Hearty and tasty food always cheers you up, but how can you make it healthy as well? If you love meat, try beef main courses. Having cooked them correctly, you will receive an amazingly tender meal and feel that you have become a little kinder and more cheerful, because there is no longer the usual heaviness in the stomach.
Beef stew with prunes
Ingredients:
- 1 kg of beef;
- 150 g pitted prunes;
- 200 ml of water;
- 2 onions;
- 1 large carrot;
- 4 cloves of garlic;
- 3 tbsp. tomato paste;
- 2 tbsp. 20% sour cream and flour;
- 2 bay leaves;
- 5 peas of allspice;
- 1/2 tsp dried basil;
- 1 tbsp. spices for beef;
- salt;
- vegetable oil.
Wash the meat thoroughly, remove tough veins and films, and cut into medium cubes. Put them in a cauldron or duck together with bay leaves and peppercorns, cover with water and put on high heat. Boil everything, cover the dishes with a lid and simmer the beef for 40 minutes at the lowest temperature.
Peel the onions and carrots and slice thinly. Heat vegetable oil and sauté the onion in it over medium heat until soft. Add chopped (but not grated) garlic and a straw of orange vegetable there and fry for 5-7 minutes, stirring occasionally with a spatula.
Season the cooking beef with spices, salt to taste and simmer for 5 minutes, then stir in the frying and leave for another 5 minutes. Combine the tomato paste with sour cream and flour in a bowl so that no lumps form. Transfer the resulting paste and soaked prunes into a cauldron and stir. Cook the dish for 30-40 minutes, covered.
Boiled beef with horseradish sauce
Ingredients:
- 600 g of beef tenderloin;
- 1-1.5 liters of water;
- 1 large onion;
- 1 carrot;
- 50 g of celery root;
- 20 g of ginger root;
- 3 bay leaves;
- 5 peas of black and allspice;
- 3 sprigs of parsley and dill;
- salt;
For the sauce:
- 50 g horseradish (root);
- 125 g of 20% sour cream;
- 25 g mayonnaise;
- 50 ml of water;
- 1 tbsp. table vinegar;
- 1/2 tsp Sahara;
- 3/4 tsp salt.
Pour water into a medium saucepan and simmer over high heat. Remove the foam with a slotted spoon, place the beef there, previously washed and peeled from films, throw bay leaves and peppercorns. Peel carrots, onions, celery and ginger and cut into 2-3 pieces. Simmer the meat over low heat under a slotted lid or slot for steam to escape for an hour. Then put the prepared vegetables in there, add salt and cook for another 35-40 minutes. Set aside the pot of beef, but do not remove it, but let it cool completely in the broth.
Prepare the sauce by cutting off the rind from the horseradish root and grate it on a fine grater. Pour vinegar and water over it, sprinkle with salt and sugar and stir. Combine mayonnaise with sour cream, beat and stir into the bulk. Soak the sauce in the refrigerator for about an hour, then serve with thick sliced boiled beef and chopped greens.
