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Tart with vegetables and beef


I washed the beef, cut it into small cubes, then fried it. When it was ready, I took it out on a plate.

Finely chop the onion and put it to harden. Put the finely chopped pepper and then the grated carrot. When they have hardened, add broth, salt and pepper. Leave it on the fire for a while then turn off and put the pan aside

Separately put the potatoes to boil in cold water. When they are boiled, they are drained of water and crushed like mashed potatoes. Add the egg, grated cheese, salt (if needed).

In a tray we put a layer of puree and then we put the vegetable sauce with meat on top. Put in the preheated oven until it gets a crust.


Ingredients for vegetable broth with broccoli and beef:

300 gr beef pulp with bone
3-4 carrots
& frac12 captain of small cauliflower
300 gr frozen broccoli or 1 small broccoli cap
1-2 red onions
2-3 cloves of garlic
1 small captain of celery
1 parsley or parsnip root
1 small leek
2-3 peeled tomatoes
100 gr sour cream or 100 gr yogurt
200-300 ml borscht or Bors Magic prepared according to the instructions on the envelope


Beef and vegetable tart

Beef and vegetable tart from: beef steak, onion, carrots, broccoli, zucchini, chili, salt, pepper, oil.

Ingredient:

  • 4-5 pieces of beef steak
  • 1 sheet of dough sheets
  • 1 small onion
  • 2 carrots
  • 1 zucchini
  • 70 g frozen broccoli
  • 1 teaspoon chili flakes
  • hardening oil
  • salt
  • pepper

Method of preparation:

Put the pieces of steak through the mincer. Finely chop the onion and put it to harden. After the onion is soft, add the minced meat and let it brown over low heat. Add salt, pepper and chili flakes.

Spread the dough sheet in a tray. Cut the edges and set them aside. Place the meat mixture. Top with carrot slices, zucchini slices and broccoli bunches. Sprinkle with a little oil.


Tart with minced meat and Mexican vegetables

Butter, salt, egg and flour (which is gradually added) are placed in a bowl and mixed by hand until a non-sticky dough is obtained. Let cool for at least 30 minutes.


Meanwhile, prepare the filling: put the oil, minced meat, a little salt and a little pepper in a wok. Cook the meat, then add the onion (peeled, washed and chopped). After it has softened, add the Mexican mixture, red beans, corn and thyme and cook for another 1-2 minutes. They match the salt. They are then placed in a sieve and allowed to cool. After that, transfer to a bowl and mix with tomato juice, eggs and paprika.


Turn on the oven to heat.


Spread the dough with a rolling pin and put in a tart form greased with butter, removing the excess. Prick from place to place with a fork and add the filling. Put 4 slices of ham on top, and roses are formed from the rest of the ham slices.


Decorate the tart with the remaining dough and the ham roses.


Tart with meat and mushrooms

It looks great, I really like the composition, but the final presentation is of grade 100.

DIACONTA is also my girlfriend on Netlog.
The tart looks super cool, I have to make it too.

Silvia, thank you very much.
Honest, nice girl Claudia and very skilled. Make it worth it)

It looks really good. I think the tart is as good as it looks

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& # 8211 Latest recipes & # 8211


Beef broth with vegetables and horseradish, French pot-au-feu recipe

A healthy and tasty dish, a beef broth with vegetables and horseradish or Pot-au-feu (pot on the fire) is one of the most famous home-cooked dishes in France. Brine are pieces of beef from the calf area and along with vegetables, onions and garlic all cooked together over low heat, are a delight.
According to chef Raymond Blanc, beef broth with vegetables is the quintessence of French family cuisine, it is the most festive food in France that honors the meals of the rich and poor & # 8221.
Choosing the right pieces of beef ensures a meat that is silky and delicate, not hard and dry.
The addition of vegetables guarantees that this dish is complete and complex in all respects.

Ingredients

  • 1 5 kg of boneless beef broth
  • 500 g carrots
  • A piece of celery
  • 2 pieces parsnips
  • 2 pcs parsley root
  • 4 medium potatoes
  • 100 g red bell peppers
  • A big onion
  • A garlic hat
  • 300 g horseradish in vinegar or cream
  • Butter 50 g
  • Salt to taste
  • Peppercorns

Step by step method

Wash the brine and boil it in cold water with the cleaned vegetables: carrots, parsnips, parsley root, potatoes, celery, bell pepper, onion and garlic washed but also with the peel, peppercorns and salt. At first, turn on the heat until the foam rises, take the foam off the soup and let it simmer for 4 hours or until the meat is well cooked. We take the meat and vegetables out of the soup in a bowl that we cover. We strained the soup and set it aside. In the soup we can add some noodles or make some dumplings and we will have an excellent soup.

