What can you cook from a small piece of beef? What to cook with beef

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.

Photo: Bildagentur Zoonar GmbH / Shutterstock

Ingredients

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

Preparation

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

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

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

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

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

2. Spaghetti lasagna with beef

@Delish / YouTube

Ingredients

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

Preparation

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

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

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

Place some meat filling on the bottom of the baking dish. Top with half the spaghetti, half the filling, half the ricotta and half the mozzarella. Repeat the layers again and place the lasagna in an oven preheated to 180°C for 25 minutes. Before serving, sprinkle the dish with chopped parsley.

Photo: Anna Hoychuk / Shutterstock

Ingredients

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

Preparation

Remove the beef from the refrigerator half an hour before cooking to allow the meat to come to room temperature.

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

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

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

If the vegetables start to burn, add a little hot water to the pan. To make the meat juicier, pour the fat from the bottom of the pan over it.

Photo: Lesya Dolyuk / Shutterstock

Ingredients

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

Preparation

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

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

Chop the garlic, halve the onions and coarsely chop the celery. Peel the carrots and cut them into thick slices.

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

Add beef, strained tomatoes and red wine to the vegetables and stir. Once the liquid has evaporated, add the broth, Worcestershire sauce and bay leaves. Season with salt and pepper and place the stew in an oven preheated to 160°C for 3-4 hours. Ready meat should be soft.

5. Beef quesadilla

@Delish / YouTube

Ingredients

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

Preparation

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

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

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

Bake in an oven preheated to 200°C for 20 minutes until the cheese has melted. Sprinkle the slightly cooled quesadilla with the remaining tomato pieces, brush with sour cream, place avocado slices on it and garnish with parsley leaves.

Photo: Evgeny Karandaev / Shutterstock

Ingredients for four burgers

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

Preparation

Mix chili powder, chopped onion, finely chopped tarragon leaves, egg, breadcrumbs, 1 teaspoon mustard, Parmesan, nutmeg and minced meat. Add salt and pepper and mix thoroughly. Form four patties from the minced meat and place in the refrigerator for half an hour.

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

Cut the burger buns in half and lightly toast the insides on the grill or in a frying pan. Brush four halves of buns with mustard, place lettuce leaves on them, prepared cutlets greased with mustard, two slices of pickled cucumber each and cover with other buns.

Photo: DanyL/Shutterstock

Ingredients

For tomato paste:

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

For the meatballs:

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

Preparation

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

Meanwhile, mix all the ingredients except the oil. Form small balls from the resulting mixture and place them on a greased baking dish. Place in an oven preheated to 230°C for 20 minutes. Pour the tomato sauce over the meatballs and bake for another 15 minutes.

Photo: Danica Chang / Shutterstock

Ingredients

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

Preparation

Cut the meat into small flat rectangles.

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

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

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

In the same pan, fry the thinly sliced peppers and onion half rings for 5 minutes, stirring occasionally. The vegetables should be almost completely softened.

Add tomatoes and beef cut into thin strips. Cook for another 2 minutes. Then remove from heat, mix with French fries and sprinkle with chopped parsley.

Photo: Sapunova Svetlana / Shutterstock

Ingredients

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

Preparation

Cut the beef and jalapeño into small strips. Heat olive oil in a frying pan and lightly fry the pepper, minced garlic and ginger for 30 seconds. Then add the meat and cook until the beef is cooked to your desired doneness.

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

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

10. Beef cutlets in bacon

@Delish / YouTube

Ingredients

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

Preparation

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

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

Beef marinades

To make the meat soft and juicy, and also acquire a subtle or bright aroma, it is marinated. This is done in plastic or enamel containers so that the pieces do not touch open metal and their taste does not deteriorate. The beef is coated with marinade during the cooking process. Sometimes a sauce is prepared from it: flour and starch are added and placed on low heat.

For barbecue

Components:

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

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

For baking in the oven

Ingredients:

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

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

For the steak

Components:

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

All ingredients are ground in a blender until smooth. Beef steaks are poured with marinade and refrigerated for at least 3 hours.

For frying

Ingredients:

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

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

How long to fry beef?

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

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

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

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

Keep the chop on the fire until a crust appears, then turn it over and fry for 2 minutes on each side.

Classic beef and onion stew recipe

For cooking you need a frying pan with a thick bottom, preferably cast iron. It prevents the meat from drying out and burning.

