Marinated beef in a pan. Grilled steak from tenderloin

There are many ways to roast beef. But in order to make this dish really tasty and nutritious, you should learn more about the features of this type of meat and familiarize yourself with proven recipes for its preparation from the treasury of world cuisine. How to properly fry beef and will be discussed further.

How to properly fry beef

Before frying beef, you should correctly select and prepare a piece of meat for frying. Best of all, young beef or veal is suitable for cooking in a pan. The selected piece of meat must be thoroughly cleaned of films and tendons and, if necessary, cut off excess fat.

In order to deliciously fry beef in a pan, you can use the following simple recipes. The following products will be required:

• beef meat - 200 g per serving;
• vegetable oil(sunflower or olive);
• salt pepper;
• mixture fragrant herbs and peppers for fried meat(taste);
• onion (optional)

Recipe 1: how to fry beef in a pan

1. The cooked piece of meat should be cut into pieces measuring 10-12 mm across the grain.
2. Sliced ​​pieces of beef lightly beat off with a hammer.
3. Sprinkle the minced meat with salt and spices to taste.
4. Fry on both sides in a frying pan heated with oil until a brownish crust forms (the degree of frying can be different: strong, medium, half-done or with blood).
5. Cut the onion into half rings, fry it separately from the cooked meat or with it.

Recipe 2: how to fry soft beef

1. The cooked piece of meat should be cut into thick slices (20-25 cm) across the fibers.
2. Lightly beat off the cut pieces.
3. Salt, pepper, sprinkle with other spices as desired.
4. Fry portioned pieces on both sides until a crust forms.
5. To fry soft beef, you need to add a little water to the pan with meat. The fried pieces should be sprinkled with water and, right in the pan, put in the oven (with a temperature of 200 - 220 degrees).
6. Keep in the oven for another half an hour, pouring over the allocated juice.

How to fry beef steak

A classic steak is a 3 cm thick piece of beef fried on both sides. For a steak, beef pulp is taken from the intercostal part, it is best to take fresh meat, then the steak turns out to be tender and fragrant. Before frying a beef steak, you need to determine the degree of its readiness: with a weak degree, the meat has an inside temperature of 45 to 50 ° C, with an average one, this temperature ranges from 55 to 60 ° C, and for a heavily fried steak - 65 -70°C. This temperature is checked with a culinary thermometer, but if it is not there, then the degree of roasting is determined by the color of the steak by an experimental method. Most often prepared medium steak roasted, which should have an even brown color, and when pierced, ooze pinkish juice.

How to fry beef in butter

This recipe includes:

• 800 gr. - 1 kg of beef;
• 50 gr. butter;
• salt and ground black pepper (to taste).

1. Rinse and pat dry beef paper towel.
2. cut into several portioned pieces 3 cm thick, pepper.
3. Melt butter in a frying pan.
4. Place the steaks in the pan and fry them alternately on each side (4 minutes per side for readiness) medium degree) .
5. Salt the steaks before serving.

The following tips are intended to help beginner cooks prepare roast beef dishes. In addition, recipes and tips for proper frying meat can be found here: How to fry meat.

1. Beef meat for frying should be cut across the fibers, for uniform penetration of heat into the thickness of the meat during cooking.
2. When frying beef on coals, it should be noted that their temperature is higher than in a pan, so the meat must first be fried on both sides to form a crust (so that the juice does not flow out), and only then continue further frying.
3. The oil in a heated pan should not smoke when frying the meat - this will make the meat tough. The temperature of the heated pan should be such that hissing is heard when meat is placed on it.
4. After removing the beef steaks from the heat, they should be allowed to soak for 7-10 minutes. This will allow the juice that has risen during frying to be distributed throughout the piece, and will make the taste of the steak more tender.

Of course, that's not all known ways how to deliciously fry beef, but only the most famous and affordable of them. However, having mastered them, you will learn how to do a lot intuitively, and perhaps invent your own recipes.

elhow.ru

Soft roast beef

Today I will talk about an amazing method of frying beef, which was seen somewhere on the World Wide Web and safely noted.

