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Beef samosas

Beef samosas

In a pan, cook the chopped onion, chopped garlic and grated carrot in the olive oil.

Add the minced meat and sauté for a few minutes.

Add diced tomatoes and fresh or frozen peas.

Season with curry, ginger, coriander.

Dilute the tomato paste in 10-15 cl of water and pour over the meat.

Mix well and simmer for about 10 minutes until the water evaporates.

If you put canned peas, drain it and add it at the end.

Put about 1 tablespoon of the mixture on each half of the sheet.

Fold the sheets into triangles, pressing the edges with your wet fingers.

Place in the oven preheated to 200 ° C for 15 minutes, until well browned.

You can serve them as a starter or as a complete meal accompanied by a lettuce.

Heat them in the oven so that they remain crispy.

Good appetite !!!!

Samosa with pumpkin and minced meat!

When autumn comes, the period of various pumpkin dishes begins. We come up with a seasonal recipe - samosa with pumpkin and minced meat. It is prepared quite simply, because the dough is not meticulous, and for the filling you only need to combine all the ingredients.


For the dough:

-200 ml of kefir, yogurt or sour milk

-1/2 teaspoon baking soda

-2 tablespoons fermented cream

For the filling:


1. In the flour bowl, pour the kefir, add the baking soda, cream and salt. Mix with a spoon.

2. Pour in the oil and knead a smooth, soft and homogeneous dough. Cover the bowl with a towel and set the dough aside.

3.Cut the pumpkin pulp into small cubes, add minced meat, chopped onion, chopped parsley, oil, salt and sugar. Mix the ingredients very well.

4. Dough the worktop and divide the dough into 10 pieces.

5. Spread a glue, in the middle add 1 tablespoon of filling and glue the edges so that you get open triangular patties.

6. Place them on the tray lined with baking paper, grease them with beaten egg yolk and bake for 30-35 minutes at 180 ° C.

The combination of dough, pumpkin and meat is particularly tasty and juicy.

Cauliflower in the oven

Broccoli and cauliflower with minced meat in the oven-ketogenic diet. Today I propose a simple, quick and very tasty recipe with broccoli and cauliflower - I love these 2 vegetables and I eat them often. Broccoli is a source of vitamin A, C and K, but also folic acid, fiber, potassium. In addition to its anti-cancer properties, a small portion of broccoli is enough for the vitamin C intake that an adult needs per day.

Beef Samosa - Recipes

8 sheets of pie or brick
300 g of minced beef
1 carrot
1-2 pcs. onion
1 clove of garlic
1 red
2 teaspoons curry powder
1 teaspoon ginger powder
1 teaspoon coriander powder
3 tablespoons tomato paste
100 g of fresh or frozen (or canned) peas
2 tablespoons olive oil

Method of preparation:
In a pan, cook the chopped onion, chopped garlic and grated carrot in the olive oil.
Add the minced meat and sauté for a few minutes.
Add diced tomatoes and fresh or frozen peas.
Season with curry, ginger, coriander.
Dilute the tomato paste in 10-15 cl of water and pour over the meat.
Mix well and simmer for about 10 minutes until the water evaporates.
If you put canned peas, drain it and add it at the end.
Put about 1 tablespoon of the mixture on each half of the sheet.

The cheapest beef recipes you should try

Recipes - The cheapest recipes with beef, Photo:

We present you in the following the cheapest recipes with beef.

1. Sarmale recipe in beef sheets with beef is a delicious dish that we recommend you try. We present in the following both the necessary ingredients and the step-by-step preparation method.

The necessary ingredients for the wireitthey in beef sheets with beef are the following:

  • 20 grams of beef brine
  • 50 grams of rice
  • 100 grams of minced beef
  • an onion
  • a carrot
  • 100 ml broth
  • oil
  • salt and pepper.

The preparation method for the recipe of sarmale in beef sheets with beef is presented in the following:

  1. Mix the rice with the minced meat, chopped onion and grated carrot
  2. Distribute the composition over the beef sheets, then roll
  3. Add the stuffed cabbage to the pot, sprinkle with oil and top with broth diluted with water
  4. Boil the cabbage rolls until the rice grain is soft enough
  5. Serve the sarmalele simple or with the addition of sour cream.

