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Beef recipe in its own juice. Stew with onions in its own juice. Beef stew with onions and carrots
There are many ways to stew beef with onions. And in order for the prepared dishes to be tasty, it is necessary to use only high-quality meat.
Beef stew with onions on the stove
Beef stew with onions goes well with boiled potatoes, vegetables, cereals and legumes.
How to cook:
In the oven
For 1 kg of beef you need:
- 5 tbsp. odorless spoons of oil;
- 2 onion heads;
- freshly ground black pepper to taste;
- 10 g of salt.
Cooking: 100 minutes.
Each serving: 399 kcal.
How to cook:
- Cut the pulp into slices across the fibers, beat off with a hammer, fry in oil with chopped onions, season.
- Put the meat on a baking sheet with high sides or on a roaster, drizzle with oil and cook in the oven, from time to time pouring it with melted meat juice. Pour 3-4 tbsp into the bottom of a baking sheet or roaster. spoons of water.
- Serve with potatoes, vegetable salad, herbs.
The video details how to stew beef with onions:
Meat in its own juice with onions
It should be noted that before cooking beef in your own juice, you must carefully prepare it. For example, very carefully remove the films and tendons with a sharp knife, then the meat will look attractive and appetizing.
Original recipe
Required:
- 1 kg of beef (brisket) + 500 g for minced meat;
- a little butter;
- 200 g onions;
- ground black pepper to taste;
- 10 g salt;
- 10 ml of milk;
- 15 g bacon.
It takes: 120 minutes.
Value: 370 kcal / 100 g.
How to cook:
- Rinse the brisket with water, cut out the tendons, dry slightly. Cut out the bone with a sharp knife.
- Cut a hole along the entire length of the piece, starting from the thin end, to form a pocket.
- Fill the pocket with minced meat, adding bacon into it. To cook minced meat, scroll the beef in a meat grinder, add milk, spices, mix thoroughly. Chop the bacon into cubes and put in the prepared minced meat.
- Sprinkle the stuffed beef with pepper, salt and grease with softened butter, put on a baking sheet. Spread coarsely chopped onions around the meat, bake in the oven. Periodically water the meat piece with the juice that stands out. If the liquid on the baking sheet evaporates during stewing and the meat juice starts to burn, add a little water.
Festive cooking option
Required:
- 4 young beef medallions;
- 2-3 st. tablespoons of butter;
- 150 g onions.
- 1 lemon;
- 40 ml of olive oil;
- 5-6 g of salt;
- 1-2 g of freshly ground black pepper;
- 6 sprigs of fresh green basil.
It takes: 90 minutes.
100 g serving value: 387 kcal.
How to cook:
- Remove the zest from the lemon with a fine grater, squeeze the juice out of the pulp.
- Chop the basil leaves.
- Make a marinade: combine olive oil, lemon juice, zest, basil in a deep bowl. Season all this with pepper, salt and mix.
- Put the medallions in the finished marinade, leave for half an hour to soak the beef.
- Heat a frying pan and fry the medallions only on one side, then gently turn over, put a cube of butter on each piece of meat, spread the onion rings on top, simmer until tender.
Beef stew with onions and carrots
It is not so difficult to stew meat with vegetables, but it is important to comply with some culinary requirements: gently beat off and deftly fry.
On the stove
Required:
- 500 g of beef (pulp);
- 1-2 carrots;
- 2 onions;
- 65 ml of refined oil;
- add salt and freshly ground black pepper to taste;
- fresh herbs to taste.
Cooking: 120 minutes.
Each Serving: 379 kcal.
How to cook:
- Cut the pulp into pieces. Approximately two slices per serving. Beat off, season with salt and pepper.
- Chop the carrots and onions. Heat the oil in a saucepan with a thickened bottom, put the vegetables, place the meat on top and cover with a second vegetable layer. Pour in ½ regular glass of hot water, close the pot with a lid.
- Simmer over low heat until tender (no more than 2.5 hours).
- Sprinkle chopped fresh herbs on the meat before serving.
