Trying to find options for what to cook from beef, the hostess will get acquainted with a lot of interesting tasty recipes. This is a popular meat, which today is easy to buy in any supermarket. It becomes the basis of soups, first courses, main courses, appetizers, etc.

What to cook with beef for the first?

There are a lot of options for the first dishes of beef meat.

Most often, it turns out to be the basis of traditional oriental soups. Beef in such cases is usually complemented by numerous spices and seasonings.

Classic Beef Kharcho Soup

Ingredients: a pound of meat on the bone, 90 g of long rice, the same amount of walnuts, 3 tbsp. l tkemali sauce, onion, sweet bell pepper, a pinch of hot red pepper, sunli hops to taste, 4 garlic cloves, 70 g tomato paste, 4 - 5 sprigs of fresh cilantro, carrots, a couple of bay leaves, salt.

1. The meat is poured with water, bay leaf is added to it, after which the basis for the soup is cooked until the beef is fully cooked. In the process, you need to remove foam from the liquid. With a slight boil, the broth is boiled for about 2 hours.
2. Onion cubes are fried in a pan until golden brown. Ideally, beef fat. If it was not at hand, ordinary vegetable oil is also suitable. To the already prepared onion, grated carrots and pepper crusts pour out. After a couple of minutes of frying, tomato paste is added. Stew together the ingredients for 8 to 9 minutes.
3. Milled nuts are combined with crushed garlic. This mixture is also sent to the pan. After that, the container can be removed from the fire.
4. The meat is removed from the liquid, cut off from the bone. The broth is filtered. Slices of beef come back into it, washed rice is poured.
5. After 10 - 12 minutes of cooking, you can put sauce, dressing from the pan, all seasonings, salt and chopped greens into the soup.
6. It remains to cook the soup for 5 - 6 minutes and you can remove it from the heat.

Before serving for dinner, the treat should be well infused in a tightly closed pan.

Pea first course on beef broth

Ingredients: 420 g of beef, a pound of chopped peas, large carrots, 2 onions, salt, spices, herbs.

1. It is better to choose meat on the bone. This will make the broth more rich.   It is poured with cold water and sent to the fire with one peeled onion. Ready meat is cut off from the bone and poured into the broth.
2. At the same time, peas are set to cook, soaked in water for several hours in advance (best of all - all night). When the beans are cooked, they are crushed by a blender and transferred to the meat broth.
3. The remaining onion and carrot are finely chopped and fried to an appetizing blush on any fat. Ready vegetables are transferred to the future soup along with the remaining oil.

The soup is salted, flavored with selected spices and served for dinner with chopped fresh herbs.

Beef Khashlama in Armenian

Ingredients: 2.5 kg of meat pulp, 2 sweet bell peppers, 3 - 5 potatoes, 4 - 6 small tomatoes, 2 onions, a bunch of fresh dill, 80 ml of light beer, salt, a pinch of ground sweet paprika, saffron, hops - put in.

1. Large half-rings of onions, medium slices of meat, and all spices are sent to the cauldron. Large pieces of sweet pepper and tomatoes are laid out on top.
2. Cubes of potato sprinkle on red vegetables. It is enough to divide each potato into 6 - 8 parts.
3. Lastly, chopped dill is poured into the cauldron, beer is poured and water is added. The liquid should completely cover all the ingredients.
4. Over low heat, under the cover of the khashlam, it will languish for 2.5 to 3 hours.

Thick Armenian soup is served hot with homemade bread for dinner.

Traditional shurpa

Ingredients: a pound of meat tenderloin, 2 - 3 potatoes, large onions, carrots, sweet bell pepper, 2 fresh tomatoes, 2 tbsp. l pasta from tomatoes, 3-4 garlic cloves, a bunch of fresh herbs, salt, spices for beef.

1. In a cauldron, large cubes of onion are slightly fried in hot oil. Next to the vegetable are added medium slices of beef tenderloin, sprinkled with spices. The ingredients simmer together until the meat juice is evaporated.
2. All vegetables are randomly chopped. It is advisable to grind pepper and potatoes with the same cubes, and grate the carrots coarsely. Tomatoes are cut in pieces along with the skin.
3. When the pieces of meat begin to be fried, all vegetables and spices, except potatoes, are added to them in turn. After each new serving, the ingredients are fried together with frequent stirring for a couple of minutes.
4. After tomatoes, tomato paste is sent to the cauldron. She will make the taste of the finished dish brighter.
5. Boiling water is poured into the container, which should completely cover all the ingredients.
6. On low heat under a tightly closed lid, the dish languishes for a little less than an hour. The exact time depends on the "age" of beef.
7. Further, potatoes are poured into the cauldron. Cooking continues until the potato slices are ready.
8. At the very end, the dish is salted, crushed garlic, chopped greens are added to it.