Origin story this recipe is unknown, but there is an opinion that it was invented by the cook of one of the noble families, whose financial situation was shaken during the years of the revolution. They could not afford expensive meat, and therefore, even at receptions, they served relatively inexpensive beef, but cooked by this method. The guests swallowed their fingers, praised the owners and did not even suspect that the meat was far from the highest category.

The most amazing thing is that the recipe is extremely simple. The only thing you need to stock up on is time, since it will take about 2.5 hours.

The grocery set is simple:

We cut the meat into pieces of 1.5-2 cm thick, salt and sprinkle with spices:

After that, you can leave it to marinate for an hour and a half, or you can cook it right away.

Take a deep frying pan or saucepan. The main thing is that you have for this vessel tight lid. It is very important.

At the bottom we put pieces of butter:

We put meat on top of them:

Now pour some cold water. For this amount of meat, we added about eight to ten millimeters:

Turn on the fire, bring the water to a boil:

And now we reduce the fire to the very minimum, cover it very tightly with a lid and leave the whole household alone for 2.5 hours. The main thing is not to open the lid in any case.

During this time, the meat will be stewed, the water will go away, and then our beef will begin to fry slowly. And in the final it will be something incredibly soft, with a golden crust and very tasty:

blog-food.ru

Beef fried in a pan: recipe with photo. Fried potatoes with beef

Beef turns out to be incredibly tasty if it is baked in the oven or stewed - this is a well-known fact. However, there are situations when waiting for a dish for many hours is not very convenient. In this case, fried beef in a pan, the recipe of which can be supplemented at your discretion, becomes a real lifesaver.

The most important advantage of beef processed in this way is that it turns out tasty, slightly undercooked (with blood) and well browned (with crust). The cooking method depends on your preference. Before frying, the meat does not need to be soaked or marinated for a long time - 30-40 minutes is enough. That is, it will take literally an hour to create fragrant fried beef. You just need to constantly try the dish in order to navigate the degree of its readiness.

Meat selection and preparation

When choosing beef for frying, you must follow two selection criteria:

• freshness (the younger the meat, the less time it will take to prepare and cook it);
• juiciness (the fact is that when frying, the meat fibers lose moisture, so pieces of tenderloin - it would seem, the best part of the carcass - are completely unsuitable).

It is best to buy a spatula or a thin edge for cooking in a pan - then the dish will turn out to be very juicy and tender.

But even if it was not possible to acquire young beef, it is easy to fix it with pre-training. And here you can go two ways:

• soak the meat in milk (2 liters per 1 kg of beef);
• marinate.

As regards the latter, there are some of the most good ways marinating beef.

Ingredients:

• 1 st. l. salt;
• 1 st. l. white sugar;
• ground black pepper (to taste).

Cooking:

1. In a bowl, mix dry ingredients.
2. We wash the meat, cut along the fibers into large pieces ( small pieces get dry).
3. Sprinkle the beef with a dry mixture, leave to soak for 20-25 minutes. The meat is ready for frying.

For this marinating option, it is enough to coat the pieces of meat with mustard and let stand for 15 minutes.

This is the so-called Chinese marinade for beef.

Ingredients:

• 2 tbsp. l. rice vinegar;
• 4 tbsp. l. soy sauce;
• 1.5 st. l. grated fresh ginger;
• 1 st. l. liquid honey;
• 1 tsp turmeric and dry chili.

Cooking:

1. Mix vinegar, honey, ginger, sauce and seasonings.
2. Rub the marinade into the pieces of meat, put them in a bowl and let stand for 30 minutes.

Quick fried beef in a pan: recipe with photo

Ingredients:

• 1 kg of shoulder blade;
• 30 ml of olive oil;
• 2 large onions;
• greens (to your taste).

Cooking:

Simmer over low heat for 5-10 minutes.