Cooking in the oven
Required:
- about 2 kg of beef;
- 1 large carrot;
- 120 g peeled onions;
- 45 g tomato;
- bay leaf;
- frying oil;
- add salt to taste;
- black pepper-peas;
- 6 sprigs of dill.
Cooking will take 90 minutes.
Serving Value: 397 kcal.
How to cook:
- Season the meat with salt, fry in one piece until golden brown.
- Put in a roast pan or deep frying pan, pour hot water, filling half the volume, add fried tomato, fried vegetables (carrots, onions) chopped into strips, pepper, put lavrushka, simmer in the oven until the meat is cooked.
- It is easy to determine the readiness of the meat with a fork; if the fillet is soft inside, the dish is ready.
- Serve with fried or boiled potatoes, fresh herbs, salads and vegetable cuts, homemade pickles.
How to stew meat with tomatoes
One of the main advantages of this dish is that while cooking, you can do other things by sending the meat to the oven.
Required:
- 0.7 kg of young beef;
- 3-4 tomatoes;
- 160 g ghee butter;
- spices and herbs to taste.
It will take: 1 hour.
100 g serving value: 310 kcal.
How to cook:
- Cut the beef fillet into small pieces, sprinkle with red pepper and salt.
- Put a piece of meat in a frying pan, around it - chopped tomatoes in large slices, add a little boiling water and bake in the oven until the ingredients are fully cooked.
Hearty dish with potatoes
There are several recipes for stewing meat with potatoes. It is impossible to recommend any specific option as the best. Let each housewife choose herself at will.
Stew in the oven
Required:
- 1 kg of beef;
- 50 g odorless oil;
- 8-9 potatoes;
- 4 onion heads;
- 1 bay leaf;
- 3-4 peas of pepper;
- salt, garlic to taste;
- 1 bunch of fresh herbs.
It will take 90-100 minutes.
Serving Value: 378 kcal.
How to cook
- Rinse the beef with cold water, without drying, put on a baking sheet. Make punctures in a piece with a knife and insert slices of garlic, peas into them. Sprinkle the meat with table salt, chopped bay leaves, pour over with oil. Pour half a glass of boiling water onto a baking sheet and place it in a hot oven.
- After the pulp is browned, put peeled potatoes, onions in a deep baking sheet, pour over everything with the juice that has been released. Bake until all ingredients are done. Cut the finished meat into pieces, place on a serving dish with potatoes and onions, sprinkle with fresh dill or parsley.
Stew on the stove
Required:
- 700 g of beef pulp;
- 20-30 g flour;
- 45 ml refined frying oil;
- 160 g onions;
- 250 g potatoes;
- 20 g tomato;
- 10-15 g table salt;
- bay leaf + black peppercorns and freshly ground;
- a small bunch of fresh dill.
Cooking: 95 minutes.
100 g serving: 390 kcal.
- Peel a piece of beef from tendons, films. Then cut the flesh into chunks across the meat fibers.
- Beat each piece, then roll in sifted flour, fry in oil with chopped onion rings, season to taste with spices, bay leaf, add fried tomato paste and hot water, and potatoes cut into large slices.
- Stew the meat with potatoes on the stove, covering the pan with a lid until cooked. While cooking, gently turn the meat pieces.
Rules to help you prepare a delicious beef dish:
- Defrost meat only at room temperature, or better - on the refrigerator shelf, but then it will take about 10 hours.
- Meat must not be immersed in a container with water, otherwise it will lose its nutritional value.
- Do not freeze the thawed pulp again, it will be tough, tasteless and poorly nutritious, since it will lose juice when thawed, which is undesirable for any meat.
- Wash meat in warm water, rinse under running cold water. Do not store the washed piece for a long time, otherwise it will quickly deteriorate.
The video shows another good recipe for beef stew with onions:
Beef stew with onions is an excellent dish, it has a delicate taste and a pleasant onion aroma. You can cook with potatoes, carrots and tomatoes. Bon Appetit!
If you want to quickly and deliciously cook dinner, then cook braised pork in your own juice. Although, in principle, you can use any kind of meat, the main thing is to follow the recipe and you will get an excellent dish with gravy for any side dish.
