Beef with Potatoes and Green Beans

 

Beef with Potatoes and Green Beans

You need:

½ kg beef

1 kg small potatoes

2 carrots

1 onion

100 mushrooms

1 small can of vegetable stock

1 tomato or 3 spoons tomato puree

1 glass of water

Parsley

2 hot peppers

Salt

How to prepare:

Sear the meat in a pan with some oil.

Cut the vegetables in a roasting pan and add the stock and the tomato puree.

Add the salted meat and leave it in the oven on medium (150-160 C) for about 2 hours.

Once it is ready sprinkle with finely chopped parsley and serve.

Bon appetite!

Beef with potatoes and green beans

Beef with potatoes and green beans

Ingredients:

1. ½ kg beef
2. 1 kg potatoes (I prefer baby potatoes)
3. 200 gr green beans
4. 2 carrots
5. 1 onion
6. 100 gr mushrooms
7. 200 ml vegetable stock
8. 1 tomato or 2-3 tablespoons of tomato sauce
9. 1 glass of water
10. Parsley
11. 2 hot chilli peppers

Preparation:

Sear the meat.

Cut the vegetables and arrange them in a pan with the meat and add the stock and the tomato puree.

Cook in an oven at 150-160 C for about 2 hours.

When it is out of the oven sprinkle with freshly cut parsley

Bon Appetite!

Salmon Mezze

Salmon Mezze

Products:

1. Salmon
2. Red onion
3. Carrots
4. Celery
5. Pepper
6. Tomato sauce or puree
7. Parsley
8. Cooking oil

Preparation:

Dice all vegetables and fry them lightly in the oil. When they have softened a bit add the diced salmon. After stirring all together for some time add a bit of water (about half a cup) and put the lid on the pan.

After 15-20 minutes take the lid off and add the tomato sauce and stir.

Simmer for a couple of minutes and it is ready.

Add some chopped parsley and serve.

Bone appetite!

Potato Soup with Feta Cheese

Potato Soup with Feta Cheese

(cooking time between 30 and 45 minutes)

• Feta cheese – 300 gr
• Spring onions – 2-3 sprigs
• Parsley – 7-8 sprigs
• Salt – 1 pinch

Put one liter of water to boil. Add the potatoes cut in two. When they are boiled add the chopped spring onions.  After a couple of minutes add the crumbled feta cheese, a pinch of salt and the chopped parsley. Put the lid on the pot and take off the stove.

For best results use Bulgarian sheep feta cheese. Second choice Bulgarian cow feta cheese.

If you are out of luck Greek feta can do.