Turn off when the meat has reached the desired condition. Serve the dish hot, sprinkled with finely chopped herbs.

Fried potatoes with meat - tasty, satisfying, fast!

The combination of meat and potatoes is considered a classic of the genre. And you can add variety to this tandem if you cook not the main dish and side dish, but fry everything together.

Ingredients:

• 1 kg of fresh beef;
• 6-7 potatoes;
• 2 onions;
• 30 ml of olive oil;
• salt (to taste);
• spices, a mixture of hops-suneli (to your taste).

Cooking:

1. Fry the prepared meat for 10 minutes in olive oil in a hot skillet (medium heat).
2. Add water so that the meat is completely covered, and simmer until it boils away.
3. We fall asleep spices and salt.
4. Cut the onion into rings, potatoes - into semicircles.
5. Add potatoes to the meat, fry until half cooked.
6. We fall asleep onion and turn it off after 5 minutes. Serve hot.

Fragrant and spicy second course

Garlic and dill will help to give the dish even more amazing aroma and taste.

Ingredients:

• 800 g of a shoulder blade;
• 1.5 liters of low-fat milk;
• 3 onions;
• 6 cloves of garlic;
• 6 potatoes;
• 50 ml of olive oil;
• 1 bunch of dill;
• salt, pepper, spices (to your taste).

Cooking:

1. Rinse the piece of beef under running water. cold water and soak in milk for 40 minutes.
2. Cut the meat into large squares.
3. Pour oil into a frying pan with high sides and fry the meat until crusty.
4. Simmer beef with water for about 30 minutes.
5. Shred the onion in half rings, potatoes - thin slices and chop the garlic with a garlic chop.
6. We fall asleep to the meat potatoes.
7. After the vegetable softens, add the onion and garlic.
8. Salt and fall asleep pepper, spices.
9. The finished dish is generously decorated with finely chopped dill.

You can add 2-3 to this recipe if you like. large tomatoes.

If you want to cook healthy, tasty, and most importantly, fast food, beef fried in a pan will help you out. You can choose a specific recipe in accordance with your own gastronomic preferences, it is permissible to dream up. It is only important not to be lazy and prepare the beef before frying. Then the aroma and aftertaste hearty meal definitely won't disappoint.

ladyspecial.ru

Beef in a pan

Today we will tell you how to cook tasty and properly juicy beef in a frying pan. Following our advice, you will get juicy and aromatic meat that is perfect for any side dish.

How to fry a beef steak in a pan?

We wash the beef, wipe it dry with a paper towel and cut the meat into thin portioned slices across the fibers. Put a piece of butter in a frying pan and melt it. Mix salt and pepper and rub the steaks well on both sides. We spread the beef in a pan and fry first for 5 minutes, and then carefully turn over with a spatula and brown until cooked on the other side.

Pan fried beef recipe

So, pour water into a small saucepan, put the dishes on the stove and heat over medium heat. At the same time, take a frying pan, pour vegetable oil into it and heat it up. We process a piece of beef, wash it, cut off all the fat and chop it into strips. Cut the pulp into pieces and throw into boiling water. After 20 seconds, using a slotted spoon, carefully remove the meat and put it in a frying pan with oil. Fry for about 15 minutes, stirring occasionally, over high heat, covered with a lid. Without wasting time, we clean the onions, chop them into thin half rings and throw them into the half-cooked meat. Add the previously prepared bacon, add salt to taste, cover with a lid on top and cook the dish for another 5 minutes.

Beef chops in a pan

• beef - 500 g;
• mustard - 2 teaspoons;
• semolina - 100 g;
• vegetable oil - 100 ml;
• egg - 2 pcs.;
• spices.

For the preparation of delicious beef chops, it is best to choose lighter and younger meat. So, the pulp is thoroughly washed, wiped dry with a towel and cut into thin slices. Then dip each slice in semolina, cover with a film on top and beat off. In a small bowl, beat the eggs with a mixer, and then add the spices and spicy mustard. Dip each piece of meat again in semolina, and then in egg batter and fry in vegetable oil in a well-heated pan until golden brown golden color. Serve ready-made chops with vegetables and fresh herbs.

