Step-by-step photo recipe for preparing “those” homemade cutlets, with bread crumb and two types of meat - pork and beef. This dish is prepared simply - grind the meat, bread, onions in a meat grinder, make homemade minced meat, form cutlets, roll in flour, fry in a frying pan until tender. We serve the cutlets with the best side dish for this occasion – mashed potatoes.

I suggest trying to cook this marbled beef schnitzel in a frying pan in hot oil (what, there are weirdos who cook this dish in the oven!), of course, we first lightly salt the meat, beat it and thoroughly bread it. Veal is ideal, but if you use it, you can safely call this dish a classic “Wiener schnitzel”, since in essence, that’s what we will be preparing today! Potatoes will be prepared for the meat as a side dish, although you can, of course, do without them.

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

Recipe for doctor's sausage prepared at home according to GOST. If you are tired of eating “it’s not clear what” and “it’s not clear from what” - be sure to try making normal doctor’s sausage at home from real meat, and you will immediately understand the difference! No matter what anyone says, the recipe is simple, a stick of doctor’s sausage prepared over the weekend will allow you to make sandwiches all week from which you don’t have to worry about your health, but at the same time, get incredible taste pleasure!

A recipe for Tatar-style azu, which was prepared from beef, pickles and potatoes. I tried to recreate the recipe for this dish of Tatar cuisine based on my childhood memories of how my father prepared this basic... I don’t claim to be the original, since I had to speculate a lot, but the result was quite satisfactory, which I wish for all of you!

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

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

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

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

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

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

Photo of beef stewed in red wine. The dish is simple to make. Fry large pieces of beef pulp in olive oil until baked, then add chopped onions and then carrots to the cauldron with meat. Salt the dish, pour in a couple of glasses of red wine, then simmer the beef with wine for about an hour under a closed lid. About 10 minutes before the end of cooking, add herbs (thyme, rosemary), chopped garlic and freshly ground black pepper to the cauldron. At the same time as cooking the meat, prepare the side dish. To do this, just place a clay or porcelain bowl with green beans and/or broccoli in a cauldron (directly on the meat); the vegetables are miraculously steamed.

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

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

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

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, kebabs, baked goods with beef and much more. It is also important that this meat contains a large amount of useful substances, beef is especially 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 turns out tough and dry, as a result of which the taste of this product is lost. It is precisely 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 onion, 100 g broccoli, 250 g beef fillet, 2 cloves garlic, 1 pc. chili pepper, 150 g bean sprouts, 50 g 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 fresh coriander.

Heat the wok over medium heat for 1-2, and then pour in the vegetable oil. Peel the onion, then thinly slice and place in a heated frying pan. Wash the broccoli well and cut into small pieces, and then add to the onion to fry. Thinly slice the beef fillet and add to the vegetables, then fry for 5 minutes. Cut the peas diagonally. Peel and chop the garlic and chili peppers. Also thinly slice the bean sprouts and crab sticks. Add all ingredients to the pan and cook for about a couple of minutes. Add salt, sugar and soy sauce to the future salad. Mix everything thoroughly and place on serving plates. Top with fresh 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 the addition of a couple of bay leaves and a few allspice peas. Rinse the lettuce leaves under running water and tear them with your hands. Next, start preparing 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. Mix together meat, lettuce and prepared sauce. Boil the quail eggs until tender, then cool and peel. Rinse cherry tomatoes under running warm water. Cut the eggs and tomatoes into halves. Place the meat with lettuce leaves on a serving plate, and carefully place the quail eggs and tomatoes on top.

Recipe 3.

Ingredients: 1 kg of 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 as desired.

To begin, rinse the meat well under running water, and then remove all visible films and fatty 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 them into medium pieces. Wash the oranges in hot water and squeeze out the juice, which then pour into the sleeve with vegetables and meat. Tie the sleeve using thick thread or a special sleeve clip. If there are no holes on the sleeve, then make several punctures on top. Place the sleeve with meat in the oven to bake for half an hour at 200 degrees. After this, take out the sleeve with the meat and make a cut on top to allow the dish to cool. Remove the cooled meat from the sleeve and cut into very thin pieces, preferably across the grain. Place the meat in a serving dish and arrange the roasted vegetables around it. Pour juice from the sleeve over the beef or make a sauce with added starch based on it.

Recipe 4.

