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.

- the most popular meat in the world, from which chefs of any country can prepare hundreds of dishes. It is prepared with vegetables and mushrooms, fruits and vegetables, soaked in milk and red wine, in marinades with spices and vinegar. Hot beef dishes are eaten with a side dish of vegetables, potatoes, rice, cold ones - with sweet and sour or spicy sauces. Beef goes well with red grape wines and beer, cognac and vodka.

In addition, beef meat contains complete, easily digestible protein with amino acids essential for the human body, a large amount of vitamins B6 and B12, vitamin PP, as well as zinc, magnesium, potassium, calcium, sodium, phosphorus, iron and many other elements.

Therefore, for a healthy diet, it is recommended to consume beef dishes at least 2-3 times a week.

How to cook beef so that the meat retains its juiciness and softness?

To prepare a delicious beef dish, learn how to choose it:

1. The meat should not be dark, this indicates that it is old. Pieces of young beef should be a uniform red color, but not bright. The bright red color and red marks on the white paper indicate that the beef has been dyed.
2. Old beef is indicated by yellow fat; young beef has cream-colored fat.
3. Do not buy frozen meat, only chilled meat, otherwise there is a chance of buying stale meat with a smell. And doctors do not recommend eating frozen meat.

It is best to fry and stew the highest quality meat - tenderloin, shoulder, back of the shank, entrecote, sirloin. For minced meat, rump, flank, and the lower part of the sirloin are suitable, and the brisket and neck will make the most delicious broth.

Our recipes will help you easily and simply prepare delicious beef dishes, preserving all the juiciness, tenderness and softness of the meat. And properly cooked beef is not only a gastronomic pleasure, but also health!

Old Russian rassolnik with beef

• Servings – 6 pcs.

Ingredients

• Beef for broth – 1 kg
• Potatoes – 4 pcs.
• Carrots – 1 pc.
• Onions – 1 pc.
• Pickled cucumbers – 4 pcs.
• Cucumber pickle – 1 cup
• Pearl barley – 100 g
• Bay leaf – 2 pcs.
• Vegetable oil - for frying
• Salt, pepper - to taste.

Preparation
Wash the meat and boil with bay leaf to make at least 3 liters of broth. Strain the broth through cheesecloth, cut the meat into pieces. Discard the bay leaf.

Add pearl barley to the broth and cook for 40 minutes. Cut the potatoes into cubes, put them in the broth, add salt and cook for 10 minutes.

Old Russian beef rassolnik.

Finely chop the onion, grate the carrots on a coarse grater. Fry the onion in vegetable oil for 5 minutes, then add the carrots and fry for another 5 minutes. Add the mixture to the broth and cook for another 5 minutes.

Cut the cucumbers into strips, put them in the broth, add brine and chopped meat. Mix everything well, check for salt, add pepper and cook for another 10 minutes.

Beef stew with vegetables

• Servings – 4 pcs.
• Cooking time – 1.5 hours.

Ingredients

• Beef – 500 g
• Potatoes – 300 g
• Zucchini – 2 pcs.
• Tomatoes – 3 pcs.
• Bell pepper – 2 pcs.
• Onions – 1 pc.
• Mayonnaise – 3 tablespoons
• Sour cream – 3 tablespoons
• Salt, pepper - to taste
• Greens (parsley, dill, cilantro, rosemary) - to taste

Preparation
Wash the beef and cut into large pieces. Salt and pepper. Fry quickly over high heat to form a crust.

Potatoes and zucchini in large cubes. Onion and pepper in half rings. Mix all vegetables in a large bowl. Salt and pepper.

Beef stew.

Place in a deep baking tray or refractory dish in layers: vegetables-meat-vegetables. Mix mayonnaise with sour cream and pour vegetables on top. Sprinkle generously with finely chopped herbs.

Cover the dish with a lid or foil. Place in an oven preheated to 200° for 45-60 minutes.

Classic beef steak

• Portions - according to the number of eaters
• Cooking time: 15 minutes.

