Fat beef dishes. Cooking: Beef Dishes

Secrets of cooking recipes

Beef dishes for the second A true childhood memory! Surely many will remember fragrant pieces meat in gravy, served with buckwheat porridge. Our mothers prepared such a dish not by chance. Beef is not just a very tasty meat, it is also very healthy. It contains many vitamins and other elements necessary for maintaining health, including iron. It is this microcomponent that is recommended to be replenished in your body by pregnant women and children. Beef is the best option for these purposes!

Beef dishes are very tasty, but for inexperienced hostesses they become a real test! Incorrectly cooked beef can simply become rubbery. Avoiding this effect is simple, you just need to know how to this species process the meat.

In the case of beef, do not act at random. First you need to study the recipe you like and pay attention to all the subtleties of working with such meat. Only then will the second beef dish turn out to be really tasty.

Beef dishes have one secret of the most delicate taste, which lies in the youth of the meat itself. Young beef - veal - pale pink, elastic, shiny. If, under the guise of veal, they sell you a piece of saturated red color, this is beef, moreover, not at all young. Yellow fat will also testify to respectful age.

In Russian cuisine, the meat of young calves and cows is traditionally preferred, while European cuisine, considers beef second-rate, preferring ox dishes, of which there are a huge number.

Beef suitable for all types of heat treatment. As a rule, the top of the butt, entrecote, sirloin or tenderloin are used for stewing and frying, other parts of the carcass are used for chopped cutlets or minced meat. Use in pure form minced meat or chopped pieces not recommended because heat treatment and so not very fatty meat shrinks even more, and the product becomes rubber-tasteless.

Beef should be cut strictly across the fibers. Wash under water for a long time and, moreover, soak, such meat cannot be. So it will lose its juice and it will not turn out soft. Various marinades will help soften the beef. Mustard, vodka and red wine are best suited for this role. In addition, you can make the meat softer by carefully beating it on both sides.

Beef should turn out not only soft, but also juicy. This is very easy to achieve! The best way- to seal the meat juice in a piece of beef. To do this, fry the meat in a hot frying pan until a crust appears. It is she who will prevent overdrying of the beef inside. In order to maintain juiciness, it is also necessary to salt the meat only when it is already well-done, and not raw.

Here, perhaps, are all the main secrets of cooking beef for main courses. Follow these recommendations and the recommendations of the selected recipe. They will help make beef main dishes really tasty!

Simple beef dishes for every day

The question of what beef dishes can be prepared for every day worries many hostesses. The variety of recipes for cooking this meat is confusing, and choosing a specific dish can be quite problematic.

The most common beef dishes are those prepared by stewing. Thanks to the addition of liquid or sauce during the cooking process, the meat is tender, soft and quite juicy. The most striking examples of such dishes are beef stroganoff and goulash. On the whole, beef stew goes well with side dishes such as vegetables, rice, potatoes.

Good for every day and those beef dishes in which the meat is processed by roasting. However, this cooking method requires the implementation of certain rules. The part of the carcass from which the meat should be cut is usually indicated in the recipe. You need to use the specified piece. If a substitution is acceptable, then this will also be indicated in the recipe. In addition, you need to have some experience in roasting beef, since it is very easy to overdry it, making it tough. It is best to strictly follow the recommendations of the selected recipe.

Schnitzels, steaks, chops, roast beef - all these dishes are the best suited for cooking every day.

mass wonderful recipes With step by step photos for cooking beef dishes for every day, you can find a website in this section of the site.

Festive options for the second

A festive table can decorate almost any beef dish. All you have to do is arrange a dish. in a special way, serve sauce to it and the solemn dish is ready. Don't spend too much time worrying about what kind of holiday dish cook from beef. Choose any recipe to your taste and go cook. Beef in any form is a win-win option. But only, of course, if you cook it right!

Summing up…

Whatever beef dish you are planning to cook, simple for every day or festive, first of all, study the recipe for its preparation. Be sure to familiarize yourself with all the subtleties, otherwise you risk cooking "rubber" meat, more like a sole.

This section contains only best recipes beef dishes. By choosing any of them, you can cook a very tasty second one at home!

On this page you will find the most delicious, most popular and favorite beef dishes. Undeservedly, beef is considered tough and therefore other types of meat are preferred. But I dare to assure you that beef can be no less tender and tasty than pork. There is no sacrament in this, you just need to be able to choose the right meat and cook it correctly. Don't let the fact that beef is capricious scare you, in fact, beef dishes are quick and easy to prepare. The presented recipes describe in detail all the stages of cooking beef, as well as give useful tips.

