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Indulge in a luxurious plant-based Beef Fillet that rivals the texture and taste of real steak. Tender and deeply flavorful, it shines when grilled, seared in a hot pan, or roasted in the oven. Elevate any meal to gourmet status with this high-quality centerpiece that pairs well with sauces, marinades, or simply a touch of seasoning.
Water, plant-based proteins (18%) [soy, wheat (contains gluten), pea], thickener (methyl cellulose), seasoning blend, refined vegetable oils (contains coconut), wheat starch (contains gluten), stabilizer (gellan gum), barley malt (contains gluten), coloring (red beet), caramelized sugar.
Contains: For allergens, see ingredients in bold.
May contain: celery, mustard.
Do not consume the product without cooking. Keep frozen at -18 °C until use. Thaw the product in the refrigerator before cooking. Do not refreeze after thawing.
Parve
Indulge in a luxurious plant-based Beef Fillet that rivals the texture and taste of real steak. Tender and deeply flavorful, it shines when grilled, seared in a hot pan, or roasted in the oven. Elevate any meal to gourmet status with this high-quality centerpiece that pairs well with sauces, marinades, or simply a touch of seasoning.
Water, plant-based proteins (18%) [soy, wheat (contains gluten), pea], thickener (methyl cellulose), seasoning blend, refined vegetable oils (contains coconut), wheat starch (contains gluten), stabilizer (gellan gum), barley malt (contains gluten), coloring (red beet), caramelized sugar.
Contains: For allergens, see ingredients in bold.
May contain: celery, mustard.
Do not consume the product without cooking. Keep frozen at -18 °C until use. Thaw the product in the refrigerator before cooking. Do not refreeze after thawing.
Parve
Our beef fillet weight 260 g and are packed per two.Retail packs made from 100% recycled material. Depending on your needs we can work with full color labels, printed top foils and sleeves. For customers looking for non-retail packaging we offer our sausages bulk packed in pillow bags. Depending on the requirements we cn pack in bags ranging from 1 to 10 kg in a size that fits best for you. These bags can be packed in cartons of crates matching your weight requirements. Interested or questions, feel free to contact us.
Our beef fillet weight 260 g and are packed per two.Retail packs made from 100% recycled material. Depending on your needs we can work with full color labels, printed top foils and sleeves. For customers looking for non-retail packaging we offer our sausages bulk packed in pillow bags. Depending on the requirements we cn pack in bags ranging from 1 to 10 kg in a size that fits best for you. These bags can be packed in cartons of crates matching your weight requirements. Interested or questions, feel free to contact us.
The beef according to this recipe is the softest, it just falls apart into individual fibers! Even very tough meat will melt in your mouth, if necessary, you need to increase the cooking time. When stewing, a delicious sauce is formed - a combination of onions, butter and meat juice.
Meat Cut into large pieces. Place the chopped meat in a saucepan in one layer. Pour in water.
Cut the onion into small cubes. Place the onion on the meat in an even layer. Cut the butter into pieces and place on the onion.
Simmer for 60 minutes under a closed lid. The meat should simmer slightly.
Grate the garlic cloves. After an hour of stewing, add vinegar, salt to taste, sugar, black and allspice, and chopped garlic to the saucepan.
Stir everything. Cover with a lid. Simmer for another 60-90 minutes, depending on the toughness of the meat.
Serve the finished meat with sauce with boiled potatoes or pasta.
Meat Cut into large pieces. Place the chopped meat in a saucepan in one layer. Pour in water.
Cut the onion into small cubes. Place the onion on the meat in an even layer. Cut the butter into pieces and place on the onion.
Simmer for 60 minutes under a closed lid. The meat should simmer slightly.
Grate the garlic cloves. After an hour of stewing, add vinegar, salt to taste, sugar, black and allspice, and chopped garlic to the saucepan.
Stir everything. Cover with a lid. Simmer for another 60-90 minutes, depending on the toughness of the meat.
Serve the finished meat with sauce with boiled potatoes or pasta.
The beef according to this recipe is the softest, it just falls apart into individual fibers! Even very tough meat will melt in your mouth, if necessary, you need to increase the cooking time. When stewing, a delicious sauce is formed - a combination of onions, butter and meat juice.
Prepare the ingredients. Peel the onion, carrots and sausages. Cut the sausages into circles.
Heat the frying pan and put the sausages on it. If the frying pan does not have a non-stick coating, grease it with oil beforehand. Lightly fry the sausages on both sides.
Finely chop the onion. Remove the sausages and in the same pan, add oil and fry the onion until golden.
Grate the carrots. Add them to the pan with the onions. Lightly fry the vegetables over medium heat. Chop the cabbage. Add them to the vegetables in the pan.
Mix well, cover and simmer for 15-20 minutes. Monitor the simmering process and, if there is not enough juice from the vegetables, periodically add 2-3 tbsp of water.
At the end of cooking, add tomato paste, salt, and pepper. Stir until the paste is evenly distributed. Put the browned sausages here.
Prepare the ingredients. Peel the onion, carrots and sausages. Cut the sausages into circles.
Prepare the ingredients. Peel the onion, carrots and sausages. Cut the sausages into circles.
Heat the frying pan and put the sausages on it. If the frying pan does not have a non-stick coating, grease it with oil beforehand. Lightly fry the sausages on both sides.
Finely chop the onion. Remove the sausages and in the same pan, add oil and fry the onion until golden.
Grate the carrots. Add them to the pan with the onions. Lightly fry the vegetables over medium heat. Chop the cabbage. Add them to the vegetables in the pan.
Mix well, cover and simmer for 15-20 minutes. Monitor the simmering process and, if there is not enough juice from the vegetables, periodically add 2-3 tbsp of water.
At the end of cooking, add tomato paste, salt, and pepper. Stir until the paste is evenly distributed. Put the browned sausages here.
Prepare the ingredients. Peel the onion, carrots and sausages. Cut the sausages into circles.
Peel the onion and cut into 4 pieces.
Prepare the bell pepper. Scald it with boiling water, remove the seeds and divide into 4 parts.
Peel the tomatoes, remove the seeds, and chop them coarsely. Do the same with the apple.
Place the ingredients in a saucepan and simmer over low heat for about 2 hours. Stir occasionally at first. When there is enough liquid, stirring is not necessary.
After 2 hours, turn the mass into puree, add salt, sugar, spices, vinegar. Boil the puree for another 20 minutes. The excess liquid should boil away, and the mass itself should thicken.
After 20 minutes, taste the ketchup. If there aren't enough spices, add them and simmer for another 5 minutes.
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