Beef and potatoes roast. Fragrant roast beef with potatoes

To prepare fried potatoes with meat, it is best to use beef or veal. Of course, many will say that the meat turns out tough, but this is far from true. If you prepare everything correctly and spend enough time stewing the meat, it will turn out no tougher than pork. Today I will share with you a recipe for making a delicious roast beef with potatoes, tomatoes and seasonings.

Wash half a kilo of beef tenderloin or veal in a stream of cool water and dry.

Cut the meat into small pieces, add salt and pepper, add suneli hops and adjika, mix well. Heat vegetable oil in a frying pan and lightly fry the meat over medium heat for about 10 minutes.

Meanwhile, cut the onion into half rings (You can use 1 large onion or 2 medium ones) and add it to the meat, mix. Let it all simmer with the lid on for another 10 minutes.

In the meantime, let's take care of the tomatoes. Pour boiling water over them and remove the peel. Cut the tomatoes into cubes and add to our stir-fry. In addition, add black peppercorns and bay leaves. Let it simmer under the lid for another 10 minutes and start working on the potatoes.

When we have already peeled the potatoes, our roast will look something like in the photo. Let's extract the bay leaves from it.

Step 1: Prepare the meat.

What kind of meat can be used for roasting? Save the tenderloin for more sophisticated dishes. Even not the best and “not very young” meat, but not in the sense of “stuck in the refrigerator,” cannot resist two hours of stewing. Supermarkets often sell pre-cut beef. If you buy at the market, ask for a piece for roast.
One of the secrets of cooking meat is proper cutting. It can be cut into any arbitrary pieces, the main thing is across, and not along, the fibers. Of course, if you make a mistake, it will be edible, but we strive for the heights of culinary art, and we want to prepare tasty and tender meat, so we monitor the direction of the fibers. So, cut the meat across the grain into medium pieces and put it in a bowl.

Step 2: Prepare the carrots.

The shape of cutting vegetables in a roast does not affect the taste of the dish. However, if all the cutting is done in cubes or at least their semblance, the finished dish on the plate will look better. In addition, if you stew grated carrots for a long time, then you will have to try to find them in the roast. Therefore, don’t be lazy, peel the carrots and cut them into small cubes, transfer them to a clean plate.

Step 3: Prepare the potatoes.

Peel the potatoes and cut into medium cubes. Of course, you won’t get cubes with the correct, even edges - the tubers are round, and cutting them to the correct shape means throwing away half of them. Transfer the chopped potatoes to a deep plate. To prevent it from darkening, fill it with water.

Step 4: Prepare the onion.

Why deny yourself the pleasure of beautifully chopping onions? We clean it and cut it into half rings. You can use records if you prefer. All the same, in the finished roast it practically does not retain its shape. Transfer the chopped onion to a plate.

Step 5: Prepare the garlic.

Peel the garlic and chop it finely. You can use a fine grater or garlic grater. But, to be honest, I’m too lazy to then pick out the stuck garlic and wash additional tools. We only have one clove - a couple of minutes and we're done. Transfer the chopped garlic to a small plate.

Step 6: Prepare roast beef with vegetables.

Fry each ingredient in a frying pan until half cooked. You can take turns, or you can take two frying pans, turn on the “energizer” mode and speed up the process. So, put both frying pans on the stove, heat them up, pour a little oil. Place chopped onions on the first one, and potatoes on the second.

Potatoes take longer to cook, so all the attention goes to the onions. Fry it, stirring occasionally, until soft and translucent, about 5 minutes. Add carrots to the onions, stir. Now is the time to stir the potatoes in the second pan. Fry the onions and carrots over medium heat for about 5 minutes, the onions will not turn light yellow and the carrots will soften. Stir the potatoes in the second pan. Turn off the heat under both pans. That's it, we've passed the first stage.
Place the onions and carrots in a saucepan, pour some hot water into the pan, rinse it and pour the liquid over the vegetables. Place a second layer of fried potatoes.