Azu in Tatar from beef

It is rare that a meat dish can boast not only delicate taste but also practicality and fast food, but beef stroganoff can. The classic recipe contains: beef, onion, sour cream or tomato...

Very tasty and easy recipe for beef chops. The meat is tender and juicy and literally melts in your mouth. Compound: beef tenderloin, egg, flour, salt, pepper, sugar, vegetable oil...

Perhaps this is one of the most popular dishes from beef. Easy to prepare, delicious. Ingredients: beef, tomato sauce, a spoonful of flour, spices, herbs, water or broth...

Variation classic recipe goulash, to which champignons are added. The dish acquires refined taste. Ingredients: beef, champignons, onion, tomato sauce, spices...

There is nothing easier than taking a piece of beef and frying it with onions. And how to make the meat remain tender is described in this recipe. Ingredients: beef, onion, spices, vegetable oil...

To make the jelly tasty and rich, and besides, to freeze well, you can’t do without beef. Reading the recipe delicious aspic. Ingredients: beef shank, beef knee, carrot, onion, spices...

You can buy ham in the store, or you can cook it yourself in the old fashioned way. French recipe. Ingredients: beef ham, beef shank, onion, carrot, white wine, herbs, gelatin...

• Beef- a universal type of meat that contains all the vitamins and amino acids necessary for our body. Is the best source substances such as phosphorus, zinc, magnesium, sodium and potassium. According to scientists, 200 gr. beef provides a person with the same amount of nutrients as a liter of milk.
• There are many ways to prepare this meat. It can be steamed, stewed, fried, boiled and even eaten raw. Each of these options opens up a whole new spectrum for beef lovers. palatability. Wonderful in their own way juicy steak, fragrant barbecue, multilayer roll, dried basturma or rich broth.
• To make your beef dish tasty and tender, when choosing meat, you need to know and take into account culinary specialties one or another part of the carcass:
• Neck ideal for stewing, boiling, baking well in the oven. Thin layers of fat keep the meat juice inside the piece, so this meat is especially tender and soft. However, before cooking, do not forget to remove the tendons. The neck makes an excellent goulash or soup broth. And it can also be one of the ingredients of minced meat.
• Zarez The part of the neck closest to the head. It can be boiled, getting a broth, or stewed.
• Brisket. This part of the carcass contains bones, fat and meat, so the brisket is usually used for cooking first courses.
• Pashin - soft part brisket, which consists of layers of connective tissue and layers of fat. Therefore, when compared with the rest of the carcass, it is more rigid. First courses are usually prepared from the flank - soups and borscht. Also, this part of the carcass can be used for meat filling in pies and pies, but before cooking, do not forget to remove the film.
• Fillet- the most the best part carcasses, very tender, with a low fat content. Located under the ribs. Delicate and loose structure of the fibers allows you to cut classic dish English cuisine- roast beef, and also make goulash, chops, rolls.
• tenderloin- part of the fillet, which is especially appreciated by culinary specialists and fans of delicious meat dishes, for example, such as roast beef, steak or roast.
• Shank- the lower part of the limb of the animal. From beef shank, boiled with or without a bone, you can get an excellent aspic or aspic. In addition, the shank pulp can be stewed with vegetables, previously cut into small pieces.
• Hip, rump or buttocks. Lean meat that makes excellent rolls. You can also cook raw tatar steak, fondue, rump steak or roast.

jamieoliver.com

Ingredients

• 250 g of onions;
• 2 cloves of garlic;
• 1 green pepper;
• a little olive oil;
• 500 g beef shank;
• 1 tablespoon of paprika;
• 1 ½ l beef broth;
• 2 tomatoes;
• ½ tablespoon of cumin seeds;
• a little red wine vinegar;
• a few sprigs of fresh marjoram;
• sea ​​salt - to taste;
• 200 g potatoes.

Cooking

Cut the onion into half rings, chop the garlic, remove the seeds from the pepper and cut it into cubes. Pour into saucepan olive oil and cook vegetables over medium heat until softened.

Good beef should be red or light red in color and without dried edges.

Cut the beef into small cubes and cook along with the vegetables until the meat is browned. Add paprika, stir and cook for 2 more minutes. Then pour in 200 ml of broth, bring to a boil and cook until the volume of liquid is halved.

Add finely chopped tomatoes, cumin seeds, vinegar, tomato paste and chopped marjoram. If you can't find fresh herbs, replace them with a tablespoon of dried marjoram. Season with salt and pepper.

