What to cook from a good piece of beef. What to cook from beef pulp? Subtleties of cooking soft beef

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 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.

1. 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.
2. 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.
3. 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.
4. 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.
5. After 10 - 12 minutes of cooking, you can put the sauce, dressing from the pan, all seasonings, salt and chopped herbs into the soup.
6. 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 beef, half a kilo split peas, large carrots, 2 onions, salt, spices, herbs.

1. 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.
2. 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.
3. 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.

1. 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.
2. Potato cubes are poured over red vegetables. It is enough to divide each potato into 6 - 8 parts.
3. Lastly, chopped dill is poured into the cauldron, beer is poured and water is added. The liquid should completely cover all the ingredients.
4. 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.

1. In a cauldron, large onion cubes are lightly fried in hot oil. Next, medium pieces are added to the vegetable. beef tenderloin sprinkled with spices. The ingredients are languishing together until the meat juice evaporates.
2. 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.
3. 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.
4. After the tomatoes go to the cauldron and tomato paste. It will make the taste of the finished dish brighter.
5. Boiling water is poured into the container, which should completely cover all the ingredients.
6. 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.
7. Next, potatoes are poured into the cauldron. Cooking continues until the potato pieces are fully cooked.
8. 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: half a kilo of meat pulp, large beef bone, 270 g 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 own juice, 1 l of broth, 5 - 6 peas of allspice, 4 tbsp. l. ground sweet paprika, a pinch of cumin, salt.

1. 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.
2. Cubes of celery, carrots are laid out in a saucepan. Frying continues until the liquid is completely evaporated from the pan.
3. Paprika is poured, added canned tomatoes without skin.
4. On medium heat, the mass languishes without a lid for 20 - 25 minutes. The contents of the container in the process should boil moderately.
5. Next, pepper cubes, chopped garlic are laid in the dishes, the broth is poured.
6. 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.
7. 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.
8. 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.

1. The meat is poured with water and cooked until tender. Next, the pulp is cut off the bone and returned to the broth.
2. Finely chopped onions and carrots are sent to the pan.
3. Tomatoes are added to the soup in the form of mashed potatoes without skins.
4. Already boiled barley is poured here.
5. 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 meat pulp, 3 celery stalks, 2 carrots, 2 garlic cloves, onion, 180 g champignons, 2 potatoes, 80 g pearl barley, 2 l meat broth, salt.

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

1. The meat is poured with cold water and cooked for 100 - 110 minutes in the "Stew" program.
2. The resulting broth is filtered. Cubes of potatoes and beef, cut into pieces, are sent to it.
3. A whole bulb is laid there. Products are salty.
4. Cooking continues for another half an hour, but already in the “Steaming” mode.
5. sorrel and green onion finely cut.
6. Raw eggs are beaten with a fork.
7. 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 fresh mushrooms, 3 onions, 90 g oil, 70 ml dry white wine, 70 ml heavy cream, yolk, 20 ml of milk, 35 g of starch, salt, spices.

1. 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.
2. The resulting mass is pureed, a bar of butter and starch is added to it.
3. 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.
4. The workpiece is fried until a crust appears in hot oil.
5. 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.
6. 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 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 of rosemary and thyme, salt.

1. Excess fat is trimmed from the meat. Pieces are rubbed with salt.
2. The slices are fried in hot oil until golden brown and then transferred to a separate plate.
3. All vegetables are finely chopped and fried in the remaining fat.
4. 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.
5. 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, pinch each of black and red hot pepper, 5 - 6 cloves of garlic, lavrushka.

1. 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.
2. 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.
3. The meat is mixed with onions.
4. Chopped garlic with tomato paste is fried in a pan.
5. 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.

1. 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.
2. Meat sticks are fried in hot oil until golden brown. The beef is transferred to another plate.
3. In the same pan, fry the onion until golden brown. Then the vegetable is sprinkled with flour and cooked for another minute.
4. Pasta and sour cream are added to the onion, water is poured out.
5. 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.

1. The oil is mixed with dried herbs, salt, pepper, lemon juice, mustard. This mixture is rubbed on all sides of the meat.
2. The beef is laid out in a roasting sleeve. The meat is baked for 90 minutes at 180 degrees.
3. Finely chopped onion for sauce dried mushrooms finely pounded, champignons are cut into cubes.
4. Onion is fried in hot oil 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.
5. 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.

1. Washed and dried meat is cut into medium pieces, sprinkled with salt and pepper.
2. The onion is cut into cubes.
3. Slices of beef are fried in margarine until golden brown.
4. The meat is poured with a small amount of salted water. Onions are poured to it, tomato paste is added.
5. 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.

1. 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.
2. Meat and onions are fried together for 20 - 25 minutes with frequent stirring.
3. 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.
4. 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.

