Übersetzung für "Gekochtes rindfleisch" in Englisch

I've got some nice boiled beef. Oh!

The dinner is a boiled beef or chicken.

Pot au feu is a boiled beef with pork, chicken and vegetables.

Only lean boiled chicken and beef are suitable for meat.

Boiled beef grind with a blender, then add it to the roasted onions.

"Tafelspitz" - prime boiled beef - and goulash are also specialties you should not miss out on.

No more over cooked or under cooked beef or poultry as the probe reads the internal temperature as it cooks and automatically switches to keep warm once set temperature is reached .

In a pleasant, rustic environment we serve house specialities such as beef or mushroom soup, roast veal, cooked beef and grilled platters.

Among all the courses of a typical Viennese lunch there is always meat, which can be presented like Wiener Schnitzel (breaded cutlet served with french fries) or like the elaborate Tafelspitz (boiled beef with vegetables).

Master class with dinner: hashmala (boiled beef meat), mtsvadi (shish kebab from pork), chakapuli (veal or lamb with tkemali and tarhuna), bake dedas puri (bread).

If you would like to cook something different like roast pork, boiled beef or sweet dumplings for dessert, we are happy to offer individual menus for private classes*).

The meat recipes were mostly based on beef and veal, where cooked beef was used for everyday meals.

Beef installed, will spread to the surface of the green onion, pan fried and put on almost a vegetable oil component, add pepper, chili, flavor burst back into the garlic, then use this hot rolling oil poured into the bowl inside, then wafting scent, a delicious boiled beef is complete.

The usual weekly offer is upgraded with the mushroom soup, beef soup with home-made noodles, cooked beef or roast pork with fried potatoes and several salads. The offer, of course, changes with the seasons.

In order to understand the Plachutta phenomenon, one must know that boiled beef has for centuries occupied a very important role in Viennese cooking.

A Gröstl can be prepared on many different variations, the typical ingredients are potatoes, cooked beef and onions.

This festival promotes pasticada, a traditional dish typical of the coastal area (a stewed beef cooked in a special sauce), along with music and children's programmes.

Then in wine cooked a Rindfleich does not come, probably cattle chest and to the dessert a very leckeres to sweet Mousse outer chocolat from the supermarket in the plastic cup.

As a food goods in small series, usually resting at home doing dishes like treat his stomach, now I teach you a boiled beef practice, very simple to eat delicious beef.

Meat and poultry are possible, but it is better if it is boiled beef, chicken and rabbit meat.

House specialty is the suckling pig with potatoes and bread from the baker's oven, the rich variety of local dishes is offered with cream cheese, ham with eggs, homemade sausage, meat from Banjica with vegetables, cooked buncek, soup of beef or chicken, wine stew, boiled beef or chicken with horseradish, and various other dishes.

When cooked meat was left over from Sunday’s soup, the strips of meat were delicious sautéed in butter with rings of onions and potatoes, and heavily seasoned with laurel, marjoram and parsley: Bauerngröstl (Bauern = “farmer”).

According to Roman custom, cooked beef with a very seasoned smelling broth was served for the captain, his also present subordinates and his wife and daughter.

One of the many classics of the Viennese cuisine is no doubt the world famousWiener Schnitzel, which in its original variety stems from veal. Tafelspitz - boiled beef - is also an all time favourite. Especially rich in variety is theViennese tavern cuisine- which can be tried at theRestaurant Wiener Wirtschaft.

In the cooked beef to enter the soaked bread with milk.

Cut cooked beef into pieces and add to the pot.

Traditional ragout is cooked with beef, and different vegetables are added to it.

Pork and poultry should be well cooked, while fish and beef may be cooked less.

In Viennese cuisine, it goes together with boiled beef like the waltz and the Danube.

We supply freshly cooked beef according to the recipe of the royal court in Vienna every day from our own bio farm.

You cannot miss the exhibit of the best animals and the rich lunch for tasting the traditional mixed boiled meat.

The aldehyde also forms in cooked beef when it sits in the refrigerator for too long contributing to a stale smell.

Boiled beef meat, tomato sauce (broth of meat, salt, vegetable fat, spice blend, dried parsley top, tomato paste, drinking water, carrots, parsley, celery, wheat flour, onions, sugar, vegetable oil, vinegar), bread dumplings (wheat flour, milk, eggs, yeast, salt)

For the carnivore with a refined taste, there’s a dream selection of rack of lamb on stir-fried mangold, chickpeas and Persian lemon, duck breast with date honey and pears, roast beef with shallots and Portobello mushrooms and beef au jus sauce and slow-cooked beef shortribs with chimichurri sauce, onions and grilled peppers.

Whether from Pinzgau or Pongau, boiled or braised: Beef has always been a popular dish here in Salzburg.

My very personal tip: for lunch, I prefer the special, boiled beef with roast potatoes and “Apfelkren” (= horse radish in apple sauce).

It specialises in nasi padang, which is steamed rice served with Indonesian-style dishes like beef rendang (braised meat cooked in coconut milk and spices) and ayam goreng (chicken deep fried in coconut oil).