Pour in half of the remaining broth and cook over low heat for 1.5-2 hours. After that, put the diced potatoes in a saucepan, add the broth and cook until tender. If the soup seems thick to you, add a little during cooking. hot water.

delish.com

Ingredients

• 450 g spaghetti;
• 2 eggs;
• 50 g of grated parmesan;
• 1 onion;
• 3 cloves of garlic;
• 450 g ground beef;
• 800 g of pureed tomatoes;
• salt - to taste;
• ground black pepper - to taste;
• 250 g ricotta;
• 350 g grated mozzarella;
• a few sprigs of parsley.

Cooking

Boil in salted water until al dente according to package instructions. Drain the water, add 1 egg and parmesan to the spaghetti and mix thoroughly.

Heat olive oil over medium heat. Put the chopped onion into the oil and cook for about 5 minutes until it softens. Add finely chopped garlic and stir in vegetables. Put the minced meat and fry it for about 6 minutes.

Then add tomato paste to the filling, mix, and after a minute add pureed tomatoes, oregano, salt and pepper. Cook over low heat for another 10 minutes. In a separate bowl, mix the ricotta and the remaining egg.

Place some meat filling in the bottom of a baking dish. Top with half the spaghetti, half the filling, half the ricotta and half the mozzarella. Repeat the layers one more time and put the lasagna in the oven preheated to 180 ° C for 25 minutes. Sprinkle with chopped parsley before serving.

jamieoliver.com

Ingredients

• 1 ¹⁄₂ kg beef;
• 2 medium onions;
• 2 carrots;
• 2 celery stalks;
• 1 head of garlic;
• 1 bunch herbs, such as a mixture of thyme, rosemary, bay leaf and sage;
• sea ​​salt - to taste;

Cooking

Remove the beef from the refrigerator half an hour before cooking to bring the meat closer to room temperature.

If the meat is old and tough, coat it with mustard, leave for an hour and rinse before cooking.

Wash the onions, carrots and celery well and chop them coarsely. Divide the garlic into cloves. It is not necessary to peel vegetables. Place the vegetables and herbs on the bottom of a baking sheet and drizzle with olive oil.

Tie the meat with a rope, brush with olive oil and season with salt and pepper. Place the beef on top of the vegetables and place the baking sheet in a preheated oven at 240°C. Then immediately reduce the temperature to 200°C. Roast the beef for an hour or a little longer depending on your preference.

If the vegetables start to burn, add some hot water to the pan. And to make the meat juicier, pour it with fat from the bottom of the pan.

jamieoliver.com

Ingredients

• 800 g beef fillet;
• 2 tablespoons of flour;
• a little olive oil;
• 2 cloves of garlic;
• 5 small onions;
• 2 celery stalks;
• 4 carrots;
• ½ bunch thyme;
• 4 small ripe tomatoes;
• 150 ml of red wine;
• 500 ml beef broth;
• a little Worcestershire sauce;
• 2 fresh bay leaves;
• sea ​​salt - to taste;
• ground black pepper - to taste.

Cooking

Cut the fillet into small cubes and completely roll in flour.

Heat olive oil in a deep saucepan over medium heat. Fry the beef for 5 minutes, turning the pieces occasionally, until browned. Then remove the meat from the saucepan.

Chop the garlic, cut the onion in half and coarsely chop the celery. Peel the carrots and cut them into thick slices.

Pour a little more oil into the saucepan and put the vegetables there. Add thyme leaves to them and cook for 10-15 minutes until the vegetables soften.

Add beef, mashed tomatoes and red wine to vegetables and mix. Once the liquid has evaporated, pour in the broth, Worcestershire sauce and set aside. bay leaves. Season with salt and pepper and place the stew in a preheated oven at 160°C for 3-4 hours. Ready meat should be soft.

delish.com

Ingredients

• 2 tablespoons of olive oil;
• 1 onion;
• 2 cloves of garlic;
• 1 teaspoon ground chili;
• 1 teaspoon of cumin;
• 450 g ground beef;
• 3 tomatoes;
• 2 tablespoons of tomato paste;
• salt - to taste;
• ground black pepper - to taste;
• 6 tortillas;
• 250 g grated hard cheese;
• a few tablespoons of sour cream;
• 1 avocado;
• a few sprigs of parsley.

Cooking

Heat a tablespoon of olive oil over medium heat. Fry finely chopped onion on it, then add minced garlic, chili and cumin. Mix well and put the mince into the pan.

After the minced meat is fried, add 2 finely chopped tomatoes and tomato paste. Season with salt and pepper. Cook for 1-2 more minutes, stirring occasionally, and remove from heat.