Such a shurpa recipe can be improved to your own taste by experimenting with seasonings.

Fancy goulash soup

Ingredients: a pound of meat pulp, large beef bone, 270 g of fresh champignons, 3 to 4 potatoes, 2 onions, large carrots, 1/3 of celery root, 2 bell peppers, 2 large raw eggs, 2 tbsp. flour, garlic to taste, 700 g of tomatoes in their own juice, 1 l of broth, 5 - 6 peas of allspice, 4 tbsp. l ground sweet paprika, a pinch of caraway seeds, salt.

1. Thin half rings of onion are well fried in hot oil in a thick-walled pan. Then, small slices of meat and bone are laid out to them. The mass is fried with frequent stirring until the beef changes color.
2. Cubes of celery and carrots are laid out in a pan. Frying continues until the liquid has completely evaporated from the pan.
3. Paprika is poured in, canned tomatoes without skin are added.
4. On medium heat, the mass languishes without a lid for 20 to 25 minutes. The contents of the container in the process should boil moderately.
5. Next, pepper cubes, chopped garlic are placed in the dishes, the broth is poured.
6. After boiling the liquid again, potato wedges, cumin, pepper are added to the pan. The mass slowly languishes while the dough is preparing.
7. Eggs are broken into a bowl, poured. Flour is added to them. The components are kneaded. Thick, tight dough is put into the bag and in the refrigerator for 12 - 15 minutes.
8. Champignon plates are laid out in the soup. Small pieces of chilled dough also pour out there. You can just pinch them off with your hands from the main piece.

It remains to salt the dish, sprinkle with chopped herbs and cook for another 8 - 9 minutes.

Barley Soup

Ingredients: 330 g of meat on the bone, 2.5 l of purified water, 1/3 tbsp. pearl barley, 1 pc. carrots and onions, 2 tomatoes, salt, spices.

1. The meat is poured with water and cooked until tender. Next, the flesh is cut from the bone and returned to the broth.
2. Finely chopped onions and carrots go to the pot.
3. Tomatoes are added to the soup in the form of mashed peel.
4. Boiled barley is already poured here.
5. The dish is cooked for 12-14 minutes, salted, flavored with your favorite spices.

Ready soup should be infused under the lid for about half an hour.

Delicious beef broth mushroom soup

Ingredients: 430 g of meat pulp, 3 celery stalks, 2 carrots, 2 garlic cloves, onion, 180 g of champignons, 2 potatoes, 80 g of pearl barley, 2 l of meat broth, salt.

1. Small pieces of beef are fried in a pan until roasted. The meat is transferred to a pan with broth.
2. On the remaining fat, chopped onions, carrots, celery are cooked. They are fried for 4 to 5 minutes.
3. Cut mushrooms are added to the mass. When the liquid evaporates from the pan, you can send the frying to the broth.
4. Cubes of potatoes, barley, garlic, salt are added.

The soup is cooked until the cereals and potatoes are ready, after which it is left to infuse under the lid for 12 to 15 minutes.

Sorrel soup in a slow cooker

Ingredients: a pound of beef, 4 potatoes, a white onion and a bunch of green, 3 eggs, 2 bunches of fresh sorrel, salt, spices.

1. The meat is poured with cold water and cooked for 100 - 110 minutes in the "Stewing" program.
2. The resulting broth is filtered. Cubes of potatoes and beef cut into pieces are sent to it.
3. A whole bulb is laid there. Products are salted.
4. Cooking continues for another half hour, but already in the "Steaming" mode.
5. Sorrel and chives are finely chopped.
6. Raw eggs are beaten with a fork.
7. When the potatoes are completely cooked, you can add all the greens to the broth and pour eggs in a thin stream.

After boiling again, you can pour the soup on plates and supplement with homemade sour cream.

Beef on the second

Dishes for the second of beef - hearty, tasty and easy to prepare. Any of them is suitable even for a festive feast.

To make the beef soft and juicy, it should always be pre-soaked in the marinade.

Baked in puff pastry

Ingredients: a little more than a kilo of beef tenderloin, a pound of frozen puff pastry, a pound of fresh mushrooms, 3 onions, 90 g of butter, 70 ml of dried white wine, 70 ml of cream, yolk, 20 ml of milk, 35 g of starch, salt, spices.