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

Rinse the beef and cut into portions for entrecote approximately 1.5 cm thick. It is mandatory to cut the meat across the grain. Next, beat the meat a little. It is advisable to do this not too much so that the meat remains juicy. It is best to use a wooden hammer for beating. Rub the resulting entrecotes with a mixture of salt and freshly ground black pepper. If desired, you can use other seasonings according to your preferences. In a frying pan with a corrugated bottom, completely melt the beef fat or butter. Place the processed and seasoned pieces of meat into boiling fat and fry on both sides. To ensure that the entrecotes are juicy and without blood, fry the meat for no more than 5 minutes until a light crust forms. As a side dish, you can use vegetables fried in the same fat and mashed potatoes.

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 finely chop it, and then place it in a frying pan with heated vegetable oil. Meanwhile, wash the beef well and cut into small pieces. Place the meat in a frying pan, add a little water and simmer for about 30 minutes. Also wash the bell pepper, cut in half and remove the stalk and seeds, and then cut into small pieces or strips. Add pepper to the meat, mix everything and continue simmering. Next, add adjika and tomato paste to the goulash, add salt and mix well. Simmer for another 30 minutes. Pour 2.5 liters of water into the prepared saucepan and boil. Peel the carrots and potatoes and then cut them into small pieces. Rinse the parsley under running water and chop finely. Place the potatoes and carrots, parsley and the contents of the pan into a saucepan of boiling water. Cook the goulash soup until the carrots are ready.

Recipe 6.

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

To begin, wash the vegetables under running water and then cut them. It is better to cut the bell pepper into half rings, and finely chop the carrots and leeks. You can also add other vegetables according to your preference. The main thing is that they do not have a strong taste or smell. In a deep saucepan with a thick bottom, fry the leeks a little, and then add the chopped carrots and bell peppers. Simmer all vegetables for about 15 minutes. After this, add cold water to the vegetables and bring to a boil. When the liquid boils, reduce the heat and then simmer for another 20 minutes. Next, clean the beef from fat and films. Cut the meat into small pieces and add to the vegetable broth. Add bay leaf, spices of your choice and fresh parsley. Cook for about 2 hours until the meat is tender. Before the meat is ready, peel the potatoes and cut into small pieces. Chop the cabbage thinly. Add the vegetables to the broth and cook for another 40 minutes until the vegetables and meat are completely cooked.

Recipe 7.

Ingredients: 300 g puff pastry without yeast, 600 g beef (boneless), 1 onion, 1 clove of garlic, 300 ml chicken broth, 200 ml water, 70 ml 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 heated with olive oil. For this, it is better to use a frying pan with a thick bottom. Place the fried meat on a plate, and then cover with foil so that it does not have time to cool. 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 leaf and thyme. Salt and pepper everything to taste. Place the meat in a frying pan and simmer over low heat for 1-1.5 hours. The finished meat should be tender and soft. Dissolve the potato starch in 50 ml of water and then add to the stew. Mix everything and simmer for a couple more minutes until thickened. Roll out the puff pastry to a thickness of at least 0.5 cm. Grease the baking pan with a small amount of vegetable oil and sprinkle with flour. And then cover with dough. Place the meat filling and make a “lid” of dough on top. Bake for 15-20 minutes until the dough is ready.

Recipe 8.

Ingredients: 0.5 kg of beef or minced beef, 1 white loaf, 500 ml of milk, 1 onion, 2 cloves of garlic, 2 eggs, 50 g of bacon or lard, 1 tbsp. green thyme, 1 tbsp. butter, salt and pepper to taste, vegetable oil for frying, 1 tbsp. 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 will be needed for breading. Squeeze the soaked bread a little so that the milk does not drip. Rinse the beef under running water and pass through a meat grinder along with bread soaked in milk. Peel the onion and garlic and then 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 cracklings form, which are then mixed with the minced meat. Next, add eggs to the minced meat, salt and pepper to taste. Mix all ingredients well. Grate the remaining bread or grind it using a blender. Form the minced meat into a cutlet and roll in breading. Fry the cutlets on both sides until golden brown.

Recipe 9.