Let's move on to the beef. Pour a little oil into a clean, heated frying pan and add the meat. There should be a little space between the pieces; if they lie tightly to each other, the meat will quickly release juice and will not be fried, but stewed. In addition, it will turn out a bit harsh. So, fry the beef 10 minutes(we don’t have the task of bringing it to readiness now) and transfer it to the pan with the vegetables. Fill everything with hot meat broth or hot boiled water if you don’t have any broth in stock. Add salt, add garlic, cover and cook over low heat. 1 hour.
By the end of this time you need to prepare the sauce. Usually it is not prepared separately for roasts, but if you make the sauce and then simmer meat and vegetables in it, it will turn out tastier.

In order for the sauce in our roast to be the right thickness, you will need flour. Various roast recipes offer the simplest options: roll pieces of meat in flour before frying, or simply add a couple of tablespoons of flour while cooking the roast. Neither the first nor the second is suitable for a good sauce. We are not preparing paste. Important! The flour must first be fried until light golden brown in a dry frying pan; this will form the so-called dry flour sauté. It creates virtually no lumps in the sauce, and its slight nutty smell and taste greatly enhances the finished dish, which is worth the little extra effort.
So, heat the frying pan over medium heat, reduce it to low, pour in the flour and fry, stirring constantly. The whole process will take approximately 5-7 minutes. As soon as a slight nutty aroma appears and the flour turns a light creamy color, immediately turn off the heat and continue stirring to prevent the flour from burning. Its color will become a little darker.
While the flour has not cooled down, pour a glass of hot broth into the frying pan, without ceasing to stir, in a thin stream, which must be drained from the pan with vegetables and meat. Important! Do not use cold water under any circumstances, nothing will work - a lot of lumps will immediately form, which you will not be able to deal with later, and the taste of the sauce will be hopelessly spoiled.

Mix thoroughly, rub the lumps with a spatula, as soon as there are no lumps left, add tomato paste. Mix everything well, add soy sauce, ground black pepper and other spices, salt to taste. Ugh!

Pour the sauce into the pan with the meat and vegetables. Mix well, taste, maybe you need to add salt. Cover the pan with a lid and continue cooking over low heat. 1 hour. Everything is ready, turn off the heat and let the roast cool slightly.

Step 7: Serve the roast beef with vegetables.

For two hours, your loved ones suffered, inhaling the aromas spreading from the kitchen. It's time to reward them with the fruits of your efforts. Set the table, put the roast on plates, you can decorate it with herbs, and call everyone if you need to call someone else.
Bon appetit!

You don't have to follow the recipe exactly - improvise. For example, if you add celery root, the taste will be more spicy, and if you add celery stalks, the taste will be spicy and fresh. Do you like it spicy? Feel free to add chili pepper.

You don’t have to add soy sauce, but then the taste will not be so original, but the most ordinary tomato.

Serve your roast with fresh, crispy bread and you won't end up with delicious sauce left on your plate.

It is preferable to cook beef roast in pots in the oven - this is the oldest method. In a saucepan on the stove it also turns out delicious, but it takes longer. A slow cooker will do the job faster. In addition, you don’t have to hang around in the kitchen and monitor the cooking process. Whatever method you choose, pay attention to the choice of meat. Roast beef recipes are suitable for any quality meat (within reasonable limits), even old and tough ones. Long-term simmering in liquid will add softness to it. You just need to facilitate this process in the following sequence:

Five of the fastest beef roast recipes:

Be sure to rid the piece of meat of veins, films, bones and cartilage (if your family has lovers of these, you can cook pieces with cartilage separately).
The internal juices, which give the meat its juiciness, will be preserved if the pieces are fried over high heat until crisp. This must be done before placing them in pots or a multicooker bowl. Oil is optional. You can enhance the process by breading the meat in flour - the choice is yours.
Marinating is also one of the simple and quick ways to “fix” tough meat. But for roast it is not entirely appropriate. So you can replace it by lightly beating the pieces with a kitchen hammer.

In most cases, cooking beef roast in its own juices or sauce makes the meat soft and tender without pre-cooking. But safety net is never too much.