In the photo, stewed pork
Recipe content:
And as soon as the meat is not cooked! However, the easiest, healthiest and most delicious way is to stew. Therefore, today's recipe is especially suitable for supporters of healthy and proper nutrition. Stews have a number of benefits. Firstly, it retains its nutritional properties, while it does not have any harmful qualities. Secondly, it is much easier for our body to digest. Thirdly, in order to cook it, you do not need to be at the stove for a long time, making sure that it does not burn. The result will always be amazing, the meat will still be tender. Fourth, braising is a great way to soften tough meat. Since, when stewing, the meat protein is destroyed, and the meat becomes soft. It is impossible to achieve this result with ordinary cooking or roasting.
To make the meat especially tasty with a lot of gravy, I advise you to take it with layers of fat. In this recipe, I suggest using, in addition to standard seasonings, ground nutmeg and ginger powder. But you can add other spices to taste if you like, such as cloves or Provencal herbs. One of the important secrets of the dish is salt, namely, the meat should be salted only after it has let the juice out. This will prevent it from drying out and make it especially tender.
- Caloric content per 100 g - 235 kcal.
- Servings - 4
- Cooking time - 2 hours
Ingredients:
- Pork - 500-700 g
- Onions - 1 pc.
- Garlic - 2 cloves
- Ground nutmeg - 1 tsp
- Ginger powder - 0.5 tsp
- Bay leaf - 3 pcs.
- Peppercorns - 4 pcs.
- Refined vegetable oil - for frying
- Salt - 1 tsp or to taste
- Ground black pepper - 0.5 tsp or to taste
Cooking stew with onions in your own juice
1. Wash the meat under running water, dry with a paper towel and cut into bars or cubes.
2. Peel onions and garlic, wash and chop: onion - in half rings, garlic - in strips.
3. Heat a frying pan or saucepan with a non-stick coating with vegetable oil and send the meat to fry. Cook it over high heat so that it is immediately crusty, which will retain all the juiciness in it. Fry it for 5-7 minutes until golden brown.
4. Then add chopped onion and garlic to the meat.
5. Continue roasting the pork, stirring occasionally, but set the temperature to medium. Cook it until the onion is golden and transparent.
6. Then season the pork with salt and pepper, put the spices (bay leaf, nutmeg, ginger powder, peppercorns), pour drinking water and place the pot on the stove. Cover the food with a lid, bring to a boil, reduce the temperature and simmer the meat over low heat for 1 hour.
We prepare the products that we need to cook pork in pieces in our own juice.
Wash the meat thoroughly under running water, Freeing it from the hymen. 
Cut into portions. Approximately 3x3 cm in size. 
Now transfer the pork to a bowl, add the pepper and mix well. 
Pour half of the sunflower oil into a preheated pan. We are waiting for 1-2 minutes for it to warm up too. 
We spread the pieces of meat, evenly distributing them over the surface of the pan. We turn on the fire above average. 
When the pork meat juices and changes color, salt it and mix well. 
Add the second part of the sunflower oil. Leave to brown until light golden brown. We put on medium heat. 
Peel the onion and chop coarsely. 
Pour the onion to the meat. We mix. 
Fry until golden brown over a less than medium heat. 
Now pour in enough water to cover the meat. We put on minimum heat, cover with a lid. 
When the gravy turns brown and thickens, taste the meat. If it is still harsh, add a little water and continue simmering. When the meat is tender. The gravy thickens, put the bay leaf and simmer for another 2 minutes.
2) Onions - one head
3) Ghee - 100 gr.
4) Salt with garlic - to taste
5) Red ground pepper - to taste
6) Dry cilantro - to taste
Recipe for cooking meat in its own juice (Lilybzh)
- Adyghe cuisine presents to your attention an excellent aromatic and hearty snack to the table of meat in a hurry. The pulp of lamb or beef, cooked according to the Adyghe recipe, flavored with garlic and spices, does not cause a real appetite even during cooking. If you are unexpectedly going to celebrate a small holiday, then this dish is just for you, however, if you are not too lazy and make a little more effort, then the meat cooked in its own juice, according to the Adyghe recipe, can easily turn into a festive dinner, but this is already a separate theme and another, more advanced composition of products. Let's start cooking already meat in its own juice small
Enjoy your meal!
