How to cook juicy beef in a pan. Echpochmak with meat and potatoes

What can be cooked from beef: delicious recipes and secrets of cooking beef from the magazine site

Beef is an almost universal product from which you can cook a huge number of delicious dishes: a variety of roasts with various vegetables, meatballs, barbecue, pastries with beef and much more. It is also important that this meat contains a large amount of nutrients, beef is especially rich in zinc. Beef meat promotes active hematopoiesis, which makes it indispensable for those who have suffered injuries.

Beef recipes are considered very popular in many countries, but most housewives still fail to cook this meat correctly. Often the beef is tough and dry, as a result of which the taste of this product is lost. It is in order to learn how to cook it correctly and tasty that the following collection of recipes is intended.

Recipe 1.

Ingredients: 3 tbsp. vegetable oil, 1 onion, 100 g broccoli, 250 g beef fillet, 2 cloves of garlic, 1 pc. chili peppers, 150 g bean sprouts, 50 g crab sticks, a quarter cup of green peas, 1 tsp. sugar, 1 tsp salt, 1 tbsp. soy sauce, 1 lime, 2 tbsp. chopped shallots, 4 stalks of fresh coriander.

Heat a wok pan over medium heat for 1-2, and then pour in the vegetable oil. Peel the onion, and then thinly slice and place in a preheated pan. Wash the broccoli well and cut into small pieces, and then add to the fry to the onion. Thinly slice the beef fillet and put it on the vegetables, and then fry for 5 minutes. Cut the green peas diagonally. Peel and mince garlic chili peppers. Chop the bean sprouts and crab sticks thinly as well. Add all ingredients to the pan and cook for about a couple of minutes. Add salt, sugar and soy sauce to the future salad. Mix everything thoroughly and arrange on serving plates. Top with freshly squeezed lime juice and garnish with chopped coriander leaves and chopped shallots.

Recipe 2.

Ingredients: 150 g beef fillet, 5 pcs. cherry tomatoes, 4 quail eggs, lettuce to taste, 1 tsp. olive oil, 1 tsp balsamic vinegar, 1 tsp mustard, 1 garlic clove, a pinch of salt, black pepper to taste.

Boil the beef in salted water with a couple of bay leaves and a few peas of allspice. Rinse lettuce leaves under running water and tear with your hands. Next, prepare the salad dressing. To do this, mix olive oil, balsamic vinegar, mustard with peeled garlic passed through a press. Mix all ingredients, add salt and pepper to taste. Cool the boiled beef, and then cut into strips. Mix meat, lettuce leaves and prepared sauce together. Boil quail eggs until tender, then cool and peel. Rinse cherry tomatoes under warm water. Cut eggs and tomatoes in half. Put the meat with lettuce leaves on a serving plate, and carefully place the quail eggs and tomatoes on top.

Recipe 3.

Ingredients: 1 kg beef pulp (back), 4 small carrots, 4 onions, 4 tsp. tomato paste, 1 head of garlic, 4 small chili peppers, 2 oranges, 1 tsp. sea ​​salt, 1 tsp ground ginger, 1 tsp starch as desired.

To begin with, rinse the meat well under running water, and then remove all visible films and fatty layers. Sprinkle the beef with salt and pepper, then rub with ground ginger and tomato paste. Place the meat in the roasting sleeve. Peel the carrots and onions, and then cut into medium pieces. Wash the oranges in hot water and squeeze out the juice, which is then poured into the sleeve with vegetables and meat. Tie the sleeve with a thick thread or a special clothespin for the sleeves. If there are no holes on the sleeve, then make a few punctures on top. Send the sleeve with meat to the oven for baking for half an hour at a temperature of 200 degrees. After that, remove the sleeve with meat, make an incision on top so that the dish cools down. Remove the cooled meat from the sleeve and cut into very thin pieces, preferably across the fibers. Put the meat in a serving dish, and arrange the baked vegetables around. Pour the juice from the sleeve on top of the beef or make a sauce with the addition of starch based on it.

Recipe 4.

Ingredients: 600 g beef (entrecote part), 2 tbsp. butter or melted beef fat, salt and freshly ground black pepper to taste.

Rinse the beef and cut into portions for entrecote about 1.5 cm thick. It is obligatory to cut the meat across the fibers. Next beat the meat a little. It is advisable not to do this too much so that the meat remains juicy. It is best to use a wooden mallet to beat. Wipe the resulting entrecote with a mixture of salt and freshly ground black pepper. Other seasonings can be used if desired. In a frying pan with a corrugated bottom, completely melt the beef fat or butter. Put the processed and seasoned pieces of meat into boiling fat and fry on both sides. In order for the entrecote to turn out juicy and without blood, fry the meat for no more than 5 minutes until a light crust forms. As a side dish, you can use vegetables fried in the same fat and mashed potatoes.