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

Components:

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

How to cook:

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

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

Beef with vegetables in a frying pan

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

Components:

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

Cut the beef into thin pieces and lightly pound with a hammer. Fry it, stirring over moderate heat until golden brown. Add onion cut into half rings or feathers to the meat.

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

Salt the products, pour 50 ml. water and simmer the meat and vegetables under the lid for 7 minutes. Add fresh tomato slices and finely chopped garlic, stir. Simmer the dish for 4-5 minutes to maintain the shape of the tomato wedges.

Sprinkle the dish with finely chopped herbs and serve.

Beef in sour cream in a frying pan

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

Components:

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

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

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

Then you can remove the treat from the heat and serve.

Beef in a frying pan in coconut sauce

Beef in coconut sauce

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

Components:

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

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

Cut the meat into small cubes, place it in a frying pan, pour in the remaining milk and simmer until the meat is soft and the sauce thickens.

Season the dish with sugar and salt.

Beef in creamy raspberry sauce

Beef in raspberry sauce

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

Required Products:

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

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

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

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

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

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

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

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

How to juicy fry beef steak

Components:

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

How to cook:

The steak does not need to be washed. Dry it with a paper towel. Sprinkle the meat with pepper and salt, as well as spices. Rub them into the steak with your hands. Treat both sides of the beef with sunflower oil. Pour oil into a cast iron frying pan and heat it up.

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

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

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Among various types of meat, beef is very popular because it is considered less fatty in comparison. Therefore, properly prepared beef dishes will not only be very tasty, but also healthy, which has led to the emergence of a huge number of different recipes and options for serving meat on the table.

Choosing the ingredients

In our country, beef is usually called meat obtained from cattle, regardless of its gender. To choose the right product for home cooking, you should know that there is a certain classification of meat that allows you to divide it into three main types:

the highest grade, which includes brisket, back, rump and rump;
first grade, which includes meat from flank and shoulder;
the second grade is a product from the front and back shanks.

High-quality and fresh beef flesh will be red in color, and there should be no chapped edges in the cuts. However, a minimal crust of pale pink color is allowed, preferably uniform. Extraneous inclusions should alert the buyer. You should completely avoid purchasing tenderloin containing mucus.

You can check the freshness of the pulp by placing your palm on it. After contact, the hand should remain practically dry and non-sticky. To make beef dishes tasty, you should also pay attention to the smell. A fresh piece, even when raw, should have an aroma that will stimulate the appetite, but the smell should not be too pronounced. A similar fact near the meat counter will indicate that the products are far from fresh. The fat layer can tell a lot about a product; ideally, the fat should have a cream color and a dense consistency. A good beef product should have a layer of fat distributed over the entire surface.

When choosing an ingredient for preparing beef dishes, you can purchase not only fresh meat, but also frozen meat. To ensure its proper quality, you can check what sound the piece makes when tapped. In addition, it is important to properly defrost purchased products - the melting should be gradual, in which case the resulting pulp after frying or baking will taste little different from a dish prepared from fresh beef.

Recipes

In modern cooking, various options for preparing dishes from beef pulp are used. As for Russian traditions, meat is usually stewed and served together with vegetables, mushrooms, grains or even berries. Western traditions involve pre-marinating the tenderloin in various marinades or in wine. Hot dishes are served with potatoes or rice; as for the options for preparing cold appetizers, in this case sweet and sour dressings in the form of sauces will be relevant for beef.

Warm salad

You can quickly make a very tasty and nutritious warm salad from meat tenderloin. It will require the following products:

beef pulp;
soy sauce and hot pepper;
cucumber;
garlic, oil, herbs.

First of all, you need to boil the meat, preferably until half cooked. Vegetables should be cut into long slices, peppers should be chopped, garlic and herbs should be chopped very finely. After the meat is cooked, it needs to be cooled and cut into cubes. It would be more correct if the pieces of meat are of medium thickness, this will improve the taste of the dish after combining all the ingredients.

The pulp needs to be fried in oil and soy sauce added, constantly stirring the beef during the cooking process. If the sauce evaporates, it must be added to the pan. After the beef is ready, it must be mixed with the rest of the salad ingredients and served immediately.

Salad "Autumn"

A simple way to prepare an appetizing dish from beef pulp is the “Autumn” salad. This version of the dish for lunch or dinner will be a real highlight and is guaranteed to decorate even the holiday table, since pumpkin and eggplant will be present as components of the salad. The following products will be used as the main ingredients of the dish:

crackers;
eggs;
pumpkin;
beef;
eggplant;
mayonnaise;
garlic;
salt;
spices.