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If you cook lamb correctly, then the dish can easily replace the main dish on weekdays and even on the festive table.
The dish surprises with its rich aroma, perfectly saturates and satisfies taste preferences. In addition, any novice and inexperienced housewife can cook it.
Easy, fast and tasty
* To make hair shine and soft, you need to apply coffee grounds and rub lightly with your hands, then rinse with warm water
* Diet on fresh juices will provide fast weight loss, but it is not easy to sustain it. Freshly squeezed juice from oranges, grapefruits and lemons should be drunk three times a day. Drink water the rest of the time. Typically, the diet lasts up to 3 days, and you can lose up to 3 kilograms.
* The secret recipe for pork shurpa is in many families, but one fact unites them: to cook it, pork shurpa on a fire, you should choose meat with a bone, from this the aroma of the soup will only benefit
* True Caucasian recipes are based on the use of open fire. Almost everything - from meat to dairy products - is cooked only on live fire. An ordinary frying pan with vegetable oil is more of an insult for a real Caucasian chef!
* Without sauce, any Caucasian dish loses its charm. It is used in almost all dishes. And if there are no several varieties of sauce on the table of a Caucasian family, the meal has failed. After all, this is taste, emphasized juiciness and aroma
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Stew: recipes without water and oil
This simple recipe will help you prepare a wonderful dish completely from any meat. You can take various pieces from the freezer. Also, according to this recipe, you can cook meat of wild animals - venison, goat meat, wild boar. The meat of a wild pig, which is particularly hard and requires a long heat treatment, according to this recipe turns out to be tender, juicy and simply melts in the mouth. The recipe is free of water and vegetable oil. Because the meat is stewed in its own juice. If you decide to add water, then the taste of the meat will acquire shades of boiled, and you will not achieve the desired result.
We offer several cooking options, on the stove, in a multicooker and in the oven.
Stewed meat in onions
Ingredients:
- Meat on ribs or other pieces - 1 kg,
- Onions 0.5 - 0.7 kg,
- Spices and herbs to choose from,
- Salt.
Cooking process:
Not everyone loves lamb for its specific taste. But if you hold it for several hours in a marinade of onions and spices, the smell will disappear.
So, we prepare medium pieces of meat or meat ribs, rinse them under running water and dry them with a paper towel.
We put it in a deep cup so that it is convenient to mix it. Add salt, sprinkle with dry herbs (I use thyme or savory).
We chop randomly peeled onions, send them to the meat.
Mix everything well. If you have time, we keep it in the refrigerator for a couple of hours. I sometimes marinate the meat on a barbecue, just sprinkle it with lemon juice.
Transfer the marinated meat in onions to a deep frying pan, cauldron or multicooker bowl. Simmer under a lid over low heat for a couple of hours. V slow cooker stew you need to cook on the "stewing" program, the cooking time is the same.
The meat is cooked without oil and water in its own juice and turns out to be very tender.
Oven stew
In this recipe, we suggest adding wine to the meat, it gives the stew a special barbecue taste. Alcohol will completely evaporate during heating, so this dish can be safely given to children.
If desired, wine can be excluded, but for this the meat must be fatty (boar, lamb, pork). If the product is lean, I would not recommend changing the ingredients.
Ingredients:
- 1 kg of any meat,
- 0.7 kg of onions,
- 1 glass of dry white wine
- garlic,
- salt,
- pepper,
- spices.
Cooking stew with wine in the oven
Prepare a mixture for sprinkling meat. Peel the garlic and squeeze it through a garlic maker or chop it in a grinder. Take a set of herbs at your discretion. A ready-made mixture of Provencal herbs works well. Spicy food lovers can add ground red peppers or chili peppers. Add salt and black pepper to taste.
Cut the meat into small equal medium-sized pieces. Dip them in a mixture of herbs, salt and pepper.