1. Plates of fresh mushrooms are fried with spices and salt until the liquid evaporates from the pan. To them poured wine, cream. Mushrooms again remain on fire until the liquid evaporates.
2. The resulting mass is mashed, an oil block and starch are added to it.
3. A piece of meat cut in the form of a rectangle is wrapped with kitchen twine so that it does not deform. Beef is rubbed with salt.
4. The workpiece is fried until a crust appears in a hot oil.
5. The dough is cut into two parts and rolled slightly. Twine is removed from beef. It fits into the first part of the test. Mushroom puree is distributed on top.
6. The meat is covered with a second plate of dough, smeared with yolk, whipped with milk. The edges are held together securely.

The dish is baked in the oven for 35 minutes at 220 degrees.

Classic Ossobuco Beef Recipe

Ingredients: beef shanks (2 pcs.), A glass of orange juice, 320 ml of dry white wine, 2 onions, 2 tomatoes, carrots, 90 g of tomato paste, garlic, 1 tbsp. l grated orange zest, 2 sprigs of rosemary and thyme, salt.

1. Excess fat is cut from meat. Pieces rubbed with salt.
2. Slices are fried in hot oil until golden brown, after which they are transferred to a separate plate.
3. All vegetables are finely chopped and fried in the remaining fat.
4. Wine is poured to the softened products, a paste of tomato, thyme, rosemary, juice and citrus zest is added. The mass languishes 5-6 minutes before the evaporation of alcohol.
5. Fried meat is laid out in a frying pan. And spicy branches are removed from the container.

The mixture is stewed under a lid for 2 - 2.5 hours.

Hearty Boiled Meat Salad

Ingredients: a pound of meat, 6 onions, 380 ml of purified water, 1 tbsp. l vinegar essence, 6 tbsp. l refined oil, 3 tbsp. l tomato paste, a pinch of black and red hot pepper, 5 - 6 cloves of garlic, lavrushka.

1. Onions are finely chopped and poured with vinegar essence diluted in water. After an hour, the vegetable is reclined in a colander and slightly squeezed out.
2. Beef is cooked in salt water with a parsley and two kinds of pepper until cooked. The meat cools right in the broth.   Next, the beef is broken down into fibers.
3. The meat is mixed with onions.
4. Shredded garlic with tomato paste is fried in a pan.
5. The cooled contents are seasoned with a hot appetizer.

Before serving for dinner, the appetizer cools for several hours in coolness. If, after the holiday, for example, veal chops remained in the refrigerator, then they can be cut into strips and added to the salad instead of boiled meat.

Beef Stroganoff

Ingredients: a pound of meat fillet, 140 g sour cream, onion, 1 tbsp. l tomato paste and the same amount of flour, 160 ml of purified water, salt, black pepper.

1. The beef is lightly beaten off in a whole piece. Next, the meat is cut across the fibers with thin strips, and the onions with thin quarters of rings.
2. The meat straws are fried in hot oil until golden brown. Beef is transferred to another plate.
3. In the same pan, the onion is fried until golden. Then the vegetable is sprinkled with flour and cooked for another minute.
4. Pasta and sour cream are added to the onion, water is poured.
5. The mass is salted, peppered. Meat is laid out in it.

Beef stroganoff languishes under the lid for 25 to 40 minutes.

Beef baked in a sleeve with mushroom sauce

Ingredients: a kilo of meat, 3 tsp. sweet mustard, as many dried herbs, juice of half a lemon, salt, pepper, 280 g champignons, 30 g dried porcini mushrooms, half a liter of medium cream, 2 tbsp. l flour, 60 ml of refined oil.

1. The oil is mixed with dried herbs, salt, pepper, lemon juice, mustard. With this mixture, meat is rubbed on all sides.
2. Beef is laid out in a baking sleeve. The meat is baked for 90 minutes at 180 degrees.
3. Onions are chopped finely for the sauce, the dried mushrooms are chopped finely, the mushrooms are diced.
4. Onion, fried on hot oil with fresh mushrooms. The mass is salted, peppered. Shredded dried mushrooms are poured into it and 130 ml of water are poured. The ingredients are fried for half an hour with frequent stirring.
5. Cream and flour are added. The sauce is brought to a boil and immediately removed from the heat.

Finished meat is cut into pieces and poured with mushroom mass.

Delicious beef goulash

Ingredients: a pound of meat, 2 onions, 3 tbsp. l pasta from tomatoes and margarine, pepper, salt.