Marinades for beef

To make the meat soft and juicy, and also acquire a thin 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 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. beef steaks pour marinade over 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 into the pan hot water, do less fire, cover the dish 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 independently.


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 fresh tomatoes and finely chopped garlic, stir. Simmer the dish for 4-5 minutes to form tomato slices 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 large pieces. Remove seeds from hot pepper. 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. Treat the beef on both sides sunflower oil. On cast iron skillet add some oil and heat it up too.

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. Hope, listed recipes help you cook delicious and juicy meals.
Also learn how to cook beef in a pot in Russian
Bon appetit!

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There are many ways to roast beef. But in order to make this dish really tasty and nutritious, you should learn more about the features of this type of meat and familiarize yourself with proven recipes for its preparation from the treasury of world cuisine. How to properly fry beef and will be discussed further.

How to properly fry beef

Before frying beef, you should correctly select and prepare a piece of meat for frying. Best of all, young beef or veal is suitable for cooking in a pan. The selected piece of meat must be thoroughly cleaned of films and tendons and, if necessary, cut off excess fat.

In order to deliciously fry beef in a pan, you can use the simple recipes below. The following products will be required:

• beef meat - 200 g per serving;
• vegetable oil (sunflower or olive);
• salt pepper;
• a mixture of aromatic herbs and peppers for fried meat (to taste);
• onion (optional)

Recipe 1: how to fry beef in a pan

1. The cooked piece of meat should be cut into pieces measuring 10-12 mm across the grain.
2. Sliced ​​pieces of beef lightly beat off with a hammer.
3. Sprinkle the minced meat with salt and spices to taste.
4. Fry on both sides in a frying pan heated with oil until a brownish crust forms (the degree of frying can be different: strong, medium, half-done or with blood).
5. Cut the onion into half rings, fry it separately from the cooked meat or with it.

Recipe 2: how to fry soft beef

1. The cooked piece of meat should be cut into thick slices (20-25 cm) across the fibers.
2. Lightly beat off the cut pieces.
3. Salt, pepper, sprinkle with other spices as desired.
4. Fry portioned pieces on both sides until a crust forms.
5. To fry soft beef, you need to add a little water to the pan with meat. The fried pieces should be sprinkled with water and, right in the pan, put in the oven (with a temperature of 200 - 220 degrees).
6. Keep in the oven for another half an hour, pouring over the allocated juice.

How to fry beef steak

A classic steak is a 3 cm thick piece of beef fried on both sides. For a steak, beef pulp is taken from the intercostal part, it is best to take fresh meat, then the steak turns out to be tender and fragrant. Before frying a beef steak, you need to determine the degree of its readiness: with a weak degree, the meat has an inside temperature of 45 to 50 ° C, with an average one, this temperature ranges from 55 to 60 ° C, and for a heavily fried steak - 65 -70°C. This temperature is checked with a culinary thermometer, but if it is not there, then the degree of roasting is determined by the color of the steak by an experimental method. Most often cooked steak medium rare, which should have an even brown color, and ooze pinkish juice when pierced.

How to fry beef in butter

This recipe includes:

• 800 gr. - 1 kg of beef;
• 50 gr. butter;
• salt and ground black pepper (to taste).

Cooking method:

1. Rinse the beef and pat dry with paper towels.
2. Cut into several portioned pieces 3 cm thick, pepper.
3. Melt the butter in a frying pan.
4. Put the steaks in the pan and fry them alternately on each side (4 minutes per side for medium readiness).
5. Salt the steaks before serving.

