled tomatoes; 2 tablespoons of tomato paste · 1/2 chopped onion; · 1 clove of minced garlic; · 2 basil leaves; · Salt and black pepper to taste. In a pan with a little oil, fry the garlic and onion until golden. Add remaining ingredients and sauté for 5 minutes. Hit the salt. Get the consistency of the sauce. Assemble the sandwiches! Choose Italian bread baguettes and stuff them with meatballs and sauce. Finish with the grated mozzarella! / IMAGE 6- Stuffed flank steak Ingredients: · 500g of AGRA skirt steak; · 1 green pepper; · 1 red pepper; · 1 yellow pepper; · 1 large onion in slices; · 2 cloves garlic, mashed; 1/2 tablespoon of sage powder; 1/2 tablespoon garlic powder; · 1/2 cup of grated mozzarella. Method of preparation: In a pan with olive oil, sauté the garlic, onion and sliced ​​peppers. Reserve. Cut the diaper transversely without cutting it all the way so that the two parts remain together. Season the meat with dry seasonings, salt and black pepper. Arrange the sauteed peppers and mozzarella on one side and roll up. Secure the meat with sticks so that it does not come off. Bake in medium / high heat for 40 to 50 minutes. Serve the sliced ​​meat! / IMAGE 7- Inverted rump steak stuffed with bacon and provolone Ingredients · 1 piece of + - 1.2kg Agra picanha · 2 tablespoons butter at room temperature. · 200 g of chopped provolone cheese · 100 g of chopped bacon · Seasoning to taste: salt, rosemary, black pepper. How to prepare Clean the rump by removing excess fat, put the seasonings and with the help of a large sharp knife, pierce the piece to the small end, forming a void inside the meat, being careful not to puncture it. Turn the meat inside out with the fat inside. Fill the meat with provolone and bacon, close the ends with sticks or string, brush with the softened butter and bake at 200 degrees for about 45 minutes. At half time turn the rump and brush again with the butter. Suggestion: Serve with baked potato / IMAGE 8- Conchiglione Stuffed with Meat and Strawberry Ingredients: 4 diced filet mignon medallions 10 small pieces of peeled and diced strawberry 1 chopped onion 3 cloves garlic, crushed 1 tablespoon corn oil to sauté Chopped fresh parsley (to taste) 1 bay leaf salt to taste Method of preparation: Fry the meat until browned and add the oil, onion, garlic and sauté. Add salt and bay leaf. Cover with water and cook until meat is tender and if you prefer to shred it. Add the strawberry and let it cook for another 15 minutes or until soft. When done, sprinkle the parsley and fill the shells. / IMAGE 9- BBQ Stroganoff Ingredients: · 600g of chopped barbecue in strips; · 1 chopped onion; · 1 chopped tomato; · 4 tablespoons of vegetable oil; · 1 box of white sauce or sour cream; · Parsley and chives, finely chopped; · 1 cup broth; · Salt and spices to taste. Method of preparation: Fry the onion until transparent. Add the tomatoes, parsley and chives, cook some more. Add meat, spices and stock, cook for another 15 minutes. Turn off the heat and add the white sauce or sour cream. / IMAGE 10- Fillet in Butter and Herbs Ingredients Back Fillet · 1 piece of Back Fillet · Salt to taste 4 tablespoons olive oil Herb Butter · 1 bar of butter at room temperature 2 tablespoons chopped parsley · 2 tbsp chopped chives 1 tablespoon chopped rosemary · 1 teaspoon salt Method of preparation Fillet: Cut the meat into steaks to the desired thickness. Season with salt and pepper to taste. Heat a skillet well, pour in the olive oil and then the steaks. Do only two at a time to maintain juiciness. After one minute, reduce the heat. Leave it for a minute. Before turning the meat, raise the temperature again, and after one minute, lower the heat again. Serve with the herb butter. Herb Butter: In a bowl, mix butter with herbs and salt. Spread a piece of plastic wrap on a smooth surface, put some of the butter in the center of the film, and roll it like a candy wrapper, closing the sides. Take to freeze. Unwrap the butter, cut the slices and place over the meat.