For stewing, we take a deep, preferably a cast-iron brazier or cauldron, the main thing is that these dishes do not have plastic handles. We clean and cut onions in half rings. Divide the chopped onion into two portions and put the first on the bottom of the pan, in a layer of about 3-4 centimeters. Put the meat cut into pieces on top of the onion. Put the second portion of onion on top of the meat. Fill everything with a glass of wine. If suddenly white is not found, then you can apply red. The main thing is not to take semi-dry, fortified, and even more so vinegar. The latter, in general, can ruin the dish, making it dry.
Cover the dishes with meat with foil and cover with a lid for greater tightness. All fees, boning and cutting, take no more than 10 minutes! And what will be the result!
Now we put the meat and onions in a preheated oven for 1.5–2 hours and set the temperature to 200–220 degrees Celsius. The cooking time of the dish depends on both the size of the pieces and the quality of the meat. Therefore, periodically you need to glance, opening it and checking for readiness. During cooking, a large amount of juice is released from onions and, when mixed with wine and juice from meat, it becomes an excellent base for stewing. No amount of water can replace this mixture. In a ready-made dish, the released juice can be used as a wonderful sauce for various side dishes.
We take the finished meat out of the oven, put it on plates and serve.
za100le-mt.ru
Meat in its own juice
We are accustomed to constantly experimenting with various spices, additives, sauces and, perhaps, have forgotten a little how wonderful taste and sophisticated aroma simple meat has, which is cooked in its own juice, practically without adding unnecessary ingredients. This time I decided to leave, so to speak, the original taste and aroma of pork and just added a little spice to enhance the taste. This cooking method is the simplest and at the same time one of the most delicious. This is what my favorite meat in its own juice looked like as a child. It is insanely simple to prepare, but I am sure that you will be satisfied with the result) so let's get started)
Meat (pork or veal) 500 g.
Butter 70-80 g.
Vegetable oil 1 tbsp. l.
Bow half goal.
Bay leaf 1 pc.
Black peppercorns 3 pcs.
Allspice 1 mountains.
1. Choose a non-fatty piece of meat, tenderloin is perfect. We wash the meat and dry it on a paper towel.
2. Cut into large equal pieces.
3. Put meat, butter, onion, spices, water and vegetable oil in a deep-bottomed saucepan or frying pan. Cover with a tight lid and set on fire. After boiling, reduce the fire to a minimum and leave to languish. After thirty minutes, remove the spices and onions and discard and continue to simmer for about an hour or an hour and a half until the liquid and light brown crust evaporate on the meat. If during this time the liquid has not evaporated, then you can simply open the lid. Salt to taste five minutes before the end and you're done. The readiness of the meat can be easily checked by piercing it with a knife. I told you that the recipe is very simple)
4. Fragrant meat in its own juice can be served with absolutely any side dish, or vegetables) Very tasty and very tender) I think you will like it. Bon Appetit)
Cooking pork in soy sauce is simple and easy, so I will not simmer, but proceed immediately to the recipe.
Spaghetti burger If you want to try the spaghetti burger, then you are in Philadelphia.
Lecho at home Lecho recipe where with the help of carrots and onions you can achieve a variety of flavors and satiety) I think homemade lecho will also find many fans, so let's get started).
Cauliflower in batter Cauliflower in batter is an excellent dish with a bright, memorable taste.
topshef.ru
Smiru's kitchen
- A piece of pork fillet, I had a neck, weighing about 700 grams;
- 1 tbsp salt;
- 3-4 cloves of garlic;
- ground black pepper;
- spices for meat.
One of these days I decided to try a new way of cooking boiled pork - boiled in a bag. The method, of course, is not new for a long time: with this method my mother prepares a liver with semolina, such as a roll or sausages. I also saw that in the same way they prepare rolls of bacon or bacon with spices. And she herself decided to try to cook meat with spices. I will immediately note the advantages of the recipe: such a boiled pork does not require a long salting, if you are pressed for time, then by the holiday you can make the pork quickly in this way, in three hours a piece of the collar may not have time to salt, but due to cooking in its own juice, the salt has time to dissolve and it is good to soak a small piece of meat weighing about 700 grams (I did not try to cook for a large piece). The second plus - the meat is very tender, juicy and aromatic!
Cooking boiled pork in a bag is easy and simple.
