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Beef Loin with Vegetable Eel Recipe


1 (12 ounce) package frozen chopped spinach, thawed and drained

1/4 cup olive oil

1 medium onion, chopped

1 small carrot, thinly sliced

1 medium fillet beef, chopped

1 medium head cabbage, sliced into rounds

1 medium urad's glace (plum) fruit

1 cup beef broth

1 lemon, juiced

2 tablespoons grated lemon zest

1 teaspoon white sugar

2 teaspoons dried oregano

1 tablespoon dried basil

2 garlic, peeled and pressed

2 teaspoons dried basil

1 teaspoon chopped fresh parsley


Place spinach in a large resealable plastic bag; squeeze juice of 1 lemon into small measuring cup. Pour olive oil over spinach in bag. Shape liquid into 1 cup. Add onion and carrot; drain.

In a mixing bowl, mix together spinach mixture and lemon mixture. Sprinkle in lemon juice, olive oil, ice cubes, onion, carrot, lettuce, tomato, marinade, orange juice, crushed/fresh fruit, meat and vegetable broth.

Add lemon zest and sugar, then adjust seasonings.

Place meat on a large white platter or plate and sprinkle with crushed lemon zest, crushed lemon zest, crushed lemon zest, crushed lemon zest, lemon zest, lemon zest and sugar.

Heat 2 tablespoons of the hot water and pour over lettuce. Cover and refrigerate at least 2 hours, or overnight.

Remove meat from vegetables and pack into large resealable plastic bag. Seal; discard.

Heat olive oil in large pot over medium heat. Add onions and cream cheese and sautee over high heat for 4 minutes; stir. Sprinkle with parsley and cover.

Stir in meat mixture, water, orange juice, lemon zest, lemon zest, lemon zest and sugar. Reduce heat to low and simmer for 1 hour.

Stir in pasta, vegetable mixture, gelatin and olives and sautee until cheese is melted. Sift salt into sauce.


Meredeth writes:

⭐ ⭐ ⭐ ⭐ ⭐

I made it as shown. Everyone loved it