1. Beef meat for frying should be cut across the fibers, for uniform penetration of heat into the thickness of the meat during cooking.
2. When frying beef on coals, it should be noted that their temperature is higher than in a pan, so the meat must first be fried on both sides to form a crust (so that the juice does not flow out), and only then continue further frying.
3. The oil in a heated pan should not smoke when frying the meat - this will make the meat tough. The temperature of the heated pan should be such that hissing is heard when meat is placed on it.
4. After removing the beef steaks from the heat, they should be allowed to soak for 7-10 minutes. This will allow the juice that has risen during frying to be distributed throughout the piece, and will make the taste of the steak more tender.

Of course, these are not all the well-known ways of how to deliciously fry beef, but only the most famous and affordable of them. However, having mastered them, you will learn how to do a lot intuitively, and perhaps invent your own recipes.

soft and tender beef- this dish deserves admiration and praise, but not everyone manages to cook it successfully. There are many reasons why beef is tough and not juicy. In this article, we will look at the most common mistakes. We will also present several ways to tenderize beef and cook perfect dishes.

The right choice of meat

Best buy beef butcher shops, in the market or in large supermarkets, where, as a rule, they offer proven and high-quality products. It is good if there is an opportunity to touch the meat, smell it, check the freshness. Unfortunately, not all stores provide such an opportunity, more often meat is sold in vacuum packaging. The principles for choosing beef are as follows:

• It is best to give preference to a fresh rather than a frozen piece of meat. Most often in the markets they sell fresh local product, frozen meat may be foreign-made.
• When buying beef in supermarkets, don’t pay attention to discounts, they won’t sell it just like that cheaply. This means that this product is of poor quality or the shelf life is coming to an end.
• Before you put the meat in the basket, you need to carefully look at it, pay attention to the color and smell.
• To make the dish soft, you should avoid parts of the meat that are full of tendons. by the most tender meat is always a clipping.
• An important role is played by the color of the meat, it can range from light red to burgundy. A yellowish or even brown color will indicate that the meat is spoiled.
• The younger the slaughtered animal, the softer the meat in cooking. Young beef will be soft and juicy, however, less rich.
• Fresh meat should smell like blood. All other smells can be considered foreign, it is possible that the piece was treated with a chemical composition.
• pay attention to appearance. There should be no weathered areas on the piece, a uniform color is welcome.
• Do not be afraid to buy meat with fat, it should be dry, but not slippery.

If you do not plan to cook the purchased piece of beef within 5 hours, it is better to freeze it. Defrost it in the refrigerator - this does not allow you to lose its nutrients.

How to make beef soft and juicy when stewing

The parts of the cow that require long-term processing are best suited for stewing - neck, rump, thigh, shoulder blade and brisket. The extinguishing process includes the following steps:

1. Roasting meat over high heat a small amount fat. The main thing is not to overcook the beef, otherwise it will turn out dry, this mistake is very common. The pieces should be slightly browned, they need to be constantly stirred, fried without a lid.
2. According to the recipe, onions and vegetables are put to the meat. Luke should be taken away leading role It's what makes the meat tender. Why is it customary to put a lot of onions in barbecue? The answer to this question is obvious, the onion makes it juicy and soft.
3. Broth or water is added to the fried meat, and then stewed under a lid over low heat. Even the most tough meat will become soft if you do not lose sight of these very important points. The cooking time for stewing depends on the meat, usually it takes no more than an hour.

Try to cook stewed beef By classic recipe . Having mastered this technique, you will always get delicious meat.

Required products:

• beef (shoulder or thigh) - 1.3 kg;
• onions - 400-450 g;
• carrot;
• 2-3 tbsp. l. tomato paste;
• 1.5 cups of broth;
• frying oil, fat.
• salt, spices, Bay leaf, paprika, garlic.

Cooking:

1. Heat the oil in a cauldron or saucepan with a thick bottom. Sliced ​​meat lightly fry.
2. Add not finely chopped vegetables, bring them to a slight ruddy.
3. Mix the broth with tomato paste, pour the contents into the cauldron.
4. Bring to a boil, reduce heat. Put bay leaf, simmer for 15-20 minutes.
5. Next, remove the foam formed on top of the meat, add salt and spices to taste.
6. 5-7 minutes before readiness to enhance the taste, add a little garlic.
7. Cover with a lid, turn off the fire. Let the meat rest.

