Beef steak

Name: Beef steak - Ioanina J.
Ingredients: 1 kg beef 2 carrots 1 bay leaf 1 bunch of green garlic 1 teaspoon dried oregano 1 teaspoon ground ginger 1/2 teaspoon ground nutmeg 100 ml wine 100 ml olive oil salt

Meat - Beef steak by Ioanina J. - Recipia

Oven-baked beef roast is perfect for days when you want to put all the ingredients in a tray and not stand by the stove all the time. The meat is sliced, placed together with carrots and green garlic, then wine, oil, and spices are added. The tray goes in the oven for about an hour, until the meat is cooked through and slightly browned. It’s worth checking from time to time, as the exact time may vary depending on the size of the meat pieces and the oven. Quick info Total time: approximately 1 hour plus the time needed to prepare the ingredients Preparation time: not specified exactly in the original recipe Baking time: approximately 1 hour Servings: number not specified; quantity can be divided according to desired portion Difficulty: easy Recipe type: oven-baked beef roast Ingredients 1 kg beef 2 carrots 1 bay leaf 1 bunch of green garlic 1 teaspoon dried oregano, crushed 1 teaspoon ginger powder 1/2 teaspoon nutmeg powder 100 ml wine 100 ml olive oil salt, to taste Preparation method 1. Slice the beef and place it in a non-stick tray. It’s important that the pieces are distributed as evenly as possible, so they cook at the same time. 2. Clean the carrots, wash them, and slice them. Clean and wash the green garlic, then cut it into suitable pieces. 3. Place the carrots and green garlic on top of the meat in the tray. The vegetables will sit above the meat during baking. 4. Add the bay leaf, oregano, ginger powder, and nutmeg. Sprinkle salt, then pour in the wine and olive oil. 5. Put the tray in the oven and let the roast cook for about an hour, until the meat is cooked through and slightly browned. The original recipe does not specify the oven temperature, so it should not be estimated or replaced with an assumed value. 6. Check the roast from time to time, especially towards the end of the baking time, so the top does not brown too much. If it is already well browned, monitor it more closely until the meat reaches the desired tenderness. 7. Serve the beef roast with your preferred side dish. Rice, potatoes, couscous, or a salad of raw vegetables are suitable. Why I make this recipe often I love this roast because the preparation is simple: the meat and vegetables go directly into the tray, and the oven does most of the work. There’s no need to prepare the carrots or green garlic separately. Plus, the side dish can be changed from one meal to another, depending on what you have on hand. The recipe is practical, especially when you want a hearty meal without many dishes. The wine, oil, and spices remain in the tray and give the meat a pleasant flavor, while the carrots and green garlic cook together with it. Tips The meat should be sliced before being placed in the tray, as specified in the recipe. The thickness of the slices can influence the baking time, so the roast should be checked towards the end of the approximately 60 minutes. Salt is added along with the other spices before the tray goes in the oven. Oregano, ginger, and nutmeg should be used in the mentioned quantities, as they have distinct flavors and a large amount is not needed to be felt. The bay leaf is placed among the other ingredients and removed before serving. It is not consumed. Do not leave the roast unattended in the last part of the baking. The meat should be cooked through and slightly browned, not excessively baked on the surface. Substitutions Wine is an ingredient in the recipe and contributes to the liquid in the tray. If you do not use it, the taste and texture of the dish will change. To keep the recipe as close to the original as possible, it is preferable to use the wine mentioned in the ingredient list. Olive oil can be substituted with another oil, but the original recipe is made with olive oil. The substitution does not change the preparation method but may alter the final taste. Green garlic is not the same as dried garlic. It has a fresher taste and a different texture, so replacing it may change the flavor of the roast. Variations For a version as close to the basic recipe as possible, keep the combination of oregano, ginger, and nutmeg. These are the spices used for the meat, along with the bay leaf. The amount of meat can be divided into smaller portions after baking, but the ingredients in the original recipe are calculated for 1 kg of beef. If you change the amount of meat, it is good to keep in mind that the cooking time may not be exactly the same. You can serve the same roast with different side dishes. Thus, rice, potatoes, couscous, and raw vegetable salad change the meal without needing to modify the preparation of the meat. Serving ideas The roast is served hot, straight from the tray, alongside the chosen side dish. Rice and couscous are suitable if you want a side dish that absorbs the liquid formed in the tray. Potatoes provide a heartier meal, while the raw vegetable salad adds a fresh element next to the baked meat. You can also place some slices of carrot and pieces of green garlic from the tray on the plate. These are part of the dish and are served together with the meat. Frequently asked questions At what temperature is the roast baked? The original recipe does not mention the oven temperature, only indicating a baking time of about an hour. For this reason, it is not correct to indicate an exact temperature as if it were part of the recipe. The roast should be checked until the meat is cooked through and slightly browned. Can I use another type of meat? The recipe is for beef. The type of meat can be changed, but then it is no longer the same roast, and the cooking time may differ. For the result described here, use 1 kg of beef. When do I know the roast is done? It is done when the meat is cooked through and slightly browned, after about an hour in the oven. Since the source does not specify the thickness of the slices or the oven temperature, checking is more important than strictly adhering to an exact minute. Can I prepare the roast a day in advance? Yes, the roast can be stored after it has cooled, in a covered container in the refrigerator. For the best texture, only reheat the amount that will be served. What side dish goes best? The recipe recommends rice, potatoes, couscous, or a salad of raw vegetables. The choice depends on preference: rice and couscous are more suitable for the liquid in the tray, potatoes for a hearty meal, and salad for a lighter contrast. Nutritional values The values below are estimates and depend on the piece of meat used, its fat content, and the number of servings. The calculation is made approximately for a quarter of the total amount, considering four servings and without the side dish. Calories: approximately 700-750 kcal per serving Protein: approximately 50-55 g Fats: approximately 48-55 g Carbohydrates: approximately 8-12 g Fiber: approximately 2-3 g A significant part of the caloric intake comes from the 100 ml of olive oil, and the values can vary considerably depending on how much oil remains in the tray and how much actually ends up on each plate. The side dish is not included in this estimate and will increase the total nutritional intake of the meal. Storage and reheating After cooling, store the roast in a covered container in the refrigerator. It is preferable to consume it within the next 2-3 days. For reheating, heat the portion until it is well warmed. If you have leftover liquid in the tray, use it along with the meat to prevent it from drying out too easily. Avoid reheating the entire amount multiple times; only heat the portion you are about to serve.

Beef steak

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