The most delicious beef dish. How to cook juicy beef in a pan

Marinades for beef

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

For barbecue

Components:

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

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

For baking in the oven

Ingredients:

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

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

For steak

Components:

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

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

For frying

Ingredients:

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

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

How long to roast beef?

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

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

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

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

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

Classic beef stew with onions

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

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

Components:

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

How to cook:

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

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

Beef with vegetables in a pan

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

Components:

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

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

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

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

Sprinkle the dish with finely chopped herbs and serve.

Beef in sour cream in a pan

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

Components:

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

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

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

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

Grilled Beef in Coconut Sauce

Beef in coconut sauce

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

Components:

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

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

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

Season the dish with sugar and salt.

Beef in creamy raspberry sauce

Beef in raspberry sauce

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

Required products:

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

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

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

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

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

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

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

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

How to juicy roast beef steak

Components:

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

How to cook:

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

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

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

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Despite the great popularity of beef dishes, not every housewife cooks with pleasure from it, because beef is capricious meat. And it does not 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 carcasses differ significantly not only in nutritional, but also in taste. Some are suitable only for cooking them in boiled form, others go for cutlet mass, and still others can be fried, baked both in the form of slices and as a whole piece.

It's all about the amount of connective tissue that is present in the meat. For example, in the neck, flank, hem contains up to 80% of connective tissue, which is a film and coarse tendons. Such meat is suitable for making chopped steaks, cutlets. It is boiled for soups, 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 steak, langets, as well as fried whole or in portions, tenderloin, thick and thin edges, the inside and top of the hind leg are suitable. This meat cooks very quickly.

But there are some more nuances that every hostess should know about.

Subtleties of cooking soft beef

Young beef (veal) is very soft. It is easy to distinguish it from meat taken from an adult carcass. The meat of a young animal is much lighter. It has small fibers and light fat.
Old beef is dark red and its fat is yellow. This meat should not be fried because it will be tough. But the broth made from coarse-fibered meat and bones of old beef will turn out to be very tasty and fragrant. But you need to be patient, as it will cook for a long time.
For roasts, it is best to use meat from the spine or back leg.
Small or portioned pieces are cut only across the fibers. Such meat is less deformed during heat treatment, becomes softer faster and is easier to chew.
Before frying in a pan, washed meat must be wiped dry with a paper towel. Then the fat will not splatter, and the meat will be well fried.
Salted meat at the wrong time can also turn out tough. It cannot be salted long before heat treatment, because it loses juices. During frying, the beef is salted half an hour before being cooked. Then it will retain color and turn out juicy.
To make the pieces of meat softer, they are first beaten off with a special hammer or chopper. They become thinner and fry faster.
Harsh meat is marinated before frying or stewing. To do this, use vinegar, lemon juice, citric acid, dry wine, kefir, sour cream, since acid softens hard fibers. For the marinade, salt, pepper, bay leaf, sugar, chopped onions and carrots are added 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. Raw beef is rubbed with it, aged for several hours, and then fried or baked. Instead of mustard, meat can be marinated in chopped kiwi or pineapple juice.
During frying, care must be taken to ensure that the meat juice remains inside the meat. If it leaks out, then such meat will turn out dry and tough. Therefore, they begin to fry the meat over high heat, ensuring that it is quickly covered with a golden crust on all sides. If by that time it is still harsh, then a little liquid is poured into the pan, closed with a lid, the heat is reduced and the dish is brought to readiness.
Sometimes baked beef comes out dry. To fix this, you need to hold it over a pot of boiling water after the oven.
A good result is baked in foil. To do this, pour the meat with sauce or marinade, seal it well in foil so that steam does not escape, and bake until tender.
Hard 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.;
onion - 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).
Onion cut into half rings. Mix with meat.
Pour oil into a 1.5-2 liter cast iron. Put meat with onions. Close the lid.
Place in an oven heated to 180° and bake for 2 hours.
In a bowl, grind flour with salt and mustard. Mix with sour cream.
Take the cast iron out of the oven. You will see that the meat is almost cooked in its own juice, and the onion has become transparent. Pour the beef with sour cream sauce, close the lid and put in the oven for another half an hour.
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. Pat dry with paper towel.
Rub with salt and pepper.
Cut the carrots into short thick strips, cut three cloves of garlic into slices.
In the meat, make deep punctures, into which stick the carrots and garlic.
Mix the soy sauce with the remaining minced 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 an 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 crust.