Recipe 5.

Ingredients: 600 g beef pulp, 2 tbsp. tomato paste, 1 bell pepper, 1 onion, 1 medium carrot, 4 potatoes, parsley, curry and dried dill to taste, sunflower oil for frying, salt and adjika to taste.

First, peel the onion and chop finely, and then put it in a frying pan with heated vegetable oil. Meanwhile, wash the beef well and cut into small pieces. Transfer the meat to the pan, add a little water and simmer for about 30 minutes. Also wash the bell pepper, cut in half and remove the stalk and seeds, and then cut into small pieces or strips. Pepper add to the meat, mix everything and continue to simmer. Next, add adjika and tomato paste to the goulash, salt everything and mix well. Simmer for another 30 minutes. Pour 2.5 liters of water into the prepared saucepan and boil. Peel the carrots and potatoes and then cut into small pieces. Rinse the parsley under running water and chop finely. Put the potatoes and carrots, parsley and the contents of the pot into a pot of boiling water. Boil the goulash soup until the carrots are cooked.

Recipe 6.

Ingredients: 500 g beef, 1 pc. sweet pepper, 1 kg potatoes, 2 carrots, 2 cloves of garlic, 150 g leek, 300 g cabbage, 2 tbsp. olive oil, 2 bay leaves, half a bunch of fresh parsley, salt and pepper to taste, 3 liters of water.

First, wash the vegetables under running water, and then chop. Bulgarian pepper is better cut into half rings, and finely chop the carrots and leeks. You can also add other vegetables of your choice. The main thing is that they do not have a sharp taste and smell. In a deep saucepan with a thick bottom, fry the leek a little, and then add the chopped carrots and bell peppers. Simmer all vegetables for about 15 minutes. After that, add cold water to the vegetables and bring to a boil. When the liquid boils, reduce the heat, and then cook for another 20 minutes. Next, clean the beef from the fatty layer and films. Cut the meat into small pieces and add to the vegetable broth. Add bay leaf, spices of your choice and fresh parsley there. Simmer for about 2 hours until meat is tender. Before cooking the meat, peel the potatoes and cut into small pieces. Shred the cabbage finely. Add the vegetables to the broth and cook for another 40 minutes until the vegetables and meat are fully cooked.

Recipe 7.

Ingredients: 300 g yeast-free puff pastry, 600 g beef (boneless), 1 onion, 1 garlic clove, 300 ml chicken broth, 200 ml water, 70 ml red wine, 1 bay leaf, 1 tsp. dried thyme, 1 tsp potato starch, 1 egg, 1 tbsp. milk, 2 tbsp. olive oil.

Soften the dough until elastic. Then cut the meat into small pieces and fry until light golden brown in a frying pan heated with olive oil. To do this, it is better to use a frying pan with a thick bottom. Put the fried meat on a plate, and then cover with foil so that it does not have time to cool. Saute diced onion and finely chopped garlic in the remaining oil until soft. Next, add the broth, water and red wine to the pan. Add bay leaf and thyme. Salt and pepper everything to taste. Transfer the meat to the pan and simmer over low heat for 1-1.5 hours. Ready meat should be tender and soft. Dissolve potato starch in 50 ml of water and then add to the stew. Mix everything and simmer for a couple more minutes until thickened. Roll out the puff pastry to a thickness of at least 0.5 cm. Lubricate the baking dish with a small amount of vegetable oil and sprinkle with flour. And then cover with dough. Lay out the meat filling, and make a “lid” of dough on top. Bake for 15-20 minutes until dough is ready.

Recipe 8.

Ingredients: 0.5 kg of beef or minced beef, 1 white loaf, 500 ml of milk, 1 onion, 2 cloves of garlic, 2 eggs, 50 g of bacon or bacon, 1 tbsp. thyme greens, 1 tbsp. butter, salt and pepper to taste, vegetable oil for frying, 1 tbsp. chopped parsley and dill.

Remove the crust from the loaf, and then soak half the bread in milk. The second part of the loaf will be needed for breading. Squeeze out the soaked bread a little so that the milk does not drain. Rinse the beef under running water and pass through a meat grinder along with bread soaked in milk. Peel the onion and garlic from the husk, and then chop well. Rinse the parsley and dill greens well and chop finely. Cut the bacon into small pieces. Next, fry the bacon in butter for 10 minutes until cracklings form, which are then mixed with minced meat. Next, add eggs to the minced meat, salt and pepper to taste. Mix all ingredients well. Grate the remaining bread or chop with a blender. Form a patty from minced meat and roll in breadcrumbs. Fry the cutlets on both sides until golden brown.

Recipe 9.

