Recipes with Red wine. meat

Osso Buco Berlusconi m. Potato moss.

The beef can be turned into mixed flour, South salt and black pepper and sprinkle on the pan in 150 grams of butter. The beef can be placed in a large pot (10 liters). Onions, carrots and garlic hakes and swirled in the butter on the forehead that was used

Long-term lamb (stegeso)

Put the lamb chop down in the roast and add the red wine, like a strong one, put the rest in and add water and fond. The lamb must have 4 hours at 100 degrees C. alm. Oven, then 2 hours at 125 degrees C. alm. Oven and 1 hour at 150 degrees C. alm. Oven, the

Luxus corned beef hash with MOSS

Chop the onions and sauté them with coarse flesh on a hot pan. Be sure to pick good in flesh while the FRY. When the meat is grey and finthakkeet add water, bouillon cube, tomato paste, Paprika, bay leaf, Tarragon, chili and rødvind. The chopped tomatoes mu

Chicken with onion and prunes

Stuffed Chicken with onion in coarse cubes, garlic and prunes. Brown the chicken on all sides in skillet in butter. Com red wine and water into the Pan, then the chicken is covered half. Got a lid on the Pan and give the chicken 30 minutes on one side

Long-roasted duck

The second of at least three kilometres to thaw slowly in the refrigerator – two days-in a bowl, so there is no dripping juice down in the fridge. Remote over-and upholstery (wrapping), and let it stand for a few hours in the kitchen, before you put the pou

Red wine sauce

Gently fry the onion for a few minutes with some fat and add so, thyme, pure, 1 PCs bouillionterning, 1 dl water and 1 dl red wine. Let the game Cook for about 2 minutes. Take a sieve and sieve "nuggets" from and throw them away. Put the liquid back into t

Italian squashfad

Mushroom and Zucchini cut into slices, and onion chopped. Saute mushrooms and onion in olive oil, add the squash by a pargange to the fallen together. Add oregano, basil, pressed garlic and salt. Add diced tomatoes and red wine and simmer for about 10 mi

Garlic ´ s Tenderloin w/mustard

Fillets must be cleaned and is cut lengthwise so that they can be rolled out and "knock, flat" Sprinkled with salt and pepper. Mustard lubricated on both instep, chopped parsley mixed with garlic and then sprinkled on top sennepen. Fillets must be brough