2. Beef broth recipe is a delicious dish that we recommend you try. We present in the following both the necessary ingredients and the step-by-step preparation method.

The ingredients needed for beef broth are the following:

  • one kilogram of beef
  • a carrot
  • an onion
  • or celery
  • a parsley root
  • two potatoes
  • oil
  • salt and pepper.

How to prepare the beef broth recipe is presented below:

  1. Boil a sufficient amount of vegetable soup, meat and sliced ​​vegetables
  2. Season and let the dish boil until the meat is ready
  3. Serve the sliced ​​meat with the vegetables next to which it boiled.

3. Beef muscle recipe with butter Is a delicious dish that is worth trying on the next occasion. We present in the following both the necessary ingredients and the step-by-step preparation method.

Preparation time: An hour.

The ingredients needed for two servings of beef muscle with butter are as follows:

  • 400 grams of beef
  • 50 grams of butter
  • 50 ml fresh yogurt
  • a bunch of dill
  • caraway
  • thyme
  • salt and pepper.

The step-by-step preparation for the buttered beef muscle recipe is presented below:

  1. Wash the beef muscle, shape it, let it drain, then slice it and season it with salt and pepper to taste.
  2. Put the whole amount of butter on the fire, let it heat up and then fry the meat on both sides for six minutes over high heat.
  3. Remove the meat from the pan and keep it warm
  4. Add in the butter in which the meat was fried the yogurt and the dill washed and finely chopped until the tails, mix until smooth, then season with salt, pepper, thyme and cumin to taste.
  5. Leave the sauce on the fire for five minutes, then add it over the meat
  6. Serve the dish as soon as it is ready with a garnish that you like.

Beef muscle with butter is easy to prepare and we recommend you try it, we guarantee that its taste will conquer you from the first tasting, and you will prepare this preparation every time you have the opportunity. The dish is served hot at both dinner and lunch.

4. Beef soup recipe it is easy to prepare and we recommend you try it.

Preparation time: 2 hours.

The ingredients needed for four servings are as follows:

  • 400 grams of beef
  • or celery
  • an onion
  • a carrot
  • a potato
  • broth
  • 250 ml bag
  • a teaspoon of rice
  • a link of larch
  • sweet or hot paprika
  • oil
  • salt
  • pepper.

The preparation method for the beef soup recipe is as follows:

  1. Wash the meat, cut it into cubes, then boil it, frothing it when needed
  2. When the meat is cooked, add the vegetables (except the potatoes), cleaned, washed and diced. Let the vegetables boil over a good heat, and at the end add about 10 ml of oil, broth to taste, rice and potatoes. Season with salt, pepper and paprika to taste and cook for another 20 minutes, add the heated borscht and bring to another boil for three minutes, then turn off the heat.
  3. Sprinkle the finely chopped larch on the surface, cover the soup and let it rest for five minutes before serving.

5. Veal soup recipe with vegetables it is extremely healthy and last but not least very tasty. The soup has the role of preparing the digestive tract for the main course that will follow, it should not be missing and we recommend you prepare it when you want to prepare a hearty meal for your loved ones. We present below the necessary ingredients and the step-by-step preparation method.

Preparation time: fifteen minutes.

Boiling time: an hour and a half.

The ingredients needed for eight servings of veal soup with vegetables are as follows:

  • one kilogram of veal
  • two carrots
  • four potatoes
  • two onions
  • two parsley roots
  • two celery
  • oil
  • salt
  • pepper.

How to prepare the recipe for veal soup with vegetables is presented below step by step:

