What can be cooked from beef: delicious recipes and secrets of cooking beef from the magazine site

Beef is an almost universal product from which you can prepare a huge number of delicious dishes: a variety of roasts with various vegetables, cutlets, barbecue, baked goods with beef and much more. It is also important that this meat contains a large amount of nutrients, especially beef is rich in zinc. Beef meat promotes active hematopoiesis, which makes it indispensable for those who have suffered injuries.

Beef recipes are considered very popular in many countries, but most housewives never manage to cook this meat correctly. Often, the beef is tough and dry, as a result of which the taste of this product is lost. It is in order to learn how to cook it correctly and tasty that the following collection of recipes is intended.

Recipe 1.

Ingredients: 3 tbsp. vegetable oil, 1 head of onion, 100 g broccoli, 250 g beef fillet, 2 cloves of garlic, 1 pc. chili peppers, 150 g of bean sprouts, 50 g of crab sticks, a quarter cup of green peas, 1 tsp. sugar, 1 tsp. salt, 1 tbsp. soy sauce, 1 lime, 2 tbsp. chopped shallots, 4 stalks of fresh coriander.

Heat a wok over medium heat for 1-2, and then add vegetable oil. Peel the onion, then chop thinly and place in a preheated pan. Wash the broccoli well and cut into small pieces, then add the broccoli to the onion. Cut the beef fillet into thin slices and place with vegetables, and then fry for 5 minutes. Slice the green peas diagonally. Peel and chop the garlic chili peppers. Bean sprouts and crab sticks are also thinly sliced. Add all the ingredients to the skillet and cook for about a couple of minutes. Add salt, sugar and soy sauce to the future salad. Mix everything thoroughly and place on portioned plates. Top with freshly squeezed lime juice and garnish with chopped coriander leaves and chopped shallots.

Recipe 2.

Ingredients: 150 g beef fillet, 5 pcs. cherry tomatoes, 4 quail eggs, lettuce to taste, 1 tsp. olive oil, 1 tsp. balsamic vinegar, 1 tsp mustard, 1 clove of garlic, a pinch of salt, black pepper to taste.

Boil the beef in salted water with a couple of bay leaves and a few allspice peas. Rinse the lettuce leaves under running water and tear with your hands. Next, start making the salad dressing. To do this, mix olive oil, balsamic vinegar, mustard with peeled garlic passed through a press. Mix all ingredients, add salt and pepper to taste. Cool the boiled beef and then cut into strips. Combine meat, lettuce, and cooked sauce together. Boil quail eggs until tender, and then cool and peel. Rinse the cherry tomatoes under warm running water. Cut eggs and tomatoes into halves. Place the meat with lettuce on a serving plate, and carefully place the quail eggs and tomatoes on top.

Recipe 3.

Ingredients: 1 kg beef pulp (back), 4 small carrots, 4 onions, 4 tsp. tomato paste, 1 head of garlic, 4 small chili peppers, 2 oranges, 1 tsp. sea ​​salt, 1 tsp. ground ginger, 1 tsp. starch if desired.

First, rinse the meat well under running water, and then remove all visible films and fat layers. Sprinkle the beef with salt and pepper, then rub with ground ginger and tomato paste. Place the meat in the roasting sleeve. Peel the carrots and onions, and then cut into medium pieces. Rinse the oranges in hot water and squeeze out the juice, which then pour into the sleeve with vegetables and meat. Tie the sleeve with a thick thread or a special sleeve clip. If there are no holes on the sleeve, then make several punctures on top. Send the sleeve with meat to the oven for baking for half an hour at a temperature of 200 degrees. After that, take out the sleeve with meat, make an incision on top to cool the dish. Remove the chilled meat from the sleeve and cut into very thin pieces, preferably across the grain. Place the meat in a serving dish and place the baked vegetables around. Pour juice from a sleeve on top of the beef or make a sauce with the addition of starch based on it.

Recipe 4.

Ingredients: 600 g of beef (entrecote part), 2 tbsp. butter or ghee, salt and freshly ground black pepper to taste.

Rinse the beef and cut into portions for entrecote about 1.5 cm thick. It is imperative to cut the meat across the grain. Then beat off the meat a little. It is advisable not to do this too much so that the meat remains juicy. It is best to use a wooden hammer for striking. Wipe the resulting entrecotes with a mixture of salt and freshly ground black pepper. Other seasonings can be used as desired, if desired. In a frying pan with a corrugated bottom, completely melt the beef fat or butter. Place the processed and seasoned cuts of meat in the boiling fat and fry on both sides. To make the entrecotes juicy and free of blood, fry the meat for no more than 5 minutes until a light crust forms. You can use vegetables and mashed potatoes fried in the same fat as a side dish.

Recipe 5.

Ingredients: 600 g beef pulp, 2 tbsp. tomato paste, 1 bell pepper, 1 onion, 1 medium carrot, 4 potatoes, parsley, curry and dried dill to taste, sunflower oil for frying, salt and adjika to taste.

First, peel the onion and chop finely, and then put it in a frying pan with heated vegetable oil. In the meantime, wash the beef well and cut into small pieces. Transfer the meat to a skillet, add a little water and simmer for about 30 minutes. Also wash the bell peppers, cut in half and peel off the stalk and seeds, and then cut into small pieces or strips. Add the pepper to the meat, mix everything and continue to simmer. Then add adjika and tomato paste to the goulash, salt everything and mix well. Simmer for another 30 minutes. Pour 2.5 liters of water into a prepared saucepan and boil. Peel the carrots and potatoes and then cut into small pieces. Rinse the parsley under running water and chop finely. Place the potatoes and carrots, parsley and the contents of the pot in a saucepan of boiling water. Cook the goulash soup until the carrots are done.

