INGREDIENTES 1 filete Mignon – calcular 1/2 libra por persona. Sal y Pimienta 1 barra de Mantequilla Salsa Inglesa (Worcestershire Sauce) al gusto Mostaza al gusto 1 botella de cerveza Aceite de Oliva PREPARACION Se limpia el filete y se adoba con sal y pimienta, mantequilla cortada en cuadritos, la salsa Inglesa y la mostaza. Se rocia con bastante cerveza y se deja reposar de un dia para otro. Para cocinarla a fuego lento se coloca en un pirex por sí solo sin la cerveza.  Se mete al horno  previamente calentado a 275 grados. Se cocina hasta que la temperatura del filete llegue a 120Read More →

INGREDIENTS 2 lbs. beef for stew salt pepper garlic salt 1onion sliced into rings 1 or two spring onions cut up olive oil vinegar 1 laurel leaf pimento 1/2 cup tomato sauce 1/2 cup wine 1potato sliced into 4 PREPARATION 1.Marinate beef with oil, vinegar, onion,spring onions, laurel leaf, salt and pepper for at least one half hour. 2. In a kettle,(or pressure cooker) heat enough olive oil to cover pan, and add beaf with onions, cooking until the juices are sealed. 3. Add water to cover, if done on pressure cooker. Add 1 extra cup of water if cooking in regular kettle, until meatRead More →

6 Thinly sliced top round or eye round steaks Bread Crumbs 1 tbsp. parmesan cheese 2 eggs salt and pepper vegetable oil paper towels Crack the 2 eggs into a deep dish and add one tablespoon of parmesan cheese. Using a fork, stir the eggs with the cheese, salt and pepper until mixed well. Coat the steaks with the cheese and egg mix, one at a time. Using another dish, coat the egg covered steaks with the bread crumbs on both sides. Set them aside on a third dish. Heat the oil in a skillet at medium to high heat, just as you do forRead More →