After the vegetables and meat have tempered, cut them into larger pieces, add a little butter and put them hot on plates and next to the horseradish. If you are not a big fan of horseradish, you can serve it with pickles or a mushroom sauce. You salivate, I know that I already have a flooded mouth. A simple meal, isn't it ?! Good appetite and good work!


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Tart with foil and vegetables


Tart with foil and vegetables

Nothing is easier to prepare this tart with puff pastry and vegetables. When you have a craving for something salty and still lighter, I recommend you to try the tart in question. It goes with a dry red wine but also semi-dry according to everyone's preferences. For other interesting recipes we recommend you to access the section with Tart recipes or Bakery and Pastry Recipes. You will definitely find delicious dishes that you will like.
Let's see how we prepare this tart and what we need.

Ingredients Tart with foil and vegetables

1 piece of puff pastry
250 g sweet cottage cheese
2 eggs
salt, pepper to taste
oregano or green parsley but also finely chopped green onion tails would fit perfectly
diced smoked ham or prosciutto
corn kernels, red beans - SunFood
(we can use any combination not only those in the recipe)
a few slices of sweet potato or slices of carrot
(you can even use slices of pumpkin or zucchini)
a tart form
and that's it

Preparation of tart with foil and vegetables

Spread the puff pastry sheet in a greased form with butter and press a little to place it well in the form. Put the form with cold dough and prepare the filling.
Mix the crushed cheese with a fork with eggs and season with salt and pepper to taste. Add oregano or green parsley and diced ham. Mix and put the filling in the form lined with dough.

Cut the sweet potato into thin strips and place in the oven for a few minutes to soften, then roll and place in the filling on the tart. The corn kernels are mixed with a little olive oil, seasoned with salt and a little thyme.

Do the same with the beans, then place them over the cheese filling between the sweet potato rolls.
Put the form in the oven heated to 200 degrees with the ventilation function and bake it for about 30-40 minutes.
It can be served hot or cold according to everyone's preference.


Pilaf with vegetables and meat

Cut the onion into strips, the meat into small pieces, and cut the carrots into cubes.

Fry the onion in a large amount of oil (about 150 ml) until golden brown.

Add the meat and fry, then cook the carrots for 5-7 minutes (without the lid).

Add cumin, barberry, turmeric, salt, pepper and mix.

Pour water to cover the meat. Cover the pan, let it boil for 35-40 minutes on medium heat.

Meanwhile, wash the rice 5-6 times in cold water, add it to the pan and level.

Be careful not to mix!

Carefully pour hot or warm water so as to cover the 2 cm rice.

Season the rice with a pinch of salt, cover and cook until it absorbs all the water.

In the middle of the rice, deepen a clove of garlic, and with the help of a spoon, form some steam holes (rice and meat do not mix).

Cover with a lid and cook for about 20-25 minutes.

At the end, mix the rice carefully and arrange it on a serving platter.


Fajitas with vegetables and beef

Wash the bell peppers and cut them into thin strips. Wash the hot pepper and finely chop it. Scald the tomatoes, remove the seeds and cut them into pieces. Peel an onion and cut it into thin slices.

Put the meat on the grill, brown it on both sides, season it with salt and pepper and sprinkle it with oil.

In a pan, heat 3 tablespoons of oil in which you cook the onion and pepper for 5 minutes.

Add the tomatoes, cover with a lid and simmer for another 5 minutes. Add the hot pepper and parsley, season with salt and pepper. Meanwhile, heat the tortilla sheets in the oven to 200 degrees.

Cut the meat into thin strips and, together with the juice left on the grill, mix it with the vegetables. Fill the tortilla with the meat and vegetable mixture, sprinkle with sour cream, roll them and bring them to the table immediately.

400 g beef tenderloin
1 large red bell pepper
1 large green bell pepper
1 small hot pepper
3 tomatoes
2 large white onions
1 tablespoon finely chopped parsley
sunflower oil
salt
pepper
sour cream
8 pieces of ready-made tortilla (you can find packages of 8-10 pieces in the supermarket, at the bakery)