1. Washed and dried meat is cut into medium pieces, sprinkled with salt, pepper.
2. Onion is chopped into cubes.
3. Slices of beef are fried on margarine until golden brown.
4. The meat is poured with a small amount of salted water. Onion is poured out to it, tomato paste is added.
5. The dish languishes under the lid for 80 - 90 minutes.

Ready goulash with gravy is served for dinner with any side dish.

Home-style roast in a slow cooker

Ingredients: 720 g meat, a kilo of potatoes, 2 carrots, large onion, 2 tbsp. l tomato paste with garlic, a couple of tablespoons of dried chopped herbs, salt, black pepper.

1. In the “Frying” program, onion cubes are fried in hot oil. When the vegetable turns golden, pieces of meat are laid out to it. About 2 cm wide.
2. The meat and onions are fried together for 20 to 25 minutes with frequent stirring.
3. After the specified time, the remaining vegetables, salt, greens, pepper and tomato paste are randomly chopped into the container. Ingredients are poured with water. The liquid should completely cover them.
4. In a stewing program, the dish languishes for 100 - 110 minutes.

Classic steak

Ingredients: a pound of beef shoulder, 3 onions, 3 g of ground black pepper, 40 ml of refined oil, salt.

1. The meat is chopped into small cubes with a sharp knife. Onions are cut in the same way.
2. Vegetables and minced meat are combined in a bowl, after which the mass is salted, peppered and beaten well on the edge of the bowl.
3. Oiled hands form round billets. In total, they should turn out 6 pieces.

In a grill pan with hot oil, the steaks are grilled for 4 - 5 minutes on each side.

Stroganoff beef with sour cream

Ingredients: 830 g of meat pulp, 3 onions, 1.5 tbsp. fat sour cream, 3-4 tbsp. l tomato paste, 60 g butter, salt, freshly ground black pepper, a bunch of greens.

1. First of all, meat is prepared - it is cleaned from films and tendons. A piece is cut into thin slices. To make beef even softer, you need to slightly beat it off with a special hammer.
2. On melted butter, onion cubes are fried until a delicious blush. Then they are cooked already with the meat. The latter should change color and become lightly crusted. Salt and pepper are poured into the pan. Sour cream, tomato paste is added.
3. The last chopped greens is poured.

The dish is stewed under a lid over low heat until the meat is soft.

Meat baked in slices in foil

Ingredients: 340 g of beef pulp, medium onion, 1 tbsp. l honey mustard, salt, a mixture of peppers, dry garlic, thyme, dried herbs. How to cook beef in the oven in slices is described below.

1. The meat is cut into small pieces and sent to a bowl with onion half rings.
2. All bulk ingredients and mustard are added. The ingredients are well rubbed by hands between each other. Beef should be saturated with salt and all flavorful ingredients.
3. The contents of the bowl are transferred onto the foil and wrapped tightly.

The dish will be baked in a well-heated oven for 70 - 80 minutes.

Tatar beef with beef

Ingredients: 230 g of beef pulp, pickles, onion, 3 tbsp. l tomato pasta, 4 potatoes, 60 ml of heavy cream, salt, a mixture of peppers.

1. A piece of meat is cut into thin slices. They are washed and dried with paper towels.
2. Onions and pickles are cut into thin strips.
3. The potato is peeled, cut into slices and immediately sent to cook.
4. The onion is fried until golden brown, after which the meat is laid out to it. Together, the ingredients are fried for 8 to 9 minutes.
5. Straws of pickles are laid out on the pan, and after a couple of minutes - tomato paste, salt, peppers.
6. Beef Azu stewed until soft meat.
7. Mashed potatoes with salt and cream.

For each serving of mashed potatoes, several tablespoons of the ready-made azure are laid out.

Juicy and soft beef tenderloin steak

Ingredients: large steak, freshly ground black pepper, salt.

1. The steak is washed and dried well with paper towels. It should be cut across the fibers.
2. To keep the meat rounded, it is tied with a thread.
3. One side of the steak is coated with oil. It is with this part that it fits into a well-heated frying pan. On high heat, the meat is fried until golden brown.
4. After oiling the second part of the steak with oil, the meat is gently turned over and brought to readiness. Only now you can salt it and get rid of the thread.
5. Ready juicy beef in a pan is left for 5 - 6 minutes. Then the meat is transferred to a plate and covered with foil until it cools completely.

Serve steak deliciously with hot ketchup.

Pilaf in a slow cooker

Ingredients: a pound of meat, 3 onions, 2 tbsp. long-grain rice, 3 carrots, 4 to 6 teeth. fresh garlic, salt, a handful of seasoning for pilaf.

