WINE AND GARLIC PORK (PORTUGUESE VINA DOSH)
Ahh, 'Vina Dosh,' a Portuguese dish and tradition of my family during Christmas. It started getting passed down more than 80 years ago when my grandparents came to America from the Azore Islands! Easy to make, but lots of patience to wait for the marinade to make its magic. But, oh so worth the wait! As it was passed down to me, I share it with you. Serve with Portuguese Linguica, a pot of semi-sweet, bacon-laced baked beans, and some Portuguese sweet bread. Hawaiian sweet bread works in a pinch. You can use white wine or red wine in the marinade.
Provided by Cali-Chef
Categories World Cuisine Recipes European Portuguese
Time P2DT40m
Yield 8
Number Of Ingredients 10
Steps:
- Whisk red wine vinegar, red wine, garlic, bay leaves, cloves, black pepper, salt, and thyme together in a bowl; pour into a resealable plastic bag. Add the pork, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 2 to 4 days, turning occasionally.
- Preheat oven to 350 degrees F (175 degrees C).
- Drain the pork, reserving 1/2 cup of marinade. Put pork and reserved marinade in a baking dish.
- Bake in preheated oven until the pork is completely warmed, about 20 minutes. Drain as much liquid from the pork as possible.
- Heat vegetable oil in a large skillet over medium-low heat. Add the pork to the skillet in batches to prevent crowding; cook and stir in hot oil until completely browned and no longer pink in the center, 10 to 15 minutes.
Nutrition Facts : Calories 290.6 calories, Carbohydrate 6.4 g, Cholesterol 67.1 mg, Fat 19.5 g, Fiber 0.8 g, Protein 17.8 g, SaturatedFat 6.4 g, Sodium 636.8 mg, Sugar 0.2 g
CROATIAN PORK STEAK WITH WINE
Steps:
- Melt the butter in a big pan. Add steaks and fry them three minutes on all sides until they become brownish. Take them out, drain them and put in a warm place. Add finely sliced onion and paprika and sauté it 5 minutes. Add mushrooms and tomato purèe, and sauté until mushrooms become soft. Than add ground paprika and flour and fry everything 2 more minutes. Move the pan away from heat, add wine and cook few minutes until alcohol evaporates. Add the meat, pour some stock and cook not more than 15 minutes. "Lungici" are very delicate meat, they do not require long cooking or they become dry like wood. At the end add cream.
NORTH CROATIAN PORK AND SAUERKRAUT STEW (SEKELI GULASH)
This meal is originally Hungarian but since us Croats and Hungarians lived in one Empire for 400 years gastronomic influences are inevitable. This is also my grandmother's recipe.
Provided by nitko
Categories Stew
Time 1h
Yield 5 portions, 5 serving(s)
Number Of Ingredients 12
Steps:
- Cut pork meat into small pieces.
- Finely slice onion and sauté it on lard until soft. Add meat and continue to sauté it until meat starts to change color.
- Add paprika and mix. Add some wine and continue to sauté it.
- After 10 to 15 minutes add sauerkraut (sliced), bay leaf, caraway seeds and more wine. Add water and brine (only if you like it really sour).
- Cook 30 to 40 minutes on low fire. After 20 minutes add flour (just one teaspon if you want thicker stew) and mix well. Continue to cook until sauerkraut is soft.
- Before serving add sour cream and mix.
PORK STEAK IN WINE SAUCE
Make and share this Pork Steak in Wine Sauce recipe from Food.com.
Provided by JazzysNamma
Categories One Dish Meal
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat oil in large skillet. Brown pork on both sides.
- Remove meat from skillet.
- Add onions and mushrooms to skillet. Cook until onion and mushrooms are tender but not browned.
- Add pork back to skillet.
- Pour wine over pork; cover tightly and simmer 1 hour or until pork steaks are tender.
- Garnish with parsley.
