Rosa Cooking

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Imperial steak

You can prepare beef steak in various ways, but it always takes a little more time and ingredients to make it soft and juicy. This time I tried the recipe from BAKINA KUJNA magazine. There are a lot of similar recipes on the internet, and I opted for this one. I put all the ingredients in the sherpa, reduced the temperature of the hob to 2, from 6 divisions, and only occasionally looked to keep the water from boiling. The dish simmers longer, at least my steaks were not made of young beef, but the ingredients gave it a special aroma and juiciness.

Preparation steps

  • Thin the beef steak with a meat pestle over a nylon bag and season to taste. Peel the onion and cut it into cubes, also cut the meat bacon into cubes. Fry the onion in a little oil until it turns brown.
  • Pour the rest of the oil into a special deep medium-sized sherpa, then spread half of the steak on the bottom. Sprinkle half of the onion and bacon over them. Arrange the rest of the steak and sprinkle with the rest of the onion and bacon. Put the bay leaf over. Mix the wine and water and pour over the steak.
  • Cover and cook for 120 minutes on medium heat, occasionally adding water as needed. Towards the end of cooking, stir the stock in a little water, pour over the steak, then leave the dish to boil so that the juice thickens. Prepare the side dish as desired and serve with the steak.
  • I had YOGHURT GNOCCHI as a side dish.

Serving

* When seasoning meat, be careful not to overdo it because the bacon is salty enough, mine was too much. Serve a salad of cabbage or roasted peppers with this dish, and be sure to have a drink. The food is spicy and I, who don't drink, missed one glass of COLD BEER :)

Tags

lunch snicle snicli solemnly

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