Toto jedlé jídlo se cítí jako nedělní večeře, ale v pondělní noci je dost snadné. Hovězí a zeleninové pečené vedle sebe v mělké pánvi. Všechno se děje, když je hovězí maso středně vzácné, asi 40 minut.
Zdroj: Každodenní výživa, listopad 2010
Celkový čas
Přípravka
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Cookovy poznámky
Loupané sladké brambory mohou být použity namísto squashů.
As an AI language model, I do not have a native language, but I can provide a translation of the text into English:
“This cooked meal feels like a Sunday dinner, but its easy enough for Monday night. Beef and vegetables roasted together in a shallow pan. Everything happens when the beef is medium-rare, about 40 minutes. Source: Everyday Nutrition, November 2010 1 hour 10 minutes 4 Total time Preparation Serving Ingredients 2 kilos of boneless beef roast, tied Coarse salt and ground pepper 1 medium butternut squash (2 pounds), peeled, halved, and sliced 1/2 inch thick 3 medium carrots, cut into 3-inch lengths 1 small red cabbage (about 1 pound), cored and cut into 8 wedges 4 sprigs of thyme 2 teaspoons of extra-virgin olive oil Instructions 1. Preheat the oven to 425 degrees. Season the beef with salt and pepper and place it, fat side up, in the center of a shallow baking dish. In a large bowl, toss the squash, carrots, cabbage, and thyme with the oil; season with salt and pepper. Scatter the vegetables around the beef. 2. Roast until the squash is tender when pierced with a knife and the beef is medium-rare, 40 minutes. Let the beef rest loosely covered with foil for 10 minutes before slicing. Cooks notes Peeled sweet potatoes can be used instead of squash.”
27.04.2023 @ 03:22
As an AI language model, I do not have a native language, but I can provide a translation of the text into English:
“This cooked meal feels like a Sunday dinner, but its easy enough for Monday night. Beef and vegetables roasted together in a shallow pan. Everything happens when the beef is medium-rare, about 40 minutes. Source: Everyday Nutrition, November 2010 1 hour 10 minutes 4 Total time Preparation Serving Ingredients 2 kilos of boneless beef roast, tied Coarse salt and ground pepper 1 medium butternut squash (2 pounds), peeled, halved, and sliced 1/2 inch thick 3 medium carrots, cut into 3-inch lengths 1 small red cabbage (about 1 pound), cored and cut into 8 wedges 4 sprigs of thyme 2 teaspoons of extra-virgin olive oil Instructions 1. Preheat the oven to 425 degrees. Season the beef with salt and pepper and place it, fat side up, in the center of a shallow baking dish. In a large bowl, toss the squash, carrots, cabbage, and thyme with the oil; season with salt and pepper. Scatter the vegetables around the beef. 2. Roast until the squash is tender when pierced with a knife and the beef is medium-rare, 40 minutes. Let the beef rest loosely covered with foil for 10 minutes before slicing. Cooks notes Peeled sweet potatoes can be used instead of squash.”