Nutrition Facts : Calories 272.6, Fat 13.4, SaturatedFat 3.2, Cholesterol 66.6, Sodium 56.7, Carbohydrate 4, Fiber 0.6, Sugar 1.6, Protein 22.2
CROATIAN AUTUMN BEEF STEAKS
This is a typical stuffed steak from Croatian Northern area (Podravina). As many Croatian recipes it is also rich with tastes, ingredients, and we don't care much for cholesterol. With a glass of red wine, this meal will satisfy all your friends, and of course your mother in law.
Provided by nitko
Categories Veal
Time 1h15m
Yield 4 portions, 4 serving(s)
Number Of Ingredients 14
Steps:
- For the filling: slice the onion very finely, liver not so finely, bacon on small cubes, and mushrooms on "leaves".
- Sauté it following this order: First onion, than mushrooms, and liver and bacon together as last (put the new ingredient when the last is soft, and so on).
- Sauté it until all liquid evaporates.
- Season it with salt and pepper.
- When it cools add one yolk, parsley leaves (minced) and nutmeg powder.
- Spread the filling over each steak, fold them in half and close it with toothpicks (3-4 per each steak).
- Cover the steaks with flour and fry them on both sides until they become brownish.
- Pour 2 cups of wine over steaks and cook until alcohol evaporates.
- Add beef stock to cover the steaks completely.
- Add tomato jam and cook for 20-30 minute or meat become soft.
- Five minutes before end, add mustard. Try it, and season it if necessary.
- Serve with rice or potato.
Nutrition Facts : Calories 794.2, Fat 31.8, SaturatedFat 12.1, Cholesterol 324.6, Sodium 488.4, Carbohydrate 31.6, Fiber 1.6, Sugar 3.2, Protein 69.8
ITALIAN-STYLE PORK STEAKS WITH SAGE AND WHITE WINE
Make and share this Italian-Style Pork Steaks With Sage and White Wine recipe from Food.com.
Provided by English_Rose
Categories < 30 Mins
Time 25m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Heat the butter in a frying pan with the oil until sizzling. Add the steaks and cook over a medium heat for 15 minutes, turning once until the meat is lightly browned on both sides.
- Pour off any fat from the pan and add the sage leaves, garlic and plenty of seasoning. Cook for 1 minute then add the wine. Cover the pan and simmer gently for 2 more minutes.
- Transfer the steaks to warmed serving plates, increase the heat and simmer the juices until reduced to half. Season to taste and pour over the steaks.
Nutrition Facts : Calories 156.3, Fat 12.5, SaturatedFat 4.6, Cholesterol 15.2, Sodium 53.8, Carbohydrate 2.3, Fiber 0.1, Sugar 0.5, Protein 0.3
CROATIAN PORK STEAK WITH WINE
For this recipe you should use a part of pork "just behind the pork chop". It is a long muscle along the spine with long fibres. It is called "lungici" in Croatia and it is sold by piece (you can not get half of it because it is small). We have a lot of recipes with "lungici" and this is one of them.
Provided by nitko
Categories Pork
Time 25m
Yield 4 portions, 4 serving(s)
Number Of Ingredients 14
Steps:
- Melt the butter in a big pan. Add steaks and fry them three minutes on all sides until they become brownish.
- Take them out, drain them and put in a warm place. Add finely sliced onion and paprika in a pan and sauté it 5 minutes.
- Add mushrooms and tomato purèe, and sauté until mushrooms become soft. Than add ground paprika and flour and fry everything 2 more minutes.
- Move the pan away from heat, add wine and cook few minutes until alcohol evaporates.
- Add the meat, pour some stock and cook not more than 15 minutes. "Lungici" are very delicate meat, they do not require long cooking or they become dry like wood. At the end add cream.
Nutrition Facts : Calories 882.4, Fat 59.1, SaturatedFat 23.1, Cholesterol 244.9, Sodium 393, Carbohydrate 12.9, Fiber 2.1, Sugar 3.8, Protein 62.5
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