1. The meat is cut into small cubes with a sharp knife. Onions are cut in the same way.
2. 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.
3. With oiled hands, round blanks are formed. 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.

1. 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.
2. 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.
3. 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, pepper mixture, dry garlic, thyme, dried herbs. How to cook beef in the oven in slices is described below.

1. The meat is cut into small pieces and sent to a bowl along with onion half rings.
2. All bulk components and mustard are added. The ingredients rub well with your hands. Beef should be saturated with salt and all aromatic components.
3. 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.

1. A piece of meat is cut into thin slices. They are washed and dried with paper towels.
2. bow and pickle cut into thin strips.
3. The potatoes are peeled, cut into pieces and immediately sent to cook.
4. 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.
5. Straws of pickles are laid out in a frying pan, and after a couple of minutes - tomato paste, salt, peppers.
6. Beef azu is stewed until the meat is soft.
7. 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.

1. The steak is washed and dried well with paper towels. It must be cut across the fibers.
2. In order for the meat to retain its rounded shape, it is tied with a thread.
3. 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.
4. 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.
5. Finished juicy beef in the 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.

1. Lean beef is freed from veins and films. Cut into sticks.
2. 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.
3. Onion cubes are sprinkled with meat.
4. A few minutes later - carrot sticks.
5. 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.
6. Washed rice is spread over the surface of the ingredients. Another half liter of hot water is added.
7. 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, eggplant, tomatoes, bell peppers, 3 tbsp. l. soy sauce, a pinch of spices, salt.

1. Beef is cut into small pieces and fried until golden brown.
2. After adding soy sauce, spices and salt, frying continues for another 6 to 7 minutes.
3. Pour in half a glass of hot water. Under the lid, the beef languishes until fully cooked - about an hour.
4. 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.
5. 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.

1. Bread without crust is soaked for several minutes in warm water, after which it is wrung out and, together with the onion, goes to the blender.
2. The ground mass is mixed with meat.
3. Aromatic herbs, salt, raw egg are added to minced meat.
4. 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.

1. 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.



1. The beef is cut into small pieces and sent to cook for 40 - 50 minutes.
2. 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.
3. When the potatoes soften, you can pour the cabbage inflorescences into the pan.
4. 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.







1. The whole piece of beef is washed, dried. Next, the meat is rubbed with selected spices and salt.
2. Half rings of raw onion are poured to beef. In this form, the meat is left for about half an hour.
3. 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.
4. In the "Steam cooking" program, the dish is cooked for 70 minutes.





1. In a well-heated pan with vegetable oil, small pieces of lean beef are cooked until the juice evaporates.
2. 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.
3. 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.



1. 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.
2. Beef steaks are rubbed with salt, pepper, poured with broth and stewed under a lid over medium heat until tender.
3. 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.







1. 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.
2. Water is poured into the container, the device is switched to the "Extinguishing" mode.
3. The dish is cooked under the lid for 60 - 70 minutes.

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

Beef on the bone is a common name for different cuts of meat. Cooking time differs depending on the amount of meat fibers. The product is often used for soups, broths, stews, as such a set always gives a good fat, makes the first courses hearty, rich in taste.

How to prepare an ingredient

Part of the carcass of this type can be used in the solo version. It could be:

• loin;
• ribs;
• steaks.

The above parts can be baked, stewed or fried. Soup sets are often added to various stews. Many housewives are concerned about the question of how much to cook the product to get a rich meat broth. Classic variant cooking - 1.5 hours, but the time may vary. Here you will find many interesting step by step recipe with a photo where chefs show all the nuances of cooking in every detail!

Dishes with beef on the bone

With a similar part of the meat carcass, you can cook many delicious warming first courses, such as:

• hodgepodge;
• borsch;
• soups;
• stews.

Various variants of stew, stewed, marinated, boiled meat are very popular. Which option would you like? Choose the best recipe from our culinary selection!

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

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

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

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

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

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

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

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

Old Russian pickle with beef

• Servings - 6 pcs.

Ingredients

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

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

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

Old Russian beef pickle.

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

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

Beef stew with vegetables

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

Ingredients

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

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

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

Beef stew.

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

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

Classic beef steak

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

Ingredients

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

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

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

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

Classic beef steak.

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

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

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

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

Country-style beef patties

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

Ingredients

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

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

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

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

Country style meatballs.

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

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

Serve with a side dish of mashed potatoes.

Beef stew

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

Ingredients

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

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

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

Beef stew.

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

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

Secrets of cooking recipes

Beef dishes for the second A true childhood memory! Surely, many will remember the fragrant pieces of meat in gravy, served with buckwheat porridge. Our mothers prepared such a dish not by chance. Beef is not just a very tasty meat, it is also very healthy. It contains many vitamins and other elements necessary for maintaining health, including iron. It is this microcomponent that is recommended to be replenished in your body by pregnant women and children. Beef is the best option for these purposes!