Shtufat with pasta

Ingredients:

beef (cut) - 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. Pat dry with paper towel. Sprinkle with salt and pepper. Roll into a tight roll. Tie with twine.
Heat the oil 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 stucco to a saucepan. Cover it with carrots and onions. Add tomato paste, salt, pepper, bay leaf. Put a bunch of greens. Pour in hot broth or water. Close the lid.
Simmer at a low boil for 2 hours.
Remove the finished shtufat from the pan, remove the twine. Cut the roll into slices. Pour 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. Drop into boiling water. Remove foam and bring back to a boil. Reduce the fire to a minimum. Boil for 2-2.5 hours.
Prepare the sauce. Finely chop the onion. Spasser it in oil. Sprinkle with flour, stir. Dilute with a little broth. When the sauce boils, put sour cream, salt, pepper. Add beaten raw egg yolks. Mix well.
Remove the cooked meat from the broth, cool slightly. Cut across the fibers into slices. Place in a greased pan and pour over the prepared sauce.
Sprinkle grated cheese on top.
Place in an oven heated to 220°C and bake for approximately 40-50 minutes until golden brown.

Note to the owner

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

Photo: Bildagentur Zoonar GmbH / Shutterstock

Ingredients

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

Cooking

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

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

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

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

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

2. Beef Spaghetti Lasagna

@Delish/YouTube

Ingredients

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

Cooking

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

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

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

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

Photo: Anna Hoychuk / Shutterstock

Ingredients

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

Cooking

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

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

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

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

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

Photo: Lesya Dolyuk / Shutterstock

Ingredients

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

Cooking

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

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

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

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

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

5. Quesadilla with beef

@Delish/YouTube

Ingredients

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

Cooking

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

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

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

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

Photo: Evgeny Karandaev / Shutterstock

Ingredients for four burgers

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

Cooking

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

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

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

Photo: DanyL / Shutterstock

Ingredients

For tomato paste:

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

For meatballs:

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

Cooking

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

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

Photo: Danica Chang / Shutterstock

Ingredients

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

Cooking

Cut the meat into small flat rectangles.

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

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

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

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

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

Photo: Sapunova Svetlana / Shutterstock

Ingredients

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

Cooking

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

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

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

10. Beef cutlets in bacon

@Delish/YouTube

Ingredients

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

Cooking

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

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

A step-by-step photo recipe for making “those” homemade cutlets, with bread crumb and two types of meat - pork and beef. Preparing this dish is simple - we twist meat, bread, onions in a meat grinder, make homemade minced meat, form cutlets, roll in flour, fry until cooked in a pan. We serve cutlets with the best side dish for this occasion - mashed potatoes.

I suggest trying to cook such a marbled beef schnitzel in a frying pan in hot oil (and what, there are eccentrics who cook this dish in the oven!), Of course, we will first lightly salt the meat, beat it off and thoroughly bread it. Veal is ideal, but if you use it, you can safely call this dish then the classic "Viennese schnitzel", because in essence, that's what we will cook today! Potatoes will be cooked with meat as a side dish, although you can of course do without it.

Recipe for beef baked in pots with potatoes in the oven. Cut the meat, potatoes and onions into cubes. We place the onion with beef in pots, salt, pepper, mix, let marinate for 15 minutes. We add potatoes, a piece of butter, cheese, coat the topmost layer of dishes with a drop of mayonnaise (for the crust), place the pots in the oven, bake until tender. That's the whole recipe!