Ingredients

• Steak (thickness 2.5 cm) – according to the number of eaters
• Salt, pepper - to taste
• Herbes de Provence seasoning - to taste
• Vegetable oil - for frying.

Preparation
The first secret of a delicious classic steak, like in American films, is the uniform roasting of a fairly large and thick piece of meat in a short time. Fresh (chilled) meat is best suited for this. If you are going to make a steak from frozen meat, then defrosting should take place naturally and slowly, in the refrigerator, and not in the air and under no circumstances in the microwave!

The second secret is that the steak should be at room temperature before cooking, so take it out and let it sit for 20 minutes. Then pat it dry with paper towels.

If you don't have Herbes de Provence seasoning, make your own mixture of basil, rosemary, thyme, sage, mint, thyme, oregano and marjoram. Pour seasoning, salt and pepper into a plate and mix.

Classic beef steak.

Dip the steak on all sides into the mixture, place it and pat it with your palm so that the seasonings “enter” the meat. Now grease it with vegetable oil - this will make it possible to fry it evenly.

Grease the frying pan with a thin layer of oil and heat it well. Place the steaks on it so that they do not touch. Fry over high heat for 3-4 minutes, then turn the heat to medium and another 2-3 minutes. And so on each side.

After frying, steaks should be allowed to rest to give them maximum flavor and tenderness. To do this, cover them with foil and leave for 10 minutes.

Cut with sharply sharpened knives without serrations - the meat should be cut perfectly evenly.

Village-style beef patties

• Servings – 4 pcs.
• Cooking time – 1 hour.

Ingredients

• Beef – 500 g
• Champignons (or any other mushrooms) – 500 g
• Onions – 2 pcs.
• Flour – 2 tablespoons
• Garlic – 3-4 cloves
• Salt, pepper - to taste
• Vegetable oil - for frying.

Preparation
Wash, peel and boil the mushrooms in salted water. Pour the mushroom broth into a separate bowl, finely chop the mushrooms.

Make minced meat, add 1 finely chopped onion, salt, pepper, a little mushroom broth and mix well. Form the balls: make balls from the minced meat, then flatten them to make flat cakes. Roll the meatballs in flour and fry over high heat until crusty. Place in a saucepan.

Finely chop the second onion and fry with already chopped mushrooms.

Country-style meatballs.

Fry the flour until golden brown, dilute with mushroom broth, add fried mushrooms and onions and let simmer for 3-5 minutes.

Pour the mixture over the meatballs in the saucepan. Pass the garlic through a garlic press and sprinkle it over the meatballs. Let simmer for at least 40 minutes.

Serve with a side dish of mashed potatoes.

Beef boiled pork

• Servings – 4 pcs.
• Cooking time – 1.5 hours.

Ingredients

• Beef (tenderloin) – 500 g
• Garlic – 5 cloves
• Lemon – 0.5 pcs.
• Salt – 1 teaspoon
• Sugar – 1 teaspoon
• Pepper - to taste.

Preparation
Wash the meat and dry with paper towels. Make cuts and stuff with pieces of garlic. Mix salt, sugar, pepper and rub the meat well with the mixture.

Cut the lemon into slices and cover the meat on all sides with them. Place it in a saucepan with a lid and put it in the refrigerator to marinate for 3-4 hours.

Beef boiled pork.

After the allotted time, remove the meat, remove the lemon, and wrap the meat in 2 layers of foil. Place in a baking dish and place in an oven preheated to 200° for 1.5 hours.

Baked pork is ready! It is delicious to eat hot with any side dish, or cold, as a snack, or on sandwiches.

Beef is healthy and necessary for every person, but sometimes, due to the fact that the meat is tough, not every housewife will take up cooking. After all, beef is a capricious meat and does not always turn out as juicy as we would like.

How to cook soft beef - choosing the right meat

In order to start cooking, you must first select the beef. It is known that not all parts of the carcass will be soft and tasty. Some parts can only be boiled, others are best made into cutlets, some can only be fried or baked. The whole secret is in the density of connective tissue. For example, there is a lot of such tissue in the neck, there are tendons and films, it is better to make cutlets from such a product. You can boil it, as well as stew it, but you will have to spend several hours preparing it.

