Beef dishes are popular not only in Russia, but also abroad. Black pepper, bay leaves, mustard and horseradish are used to prepare traditional Russian beef dishes, and in Europe and Asia they use not only spicy turmeric, basil, oregano and thyme, but also unexpected sugar and cinnamon in meat dishes.
If you decide to cook a beef dish, then you will need one or more of the following spices:
- salt;
- black pepper;
- garlic;
- hot mustard;
- grated horseradish;
- parsley root and greens;
- celery root;
- onions and green onions;
- Bay leaf;
- rosemary;
- thyme;
- dill;
- cinnamon;
- basil;
- oregano (oregano);
- mint;
- sugar;
- corn starch;
- coriander;
- turmeric;
- cumin;
- paprika, etc.
Traditional Russian cuisine
In classic Russian cuisine, broths and soups made from beef bones or tenderloin are popular. For the preparation of such broths, black peppercorns, bay leaves and roots: parsley and celery are used. For a rich beef broth, you can also boil a bunch of parsley, peeled onions, and carrots. When preparing borscht, do not forget about grated garlic, which is added to the pan after the end of cooking, as well as fresh chopped herbs. Chopped dill and green onions are best for beef broth borscht.
Beef jellies and jellies are served with hot mustard and grated horseradish - traditional Russian spices. When preparing minced meat from a mixture of beef and pork, add ground black pepper, onions, garlic and, in some cases, dill. Chopped cutlets are prepared from this mince or used as a filling for pies, pasties, whitewash or dumplings.
World cuisines
In Italian cuisine, spices such as basil and oregano are added to ground beef. On their basis, meat pizza, different types of lasagna, as well as bolognese pasta are prepared. Parmesan, which is an invariable ingredient in almost all Italian dishes, is also considered a seasoning due to its pungent specific smell and characteristic salty taste.
In French cuisine, Provencal herbs such as rosemary, thyme and mint are used to bake or grill meat.
Beef is also used in a variety of Chinese dishes, where it is served with sweet and sour sauce. This sauce is prepared on the basis of sugar, flour or cornstarch, soy sauce, ginger root, tomato paste, onions, garlic, vinegar, pineapple juice, and hot spices. In other Asian cuisines, cinnamon is used to make beef dishes.
Indian spices are used to make curry with beef: turmeric, coriander, cumin and ginger.
In Hungarian cuisine, different types of paprika are widely used for the preparation of pork and beef dishes. So, for traditional goulash, they take beef tenderloin, onions, carrots, bay leaves, flour, tomato paste, black pepper and ground paprika, which adds an unforgettable smoked taste and aroma to the meat.