Grease a baking dish with oil and place one tortilla on the bottom. Put a fifth on her vegetable filling and a little grated. Repeat layers and top last tortilla with cheese.

Bake in preheated oven at 200°C for 20 minutes until cheese is melted. Sprinkle the slightly cooled quesadilla with slices of the remaining tomato, brush with sour cream, put avocado slices on it and garnish with parsley leaves.

jamieoliver.com

Ingredients for four burgers

• 1 teaspoon ground chili;
• ½ red onion;
• 1 sprig of fresh tarragon;
• 1 large egg;
• a handful of breadcrumbs;
• a few teaspoons of Dijon mustard;
• 2 tablespoons of grated Parmesan;
• a pinch of ground nutmeg;
• 400 g ground beef;
• salt - to taste;
• ground black pepper - to taste;
• a little vegetable oil;
• a few lettuce leaves;
• 4 pickles.

Cooking

Mix ground chili, chopped onion, finely chopped tarragon leaves, egg, breadcrumbs, 1 teaspoon mustard, parmesan, nutmeg and minced meat. Add salt and pepper and mix thoroughly. Blind four cutlets from minced meat and put in the refrigerator for half an hour.

Grease the pan vegetable oil and fry each patty for 10 minutes, turning occasionally. If you want them to cook harder, just increase the cooking time to your liking.

Cut the burger buns in half and toast them lightly on the inside on the grill or in a skillet. Lubricate the four halves of the buns with mustard, put lettuce smeared with mustard on them ready cutlets, two slices pickled cucumber and cover with other buns.

epicurious.com

Ingredients

For tomato paste:

• a few tablespoons of olive oil;
• ½ onion;
• 1 clove of garlic;
• salt - to taste;
• ¼ teaspoon dried oregano;
• 2 tablespoons of tomato paste;
• 300 g mashed tomatoes.

For meatballs:

• 900 g ground beef;
• 2 teaspoons of salt;
• ¼ teaspoon ground chili;
• 50 g breadcrumbs;
• ½ bunch of parsley;
• 1 teaspoon dried oregano;
• 240 g ricotta;
• 2 eggs;
• some vegetable oil.

Cooking

Chop the onion and garlic and fry in olive oil, season with salt and oregano. Add tomato paste and cook 5 minutes. Then put the pureed tomatoes and bring to a boil, stirring occasionally. Lower the heat and cook the sauce for an hour, stirring every 5 minutes to prevent it from burning.

In the meantime, mix all the ingredients for, except for the oil. Shape the mixture into small balls and place them on a greased baking dish. Put in an oven preheated to 230 ° C for 20 minutes. Water the meatballs tomato sauce and bake for another 15 minutes.

delish.com

Ingredients

• 450 g beef fillet;
• 3 tablespoons of soy sauce;
• 2 tablespoons of apple cider vinegar;
• 3 cloves of garlic;
• 1 tablespoon grated fresh ginger;
• 1 teaspoon ground cumin;
• 350 g frozen french fries;
• 3 tablespoons of vegetable oil;
• 1 large yellow pepper;
• 1 small red onion;
• 2 tomatoes;
• a few sprigs of parsley.

Cooking

Cut the meat into small flat rectangles.

Do not cut the meat too thin, otherwise it will be dry.

Put the beef in plastic bag, add soy sauce, vinegar, minced garlic, ginger and cumin. Tie the bag tightly, shake and leave for 20 minutes. While meat marinates, cook according to package directions.

Heat vegetable oil in a frying pan and put the marinated beef there. Cook for 3 minutes, turning meat occasionally, until browned. Put the beef on a plate.

In the same pan, fry the thinly sliced ​​peppers and onion half rings for 5 minutes, stirring occasionally. Vegetables should be almost completely softened.

Add thinly sliced ​​tomatoes and beef to them. Cook for 2 more minutes. Then remove from heat, mix with french fries and sprinkle with chopped parsley.

tasteofhome.com

Ingredients

• 250 g beef fillet;
• 1 small jalapeno;
• a little olive oil;
• 2-3 cloves of garlic;
• ½ teaspoon ground ginger;
• 1 large red bell pepper;
• 1 small cucumber;
• 6 cups torn lettuce leaves;
• ½ lime;
• 1 tablespoon brown sugar;
• 1 tablespoon soy sauce;
• 1 teaspoon dried basil;
• a few sprigs of mint.

Cooking

Cut the beef and jalapeno into small strips. Heat the olive oil in a frying pan and lightly fry the peppers, minced garlic and ginger for 30 seconds. Then add the meat and cook until the desired doneness of the beef.