Any part of beef carcass is suitable for cooking this dish.

To prepare the salad, you need to cut the pumpkin without the peel into squares, then fry the vegetable in a frying pan until a golden hue forms on the surface. Eggplant should be prepared for use in the same way. The pulp for the salad should be boiled in salted water with spices.

After the main ingredient is ready, you need to chop it and grate the eggs. All ingredients must be mixed, add finely chopped garlic, crackers and mayonnaise.

Beef with pineapple

To prepare an interesting dish from beef pulp, you can use a recipe that includes the use of pineapple. For a hot dish you will need the following products:

young veal;
medium pineapple;
soy sauce and garlic;
any vegetable oil.

The pulp must be cut into small strips across the grain and tapped. Then marinate for one hour in the refrigerator with soy sauce and garlic. The fruit must be peeled and cut into small squares. After that, each piece of pineapple must be wrapped in beef, secure the edges with a toothpick and bake in the oven for 2-3 minutes at 250 C, after 2 minutes the cubes should be turned over and left in the oven for another 2 minutes.

Steak

The traditional way to prepare beef tenderloin is steak, which is often prepared from the thigh. To fry meat, you need to use the following products and spices:

meat;
oil;
salt;
black and red ground pepper.

As a rule, the most successful side dish for a juicy piece of fried tenderloin is potatoes or an addition of vegetables. Beef flesh should be cut into portions, rubbed with salt and spices on both sides, and then beaten. It is necessary to fry the meat in a hot frying pan with the addition of oil; it is better and healthier to use corn oil. The pulp is fried on both sides, usually 2-3 minutes for each side will be enough for complete readiness.

The steak should be served hot, and the pieces should be poured with meat juice from the frying pan.

Low-calorie cutlets

The pulp can be used to make low-calorie and juicy cutlets. The dish consists of the following components:

lean beef;
potato;
garlic;
milk;
egg;
pulp of black bread;
salt, spices.

Soak the bread in warm milk, wash and dry the meat. Peel onions, garlic and potatoes. Grind all ingredients in a meat grinder or food processor. It is best to pass the minced meat through the sheath 2 times, this way the finished dish will be more juicy and homogeneous. An egg is driven into the resulting composition and spices are added. The minced meat is thoroughly kneaded so that the meat is saturated with salt. After that, small cutlets are formed by hand and placed in a preheated frying pan with oil.

It would be more correct to fry the dish with the lid closed on both sides. You can serve the cutlets with any side dish or simply on green salad leaves.

Goulash soup

Beef pulp can be used to make not only appetizers or whole pieces of fried meat, but also hot goulash soup. For cooking you need the following products:

beef;
onion garlic;
green or yellow pepper;
olive oil;
tomatoes and tomato paste;
caraway seeds;
red wine vinegar;
marjoram, salt, pepper;
potato.

To make the broth, boil the meat in water. Then take out the beef, cut it into small cubes and fry in oil along with onions, peppers, garlic and spices. The meat should be browned and the vegetables should be soft. After that, you need to boil the potatoes in the broth, add tomatoes and pasta, spices and vinegar to the meat. Pour all ingredients into the broth and cook over low heat until the potatoes are completely cooked.

To ensure that beef dishes are as tasty and healthy as possible, certain recommendations should be followed.

If you plan to boil meat, the volume of liquid used should be calculated in such a way that about one and a half liters of water are used per kilogram of pulp.
During cooking, it is recommended to add a whole small onion, carrot or parsley root, which will have a positive effect on the organoleptic properties of the tenderloin and the dish as a whole.
It is best to add salt at the end of heat treatment.
The duration of cooking will directly depend on the type of animal, its age, size and thickness of the piece. The pulp of an old animal will take the longest to cook.
Before sending the pulp to stew, it should be fried until golden brown on the surface. The tenderloin should be stewed with various spices or in a ready-made marinade under a closed lid and with a small addition of water.

As for the use of aromatic spices and vegetables to improve the taste of meat, you should choose carrots, onions or celery roots as seasonings. It’s easy to calculate the amount of seasonings - 1 kilogram of beef will require 100 grams of spices.
To make the stew piquant and spicy, grape wine, vinegar, sour berries and even kvass are added to the stewing container.
The most suitable utensil for frying the pulp is a wok or a frying pan with a thick bottom; large cast iron frying pans are quite in demand. Dishes with a thin bottom will not provide the proper conditions for frying a meat dish, which will make it dry or burnt.
If you plan to deep-fry beef, then the fat used for heat treatment should be 4 times more than the weight of the product.