Tough beef, how to make it soft when cooking

The success of cooking tender beef depends on the right marinade. If you soak it in advance in the marinade, it will definitely be soft. Even the toughest old beef), you can cook, so you will lick your fingers. Key to the perfect dish- cooking meat, in the process of cooking, it will definitely soften. The main thing is to follow the sequence and not rush, it can take some time.

If chicken soup is cooked quickly, beef broth loves time and slow languor. Cooks prefer two ways of laying meat in the broth. Some are placed in cold water, others in boiling water. There are plenty of disputes about this, below is a recipe for laying meat in boiling water. If you decide to cook differently, the taste of the meat will not be affected.

Required products:

• hard beef (peritoneum, brisket, meat on the bone) - 1.5 kg;
• large onion;
• 1 carrot;
• bay leaf, spices, salt, water.

Cooking:

1. Meat can be cooked whole piece or cut. Before cooking, it must be washed, cut off the veins.
2. Boil 3-3.5 liters of water. Place the piece in a saucepan, cover with a lid and bring to a boil. Until the water boils, the meat must be monitored, otherwise the broth will not be transparent.
3. As soon as the boiling process is noticeable, the fire is reduced to a minimum, covered with a lid and boiled for about an hour.
4. Then they remove the foam, wipe the side walls of the pan and continue to cook over low heat.
5. Put salt, spices, whole onion and peeled carrots. After 25 minutes or even earlier, the meat will be ready.
6. The meat according to this method will smell great and melt in your mouth, you can make soup or borscht from the broth.

Cooking delicious goulash

Required products:

• 0.5 kg - beef tenderloin;
• 2 onions;
• red bell pepper;
• hot pepper, spices;
• 1-2 tablespoons of tomato paste;
• water - about 0.5 liters;
• a spoonful of flour;
• frying oil.

Cooking:

How to make meat soft and juicy when frying

A reliable way to soften beef when frying is vinegar, it weakens muscle tissue. It is better to choose white or vinegar, they will not affect the color of the meat. Balsamic vinegar works well too. When pickling beef, it is better to give up salt, then the meat does not give valuable juice. After two hours of marinating, the beef is ready for frying. Salt it directly on a frying pan or grill.

Required products:

• beef - 900 g;
• onion - 900 g;
• olive oil;
• vinegar 2-2.5 tablespoons;
• 2 tablespoons of flour;
• spices with salt.

Cooking:

1. Preparation of beef for frying begins the day before. It is good if she lies in the marinade for several hours. The beef is cut into cubes or strips.
2. Then place the minced beef in a bowl, add chopped onion, pepper, add olive oil, vinegar. Put in the refrigerator to brew.
3. After that, throw the beef into flour and quickly fry in a cauldron with oil.
4. When the liquid evaporates, reduce the heat slightly, cover the cauldron with a lid. The meat should be fried and languishing at the same time. Readiness is checked with a knife and fork.
5. If, for some reason, the meat is tough, don't despair. Place it on a foil-lined sheet, wrap, and bake in the oven for 15 minutes.

Soft beef skewers

Required products:

• beef tenderloin ( sirloin, neck) - 2.6 kg;
• onions - at least 2 kg;
• bunch of parsley;
• spices for barbecue with salt;
• coriander, Provence herbs;
• vegetable oil;
• 0.5 lemon;
• 1 kiwi.

Cooking:

1. Peel the beef from the hymen, wash, dry with napkins and cut into pieces.
2. We cut the onion into half rings, mix it with meat, without sparing we press our hands.
3. Add chopped parsley, spices, oil to the meat, squeeze the lemon juice, mix well.
4. Salt the kebab 15 minutes before frying. Regarding kiwi, it also exists important point, it is added 1.5 hours before frying the barbecue, otherwise the meat will not be tasty. Kiwi is peeled and finely chopped, rubbed with meat and sent to a cool place.
5. To get delicious barbecue behind short term, put it under oppression, then it will marinate faster.