Recipe 6.

Ingredients: 500 g of beef, 1 pc. sweet pepper, 1 kg of potatoes, 2 carrots, 2 cloves of garlic, 150 g of leeks, 300 g of cabbage, 2 tbsp. olive oil, 2 bay leaves, half a bunch of fresh parsley, salt and pepper to taste, 3 liters of water.

First, rinse the vegetables under running water, and then chop. It is better to chop the bell peppers in half rings, and finely chop the carrots and leeks. You can also add other vegetables of your preference. The main thing is that they do not have a sharp taste and smell. Saute the leeks in a deep saucepan with a thick bottom, then add the chopped carrots and bell peppers. Simmer all vegetables for about 15 minutes. Then add cold water to the vegetables and bring to a boil. When the liquid comes to a boil, reduce the heat, then cook for another 20 minutes. Next, clean the beef from the fat layer and films. Cut the meat into small pieces and add to the vegetable broth. Add bay leaves, spices of your choice and fresh parsley there. Cook for about 2 hours until the meat is tender. Peel the potatoes and cut into small pieces before cooking the meat. Chop the cabbage thinly. Add the vegetables to the broth and cook for another 40 minutes until the vegetables and meat are fully cooked.

Recipe 7.

Ingredients: 300 g of puff yeast-free dough, 600 g of beef (boneless), 1 onion, 1 clove of garlic, 300 ml of chicken broth, 200 ml of water, 70 ml of red wine, 1 bay leaf, 1 tsp. dried thyme, 1 tsp. potato starch, 1 egg, 1 tbsp. milk, 2 tbsp. olive oil.

Soften the dough until elastic. Then cut the meat into small pieces and fry until light golden brown in a frying pan preheated with olive oil. For this, it is better to use a heavy-bottomed pan. Put the fried meat on a plate, and then cover with foil so that it does not cool down. In the remaining oil, fry the onion, chopped into small cubes and finely chopped garlic, until soft. Next, add broth, water and red wine to the pan. Add bay leaves and thyme. Season everything with salt and pepper to taste. Transfer the meat to a skillet and simmer over low heat for 1-1.5 hours. Finished meat should be tender and tender. Dissolve the potato starch in 50 ml of water and then add to the stew. Mix everything and simmer for a couple of minutes until thickened. Roll out the puff pastry to a thickness of at least 0.5 cm. Grease a baking dish with a little vegetable oil and sprinkle with flour. And then cover with dough. Lay out the meat filling, and on top make a "lid" of the dough. Bake for 15-20 minutes until the dough is done.

Recipe 8.

Ingredients: 0.5 kg of beef or minced beef, 1 white loaf, 500 ml of milk, 1 head of onion, 2 cloves of garlic, 2 eggs, 50 g of bacon or bacon, 1 tbsp. thyme greens, 1 tbsp. butter, salt and pepper to taste, vegetable oil for frying, 1 tablespoon each chopped parsley and dill.

Remove the crust from the loaf, and then soak half of the bread in milk. The second part of the loaf is needed for breading. Squeeze the soaked bread a little so that the milk does not drip. Rinse the beef under running water and pass it through a meat grinder along with bread soaked in milk. Peel the onion and garlic and chop well. Rinse the parsley and dill well and chop finely. Cut the bacon into small pieces. Next, fry the bacon in butter for 10 minutes until greaves are formed, which are then mixed with the minced meat. Then add eggs to the minced meat, salt and pepper to taste. Mix all ingredients well. Grate the remaining bread or chop with a blender. Shape the minced meat into a cutlet and roll in the breadcrumbs. Fry the patties on both sides until golden brown.

Recipe 9.

Ingredients: 600 g beef fillet, 3 tbsp. beef fat, 500 ml of bread kvass, 2 onions, 2 carrots, ½ turnips, 2 tbsp. tomato paste, 1 parsley root, 1 tbsp. flour, herbs to taste, salt and pepper to preference.

Wash the beef and cut into large pieces. Melt the fat in a frying pan, and then fry the beef in it. Then add bread kvass to the meat and put tomato paste, mix everything. Peel and cut the potatoes and carrots into small pieces. Peel the turnips, onions and parsley root as well, then cut into small wedges. Fry each type of vegetables in beef fat separately. Next, put the fried vegetables in one bowl with the meat in kvass and simmer over low heat until the meat becomes tender and soft. When serving, sprinkle the meat with vegetables with finely chopped herbs.

Recipe 10.

Ingredients: 1.5 kg of boneless beef, 125 Dijon mustard, 150 g of mushrooms, 500 g of yeast-free dough, 150 g of prosciutto, 3 yolks, salt, pepper and olive oil to taste.

Cut the beef into medium pieces and fry in olive oil. Next, transfer the meat to a separate bowl and brush it on all sides with Dijon mustard. Wash and chop the mushrooms, and then fry in a pan for 5 minutes. Then season with salt and pepper and fry for another 5 minutes. Put the prosciutto on plastic wrap, and top with the fried mushrooms and meat. Next, roll the ingredients into a roll and send to cool for 10 minutes. Soften the dough and then roll out. Place the meatloaf on top. Next, wrap the roll and brush with beaten egg yolk. Send the roll to bake for 50 minutes at 160 degrees.

In order for the beef to turn out soft, cooks from all over the world advise adding a little red wine or sour cream during frying or stewing. Also, the meat is very tender if you beat it off a little beforehand. Another secret to preserving juiciness is to cook breaded or batter meat. The young housewife also needs to remember that during cooking, only boiling water and in no case cold water can be added to the beef!

