Foundation with basement
What to cook with beef quickly and tasty: a selection of simple dishes for every day. Beef on the menu - tasty and healthy

What to cook with beef quickly and tasty: a selection of simple dishes for every day. Beef on the menu - tasty and healthy

Despite the great popularity of beef dishes, not every housewife is happy to cook with it, because beef is a capricious meat. And it doesn’t always turn out soft and juicy as we would like. And you just need to competently approach the choice of meat intended for this or that dish.

How to choose beef

All parts of beef carcass differ significantly not only in nutritional quality, but also in taste. Some are only suitable for cooking them in boiled form, others are used for cutlet mass, and still others can be fried, baked either as slices or as a whole piece.

It's all about the amount of connective tissue that is present in the meat. For example, the neck, flank, and hem contain up to 80% of connective tissue, which consists of films and rough tendons. This meat is suitable for preparing chopped steaks and cutlets. It is cooked for soups and stewed for a long time. It is not suitable for frying in its natural form.

To cook beef in the form of roast beef, natural beefsteak, splints, and also to fry whole or in portioned pieces, the tenderloin, thick and thin edges, the inner and upper part of the hind leg are suitable. This meat cooks very quickly.

But there are still some nuances that every housewife should know about.

Subtleties of cooking soft beef

Young beef (veal) is very soft. It is easy to distinguish from meat taken from an adult carcass. The meat of a young animal is much lighter. It has fine fibers and light fat.
Old beef is dark red in color and its fat is yellow. This meat cannot be fried because it will be tough. But the broth made from coarse-fiber meat and old beef bones will be very tasty and aromatic. But you need to be patient, as it will take a long time to cook.
For roasts, it is best to use meat from the spine or hind leg.
Small or portioned pieces are cut only across the grain. Such meat is less deformed during heat treatment, becomes softer faster and is easier to chew.
Before frying in a frying pan, the washed meat must be wiped dry with a paper towel. Then the fat will not splatter, and the meat will be well cooked.
Meat that is salted at the wrong time can also turn out tough. It cannot be salted long before heat treatment, because it loses its juices. When frying, the beef is salted half an hour before cooking. Then it will retain its color and turn out juicy.
To make the pieces of meat softer, they are first beaten with a special hammer or hoe. They become thinner and fry faster.
Tough meat is marinated before frying or stewing. To do this, use vinegar, lemon juice, citric acid, dry wine, kefir, sour cream, since the acid softens hard fibers. For the marinade, add salt, pepper, bay leaf, sugar, chopped onions and carrots to the vinegar. Everything is boiled, then cooled. Tough meat is kept in the marinade for at least 4 hours.
Mustard softens stringy meat well. It is rubbed onto raw beef, kept for several hours, and then fried or baked. Instead of mustard, meat can be marinated in chopped kiwi or pineapple juice.
During frying, you need to make sure that the meat juice remains inside the meat. If it leaks out, the meat will turn out dry and tough. Therefore, they begin to fry the meat over high heat, ensuring that it quickly becomes golden brown on all sides. If by that time it is still a bit harsh, then pour a little liquid into the frying pan, cover with a lid, reduce the heat and bring the dish to readiness.
Sometimes baked beef turns out dry. To fix this, after the oven you need to hold it over a pan of boiling water.
Baking in foil gives good results. To do this, the meat is poured with sauce or marinade, sealed well in foil so that steam does not escape, and baked until cooked.
Tough meat can be pre-boiled and then stewed by adding spices, herbs and various vegetables.

Tender beef in sour cream sauce in a cauldron

Ingredients:

beef pulp – 1 kg;
vegetable oil – 2 tbsp. l.;
onions – 4 pcs.;
salt – 0.5 tsp;
flour – 1 tsp;
mustard – 1 tsp;
sour cream – 1 tbsp.

Cooking method

Wash the beef. Cut into strips and then cut across the grain into medium-sized cubes (approximately 3 x 3 cm).
Cut the onion into half rings. Mix with meat.
Pour oil into a 1.5-2 liter cast iron pot. Add meat and onions. Close the lid.
Place in the oven preheated to 180° and bake for 2 hours.
In a bowl, grind the flour with salt and mustard. Stir in sour cream.
Remove the cast iron from the oven. You will see that the meat has practically cooked in its own juices, and the onions have become transparent. Pour sour cream sauce over the beef, close the lid and place in the oven for another half hour.
The most tender beef in sour cream sauce is ready.

Beef stuffed with carrots in foil

Ingredients:

beef pulp – 1 kg;
carrots – 1 pc.;
soy sauce – 2 tbsp. l.;
garlic – 5-6 cloves;
pepper and salt - to taste.

Cooking method

Wash the beef. Dry with a paper towel.
Rub with salt and pepper.
Cut the carrots into short thick strips, cut three cloves of garlic into slices.
Make deep punctures in the meat and insert carrots and garlic into them.
Mix soy sauce with the remaining chopped garlic. Marinate the meat in this sauce for two hours.
Wrap it in two layers of foil to prevent steam from escaping. Place on a baking sheet and place in the oven preheated to 200°. Bake for about 2 hours.
10-15 minutes before cooking, open the foil so that the meat is covered with a golden brown crust.

Shtufat with pasta

Ingredients:

beef (trim) – 1 kg;
onion – 1 pc.;
fat – 30 g;
carrots – 1 pc.;
tomato paste – 60 g;
parsley and dill - a bunch;
black pepper - a pinch;
salt – 25 g;
broth or water – 500-700 ml;
bay leaf – 2 pcs.;
boiled pasta, seasoned with butter - 800 g.

Cooking method

Wash the meat. Dry with a paper towel. Sprinkle with salt and pepper. Roll into a tight roll. Tie with twine.
Heat the fat in a frying pan and fry the roll on all sides until golden brown.
Cut the onion into half rings and chop the carrots into strips.
Transfer the shtufat to a saucepan. Cover it with carrots and onions. Add tomato paste, salt, pepper, bay leaf. Add a bunch of greenery. Pour in hot broth or water. Close the lid.
Simmer at low simmer for 2 hours.
Remove the finished shtufat from the pan and remove the twine. Cut the roll into circles. Pour in the strained broth in which it was stewed.
Serve with hot boiled pasta seasoned with butter.

Boiled beef with cheese

Ingredients:

beef – 1 kg;
onion – 1 pc.;
butter – 100 g;
flour – 50 g;
egg yolks – 2 pcs.;
sour cream – 500 g;
salt, pepper - to taste;
cheese – 100 g.

Cooking method

Wash the beef. Place in boiling water. Skim off the foam and bring to a boil again. Reduce heat to low. Cook for 2-2.5 hours.
Prepare the sauce. Finely chop the onion. Sauté it in oil. Sprinkle with flour and stir. Dilute with a small amount of broth. When the sauce boils, add sour cream, salt and pepper. Add beaten raw egg yolks. Stir well.
Remove the finished meat from the broth and cool slightly. Cut into slices across the grain. Place in a greased frying pan and pour over the prepared sauce.
Sprinkle grated cheese on top.
Place in the oven, heated to 220°, and bake for about 40-50 minutes until golden brown.

Note to the hostess

The meat will be tastier if you add a little dry grape wine during stewing.
Frying meat always begins in a hot frying pan and is dipped only in hot fat. If you need to add broth to the meat during cooking, it must be hot. Otherwise, the meat will remain tough for a long time.
The boiled meat is cooled in the broth. If you leave it on a plate while hot, it will become covered with an unappetizing dark crust and become dry.