If you want to fry a whole beautiful piece of meat, then choose the tenderloin, as well as the upper part of the hind leg. This meat will cook surprisingly quickly. But even here there are secrets that every housewife should know about.

How to cook tender beef. Sharing secrets

To cook delicious meat, you need:

• buy young beef or veal. The meat will be soft, even visually it differs from “aged” beef. Such meat will be lighter in color, with the same light fat (very little of it) and small fibers;
• As for old beef, it is dark in color, with yellow fat. Such meat will not be suitable for frying, because it will be tough. But it will make an excellent broth, very aromatic and tasty. But it will take a very long time to cook such beef;
• To fry a piece of meat, choose the back part or meat separated from the spine;
• Learn to cut portions and small pieces across the grain so that they cook faster;
• Before you start frying, you need to thoroughly wash the piece of meat and dry it with paper towels;
• when to salt? If you are going to fry beef, then 30 minutes in advance, then you can preserve not only the juiciness, but also the original color of the beef;
• if the meat is tough, the meat must be marinated before sending it to stew or fry. Wine (dry), sour cream, lemon juice, vinegar or kefir are used as a marinade. The acid helps soften hard fibers. Salt, spices, onions and carrots must be added to such a marinade, the marinade is boiled (kefir and sour cream are an exception), and cooled to room temperature. The aging time for beef in this marinade is from 3 hours;
• It is better to beat tough pieces with a hammer so that the meat is better fried;
• the stringy part will be softened by mustard, you need to generously rub a piece of meat with mustard, leave for 2 hours, then you can bake or fry;
• beef is always fried over high heat so that the juice does not leak out, otherwise the meat will be dry;
• if baked, then only in foil to preserve juiciness.

How to cook tender beef

To cook the meat, take:

• beef – 1 kg;
• onions – 2 pcs.;
• carrot – 1 large;
• vinegar – 2 tbsp;
• garlic – 5 cloves;
• salt, bay leaf, other spices - to taste;
• tomato paste – 1.5. tbsp

Prepare beef like this:

• Rinse the piece of meat thoroughly under the tap and remove excess liquid with paper towels.
• Cut the meat into pieces, size 4 by 4 cm.
• Pour frying oil into a frying pan and heat thoroughly.
• The heat during frying should be strong - carefully lower the pieces of meat into the hot oil, fry on all sides until a golden brown crust forms.
• The meat is fried and immediately put into a thick-walled pan, pour boiling water (1 l), add vinegar. We are waiting for it to boil.
• As soon as the water boils, reduce the heat, cover the pan with a lid, and leave to simmer over low heat for 1.5 hours.
• Then add chopped vegetables and bay leaves (if you like), simmer again, adding a little hot water if necessary.
• After 20 minutes, add salt, add spices and chopped garlic, as well as tomato paste, mix. Simmer for another 10 minutes, turn off the heat.

Soft and tender beef - this dish deserves admiration and praise, but not everyone can cook it successfully. There are many reasons why beef turns out tough and not juicy. In this article we will look at the most common mistakes. We will also present several ways to soften beef and prepare ideal dishes.

It is better to buy beef in butcher shops, at the market or in large supermarkets, where, as a rule, they offer proven and high-quality products. It’s good if you have the opportunity to touch the meat, smell it, and check its freshness. Unfortunately, not all stores provide this opportunity; meat is often sold in vacuum packages. The principles for choosing beef are as follows:

• It is best to give preference to a fresh rather than a frozen piece of meat. Most often, markets sell fresh local products; frozen meat may be foreign-made.
• When buying beef in supermarkets, don’t pay attention to discounts, they just won’t sell it that cheap. This means that this product is of low quality or is nearing the end of its shelf life.
• Before you put the meat in the basket, you need to look at it carefully, pay attention to the color and smell.
• To make the dish soft, you should avoid parts of the meat that are full of tendons. The most tender meat is always tenderloin.
• The color of the meat plays an important role; it can range from light red to burgundy. A yellowish or even brown color will mean that the meat is spoiled.
• The younger the animal is slaughtered, the softer the meat is when cooked. Young beef will be soft and juicy, but less rich.
• Fresh meat should smell like blood. All other odors can be considered foreign; it is possible that the piece was treated with a chemical compound.
• Pay attention to the appearance. There should be no weathered areas on the piece; a uniform color is preferred.
• Don't be afraid to buy meat with fat; it should be dry, but not slippery.

If you do not plan to cook the purchased piece of beef within 5 hours, it is better to freeze it. Defrost it in the refrigerator - this does not allow it to lose its nutrients.

How to make beef tender and juicy when braising

The parts of the cow that require long-term processing are best suited for stewing - neck, rump, thigh, shoulder and brisket. The extinguishing process includes the following steps:

1. Frying meat over high heat with a small amount of fat. The main thing is not to overcook the beef, otherwise it will turn out dry; this mistake is very common. The pieces should be slightly browned, they need to be stirred constantly and fry without a lid.
2. According to the recipe, add onions and vegetables to the meat. The onion should play the main role; it is the one that makes the meat soft. Why is it customary to put a lot of onions in kebab? The answer to this question is obvious; onions make it juicy and soft.
3. Add broth or water to the fried meat, and then simmer under the lid over low heat. Even the toughest meat will become soft if you do not lose sight of these very important points. The cooking time for stewing depends on the meat, usually it takes no more than an hour.

Try cooking beef stew according to the classic recipe. Once you master this technique, you will always end up with delicious meat.

Required Products:

• beef (shoulder or thigh) - 1.3 kg;
• onions - 400-450 g;
• carrot;
• 2-3 tbsp. l. tomato paste;
• 1.5 cups broth;
• frying oil, fat.
• salt, spices, bay leaf, paprika, garlic.

Preparation:

1. Heat oil in a cauldron or saucepan with a thick bottom. Lightly fry the meat cut into pieces.
2. Add finely chopped vegetables, bring them until lightly browned.
3. Mix the broth with tomato paste and pour the contents into the cauldron.
4. Bring to a boil, reduce heat. Add bay leaf and simmer for 15-20 minutes.
5. Next, remove the foam that has formed on top of the meat, add salt and spices to taste.
6. 5-7 minutes before readiness, add a little garlic to enhance the taste.
7. Cover with a lid and turn off the heat. Let the meat brew.

Tough beef, how to soften it when cooking

The success of cooking tender beef depends on the correct marinade. If you soak it in the marinade in advance, it will definitely be soft. Even the toughest (old beef) can be cooked to finger-licking quality. The key to a perfect dish is cooking the meat; it will soften as it cooks. The main thing is to be consistent and not to rush, this may take some time.

While chicken soup cooks quickly, beef broth takes time and simmers slowly. Cooks prefer two ways to add meat to broth. Some are placed in cold water, others in boiling water. There is plenty of controversy about this; below is a recipe for putting meat in boiling water. If you choose to cook differently, it will not affect the taste of the meat.

Required Products:

• tough beef (peritoneum, brisket, meat on the bone) - 1.5 kg;
• large onion;
• 1 carrot;
• bay leaf, spices, salt, water.

Preparation:

1. The meat can be boiled whole or sliced. Before cooking, you need to wash it and trim the veins.
2. Boil 3-3.5 liters of water. Place the piece in a saucepan, cover and bring to a boil. Until the water boils, you need to keep an eye on the meat, otherwise the broth will not be clear.
3. As soon as the boiling process is noticeable, reduce the heat to low, cover with a lid and cook for about an hour.
4. Then remove the foam, wipe the side walls of the pan and continue to cook over low heat.
5. Add salt, spices, whole onion and peeled carrots. In 25 minutes or even earlier, the meat will be ready.
6. Using this method, the meat will smell great and melt in your mouth; you can use the broth to make soup or borscht.

