Food recipes
BEEF RIB-EYE STEAKS WITH ONIONS
Costata di manzo con cipolle 4 nicely-old rib-eye steaks 2 1/2 tbsp. (20 g) all-cause flour 2 tbsp. (30 g) butter 2 tbsp. (30 ml) olive oil 6 oz. (180 g) onions (about 2 large), Finely sliced 1/2 cup (100 ml) white wi...
Costata di manzo con cipolle
4 nicely-old rib-eye steaks
2 1/2 tbsp. (20 g) all-cause flour
2 tbsp. (30 g) butter
2 tbsp. (30 ml) olive oil
6 oz. (180 g) onions (about 2 large),
Finely sliced
1/2 cup (100 ml) white wine
Salt and freshly ground black pepper
Frivolously dredge the steaks in the flour. in a high skillet in excess of small
Heat, soften the butter and add the oil. add the onions and sauté
Until golden, 4 to 5 minutes.
Add the steaks, improve the heat to medium large, add the wine, and
Period to taste with salt and pepper.
Every time the steaks consist of browned very well and to your liking, in excess of
3 minutes for each facet for medium exceptional, serve them crowned with
The onions.
4 nicely-old rib-eye steaks
2 1/2 tbsp. (20 g) all-cause flour
2 tbsp. (30 g) butter
2 tbsp. (30 ml) olive oil
6 oz. (180 g) onions (about 2 large),
Finely sliced
1/2 cup (100 ml) white wine
Salt and freshly ground black pepper
Frivolously dredge the steaks in the flour. in a high skillet in excess of small
Heat, soften the butter and add the oil. add the onions and sauté
Until golden, 4 to 5 minutes.
Add the steaks, improve the heat to medium large, add the wine, and
Period to taste with salt and pepper.
Every time the steaks consist of browned very well and to your liking, in excess of
3 minutes for each facet for medium exceptional, serve them crowned with
The onions.