Beef is considered dietary and even lean meat. Here, of course, depending on what you compare it with, if with pork or lamb, then, indeed, there is less fat and calories. In comparison with poultry meat, beef will lose in these indicators. In any case, for proper and rational nutrition, beef must be in the human diet.

This is where the question arises, what kind of beef dishes to prepare; recipes with photos that are easy to prepare can be quite difficult to find. But with our culinary project, young or experienced owners will definitely not have any difficulties. We offer a huge variety of recipes, including those using beef as a main or even an additional ingredient.

You need to understand that beef should be cooked carefully, precisely because it is lean. If you overcook the meat and overheat it, it will turn out to be unpalatable and rubbery in taste - it will be quite difficult to chew even a small piece. Therefore, on the pages of our website we talk not only about how to prepare beef dishes, but also recipes with photos that are simple and tasty, revealing all the secrets of proper processing and preparation of this type of meat.

There are quite classic dishes to cook with beef for main course: quick and tasty. For example, it could be a medallion, fried on both sides and has a crispy crust, but tender and juicy inside. You can fry pieces of beef in sour cream sauce to make a delicious gravy. There are some dishes for which beef is completely unsuitable, for example, barbecue. In other recipes, this meat is considered the most preferable.

In general, you need to know how to cook dishes and beef. If pork always turns out juicy and tasty, then with beef things are not so simple. But that’s why our website exists, which not only provides recipes, but clear and specific recommendations on how exactly this type of meat should be cooked to make it tasty, juicy, aromatic and rich in taste.

12.06.2019

Hussar-style meat from Golubkina

Ingredients: beef, mayonnaise, champignon, potatoes, onion, cheese, salt, spice, vegetable oil, vegetable, greens

Meat baked in the oven accompanied by champignons and potatoes under a cheese crust will appeal to both your family and guests - this dish is both tasty and appetizing.

Ingredients:
- 400 grams of beef;
- 2.5 tsp. mayonnaise;
- 6-7 pieces of champignons;
- 3 potatoes;
- 2 onions;
- 100 grams of hard cheese;
- 0.5 tsp salt;
- 1/3 tsp. spices for meat;
- 2 tbsp. vegetable oil;
- fresh vegetables for serving;
- greens for serving.

01.06.2019

Spelled pilaf with meat

Ingredients: beef, spelled, onions, carrots, barberries, garlic, chili peppers, bay leaves, pepper, cumin, coriander, paprika, salt, vegetable oil

You can cook many delicious and interesting dishes from spelled, one of them is pilaf with meat. This is a great option for a hearty lunch or dinner for the whole family.

Ingredients:
- 500 grams of beef;
- 350 grams of spelled;
- 120 grams of onions;
- 150 grams of carrots;
- 1 tbsp. barberry;
- 1 head of garlic;
- 1 chili pepper;
- 2-3 pieces of bay leaf;
- pepper;
- cumin;
- coriander;
- ground sweet paprika;
- salt;
- vegetable oil.

03.01.2019

Beef basturma

Ingredients: beef, salt, sugar, fenugreek, garlic, paprika, pepper

You probably love basturma - tasty, aromatic... We suggest that you do not buy it in the store, but make it yourself, at home, using our detailed recipe.

Ingredients:
- 1 kg of beef;
- 55 grams of salt;
- 15 grams of sugar;
- 3 tsp. ground fenugreek;
- 1.5 tsp. garlic powder;
- 2 tsp. ground sweet paprika;
- 0.5 tsp hot ground chili pepper.

02.01.2019

Beef Bourguignon

Ingredients: beef, onion, carrots, tomato, wine, broth, champignon, thyme, bay, coriand, rosemary, garlic, pepper, flour, butter, salt

If you want to surprise your family and guests with an incredibly tasty meat dish, then we advise you to prepare beef Burgundy in the classic version: with vegetables, spices, red wine and broth.

Ingredients:

- 1 kg of beef (shoulder without bone);
- 250 grams of onions;
- 120 g carrots;
- 200 grams of tomatoes;
- 0.5 liters of dry red wine;
- 0.5 liters of beef broth;
- 400 grams of champignons;
- 3 sprigs of thyme;
- 4 pcs bay leaves;
- 1.5 tsp. coriander;
- 1 sprig of rosemary;
- 4 cloves of garlic;
- 2 pieces of chili pepper;
- wheat flour, olive oil, salt, pepper.

05.08.2018

Beef stew with prunes

Ingredients: beef, prunes, onion, oil, water, salt, spice, bay, pepper

Stewed beef with prunes is a very tasty and satisfying dish that you can easily prepare both for every day and for a holiday table.

Ingredients:

- 500-600 grams of beef,
- 150 grams of prunes,
- 1 onion,
- 1 tbsp. tomato paste,
- 3-4 tbsp. vegetable oil,
- 250-400 ml. water or broth
- salt,
- spices,
- Bay leaf,
- allspice peas.

17.07.2018

Beef khashlama with potatoes

Ingredients: beef, potatoes, bell peppers, garlic, tomatoes, onions, herbs, vegetable oil, salt, pepper, water

If you have never cooked khashlama, then I assure you, it’s worth a try! We are sure that you will love this beef and vegetable dish as much as we do. Our recipe will help you with this.
Ingredients:
- beef - 600 gr;
- potatoes - 400 gr;
- sweet pepper - 1 piece;
- garlic - 2 cloves;
- ripe tomatoes - 3-4 pcs;
- onion - 1 piece;
- greens to taste;
- vegetable oil - 30 g;
- salt to taste;
- pepper to taste;
- water.

26.06.2018

Echpochmak in Tatar

Ingredients: kefir, flour, sugar, salt, butter, baking powder, sour cream, beef, bay, potatoes, onion, pepper

I suggest you prepare a very tasty and satisfying Tatar pastry - echpochmak with beef. The dish is very tasty and filling.

Ingredients:

- 200 ml. kefir,
- 400 grams of flour,
- 2 tsp. Sahara,
- 2 pinches of salt,
- 100 grams of butter,
- 1 tsp. baking powder,
- 1 tbsp. sour cream,
- 300 grams of beef,
- 1 bay leaf,
- 1 potato,
- 1 onion,
- a pinch of ground black pepper.

16.06.2018

Classic beshbarmak recipe

Ingredients: tenderloin, flour, egg, onion, cilantro, oil, salt, spice

I suggest you prepare a very tasty Kazakh soup - beshbarmak. Preparing the dish is not difficult at all and quite quick.

Ingredients:

- 600 grams of tenderloin;
- 100 grams of flour;
- 1 egg;
- 160 grams of onion;
- 100 grams of cilantro;
- 100 grams of mint;
- 35 grams of butter;
- salt;
- spices.

31.05.2018

Echpochmak with meat and potatoes

Ingredients: flour, salt, sugar, water, egg, sour cream, butter, beef, potatoes, onion, salt, pepper, dill

I suggest you prepare a delicious traditional Tatar dish. Echpochmak with meat and potatoes looks similar to samsa, but translated means triangle. Actually, this is what baking looks like.

Ingredients:

- 500 grams of flour,
- 1 tsp. salt,
- 1 tsp. Sahara,
- 100 ml. water,
- 1 egg,
- 6 tbsp. sour cream,
- 50 grams of butter,
- 250 grams of beef,
- 3 potatoes,
- 2 onions,
- salt,
- black pepper,
- dill.