Ingredients: 600 g beef fillet, 3 tbsp. beef fat, 500 ml bread kvass, 2 onions, 2 carrots, ½ turnip, 2 tbsp. tomato paste, 1 parsley root, 1 tbsp. flour, herbs to taste, salt and pepper to preference.

Wash the beef and cut into large pieces. Melt the fat in a pan, and then fry the beef on it. Then pour bread kvass into the meat and put tomato paste, mix everything. Peel potatoes and carrots and cut into small pieces. Peel also the turnips, onion and parsley root, then cut into small pieces. Fry each type of vegetable in beef fat separately. Next, put the fried vegetables in a bowl with meat in kvass and simmer over low heat until the meat becomes tender and soft. When serving, sprinkle the meat with vegetables with finely chopped herbs.

Recipe 10.

Ingredients: 1.5 kg boneless beef, 125 Dijon mustard, 150 g mushrooms, 500 g yeast-free dough, 150 g prosciutto, 3 egg yolks, salt, pepper and olive oil to taste.

Cut the beef into medium pieces and fry in olive oil. Next, transfer the meat to a separate bowl and coat it on all sides with Dijon mustard. Wash and chop the mushrooms, and then fry in a pan for 5 minutes. Then salt and pepper and fry for another 5 minutes. Put the prosciutto on cling film, and put the fried mushrooms and meat on top. Next, twist the ingredients into a roll and send to cool for 10 minutes. Soften the dough and then roll out. Lay the meatloaf on top. Next, wrap the roll and brush with beaten egg yolk. Send the roll to bake for 50 minutes at a temperature of 160 degrees.

In order for beef to turn out soft, culinary experts all over the world advise adding a little red wine or sour cream during frying or stewing. Also very tender meat is obtained if it is beaten off a little beforehand. Another secret to maintaining juiciness is to cook meat in breading or batter. The young housewife also needs to remember that during cooking, only boiling water can be added to beef and in no case cold water!

As you can see, the variety of beef dishes simply makes the culinary fantasy whirl from the uncertainty of choosing one or another recipe. To achieve a good result, it is important to properly cook beef meat so that it turns out soft and juicy. If you still cannot cook the beef so that it is tender, then it is better to take the meat of a young calf. From such meat, all dishes turn out tender and definitely excellent.

- the most popular meat in the world, from which chefs of any country can prepare hundreds of dishes. It is cooked with vegetables and mushrooms, fruits and soaked in milk and red wine, in marinades with spices and vinegar. Hot beef dishes are eaten with a side dish of vegetables, potatoes, rice, cold ones with sweet and sour or spicy sauces. Beef goes well with red grape wines and beer, cognac and vodka.

In addition, beef meat contains a complete, easily digestible protein with essential amino acids for the human body, a large amount of vitamins B6 and B12, vitamin PP, as well as zinc, magnesium, potassium, calcium, sodium, phosphorus, iron and many other elements.

Therefore, for a healthy diet, beef dishes are recommended to be consumed at least 2-3 times a week.

How to cook beef so that the meat retains its juiciness and softness?

To prepare a delicious beef dish, learn how to choose it:

1. The meat should not be dark, this indicates that it is old. The pieces of young beef should be a uniform red color, but not bright. The bright red color and red imprints on the white paper indicate that the beef has been tinted.
2. Old beef is also indicated by yellow fat, young beef has cream-colored fat.
3. Do not buy frozen meat, only chilled, otherwise there is a chance to buy stale, smelly. Yes, and doctors do not recommend eating frozen meat.

It is best to fry and stew the highest quality meat - tenderloin, shoulder blade, back of the shank, entrecote, fillet. For minced meat, a rump, a flank, a lower part of a buttock are suitable, and the most delicious broth will turn out from the brisket and neck.

Our recipes will help you easily and simply prepare delicious beef dishes, preserving all the juiciness, tenderness and softness of the meat. And properly cooked beef is not only a gastronomic pleasure, but also health!

Old Russian pickle with beef

• Servings - 6 pcs.

Ingredients

• Beef for broth - 1 kg
• Potatoes - 4 pcs.
• Carrot - 1 pc.
• Onion - 1 pc.
• Pickled cucumbers - 4 pcs.
• Cucumber pickle - 1 cup
• Pearl barley - 100 g
• Bay leaf - 2 pcs.
• Vegetable oil - for frying
• Salt, pepper - to taste.

Cooking
Wash the meat and boil with bay leaf to make at least 3 liters of broth. Strain the broth through cheesecloth, cut the meat into pieces. Throw away the bay leaf.

Pour barley into the broth and cook for 40 minutes. Cut the potatoes into cubes, put in the broth, salt and cook for 10 minutes.

Old Russian beef pickle.