Ingredients: 600 g beef fillet, 3 tbsp. beef fat, 500 ml bread kvass, 2 onions, 2 carrots, ½ turnip, 2 tbsp. tomato paste, 1 parsley root, 1 tbsp. flour, herbs to taste, salt and pepper according 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 pour bread kvass into the meat and add tomato paste, mix everything. Peel the potatoes and carrots and cut them into small pieces. Also peel the turnips, onions and parsley root, and then cut into small slices. Fry each type of vegetable separately in beef fat. Next, place the fried vegetables in the same bowl with the meat in kvass and simmer over low heat until the meat becomes tender and soft. When serving, sprinkle the meat and vegetables with finely chopped herbs.

Recipe 10.

Ingredients: 1.5 kg boneless beef, 125 Dijon mustard, 150 g mushrooms, 500 g yeast-free dough, 150 g 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 coat it on all sides with Dijon mustard. Wash and chop the mushrooms, and then fry in a frying pan for 5 minutes. Then add salt and pepper and fry for another 5 minutes. Place the prosciutto on cling film and place the fried mushrooms and meat on top. Next, roll the ingredients into a roll and leave to cool for 10 minutes. Soften the dough and then roll it out. Place meatloaf on top. Next, wrap the roll and brush with beaten egg yolk. Bake the roll for 50 minutes at 160 degrees.

In order for the beef to be tender, cooks around the world advise adding a little red wine or sour cream during frying or stewing. The meat is also very tender if you beat it a little first. Another secret to maintaining juiciness is to cook meat in breading or batter. The young housewife also needs to remember that during cooking, only boiling water and never cold water can be added to the beef!

As you can see, the variety of beef dishes simply makes the culinary imagination spin with the uncertainty of choosing one or another recipe. To achieve a good result, it is important to cook the beef correctly so that it turns out soft and juicy. If you still cannot cook the beef so that it is tender, then it is better to take the meat of a young calf. All dishes made from such meat are tender and definitely excellent.

When there is an urgent need to cook something quickly, you can use this recipe. In this step-by-step recipe with photos, we will tell you in detail how to quickly and deliciously cook pasta with sausages and eggs in a frying pan. This versatile and easy-to-prepare dish can be quickly made for breakfast, or can be prepared for dinner.

Beef liver chops are a very healthy and tasty dish, and they are also easy to prepare. Everyone knows how many vitamins are contained in the liver, but how many dishes do you cook from it? Of course, eating liver is very healthy, but the same dishes quickly get boring, so we present a simple recipe that will help diversify your menu.

Azu in Tatar is a delicious dish of Tatar cuisine. It’s not very difficult to prepare, but you should immediately warn that it takes more time to prepare than for any ordinary dish. If we explain in a nutshell what azu is in Tatar, we can say that it is a stew of meat (usually beef or lamb) with potatoes and the addition of pickles. It is impossible to convey the taste of this dish; it is so expressive and incomparable that the Tatar basics can easily become your favorite dish and a calling card when meeting guests.

Oven accordion potatoes are a very simple and tasty dish that does not require any culinary skill from you. All you need to do is read our recipe and follow the steps shown in the photo for preparing this wonderful dish. Accordion potatoes in the oven can surprise any gourmet with just their appearance; you must agree that this dish looks very appetizing.

No matter how menacing this dish may sound, don’t be afraid to cook it. In fact, preparing veal is not at all difficult, all you need to do is carefully read our recipe and cook with us! Believe me, you will get the most delicious veal with spicy prunes. This dish is so aromatic that your guests will not have a chance to resist it.

Stewed beef with potatoes in a saucepan is an excellent and satisfying dish that you can eat in the evening, for dinner, and in the afternoon for lunch. Since beef meat is a bit tough, stewing is perfect for it. After preparing this dish, you will understand that the beef can be very tender and juicy. Thanks to stewing - prolonged exposure to heat, the protein begins to break down and therefore the meat becomes tender. If you fry beef, you are unlikely to achieve such an effect.

Meat with prunes, or rather meat stewed with prunes, the dish is quite exquisite and unusual for us, but it is a pleasure to cook. If it’s delicious, it doesn’t mean it’s difficult to prepare; you just need to have the necessary ingredients and our recipe on hand, which will help you prepare the most delicious stew.

Prunes are dried plums that have many beneficial properties that are difficult to list, there are a lot of them. In addition to its benefits, this product has a very interesting and pleasant taste, which goes well with meat.

Pasta with tomatoes and spicy smoked sausages is perfect for an evening dinner. The dish prepared according to our recipe turns out to be exquisite and very tasty, so it can be served not only for an ordinary, but also for a romantic dinner!

