Eurosport Infiniti 950 Elliptical Review

Ossobuco

Ingredients 4 veal shanks
1 / 2 glass of red wine butter


an onion tomato sauce flour


parsley sage

rosemary lemon peel broth

salt

flour the shanks, brown them in a pan with a knob of butter and the onion is golden leverete soon.
United tablespoon flour, pour a little at a time the red wine and broth, a little sauce and cook over low heat.
Just before removing from heat seasoned with sage, rosemary, parsley and lemon peel.

What Does A Soft, Creamy And Closed Cervix Mean

roast cutlet stuffed with mushrooms and ham

Ingredients 1 kg of beef roast beef ( is fine loin of pork or veal chuck )
slices of ham
40 grams of dried mushrooms
40 grams of mushrooms, fresh or frozen
50 g butter 2 onions

2 tablespoons olive oil ½ cup cream

1 small glass of brandy
a nut


salt and pepper Cut the meat into slices not too thin, taking care not to come with the knife blade to the end, must remain attached to the base (a book)
Put the mushrooms dried (after having taken into soaking) to sauté with olive oil and chopped onion
salt and pepper. Mushrooms, fresh or frozen brown them with a clove of garlic, which is then removed, salt and pepper.
Put a slice of ham, three slices of meat, then spread with mushrooms.
fine wire with string, then place it in a pan with olive oil and butter over high heat and brown on all sides, add salt and pepper, then pour the brandy and flame. Continue cook over medium heat bath every time the stock made the nut.
Finally, put the pan in the oven at 200 degrees for 40 minutes by soaking the meat frequently with the sauce. Towards the end of cooking, add cream and mix it into the sauce!