Marinade for meat
Composition / ingredients
12
Servings:
Cooking method
Sprinkle any meat with lemon juice, let it stand for three minutes. If the meat is cut into pieces, then we salt and pepper it to taste, add garlic squeezed through a garlic press, dried oregano and mix everything, and if the meat is used in large pieces, it is better to rub it with this mixture. Let it stand for 10 minutes in this mixture.
Add chopped onion rings and pour olive oil. Mix everything together. Next, pour the meat with a mixture of wine and milk so that it slightly covers it. Milk will give the meat tenderness.
We put all this in the refrigerator for 2 hours, or better for the whole night – it all depends on how much you want your meat to be soaked with this mixture.
That's all the marinade for meat is ready!
Add chopped onion rings and pour olive oil. Mix everything together. Next, pour the meat with a mixture of wine and milk so that it slightly covers it. Milk will give the meat tenderness.
We put all this in the refrigerator for 2 hours, or better for the whole night – it all depends on how much you want your meat to be soaked with this mixture.
That's all the marinade for meat is ready!
Calorie content of the products possible in the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Lemon - 16 kcal/100g
- Lemon zest - 47 kcal/100g
- Garlic - 143 kcal/100g
- Liqueur wines - 212 kcal/100g
- Semi-dry wines - 78 kcal/100g
- Dry wines - 64 kcal/100g
- Red wine - 88 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Olive oil - 913 kcal/100g
- Pepper - 26 kcal/100g
- Oregano dry - 306 kcal/100g