As you can see, the variety of beef dishes simply makes the culinary fantasy whirl from the uncertainty of the choice of a particular recipe. To achieve a good result, it is important to properly cook the beef meat so that it turns out to be soft and juicy. If you still cannot cook beef so that it is tender, then it is better to take the meat of a young calf. From such meat, all dishes are tender and definitely excellent.

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 the beef carcass differ significantly not only in nutritional value, but also in taste. Some are suitable only for cooking them boiled, others are used for cutlet mass, and still others can be fried, baked both in the form of slicing and in a whole piece.

It's all about the amount of connective tissue that is present in meat. For example, the neck, flank, and edging contain up to 80% of the connective tissue, which is films and coarse tendons. Such meat is suitable for the preparation of chopped steaks, cutlets. It is boiled for soups, stewed for a long time. It is not suitable for natural frying.

To cook beef in the form of roast beef, natural steak, langets, and also to fry it whole or in portions, tenderloin, thick and thin edges, inner and upper part of the hind leg are suitable. This kind of meat cooks very quickly.

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

The subtleties of cooking soft beef

• Young beef (veal) is very soft. It can be easily distinguished from meat taken from an adult carcass. The meat of a young animal is much lighter in color. It has fine fibers and light fat.
• Old beef is dark red in color and yellow in fat. This meat should not be fried because it will be tough. But the broth from coarse-fiber meat and bones of old beef will turn out to be very tasty and aromatic. But you need to be patient, as it will take a long time to cook.
• For roasts, it is best to use meat from the spine or back leg.
• Small or portioned pieces are cut only across the fibers. Such meat is less deformed during heat treatment, it becomes soft faster and easier to chew.
• Before frying in a pan, the washed meat must be wiped dry with a paper towel. Then the fat will not splatter, and the meat will cook well.
• 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, beef is salted half an hour before being cooked. Then it will retain its color and turn out juicy.
• To make the pieces of meat softer, they are first beaten with a special hammer or hoe. They become thinner and faster to roast.
• Harsh meat is marinated before frying or stewing. To do this, use vinegar, lemon juice, citric acid, dry wine, kefir, sour cream, as acid softens tough fibers. For the marinade, salt, pepper, bay leaves, 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. It is rubbed with raw beef, kept for several hours, and then fried or baked. Instead of mustard, meat can be marinated in chopped kiwi or pineapple juice.
• During frying, care must be taken to ensure that the meat juice remains inside the meat. If it flows out, then such meat will turn out to be dry and tough. Therefore, the meat begins to fry over high heat, ensuring that it quickly becomes golden brown on all sides. If by that time it is still harsh, then a little liquid is poured into the pan, covered with a lid, the heat is reduced and the dish is brought to readiness.
• Sometimes baked beef is dry. To fix this, after the oven, hold it over a pot of boiling water.
• Baking in foil gives a good result. For this, the meat is poured with sauce or marinade, well sealed in foil so that steam does not escape, and baked until tender.
• Tough meat can be pre-boiled and then stewed by adding spices, herbs and various vegetables.

Delicate beef in sour cream sauce in a cauldron

Ingredients:

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

Cooking method

• Wash the beef. Cut into strips and then cut across the fibers into medium-sized cubes (about 3 x 3 cm).
• Cut the onion into half rings. Mix with meat.
• Pour oil into a cast iron with a volume of 1.5-2 liters. Add meat and onions. Close the lid.
• Place in an oven heated to 180 ° and bake for 2 hours.
• In a bowl, grind the flour with salt and mustard. Stir in sour cream.
• Remove the cast iron from the oven. You will see that the meat is almost cooked in its own juice, and the onion has become transparent. Pour the sour cream sauce over the beef, close the lid and put in the oven for another half hour.
• Delicate beef in sour cream sauce is ready.

Beef stuffed with carrots, wrapped 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. Blot with a paper towel.
• Rub with salt and pepper.
• Cut the carrots into short thick strips, cut three cloves of garlic into slices.
• Make deep punctures in the meat, into which stick the carrots and garlic.
• Combine 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.
• Open the foil 10-15 minutes before cooking so that the meat is golden brown.

Ore with pasta

Ingredients:

• beef (edging) - 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 a paper towel. Sprinkle with salt and pepper. Roll into a tight roll. Tie with twine.
• Heat the fat in a frying pan and fry the roll on all sides until golden brown.
• Cut the onion into half rings, and chop the carrots into strips.
• Transfer the ore to a saucepan. Cover it with carrots and onions. Add tomato paste, salt, pepper, bay leaf. Add a bunch of greens. Pour in hot broth or water. Close the lid.
• Simmer on a low boil for 2 hours.
• Remove the finished ore from the pan, remove the twine. Cut the roll into circles. 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. Dip in boiling water. While skimming off the foam, bring it back to a boil. Reduce heat to low. Cook for 2-2.5 hours.
• Prepare the sauce. Chop the onions finely. Save it in oil. Sprinkle with flour, stir. Dilute with a little broth. When the sauce boils, add sour cream, salt, pepper. Add the beaten raw egg yolks. Stir well.
• Remove the finished meat from the broth, cool a little. Cut across the fibers into slices. Place in a greased skillet and cover with prepared sauce.
• Sprinkle with grated cheese on top.
• Place in an oven heated to 220 ° and bake for about 40-50 minutes until golden brown.

Note to the hostess

• The meat will be tastier if you add a little dry grape wine during stewing.
• They always start frying meat in a hot frying pan and dip 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.
• The boiled meat is cooled in broth. If left hot on a plate, it will become covered with an unappetizing dark crust and become dry.