Finely chop the onion, grate the carrot on a coarse grater. Fry the onion in vegetable oil for 5 minutes, then add the carrots and fry for another 5 minutes. Pour the mixture into the broth and cook for another 5 minutes.

Cucumbers cut into strips, put in broth, add brine and chopped meat. Mix everything well, check for salt, add pepper and cook for another 10 minutes.

Beef stew with vegetables

• Servings - 4 pcs.
• Cooking time - 1.5 hours.

Ingredients

• Beef - 500 g
• Potato - 300 g
• Zucchini - 2 pcs.
• Tomatoes - 3 pcs.
• Bulgarian pepper - 2 pcs.
• Onion - 1 pc.
• Mayonnaise - 3 tablespoons
• Sour cream - 3 tablespoons
• Salt, pepper - to taste
• Greens (parsley, dill, cilantro, rosemary) - to taste

Cooking
Wash the beef and cut into large pieces. Salt and pepper. Fry quickly over high heat to form a crust.

Potatoes and zucchini in large cubes. Onion and pepper in half rings. Mix all vegetables in a large bowl. Salt and pepper.

Beef stew.

In a deep baking sheet or refractory dish, fold in layers: vegetables-meat-vegetables. Mix mayonnaise with sour cream and pour vegetables on top. Sprinkle generously with finely chopped herbs.

Cover the bowl with a lid or foil. Place in a preheated 200° oven for 45-60 minutes.

Classic beef steak

• Servings - according to the number of eaters
• Cooking - 15 minutes.

Ingredients

• Steak (thickness 2.5 cm) - according to the number of eaters
• Salt, pepper - to taste
• Seasoning "Provencal herbs" - to taste
• Vegetable oil - for frying.

Cooking
The first secret of a delicious classic steak, like in American films, is to evenly fry a fairly large and thick piece of meat in a short time. Fresh (chilled) meat is best suited for this. If you are going to make a steak from frozen meat, then defrosting should take place naturally and slowly, in the refrigerator, and not in the air and in no case in the microwave!

The second secret is that the steak must be at room temperature before cooking, so take it out and let it stand for 20 minutes. Then pat it dry with paper towels.

If you don't have Herbes de Provence, make your own mix of basil, rosemary, thyme, sage, mint, thyme, oregano, and marjoram. Pour seasoning, salt and pepper into a bowl and mix.

Classic beef steak.

Dip the steak on all sides in the mixture, place and pat with your palm so that the seasonings “enter” the meat. Now grease it with vegetable oil - this will make it possible to fry it evenly.

Grease the frying pan with a thin layer of oil and heat well. Place the steaks on it so that they do not touch. Fry over high heat for 3-4 minutes, then turn to medium heat and 2-3 more minutes. And so on each side.

After frying, steaks should be allowed to "rest" to give them the most flavor and tenderness. To do this, cover them with foil and leave for 10 minutes.

Cut with sharply sharpened knives without jags - the meat should be cut perfectly evenly.

Country-style beef patties

• Servings - 4 pcs.
• Cooking time - 1 hour.

Ingredients

• Beef - 500 g
• Champignons (or any other mushrooms) - 500 g
• Onion - 2 pcs.
• Flour - 2 tablespoons
• Garlic - 3-4 cloves
• Salt, pepper - to taste
• Vegetable oil - for frying.

Cooking
Wash mushrooms, peel and boil in salted water. Pour the mushroom broth into a separate bowl, finely chop the mushrooms.

Make minced meat, add 1 finely chopped onion, salt, pepper, a little mushroom broth and mix well. Form meatballs: make balls of minced meat, then flatten them to make cakes. Roll the meatballs in flour and fry over high heat until crispy. Place in saucepan.

Finely chop the second onion and fry with already chopped mushrooms.

Country style meatballs.

Fry flour until golden brown, dilute with mushroom broth, add fried mushrooms with onions and let stew for 3-5 minutes.

Pour the mixture into the meatballs in a saucepan. Pass the garlic through a garlic press and sprinkle the meatballs with it. Let simmer for at least 40 minutes.

Serve with a side dish of mashed potatoes.

Beef stew

• Servings - 4 pcs.
• Cooking time - 1.5 hours.

Ingredients

• Beef (tenderloin) - 500 g
• Garlic - 5 cloves
• Lemon - 0.5 pcs.
• Salt - 1 teaspoon
• Sugar - 1 teaspoon
• Pepper - to taste.

Cooking
Wash the meat and pat dry with paper towels. Make slits and stuff with garlic cloves. Mix salt, sugar, pepper and rub the meat well with the mixture.

Cut the lemon into slices and cover the meat with them on all sides. Put it in a saucepan with a lid and put it in the refrigerator to marinate for 3-4 hours.

Beef stew.

After the set time, remove the meat, remove the lemon, and wrap the meat in 2 layers of foil. Put in a baking dish and place in a preheated oven at 200 ° for 1.5 hours.