14.05.2018

Beef boiled pork

Ingredients: beef, garlic, hot mustard, salt, black pepper, paprika, French mustard with grains

There are many different recipes for boiled pork, but today’s one will be devoted to its preparation from beef. We suggest baking the meat in foil - this way it will be tender. soft and very tasty.
Ingredients:
- 600 grams of beef;
- 2-3 large cloves of garlic;
- 2 tsp. spicy mustard;
- 1 incomplete tsp. salt;
- 1 tsp. black pepper;
- 1.5 tsp. paprika;
- 1 tsp. French mustard with grains.

07.05.2018

Fried beef with onions in a frying pan

Ingredients: beef, onion, vegetable oil, salt, pepper

Delicious, juicy beef, fried in a pan - it's quite simple, believe me! Follow our instructions described in the detailed master class and you will see for yourself. You will have a great dish for the whole family.

Ingredients:
- beef (veal) - 300 g;
- onions - 150 gr;
- vegetable oil - 3 tbsp;
- salt to taste;
- ground black pepper to taste.

07.05.2018

Beef schnitzel

Ingredients: beef, eggs, breadcrumbs, flour, salt, pepper, vegetable oil

Schnitzel is an incredibly tasty, nutritious and beautiful dish. It is not as difficult to prepare as it seems at first glance, but there are still certain nuances. You will learn about them from our recipe.
Ingredients:
- beef - 400 gr;
- eggs - 2 pcs;
- breadcrumbs - 150 gr;
- wheat flour - 150 gr;
- salt to taste;
- pepper to taste;
- vegetable oil for frying.

06.04.2018

Juicy and tasty beef cutlets

Ingredients: minced meat, onion, bread, egg, tomato paste, boiling water, spices, salt, crackers

Beef cutlets can also be juicy and tender. the most important thing is to cook them correctly. And our detailed recipe will help you figure this out. It describes in detail everything that needs to be done.
Ingredients:
- 500 grams of minced meat;
- 1 onion;
- 2 slices of bread;
- 1 egg;
- 2 tbsp. tomato paste;
- 300 ml boiling water;
- spices to taste;
- salt to taste;
- 200 grams of breadcrumbs.

18.03.2018

Ossobuco

Ingredients: shank, flour, onion, carrots, broth, tomato, salt, pepper mixture, herbs, lemon

Osso buco is veal shank cooked in the oven with vegetables, which turns out very tasty and impressive. Everyone without exception will like this dish, and the hostess will be pleased with the simplicity of its preparation.

Ingredients:
- veal shank - 1 piece weighing 0.5 kg;
- flour - 2 tbsp;
- olive oil for frying;
- onion - 1 piece;
- carrots - 1 piece;
- broth - 0.5 tbsp;
- chopped tomatoes in their own juice - 2-3 tbsp;
- salt - 2 incomplete tsp;
- mixture of peppers - 1 tsp;
-greens for decoration;
- lemon for decoration.

14.03.2018

Beef stew with vegetables and potatoes

Ingredients: meat, potatoes, peppers, carrots, onions, water, salt, pepper, spices, oil, tomato paste, garlic

My detailed recipe will tell you how to cook a very tasty and satisfying beef stew with vegetables and potatoes. Be sure to make this stew for lunch or dinner.

Ingredients:

- 500 grams of beef,
- 5 potatoes,
- 1 bell pepper,
- 2 carrots,
- 2 onions,
- 1 liter of water,
- salt,
- spices,
- 50 grams of vegetable oil,
- 2 tbsp. tomato paste,
- 3 cloves of garlic,
- half a chili pepper.

Among all types of meat, beef should occupy a special place in the diet.

According to nutritionists, it is the meat of cattle that contains many vital elements for the normal development of the human body.

Beef is divided into three categories:

Top grade;

First grade;

Second grade.

The main dividing characteristic is which part of the carcass this meat comes from.

Premium grade beef is used for frying whole pieces, baking, boiling, and making corned beef. The first grade is suitable for boiling, stewing, and processing into minced meat. The second grade is used for long-term heat treatment, most often it is jellied meat, long-term baking, or stewing with vegetables.

Rules for cooking beef quickly and tasty

Beef contains a large amount of protein to fully ensure the normal functioning of the human body. Meat is also rich in iron, zinc and other microelements, contains B vitamins and vitamin E.

Despite this, not every housewife enjoys preparing beef dishes; many are confused by the natural properties of the meat; it often turns out tough and dry. People often wonder what to cook with beef quickly and tasty to please the whole family.

To avoid this question, you need to learn how to properly cook this type of meat.

To do this, you should know some nuances:

An important rule in the process of preparing any beef dishes is that you only need to fry the meat in a well-heated frying pan in hot oil. Thanks to the high temperature, a crust immediately forms on the piece, which will prevent the juice from leaking out. It is because of this that the meat will be juicier.

If you plan to stew the beef a little after frying, then you cannot add cold liquid. Because of this, the fibers will “shrink” and release valuable juice, therefore the meat will become tough.

Sour cream, tomato juice or sauce, vinegar, and red wine soften beef fibers. It’s a good idea to use soy sauce with the addition of powdered mustard for the marinade.

You can marinate in cognac or vermouth, but it is worth remembering that such alcohol usually leaves a special aftertaste.

Particular attention should be paid to the color of the meat when purchasing it; the darker the color, the older the animal was, which means the meat will take a long time to cook. It will not become softer either with proper frying or after marinating.

Beef pounded on both sides turns out to be more tender and softer, after which it is advisable to marinate it, and only then subject it to heat treatment.

The juiciness of the beef will be preserved by breading and batter.

Before stewing, it is better to fry the cattle meat and then cover it with a lid. This preparatory procedure will help maintain juiciness and softness.

These are the main features of cooking; other secrets are selected individually for each dish.

How to cook beef quickly and tasty when the whole family is looking forward to dinner after a working day? After all, this process usually takes at least a couple of hours, and sometimes more. There are faster methods for preparing this type of meat that will please everyone, and the housewife herself will spend a minimum of effort. And a free minute has never been too much for anyone.

Having delved into the recipe books of different peoples of the world, we understand that many people eat beef, and there are a lot of ways to prepare meat. The simplest and most delicious ones have been selected from us.

Jewish version of beef, quick and tasty

One of the simplest and most accessible ways to cook beef quickly and tasty is one recipe that came to us from Israel. For cooking, you should choose a good piece of beef; it is advisable to take light-colored meat with a small amount of fatty layers.

Ingredients:

A kilo of beef or veal tenderloin;

The same amount of onions;

A couple of laurel trees;

Ground black pepper;

Preparation

Cooking begins by cutting the meat into medium-sized cubes and pouring cold water for 10 minutes.

Separately, chop the pre-peeled onion and place it in a preheated cauldron with a thick bottom.

Fry the onion in vegetable oil.

Drain the water from the meat and immediately pour boiling water over it and leave for another 5-7 minutes.

Drain the water from the meat and dry it slightly, add to the golden onion.

Cook without a lid until the juice released from the meat has evaporated, and then fry all the ingredients, stirring constantly.

When the beef is browned, add salt and freshly ground black pepper.

Fill the contents of the cauldron with water so that the meat is covered by 1.5-2 cm, add a bay leaf. Cover with a lid and simmer until tender, about 20 minutes.

Beef prepared in this way is suitable for both lunch and dinner. Porridge or boiled vegetables are served as a side dish. But it tastes better this way!