Our people are more accustomed to cooking chicken and pork, but in the west, beef is preferred, especially bull meat, it is considered tastier than cow and less fatty, that is, more dietary. Today we will consider beef dishes, recipes with photos that are easy to prepare, we will give and give advice on how to turn an ordinary piece of beef meat into a tasty and juicy dish.

Beef in a slow cooker turns out very juicy, in a hurry you can quickly fry it in a bowl, pour water, add spices. It would be nice to throw vegetables there in cubes - zucchini will do, onions, carrots, eggplants - and put them in the Stew mode. While you are going about your business, after an hour, just open the multicooker and get a wonderful and healthy dish.

Also, in a frying pan, beef dishes turn out to be delicious (for example,), you just need to know the secret - initially fry the beef sharply over high heat to seal the fibers, and then stew it in any way. So the juices will remain inside, and the meat will not be dry. Sour cream, wine or even vodka will soften beef well. And you need to choose young meat, it is unlikely that you will be able to get a delicious lunch from an old cow. The meat should be of an even pink color, the streaks of fat are creamy, but not yellow. And in general, if the meat is too bright - it was definitely dyed, if it is too dark - old, do not take it. Choosing the right piece of beef is half the battle. The second half of success is proper cooking - we look at the recipes, choose the right one, and cook deliciously and simply.

Charcoal beef steak

If you are interested in simple and easy-to-prepare beef dishes, you will definitely like this recipe, because the dish is prepared simply and quickly, the meat turns out to be the most tender and juicy.

Products:

- 1 large steak approx. 5 cm thick.
- 2-3 tablespoons of oil (preferably olive)
- squeezed juice from lemon
- another whole lemon
- salt
- pepper

Beefsteak really likes butter, so do not spare the butter, brush the meat abundantly on all sides, salt and pepper. Put on a platter and leave for 1 hour, remembering to turn over occasionally. Grill the meat over coals, 6-8 minutes on each side. While our meat is frying, cut the lemon into thin slices, put the prepared steak on a plate and on top. Drizzle with lemon juice. Fast and delicious.

Look also: - simple, easy and tasty.

Oven beef with sauce

For four servings, foods:

- 1 kg of beef
- a teaspoon of mustard powder or 2 liters. grain mustard
- 1 lavrushka
- a bit of flour (about a teaspoon)
- 1 bow
- 2 cloves of garlic
- 0.5 kilos of carrots
- salt pepper
- some thyme and rosemary

For the sauce:

- a glass of meat broth
- a spoonful of corn flour
- a piece of butter, about 25 grams

Cut the onion into strips, chop the garlic into porridge, cut the carrot into two parts along the length. We heat the oven at 240 gr. Mix flour with mustard and grease the meat from all sides. Put onions, carrots, herbs and beef on top of them in a baking sheet. We send to the oven for 20 minutes. Then we reduce to 190 gr. and continue to cook for another 45-60 minutes (the time depends both on your oven and on the desired degree of roasting of the meat. Put our meat on a dish along with carrots, cover with foil and leave our beef to rest. In a frying pan, fry the flour in butter for a few minutes , then add the resulting soup from the baking sheet. Stir and let it boil. Pour the beef with this sauce and serve.

Oven beef with potatoes

This beef dish is suitable for children and will delight adults with its delicate taste and juicy structure.

We need:

- 1 kg boneless beef
- 3 carrots
- 1 cup chopped parsley
- some celery
- 1 red bell pepper
- 1 green pepper
- 50 gr. olive oil
- 2 large bows
- salt pepper
- 2-3 glasses of water
- 2-3 tablespoons of tomato paste

For mashed potatoes:

- 1.5 kg. potatoes
- 500 gr. milk
- 125 gr. sl. oils
- salt pepper
- 150 gr. grated cheese

Finely chop the onion and fry in a pan, add red and green diced peppers and diced carrots. Simmer for 10 minutes, then add parsley and celery to the pan. At this time, cut the beef into small cubes and put it in a saucepan, there are products from the pan. Add water, tomato paste, salt and pepper. Close with a lid and simmer for 50 minutes.

Now let's start making mashed potatoes. Peel the potatoes, wash, chop finely and cook in salted water until tender. When the potatoes are boiled, transfer them to a blender, add milk, butter, salt and puree. In a special dish intended for the oven, lay out the finished meat from the pan with all the vegetables, level it well and put the puree on top, while leveling it with a spoon. Sprinkle with grated cheese on top. Bake for 15 minutes at 180 gr.

Look more:

Beef in white sauce with vegetables

Our list of beef dishes, simple and easy to prepare, complements this recipe. The beef is cooked in a skillet and then transferred to the pot. A simple and delicious hot beef dish for lunch.

Products:

- 1 kg. beef (part from the leg)
- some grated crackers
- 150 grated cheese
- 120 gr. cream
- 1 vegetable cube
- 50 gr. sl. oils
- 200 gr. mushrooms
- 3 leeks
- 3 large potatoes
- 1 tbsp. spoon of margarine
- 1 bunch of dill
- 4 green onions
- salt

And so let's get down to cooking. Cut the meat into cubes and fry in margarine in a deep skillet until golden brown. Remove from the pan and put the chopped mushrooms, leek, green onion there. Simmer for 10-12 minutes. Put the beef in a saucepan and cook over low heat for about an hour. After that, increase the heat, add chopped potatoes, stewed vegetables, sl. butter, cream, dill, vegetable cube, salt. Simmer for another 20 minutes.

Beef roll in a roaster

If you are interested in boiled beef dishes, our recipe will suit your taste. The meat turns out to be spicy, juicy, tasty.