Beef dishes are very tasty, but for inexperienced hostesses they become a real test! Incorrectly cooked beef can simply become rubbery. Avoiding this effect is simple, you just need to know how to properly process this type of meat.

In the case of beef, do not act at random. First you need to study the recipe you like and pay attention to all the subtleties of working with such meat. Only then will the second beef dish turn out to be really tasty.

Beef dishes have one secret of the most delicate taste, which lies in the youth of the meat itself. Young beef - veal - pale pink, elastic, shiny. If, under the guise of veal, they sell you a piece of saturated red color, this is beef, moreover, not at all young. Yellow fat will also testify to respectful age.

In Russian cuisine, the meat of young calves and cows is traditionally preferred, while European cuisine considers beef to be second-rate, preferring ox dishes, of which there are a huge number.

Beef suitable for all types of heat treatment. As a rule, the top of the butt, entrecote, sirloin or tenderloin are used for stewing and frying, other parts of the carcass are used for chopped cutlets or minced meat. It is not recommended to use pure minced meat or chopped pieces, because when heat treatment and so not very fatty meat shrinks even more, and the product becomes rubber-tasteless.

Beef should be cut strictly across the fibers. Wash under water for a long time and, moreover, soak, such meat cannot be. So it will lose its juice and it will not turn out soft. Various marinades will help soften the beef. Mustard, vodka and red wine are best suited for this role. In addition, you can make the meat softer by carefully beating it on both sides.

Beef should turn out not only soft, but also juicy. This is very easy to achieve! The best way- to seal the meat juice in a piece of beef. To do this, fry the meat in a hot frying pan until a crust appears. It is she who will prevent overdrying of the beef inside. In order to maintain juiciness, it is also necessary to salt the meat only when it is already well-done, and not raw.

Here, perhaps, are all the main secrets of cooking beef for main courses. Follow these recommendations and the recommendations of the selected recipe. They will help make beef main dishes really tasty!

Simple beef dishes for every day

The question of what beef dishes can be prepared for every day worries many hostesses. The variety of recipes for cooking this meat is confusing, and choosing a specific dish can be quite problematic.

The most common beef dishes are those prepared by stewing. Thanks to the addition of liquid or sauce during the cooking process, the meat is tender, soft and quite juicy. The most striking examples of such dishes are beef stroganoff and goulash. In general, beef stew goes well with side dishes such as vegetables, rice, potatoes.

Good for every day and those beef dishes in which the meat is processed by roasting. However, this cooking method requires certain rules to be followed. The part of the carcass from which the meat should be cut is usually indicated in the recipe. You need to use the specified piece. If a substitution is acceptable, then this will also be indicated in the recipe. In addition, you need to have some experience in roasting beef, since it is very easy to overdry it, making it tough. It is best to strictly follow the recommendations of the selected recipe.

Schnitzels, steaks, chops, roast beef - all these dishes are the best suited for cooking every day.

Lots of wonderful recipes step by step photos for cooking beef dishes for every day, you can find a website in this section of the site.

Festive options for the second

A festive table can decorate almost any beef dish. One has only to arrange this or that dish in a special way, serve sauce to it and the solemn dish is ready. Don't spend too much time worrying about what kind of holiday dish cook from beef. Choose any recipe to your taste and go cook. Beef in any form is a win-win option. But only, of course, if you cook it right!

Summing up…

Whatever beef dish you are planning to cook, simple for every day or festive, first of all, study the recipe for its preparation. Be sure to familiarize yourself with all the subtleties, otherwise you risk cooking "rubber" meat, more like a sole.

This section contains only best recipes beef dishes. By choosing any of them, you can cook a very tasty second one at home!

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 wine vinegar;
• 2 onions;
• 1 teaspoon of coriander seeds;
• 2 teaspoons of salt;
• 1 teaspoon black ground 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 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. spoons vegetable oil;
• 50 ml. water;
• greens

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 straw from bell pepper.

Salt the food, pour 50 ml. water and simmer the meat with vegetables under the lid for 7 minutes. Add slices fresh tomatoes and finely chopped garlic, stir. Simmer the dish for 4-5 minutes 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

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 pepper. Put everything in a blender, including garlic and lemon balm. Pour in the coconut milk and make a smooth paste. Then pour it into a deep frying pan with oil and cook for 3 minutes.

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

Season the dish with sugar and salt.

Beef in creamy raspberry sauce

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

Required products:

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

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

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

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

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

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

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

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

How to juicy roast beef steak

Components:

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

How to cook:

The steak does not need to be washed. Wipe it dry with a paper towel. Sprinkle the meat with pepper and salt, as well as spices. Rub them into the steak with your hands. Treat the beef on both sides sunflower oil. 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 succulent dishes.
Also learn how to cook beef in a pot in Russian
Enjoy your meal!