Recipe for doctor's sausage cooked at home according to GOST. If you are tired of eating "it's not clear what" and "it's not clear from what" - be sure to try to cook a normal doctor's sausage at home from real meat, and you will immediately understand the difference! Whoever says anything - the simplest recipe, a stick of doctor's sausage cooked on the weekend will allow you to make sandwiches all week from which you can not be afraid for your health, but at the same time, get simply incredible taste pleasure!

The recipe for azu in Tatar, which was prepared from beef, pickles and potatoes. I tried to recreate the recipe for this dish of Tatar cuisine based on my childhood memories of how my father cooked this aza ... I do not pretend to be the original, because I had to think a lot, but the result was quite satisfactory, which I wish you all!

Photo of a large, tasty and juicy minced beef steak. We chop the beef (preferably tenderloin), then salt and pepper the meat, beat it well, form a steak and fry it first in a pan, and then bring it to the required degree of roasting in the oven. This storehouse of male cooking is served under a fried egg. Very tasty and relatively easy to prepare, I recommend trying it! Well, to make it easier, I wrote a recipe with step-by-step photos of a steak to help you.

A photo of a roast beef that I once had a chance to cook. I just took a piece of marbled beef, marinated it a little in a mixture of olive oil, black pepper and garlic. Next, I fried a piece of meat on a corrugated grill pan, brought a piece of meat to the required degree of roasting in the oven, cut it into portions and served this whole wonderful thing to the table along with sauerkraut! I posted the recipe for my marbled beef roast beef with step-by-step photos here.

Photo of beef steak baked in cheese. Cooking is not much more difficult than a regular steak. That is, we need to take a good piece of beef, fry it on both sides in a pan. Put a couple of circles of tomato and cheese on the meat, place the steak in this form in the oven and get what you see in the photo. I posted the recipe for cooking a steak with step by step photos here.

Photo of a beef steak cut from the hip part of a bull and fried until cooked in a pan. In fact, I personally did not cut anything, but bought the necessary blanks in the store and prepared the steak for frying. The cooking process itself traditionally looks something like this: we coat a piece of beef with olive oil on all sides, let it rest and reach room temperature, after which we fry the meat twice on each side in a special corrugated frying pan to dry (i.e. without additional oils). After frying, the roundrum steak rests for 2 minutes, then it is salted, peppered, smeared with melted butter and immediately served to the table under a glass of dry red.

Photo of meatballs that I once cooked as a main dish. Meatballs are made from ground beef to which onions and a couple of egg yolks are added. From the minced meat prepared for meatballs, small koloboks are formed, which are dipped in flour, an egg in breading, and then baked until fully cooked in very hot vegetable oil. I wrote a very simple and most importantly delicious recipe for the meatballs shown in the photo, you can familiarize yourself with it.

Photo of roast beef in a pot. The meat was cut into large pieces, and then, together with onions and tomatoes, was baked in a pot in the oven. A description of one of the simplest pot roast recipes can be found here.

Photo of beef stewed in red wine. The dish is easy to make. In olive oil, fry large pieces of beef pulp until baked, then send chopped onions, then carrots to the cauldron with meat. We salt the dish, pour in a couple of glasses of red wine, and then stew the beef with wine for about an hour under a closed lid. 10 minutes before the end of cooking, spicy herbs (thyme, rosemary), garlic, sliced \u200b\u200band freshly ground black pepper are sent to the cauldron. Simultaneously with cooking meat, prepare a side dish. To do this, it is enough to place in a cauldron (directly on the meat) a clay or porcelain bowl with green string beans and / or broccoli, vegetables are miraculously steamed.