The baked goods are ready! It is delicious to eat hot with any side dish, and cold, as an appetizer, or on sandwiches.

When there is an urgent need to cook something in a hurry, you can use this recipe. In this step-by-step recipe with a photo, we will tell you in detail how to quickly and tasty cook pasta with sausages and an egg in a pan. Such a versatile and easy-to-prepare dish can be quickly made for breakfast, or you can cook it for dinner.

Beef liver chops are a very healthy and tasty dish, besides, they are also easy to prepare. Everyone knows how many vitamins are in the liver, but how many dishes do you cook from it? Of course, the liver is very useful, but the same dishes quickly get bored, so we present a simple recipe that will help diversify your menu.

Azu in Tatar is a delicious dish of Tatar cuisine. Cooking it is not very difficult, but you should immediately warn that you need more time to cook than for any ordinary dish. If you explain in a nutshell what azu is in Tatar, then we can say that this is stew (most often beef or lamb) with potatoes and the addition of pickles. It is impossible to convey the taste of this dish, it is so expressive and incomparable that azu in Tatar can easily become your favorite dish and a calling card when meeting guests.

An accordion potato in the oven is a very simple and tasty dish that does not require culinary skills from you. All you have to do is read our recipe and follow the photo steps for this wonderful dish. An accordion potato in the oven can surprise any gourmet with its very appearance, you must admit that this dish looks very appetizing.

no matter how menacing this dish sounds, do not be afraid to cook it. In fact, preparing veal is not at all difficult, all you need to do is carefully read our recipe and cook with us! Believe me, you will get the most delicious veal with spicy prunes. This dish is so aromatic that your guests have no chance to resist it.

Stewed beef with potatoes in a saucepan is an excellent and hearty dish that you can eat in the evening, for dinner, and in the afternoon for lunch. Since beef meat is harsh, then stewing is just right for him. Having prepared this dish, you will understand that the beef is very tender and juicy. Due to stewing - prolonged heat exposure, the protein begins to break down and therefore the meat becomes tender. If you fry beef, then you are unlikely to achieve such an effect.

Meat with prunes, or rather meat stew with prunes, the dish is quite exquisite and unusual for us, but it is a pleasure to cook it. If it's delicious, it doesn't mean it's hard to cook, just have the necessary ingredients on hand and our recipe to help you prepare the most delicious stew.

Prunes are a dried plum that has many useful properties, which can hardly be listed, there are a lot of them. In addition to the benefits, this product has a very interesting and pleasant taste that goes well with meat.

Pasta with tomatoes and spicy smoked sausages is perfect for an evening dinner. The dish cooked according to our recipe turns out to be exquisite and very tasty, so you can serve it not only for an ordinary, but also for a romantic dinner!

The speed and ease of preparation make this dish even more valuable, just 35 minutes of the time spent and excellent pasta with tomatoes will delight you, and the addition of spicy smoked sausages will add brightness and piquancy to the taste. Read our recipe, cook with us and try new bright and rich tastes. Pasta with tomatoes prepared according to our recipe will become one of your favorite dishes!

Pasta with meat is another simple and tasty dish that is prepared quite quickly, but cooking is not complete without its little secrets, which we will reveal to you in this recipe. All the ingredients used to make pasta with meat can be found in any store and you do not have to spend a lot of time looking for products. Pasta with meat is a simple, practical and very tasty dish for every day.

Milanese meat is a simple but very tasty dish. This recipe will help you cook incredibly tender and fragrant meat, everyone will be very pleased, but you will get well-deserved praise. Milanese meat is prepared very quickly and you do not need special cooking skills to cook it. The dish has many cooking options, but today we will tell you how to cook Milanese meat using breadcrumbs and parmesan cheese.

This is a delicious, versatile and easy recipe! Beef meat is a dietary, lean meat. If the beef is cooked correctly, then the meat will turn out to be very tender and juicy, our step-by-step photo recipe will tell you how to cook beef meat deliciously. Meat baked in foil actually cooks in its own juice, which is why it turns out so tender and juicy.

If you need to quickly cook food, and you don’t know what dish, then stewed potatoes with stew will suit you just in time! Previously, when it was quite problematic to get stew, stewed potatoes with stew was considered a signature dish. Preparing this wonderful dish is very simple, but it also has its own secrets, which we will tell you about in our recipe!

Stewed potatoes with stew is a dish that sometimes you want to cook so much and feel everyone's favorite and almost forgotten taste again.

Beef stew with vegetables is a very tasty and nutritious dish. Beef has a high content of protein and healthy vitamins, which makes this dish very healthy! One of the most common ways of cooking beef meat is stewing. The process takes from 40 minutes to 2.5 hours, it all depends on what kind of meat. Beef stew with vegetables can be prepared in many ways, but today we will follow the shortest and easiest way to prepare this wonderful dish!