Bulgarian pepper and cucumber cut into thin strips. Add the fried ingredients to the vegetables. Arrange the salad on a serving platter and top with the vegetables and beef.

In a separate bowl, combine lime juice, sugar, soy sauce, basil and mint. Pour this mixture into the pan, bring to a boil and season with it.

recipesbnb.com

Ingredients

• 1 tablespoon of olive oil;
• 1 onion;
• 2 carrots;
• 1 celery stalk;
• salt - to taste;
• ground black pepper - to taste;
• 1 clove of garlic;
• 1 tablespoon of tomato paste;
• 2 tablespoons Worcestershire sauce (can be substituted with soy sauce)
• 900 g ground beef;
• 50 g breadcrumbs;
• 2 eggs;
• 6 thin slices of bacon;
• 80 g of ketchup;
• 2 teaspoons brown sugar;
• 1 tablespoon apple cider vinegar.

Cooking

Finely chop the onion, carrot and celery. Heat the olive oil, put the vegetables in the pan and cook until they soften. Season with salt and pepper. Add minced garlic, tomato paste and Worcestershire sauce and saute for a few more minutes. Cool and put in a separate bowl.

Add the minced meat, breadcrumbs, eggs, salt and pepper to the vegetables and mix thoroughly. Shape this mixture into 6 pieces, place them on a greased baking sheet and wrap with bacon slices. Top with a mixture of ketchup, sugar and vinegar. Bake in a preheated oven at 190°C for 35 minutes.

If you get creative, you can make delicious soup, roast, beef stroganoff and variety of dishes with vegetables. Consider recipes.

So, what to cook from beef for the first time? As a first course of beef, you can cook kharcho. Of course, it is mainly prepared from lamb brisket, but if you replace it with beef brisket, you get special dish. Can cook hearty soup from beef ribs.

Beef brisket kharcho

Ingredients:

• beef brisket - 0.5 kg;
• onion - 2 pieces;
• 3 large slices of garlic;
• rice - ½ part of an ordinary glass;
• tomato (or 1 tomato) - 40 g;
• sour plum (tkemali cherry plum) - ½ cup;
• to taste - cilantro or parsley or dill.

Cooking time - 2.5 hours, calorie content of 1 serving - 335 kcal.

Prepare the meat - wash, clean excess fat. Put a piece of brisket in a saucepan with cold water, put on the stove. It is better to put the whole piece in the soup, and cut the already prepared meat into cubes.

But, if the piece does not fit in the pan, it can be cut into small pieces at the rate of 4-5 per serving. Then, as usual, when the broth boils, remove the foam, reduce the heat to a minimum.

Two hours later, put in a saucepan: finely chopped onion, crushed garlic, rice, cherry plum puree, season with spices. It remains to wait half an hour. For information: it is better to use dried cherry plum puree, but you can also take fresh berries.

Remove some fat from the broth and lightly fry the tomato or tomato puree on it. Fat is optional, any oil will do. 10 minutes before the end of cooking, dip the tomato dressing into the soup. Kharcho is served on the table, sprinkled with finely chopped greens, which is better to choose in accordance with your taste preferences.

Hearty beef ribs soup

You will need:

• beef (ribs) - 500 grams;
• tomatoes - 2 fruits;
• onion - 1 head;
• potatoes - 4 pcs.;
• 1 sour apple;
• greens (cilantro, dill) - 1 bunch.

It takes 1 hour 25 minutes to prepare the soup, its calorie content is 310 kcal.

To prepare this soup, you will need a pot with a thick bottom or a cauldron. Fry the ribs in oil, add chopped onion to them and lightly brown it. Cut the potatoes into large pieces, also add to the cauldron (or pan). Cook 5 minutes.

Send tomatoes to the meat, previously peeled and chopped, simmer for 3 minutes. Now pour everything with 1.5 liters of water, cook for 45-55 minutes on minimum heat. The soup is ready when the meat is tender. At the end of cooking, add a very finely chopped apple to the soup, greens to taste. A couple more minutes on low heat and hearty soup is ready.

Beef main dishes: cook quickly and tasty

What to cook from beef quickly and tasty for the second? Beef with vegetables - great option for the second course. Especially if you have to cook big family- in 30 minutes you get from 4 to 8 servings at once.

Beef baked with tomatoes

Cooking Ingredients:

• beef meat (veal) - 500 grams;
• tomato - 3-4 fruits;
• ghee - 120 grams;
• to taste - herbs, spices.