The speed and ease of preparation make this dish even more valuable, just 35 minutes of time spent and a wonderful pasta with tomatoes will delight you, and the addition of spicy smoked sausages will add brightness and piquancy to the taste. Read our recipe, cook with us and try new bright and rich tastes. Pasta with tomatoes prepared according to our recipe will become one of your favorite dishes!

Pasta with meat is another simple and tasty dish that can be prepared quite quickly, but cooking is not complete without its little secrets, which we will reveal to you in this recipe. All the ingredients used to prepare pasta with meat can be found in any store and you don’t have to spend a lot of time looking for products. Pasta with meat is a simple, practical and very tasty dish for every day.

Meat Milanese is a simple but very tasty dish. This recipe will help you cook incredibly tender and flavorful meat, everyone will be very happy, and you will get well-deserved praise. Milanese meat cooks very quickly and you don’t need any special cooking skills to cook it. The dish has many cooking options, but today we will tell you how to cook Milanese meat using breadcrumbs and Parmesan cheese.

- This is a very tasty, versatile and simple recipe! Beef is a dietary, lean meat. If you cook beef correctly, the meat will turn out very tender and juicy; our step-by-step photo recipe will tell you how to cook beef deliciously. Meat baked in foil is actually cooked in its own juice, which is why it turns out so tender and juicy.

If you need to quickly prepare a meal, but you don’t know what dish to eat, then stewed potatoes with stewed meat will come in handy! Previously, when getting stewed meat was quite problematic, stewed potatoes with stewed meat were considered a signature dish. This miracle dish is very simple to prepare, but it also has its secrets, which we will tell you about in our recipe!

Stewed potatoes with stewed meat is a dish that sometimes you really want to cook and again feel everyone’s favorite and almost forgotten taste.

Beef stew with vegetables is a very tasty and nutritious dish. Beef is high in protein and healthy vitamins, making this dish very healthy! One of the most common ways to cook beef is braising. The process takes from 40 minutes to 2.5 hours, it all depends on what kind of meat. Beef stew with vegetables can be prepared in different ways, but today we will take the shortest and easiest way to prepare this wonderful dish!

Fried beef with onions is a great quick dish. Prepare dinner quickly and very tasty, using products that are almost always available in any home and are generally available to consumers. It will take little time to prepare, but the cooking process itself will seem very easy to you. Fried beef with onions goes well with mashed potatoes, rice, pasta and buckwheat! This is the simplest and at the same time complex dish, because fried meat is very important to be able to cook and then

Meat stew. How to cook stew

Beef entrecote - this dish came to us from France. How much aristocracy is hidden in the word “entrecote” alone, not to mention the sophistication of taste. Beef itself is quite a dietary meat, but to prepare this dish, we need to fry it, which means people who are especially concerned about their health should use beef entrecote with caution.

Beef dishes are incredibly varied. In this section, we tried to collect the most proven recipes for preparing beef dishes, many of which are familiar to us from childhood. Beef main courses are especially popular, because they are prepared from veal or young bulls. As for practical issues, cooking dishes from beef takes a little longer than from the same pork. All this depends solely on the quality of the meat and its properties.

We all know simple and tasty beef dishes such as goulash or stew; many have tried them, but are afraid to cook them themselves. Step-by-step recipes for preparing complex or easy beef dishes will tell you in detail how to prepare delicious beef dishes, how long to fry or stew it, and what is best to serve beef with.

Beef main courses go well with vegetables; as a side dish you can prepare mashed potatoes or rice and serve it all with a glass of red wine. We hope that our recipes with photos will help you prepare your favorite beef dish quickly and tasty. Follow our recommendations carefully and you will definitely succeed.

On this page you will find the most delicious, most popular and most beloved beef dishes. Beef is unfairly considered tough and therefore other types of meat are preferred. But I dare to assure you that beef can be no less tender and tasty than pork. There is no mystery in this, you just need to be able to choose the right meat and cook it correctly. Don’t be afraid that beef is capricious; in fact, preparing beef dishes is quick and easy. The presented recipes describe in detail all the stages of cooking beef, and also provide useful tips.

Beshbarmak from beef

Beshbarmak - boiled meat with homemade noodles, seasoned with onions - is a traditional dish of the Turkic peoples (Kazakhs, Kalmyks, Tajiks, etc.). The recipe is extremely simple, tasty and satisfying...