Grilled beef with onions is a great quick dish. Prepare dinner quickly and very tasty, using products that are almost always in every home and are generally available to consumers. It will take a little time to prepare, and the cooking process itself will seem very easy to you. Beef fried with onions goes well with mashed potatoes, rice, pasta and buckwheat! This is the simplest and at the same time complex dish, because it is very important to know how to cook fried meat and then

Meat stew. How to cook stew

Beef entrecote - this dish came to us from France. How much aristocracy lurks in the word "entrecote" alone, not to mention the sophistication of taste. Beef, in itself, is quite a dietary meat, but to cook this dish, we need to fry it, which means that people who are especially careful about their health should use beef entrecote with caution.

Beef dishes are incredibly diverse. In this section, we tried to collect the most proven recipes for cooking beef dishes, many of which have been familiar to us since childhood. Beef main dishes are especially popular, because they are prepared from veal meat or young bulls. As for practical issues, cooking dishes from beef takes a little longer than from the same pork. All this depends solely on the quality of the meat and its properties.

We all know simple and tasty beef dishes such as goulash or stew, many have tried them, but are afraid to cook them themselves. Step-by-step recipes for preparing complex or easy beef dishes will tell you in detail how to cook delicious beef dishes, how long to fry or stew it, and what is the best way to serve beef.

Beef main dishes go well with vegetables, you can cook mashed potatoes or rice as a side dish and serve it all with a glass of red wine. We hope that our recipes with photos will help you cook your favorite beef dish quickly and tasty. Carefully follow our recommendations and you will definitely succeed.

Second courses are usually served with meat. They are eagerly awaited - hot with gravy or sauces! It is safe to say that this is the basis of every meal. Recipes are selected very satisfying and appetizing. After all, a person whose body is full of energy is ready to work and can move mountains! Therefore, before serving, you should work hard, not miscalculate with the ingredients and the way they are processed. Everyone knows that baking and stewing retains more nutrients than just frying in a pan.

Beef stew with vegetables for the second

Recipe Ingredients:

• Beef meat - 600 g.
• Broth - 400 g.
• Potato - 700 g.
• Carrot - 2 pcs.
• Onion - 1 pc.
• Dark beer - 200 ml.
• Bulgarian pepper - 1 pc.
• Garlic - 2 s.
• Vegetable oil - 50 ml.
• Celery - 2 stalks.
• Tomato paste - 2 tbsp.

Cooking process:

• Saute chopped onion and garlic in vegetable oil in a cast iron skillet with high sides.
• Rinse the beef, cut into small pieces and add to the pan, bring to a ruddy state.
• Cut all the remaining vegetables and stew with meat, broth, beer under the lid for about 1 hour. You can not allow frying, with a lack of liquid, it is added in the right amount so that it overlaps the ingredients a little. Tomato paste is thrown in 20 minutes. to end.

Baked beef in foil for the second

Recipe Ingredients:

• Beef meat - 500 g.
• Honey - 1 tbsp.
• Olive oil - 2 tbsp.
• Mustard beans - 1 tsp
• Rosemary - 1 tsp
• Salt, ground black pepper - to taste.

Cooking process:

• Wash and marinate the meat. For the marinade, you will need ingredients mixed in a deep bowl: honey, mustard, salt, pepper, oil. Next, the beef is stored in the refrigerator and sauce all night.
• Wrap a piece in foil, heat the oven to 180 C and bake for 1 hour 20 minutes. Periodically check by piercing with a fork for blood.

Beef with eggplant for the second

Recipe Ingredients:

• Beef meat - 500 g.
• Eggplant - 400 g.
• Garlic - 2 s.
• Vegetable oil - 50 ml.
• Salt, ground black pepper - to taste.

Cooking process:

• The meat is washed, cleaned of veins, films. Cut into small pieces.
• Eggplants are also washed, the thick skin is removed so that the dish does not taste bitter. Heat a frying pan and fry the meat a little in vegetable oil. Add eggplant and bring them to softness. Do not allow drying, watering with broth or boiled water.
• At the end for 5-10 minutes. add chopped garlic, salt and spices.

Juicy beef in pots for the second

Recipe Ingredients:

• Beef meat - 900 g.
• Wheat flour - 1 tsp
• Mustard - 1 tsp
• Vegetable oil - 2 tbsp.
• Sour cream - 1 tbsp.
• Onion - 4 pcs.
• Salt, ground black pepper - to taste.

Cooking process:

• Pour 1 tsp into clean clay pots. vegetable oil. Finely chop the meat (3 by 3 cm) and add chopped onion. Preheat oven to 180C and bake for about 2 hours.
• Now they make the sauce: mustard is mixed with flour, sour cream and distributed in pots. Simmer in sauce for 30 minutes. Each pot is 1 serving. During cooking, cover clay containers with special lids or foil.