Photo of a lasagna I once made with minced meat, mushrooms, and purchased lasagna sheets. Since lasagna, like pizza, does not have a single recipe, I, without further ado, slyly joined the process of making lasagna in a very creative way. I made the meat base based on ground beef, mushrooms and pre-fried vegetables, after which I poured the minced meat with a glass of red wine, and at the very end I added garlic and chopped parsley, dill and green onions, poured a layer of lasagna with bechamel sauce and sprinkled with grated cheese. At the very end, the lasagna shown in the photo was sprinkled with parmesan. The Italian dish turned out to be very tasty and satisfying, if anyone wants to try to cook minced meat lasagna shown in the photo, I am attaching her recipe.

Photo of fried meat cooked by me with potatoes and vegetables. The beef is cut into small pieces, and then marinated in spices. Potatoes, cucumbers, garlic and tomatoes are cut into thin slices, after which the meat and potatoes are separately fried in a cauldron until half cooked. Fried meat and potatoes are sent to a cast-iron pan, cucumbers and tomatoes are also laid there, everything is slightly mixed and sent to a preheated oven until a baked crust is obtained on meat and potatoes. It turns out very tasty and original.

Trying to find options for what to cook from beef, the hostess will get acquainted with a large number of interesting delicious recipes. This is a popular meat that is easy to buy in any supermarket today. It becomes the basis of soups, first courses, hot dishes, snacks, etc.

There are a lot of options for the first courses of beef meat.

Most often it turns out to be the basis of traditional oriental soups. Beef in such cases 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 of tomato paste, 4-5 sprigs of fresh cilantro, carrot, a couple of bay leaves, salt.

The meat is poured with water, a bay leaf is added to it, after which the base for the soup is cooked until the beef is fully cooked. In the process, you need to remove the foam from the liquid. With a low boil, the broth is cooked for about 2 hours.
Onion cubes are fried in a pan until golden brown. Ideally - on beef fat. If it was not at hand, ordinary vegetable oil will do. Grated carrots, pepper sticks are poured to the already prepared onion. After a couple of minutes of frying, tomato paste is added. Together, the components are stewed for 8 - 9 minutes.
Ground nuts are combined with crushed garlic. This mixture is also sent to the pan. After that, the container can be removed from the fire.
The meat is removed from the liquid, cut from the bone. The broth is being strained. Slices of beef are returned to it, washed rice is poured.
After 10 - 12 minutes of cooking, you can put the sauce, dressing from the pan, all seasonings, salt and chopped herbs into the soup.
It remains 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 saucepan.

Pea first course in beef broth

Ingredients: 420 g of beef, a pound of chopped peas, large carrots, 2 onions, salt, spices, herbs.

Meat is better to choose on the bone. This will make the broth thicker. It is poured 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, peas are put to boil, soaked in water for several hours in advance (best of all - 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 appetizing rosy in any fat. Ready vegetables are transferred to the future soup along with the remaining oil.

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

Khashlama in Armenian from beef

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 semi-rings, medium slices of meat, all spices at once are sent to the cauldron. Large pieces of sweet pepper and tomatoes are laid out on top.
Potato cubes are poured over 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 the ingredients.
On a slow fire, under the lid of the khashlama, it will languish for 2.5 - 3 hours.

A thick Armenian soup is served hot with homemade bread for dinner.

Traditional shurpa

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

In a cauldron, large onion cubes are lightly fried in hot oil. Next, medium pieces of beef tenderloin sprinkled with spices are added to the vegetable. The ingredients are languishing together until the meat juice evaporates.
All vegetables are randomly cut. It is advisable to grind the peppers and potatoes with the same cubes, and grate the carrots coarsely. Tomatoes are cut into pieces along with the skin.
When the pieces of meat begin to fry, all vegetables and spices are added to them in turn, except for potatoes. After each new portion, the ingredients are fried together with frequent stirring for a couple of minutes.
After the tomatoes, tomato paste is sent to the cauldron. It will make the taste of the finished dish brighter.
Boiling water is poured into the container, which should completely cover all the ingredients.
On low heat, under a tightly closed lid, the dish languishes 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 fully cooked.
At the very end, the dish is salted, crushed garlic, chopped herbs are added to it.