The dish turns out beautiful, satisfying and healthy, and what’s most remarkable is that in the summer, beef can be cooked with fresh beans, which significantly speeds up the cooking process...

In the summer, when the bazaar is already full of cheap vegetables and herbs, don’t miss the moment and be sure to pamper your family with this famous Central Asian dish...

The classic recipe for shurpa uses lamb, but it is not always available, including in terms of price. Therefore, lamb can be successfully replaced with beef on the bone - shank, ribs...

This dish deserves the highest praise. Of course, according to Caucasian canons, classic khashlama is made from lamb, but beef khashlama is no less tasty, beautiful and satisfying...

It’s rare that a meat dish can boast not only a delicate taste, but also practicality and quick preparation, but beef Stroganoff can. The classic recipe contains: beef, onion, sour cream or tomato...

A very tasty and simple beef chops recipe. The meat turns out tender and juicy, literally melts in your mouth. Ingredients: beef tenderloin, egg, flour, salt, pepper, sugar, vegetable oil...

This is perhaps one of the most popular beef dishes. It's easy to prepare and turns out delicious. Ingredients: beef, tomato sauce, spoon of flour, spices, herbs, water or broth...

A variation of the classic goulash recipe, to which champignons are added. The dish acquires an exquisite taste. Ingredients: beef, champignons, onions, tomato sauce, spices...

There is nothing easier than taking a piece of beef and frying it with onions. How to keep the meat tender is described in this recipe. Ingredients: beef, onions, spices, vegetable oil...

To make the jellied meat tasty and rich, and also to freeze well, you cannot do without beef. Read the recipe for delicious jellied meat. Ingredients: beef shank, beef knee, carrots, onions, spices...

You can buy ham in the store, or you can cook it yourself according to an old French recipe. Ingredients: beef ham, beef shank, onion, carrots, white wine, herbs, gelatin...

Beef is a universal type of meat that contains all the vitamins and amino acids our body needs. It is the best source of substances such as phosphorus, zinc, magnesium, sodium and potassium. According to scientists, 200 gr. Beef provides a person with the same amount of nutrients as a liter of milk.

The methods for preparing this meat are varied. It can be steamed, stewed, fried, boiled and even eaten raw. Each of these options opens up a whole new range of flavors for beef lovers. A juicy steak, aromatic kebab, multi-layered roll, dried basturma or rich broth are all wonderful in their own way.

To make your beef dish tasty and tender, when choosing meat you need to know and take into account the culinary characteristics of a particular part of the carcass:

• The neck is ideal for stewing, boiling, and baking well in the oven. Thin layers of fat retain the meat juice inside the piece, making the meat especially tender and soft. However, be sure to remove the tendons before cooking. The neck makes an excellent goulash or broth for soup. It can also be one of the ingredients of minced meat.
• The notch is the part of the neck located closer to the head. It can be boiled to form a broth, or stewed.
• Brisket. This part of the carcass contains bones, fat and meat, which is why brisket is usually used for preparing first courses.
• Flank is the soft part of the brisket, which consists of layers of connective tissue and layers of fat. Therefore, when compared with other parts of the carcass, it is tougher. First courses - soups and borscht - are usually prepared from flank meat. This part of the carcass can also be used for meat filling in pies and pies, but before cooking, do not forget to remove the film.
• Fillet is the best part of the carcass, very tender, with low fat content. Located under the ribs. The delicate and loose structure of the fibers allows you to cut the classic dish of English cuisine - roast beef, as well as make goulash, chops, and rolls.
• Tenderloin is a part of the fillet that is especially valued by chefs and fans of delicious meat dishes, for example, such as roast beef, steak or roast.
• The drumstick is the lower part of the animal's limb. Beef shank, boiled with or without the bone, can make an excellent aspic or jellied meat. In addition, the flesh of the shank can be stewed with vegetables, first cut into small pieces.
• Thigh, rump or sirloin. Lean meat that makes excellent rolls. You can also cook raw tartare steak, fondue, rump steak or roast.

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

How to choose beef

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

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

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

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

Subtleties of cooking soft beef

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

Tender beef in sour cream sauce in a cauldron

Ingredients:

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

Cooking method

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

Beef stuffed with carrots in foil

Ingredients:

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

Cooking method

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

Shtufat with pasta

Ingredients:

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

Cooking method

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

Boiled beef with cheese

Ingredients:

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

Cooking method

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

Note to the hostess

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