Beef meat baked with kiwi for the second

Recipe Ingredients:

• Beef meat - 2 kg.
• Kiwi - 400-500 g.
• Salt, ground black pepper - to taste.

Cooking process:

• Peel most of the kiwi, cut and crush or grind in a blender.
• Wash the meat, remove the film, dry with clean towels. Make deep incisions on the surface and insert a piece of fruit into each hole.
• Marinate the meat, smearing it with fruit puree, close it in the refrigerator for 12 hours.
• Wrap in foil and bake at 200 C for 2 hours until ready.

Beef meat in Russian cuisine is processed with vegetables, fruits, served with sauces and gravies. Western cuisine recommends wine, vinegar marinades. All variations are worthy of attention, recipes have their own flavor. A selection of second courses offers simple step-by-step instructions that even beginners who have just begun to master the gastronomic assortment can handle. The cook stocking up on fresh produce is already halfway done! And it is not necessary to invent the wheel every day, you can reheat the same dish, preparing it for several days.

Marinades for beef

To make the meat soft and juicy, and also acquire a delicate or bright aroma, it is marinated. This is done in plastic or enameled containers so that the pieces do not touch the exposed metal, and their taste does not deteriorate. Marinade the beef while cooking. Sometimes a sauce is made from it: flour and starch are added, put on low heat.

For barbecue

Components:

• 3 art. spoons of wine vinegar;
• 2 onions;
• 1 teaspoon of coriander seeds;
• 2 teaspoons of salt;
• 1 teaspoon ground black pepper

Finely chop the onion, add pepper, salt, vinegar, coriander. The chopped meat is mixed with the marinade with your hands and slightly compacted. The vessel is closed with a lid and left for a day in a cool place for 1 day.

For baking in the oven

Ingredients:

• lemon;
• 2 onions;
• 4 cloves of garlic;
• half a glass of water;
• 1 teaspoon of salt;
• 1 teaspoon ground pepper

Lemon juice is mixed with cold water, finely chopped onion, garlic, salt and pepper are added to it. The meat is cut into pieces, poured with cool marinade and left for 3 hours.

For steak

Components:

• 6 cloves of garlic;
• 1 onion;
• 3 art. spoons of 9% vinegar;
• half a glass of olive oil;
• half a glass of soy sauce;
• 2 tbsp. spoons of mustard;
• teaspoon of salt;
• teaspoon of pepper;
• rosemary

All ingredients are ground in a blender until smooth. Drizzle beef steaks with marinade and refrigerate for at least 3 hours.

For frying

Ingredients:

• glass of water;
• 2 onions;
• lemon;
• 2 tbsp. spoons of sugar;
• 2 tbsp. spoons of salt;
• ½ teaspoon curry;
• 1 teaspoon meat seasoning

Finely chop the onion, knead it with your hands and mix with chopped beef, sprinkle with seasoning. Water is mixed with lemon juice, sugar and salt, poured into a bowl with meat. Mix everything well and marinate in the refrigerator for at least 4 hours.

How long to roast beef?

The meat is fried in pieces, in the form of steaks or chops. To do this, use a frying pan, grill, oven. Each dish has its own degree of readiness.

A steak is a piece of beef flesh 2-4 cm thick, cooked in a special frying pan with a wavy surface. It is fried from 30 seconds to 5 minutes on both sides, knowing the basic methods of frying steaks.

To check if the steak is ready, you need to press on it.

An easier way to fry beef is in 3-4 cm cubes. Cook them in a preheated pan for 25-30 minutes.

The chop is kept on fire until a crust appears, after which it is turned over and fried for 2 minutes on each side.

Classic beef stew with onions

For cooking, you need a frying pan with a thick bottom, cast iron is best. In it, the meat does not dry out and does not burn.

The calorie content of this dish is 275 kcal. The ingredients below can make 3 servings.

Components:

• 500 g of beef;
• 2 onions;
• vegetable oil;
• 1 teaspoon of sugar;
• a pinch of black ground pepper;
• 100 ml. drinking water;
• 1 teaspoon salt

How to cook:

Wash the beef, dry it with paper towels and cut into medium portions. Season them with salt and pepper and stir. Peel the onion, rinse it and chop it into half rings. Heat the oil in a frying pan, put the meat in it. Fry it for 10 minutes over high heat, stirring occasionally.

Put the onion to the browned pieces, mix everything. Saute the ingredients until the onion is soft and translucent. Pour hot water into the pan, reduce the heat, cover the pot with a lid and simmer the meat for an hour.

