| Today we are going to look at a very
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| | ingredients and details as if you were
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| traditional dish from the North Western
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| | making a meal for four and as such you
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| corner of Spain, Galician Beef Sirloin.
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| | will need the following ingredients:
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| Most authorities tend to take the view
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| | 4 medallions of sirloin
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| point that as life in Galicia is heavily
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| | 350 g of shallots
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| influenced by the sea that the only
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| | ½ Litre of red wine
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| recipes worth taking note about are the
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| | Olive oil
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| seafood dishes so this recipe is at least
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| | 2 spoons chopped parsley
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| part of the argument that proves that to
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| | Pepper
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| be just yet another travel myth.
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| | Salt
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| There are 17 different autonomous regions
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| | 300 g of seasonal wild mushrooms
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| that come together to form modern-day
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| | Assorted Herbs (Chives, Oregano,
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| Spain and the majority of these regions
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| | Tarragon)
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| have their own cultures that is the
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| | Take some olive oil and heat it in a
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| majority of them have their own
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| | frying pan. Take the shallots and peel
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| linguistic variations and in some cases
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| | and chop them and then sauté the
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| different languages and they certainly
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| | shallots in the hot oil for a few
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| have their own individual cuisines.
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| | minutes. Add some red wine to the
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| One such extremely distinctive autonomous
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| | shallots and bring the entire mixture to
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| region is Galicia which is Spain's most
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| | the boil; when this has happened lower
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| north-western province. Spain's most
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| | the heat and continue cooking until the
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| westerly autonomous region it is
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| | wine has reduced by half and the shallots
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| surrounded on two sides by the Atlantic
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| | are nice and tender.
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| Ocean and as you can imagine for a region
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| | At this point take a wild mushrooms and
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| that has so much rugged coastline a lot
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| | chop them and then sauté them in the oil
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| of Galician cuisine is very much based on
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| | and then season.
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| seafood and seafood based recipes.
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| | Next, take the medallions of sirloin and
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| That having said not all of Galician
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| | with the remaining oil that you have put
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| cuisine is all seafood based and the
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| | them in a frying pan over a strong heat
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| region can lay claim to some quite
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| | for three minutes on each side until the
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| gorgeous recipes and provincial dishes
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| | medallions on nicely browned on each
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| and are all well worth trying out.
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| | side. Then season them when they are
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| Lets top talking about the food and get
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| | cooked and serve the meat with the
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| down to business. Let's eat!
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| | mushrooms. A nice touch is to put the
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| As you said above the common conception
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| | aromatic herbs on top and serve the wine
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| about the food will cuisine from Galicia
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| | sauce separately.
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| is that all of the best recipes are
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| | This is best served with any sort of
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| seafood based. Well here we have one
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| | potatoes though I guess the majority
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| gorgeous recipe that actually proves this
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| | people would probably serve it with
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| argument to be totally false.
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| | crispy French fried potatoes. The overall
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| The recipe concerned is for Galician beef
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| | cooking in preparation process shouldn't
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| sirloin.
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| | take more than about 30 to 45 minutes and
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| We're going to give the amount of
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| | this makes an ideal delicious meal.
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