Meat in pots: beef quickly and tasty

An excellent option for the daily menu would be roast beef, which is prepared from beef quickly and tasty. The satiety from this dish is also good.

Ingredients for 4 servings:

A kilo of beef or veal;

3-4 large onions;

2-3 potatoes;

A couple of carrots;

Preparation

The secret to quick cooking is pre-frying all the ingredients; it is because of this that the roast itself will not take long to arrive.

Cut the meat into strips or medium-sized cubes.

We clean the vegetables, wash them, cut them into cubes or strips.

Alternately fry all the ingredients separately and place them in ceramic pots in layers: meat, potatoes, carrots, onions.

It is advisable to add a little salt to each layer; you can do this directly in the frying pan.

Add a small laurel leaf, a few black peppercorns, rosemary or coriander to taste to each pot. Fill half the container with boiling water or hot broth and leave for 20-30 minutes. into a preheated oven.

Additionally, you can make a sauce from a glass of sour cream, a teaspoon of prepared mustard and a tablespoon of flour. Then you need to add sauce and increase the cooking time by another half hour.

A hearty beef dinner, quick and tasty

With this dish you can not only feed your family, but also welcome guests. In one plate, everyone will find what they want, because it perfectly combines a variety of vegetables for girls and meat that will satisfy the hunger of boys.

Ingredients

Beef tenderloin – 300 g;

White or cauliflower – 300 g;

10 small potatoes;

You will need 1 carrot and onion each, medium size;

One sweet pepper;

2 tbsp. l. tomato paste;

250 g of cucumber or tomato brine;

Salt, spices to taste.

Preparation

Prepare the meat and cut into small cubes, lightly fry in oil, add chopped onion and grated carrots. Let it simmer a little and add tomato paste, stir. Add diced sweet peppers, whole peeled potatoes and cabbage cut into 4x4 cubes. If you use colored, then it is first disassembled into inflorescences. Pour the contents with brine, salt and pepper. Add water so that the liquid covers the contents of the pan. Simmer with the lid closed for about half an hour. Serve in a large shared dish.

For such a dinner it is good to serve separately fresh tomatoes or cucumbers, as well as dill.

An old beef recipe, quick and tasty

Even our ancestors knew how to cook beef quickly and tasty; the oven helped them with this. These days, an electric oven or broiler will be an excellent helper. This dish is also worth trying for those who have a slow cooker.

Ingredients

A kilo of good quality meat;

Three onions;

A couple of carrots;

200 g of mushrooms, you can use regular champignons;

Vegetable oil for frying;

Salt, spices.

Preparation

1. Cut the meat into pieces and fry in a frying pan with a thick bottom.

2. Add chopped onion and chopped garlic.

3. After 3-5 minutes. throw in the chopped mushrooms.

4. After another 7 minutes, add grated carrots.

5. Mix everything and cover with a lid.

6. Then add broth, salt and pepper. Add the rest of the spices to taste.

7. Cook on low heat for at least 40 minutes.

This dish can be served on its own or as a topping for cereals, pasta, and vegetables.

The best herbs and spices are oregano, rosemary, thyme, chili, and nutmeg.

As a vegetable, celery would be a good choice, but this is a matter of personal taste.

The first dish with beef is quick and tasty

You can prepare many first courses from beef quickly and tasty. Soup with beef brisket and tomatoes will not leave anyone indifferent.

Ingredients

300 g brisket;

300 g potatoes;

300 g ripe tomatoes;

1 sweet pepper;

Bulbs;

Carrots;

70 g rice or millet;

Salt, pepper and other spices.

Preparation

The brisket must be washed well, pour 2.5 liters of boiling water and cook for 25-35 minutes. After this, add chopped potatoes. The tomatoes are scalded, peeled and chopped. Onions, carrots and peppers are cut finely. Add vegetables and washed cereals to the boiling broth and cook over low heat for another 10 minutes. At the end add bay leaf, ground pepper mixture, finely chopped basil and dill.

It is advisable to let the soup sit for about twenty minutes, this will only improve its taste.

Marinated meat in nature: beef quickly and tasty

In nature, steak is prepared quickly and tasty from beef; for this, it is advisable to marinate the meat in advance. It is advisable to serve it with charcoal-roasted vegetables, or fresh tomatoes and cucumbers. Greens also work well.

You will need for the marinade:

6 tbsp. l soy sauce;

A tablespoon of sesame oil;

A teaspoon of sugar;

A teaspoon of grated ginger horse;

A teaspoon of mustard;

Chopped half a chili pepper.

You will need the meat itself, about 300 grams per serving, the marinade recipe is designed for two such pieces.

Preparation

All ingredients for the marinade are mixed in a deep container and the meat is lowered there for 1.5-3 hours. It is advisable to remove the steaks from the marinade before cooking. Fry on coals until done.

Secrets and tricks of cooking beef quickly and tasty

To cook beef quickly and tasty, you need to know how to choose the right meat:

To make people tastier and juicier, refuse to buy frozen meat;

Carefully examine the fat streaks; if the piece is from a young animal, the fat layers will be cream-colored;

Yellow strings of fat indicate that this is the meat of an old individual;

Look carefully at the color; a bright pink unnatural color should alert you;

Blot the meat with a regular white paper napkin; a transparent mark should remain on it;

Pink or red spots indicate that the meat has been artificially colored.

Properly selected and cooked beef will delight you and your loved ones with excellent taste, tenderness and juiciness.

Beef is the meat of cattle, which confidently occupies one of the first places in cooking. It is consumed all over the world, and only to a limited extent in India due to religious prohibitions. It is tasty, nutritious, healthy and very satisfying. One of the most recognized and universally loved types of beef cooking is baking. This method gives greater opportunity to vary both meat and additional products.

There are many options for how to cook beef in the oven so that it turns out juicy, aromatic, and rich in flavor. By choosing any of them, you will always get a hearty family lunch, a gala feast or a light dinner.

Before you try out various beef recipes in the oven, you should consider some points when baking meat in one way or another. It is usually made on the grill, in foil, in a sleeve or in a pot.

Basic rules for a delicious dish:

Properly chosen meat is the key to a successful dish. Never buy frozen beef that has a different odor or different colors in the piece. The ideal purchase is a chilled piece that is not bright red in color and has a creamy layer of fat.
Red wine, sour cream, vinegar, and tomato paste can soften meat.
Before any processing method, clean the meat from damage, hymen, and tendons. Rinse it and dry it with a special towel.
The cutting method is very important. The beef is separated only across the grain.
Soak in marinade in advance, or sprinkle with spices, herbs or stuff according to the recipe.

How long to bake beef in the oven will depend on the chosen recipe, the volume of the meat product, and the temperature.

But the average boundaries and guidelines should be like this:

The weight of a piece of 1 kg is cooked at 200°C for 2 hours.
0.5 kg of meat is baked at 180°C for 1.5 hours.

When working with foil or sleeve you need to remember:

Large pieces of beef (from 500 g) must be sealed in foil to prevent juice from leaking out, and the meat does not lose its taste, aroma and does not turn out tough.
Existing meat bones should not protrude from the foil to maintain a seal and prevent it from breaking.
A piece of beef baked in foil is cooked without additional fat.
If the finished product is supposed to have a golden brown crust, then 10-12 minutes before the end of baking you should unroll the foil.

The most delicious marinades for beef

Juicy and soft beef in the oven will only be achieved thanks to the marinade. Marinade is a brine in which meat is soaked before being baked. Thanks to the spices, it adds extra flavor to the whole dish. Sometimes it’s enough just to marinate the product and then bake it. It turns out a minimum of actions with a maximum of taste.

