Solomillo al Pedro Ximénez with potatoes confined in his sauce

 

 

 

This is one of the favorite dishes of my family on special occasions and for me of the most grateful: it is very easy to prepare, it is great even if you do it one or two days before and like everyone. As you have seen who follow me for Instagram (click here to see my account: @eltiovivorojo ), I like healthy, easy and rich recipes. And if they look pretty at the table, better. And this singlemillo to Pedro Ximénez with potatoes in his sauce is ideal.

To present it you only need a large dish and place one of the kicks in the center, on a gravy bed. Put on the potato a single-millo medallion with a little more sauce. Blend all with a bunch of thyme.

 

To prepare this rich Solomillo to Pedro Ximénez with potatoes in his sauce, you will need an express pot (if you want to do it faster) and the following ingredients:

  • A clean and whole pork chopstick
  • A litre of meat or vegetable broth
  • 200 ml of sweet wine from Malaga Pedro Ximénez
  • 70 ml extra virgin olive oil
  • Two garlic teeth
  • Two big potatoes
  • Two laurel leaves
  • A teaspoon of corn flour
  • Sal
  • Peanut black

One. Spread the single wheel well. Clean and peel the potatoes. Cut them in large slices

Two. In the fast pot put extra virgin olive oil and add garlic teeth without peeling. When the oil is hot, seal the flak on all sides.

3o. Put the potatoes on top of the meat and add the laurel leaves, the wine, a little salt and water. Close the express pot and count 20 minutes since it starts to sound (follow the instructions of the manufacturer of your express pot).

Four. When you no longer have steam and it is safe to open the pot, carefully remove the singlemillo, cut it into thick medallions and reserve. Remove the garlic teeth and laurel leaves and discard them.

Five. Rectify salt if necessary and add the singlemillo to the pot. Let it all boil together for a couple of minutes.

Six. In half a glass of water, dissolve a teaspoon of corn flour and pour it into the sauce. Move the sauce a little by helping you out of your own pot (supply it with both hands and move it gently so that the sauce is integrated). It leads to a boil. You'll see quickly thick. Let the sauce bounce a few minutes and get away from the fire. Jara28 Korean Beauty

You've already got your solo in Pedro Ximénez sauce with chips. It's very, very rich and most beautiful on the table. A luxury dish without spending a madness of money or time. If you've liked this entry and are encouraged to prepare this recipe, email me on your social media so I can see the picture. If you put it in Instagram, for example, you just have to tag me: you can find me as the red tiovivo (click here to see my account and follow me if you like what you see).

If you're more of a FacebookI have a kitchen group where I would love to see you: “Kitchen with www.eltiovivorojo.es“. Find it on Facebook orclick hereand join the community of The Red Tiovivo to share your recipes and see ideas that will serve you as inspiration.

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See you soon with more recipes as rich as this. A big kiss, love!

Solomillo al Pedro Ximénez with potatoes confined in his sauce

Solomillo al Pedro Ximénez with potatoes confined in his sauce

This is one of the favorite dishes of my family on special occasions and for me of the most grateful: it is very easy to prepare, it is great even if you do it

nails

en

https://doityour.health/static/images/nails-solomillo-al-pedro-ximenez-with-potatoes-confined-in-his-sauce-478-0.jpg

2023-04-11

 

Solomillo al Pedro Ximénez with potatoes confined in his sauce
Solomillo al Pedro Ximénez with potatoes confined in his sauce

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