We prepare a very tasty goulash

Required Products:

• 0.5 kg - beef tenderloin;
• 2 onions;
• red bell pepper;
• hot pepper, spices;
• 1-2 tablespoons of tomato paste;
• water - about 0.5 liters;
• spoon of flour;
• oil for frying.

Preparation:

How to make meat soft and juicy when frying

A reliable way to tenderize beef when frying is vinegar, it weakens muscle tissue. It is better to choose white or wine vinegar, they will not affect the color of the meat. Balsamic vinegar works well too. When marinating beef, it is better to avoid salt, then the meat does not release valuable juice. After two hours of marinating, the beef is ready to fry. Salt it directly in a frying pan or grill.

Required Products:

• beef - 900 g;
• onion - 900 g;
• olive oil;
• vinegar 2-2.5 tablespoons;
• 2 tablespoons flour;
• spices with salt.

Preparation:

1. Beef preparation for frying begins the day before. It’s good if it sits in the marinade for several hours. The beef is cut into cubes or strips.
2. Then place the shredded beef in a bowl, add chopped onion, add pepper, add olive oil, vinegar. Place in the refrigerator to brew.
3. After that, throw the beef into flour and quickly fry in a cauldron with oil.
4. When the liquid has evaporated, reduce the heat slightly and cover the cauldron with a lid. The meat should be fried and simmered at the same time. Check readiness with a knife and fork.
5. If for some reason the meat turns out tough, don't despair. Place it on a sheet of foil, wrap and bake in the oven for 15 minutes.

Soft beef kebab

Required Products:

• beef tenderloin (loin, neck) - 2.6 kg;
• onions - at least 2 kg;
• a bunch of parsley;
• barbecue spices with salt;
• coriander, Provençal herbs;
• vegetable oil;
• 0.5 lemon;
• 1 kiwi.

Preparation:

1. Clean the beef from the chaff, wash, dry with napkins and cut into pieces.
2. Cut the onion into half rings, mix it with the meat, pressing it sparingly with your hands.
3. Add chopped parsley, spices, oil to the meat, squeeze out lemon juice, mix well.
4. Salt the kebab 15 minutes before frying. Regarding kiwi, there is also an important point: it is added 1.5 hours before frying the kebab, otherwise the meat will not be tasty. The kiwi is peeled and finely chopped, ground with meat and the meat is sent to a cool place.
5. To get a delicious kebab in a short time, put it under pressure, then it will marinate faster.

Tender beef stroganoff

Required Products:

• 500 g fillet, beef tenderloin;
• 2 large onions;
• 1 pepper;
• 250 ml (or more) broth;
• 2 tablespoons of tomato paste;
• 2 tablespoons flour;
• 2 teaspoons each of paprika and hot pepper;
• salt, pepper, oil, seasoning for meat;
• 1 carrot.

Preparation:

1. The meat is cut into strips, breaded in flour, pepper and paprika.
2. Fry in oil, brown well. Add onion rings, slices of carrots and sweet peppers.
3. Fry everything together, add broth with tomato paste. Mix everything well, season with seasoning, cover with a lid and let the meat simmer for half an hour.

How to Make Beef Tender and Juicy When Roasting

Required Products:

• beef steak - 1.5 kg;
• seasoning for meat - 1 packet;
• dry wine - 40 ml;
• French mustard - 45 g;
• 3 cloves of garlic;
• sprigs of rosemary;
• olive oil - 15 ml.

Preparation:

1. Prepare the marinade. Mix French mustard, grated garlic, wine, spices and olive oil. Rub the meat well with this sauce.
2. Wrap a piece of meat in foil with rosemary sprigs; the remaining sauce will come in handy.
3. Bake for about half an hour at medium oven power. Then you should remove the foil, pour the sauce on top and bring the meat in the oven until golden brown.
4. Before serving, cut the meat into slices. The priority is chilled meat, suitable for slicing and snacks.

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.