It is preferable to heat treat large pieces of meat in an oven; for this option, the beef must first be rubbed with spices or stuffed with spices. In addition, during cooking in the cabinet, the pulp must be watered with the juice released from it.

The optimal part of the tenderloin for frying on the grill or in a frying pan is the sirloin; for entrecote, a thicker edge should be used.
To make the meat as juicy as possible, before cooking it is better to marinate it, rub it with spices or grated garlic, and also pound it. You need to salt the tenderloin at the very end, since salt provokes the release of juice ahead of time, which will reduce the taste of the dish.
You should not turn the meat very often to ensure that the beef turns out juicy; you should put the other side into the frying pan only after the first side is completely cooked.
There are several options for frying beef; some recipes call for serving the meat medium-rare, for example, when cooking steak or roast beef.
During storage of ready-made portioned pieces of beef pulp, their taste decreases, so it is recommended to cook the tenderloin immediately before serving.

Beef goulash is a dish that your significant other will love if you cook it for dinner. See the recipe below.

In this article, we have collected recipes for simple and tasty beef dishes for every day, with which you won’t have to bite into an overcooked steak with a cramped jaw.

There is an opinion that cow meat is the most difficult to cook - it takes longer to stew, bakes even longer, and frying is a disaster unless you are Julia Child or Gordon Ramsay. In fact, this is a misconception and it is enough to follow a few simple rules when purchasing and choosing a suitable menu from this type of meat.

Benefits from “Pate”: why beef? Because if you choose based on the ratio of taste and healthiness, then this is meat No. 1. It is the record holder for the amount of proteins and vitamins B12 and the winner for the rate of absorption by the body.

Beef, especially if the animal ate grass rather than grain, is digested faster than vegetables, grains and fruits, neutralizes high acidity in the stomach and takes care of the quality of your brain.

Beef dishes - simple and tasty recipes with photos for every day

Beef Stroganoff or Beef Stroganoff

Let's start with the classics of the genre. This dish is named after Count Alexander Grigorievich Stroganov, a great lover of animal protein. When an elderly nobleman had problems with his teeth, his cook came up with a dish that would not require too much chewing. Here is his recipe.

Required ingredients:

500g beef fillet (tenderloin or upper hind leg)
2 onions
50 g butter
3 tbsp. l. vegetable oil
200 g sour cream
1 tbsp. l. wheat flour
2 tbsp. l. tomato paste
Ground black pepper
Parsley

Step-by-step preparation:

Step 1: Wash the meat, dry it with a paper towel, cut it into wide slices about 1 cm wide, and beat it well. Next, cut the beef again, but into strips across the fibers 3-4 cm long, put it in a container, sprinkle with pepper and salt, set aside.

Step 2: cut the onion, melt 30 g of butter in a frying pan and add 2 tbsp. l. vegetable Add the onion and fry for 2-3 minutes.

Step 3: Pour flour into the fried onion, mix, add sour cream and tomato paste to taste. Mix everything, add a little water or meat broth so that the sauce is not too thick, bring to a boil, sprinkle with salt and pepper to taste.

Step 4: In a separate well-heated frying pan, melt the remaining butter, add 1 tbsp. l. vegetable, lay out the meat, and fry until done. Salt and pepper.

Step 5: Pour the prepared sauce into the meat and simmer until the pieces of beef become soft.

Roast beef

Roast beef is an integral part of Sunday lunch in England, along with the famous Yorkshire pudding. Sometimes it is grilled or stewed, but according to the traditional recipe, the meat is baked in the oven. Beef for this dish must be selected with layers of fat in order to obtain the desired juiciness.

Required ingredients:

1 kg beef (thick, thin edge, sirloin or tenderloin)
Salt, pepper to taste
Olive oil

Step-by-step preparation:

Step 1: Preheat the oven to 220 degrees. Dry the beef with paper towels to remove excess moisture, sprinkle with pepper and salt, and grease with olive or vegetable oil to give it a golden crust. Place in a preheated oven on a baking sheet for 15 minutes.