Beef with vegetables in a pan

Delicious and quick recipe. For this dish, it is better to use beef neck, then the meat will be soft. It can be served with different side dishes and on its own.


Components:

• 350 g beef;
• 1 onion;
• 1 bell pepper;
• carrots - 1 pc. or half;
• 2 fresh tomatoes;
• 1 clove of garlic;
• salt, seasonings for meat,
• freshly ground black pepper;
• 3 art. tablespoons of vegetable oil;
• 50 ml. water;
• greenery

Cut the beef into thin slices and beat lightly with a hammer. Fry it, stirring over moderate heat until golden brown. Add chopped onion or feathers to the meat.

Cut the carrots into thin slices and place in the pan. Fry it over low heat and stir for 5-7 minutes. Add a straw of bell pepper.

Salt the food, pour 50 ml. water and simmer the meat with vegetables under the lid for 7 minutes. Add slices of fresh tomatoes and finely chopped garlic, mix. Simmer the dish for 4-5 minutes so that the shape of the tomato slices is preserved.

Sprinkle the dish with finely chopped herbs and serve.

Beef in sour cream in a pan

Meat cooked according to this recipe is not greasy at all.

Components:

• 600 g of beef;
• 100 g of sour cream;
• 1 onion;
• salt;
• spices for meat;
• sunflower oil

Finely chop the meat. Heat the oil in a frying pan, fry the beef on it on both sides, stirring occasionally. Cook covered over low heat. Add the onion, cut into half rings, fry it until golden brown.

Mix 100 ml. sour cream and 200 ml. boiled water. Pour this mixture over the pieces of beef, salt, pepper and other spices to your taste. Simmer over low heat for about 20 minutes.

Then you can remove the treat from the fire and serve it to the table.

Grilled Beef in Coconut Sauce

Beef in coconut sauce

The meat in such an unusual shell turns out to be spicy. To prepare the dish, you will need coconut milk, which can be purchased at the store or squeeze the nut pulp yourself.

Components:

• 500 g beef fillet;
• 1 glass of coconut milk;
• 2 onions;
• 3 cloves of garlic;
• fresh hot pepper;
• a piece of ginger;
• 1 st. a spoonful of vegetable oil;
• 2 sprigs of fresh lemon balm;
• ½ st. spoons of brown sugar

Finely chop the onion. Peel the ginger, cut it into large pieces. Remove seeds from hot peppers. Put everything in a blender, including garlic and lemon balm. Pour in the coconut milk and make a smooth paste. Then pour it into a deep frying pan with oil and cook for 3 minutes.

Cut the meat into small cubes, put it in the pan, pour in the remaining milk and simmer until the meat is tender and the sauce thickens.

Season the dish with sugar and salt.

Beef in creamy raspberry sauce

Beef in raspberry sauce

It turns out that not only any side dishes, but also berries are suitable for meat. In this case, beef can be stewed, fried and smoked.

Required products:

• 800 g of meat;
• a handful of fresh or frozen raspberries;
• 1.5-2 tablespoons of lingonberry jam;
• 200 ml. cream;
• 60 g butter;
• ½ cup red wine;
• ½ cup broth;
• salt;
• coarse black pepper

Jam can be store-bought, as long as it does not contain preservatives. Cowberry can be replaced with cranberry.

If the meat is frozen, let it thaw gradually to retain the juices inside. Then cut it into small slices and sprinkle with pepper.

Heat the oil in a deep frying pan and put the beef pieces in it. They should be well cooked, but not burnt. Then salt to taste.

Lightly stir the meat slices. Add jam and red wine to them, simmer for 6 minutes without closing the lid. At this time, rinse the berries with cold water and dry them, you can on a paper towel.

Add the broth and cream to the meat, stir and wait until the liquid has evaporated. If there is not enough salt, salt the beef again.

Place the berries in a bowl, mix all the ingredients and cook for 10-12 minutes.

Remove the dish from the stove and bring it to the table.

How to juicy roast beef steak

Components:

• selected beef in the form of a steak, 2 pcs.;
• sunflower oil for frying;
• salt;
• pepper;
• french herbs

How to cook:

The steak does not need to be washed. Wipe it dry with a paper towel. Sprinkle the meat with pepper and salt, as well as spices. Rub them into the steak with your hands. Brush the beef with sunflower oil on both sides. Pour some oil into a cast iron skillet and heat it up.

Place the steak in a bowl and cook for 1 minute on each side. Turn it over several times until done. To do this, it is advisable to use culinary tongs, and not a fork, so that the juice does not flow out.

Beef is a finicky but versatile meat that goes great with savory, spicy and even sweet ingredients. I hope these recipes will help you prepare delicious and juicy dishes.
Also learn how to cook beef in a pot in Russian
Bon appetit!

Subscribe to our channel in Yandex.Zen!