Traditional recipes

Pork steak with soté pea pods

Pork steak with soté pea pods

Today at noon I buried a dish with leftovers that I had in the fridge ... some slices of pork steak, mushroom sauce ... and a wonderful lunch came out ...

  • pork chop (or leg)
  • 1 sachet of powder for mushroom sauce
  • a glass of cold milk
  • 200 gr green pea pods
  • 1 carrot
  • 1/4 zucchini - optional
  • 100 gr mushroom mushrooms
  • butter, salt, pepper

Servings: -

Preparation time: less than 60 minutes

RECIPE PREPARATION Pork steak with peas peas soté:

- We prepare the meat: I already had it ready and I cut slices of chop that was in the oven. Barbecues of any kind are also good.

- the mushroom sauce is prepared separately from a sachet of powder for the sauce (found in supermarkets) mixed with a glass of cold milk. Boil stirring constantly until thick.

- Separately clean the carrot and cut it into slices. Boil it in boiling water, then add the pea pods and leave for about 5 minutes.

- In a pan melt butter (or margarine) and add the mushroom mushrooms cut into 4, then the zucchini slices and add salt, pepper ... then add the drained boiled vegetables .. and sauté everything for about 3 minutes.

- Serve with meat and sauce on top.


Menu week 26 & # 8211 September 30, 2011

& # 8211 Baked pork leg + Sauteed peas

& # 8211 Cabbage soup with smoked ciolan

& # 8211 Chicken ciulama with mushrooms + Mamaliguta

& # 8211 Pork steak + Mashed potatoes + Tomato and cucumber salad

& # 8211 Transylvanian pork soup

& # 8211 Chicken breast on the tray + Grated potatoes + Cabbage salad

* The price of a menu is 12 RON.The minimum order is 30 RON and is made the day before or until 9.30 of the current day.


Pork steak with soté peas - Recipes

Sweet pea salad with grapes and feta cheese

Sweet peas, with rich taste and crunchy texture, go well with young spinach and arugula leaves, providing the basis of this salad enriched with salted cheese and sweet grapes. It is a quick salad, served with thick slices of country bread, or with pitta bread.

Ingredients

    1 lemon, grated peel and juice 1 teaspoon sugar 1 teaspoon Dijon mustard 1 tablespoon extra virgin olive oil 300 g young, sweet pea pods 200 g black grapes, seedless, cut in half 200 g feta cheese cut into strips doubts 45 g arugula cut into strips 75 g young leaves of spinach salt and pepper

I put the lemon juice and grated peel in a salad bowl. Add sugar and mustard, along with a little salt and pepper to taste. Mix the ingredients until the sugar and salt have dissolved in the lemon juice. Incorporate the olive oil and obtain a dressing.

Cut the pea pods in half. Bring a large pot of water to a boil, add the peas and bring to the boil again. Immediately, drain the peas and cool under running cold water. Then add it to the salad bowl and mix with the dressing.

Add the grapes, feta cheese, arugula and spinach leaves to the bowl and mix well so that all the ingredients come in contact with the dressing. Serve immediately.


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