The proposed options will always result in juicy beef, baked in the oven in foil in a piece weighing 1 kg.

Soy marinade

onion - 2 pcs.;
olive oil - 1 tbsp. spoon;
soy sauce - 3 tbsp. spoons;
sweet paprika - 1 teaspoon;
ground pepper - ¼ teaspoon;
salt - 1 teaspoon.

Using a blender, puree the onions until mushy. Mix them with sauce and butter. Add seasonings and salt. Let the meat sit in this marinade for 30 minutes, and then transfer it to a baking bag. The beef in the sleeve should be baked in the oven for 2 hours at 180°C.

Dry green marinade

garlic - 4 heads;
parsley - 50 g;
pepper mixture - 1 teaspoon;
salt - to taste.

Grind the garlic using a press. Add finely chopped herbs, salt and pepper to it. Mix everything and coat a piece of meat with marinade, leaving it for 2 hours. Beef is baked in the oven in foil at 180°C for 2 hours.

mustard - 5 tbsp. spoon;
mayonnaise - 2 tbsp. spoons;
salt, pepper - to taste.

Grind mayonnaise with mustard until smooth. Add salt and pepper to the mixture. Marinate a piece of meat for 30 minutes. Bake at 220°C for about 10 minutes, then reduce the temperature to 180°C, continuing baking for another 1.5 hours.

Salty-sweet dry marinade

sugar - 2 tbsp. spoons;
salt - 2 tbsp. spoons;
dry mustard - 1 teaspoon;
paprika - 1/2 teaspoon;
black pepper - ⅔ teaspoon;
oregano - 1 teaspoon;
thyme - 1 teaspoon.

Mix all ingredients. Sprinkle them over a piece of meat and let them soak in their aromas for 1 hour. Then bake for 1.5 hours at 200°C.

Any beef marinade for baking in the oven is selected based on personal taste preferences and available products. By adding other components, you can achieve new taste sensations.

Classic beef recipes in the oven

Whatever the options for cooking meat using the oven, traditional baking under a cheese crust remains one of all. After all, this golden crust (gratin) itself can become a delicacy. And the combination of beef and prunes is loved by many peoples, being a frequent dish in different national cuisines.

French beef with potatoes and cheese

The well-known French-style beef in the oven is a Russian invention and does not belong to French cuisine. Its historical base was tender veal layered with mushrooms, potatoes and onions and served with béchamel sauce. In the now widespread recipe, the mushrooms are gone, the bechamel is replaced with cream or sour cream, and potatoes are not added every time.

Required ingredients:

beef - 500 gr;
potatoes - 5 pcs.;
onion - 1 pc.;
cheese - 100 gr;
sour cream - 250 gr;
salt, spices - to taste.

How to cook:

Cut the beef pulp across the grain into slices, then beat each of them. Salt the meat and season with spices.

Cut the potatoes into slices and chop the onion into half rings.

Grind the cheese using a grater, and then mix with sour cream.

Layer the ingredients in a baking dish. The order and quantity of ingredients can be any. But usually the first layer is potatoes, which should be salted. Then lay out the meat, cover it with onions, sprinkle with cheese. This arrangement of products can be done in one layer or in two.

Cook beef and potatoes in the oven at 190°C for about an hour.

Beef cooking technology may vary. Other puff pastry options are derived from this recipe: beef in the oven with tomatoes and cheese or baked with mushrooms.

Beef with prunes and carrots with garlic

The combination of meat and prunes is considered classic. It is not only incredibly tasty, but also very healthy. There are many options for this combination: baking in pieces in pots, rolling with filling, stuffing a whole piece of meat. The last method will perhaps be the most interesting in its execution. And you can do it in any way, by cooking baked beef in the oven in foil, or a sleeve, or simply on a baking sheet.

Required ingredients:

pulp - 1 kg;
prunes - 250 g;
carrots - 1 pc.;
onion - 1 pc.;
garlic - 2-3 cloves;
salt, pepper - to taste;
greens - optional.

How to cook:

Rinse the beef, wipe it, cut it into portions.

Steam the prunes with boiling water for 12-15 minutes. Drain the water and cut the dried fruits into thick strips.

Cut the garlic into slices and the carrots into thin cubes. Chop the onion into half rings. Chop a bunch of greens.

Make deep cuts into the prepared piece of meat along the entire length of the product using a knife. Stick garlic, carrots, and prunes into the resulting “pockets.” Rub the stuffed meat with salt and any spices to taste.

Flatten half the greens with the onion rings on the foil. Place a piece of meat and sprinkle the remaining herbs and onions on top. Wrap the foil tightly. Do this with each portioned piece. With this cooking method, beef with prunes is baked in the oven for 40 to 60 minutes at 250-300°C.

Delicious beef dishes in the oven

A wide variety of vegetable additives allow you to experiment with beef, achieving new flavor combinations. The simplicity of preparing some dishes is amazing, and the original recipes are worthy of being in the center of the table.

Beef stewed in the oven in any way is always a feast for the stomach.

Vegetable beef stew

A quick, hearty lunch for the whole family can be made with this casserole. Pieced beef in the oven together with zucchini turns out juicy and soft.

Required ingredients:

beef 250-300 gr;
young zucchini - 4 pcs.;
potatoes - 3-4 pcs.;
onion - 2 pcs.;
greens - a bunch;
sour cream - 100 gr;
salt, pepper - to taste.

How to cook:

Cut the meat into pieces measuring 1*1 cm. Remove the skin from the vegetables and rinse the fruits. Chop the potatoes and zucchini into medium circles, grate the carrots coarsely, cut the onion into cubes, and chop the greens.

Place all products in a deep bowl, season with salt and pepper. Add sour cream and then mix everything. Let the meat and vegetables brew for 2 hours.

Then transfer the products into a baking dish. Flatten them, cover the pan with foil and place the beef and zucchini in the oven for 60 minutes.

Chopped cutlets in the oven

When choosing a healthy and wholesome diet, priority is given to beef. The calorie content of 100 grams of this meat is only 248 kcal, which is significantly less than pork. And when choosing a tasty and nutritious dish, you can stop at chopped beef cutlets in the oven.

Required ingredients:

beef - 600 gr;
boiled rice - ½ cup;
onion - 2 pcs.;
egg - 2 pcs.;
salt, pepper - to taste;
breadcrumbs.

How to cook:

Cut the washed and wiped beef into pieces. Also cut the bulbs into 4-6 pieces. Grind the ingredients together with the rice through a meat grinder with a large sieve.

Beat eggs into the resulting mass, add salt and spices. Knead everything thoroughly and let the minced meat rest.

Thanks to this recipe, you can deliciously cook beef in the oven in the form of cutlets, because... a minimal set of additional ingredients always ensures a positive result.

Preheat the oven to 200°C and line the cutlet pan with paper. From the total mass, take a small amount of minced meat, from which you can form cutlets of any shape. Roll each product generously in breadcrumbs.

Place the cutlets on a baking sheet and bake them for 40-50 minutes.

Traditional beef recipes from world cuisine

Beef dishes in the oven are loved and popular everywhere. Roast beef and steaks have gone far beyond the borders of their countries and have found many admirers all over the world. A juicy piece of bovine meat just begs to be cooked according to classical canons.