  1. Shape the veal, removing any fat and any tendons. Wash the meat well, then let it drain. When it has drained well, cut the meat into cubes. Put a pot with a sufficient amount of water on the fire, bring the water to a boil, then add the meat. Cook the meat for five minutes, then strain it. Repeat the process three times. After the meat is done, boil it in six liters of water, with a pinch of salt and pepper to taste. Let the meat boil over the right heat until it changes color and texture. Foam the soup whenever needed with a soup. Rinse the soup after each foaming
  2. Peel the carrots, wash them well, then grate them
  3. Peel the potatoes, wash them, cut them into cubes, then put them in a bowl with cold water and put them in the fridge. Let the potatoes cool until you use them in the preparation to avoid their oxidation
  4. Peel an onion, wash it, chop it finely or grate it
  5. Peel the parsley roots and celery, wash them, drain, then grate them
  6. Put a pan with a sufficient amount of oil on the fire, let the oil heat up, and when it starts to sizzle, add the previously chopped onion. Cook the onion on the right heat, taking care not to burn it, the burnt onion spoils both the taste and the texture of the dish. If you notice the tendency of the onion to acquire a brown color, reduce the heat to a minimum and mix well. When the onion has turned a golden color and has become glassy, ​​add the other pre-chopped vegetables: carrots, parsley roots and celery. Season with salt and pepper to taste. Cook the vegetable mixture over the right heat until it changes texture and color, stirring occasionally to avoid burning. When the vegetables are fully cooked, remove the pan from the heat, let it cool for five minutes, then add it to the soup in which the veal is boiling.
  7. Let the soup boil for about an hour and twenty minutes
  8. When both the meat and the vegetables are cooked, take the potatoes out of the fridge, drain the water in which they were, then add them to the soup. Let the soup continue to boil until the potatoes are well cooked. Test the boiling of the potatoes by trying to cut them with a fork. If their sectioning is done very easily, it means that they are cooked
  9. Stop the soup and let it rest for five & ten minutes before serving.

Veal soup with vegetables can be served with sour cream or plain depending on your preferences. Also with it you can add a hot pepper. We recommend that you try this recipe every time you want to taste a delicious and easy to prepare soup.

Beef and steak sandwich on Texas toast



  • 1 tablespoon apple cider vinegar
  • 1 tablespoon Honey
  • 1 tablespoon Dijon mustard
  • 1 tablespoon olive oil
  • & frac12 teaspoon salt
  • & frac14 teaspoon pepper
  • 1 (12 oz) pkg broccoli slaw
  • 1 (11.25 oz) pack (8 slices) frozen garlic toast
  • 12 oz thinly sliced ​​beef steak
Key tags


In a medium bowl, beat the vinegar, honey, mustard, oil, salt and pepper. Add the thrown slaw to the coat.

Prepare garlic toast according to the instructions on the package.

Top each of the four slices of toast with 3 ounces of beef steak and salad. Cover with the remaining garlic toast. Cut each sandwich in half.

Kitchen countertop

Serves 4 people. Per serving: 537 horsepower, 23g fat, 76mg cabbage, 34g prot, 4gg carbs, 8g sugar, 6g fiber, 800mg sodium

Beef stew with cream sauce. Her taste cannot be described in words!

We want to offer you the recipe for beef stew with cream sauce. The meat comes out very tender, and the sauce - incredibly tasty. It is very easy to prepare: put all the ingredients in the pan and forget about them. It is very comfortable! We guarantee that the result will not disappoint you!


- ground black pepper - to taste.

-250 g of fermented cream

-a teaspoon of French mustard


1.Cut the beef into pieces like a goulash.

2.Cut the onions into crescents.

3. Grease a deep, heat-resistant bowl with oil (we used a 2.5-liter hyena glass bowl). Put the meat and onion in it. Add salt and ground black pepper.

4. Mix everything very well and press the obtained composition. Cover the pot with a lid and place it in the preheated oven at 180 ° C. Bake the stew for 2 hours.

5.Prepare the sauce: combine the cream with the mustard and the flour. Mix very well. If you want, you can replace the fermented cream with sweet cream (for cooking).

6. In 2 hours, remove the meat from the oven and pour the sauce over it. Mix very well.

7. Cover the bowl with the lid and place in the oven for another 30 minutes.

The fine stew is ready! Serve with any garnish. Today we served it with pasta. If you want to prepare it from pork, turkey or chicken, you need to reduce the cooking time: without sauce - 60 minutes and with sauce - 20 minutes.