Delicate beef stroganoff meat

Required products:

• 500 g fillet, beef tenderloin;
• 2 large onions;
• 1 pepper;
• 250 ml (or more) broth;
• 2 spoons of tomato paste;
• 2 tablespoons of flour;
• 2 teaspoons of paprika and hot pepper;
• salt, pepper, oil, seasoning for meat;
• 1 carrot.

Cooking:

1. The meat is cut into strips, breaded in flour, pepper and paprika.
2. Fried in oil, well browned. Add onion rings, carrot slices and sweet peppers.
3. Fry everything together, add the broth with tomato paste. Mix everything well, season with seasoning, cover and let the meat sweat for half an hour.

How to make beef soft and juicy when roasting

Required products:

• beef steak - 1.5 kg;
• seasoning for meat -1 package;
• dry wine- 40 ml;
• French mustard - 45 g;
• 3 cloves of garlic;
• sprigs of rosemary;
• olive oil - 15 ml.

Cooking:

1. Prepare the marinade. mix french mustard, grated garlic, wine, spices and olive oil. Rub the meat well with this sauce.
2. Wrap the piece of meat in foil with rosemary sprigs, the remaining sauce will come in handy.
3. Bake for about half an hour at a medium oven power. Then you should remove the foil, pour the sauce on top and bring the meat in the oven until golden brown.
4. Before serving, cut the meat into slices. The priority is chilled meat, suitable for slicing and snacks.

Beef is a very tasty meat, but it is rather capricious in cooking. Cooking her different ways. Most a budget option is a stew, boiled- This diet food, but if you decide to fry beef, then you have chosen the most, perhaps, “delicious” way of cooking.

Roast beef: pros and cons

Grilled beef is golden brown on top and juicy pulp inside. appetizing dish popular with connoisseurs tasty food. Why do gourmets, and not only, prefer fried beef meat?

1. getting ready roast beef faster. As a result, it does not lose useful qualities. Boiled and stewed beef meat for cooking requires a significant investment of time.
2. In the process of cooking, such “delicious” smells are carried around that even those who were not hungry a minute ago will whet their appetites.
3. This meat dish does not cause heaviness in the stomach and is well absorbed.
4. Fried meat can act not only an independent dish, but also as an intermediate version of the cooking process.
5. In this way, you can cook variety of dishes both everyday and festive.
6. You can fry any part of the beef. But fresh and young meat still tastes better, and it cooks faster.

But the benefits of this method of preparation, doctors question.

Firstly, according to almost all recipes, meat is fried on in large numbers oil, which increases its fat content and calorie content. This means that when it regular use extra pounds can easily appear.

Secondly, frying occurs at very high temperature, which leads to the formation of various harmful substances, including carcinogens. Such a delicious crispy fried crust is especially “rich” in them.

There is another serious problem that those who decide to roast beef have to overcome. You need to "catch" the moment when the meat is ready. That is, you can not overcook it - the taste will be worse.

How to choose meat and other ingredients

The first thing to do is prepare everything you need.

For frying, you need vegetable oil and salt. Very often, housewives also add black pepper (peas), bay leaf, two or three cloves of garlic and a little mayonnaise, various spices to your liking. In order for the meat to be softer, it is pre-beaten. Therefore, the tool that beats the meat should also be at hand.

Meat requirements:

• should not have a dark color;
• not winded edges;
• absence of yellowed fatty layers.

If there are such signs on a piece of meat, then, unequivocally, this is the meat of an old animal, and besides, it lay on the window for a long time or was stored in inappropriate conditions. Therefore, it is better to refuse it.

Choosing a frying method

It could be traditional frying pan, lovely way- roasting on the grill, in microwave oven(or oven) you can fry the beef on the grill or spit. Country option - meat on the coals. There are also special household appliances for frying meat, for example, an electric grill.