Products:

- 1800 gr. boneless beef, one piece
- 700 gr. dry red wine
- half a cup of black raisins
- 3-4 tablespoons of mixed peppers
- 2 medium onions
- 1 sour apple
- 1 teaspoon dry thyme
- 1 bay leaf
- 3-4 carnations
- 4-5 peas of black pepper
- half a liter of water
- 100 gr. ol. oils
- salt

So let's get started. Pour the wine into a deep bowl and soak the raisins in it to swell a little, for about 15 minutes. We tie our beef with a thread or a special rope suitable for cooking products in such a way as to give it the shape of a roll. Pour the pepper mixture onto a large flat dish and wrap the roll on all sides, for the best effect, you can grease the meat with olive oil in advance. In the roaster, heat the olive oil well and fry the roll on all sides, do not fry, so that the meat does not turn out tough.

Transfer the roll to a dish and simmer for 2 minutes in the same oil, finely chopped onion, then add grated apple, thyme, bay leaf, cloves and peppercorns. Simmer everything together for another 1 minute, pour out the wine with raisins. Transfer the roll to the rooster, let it boil, then add water, reduce heat and cook for 1 hour and 40 minutes, until the meat is tender. Turn the meat once, add hot water if necessary. When the roll is ready, carefully spread it on a large dish, cut the threads with scissors, cut into thin portions and pour the duckling yushechka. You can use rice, fried potatoes, or mashed potatoes for garnish. Bon Appetit!

Beef with rice and paprika

Diet beef dishes are presented with the following recipe, cooked with rice and wine.

Products:

- 1 kg. beef, boneless
- 3 tbsp. paprika spoons
- 2 cups of rice for pilaf
- 3-4 tbsp. tablespoons of tomato paste
- 1 glass of red wine
- half a cup ol. oils
- 4 tbsp. spoons of margarine
- 1 large bow
- salt pepper
- flour

Wash the meat, dry with a paper towel and cut into thin slices. Dip in flour and shake off excess flour. In a saucepan suitable for frying, heat the olive oil with two tablespoons of margarine and fry the beef lightly, then add the finely chopped onion and fry until golden brown. Pour out the wine, let it boil a little so that the alcohol evaporates. In four cups of water, dilute the tomato paste, pour over the meat, do not forget to add salt, pepper, paprika. Simmer for 45-50 minutes until the meat becomes tender. In the meantime, let's cook the rice. Add the remaining margarine to a saucepan of salted rice water and cook the rice as usual. Serve meat with rice and sauce from a saucepan.

Beef in soy sauce

Spicy and juicy dish, tender and tasty.

Products:

- 1500 gr. beef fillet
- 30 gr. olive oil
- 20 gr. butter
- 30 gr. soy sauce
- 2 spoons of honey
- 2 tablespoons of grape vinegar
- 2 teaspoons of sesame seeds

Cut the fillets into thin slices. In a large and deep frying pan, heat the olive oil along with the butter, add the soy sauce, vinegar, honey. We spread the beef and fry over high heat on both sides. Then put the fillets on a baking sheet and cook over medium heat for 30-40 minutes. Put the finished meat on a dish. Pour the yushechka from the pan and baking sheet into a saucepan, add 50 gr. water, let it boil, reduce heat and cook until it becomes thicker. Add sesame seeds at the end. Remove from heat. Pour the beef fillet with this sauce.

Soup with beef and vegetables

Beef first courses are also in demand, especially among people who respect healthy dishes like boiled beef, and if you like healthy food - this recipe is what you need.

Products:

- 1250 gr. beef
- 2 carrots
- 250 gr. ripe tomato
- 2 medium onions
- 1 spoon dried thyme
- 250 gr. potatoes (peeled)
- 2 liters of water
- 1 spoonful of peppercorns
- 1 clove of garlic
- some celery
- a little parsley
- 6 tablespoons of olive oil
- 1 bay leaf
- salt

First of all, we will deal with our beef, it must be thoroughly rinsed under running water so that all the blood is gone. Cut into pieces. Pour 3 tablespoons of olive oil into a deep saucepan, as soon as the oil heats up, we begin to fry the meat, constantly turning it over. When all the pieces become a beautiful golden color, add some water, reduce the heat and cook for 1.5 hours. In the meantime, let's get to the vegetables. Wash all the vegetables well, cut the carrots into slices, cut the onion into strips and fry in the remaining oil. Pass the tomatoes through a grater, cut the potatoes into small cubes. We send all products to the pan. Do not forget to add salt. Cook for another half hour. The soup is ready.

Boiled beef salad

If you do not know what to cook with boiled beef quickly and easily, then we offer you a wonderful salad.

Products:

- 300 gr. boneless beef
- 100 gr. lemon juice
- 1 red pepper
- 1 yellow pepper
- 1 medium tomato
- 3 cherry tomatoes
- 50 gr. parsley
- 1 onion (red)
- 4-5 tablespoons of olive oil
- salt

Boil the meat, and when cool, cut into thin long pieces. Place in a deep bowl. Cut the peppers and onions into strips and add to the meat. Finely chop the tomato and parsley and send to the rest of the products. Pour over the salad with olive oil and salt. Place on a flat, large dish. Decorate with parsley. Cut the cherry tomatoes in half and place on a platter around the salad. Bon Appetit!

Beef is one of the most popular and frequently used meat varieties in the diet. It is less fatty and, accordingly, less harmful than pork, and also has many beneficial properties. For example, beef contains a large amount of proteins necessary for the functioning of the human body, which are preserved even after almost in full, as well as vitamin B12. In addition, the use of beef is often recommended for anemia and to lower the level of dangerous cholesterol.