Step 2: then reduce the temperature to 180 degrees and fry for another 30 minutes. The meat should be turned over periodically. If there is not enough liquid, you can add a little water.

Step 3: We take out the roast beef, place it out of the pan with the rendered fat, wrap it in foil to avoid loss of juice, and leave for 15 minutes. Classic roast beef is ready.

Benefits from “Pate”: When you wrap beef in foil, make sure that the meat is sealed tightly, otherwise the juices will leak out and the dish will turn out dry.

Meat in orange marinade

Beef prepared in this way turns out to be very tender and juicy, and gives it a bright aroma.

Required ingredients:

500 g beef fillet
1 tsp. mustard seeds
4 cloves garlic
1 tsp. dry thyme
Half an orange
1 tsp. pepper mixtures
1 tsp. salt
Ground black pepper to taste
Greens for decoration

Step-by-step preparation:

Step 1: Wash the meat, dry it a little with a towel and stuff with garlic cloves.

Step 2: Squeeze the juice from half an orange, mix with spices and salt. If you have a mixture of peppers in the form of peas, you need to crush them first.

Step 3: rub the meat with the resulting marinade and leave for two hours, after which we wrap it tightly in food foil and send it to an oven preheated to 200 degrees.

Step 4: baking time 1 hour. Tasty and aromatic meat is ready.

An ideal option for a comprehensive, complete and healthy lunch.

Required ingredients:

400 g beef
2 zucchini
1 carrot
1-2 onions
2 bell peppers
2-3 tomatoes
2 tbsp. l. vegetable oil
2 cloves garlic
Salt to taste

Step-by-step preparation:

Step 1: Wash the meat and cut into small pieces. We do the same with vegetables. Cut the onion into half rings. Three tomatoes on a grater.

Step 2: In a cauldron or non-stick pan, preheated with vegetable oil, lightly fry the beef. Salt.

Step 3: add 1-2 cups of water to the pan and simmer until the meat is tender.

If there is too much water, you can hold the pan open until the excess liquid evaporates.
If the meat is too tough, you can add water and extend the simmering time.

Step 4: when there is a little water left, add the chopped onion and simmer for another 5 minutes, then add the carrots, bell peppers, add the zucchini, mix and simmer for another 15 minutes over low heat.

Step 5: Cover with a lid to let the zucchini release its juice. Add grated tomatoes and finely chopped garlic, mix everything again. Simmer for another 5 minutes. We use greenery as decoration.

Interesting from “Pate”: Do you know how the Huns cooked beef in the time of Attila? They put a large piece under the saddle and went on another trip. During shaking, the meat was beaten, lost moisture, was salted in horse sweat, and thus was ready for consumption.

Hot salad with beef and vegetables

Required ingredients:

250 g beef
1 tomato
200 g green beans
1 tbsp. l. Sahara
1 tbsp. l. soy sauce
2 tbsp. l. olive oil
3 tbsp. l. pistachios
5-6 lettuce leaves

Step-by-step preparation:

Step 1: Wash the beef, dip it in a paper towel, cut it into thin strips, and cut the strips into pieces.

Step 2: Combine soy sauce and sugar, pour over meat, let simmer for half an hour.

Step 3: During this time, boil the green beans in salted water. Cut the washed tomato into thin slices. Pound the peeled pistachios in a mortar.

Step 4: Fry the marinated pieces of meat in olive oil for 7-10 minutes until cooked, and leave on low heat to maintain the temperature.

Step 5: We assemble the salad: lay out lettuce leaves, boiled beans, cooked meat, tomatoes. Sprinkle with nuts and season with olive oil. Salad ready.

Salad with beef and bell pepper

Required ingredients:

400 g beef
4 tomatoes
2 bell peppers
1 onion
Bunch of dill
Bunch of parsley

For the sauce:

4 cloves garlic
4 tbsp. l. olive oil
2 tbsp. l. soy sauce
1 tsp. balsamic vinegar
Salt and pepper to taste

Step-by-step preparation:

Step 1: Boil the meat, let it cool, cut into strips.

Step 2: prepare the sauce: mix olive oil with 1 tsp. vinegar and 2 tablespoons of soy sauce, add salt, chopped garlic, spices and black pepper. Mix everything and leave to infuse for 10 minutes.

Step 3: At this time, prepare the vegetables. Remove the seeds from the pepper and chop it. Chop the onion into half rings and the tomato into strips.

Step 4: To serve, place the vegetables on serving plates and place pieces of beef on top. Salad ready!

