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Foods a picky girl likes



Lihtne, kuid pidulik kaste liharoogade lisandiks. Jagub 4-5 portsjoniks.

2 dl Lihapuljong (vähesoolane)

2 dl punane vein

50 g taluvõi

1 tl peenestatud rosmariin

must pipar

1 tl suhkur

1 sl sojakastet

Mõõda keedunõusse lihaleem ja punane vein. Keeda tasasel tulel umbes 5 minutit. Sega omavahel toasoe või ja jahud. Lisa segu kastmele pidevalt segades. Keeda mõni minut. Maitsesta musta pipra, rosmariini ja sojakastmega. Vaata, et kaste liiga soolane ei saa! Serveeri koos praetud lihaga.


Thyme leaves
Mustard (Dijon)
Balsamic vinegar
Chicken stock (beef, vegetable or lamb will also work)
Red Wine (dry)

Saute whatever meat you’ll be pairing with your red wine sauce, but do not throw out the juices that remain in the saute pan when you’re done. You can use this sauce with chicken, beef, lamb, venison or other meats.

Remove the meat from the pan and reduce heat to a low temperature. Now, pour in minced shallots. Two are usually enough, though this is something you can experiment with to your suit your taste. Shallots can burn, so don’t forget to stir often. Keep this up until the shallots become transparent.

Crank your burner up to high heat and add 1/2 cup each of stock and red wine. Allow the mixture to reach a strong boil.

Reduce the sauce down by about 50 percent by allowing it to boil awhile.

Bring the heat down to medium or medium-low. Pour in 1 tbsp. of balsamic vinegar. Add 1 tsp. Dijon mustard. At this point, it’s all about consistency. Continue cooking until your sauce has reached the level of thickness you prefer.

Turn off the heat and add 3 tbsp. of butter. You may find it easier to stir in the butter if you’ve divided it into small pieces, rather than dropping in entire pats. You can also melt the butter ahead of time in the microwave, if you so choose.

Finish it off by adding pepper, salt and about 1 tsp. of finely chopped thyme leaves. Sauce your meat and serve right away



Ingredients per 1 portion

2 tbsp butter, unsalted

1 medium onion, chopped

1 clove(s) garlic, minced

120 ml dry red wine

60 ml beef broth

1 pinch dried thyme

salt and pepper, to taste

Melt butter in a sauce pan and sauté the onion and garlic, stirring frequently, for 5 minutes. Add the wine, stock and thyme, and cook, stirring occasionally, until reduced by half. Season with salt and pepper to taste.




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