The five most commonly used ingredients in beef roast recipes are:

Which stir fry sauce should you choose?

Almost any sauce goes with beef: sweet, sour, spicy, sweet and sour, creamy, tomato, sour cream, milk, and so on. Classic recipes require no sauce - the beef is cooked in its own juices with a small amount of water. Many housewives add a spoon or two of sour cream to enhance the taste. It’s not forbidden to experiment with different products; what if you manage to cook roast beef according to your personal unique recipe?)

Kitchen appliances and utensils:

a thick-bottomed stewing container (frying pan, saucepan, duck pot, etc.);
cutting board;
shoulder blade;

Ingredients

potato	1 kg
beef (pulp, entrecote)	650 – 700 g
bulb onions	200 g
carrot	150 g
mushrooms (oyster mushrooms, champignons, etc.)	150 g
tomatoes in their own juice	200 g
green pea	100 g (optional)
garlic	2 prongs
greenery	bunch
vegetable oil	40 g
salt	2 – 3 tsp.
ground black pepper	½ tsp.
sugar	1.5 tbsp. l.
dried coriander	1 tsp.
dried garlic	1 tsp.
dried paprika	1 tsp.
chili pepper flakes	¼ tsp.
nutmeg	½ tsp.
thyme	1/3 tsp.
Bay leaf	1 – 2 leaves

Did you know? To prepare a roast according to this recipe, you can choose any other meat - chicken, pork or turkey. You can choose and add spices at your own discretion.

Step-by-step preparation

Important! It is imperative to cook home-style roast in a deep container with a thick bottom. It could be a frying pan, cast iron, saucepan or duck pot.

Rinse the meat and remove any film. Cut into fairly large pieces.
Fry the meat in heated vegetable oil until golden brown over high heat. After the meat is well fried, add 50 - 60 ml of hot water to the frying pan and simmer the meat under the lid for about 10 minutes, stirring occasionally.
Peel and rinse all vegetables. Cut the onion into large quarters, carrots into large strips.
10 minutes after stewing, add onion to the meat, wait for it to fry a little, and add carrots. Mix everything well and fry together until soft.
Cut the mushrooms into medium cubes and place in a frying pan, stir.
Cut the potatoes into fairly large pieces of approximately the same size. Cut large potatoes into 10 - 12 pieces, and if you choose smaller potatoes, then you need to cut them into fewer pieces.
Place the potatoes in the pan with the meat and vegetables. Mix everything and let the potatoes fry slightly.
Cut whole tomatoes into small pieces. Place the chopped tomatoes and half of their juice into the frying pan. Instead of tomatoes in their own juice, you can use tomato paste.
Add bay leaf and all the spices specified in the recipe to the whole mass, if desired. Fill with water, approximately 100 - 150 ml. The water should not cover the potatoes, so the sauce will not be too runny. Mix everything and taste the sauce, add spices if necessary.
Mix everything, cover and simmer until the potatoes are ready, about 25 - 30 minutes. 5 - 10 minutes before the end of cooking, add green peas. At the end of cooking, add finely chopped garlic, coarsely chopped herbs, stir the roast and remove from heat.

Video recipe

The step-by-step process of preparing, cutting and adding all the necessary ingredients is described in detail in the video.

Roast beef is a hearty and very tasty dish. It is cooked in a cauldron, in a frying pan or in the oven. The dish is often made based on potatoes, but sometimes assorted vegetables are also used. Spices add piquancy to the dish, which can be used according to personal taste preferences.

How to cook beef roast?

Delicious roast beef is an excellent option for a complete lunch or dinner. It’s convenient that both meat and vegetable components are combined in one dish. To make the meat soft and the vegetables tasty and juicy, you need to follow the simple recommendations presented below.

Beef cooks much longer than vegetables, and therefore the meat is first fried, stewed until half cooked, and then vegetables are added.
For roasts, beef pulp is often used, but the dish will also be tasty with ribs.
Often a roast is a combination of meat, potatoes, onions and carrots, but if desired, other vegetables are also added to it: peppers, eggplants and green peas.
Bay leaf, ground black and red pepper, garlic are the most common spices used when cooking roasts.