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

Unusual goulash soup

Ingredients: a pound of meat pulp, a large beef bone, 270 g of fresh champignons, 3-4 potatoes, 2 onions, a large carrot, 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 half-rings of onion are well fried in heated oil in a thick-walled pan. Then small slices of meat and a bone are laid out to them. The mass is fried with frequent stirring until the color of the beef changes.
Cubes of celery, carrots are laid out in a saucepan. Frying continues until the liquid is completely evaporated from the pan.
Paprika is poured in, canned peeled tomatoes are added.
On medium heat, the mass languishes without a lid for 20 - 25 minutes. The contents of the container in the process should boil moderately.
Next, pepper cubes, chopped garlic are laid in the dishes, the broth is poured.
After boiling the liquid again, potato cubes, cumin, and pepper are added to the pan. The mass slowly languishes while the dough is being prepared.
Eggs are broken into a bowl, salted. Flour is added to them. The components are mixed. Dense tight dough is removed in a bag and in the refrigerator for 12 - 15 minutes.
Champignon plates are laid out in the soup. Small pieces of chilled dough are also poured there. You can simply pinch them off with your hands from the main piece.

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

Barley soup

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

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

Ready soup should be infused under the lid 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 mushrooms, 2 potatoes, 80 g of pearl barley, 2 l of meat broth, salt.

Small pieces of beef are fried in a frying pan until golden brown. The meat is transferred to a pot with broth.
On the remaining fat, chopped onions, carrots, celery are prepared. They fry for 4-5 minutes.
Chopped mushrooms are added to the mass. When the liquid has evaporated from the pan, you can send the fry to the broth.
Potato cubes, barley, garlic, salt are added.

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

Sorrel cabbage soup in a slow cooker

Ingredients: half a kilo of beef, 4 potatoes, a 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. Cubes of potatoes and beef, cut into pieces, are sent to it.
A whole bulb is laid there. Products are salty.
Cooking continues for another half an hour, but already in the “Steaming” 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 supplement with homemade sour cream.

Beef for the second

Dishes for the second beef are hearty, tasty and easy to prepare. Any of them is suitable even for a festive feast.

To make the beef 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, a pound of frozen puff pastry, a pound of fresh mushrooms, 3 onions, 90 g of butter, 70 ml of dry white wine, 70 ml of heavy cream, yolk, 20 ml of milk, 35 g of starch, salt, spices.

Plates of fresh mushrooms are fried with spices and salt until the liquid evaporates from the pan. Wine and cream are poured to them. The mushrooms remain on the fire again until the liquid has evaporated.
The resulting mass is pureed, a bar of butter and starch is added to it.
A piece of meat, cut in the form of 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 test. Mushroom puree is distributed on top.
The meat is covered with a second plate of dough, smeared 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 ossobuco recipe

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

Excess fat is trimmed from the meat. 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 to the softened products, tomato paste, thyme, rosemary, citrus juice and zest are added. The mass languishes for 5 - 6 minutes until the alcohol evaporates.
Pre-fried meat is laid out in a frying pan. And spicy twigs are removed from the container.

The mixture is stewed 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 peppers, 5 - 6 cloves of garlic, lavrushka.

The onion is thinly sliced and poured with vinegar essence diluted in water. After an hour, the vegetable is leaned back in a colander and slightly squeezed.
Beef is boiled in salt water with lavrushka and two types of pepper until fully cooked. The meat is cooled directly in the broth. Next, the beef is disassembled into fibers.
The meat is mixed with onions.
Chopped garlic with tomato paste is fried in a pan.
The cooled contents are filled with a hot snack.

Before serving for dinner, the appetizer is cooled in the cool for several hours. If, for example, veal chops remain in the refrigerator after the holiday, they can be cut into strips and added 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.