In addition to many useful qualities, it tastes great. - a good solution for cooking lunches and dinners, soups and If we talk about first courses, then you can cook almost any of them with beef. Traditional cabbage soup, borscht and others containing meat will acquire a wonderful taste and aroma and will turn out to be less fatty than those cooked using pork or poultry. We will not discuss the recipes for the first courses, but talk about whether for the second or dinner. I want to offer you some popular recipes that you can use on your daily menu. So, what to cook with beef for the second?

Goulash

One of the most popular and easy to prepare beef dishes is, of course, goulash. To prepare it, you need a minimum of products. For one serving: beef meat - about 200 g, 3 tablespoons of tomato paste, a tablespoon of flour, salt, vegetable oil. First you need to fry the meat in a pan in vegetable oil until it is browned. It is better to cook the dish in a deep frying pan or stewpan. You can transfer the browned meat to a shallow saucepan after it's browned. Now add tomato paste to the meat and fill it with water so that it completely covers it. Stir and for 10 minutes, then pour out a certain amount (half a glass) of broth, cool a little and add flour there. Mix thoroughly and pour back into the bowl where the goulash is prepared. Finely chop the onion and fry it separately, add it there, to the meat, add salt, pepper and lavrushka to the dish. Simmer for 5 minutes, sprinkle with herbs. A delicious beef second is ready! Of course, do not forget about the side dish, almost any will do: potatoes, rice, buckwheat, pasta.

Beef stroganoff

Another dish that needs to be mentioned when talking about what to cook from beef for the second is beef stroganoff. To prepare it, we need: beef, sour cream, onions, flour, butter, salt, pepper. Cut the meat into pieces about 2 cm thick and beat them to halve the thickness. Cut the resulting pieces into 3-4 cm long sticks and sprinkle them with salt and pepper. Melt some butter in a frying pan and fry a teaspoon of flour in it, then add 100 g of sour cream and heat for another minute. Add 2 tablespoons of tomato paste, stir. The sauce is ready. Transfer it to another dish, such as a saucepan, and the frying pan will still come in handy. Fry the prepared strips of meat, just not all at once, but several pieces at a time, so that they do not give juice, place the meat in a bowl with sauce. Fry the onion, pour in the same. All products for beef stroganoff are assembled. Stir and bring to a boil, no need to boil. Here is another answer to the question: "What to cook from beef for the second?" Serve with a side dish, the second is done!

As you can see, preparing beef main courses is simple and quick, convenient and very tasty. In fact, there are a lot of beef dishes. It can be boiled and fried, stewed and baked. She, as already mentioned, goes well with any side dish. You can make minced meat from it, which will serve as the basis for cutlets, fillings for pies, casseroles or, for example, naval pasta. Beef can be stewed or baked in the oven along with potatoes, making it the perfect second course that doesn't require a side dish.

Beef is meat obtained from cattle. It serves as an excellent source of valuable vitamins, trace elements, amino acids and easily digestible protein. It is widely used in cooking for soups, salads, fillings for savory pastries and other dishes. In today's publication, simple recipes for delicious beef will be presented.

Olivier with meat

This hearty and simple salad is prepared not only with sausage, but also with boiled beef. From such a replacement, it becomes not only much tastier, but also much healthier. To create it you need:

• 200 grams of beef pulp.
• 2 large pickled cucumbers.
• 2 potatoes.
• A can of canned peas.
• 2 medium carrots.
• 3 hard boiled eggs.
• Fine crystalline salt, spices and mayonnaise.

This delicious beef salad recipe is incredibly simple. The washed meat is poured with water and boiled in salted water until cooked. Then it is carefully removed from the broth, cooled, cut into small pieces and placed in a deep container. Canned peas, chopped eggs and cubes of pickled cucumbers are also sent there. At the final stage, pre-boiled, peeled and chopped root vegetables are added to the common dishes. The finished appetizer is salted, seasoned with spices and poured with mayonnaise.

Old Russian pickle

Lovers of hearty soups will surely appreciate the recipe for a delicious beef dish described below. To cook a fragrant thick pickle for the whole family, you will need:

• 4 potatoes.
• Kilo of beef.
• Medium carrot.
• Large onion.
• 4 pickled cucumbers.
• 100 grams of pearl barley.
• A glass of cucumber pickle.
• 2 bay leaves.
• Fine crystalline salt, spices and vegetable oil.

This is a very nutritious, simple and delicious beef dish. The recipe for its preparation can be reproduced by any beginner who has never cooked pickle. You need to start the process with the processing of meat. It is washed, placed in a large saucepan, poured with water, seasoned with lavrushka and sent to the stove. After a short time, the softened beef is removed from the broth and cut into pieces. As for the liquid itself, it is filtered through cheesecloth and returned to the switched on burner. Pour washed barley into a saucepan with re-boiled broth and boil it for about forty minutes. After the indicated time has elapsed, potatoes cut into cubes, sautéed onions and fried carrots are added to the common bowl. All this is salted and simmered over low heat until vegetables are soft. Ten minutes before the end of the process, chopped beef, chopped cucumbers and brine are added to the soup.

Stewed meat with vegetables

Using the method described below, a full-fledged second is obtained, which does not require additional side dishes. Since this recipe for a delicious beef dish, with a photo of which can be found below, involves the use of a certain set of products, double-check in advance if you have in your stocks:

• 300 grams of potatoes.
• A pound of beef.
• 2 zucchini.
• 3 tomatoes.
• 2 fleshy bell peppers.
• Large onion bulb.
• 3 full large spoons of mayonnaise and sour cream.
• Salt, herbs and vegetable oil.

