When choosing meat for cooking the second, stop at beef. The food from it is hearty, healthy. To taste, beef dishes are combined with a large number of side dishes, which makes the table varied and useful.
Pick your recipe
Beef Goulash
Goulash is a dish invented by Hungarian shepherds. It was appreciated by both aristocrats and soldiers of the Hungarian army. And now the goulash recipe is popular all over the world. The proportions of the ingredients can be adjusted depending on the desired volume of the finished product.
Ingredients:
- 1 kg of beef;
- 350 g of onions;
- 300 g carrots;
- 300 g of potatoes;
- 350 g of tomatoes;
- 2 cloves of garlic;
- 300 g of bell pepper;
- 2 tbsp tomato paste;
- 2 tbsp wheat flour;
- 750 ml of water;
- 0.5 tsp coriander;
- 0.5 tsp ground black pepper;
- 0.5 tsp ground red pepper (hot);
- 1 tbsp salts;
- 5 tbsp vegetable oil.
Rinse beef, dry, cut into small pieces.
Wash vegetables and peel if necessary.
First, pour vegetable oil into a thick-walled pan, fry finely chopped onion in it for 2 minutes over low heat. Pass the garlic through a press, add to the onion and fry all together for another 2 minutes, stirring.
Increase the heat under the pan. Put the meat in it and fry it for 3 minutes. At this stage, the future goulash must be disturbed continuously, because meat can stick to the bottom and walls of the dishes.
Add spices to the meat, stir. The amount of seasoning can be adjusted to your liking. Sprinkle meat with flour, stir everything. Add tomato paste. Reduce the heat a little.
Cut tomatoes into slices, sweet pepper - into strips. Put vegetables to the meat. Pour water into the pan and simmer under the lid 45 minutes after boiling. The dish should not boil too much.
Cut the potatoes into small pieces, rinse in cold water, put in a saucepan for meat. Continue cooking goulash until meat and potatoes are cooked. If you wish, 5 minutes before the end of cooking put a bay leaf in a pan. After that, remove the goulash from the fire, cover tightly and let it brew for 10 minutes.
Beef Stroganoff
Beef stroganoff is prepared quickly and easily. The meat is tender and juicy. With a decrease in the number of spices, beef stroganoff can be served on a children's or diet table.
Ingredients:
- 500g of beef;
- 1 large onion;
- 2 large carrots;
- 2 bell peppers;
- 35 g butter;
- 3 tbsp vegetable oil;
- 250 g sour cream;
- 5 tbsp tomato paste;
- salt;
- basil;
- paprika;
- thyme.
Wash beef, dry well, cut into thin slices 3-5 cm long. Put the pan over high heat, melt butter on it. Fry the beef, stirring constantly, until the appearance of meat juice. After that, stew the meat for 2-3 minutes. After that, pour all the liquid from the pan into a separate bowl. Continue frying the meat for another 3-4 minutes. After this procedure, the beef becomes soft, changes color from red to gray. Cover the meat pan and turn off the heat under it.
Peel and wash the carrots and onions. Grate carrots on a coarse grater, finely chop the onion. Heat vegetable oil in a second pan, fry the onion until a light golden color appears. Then put the carrots to the onion and fry, stirring, until the carrots are half ready.
Washed bell peppers clear of seeds, remove the stalk and cut into thin strips.
Combine vegetables and beef. Add sour cream, tomato paste, 0.25 tbsp. water and simmer everything on low heat for 10 minutes. Add drained meat juice, spices and salt to beef stroganoff. Stir everything and simmer under the lid for 15-20 minutes. Before serving, the finished dish should be infused under the lid for 10 minutes. So the meat is better saturated with the aroma of spices and the taste of beef will be brighter.
Beef in Tomato Juice
Fragrant beef with a spicy taste is cooked quickly, well suited for dinner on a weekday. Even a housewife with little culinary experience can cook it. The recipe is quite interesting and simple.
Ingredients:
- 600 beef;
- 2 large onions;
- 1 tsp basil and oregano;
- 350 ml of tomato juice;
- salt and black pepper to taste;
- vegetable oil.
Cut the beef, previously washed and dried with a paper towel, into small pieces. Fry it in a hot pan with the addition of a small amount of vegetable oil until light brown.
Transfer the meat to a pan, add oregano and basil. Mix everything well. Pour the beef with ready-made tomato juice. In the absence of juice, 3 tablespoons can be diluted in 300 ml of cold water. tomato paste and use this mixture in cooking.
Finely chop the onion, fry until half cooked in vegetable oil, put it in the meat. Stew beef in tomato juice for 1 hour. Then salt it to taste and add a little black pepper. Ground red hot pepper is also good for this dish.
Stew the beef, stirring, for another 30 minutes. Very tasty meat cooked according to this recipe with mashed potatoes. But with the other side dishes it is combined successfully.
Oven baked beef
As a second course, especially on the festive table, you can bake beef with a whole piece. This dish is not only tasty, but also spectacular.
Ingredients:
- 500 g of beef;
- 2 tbsp vegetable oil;
- 0.5 tsp wine vinegar;
- 1 tsp mustard cereal;
- 1 tbsp honey;
- 1 tsp rosemary;
- 1 tsp salts;
- black pepper peas.
In a large saucepan, cook the marinade. To do this, mix vegetable oil (preferably olive), wine vinegar, mustard, honey, rosemary and salt. Peas black pepper crushed in a mortar and also put in the marinade. You can put thyme, cloves, coriander, cumin, marjoram in marinade. This will only enrich the taste of finished beef.
Wash the beef tenderloin, grate the marinade on all sides and refrigerate for 4-8 hours. During pickling, a piece of meat needs to be turned several times to more evenly soak the marinade.
Wrap the beef tenderloin in two layers of foil. The package must be airtight. Then the meat juice released during baking does not leak, and the beef remains juicy.
Bake beef at 180 ° C for 2 hours. Then carefully remove the foil, using a sharp knife and fork, cut the meat into portioned slices and serve at the table with a side dish of your choice.