French cuisine

Beef steak trade

Difficulty
Average
Method

Fat and tendons removed from steaks, skin circumferentially cut, crushed and are placed in a highly heated butter and sunflower oil. Fry on both sides. Steaks are removed in the remaining oil fry the

Steak with white wine

Difficulty
Average
Method

Steaks are coated on both sides with sunflower oil, sprinkle with pepper and leave to stand for one hour. Fry on both sides in a highly heated sunflower oil, pour the wine and stew on low heat for 4

Beef steak French

Difficulty
Easy
Method

As a rule, prepare two steaks per portion. Three days before cooking steaks are lightly crushed, sprinkle with pepper, tied with white thread smeared with sunflower oil and left to rest. Steaks are

Beef steaks Dorsey

Difficulty
Easy
Method

As a rule, prepare two steaks per portion. Three days before cooking steaks are lightly crushed, sprinkle with pepper, tied with white thread smeared with sunflower oil and left to rest. Steaks are

Beef steaks in Paris

Difficulty
Easy
Method

As a rule, prepare two steaks per portion. Three days before cooking steaks are lightly crushed, sprinkle with pepper, tied with white thread smeared with sunflower oil and left to rest. Steaks are

Beef steaks Pompadour

Difficulty
Easy
Method

As a rule, prepare two steaks per portion. Three days before cooking steaks are lightly crushed, sprinkle with pepper, tied with white thread smeared with sunflower oil and left to rest. Steaks are

Veal shoulder with peas

Difficulty
Average
Method

Corned beef shoulder Spread with butter, wrap in parchment paper and bake in a low oven. After 50 minutes, remove the parchment paper, add 3 tbsp (30 ml) of water in the dish and bake 15 minutes. Peas

Veal shoulder with tomato

Difficulty
Easy
Method

The meat is rubbed with garlic, previously crushed with salt, sprinkle with pepper and Fry in sunflower oil. Add chopped tomatoes, onion, rosemary, parsley, salt and stew on low heat until soft. In

Stewed beef brisket with tomatoes

Difficulty
Average
Method

Sliced ​​onion and garlic fried, withdrawn and in the same oil fry the meat, cut into portions. Onions and garlic are back again, add chopped tomatoes, wine, stock, bond herbs, salt and stew under a

Veal breast with white sauce

Difficulty
Average
Method

Veal breast pour boiling salted water and let stand 20 minutes. Remove and leave to drain. Make a light roux from the butter and flour, add water and wait to boil. Add meat, onion, salt and pepper

Veal medallions with wine

Difficulty
Average
Method

Calf ham cut small medallion and fuck. Peeled onions fried in butter and sunflower oil to yellowing, withdrawn and the remaining oil fry the medallions on both srtani redness, salting is, sprinkle

Roasted veal cutlets

Difficulty
Average
Method

Veal cutlets are slightly crushed and smeared with a mixture of lemon juice, ground black pepper, crushed juniper, marjoram and salt. Chopped onions and diced carrots fry to yellowing in the butter

Veal cutlets in parchment paper

Difficulty
Average
Method

Crushed cutlets lightly fried in a mixture of butter and sunflower oil. Remove, add salt is sprinkled with pepper in remaining oil fry finely chopped mushrooms and onions. Part of fat smeared 4 pieces

Beef steak with cream and calvados

Difficulty
Average
Method

Peeled apple cut into cubes. Crushed steaks are lightly salting, sprinkle with pepper, lemon juice and fry on both sides in a highly heated butter. Add diced apple. Calvados becomes heated in a small

Beef steak with cream and vermouth

Difficulty
Easy
Method

Steaks are lightly crushed Add salt, sprinkle with pepper and lemon juice. Fry on both sides in a highly heated butter, pour with vermouth and add the cream. Court is shaken over the stove while