It will take 55 minutes to prepare this dish, one serving is 300 kcal.

Cut the pulp into pieces (small), sprinkle with spices and put in a deep container recommended for cooking in the oven. Put tomatoes cut into large pieces around the meat, add hot water, just a little.

Quick: beef with mixed vegetables

For the dish you need to purchase:

• beef meat ( sirloin) - 450-500 grams;
• mixture of vegetables (frozen) - 1 package;
• for frying olive oil - 40 g;
• spices according to your taste.

The cooking time is 20 minutes, the calorie content of the dish is 320 kcal.

How to cook:

Roast beef with potatoes

Required Ingredients:

• 600 grams of beef fillet;
• potatoes - 8 large tubers;
• bulbs - 2 pcs.;
• water or broth - 12 tbsp. spoons;
• sour cream - 250 grams;
• for frying - 70 g of oil;
• bay leaf, dill, spices - to taste.

It takes 35 minutes to cook the roast, one serving contains 330 kcal.

How to cook:

Beef: the easiest recipe

Ingredients:

• beef fillet - 1 kg;
• butter or margarine - 100 grams.

The meat will be ready in 1 hour 40 minutes, one serving will not exceed 300 kcal.

Cooking is easy:

What to cook for dinner from beef meat

The best option for dinner is beef with sauce, and additional ingredients- nuts, apples, raisins will add to the dish spicy flavor and taste.

In order not to stand at the stove all evening, you can make a roll of ground beef in advance, and warm it up just before dinner.

Beef Stroganoff

Required products:

• boneless beef - 1 kg;
• pork belly - 100 grams;
• pork fat (can be replaced with oil) - 30-40 g;
• light beer - ½ liter;
• 2 carrots;
• onion - 1 head;
• gingerbread - 1 pc.;
• raisins - 1 handful;
• grated almonds - 15 grams;
• ginger (optional)
• spices - to taste.

You can cook beef stroganoff in 1 hour 20 minutes, its calorie content is 280 kcal.

How to cook:

spicy beef

Ingredients for 4 servings:

• beef - 450 grams;
• rice (basmati) - 320 grams;
• canned in own juice tomatoes - 6 pieces;
• green apples - 2 fruits;
• white onion - 1 large head;
• red onion - 1 large onion;
• cashews (or peanuts) - 1 handful;
• broth - 3 cups;
• flour - 75 g;
• olive oil - 40 g;
• sea ​​salt - two pinches;
• curry - 1 pinch;
• black pepper - to your taste.

It will take 1 hour and 35 minutes to prepare the dish, and per 1 serving, the calorie content will be 320 kcal.

Beef roll for dinner

Need to take:

• boneless beef - 450 grams;
• onion - 2 heads;
• 5 eggs;
• carrot - 2 pcs.;
• 1 bunch - green onion feather;
• 2 dry slices of bread;
• 20 g of mayonnaise or sour cream;
• season with spices - to taste.

The cooking time will be 50 minutes, the calorie content of the dish will not exceed 300 kcal.

1. To make the meat soft, it must be fried in a hot pan on each side for 2 minutes;
2. During cooking, cover the container in which the meat is cooked with a lid so that moisture does not evaporate;
3. Another good way for cooking juicy meat- marinate beef mineral water or tomato juice, you can use wine;
4. For pickling, it is better not to take vinegar, it makes the meat tough;
5. Veal does not need to be fried, in any case it turns out soft.

Thus, beef can be prepared delicious soups, spicy and juicy second meals for the whole family. Any dish prepared with beef meat satisfying and useful. Each of them can feed the whole family.

The recipe for a delicious beef dish is in the next video.

If you prefer a juicy steak to all vegetables and fruits, and you would gladly exchange a cake for a cutlet, this article is for you! We will tell you how to cook beef dinner so that it turns out tasty, unusual and not too complicated, because you don’t always want to look for rare ingredients. We offer you recipes that will please not only inveterate meat-eaters, but also those who are not ready to eat beef stroganoff always and in any circumstances.

To begin with, we will decide how to choose and prepare meat correctly.

Fillet - the highest and 1st grade

Cutout and edges. We will need this variety for cooking chops and steaks. Such meat is characterized by large fibers, but without fatty layers and films. It should be bright red.

A dark piece indicates that the meat is old.

2nd grade

These are the shoulder blade, brisket and lateral parts of the hind leg. The fibers are denser, coarser and are well suited for long-term heat treatment - stewing or boiling.

3rd grade

Shank, shank, neck - they are ideal for jelly.