Accurately following the technology described below, any housewife will reproduce this beef recipe without any problems. It's easy to make a soft stew quickly and deliciously. First you need to wash and dry the selected piece of tenderloin. Then it is divided into large pieces, salted, fried over the highest heat until golden brown and removed from the burner.

Washed vegetables are peeled and seeds removed, cut and combined in one bowl. Part of the resulting mixture is placed in a refractory container. Pieces of meat and leftover vegetables are spread on top. All this is poured with sour cream combined with mayonnaise, sprinkled with chopped herbs, covered with foil and sent for heat treatment. Beef is cooked at 200 degrees until all ingredients are soft.

Potato and meat casserole

We draw your attention to another simple and delicious beef recipe. Simple and tasty dishes usually have readily available ingredients and this casserole is no exception to the general rule. To prepare it, you will need:

• Kilo of tenderloin.
• 3 carrots.
• 2 sweet peppers (preferably red and green).
• 2 large onions.
• 2-3 glasses of filtered water.
• 3 full large spoons of tomato paste.
• 50 milliliters of quality olive oil.
• Celery and fresh herbs.

Since this delicious beef recipe involves the use of mashed potatoes, you will have to additionally prepare:

• 125 grams of good butter.
• 500 milliliters of milk.
• 1.5 kilos of potatoes.
• 150 grams of cheese shavings.
• Salt and spices.

To quickly and tasty cook beef, the recipe for which assumes the presence of mashed potatoes, you need to start the process from this stage. Washed and peeled root vegetables are cut into pieces, poured with slightly salted water and boiled until soft. Then the potatoes are combined with milk and butter and beat well with a blender.

Now it's time to tackle the rest of the vegetables and meats. Put chopped onion in a frying pan and lightly sauté it. Then chopped bell peppers and carrots are added to it. Ten minutes later, pieces of meat, salt, spices, celery, herbs, water and tomato paste are sent to the common frying pan. All this is covered with a lid and stewed over minimal heat for a little less than an hour. The softened meat with vegetables is laid out in a deep oiled form. Spread the mashed potatoes and cheese shavings on top. Cook the casserole at 180 degrees for no more than fifteen minutes.

Meat with vegetables in a creamy sauce

Lovers of hearty food will surely like another delicious beef recipe. Simple and delicious ingredients work well together for a nutritious and healthy meal. To make a dinner like this, you will need:

• 150 grams of cheese shavings.
• Kilo of beef tenderloin.
• 200 grams of mushrooms.
• 150 milliliters of cream.
• 3 large potatoes.
• Leeks - 3 pcs.
• Salt, spices, green onions and dill.
• A tablespoon of margarine.
• Vegetable cube.

To start reproducing this recipe for delicious beef in a creamy sauce, you need to heat the meat. It is washed, cut and fried in margarine until a beautiful golden crust is formed. Then it is taken out of the pan, and mushrooms, leeks and chives are spread in its place. As for the beef, it is placed in a saucepan and simmered over low heat for at least an hour. Then add chopped potatoes, salt, vegetable cube, cream, chopped dill and mushrooms with onions to it. All this is gently mixed and brought to full readiness.

Meat in soy sauce

The technology described below allows you to quickly and tasty cook beef. The recipe for this dish is extremely simple, so any novice cook will master it without any problems. The main thing is that at the right time you have at your fingertips:

• 30 milliliters of soy sauce.
• 1.5 kilos of beef pulp.
• 20 grams of good butter.
• 2 full large spoons of honey and grape vinegar.
• 30 milliliters of olive oil.
• 2 teaspoons of sesame seeds.

Those who cannot imagine a full-fledged dinner without something meaty will certainly be interested in another delicious beef recipe (you can find a photo of similar dishes in this article). The only thing that you need to pay special attention to before starting to play it is the selection and preparation of the side dish. Washed and dried beef is cut into thin slices and sent to a frying pan, which already contains olive and butter, honey, grape vinegar and soy sauce, and fried over high heat. Place the browned pieces on a baking sheet and bake at moderate temperature for forty minutes. The finished beef is transferred to a dish and poured over with a pre-thickened sauce made from sesame seeds and the liquid that remains after frying the meat.

Cutlets

Every young housewife must definitely master this simple and delicious recipe with beef (a photo of the dish made from it can be seen below), because it is he who allows you to quickly and satisfyingly feed the whole family. To serve ruddy and juicy cutlets for dinner, you will need:

• 500 grams of tenderloin.
• Half a white loaf.
• 500 milliliters of milk.
• Large onion bulb.
• 2 cloves of garlic.
• 50 grams of bacon.
• 2 eggs.
• A tablespoon of softened butter.
• Salt, thyme, parsley, and dill.
• Breadcrumbs and refined vegetable oil.

Like many of the most delicious beef recipes, the cutlet recipe involves the use of a minimum amount of additional ingredients and not too complicated cooking. The washed meat is cut into large pieces and passed through a meat grinder along with bread crumb, previously soaked in milk. Eggs, salt, herbs, chopped onion, crushed garlic and bacon fried in butter are added to the resulting mass. All are well mixed and cutlets are formed from the resulting minced meat. Each of them is rolled in breading and sent to a hot frying pan greased with vegetable fat.

Meat soup with vegetables

This delicious beef recipe makes it quick and easy to prepare a nutritious and healthy meal for the whole family. To cook such a soup, you will need:

• A kilo of potatoes.
• Bell pepper.
• A pound of beef.
• 150 grams of leeks.
• 2 carrots.
• 2 cloves of garlic.
• 300 grams of cabbage.
• 2 bay leaves.
• 3 liters of water.
• Olive oil, salt and herbs.