A British-inspired recipe, this peasant pie resembles our moussaka, only it is composed of two layers: one of minced meat and vegetables and one of creamy mashed potatoes. Although I am a fan of musaca and I declare it my favorite food, I tell you that this dish is even tastier. She's full, rich in [& hellip]


Since I have had the Tefal One Pot multicooker, I have been cooking traditional dishes with pleasure, as I cook them dietary, in record time and without guarding them. In addition, the meat comes out very tender and does not need long hours of cooking, keeping its nutrients. I grew up with all kinds of stews, because this was the second basic kind [& hellip]


I discovered “salted” tarts relatively recently, as it seemed unnatural to me to call a tart something that contained vegetables, meat, spinach, etc. But also when I discovered them & # 8230! I could eat in such a dish. Traditionally, the tart has a dough (crust) and a filling. Faster ahead and with a few calories less are the tarts [& hellip]


One of the considerations I had in mind when I bought the Tefal One Pot multicooker was that it cooks under pressure. So, no more wasted hours cooking a tender beef or a rooster. Today's stew took less than an hour, counting the time in [& hellip]


Although it is not winter like in fairy tales and I have not seen any snowflakes yet, the body requires more consistent food. Although it seems hard to believe, the stew can be cooked very dietary, without a drop of oil, in the oven. I'll explain right away how: I served it with hot polenta and hot peppers, but it also goes well with [& hellip]


This recipe has the flavor of the authentic dish, but has no drop of oil. The veal is tender and juicy, and the vegetables melt in your mouth. Did I make you want to? INGREDIENTS: & # 8211 500 g veal & # 8211 2 carrots & # 8211 1 large onion & # 8211 1 kapia pepper & # 8211 1 bell pepper & # 8211 1 tbsp [& hellip]


As I promised you here, I owed the recipe for the best potato bite, as Tia's mother does. That's right, I gave up oil here and there to save calories, but it tastes perfectly balanced. INGREDIENTS: & # 8211 500 g potatoes & # 8211 750 g minced meat mixture (beef) & # 8211 [& hellip]


For the days when you want to enjoy and forget about diet. A real feast! INGREDIENTS CHIFTELE: (4 small pieces) 450 g minced beef Salt Pepper Thyme Sweet paprika 2 tablespoons ketchup 1 tablespoon mustard Plus: 4 buns Red pesto sauce (optional) Burger sauce 1 red 2 pickles [& hellip]

What kind of mozzarella do we use for this recipe?

One ingredient I would like you to keep in this quesadilla recipe with mozzarella and beef is mozzarella from the Hot Delights range of the Hochland. It is a product specially designed for cooked dishes and melts beautifully and evenly. It au gratin perfectly and has a very good taste. I like to use it in all dishes where it has to melt because it does not leak and because it is made only from natural ingredients. In addition, it is available in several weights, depending on the needs of each family. For beef, choose a tender one. I chose the sparrow, but it can also be antricot or moss. It goes with almost any meat you use for steak.

Of course you can make this quesadilla recipe with mozzarella and other types of meat. It works just as well chicken meat, turkey or even pork. It is important to have lean meat and cut it into small pieces. If you have it available, you can even use minced meat. You can also use fish or even seafood. The tone goes very well, as does the salmon, cod or salami. The glue used must be of the tortilla type, and after filling it, be sure to bake it in an oil-free pan. Let it simmer until the mozzarella melts and the filling heats up. Then cut it into 3 pieces and enjoy its taste! Try my recipe for chicken breast stuffed with mozzarella and tomatoes, for another super tasty dish!

How to prepare lasagna with beef?

Preparation of beef lasagna it lasts about 60 minutes, but surely the result will be worth all the effort, being a delicious and nutritious product.

Here are the steps to follow when preparing beef lasagna:

- Preheat the oven to 190 degrees C.

- Heat the oil in a large saucepan and cook the onion, garlic, pepper and tomatoes.

- Add the beef and herbs and mix until the beef changes color.

- Add the rest of the ingredients and cook everything over medium heat for 15-30 minutes.

- Season to taste.

Cheese sauce preparation:

- Melt the butter, mix in the flour and boil for 1 minute.

- Gradually add the milk, stirring until smooth.

- Season with nutmeg, salt and pepper.

- After removing from the heat, mix with the grated cheese until it melts.

The combination of ingredients is done as follows:

- The beef sauce is poured into a heat-resistant dish.

- Place the lasagna sheets on top.

- Divide the meat and place it on top of the first lasagna sheets, over which a part of the cheese sauce is poured.

- The process is repeated for three more layers.

- At the end, cover with lasagna sheets over which sprinkle the remaining cheese sauce and Parmesan.