Always, going to cook something from meat, we buy exactly the variety that we need. Or we adjust the dish to the already existing raw materials so that there is no unpleasant surprise, such as a too tough steak or an uncured aspic.

So, let's prepare for starters something very simple, but no less tasty!

Beef chops with horseradish - great choice for dinner after a hard day at work.

• Cut 700 g of beef into thick pieces (1 - 1.5 cm), beat with a special wooden or metal hammer, salt and pepper.
• We clean and chop 1 onion, fry it until transparent, and then spread the meat to it. Keep the chops in the pan for small fire at least 7-8 minutes on each side.

sauce preparation

As soon as the meat is cooked, we transfer it to a separate bowl and proceed to the preparation of the sauce.

• In the pan where it was fried, pour a quarter cup of water and, as soon as the resulting gravy boils, we note the time. We simmer it for 2-3 minutes, then filter.
• For the sauce, mix 4 tbsp. cream with 2 tbsp. horseradish (regular purchased sauce). Add the yolk to them and pour in the strained meat sauce from the frying pan.
• Mix everything with a whisk until the mixture becomes homogeneous.

Serve chops separately or with steamed vegetables, green salad, stew or mashed potatoes. Drizzle everything with sauce.

A similar beef dish - stuffed entrecote, turns out to be both tasty and very unusual in appearance!

Ingredients

• Beef pulp (thick edge) - 300 g;
• Bacon - 200 g;
• Potatoes - 200 g;
• Eggs - 4 pcs.;
• Onions - 2 pcs.;
• Sour cream - 200 g;
• Oil - 100 g;
• Flour - 1 tbsp;
• Greens (chopped) - 2 tablespoons;
• Nutmeg, pepper, salt - to taste.

Cooking

1. Boil eggs and cool.
2. Cut the meat into 4 pieces. We beat off, salt and pepper.
3. Dip the chops in flour and fry on both sides until tender on a piece of butter.
4. We clean the potatoes, cut into small cubes about 1 by 1 cm, boil until soft, and drain the water.
5. Finely chop the bacon and mix with chopped herbs and mashed eggs with a fork. Carefully add the potatoes and make sure that they do not crumple while stirring, otherwise the dish will turn out ugly. We season everything with spices, salt and sour cream.
6. We spread the resulting mass on one half of the entrecote and cover on top of the other. Fasten with wooden skewers.
7. We chop the onion, fry in the rest of the oil and, as soon as it turns red, put the entrecote directly on top of it, cover the pan with a lid and warm it up for 3-5 minutes. On the onion "cushion" the meat will turn out especially juicy and fragrant!
8. We take out the meat, and filter the sauce remaining in the pan and pour over the entrecote when serving.

Combining such hot beef with fresh vegetables or a green salad, we will have an excellent dinner!

For those who want to get maximum pleasure with a minimum of time, we recommend a recipe from french cuisine filet mignon.

• For him, we need only 300 g of a thick beef edge. We beat it off, as usual, salt and pepper.
• 100 g bacon cut into thin slices according to the number of chops and wrap each piece of meat.
• Fasten with skewers, grease butter and put it in the oven to bake on the rack.

The minions will cook in 20-25 minutes at 200°C. Before serving, remove the skewers and serve the meat with fresh or steamed vegetables.

Now that simple recipes with beef have already been mastered, we present a very beautiful and unusual tasty dish which is worth the effort.

Ingredients

• Beef pulp - 400 g
• Cheese - 150 g
• Wheat flour - 1.5 tbsp
• Eggs - 1 pc.
• Breadcrumbs - 1/3 tbsp.
• Ghee - 20 g
• Black pepper, salt - to taste

For sauce:

• Tomatoes - 400 g
• Ghee - 15 g
• Tomato paste - 1 tbsp
• Sugar - 1 tsp
• Cream - 1.5 tbsp
• Dried thyme - 1 tsp

Cooking

1. First let's prepare the sauce.: Pour boiling water over the tomatoes, remove the skin, cut into cubes and sauté in oil for 5 minutes. Now you can add tomato paste. We warm it up a little more, and then salt, sugar, pour thyme on the tip of the knife.
   Hold again, stirring for 2-3 minutes, and pour in the cream. Keep stirring constantly so they don't curdle.
   After 10 minutes, we filter the resulting sauce - there should be no seeds from the tomato and thyme sticks - it should be completely homogeneous.