Perfect English roast beef with vegetables

Roast beef (fried beef) is a large piece of meat baked in the oven. There are many recipes for its preparation, but one of the simplest is juicy roast beef with vegetables.

Required ingredients:

fillet - 1.5 kg;
onion - 2 pcs.;
carrots - 2 pcs.;
celery - 2 sticks;
garlic - 1 head;
thyme, rosemary, sage - 1 bunch;
salt, pepper - to taste.

How to cook:

Rinse the vegetables thoroughly (you don’t need to peel them), cut them into large pieces. Divide the garlic into cloves without removing the husks.

Set the oven to heat up to 240°C.

Place vegetables on the bottom of a deep baking tray. Spread the herbs on top of them in an even layer. Drizzle everything with olive oil.

To ensure that the beef with vegetables in the oven does not fall apart during cooking, but keeps its shape, a piece of meat should be wrapped with food rope to maintain its oval shape. Sprinkle the meat with oil, and then thoroughly rub salt and pepper into it on all sides. Place a piece on top of the greens and vegetables.

Turn the oven temperature down to 200°C and place the baking sheet in it for 1 hour. After baking for 30 minutes, baste the roast beef with any fat that has formed at the bottom of the pan.

Place the finished beef on a board, give it time to rest for 15-20 minutes, after covering with foil and a kitchen towel.

Juicy American steak with sauce

Steak is a typical dish that has become a cult favorite in American cuisine. But a proper steak goes beyond just searing it over high heat. When cooked in the oven, beef steak becomes soft and juicy.

Required ingredients:

steak - 250 gr;
dry red wine - ½ glass;
soy sauce - 3 tbsp. spoons;
olive oil - 3 tbsp. spoons;
butter - 10 g;
salt, pepper - to taste.

How to cook:

Tie the pieces of meat with a rope to maintain their shape.

Prepare the marinade: mix olive oil, soy sauce, wine. Place the steak in the marinade and leave there for 30 minutes to 4 hours.

Lightly dry the prepared piece with a towel.

In a hot grill pan, fry the meat in a minimal amount of oil. It will be enough to keep it on fire for 2 minutes on each side. Add salt and pepper to taste.

Preheat the oven to 150°C. How long beef is cooked in the oven will depend on the desired degree of doneness, because... The “rare” and “deeply cooked” options differ from each other in time and temperature conditions. For the “medium rare” option, it will be enough to place the beef inside for 20 minutes.

The specialty of this dish will be the spicy sauce. Reduce the remaining marinade in a frying pan to half. Add a pinch of thyme with 1 tbsp. spoon of cherry plum sauce. Add a piece of butter and stir the mixture until it is completely dissolved.

Place the finished steak on a plate, pouring the sauce over it.

Trying to find options for what to cook with beef, the housewife will become acquainted with a large number of interesting, delicious recipes. This is a popular meat that can easily be bought in any supermarket today. It becomes the basis of soups, first courses, main courses, appetizers, etc.

There are a lot of options for beef first courses.

Most often it turns out to be the basis of traditional oriental soups. In such cases, beef is usually supplemented with numerous spices and seasonings.

Classic beef kharcho soup

Ingredients: half a kilo of meat on the bone, 90 g of long rice, the same amount of walnuts, 3 tbsp. l. tkemali sauce, onion, sweet bell pepper, a pinch of hot red pepper, suneli hops to taste, 4 garlic cloves, 70 g tomato paste, 4 - 5 sprigs of fresh cilantro, carrots, a couple of bay leaves, salt.

The meat is filled with water, a bay leaf is added to it, after which the soup base is cooked until the beef is completely cooked. During the process, you need to remove the foam from the liquid. At a low boil, the broth cooks for about 2 hours.
Onion cubes are fried in a frying pan until golden brown. Ideally, based on beef fat. If you don’t have it on hand, regular vegetable oil will do. Add grated carrots and pepper cubes to the already prepared onions. After a couple more minutes of frying, the tomato paste is added. Together the components simmer for 8 - 9 minutes.
Nuts ground into flour are combined with crushed garlic. This mixture is also sent to the frying pan. After this, the container can be removed from the heat.
The meat is removed from the liquid and cut from the bone. The broth is strained. Slices of beef are returned to it, washed rice is poured into it.
After 10 - 12 minutes of cooking, you can add sauce, dressing from the frying pan, all seasonings, salt and chopped herbs to the soup.
All that remains is to cook the soup for 5 - 6 minutes and you can remove it from the heat.

Before serving for dinner, the treat should be well infused in a tightly closed pan.

Pea first course with beef broth

Ingredients: 420 g of beef, half a kilo of split peas, large carrots, 2 onions, salt, spices, herbs.

It is better to choose meat on the bone. This will make the broth richer. It is filled with cold water and sent to the fire along with one peeled onion. The finished meat is cut from the bone and poured into the broth.
At the same time, set the peas to cook, pre-soaked in water for several hours (preferably all night). When the legumes are cooked, they are crushed with a blender and transferred to the meat broth.
The remaining onion and carrot are finely chopped and fried until appetizingly browned in any fat. The prepared vegetables are transferred to the future soup along with the remaining oil.

The soup is salted, flavored with selected spices and served for lunch with chopped fresh herbs.

Armenian beef khashlama

Ingredients: 2.5 kg of meat pulp, 2 sweet bell peppers, 3 – 5 potatoes, 4 – 6 small tomatoes, 2 onions, a bunch of fresh dill, 80 ml of light beer, salt, a pinch of ground sweet paprika, saffron, hops suneli.

Large onion half rings, medium slices of meat, and all the spices are sent into the cauldron. Large pieces of sweet pepper and tomatoes are laid out on top.
Potato cubes are poured onto red vegetables. It is enough to divide each potato into 6 – 8 parts.
Lastly, chopped dill is poured into the cauldron, beer is poured and water is added. The liquid should completely cover all ingredients.
The khashlama will simmer over low heat under the lid for 2.5 – 3 hours.

Thick Armenian soup is served hot for lunch with homemade bread.

Traditional shurpa

Ingredients: half a kilo of meat tenderloin, 2 - 3 potatoes, large onion, carrot, sweet bell pepper, 2 fresh tomatoes, 2 tbsp. l. tomato paste, 3 - 4 garlic cloves, a bunch of fresh herbs, salt, spices for beef.

Large onion cubes are lightly fried in hot oil in a cauldron. Next, medium pieces of beef tenderloin sprinkled with spices are added to the vegetable. The ingredients are simmered together until the meat juices evaporate.
All vegetables are cut randomly. It is advisable to chop the peppers and potatoes into equal cubes, and coarsely grate the carrots. Tomatoes are cut into pieces along with the skin.
When the pieces of meat begin to fry, all the vegetables and spices, except potatoes, are added to them one by one. After each new portion, the ingredients are fried together with frequent stirring for a couple of minutes.
After the tomatoes, tomato paste goes into the cauldron. It will brighten the taste of the finished dish.
Boiling water is poured into the container, which should completely cover all the ingredients.
The dish simmers over low heat under a tightly closed lid for a little less than an hour. The exact time depends on the “age” of the beef.
Next, potatoes are poured into the cauldron. Cooking continues until the potato pieces are completely cooked.
At the very end, the dish is salted, crushed garlic and chopped herbs are added to it.

This shurpa recipe can be improved to your own taste by experimenting with seasonings.