A classic home-style roast of beef and potatoes can be prepared in any pan, but it is best to use pans with thick walls and bottoms. A cauldron is ideal for such purposes. The thickness of the finished product is adjusted by adding more or less broth or water.

Ingredients:

beef – 1 kg;
potatoes – 2 kg;
onions – 2 pcs.;
carrots – 3 pcs.;
bay leaf – 3 pcs.;
ground red pepper, suneli hops - ½ teaspoon each;
salt.

Preparation

The chopped meat is fried until golden brown.
Add chopped onion and cook for 15 minutes.
The chopped carrots are fried separately and then sent to the cauldron.
This is what they do with potatoes.
Add broth or water to cover the ingredients and simmer for 35 minutes.
Add spices, mix, cook roast beef and potatoes for about 15 minutes and turn off.

Roast beef with vegetables

Roast beef with vegetables in the oven is a real extravaganza of taste. The more vegetables you use, the more interesting the resulting dish will taste. In addition to these components, you can safely use other vegetables, for example, zucchini, cabbage. You can stew the roast in a cauldron or in pots.

Ingredients:

beef – 500 g;
onions – 4 pcs.;
carrots – 3 pcs.;
tomatoes – 2 pcs.;
pepper – 1 pc.;
potatoes – 6 pcs.;
cream – 100 ml;
olive oil – 3 tbsp. spoons;
salt, spices.

Preparation

Fry the meat in a saucepan, add about 100 ml of water and simmer for 30 minutes.
When the water has evaporated, add vegetables.
All this is salted, cream is added, water is poured to the level of all components and put in the oven for an hour.

Roast beef with mushrooms

Roast beef and champignons will leave few people indifferent, because it is a very aromatic and appetizing delicacy. The addition of red wine gives it a special piquancy; both dry and semi-sweet are suitable. Instead of champignons, you can safely use other mushrooms, it will be no less tasty.

Ingredients:

beef – 2 kg;
broth - 2 cups;
spices – 1 teaspoon;
garlic – 6 cloves;
onion – 1 head;
champignons – 200 g;
carrots – 2 pcs.;
heavy cream – 1 cup;
red wine – 100 ml;
olive oil – 100 ml;
salt.

Preparation

The meat is fried until golden brown.
Add chopped vegetables and chopped garlic.
Season the ingredients with spices, add broth, cream and wine and simmer until the meat is cooked.

Beef or as it is also called - azu - is an extremely tasty and juicy dish with the addition of pickles and tomatoes. You can use tomato paste diluted with water with the addition of chopped fresh tomatoes, or you can take canned tomatoes in their own juice and puree them using a blender.

Ingredients:

beef – 600 g;
potatoes – 600 g;
pickled cucumbers – 3 pcs.;
onion – 1 pc.;
tomatoes in their own juice – 200 g;
garlic – 2 cloves;
flour - 1 tbsp. spoon;
salt pepper.

Preparation

The beef is cut into pieces and fried.
Pour in hot water so that the meat is just covered with it and simmer for 1.5 hours.
Add chopped onion and flour, stir and fry until the onion is soft.
Add crushed tomatoes and sliced cucumbers.
Add separately fried potatoes and simmer for 5 minutes.
Add chopped garlic, herbs, salt, spices, mix and turn off.
Juicy roast beef is left to steep for 10 minutes and served.

Roast beef with eggplant and zucchini

Roast beef ribs are very juicy due to the use of a large number of vegetables. You don’t need to pour a lot of water, because the vegetables will still release their juice. To prevent eggplants from becoming bitter, they are first covered with salt, kept until they release their juice, washed and then used according to the recipe.

Ingredients:

beef ribs – 700 g;
onions – 2 pcs.;
eggplants – 2 pcs.;
tomatoes – 2 pcs.;
bell pepper – 2 pcs.;
garlic – 4 cloves;
zucchini – 1 pc.;
salt, spices;
greenery.

