When choosing meat for the second, stop on beef. The food from it turns out to be hearty, healthy. To taste, beef dishes are combined with a large number of side dishes, which makes the table varied and healthy.
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 required volume of the finished product.
Ingredients:
- 1 kg of beef;
- 350 g of onions;
- 300 g carrots;
- 300 g potatoes;
- 350 g of tomatoes;
- 2 cloves of garlic;
- 300 g 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 salt;
- 5 tbsp vegetable oil.
Rinse the beef, dry, cut into small pieces.
Wash vegetables, peel if necessary.
First, pour vegetable oil into a thick-walled saucepan, fry finely chopped onions in it for 2 minutes over low heat. Pass the garlic through a press, add to the onion and fry everything together for another 2 minutes, stirring occasionally.
Increase the heat under the pan. Put meat in it and fry it for 3 minutes. At this stage, you need to interfere with the future goulash continuously, because meat can stick to the bottom and sides of the cookware.
Add spices to the meat, stir. The amount of seasoning can be adjusted to your liking. Sprinkle the meat with flour, stir everything. Add tomato paste. Reduce heat slightly.
Cut the tomatoes into slices, sweet peppers into strips. Add vegetables to meat. Pour water into a saucepan and simmer covered for 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 with the meat. Continue cooking the goulash until the meat and potatoes are fully cooked. If desired, 5 minutes before the end of cooking, put a bay leaf in a saucepan. After that, remove the goulash from the heat, 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 amount of spices, beef stroganoff can be served on a children's or dietary table.
Ingredients:
- 500g 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 the beef, dry well, cut into thin cubes 3-5 cm in length. Put a frying pan on high heat, melt butter on it. Fry the beef, stirring constantly, until the meat juices appear. Then simmer the meat for 2-3 minutes. After that, drain all the liquid from the pan into a separate bowl. Continue frying the meat for another 3-4 minutes. After this procedure, the beef will become soft and change color from red to gray. Cover the pan with meat and turn off the heat under it.
Peel and wash carrots and onions. Grate the carrots on a coarse grater, finely chop the onion. Heat vegetable oil in a second frying pan, fry the onion until light golden brown. Then put the carrots to the onion and fry, stirring occasionally, until the carrots are half cooked.
Clean the washed bell pepper from 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 over low heat for 10 minutes. Add drained meat juice, spices and salt to the beef stroganoff. Mix everything and simmer covered 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
Aromatic beef with a pungent taste cooks quickly, good for dinner on a weekday. Even a hostess with little culinary experience can cook it, because the recipe is pretty interesting and simple.
Ingredients:
- 600 beef;
- 2 large onions;
- 1 tsp each basil and oregano;
- 350 ml 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 frying pan with the addition of a small amount of vegetable oil until lightly golden brown.
Transfer the meat to a saucepan, add oregano and basil. Mix everything well. Pour the prepared tomato juice over the beef. In the absence of juice, 3 tbsp can be diluted in 300 ml of cold water. tomato paste and use this mixture in your cooking.
Finely chop the onion, fry until half cooked in vegetable oil, put it on the meat. Simmer beef in tomato juice for 1 hour. Then salt it to taste and add a little black pepper. Ground red hot peppers are also good for this dish.
Simmer the beef, stirring occasionally, for another 30 minutes. Very tasty meat prepared according to this recipe with mashed potatoes. But it also goes well with other side dishes.
Oven baked beef
As a second course, especially on a festive table, you can bake a whole piece of beef. 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 grain mustard;
- 1 tbsp honey;
- 1 tsp rosemary;
- 1 tsp salt;
- black peppercorns.
Prepare the marinade in a large saucepan. To do this, mix vegetable oil (preferably olive oil), wine vinegar, mustard, honey, rosemary and salt. Crush the black peppercorns in a mortar and also put in the marinade. You can put thyme, cloves, coriander, cumin, marjoram in the marinade. This will only enrich the flavor of the finished beef.
Wash the beef tenderloin, grate with marinade on all sides and refrigerate for 4-8 hours. During marinating, a piece of meat must be turned over several times for a more even marinade soaking.
Wrap the beef tenderloin in two layers of foil. The package must be airtight. Then the meat juice that stands out during baking will not leak out, and the beef will remain juicy.
Bake beef at 180 ° C for 2 hours. Then carefully remove the foil, using a sharp knife and fork, cut the meat into portions and serve with a side dish of your choice.
Multicooker beef chops
The kitchen assistant will prepare tender and juicy beef chops with vegetables.
Ingredients:
- 500 g beef chops;
- 100 g bacon;
- 200 g zucchini;
- 1 carrot;
- 1 bell pepper;
- 300 g green beans;
- 300 g pumpkin;
- 1 onion;
- 200 g of mushrooms;
- 2 cloves of garlic;
- ground black pepper;
- salt.
Wash all vegetables, peel, cut into large strips. Cut the pumpkin into large cubes.
Pour some vegetable oil at the bottom of the multicooker, put mushrooms, zucchini, carrots, peppers and green beans in it. Saute the mixture of vegetables and mushrooms for 10 minutes.
Add chopped bacon and pumpkin to a slow cooker, salt everything. An important condition for a delicious dish: do not oversalt the chops! Salt is already present in bacon, this must be taken into account.
Season the beef chops with salt, pepper and place in a multicooker bowl on top of the vegetables. Sprinkle the meat with finely chopped onions and garlic. Close the lid and the steam outlet valve. Simmer the beef chops on the "Braising" mode for about 40 minutes.
Put the chops with vegetables on a plate, sprinkle with fresh herbs and serve.