Beef is slightly beaten off by a whole piece. Next, the meat is cut across the fibers into thin strips, and the onion into thin quarters of rings.
Meat sticks are fried in hot oil until golden brown. The beef is transferred to another plate.
In the same pan, fry the onion until golden brown. Then the vegetable is sprinkled with flour and cooked for another minute.
Pasta and sour cream are added to the onion, water is poured out.
The mass is salted, peppered. Meat is laid out in it.

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

Beef baked in a sleeve with mushroom sauce

Ingredients: a kilo of meat, 3 tsp. sweet mustard, the same amount of dried herbs, juice of half a lemon, salt, pepper, 280 g of mushrooms, 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 laid out in a roasting sleeve. The meat is baked for 90 minutes at 180 degrees.
For the sauce, the onion is finely chopped, the dried mushrooms are finely crushed, the mushrooms are cut into cubes.
Onions are fried in hot oil with fresh mushrooms. The mass is salted, peppered. Crushed 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 with mushroom mass.

Delicious beef goulash

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

Washed and dried meat is cut into medium pieces, sprinkled with salt and pepper.
The onion is cut into cubes.
Slices of beef are fried in margarine until golden brown.
The meat is poured with a small amount of salted water. Onions are poured to it, tomato paste is added.
Under the lid, the dish languishes for 80 - 90 minutes.

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

Roast at home 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 becomes golden, pieces of meat are laid out to it. Approximately 2 cm wide.
Meat and onions are fried together for 20 - 25 minutes with frequent stirring.
After the specified time, randomly chopped remaining vegetables, salt, herbs, pepper and tomato paste are laid out in a container. The ingredients are filled with water. The liquid should completely cover them.
In the program for stewing, the dish languishes for 100 - 110 minutes.

classic steak

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

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

In a grill pan with hot oil, the steaks are fried for 4 to 5 minutes on each side.

Stroganoff beef with sour cream

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

First of all, meat is prepared - it is cleaned from 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 appetizing ruddy. Then they are cooked together with the meat. The latter should change color and become covered with a light crust. Salt and pepper are poured into the pan. Added sour cream, tomato paste.
Chopped greens are added last.

The dish is stewed under a lid 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, a mixture of peppers, dry garlic, thyme, dried herbs. How to cook beef in the oven in slices is described below.

The meat is cut into small pieces and sent to a bowl along with onion half rings.
All bulk components and mustard are added. The ingredients rub well with your hands. Beef should be saturated with salt and all aromatic components.
The contents of the bowl are transferred to the foil and wrapped tightly.

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

Azu in Tatar style 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.
Onion and pickled cucumber are cut into thin strips.
The potatoes are peeled, cut into pieces and immediately sent to cook.
The onion is fried until golden brown, after which the meat is laid out to it. Together, the ingredients are fried for 8 to 9 minutes.
Straws of pickles are laid out in a frying pan, and after a couple of minutes - tomato paste, salt, peppers.
Beef azu is stewed until the meat is soft.
Potatoes are mashed with salt and cream.

For each serving of puree, several tablespoons of the finished azu are laid out.

Juicy and soft beef tenderloin steak

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

The steak is washed and dried well with paper towels. It must be cut across the fibers.
In order for the meat to retain its rounded shape, it is tied with a thread.
One side of the steak is buttered. It is with this part that it fits into a well-heated frying pan. On high heat, the meat is fried until golden brown.
After oiling the second part of the steak, the meat is carefully turned over and brought to readiness. Only now you can salt it and get rid of the thread.
Ready juicy beef in a pan is left for 5 - 6 minutes. Next, the meat is transferred to a plate and covered with foil until completely cooled.