Preparation

The ribs are cut, rubbed with salt and spices.
The onion is chopped into half rings, and the remaining vegetables into large pieces.
In a cauldron, ribs and onions are fried in oil.
Pour in water to cover the ingredients.
Simmer for 1 hour, then add the rest of the vegetables.
Cook for 20 minutes, sprinkle with herbs and serve.

Roast beef with potatoes in a frying pan

Roast beef in a frying pan turns out almost as good as the one cooked in a cauldron. The only main thing is that the frying pan is spacious. As a result of the gradual addition of components, a dish is obtained in which the vegetables remain intact. To make the dish more interesting, it is better not to grate the carrots, but to cut them into circles.

Ingredients:

beef – 500 g;
potatoes – 500 g;
onions – 2 pcs.;
carrots – 1 pc.;
garlic – 3 cloves;
salt, spices;
oil.

Preparation

Fry onions and garlic.
Add meat and sauté until golden brown, add carrots.
Pour in water, add spices, salt and simmer for half an hour.
Add potatoes and simmer the roast beef until done.

Roast beef in a cauldron - recipe

Roast beef in a cauldron is a finger-licking dish! The meat turns out to be extremely tasty due to the fact that it is first fried, pre-breaded in flour, and only then stewed with vegetables in a special beer sauce. Peas can be used fresh, frozen or canned.

Ingredients:

beef – 1 kg;
potatoes – 1 kg;
tomato paste – 3 tbsp. spoons;
onions – 2 pcs.;
flour - 3 tbsp. spoons;
garlic – 6 cloves;
green peas – 300 g;
dark beer – 1 bottle;
broth – 500 ml;
salt, spices, herbs.

Preparation

The meat is salted, peppered, rolled in flour and fried.
Tomato paste is diluted in broth.
Mix all the products except green peas and herbs, salt, pepper and mix.
Place everything in a large cauldron, after boiling, reduce the heat and simmer for 1.5 hours.
Add green peas, boil for 5 minutes, sprinkle the roast potatoes and beef with herbs and serve.

Pot Roast Beef

Cooked in pots, it turns out especially appetizing. In order for the meat in the finished dish to be soft, it must be placed in pots almost ready. The remaining ingredients don’t need to be fried, but added raw, but if time permits, it’s better not to skip this step.

Ingredients:

beef – 400 g;
potatoes – 8 pcs.;
large champignons – 6 pcs.;
carrots, onions - 1 pc.;
salt, pepper, bay leaf.

Preparation

The components are fried one by one in a frying pan and placed in pots: potatoes, mushrooms, carrots, meat, onions.
Pour in boiling water, add a bay leaf, cover with lids and place in the oven, heated to 180 degrees.
In about an hour the beef will be ready.

Roast beef with potatoes and cabbage

This beef roast recipe will taste fresher and more tender when cooked with cabbage. Sweet peppers and tomatoes perfectly complement the taste of the dish. Most often, roasts are prepared with the addition of white cabbage, but cauliflower or broccoli can also be used. When serving, the dish can be sprinkled with herbs.

Ingredients:

beef – 600 g;
onion – 2 heads;
carrots – 3 pcs.;
cabbage – 400 g;
potatoes – 500 g;
tomatoes – 4 pcs.;
sweet pepper – 2 pcs.;
salt, spices, oil.

Preparation

Fry the meat cut into pieces.
Add chopped onions, chopped carrots, cabbage, peppers and tomatoes.
Mix everything and simmer for 15 minutes.
Add potatoes, pour in 500 ml of boiling water and bring to a boil.
Then turn down the heat and simmer the roast vegetables and beef for 30 minutes.

Roast beef in a slow cooker

It is very easy and not troublesome to cook roast beef with. Due to the fact that when cooking in this device, water practically does not evaporate, you do not need to pour in a lot of it. There will be enough liquid to just cover the ingredients. You can use canned tomatoes instead of fresh tomatoes.