Beef in wine sauce

Well, yes, I came to the kitchen to cook meat in wine, and after the second bottle I forgot why I came. Don’t do this, pour out the glass right away so you can have it later.

Required ingredients:

500 g beef
300 g champignons
3 tbsp. l. olive oil
Glass of dry red wine
2 cloves garlic
1 tbsp. l. sweet paprika
2 tbsp. l. flour
Glass of water or broth
Salt to taste

Step-by-step preparation:

Step 1: cut the beef into steaks, pound it properly, add salt, sprinkle with paprika and fry for five minutes, turning occasionally.

Step 2: Separately fry the mushrooms - whole or halved.

Step 3: Add finely chopped garlic, flour, broth and wine to the pan with meat. Continue to simmer until the meat becomes soft.

Step 4: We form the dish: place the steak on a serving plate, pour over the sauce, add mushrooms as a side dish, sprinkle with herbs. Profit. And pour some wine, of course.

Italian beef in tomato sauce

Among the recipes for simple and tasty beef dishes for every day, you cannot do without Italian cuisine. You don't think that in Italy they only eat... The main distinguishing feature of this lunch is the incredible speed of preparation and amazing results!

Required ingredients:

1 kg beef
Glass of dry white wine
3 sprigs rosemary
3 tbsp. l. olive oil
5 large tomatoes
3 cloves garlic
50 g pitted olives
10 g basil
5 g thyme
Salt to taste

Step-by-step preparation:

Step 1: Let’s immediately make a reservation that the spices in this recipe can be replaced with a ready-made mixture of Italian herbs from any supermarket.

So, cut the meat into pieces measuring 3x4 cm, marinate in rosemary and white wine for an hour.

Step 2: Pour off the marinade, fry the pieces over high heat in a well-heated frying pan with olive oil.

Step 3: Blanch the tomatoes - pour boiling water over them, peel them. Then we grate it or beat it with a blender and send it to the beef. We also add crushed cloves of garlic, chopped thyme and basil, and halves of olives.

Step 4: simmer for 30-40 minutes over low heat until tender. Serve with good wine and...

Beef in beer

This dish, prepared according to the simplest possible recipe, will ideally fit not only into the everyday menu, but will also decorate the most intricate holiday table.

Required ingredients:

1 kg beef fillet
5 onions
350 ml light beer
Bay leaf to taste
5 tbsp. l. vegetable oil
2 tbsp. l. red wine vinegar
Salt to taste
Ground black pepper to taste

Step-by-step preparation:

Step 1: Rub a piece of beef with salt and pepper, fry for five minutes on each side in a frying pan with vegetable oil, place on a plate and set aside.

Step 2: In the same oil, saute onion cut into half rings for five minutes, at the end add bay leaf, vinegar and beer.

Step 3: Place the meat in a baking dish, pour in sauce with onions and beer and place in the oven for three hours at 180 degrees.

Bon appetit!

As you can see, beef dishes are easy to prepare - our simple and tasty recipes with photos are proof of this. They are suitable for every day and for the holiday table. But it’s not enough to know how to cook. There’s a whole science to what to cook from and choosing the right meat.

Which part of beef to choose for a specific dish - convenient table

To begin with, here is a useful photo tip on how to choose the right cow meat for a particular dish. This is where you need to start your culinary experiments. Think about what you want to cook, then buy it.

Fresh beef should be red in color without green, yellow, brown streaks- such meat will most likely turn out to be old and tough, even if you are a better cook than Jamie Oliver.
The color and consistency of the fat is pale white, dense, slightly crumbly. Ideally, with thin veins throughout the piece. This is marbled beef, which will be difficult for even a beginner to spoil.
If you purchase a product on the market, make sure that the meat does not drown in pools of blood or be covered with crusts or yellow spots. Light weathering is allowed - the carcass was cut up several hours ago.
Good beef smells good. If the smell of meat makes you close your nose, something is obviously wrong with it. Go to another seller.
Buying frozen beef is a different story. Make sure that the deadlines are normal, the packaging is not damaged, the country of origin is native, there is a minimum of ice and natural color - frozen meat does not radically change the shade.

Benefits from “Pate”: express test for freshness of beef - just press on the piece with your finger. If the pit is smoothed out and the meat is elastic, it means it is fresh.

Finally, catch another simple and tasty recipe for a beef dish for every day from cooking guru Gordon Ramsay: