How to cook beef olives? - cooking beef olives
I bought them from the cooperative. They are all made, but without sauce or salsa, etc. No cooking instructions well! Only raw beef olives. Please tell me how to cook! I think baking with sauce, but its long ...
Friday, January 1, 2010
Cooking Beef Olives How To Cook Beef Olives?
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5 comments:
I've learned:
Place in a saucepan with sliced carrots and slices of potatoes. Do not add water (safe as he is for what I use the boiling point of the volume is increased) and cover the pan.
Those who come with cooking instructions, so no need to remember. I think it's a moderate oven (~ 175 *) for 45 minutes.
The water begins to boil and the vegetables to cook. If it does not boil, turn the heat. Make sure the vegetables 45 minutes, you get an idea of how much longer, if necessary, will be leaving.
Cook only likely to retain the moisture oven jam of the flesh, you should have no sauce (yuk)
Try this
Stuffed in pepper sauce
1 package rolls
4 c. Tea Whole Grain
Herby 450g/1lb packet of sausages made from pork and beef
2 tablespoons olive oil
1 large onion, cut into wedges
2 x packs 25g/1oz cream peppercorn sauce
225ml/8fl oz beef stock
Method
1. Cut the rolls, the width of each half and flatten slightly with a rolling pin between a piece of film. A thin layer of mustard on one side of each roulade.
2. Click on the sausages with a fork and olive oil, meat at all. Secure with a toothpick.
3. Heat olive oil in a frying pan and fry the beef olives for 8-10 minutes, turn frequently until they are brown. Remove and set aside. Add onions and cook for 8-10 minutes, stirring it until brown.
4. Sprinkle the sauce mixture over the onions and stir in 570ml / 1 pintwater. Stir in the population. Bring to boil, return the beef and olives give pan and simmer, uncovered for 20 minutes. Salt and pepper to taste and serve with mashed potatoes
You need to make the sauce, put it in an ovenproof dish to give to the sauce and cook for about 6-about half of test gas MAK one hours. He won the sauce is not necessary to dry and the meat will be tough.
Well, I think.
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