Home » fel principal/ main course » Friptura la cuptor / Steak

Friptura la cuptor / Steak

Mai deunazi va prezentam o reteta de primavara, vesela si sanatoasa ca sa invocam venirea mai repede a primaverii. Azi in ultima zi oficiala de iarna va prezint o reteta desoperita intamplator, pe care sunt sigura ca multi deja o folositi. Dupa parerea mea este reteta perfecta de friptura, mai ales de porc. Am facut dupa aceeasi reteta si la masa de Craciun, si acum am zis sa inchid cu ea capitolul de mancaruri specifice sezonului rece. Nasa mea de botez, dar si tatal meu, folosesc retete asemanatoare de ani de zile, si rezultatul este o friptura frageda si parfumata.

Cele necesare sunt :

  • 300 gr de carne
  • 10-12 linguri de vin
  • 150 ml apa
  • Condimente: rozmarin, piper, sare

Secretul consta in a taia carnea in felii de grosime relativ medie, cam 1 cm, sau o puteti lasa si asa, insa trebuie lasata in amestecul de condiment si vin minim 4 ore.

fr1

Unii o prepara si cu o zi inainte, lasand-o in baitul de condiment pana in clipa cand o baga la cuptor. Eu am pus si putina miere peste amestec, ca asa imi place.  Atentie insa, la bait se lasa doar in condimente nu si in lichide. Daca doriti puteti adauga vinul peste carne cu 1 ora inainte iar apa se pune ultima, dupa care se lasa la cuptor ceva mai mult de o jumatate de ora, in functie de cantitatea pe care o gatiti.

fr2

Eu am servit-o calda,cu putin piure de cartof langa. Pofta mare!

English version:

The other day I presented you a spring recipe, healthy dishes to invoke the coming of spring sooner. Today is the last official day of winter and I am introducing an incidentally  invented recipe that I am certain many of you already use. In my opinion this is the perfect recipe for a steak, especially pork. I made the same recipe for the Christmas dinner, and now I told myself to close the chapter of winter specific foods. My godmother who baptized me, but also my father use a similar recipe for years, and the result is a tender and fragrant steak

The requirements are:
• 300 grams of meat
• 10-12 tablespoons of wine
• 150 ml water
• Spices: rosemary, pepper, salt
The secret is to cut the meat into thick slices about 1 cm thick, or leave it so, but to be left in spices and wine mixture at least 4 hours. Some prepare it with a day before, leaving it in spice to the moment they put in the oven. I put a little honey over the mixture as this is how that I like it. Note: if you chose to leave it for one day to rest in spices, do not add any of the liquids. You can add the wine to the meat with the water 1 hour before, and leave it in the oven a little over than half an hour, depending on how much meat you cook.
I served it warm with some mashed potato next to it. Enjoy !

4 thoughts on “Friptura la cuptor / Steak

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