Lamb a la Split-Foscarini family recipe

  Lamb as it was my grandmother cooked!

Here is an old yet new recipe for preparing lamb!

And who is in fact not an admirer of lamb prepared in this way will the love.


Ingredients: / 6-8 persons /

    1st  1 leg of lamb about 2 kg.
    2nd  10 dag smoked ham
    3rd  onion

   4th   pepper
    5th   salt
    6th   1 dl oil
    7th    20 dag red port
    8th    1 tablespoon tomato puree
    9th    1 dl red wine
   10th    0.5  PROSEKA

  11th     2 tablespoons vinegar
   12th    celery and parsley
   13th    bay leaf
   14th    rosemary
   15th    2 tablespoons flour
   16th    200 grams of dried plums

PREPARATION:


     * But wash, remove the bone and obtained a large piece of flesh, salt, pepper, rub with garlic
     * Next, spread a piece of meat, arrange ham, make roll, and the resulting roll if possible tie at the end of cooking and baking.
     * The resulting roll by turning on the bake pan in hot oil.
     * In the meantime
     * Put in a pot, kill more onion to easily add water when the onion is almost entirely softer add plums pitted,
     * A little cook to soft plums
     * Now add the gridded carrots
     * Add water until tender, not carrots, with a piston lawful  mixer and add all other ingredients listed / except flour /
     * Put the fried meat, or meat add water and cook in the vessel.
     * When the meat is tender, remove it Take, cut into slices and return to sauce.Now add an flour, try it, add spices if needed and cook just a little bit without interference.

This wonderful dish serve with classic gnocchi or wide noodles with the spinach!

Uslast!

Voli Vas Silvana!
Silvana, with Love!

PINOY BISTEK/BEEF STEAK/

Pinoy Bistek (Beef steak)

1 lb. beef (round, sirloin or tenderloin), sliced 1/4-inch thick
6 tbsp. of kalamansi (key lime) juice
1/2 c. dark soy sauce
3 tsp. garlic, minced
black pepper, freshly ground
2 large onions, sliced into rings (I used red onions)
2 tbsp vegetable cooking oil, or more if needed
flour, for dredging

1. Slice the beef. Take a piece of plastic wrap and cover the meat. Pound the meat mallet or a heavy skillet. Do this carefully so as not to tear the meat. (This is to ensure that the meat would be tender, but you can skip this step).

2. In a bowl, mix the next 4 ingredients (from the kalamansi juice thru pepper). Mix well and let the meat marinade in it for at least 30 minutes. (My opinion, the longer the marinating time, the better the meat tastes)

3. When ready, bring a heavy skillet up to temperature. Add the vegetable oil. Fry the onions lightly, just until tender. Remove from skillet and keep warm.

4. Take the meat out but reserve the marinade. Dredge the meat lightly with flour, carefully shaking of excess.

5. Add oil to skillet and heat until smoking. Pan-fry the meat until brown (in batches if you have too). When the beef is done, add the marinade into to the skillet and let it boil for a minute or two. Then add the beef back into the skillet. Mix until all pieces are coated well with the sauce. Add the fried onions. Simmer for another minute or two.

6. Serve immediately with white rice. Enjoy.

Voli Vas Silvana!
Silvana, with Love!