1. We cut the beef across the fibers - we should get narrow portioned pieces. We beat them, salt and pepper.
2. On the edge of each chop we put a block of cheese - its length should correspond to the width of a piece of meat. We twist the roll and fasten it with skewers for strength. We coat first in flour, immediately dip in a beaten egg and roll in breadcrumbs at the end - a thick layer should be obtained, which is necessary for the cheese to melt, but not to flow out quickly.
3. Fry the rolls in oil until golden on both sides. For the final preparation, place in an oven preheated to 200 ° C for 9 - 10 minutes.
4. We put the finished bocconcini on a dish, pouring the sauce. Garnish boiled rice or pasta. We decorate with greenery.

Beef dishes are good both on their own and in combination with vegetables. It is not necessary to prepare a side dish, just choose the right recipe, which is already "all inclusive"!

Let's Make Eggplant Beef - It's Practical basic combination in cooking that will satisfy all meat lovers, and eggplants and tomatoes will delight vegetable lovers.

1. Wash 2 large eggplants, peel, brush on all sides with vegetable oil and bake in the oven whole at 180 ° C for 18 - 20 minutes.
2. Remove, cool and cut into slices. Salt and set aside.
3. We scald 3 tomatoes, remove the skin from them, finely cut the pulp and stew together with the chopped onion, salt and pepper.
4. Dip eggplants that have given juice because of salt paper towel and breaded first in flour, then dip the beaten egg, and then fry in oil on each side.
5. From 400 g of beef (not necessarily the edges), we make minced meat. You can chop in a blender, or you can chop with a food processor - we focus on our own taste preferences, because chopped and scrolled meat differs not only in texture, but also in taste. Ready stuffing salt and pepper.
6. We take a deep form, grease with oil and lay out in layers: eggplant, minced meat and stewed tomatoes. Alternate everything so that last layer turned out to be eggplant.
7. Beat 4 eggs with herbs, fill all the layers and set to bake at 180 ° C for an hour until golden brown.

We serve the dish directly in the form slightly cooled so that the juice does not burn. Here we get both a side dish and a meat component!

Moussaka with potatoes

What else can be cooked from minced meat? We will not offer you cutlets, it is better to make moussaka with potatoes. Here you will also get a wonderful combination of meat and vegetables, especially since we are talking about the universal garnish.

1. Remove the skin from 3 medium tomatoes and chop the flesh into cubes.
2. 1 onion chopped and fried in oil. As soon as the onion becomes transparent, add a pound of ground beef to it. After 5 - 7 minutes, salt it, pepper it and send chopped tomatoes there.
3. Simmer everything on low heat for another 10 minutes.
4. Peel 400 g of potatoes, cut into circles 3-4 mm thick, salt and fry in another pan.

We prepare a form of a suitable size and depth. The walls, as usual, are lubricated with oil (creamy or vegetable, to taste) and spread half of the minced meat in the first layer. Lay everything neatly on top. potato wedges, then the remaining meat. Pour half a glass of water and send to bake for half an hour at 200 ° C.

• In the meantime, while the moussaka is cooking, dry 1 tbsp in a pan. flour until a delicate nutty flavor appears, gradually add ½ cup of milk, stirring continuously so that no lumps remain, and keep on fire for another 5 minutes.
• Let the thickened sauce cool slightly, stir in a beaten egg, 65 g (3 tablespoons with a slide) grated cheese and mix again.

We take out the moussaka from the oven, pour the egg-milk sauce and again set to bake until golden color. Finished meat casserole let cool a little, cut into portions and serve!

Well, at the end of our rich list, we suggest you cook classic spaghetti with beef.

• Spaghetti - 150 g
• Beef (tenderloin) - 300 g
• Meat broth - 300 ml
• Hard cheese - 100 g
• Butter - 80 g
• Onion - 1 pc.
• Tomato - 1 pc.
• Greens (parsley or cilantro) - ¼ bunch
• Salt, black pepper - to taste

Cooking

1. We cook spaghetti as usual when we want to get them al dente: more salted water and 5 minutes after boiling. Throw ready in a colander and season with butter.
2. Chop the onion and cook in a pan until translucent. We cut the beef into small strips (for this you can freeze it slightly - it will be easier to cut the meat). We spread it to the onion and hold, stirring, until a crust appears.
3. While the meat is fried, prepare the tomato: remove the skin, finely chop the flesh. We put it in a pan, salt, pepper and fill everything with broth. We immediately put the greens (whole) and simmer until the meat becomes completely tender.
4. Before serving, take out the greens, put the spaghetti on a dish, put the meat on top. Sprinkle with grated cheese if desired or serve separately.

As you can see, friends, you can cook a variety of beef dishes for dinner! The main thing would be the desire!