INGREDIENTS
- – 1 kilo of roast beef (or another sort of beef).
- – 2 white onions.
- – 2 medium carrots.
- – 3 garlic cloves.
- – A spoonful of chopped parsley.
- – 4 skilled tomatoes.
- – 2 tablespoons of 000 wheat flour.
- – 1 cup of white wine.
- – 2 cups of vegetable broth.
- – 1 bay leaf.
- – Oregano.
- – Floor chili.
- – Pepper.
- – Sal.
- – Olive oil.
- Garrison:
- – 2 candy potatoes in cubes.
- – 1 eggplant.
- – 100 g of quinoa.
- – 5 cloves of garlic.
- – 200 g de tomate cherry.
- – 100 g of feta cheese (might be pressed ricotta).
- – 200 g of lettuce.
- – Further virgin olive oil.
- – Floor black pepper and salt.
- – Grapefruit juice.
ROAST BEEF WITH QUINOA SALAD we resolve the menu for you with this spectacular dish, meat, many greens and a spectacular garnish! I adopted the step-by-step under
PROCEDURE:
1. Chop the greens: the carrot into slices, the onion and tomato into cubes and the garlic as small as potential. Reserve on the aspect.
2. Trim extra fats from the meat and reduce into bite-sized cubes. Move by flour.
3. Put a splash of olive oil in a pot and brown the meat items over medium warmth. As soon as golden, take away them from the pot and put aside.
4. There isn’t a have to prepare dinner it fully, simply brown it, it can end cooking later, with the greens.
5. Sauté the greens (besides the tomato) in the identical pot, if vital, add somewhat extra oil so they do not stick. As soon as the onion is clear, add the meat.
6. Revolver.
7. Add the diced tomato and prepare dinner for 3 extra minutes. Add the white wine.
8. When the wine evaporates, add the broth and seasonings. Cowl and let it prepare dinner over low warmth for 1 or 2 hours.
9. You need to stir on occasion in order that it would not stick. As soon as the meat is tender, that is it!
10. As soon as cooked, let it relaxation with the lid on. This may make the whole lot style way more flavorful and scrumptious!
11. When serving, sprinkle with finely chopped parsley!
12. For the salad, wash the quinoa effectively and prepare dinner it in loads of water. Drain and let it cool. On a plate or pan, brown the candy potato and eggplant.
13. Add the ricotta and blend all of the components.
14. Make the French dressing with grapefruit juice, salt, pepper and olive oil.