Unusual goulash soup

Ingredients: half a kilo of meat pulp, large beef bone, 270 g of fresh champignons, 3 - 4 potatoes, 2 onions, large carrots, 1/3 celery root, 2 bell peppers, 2 large raw eggs, 2 tbsp. flour, garlic to taste, 700 g of tomatoes in their own juice, 1 liter of broth, 5 - 6 allspice peas, 4 tbsp. l. ground sweet paprika, a pinch of cumin, salt.

Thin onion half rings are well fried in heated oil in a thick-walled pan. Then small slices of meat and a bone are laid out on them. The mass is fried with frequent stirring until the color of the beef changes.
Place cubes of celery and carrots in a pan. Frying continues until the liquid from the pan has completely evaporated.
Paprika is poured in, canned tomatoes without skin are added.
Over medium heat, the mixture simmers without a lid for 20 - 25 minutes. The contents of the container should boil moderately during the process.
Next, put pepper cubes and chopped garlic into the bowl, and pour in the broth.
After the liquid boils again, potato cubes, cumin, and pepper are added to the pan. The mass simmers slowly while the dough is prepared.
The eggs are broken into a bowl and seasoned with salt. Flour is added to them. The components are mixed. Thick, tight dough is placed in a bag and in the refrigerator for 12 - 15 minutes.
Champignon slices are placed in the soup. Small pieces of chilled dough are also poured in there. You can simply pinch them off from the main piece with your hands.

All that remains is to salt the dish, sprinkle with chopped herbs and cook for another 8 - 9 minutes.

Barley soup

Ingredients: 330 g of meat on the bone, 2.5 liters of purified water, 1/3 tbsp. pearl barley, 1 pc. carrots and onions, 2 tomatoes, salt, spices.

The meat is filled with water and cooked until done. Next, the pulp is cut off the bone and returned to the broth.
Finely chopped onions and carrots go into the pan.
Tomatoes are added to the soup in the form of puree without skin.
Already boiled pearl barley is poured here.
The dish is cooked for 12 - 14 minutes, salted and flavored with your favorite spices.

The finished soup should sit covered for about half an hour.

Delicious mushroom soup with beef broth

Ingredients: 430 g of meat pulp, 3 stalks of celery, 2 carrots, 2 garlic cloves, onion, 180 g of champignons, 2 potatoes, 80 g of pearl barley, 2 liters of meat broth, salt.

Small pieces of beef are fried in a frying pan until golden brown. The meat is transferred to a pan with broth.
Chopped onions, carrots, and celery are cooked in the remaining fat. They fry for 4 - 5 minutes.
Chopped mushrooms are added to the mixture. When the liquid has evaporated from the frying pan, you can add the fry to the broth.
Add potato cubes, pearl barley, garlic, and salt.

The soup is boiled until the cereals and potatoes are ready, after which it is left to steep under the lid for 12 - 15 minutes.

Sorrel cabbage soup in a slow cooker

Ingredients: half a kilo of beef, 4 potatoes, white onion and a bunch of green, 3 eggs, 2 bunches of fresh sorrel, salt, spices.

The meat is poured with cold water and cooked for 100 – 110 minutes in the “Stew” program.
The resulting broth is filtered. Potato cubes and beef, cut into pieces, are sent into it.
A whole onion is placed there. Products are salted.
Cooking continues for another half hour, but in the “Steam” mode.
Sorrel and green onions are finely chopped.
Raw eggs are beaten with a fork.
When the potatoes are completely cooked, you can add all the greens to the broth and pour in the eggs in a thin stream.

After boiling again, you can pour the soup into bowls and add homemade sour cream.

Beef for main course

Beef main dishes are hearty, tasty and easy to prepare. Any of them is suitable even for a festive feast.

To ensure that the beef is soft and juicy, it should always be pre-soaked in the marinade.

Baked in puff pastry

Ingredients: a little more than a kilo of beef tenderloin, half a kilo of frozen puff pastry, half a kilo of fresh mushrooms, 3 onions, 90 g butter, 70 ml dry white wine, 70 ml heavy cream, yolk, 20 ml milk, 35 g starch, salt, spices.

Slices of fresh mushrooms are fried with spices and salt until the liquid from the pan evaporates. Wine and cream are poured over them. The mushrooms remain on the fire again until the liquid evaporates.
The resulting mass is pureed, a stick of butter and starch are added to it.
A piece of meat, cut into a rectangle, is wrapped with kitchen twine so that it does not deform. The beef is rubbed with salt.
The workpiece is fried until a crust appears in hot oil.
The dough is cut into two parts and slightly rolled out. The twine is removed from the beef. It fits into the first part of the dough. Mushroom puree is distributed on top.
The meat is covered with a second plate of dough, brushed with yolk whipped with milk. The edges are securely fastened.

The dish is baked in the oven for 35 minutes at 220 degrees.

Classic Beef Osso Buco Recipe

Ingredients: beef shanks (2 pcs.), a glass of orange juice, 320 ml dry white wine, 2 onions, 2 tomatoes, carrots, 90 g tomato paste, garlic, 1 tbsp. l. grated orange zest, 2 sprigs each of rosemary and thyme, salt.

Excess fat is trimmed from the meat. The pieces are rubbed with salt.
The slices are fried in hot oil until golden brown, after which they are transferred to a separate plate.
All vegetables are finely chopped and fried in the remaining fat.
Wine is poured into the softened products, tomato paste, thyme, rosemary, citrus juice and zest are added. The mass simmers for 5 - 6 minutes until the alcohol evaporates.
Pre-fried meat is placed in a frying pan. And the spicy branches are removed from the container.

The mixture is simmered under the lid for 2 – 2.5 hours.

Hearty boiled meat salad

Ingredients: half a kilo of meat, 6 onions, 380 ml of purified water, 1 tbsp. l. vinegar essence, 6 tbsp. l. refined oil, 3 tbsp. l. tomato paste, a pinch of black and red hot pepper, 5 - 6 cloves of garlic, bay leaf.

The onion is thinly sliced and poured with vinegar essence diluted in water. After an hour, the vegetable is placed in a colander and lightly wrung out.
The beef is boiled in salted water with bay leaf and two types of pepper until fully cooked. The meat is cooled directly in the broth. Next, the beef is separated into fibers.
The meat is mixed with onions.
Chopped garlic with tomato paste is fried in a frying pan.
The cooled contents are used to top up the hot appetizer.

Before serving for lunch, the appetizer is cooled for several hours. If, for example, there are veal chops left in the refrigerator after the holiday, you can cut them into strips and add them to the salad instead of boiled meat.

Beef Stroganoff

Ingredients: half a kilo of meat fillet, 140 g of sour cream, onion, 1 tbsp. l. tomato paste and the same amount of flour, 160 ml of purified water, salt, black pepper.

The beef is lightly pounded into a whole piece. Next, the meat is cut across the grain into thin strips, and the onion into thin quarter rings.
Meat strips are fried in hot oil until golden brown. The beef is transferred to another plate.
In the same frying pan, fry the onion until golden. Then the vegetable is sprinkled with flour and cooked for another minute.
Add paste and sour cream to the onion, pour out the water.
The mass is salted and peppered. Meat is placed in it.

Beef stroganoff simmers under the lid for 25 to 40 minutes.

Beef baked in a sleeve with mushroom sauce

Ingredients: kilo of meat, 3 tsp. sweet mustard, the same amount of dried herbs, juice of half a lemon, salt, pepper, 280 g of champignons, 30 g of dried porcini mushrooms, half a liter of medium-fat cream, 2 tbsp. l. flour, 60 ml refined oil.