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 sticks.
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.
Onion cubes are sprinkled with meat.
A few minutes later - carrot sticks.
After 5 - 7 minutes, half a glass of hot water is poured into the container, spices, salt, chives are added. The mass will be stewed for 50 minutes.
Washed rice is spread over the surface of the ingredients. Another half liter of hot water is added.
For another 45 minutes, the Pilaf program is turned on.

Instead, for the dish, you can choose the option "Porridge" or "Grains". Ready beef pilaf should brew for 20 minutes under the lid.

Ragout 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.

Beef is cut into small pieces and fried until golden brown.
After adding soy sauce, spices and salt, frying continues for another 6 to 7 minutes.
Pour in half a glass of hot water. Under the lid, the beef languishes until fully cooked - about an hour.
All vegetables are washed, peeled and cut into cubes. They are fried in turn in a small amount of oil. Potatoes and a small amount of salt water are added last. Vegetables are simmered over low heat until soft.
Meat is laid out to the mass from the previous step. The dish is stewed for another 9 - 10 minutes under the lid.

When the stew is a little infused, it can be served for dinner.

The most delicious beef cutlets

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

Bread without a crust is soaked for several minutes in warm water, after which it is squeezed out and sent to a blender along with onions.
The ground mass is mixed with meat.
Aromatic herbs, salt, raw egg are added to minced meat.
After another mixing, small cutlets are molded from the mass.

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

Marinated beef pastrami

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

A piece of meat must be kept in brine. To prepare it, table salt is added to the water at the rate of 1 tbsp. l. dry product for 1 glass of liquid.

Soup with peas and cauliflower

Ingredients: head of cauliflower, 160 g of lean beef, 3 potatoes, carrots, onions, 120 g of frozen green peas, 3 tbsp. l. olive oil, salt, spices.

The beef is cut into small pieces and sent to cook for 40 - 50 minutes.
All finely chopped vegetables are poured into the broth, except for cabbage. They do not require pre-roasting. Peas are sent to the water frozen.
When the potatoes soften, you can pour the cabbage inflorescences into the pan.
Ready-made soup is delicious to serve for dinner with low-fat sour cream.

Recipe for steaming meat in a slow cooker

Ingredients: 620 g meat pulp, 2 onions, salt, spices.

The whole piece of beef is washed, dried. Next, the meat is rubbed with selected spices and salt.
Half rings of raw onion are poured to beef. In this form, the meat is left for about half an hour.
Next, a piece of beef is wrapped in foil and placed on a grill for steaming. Water is poured into the bowl of the device to the lower risk.
In the "Steam cooking" program, the dish is cooked for 70 minutes.

In a well-heated pan with vegetable oil, small pieces of lean beef are cooked until the juice evaporates.
The contents of the pan are salted. Wine is poured to it, chopped nuts, onion cubes, crushed garlic and small pieces of dried fruits are added.
The ingredients are stewed together for at least a third of an hour.

The dish is served for dinner with boiled rice.

Steak with melon marinade

Ingredients: 4 steaks, salt, pepper, 2 large slices of melon, 50 g butter, fresh garlic to taste, half a glass of broth.

The melon is cut into small cubes and fried in butter. Chopped garlic is added to the mass to taste. Pieces of melon after roasting should be very soft and tender.
Beef steaks are rubbed with salt, pepper, poured with broth and stewed under a lid over medium heat until tender.
The meat is transferred to a heat-resistant container, covered with the mass from the first step, and then sent to the oven for 15 - 17 minutes.

The treat is served hot for dinner without a side dish.

Baked diet beef with mushrooms

Ingredients: a pound of shoulder blade pulp, onion, salt, 420 g of mushrooms, 1.5 tbsp. water, salt, pepper.

Small pieces of meat, mushrooms and onions are sent to the multicooker bowl, salted, peppered and fried for 15-17 minutes in a suitable program.
Water is poured into the container, the device is switched to the "Extinguishing" mode.
The dish is cooked under the lid for 60 - 70 minutes.

To taste, any additional chopped vegetables can be added to meat and mushrooms.