Fry in a frying pan

It is better to take a thick-walled frying pan, preheat the oil. The meat is fried for a quarter of an hour on big fire and then the heat decreases.

This technology will allow you to get a golden crust, which, in addition to being pleasant in appearance and gives taste, allows you to keep the meat juice inside. It is not necessary to cover the pan with a lid.

Meat on the coals

It is good to heat up the brazier, because the heat should be a lot. beef steak it is fried for a long time, so you need to make sure that there are enough hot coals, and, most importantly, they are evenly distributed. And turn the pieces over in time.

Grilled meat

It's easy to prepare. You can take one big piece, there is an option - kebabs, that is, cut into small pieces. Be sure to pre-marinate the workpiece, preferably in wine, and in its absence with grape vinegar and spices to taste. The duration of cooking and the mode must be set in accordance with the instructions for the grill.

You can check the readiness like this: pierce with a stick (preferably a wooden one), the thickest part of the piece - if it stands out clear juice, then the meat is ready, if it is reddish, it is necessary to fry more.

How to prepare meat

It is pleasant to eat meat that does not have films, extra bones and fatty inclusions. Therefore, a piece of beef must first be cleaned.

The meat is washed well running water and dry with a towel.

Meat can be fried large piece, cut into steaks, or into small pieces. Naturally, a large piece of meat will take longer to cook. IN this case Don't go overboard with the thickness to avoid undercooking.

Beef, compared to other types of meat, is somewhat dry and tougher. Therefore, cooks pre-marinate and beat it. For pickling great options are dry wine, preferably red, fruity sour juice- plum, pomegranate, apple. Soaking in olive oil and mayonnaise also helps to soften and increase juiciness.

Beef Roasting Technology

Broken pieces of meat cook faster. Before cooking, the meat piece must be rubbed with your favorite seasonings, but salt is added in the middle of frying.

Chop meat should be fried as follows: heat the vegetable oil and put the pieces, previously grated with seasonings, in a pan. A couple of minutes, and one side “grabbed” with a crust, turn it over, and the second one is fried in the same way. During this period, do not forget to salt each side. Further, periodically turning over, fry already on a small fire. ruddy crust provide juiciness.

In order for the grilled meat not to dry out, the first fifteen minutes of cooking must be kept wrapped in steam-oil parchment. So the piece does not dry out and is covered with an even golden crust.

Small pieces are cut at an angle to the grain direction.

It is better to cut the meat for a steak across the fibers, and the thickness should not exceed four centimeters.

• Beef is a tough meat, so it is better to beat it. But you can simply pierce holes in the meat preparation, which will also contribute to quick and uniform frying.
• During cooking, the meat can be sprinkled with red wine - this will add flavor to the dish.
• If you need to add broth to the roasting meat, then it should be hot. Otherwise, the meat will become tough.

Original Recipe: Chinese Spicy Fried Meat

The meat is cut into bars and placed in the marinade. For the marinade, you need soy sauce, in which finely chopped ginger and garlic and one chili pepper (if large, then half), add half a spoonful of sugar. If the sauce is without salt, then it should be added to the marinade. The beef is marinated.

For a pound of beef, you need a couple of onions, the same number of medium carrots. Three or four peppers. Garlic and salt to taste. soy sauce you need half a cup. It is better to choose dark.

Half an hour for pickling is enough. During this time, it is chopped into straws Bell pepper and carrots, onions are cut into half rings. Bulbs are desirable to take large.

Heat the oil in a frying pan until a light smoke comes out. The meat is removed from the marinade with a slotted spoon and placed in a frying pan. Stir with a wooden spatula. Fry for 5-7 minutes, then remove. Carrots and onions are placed in the remaining oil, fried for a couple of minutes. The fire can be turned off. Then marinade sauce is poured, pepper and meat are put, mixed and fried for about 5 minutes.

The best side dish is white fluffy rice.