Leeks, carrots and peppers are washed, chopped and fried in a thick-bottomed saucepan, to which a little vegetable fat was previously added. Then the vegetables are poured with filtered cool water and brought to a boil. After twenty minutes, washed and finely chopped meat, bay leaves and parsley are added to a common pan. After about two hours, pieces of potatoes, finely chopped cabbage and salt are carefully loaded into the boiling broth. All this is simmered until all ingredients are soft. Ready soup is insisted for a short time under the lid and served for dinner.

Meat with vegetables in the sleeve

The recipe for delicious beef described below allows you to quickly prepare a juicy and aromatic dish that can decorate any holiday. To reproduce it at home, you will need:

• 4 small carrots.
• Kilo of beef pulp.
• 4 onions.
• 4 teaspoons tomato paste.
• Head of garlic.
• 2 oranges.
• 4 small chili peppers.
• A teaspoon of sea salt, starch and ground ginger.

Washed and dried meat is cleaned from fat and films. Then it is rubbed with salt and spices, coated with tomato paste and placed in a roasting sleeve. Pieces of onion, chopped carrots and juice squeezed from two oranges are also sent there. The sleeve is tied with a thick thread and put into a preheated oven. Beef with vegetables is baked at 200 degrees for half an hour. Then it is cooled, cut into thin pieces, laid out on a plate and poured over with the juice remaining in the sleeve and thickened with starch.

Spicy beef with rice

This aromatic and hearty dish is ideal for an ordinary family dinner. To cook four servings of this meat with a side dish, you will need:

• 450 grams of beef pulp.
• 6 tomatoes canned in their own juice.
• 320 grams of basmati rice.
• 2 green apples.
• On a large red and white onion.
• 75 grams of flour.
• A handful of peanuts.
• 40 milliliters of olive oil.
• 3 cups broth.
• Sea salt, curry and black pepper.

The washed meat is blotted with paper towels, cut into small pieces, breaded in flour and fried in a thick-bottomed frying pan greased with olive oil. The browned beef is transferred to a plate, and chopped apples and chopped red onions are sent in its place. Once they are fried, salt, spices, flour and broth are added to them. Mix everything well, bring to a boil and combine with meat and tomatoes. The resulting mass is extinguished for an hour.

Meanwhile, in a separate frying pan, sauté white onions, add rice and water to it and bring the cereals to readiness. The cooked side dish is combined with meat, sprinkled with crushed nuts and served for dinner.

Beef stroganoff

Connoisseurs of simple homemade food will certainly be interested in another delicious beef recipe (you can see a photo of the dish below). Such meat goes well with crumbly rice, boiled buckwheat or mashed potatoes. Therefore, it can be a great option for a hearty dinner. To make beef stroganoff, you need:

• Kilo of beef tenderloin.
• 100 grams of pork belly.
• 500 milliliters of light beer.
• 40 grams of pork fat.
• 2 carrots.
• Large onion.
• A handful of raisins.
• 15 grams of almonds.
• Gingerbread.
• Salt and spices.

The washed beef is blotted with paper towels, cut into strips and fried in a thick-bottomed skillet along with pieces of brisket. After about three minutes, chopped vegetables, salt and spices are added to the meat. Then all this is poured with beer, brought to a boil and simmered under the lid for at least an hour and a half. Then the meat and vegetables are laid out on a plate, and the crumbled gingerbread is sent to the pan. After ten minutes, raisins and almond crumbs are poured there. The sauce is brought to a boil, and then the meat is poured over it.

Meat with prunes

Beef goes well with dried fruits. These ingredients perfectly complement and enrich each other's taste. To prepare a similar dish, you will need:

• 700 grams of beef pulp.
• 100 milliliters of water.
• 600 grams of prunes.
• 50 milliliters of wine vinegar.
• 50 grams of good butter.
• 2 cups beef broth.
• 50 grams of tomato paste.
• A glass of orange juice.
• 50 grams of wheat flour.
• Lemon, salt and a few black peppercorns.

Washed and chopped meat is placed in a thick-bottomed cast-iron pan, poured with water and stewed over low heat. Once the beef is tender, a sauce made from granulated sugar, wine vinegar, broth and orange juice is added to it. Flour and tomato paste are also sent there. All are well mixed and left to simmer over minimal heat. After half an hour, prunes, peppercorns and lemon slices are spread with the meat. All this is brought to full readiness and served with pita bread or flat cakes.

Tomato and arugula salad

This interesting meat appetizer is perfect for a light dinner. Plus, they go well with various vegetables and savory sauces. Therefore, they are often used to create original salads. To prepare one of these snacks, you will need:

• 300 grams of beef tenderloin.
• 8 cherry tomatoes.
• 100 grams of salad mix with arugula.
• A tablespoon of olive oil.
• A quarter of a red onion.

For salad dressing, a special sauce is used, which includes:

• 3 large spoons of olive oil.
• Lemon.
• 2 large spoons of chopped parsley.
• 1 tbsp. l. capers and Dijon mustard.

Pre-washed and peeled meat from films is blotted dry with paper napkins and cut into thin slices. Then it is sent to a hot oiled frying pan with a thick bottom and fried for several minutes on each side. The browned beef is placed on a clean plate lined with salad mix. Top with onion half rings and cherry tomatoes cut in half. The prepared appetizer is poured with a sauce made from Dijon mustard, capers, natural lemon juice, chopped parsley and olive oil. This salad is served with slices of freshly baked, preferably homemade bread.