1. Rub the meat with spices and salt, I rubbed the garlic on a fine grater and smeared the pork with it. We leave for 3 hours (for longer, of course, it is also possible).
2. Put the salted boiled pork in a whole bag and tightly tie it so that air comes out of the bag (squeeze it out), but there is free space, since during the cooking process the meat itself emits a lot of juice.
3. Place the meat tied in the bag into one more whole bag and again tie it tightly, squeezing out the air and leaving free space in the bag.
4. Place the bags with meat in a spacious saucepan, pour cold water into it so that the meat is completely immersed in it, and set to cook on fire.
5. From the moment the water boils, boil the boiled pork for 1 hour and 45 minutes (very large pieces can be boiled for two hours). At the same time, we do not mix anything so that the packages do not break. The meat is cooked in this way perfectly, the water remains clean if the bags are hermetically tied. But the aroma of garlic still penetrates into the air. Nevertheless, do not be confused by this: the pan will still remain clean, and the salt will not go out into the water.
6. After the required boiling time, turn off the heat and remove the pan from the stove.
7. We pick up the bags by the handles with a fork and carefully so as not to break the bags in the water, take out the boiled pork onto a plate or other container.
8. Inside the bags you can see how much juice has escaped from the meat. Therefore, we open the packages so that the juices do not pour out on the table, take out the boiled pork and put it on a dry dish.
9. Let the meat cool and can be transferred to the refrigerator for solidification.
I couldn't bear to try, so I immediately cut off a piece of meat while it was still hot. The aromas spread throughout the apartment, so I really wanted to eat.
So - a piece of meat was devoured while still hot. This method of cooking boiled pork has a right to exist, because it turns out to be very tasty.
And this is what this boiled pork looks like after cooling in the refrigerator.
Recipe for cooking meat in its own juice (Lilybzh)
- Adyghe cuisine presents to your attention an excellent aromatic and hearty snack to the table of meat in a hurry. The pulp of lamb or beef, cooked according to the Adyghe recipe, flavored with garlic and spices, does not cause a real appetite even during cooking. If you are unexpectedly going to celebrate a small holiday, then this dish is just for you, however, if you are not too lazy and make a little more effort, then the meat cooked in its own juice, according to the Adyghe recipe, can easily turn into a festive dinner, but this is already a separate theme and another, more advanced composition of products. Let's start cooking already meat in its own juice small
- If you want the meat to cook quickly and be as tender as possible, then you need to take only fresh and young meat from the market or from specialized stores. Peel the flesh of lamb or beef from the film and tendons, rinse under running cold water. Cut into portions, but not too small, until set aside for other foods.
- Peel the onions, rinse and chop. Finely grate the garlic or pass it through a garlic press. Put the grated garlic in a suitable bowl and, adding salt, thoroughly rub the salt and garlic until a homogeneous mass is formed.
- Now let's move on to cooking meat in our own juice, so to speak, let's start cooking roast in Adyghe style. For this we need a medium frying pan. Put the ghee into the pan, heat it up and add chopped onions. Stirring occasionally, fry the onion until golden brown. As soon as the onion has acquired the desired color, add red ground pepper and dry cilantro, mix and fry for another 1 minute
- A fragrant spice roast is ready and waiting for meat. Put the cooked meat in a frying pan, mix the meat well in a frying pan, so that the meat is covered with frying on all sides, and during cooking, it absorbs the sharpness of the pepper and the aromatic properties of onion and cilantro. We cover with a lid and, having made the fire weaker, we begin to extinguish
- Look under the lid of the pan from time to time, stir the meat and watch the water and juice levels. As soon as the water and juice practically evaporate, we salt, prepared in advance, with salt pounded with garlic, add a little water, reduce the heat even more and simmer the meat over low heat until it is fully cooked.
- Hot, aromatic, soaked in spices and garlic, tender and juicy meat cooked in its own juice, put on a plate on a wide leaf of lettuce and serve. Top with finely chopped parsley or dill. Boiled or fried potatoes are usually served as a side dish; vegetable slices will not be superfluous. Separately, in a bowl at the Adygs, they serve Caucasian or their own