The oil is mixed with dried herbs, salt, pepper, lemon juice, mustard. This mixture is rubbed on all sides of the meat.
The beef is placed in a baking sleeve. The meat is baked for 90 minutes at 180 degrees.
For the sauce, finely chop the onion, finely pound the dried mushrooms, and cut the champignons into cubes.
Onions and fresh mushrooms are fried in hot oil. The mass is salted and peppered. Chopped dried mushrooms are poured into it and 130 ml of water is poured. The ingredients are fried for half an hour with frequent stirring.
Cream and flour are added. The sauce is brought to a boil and immediately removed from the heat.

The finished meat is cut into pieces and poured over the mushroom mixture.

Delicious beef goulash

Ingredients: half a kilo of meat, 2 onions, 3 tbsp. l. tomato paste and margarine, pepper, salt.

The washed and dried meat is cut into medium pieces, sprinkled with salt and pepper.
The onion is chopped into cubes.
Beef slices are fried in margarine until golden brown.
The meat is poured with a small amount of salted water. Add onions to it and add tomato paste.
Under the lid, the dish simmers for 80 - 90 minutes.

Ready goulash with gravy is served for lunch with any side dish.

Homemade roast in a slow cooker

Ingredients: 720 g of meat, a kilo of potatoes, 2 carrots, a large onion, 2 tbsp. l. tomato paste with garlic, a couple of tablespoons of dried chopped herbs, salt, black pepper.

In the “Frying” program, onion cubes are fried in hot oil. When the vegetable turns golden, add pieces of meat to it. Approximately 2 cm wide.
The meat and onions are fried together for 20 - 25 minutes with frequent stirring.
After the specified time has passed, randomly chopped remaining vegetables, salt, herbs, pepper and tomato paste are placed in the container. The ingredients are filled with water. The liquid should completely cover them.
In the stewing program, the dish simmers for 100 – 110 minutes.

Classic steak

Ingredients: half a kilo of beef shoulder, 3 onions, 3 g ground black pepper, 40 ml refined oil, salt.

The meat is chopped into small cubes with a sharp knife. Onions are cut in the same way.
The vegetables and chopped minced meat are combined in a bowl, after which the mass is salted, peppered and beaten well on the edges of the bowl.
Using oiled hands, form round pieces. There should be 6 of them in total.

In a grill pan with heated oil, fry the steaks for 4 - 5 minutes on each side.

Beef Stroganoff with sour cream

Ingredients: 830 g meat pulp, 3 onions, 1.5 tbsp. fat sour cream, 3 - 4 tbsp. l. tomato paste, 60 g butter, salt, freshly ground black pepper, a bunch of herbs.

The first step is to prepare the meat - strip it of films and tendons. The piece is cut into thin slices. To make the beef even softer, you need to lightly beat it with a special hammer.
Onion cubes are fried in melted butter until golden brown. Then they are cooked together with the meat. The latter should change color and become covered with a light crust. Add salt and pepper to the frying pan. Add sour cream and tomato paste.
The last thing to add is the chopped herbs.

The dish is simmered covered over low heat until the meat is soft.

Meat baked in pieces in foil

Ingredients: 340 g beef pulp, medium onion, 1 tbsp. l. honey mustard, salt, pepper mixture, dry garlic, thyme, dried herbs. How to cook beef in the oven in pieces is described below.

The meat is cut into small pieces and placed in a bowl along with onion half rings.
All bulk ingredients and mustard are added. The ingredients are rubbed together well with your hands. The beef should be soaked in salt and all the aromatic ingredients.
The contents of the bowl are transferred to foil and wrapped tightly.

The dish will be baked in a well-heated oven for 70 - 80 minutes.

Azu Tatar with beef

Ingredients: 230 g beef pulp, pickled cucumber, onion, 3 tbsp. l. tomato paste, 4 potatoes, 60 ml heavy cream, salt, pepper mixture.

A piece of meat is cut into thin slices. They are washed and dried with paper towels.
The onion and pickled cucumber are cut into thin strips.
The potatoes are peeled, cut into pieces and immediately sent to boil.
The onion is fried until golden brown, after which the meat is added to it. Together, the ingredients are fried for 8 - 9 minutes.
Place pickled cucumber strips on the frying pan, and after a couple of minutes - tomato paste, salt, and peppers.
Beef azu is stewed until the meat is soft.
The potatoes are mashed with salt and cream.

For each serving of puree, add a few spoons of ready-made azu.

Juicy and tender beef tenderloin steak

Ingredients: large steak, freshly ground black pepper, table salt.

The steak is washed and dried well with paper towels. It must be cut across the grain.
To ensure that the meat retains its rounded shape, it is tied with thread.
One side of the steak is coated with oil. It is with this part that it is placed on a well-heated frying pan. The meat is fried over high heat until golden brown.
After oiling the second part of the steak, the meat is carefully turned over and cooked until cooked. Only now can you salt it and get rid of the thread.
The finished juicy beef is left in the pan for 5 - 6 minutes. Next, the meat is transferred to a plate and covered with foil until it cools completely.

Steak is delicious served with spicy ketchup.

Pilaf in a slow cooker

Ingredients: half a kilo of meat, 3 onions, 2 tbsp. long grain rice, 3 carrots, 4 - 6 teeth. fresh garlic, salt, a handful of seasonings for pilaf.

Lean beef is freed from veins and films. Cut into cubes.
In the bowl of the device, in the “Frying” mode, the meat is cooked for 20 minutes with frequent stirring. The lid does not close.
Add onion cubes to the meat.
After a few more minutes - carrot sticks.
After 5 - 7 minutes, half a glass of hot water is poured into the container, spices, salt, and garlic cloves are added. The mass will simmer for 50 minutes.
Washed rice is spread over the surface of the ingredients. Another half liter of hot water is added.
The “Pilaf” program is turned on for another 45 minutes.

Instead, you can choose the “Porridge” or “Grains” option for the dish. The finished beef pilaf should sit covered for 20 minutes.

Stew with vegetables

Ingredients: 720 g beef pulp, onion, 640 g potatoes, 1 pc. carrots, eggplants, tomatoes, bell peppers, 3 tbsp. l. soy sauce, a pinch of spices, salt.

The beef is cut into small pieces and fried until golden brown.
After adding soy sauce, spices and salt, frying continues for another 6 - 7 minutes.
Half a glass of hot water is poured in. Under the lid, the beef simmers until fully cooked - about an hour.
All vegetables are washed, peeled and cut into cubes. They are fried one by one in a small amount of oil. Lastly, potatoes and a small amount of salted water are added. Vegetables are simmered over low heat until soft.
Meat is added to the mixture from the previous step. The dish is stewed for another 9 - 10 minutes under the lid.

When the stew has steeped a little, it can be served for lunch.

The most delicious beef cutlets

Ingredients: 210 g ground beef, onion, egg, slice of white bread, breadcrumbs, salt, aromatic herbs.

The crustless bread is soaked in warm water for a few minutes, then squeezed out and put into a blender along with the onions.
The ground mass is mixed with meat.
Aromatic herbs, salt, and raw egg are added to the minced meat.
After another mixing, small cutlets are molded from the mass.

The preparations are rolled in breadcrumbs and fried until golden brown.

Beef pastrami in marinade

Ingredients: 730 g beef, 1 tsp. turmeric, the same amount of ground coriander and beans, a pinch of sweet paprika, 5 garlic cloves, 1 tsp. Provencal mixture of herbs, salt, 80 ml sunflower oil.