1. Low-fat beef is freed from veins and films. It is cut into cubes.
2. In the bowl of the device in the "Frying" mode, the meat is cooked for 20 minutes with frequent stirring. The lid does not close.
3. Onion cubes pour out to the meat.
4. A few minutes later - carrot sticks.
5. After 5 to 7 minutes, half a glass of hot water is poured into the container, spices, salt, and cloves of garlic are added. The mass will be stewed for 50 minutes.
6. Washed rice is laid out on the surface of the ingredients. Another half liter of hot water is added.
7. For another 45 minutes, the Plov program is activated.

Instead, you can choose the option “Porridge” or “Cereals” for a dish. Ready beef pilaf should be infused for about 20 minutes under the lid.

Stew with vegetables

Ingredients: 720 g of beef pulp, onion, 640 g of potatoes, 1 pc. carrots, eggplant, tomatoes, bell peppers, 3 tbsp. l soy sauce, a pinch of spices, salt.

1. Beef is cut into small pieces and fried until golden brown.
2. After adding soy sauce, spices and salt, the frying continues for another 6 to 7 minutes.
3. Pouring half a glass of hot water. Under the lid, the beef stews until fully cooked - about an hour.
4. All vegetables are washed, peeled and diced. They take turns frying in a small amount of oil. Potatoes and a small amount of salt water are added last. Vegetables simmer until soft.
5. To the mass from the previous step, the meat is laid out. The dish is stewed for another 9 - 10 minutes under the lid.

When the stew is infused a little, it can be served for dinner.

The most delicious beef cutlets

Ingredients: 210 g ground beef, onion, egg, slice of white bread, breadcrumbs, salt, aromatic herbs.

1. The bread without a crust is soaked for several minutes in warm water, after which it is wrung out and, together with the onion, is sent to a blender.
2. The ground mass is mixed with meat.
3. Aromatic herbs, salt, a raw egg are added to the minced meat.
4. After the next mixing small cutlets are molded from the mass.

Billets are rolled in breadcrumbs and fried until golden brown.

Beef pastrami in marinade

Ingredients: 730 g of beef, 1 tsp. turmeric, the same amount of ground coriander and beans, a pinch of sweet paprika, 5 garlic cloves, 1 tsp. Provencal mixture of herbs, salt, 80 ml of sunflower oil.

Beef is considered the most useful meat and therefore in the world there are many ways and recipes for its preparation. It can be boiled, fried, baked, stewed, cooked in whole steaks or added in small pieces to the first courses.

Any meal from this type of meat will be tasty and satisfying! In this article, we have collected simple beef dishes for the second, which are loved and praised even by the most “capricious” gourmets. Let's review the recipes.

Family dinner with beef

This dish is prepared simply and includes ingredients that can be found in any refrigerator. Simplicity and satiety is the key to a good family dinner.

1. Rinse meat with cold water, remove fatty deposits. Cut into slices with a diameter of 3-4 mm;
2. Heat the vegetable oil in a pan, dip the meat into it and fry well with spices;
3. Prepare all vegetables by peeling them and cutting them into cubes (do not cut potatoes and cabbage), the same dimensions as meat. Cut cabbage into pieces 4x4 cm;
4. Add chopped onions and carrots to the meat in a pan, fry them well with the added tomato paste;
5. Put whole potatoes to vegetables and meat. Fry over high heat;
6. On top of vegetables put slices of cabbage so that its leaves remain connected and pour a mixture of water with brine so that the whole dish is covered with liquid;
7. Add salt and spices. Simmer under the lid for 35 minutes, reducing the heat;
8. Without stirring, lay in layers on plates.

Azu

This second dish belongs to the traditional Tatar cuisine, but is popular all over the world. Today you can find a lot of different recipes and options for this simple dish. But to make it tasty, you must adhere to the traditional recipe.

• beef meat - 1 kilogram;
• potato tubers - 0.5-0.6 kg;
• two onions;
• pickled cucumbers - 5 pcs.;
• tomatoes (with own juice) - 0.5 kg;
• butter (ghee) - 100 gr;
• meat broth - 2 glasses;
• greenery;
• a mixture of allspice and ground peppers;
• a pinch of salt.

Time: 1.5-2 hours.

Calories: 180 calories.

1. Peel the onion and chop into thin half rings;
2. Cut pickled cucumbers into flat bars no more than 4 mm thick;
   
3. Wash the meat and cut into oblong pieces (like a thumb);
   
4. Heat a cauldron (or a deep frying pan) over high heat, pour ghee there and fry the meat on it so that an appetizing crust forms, but the juice does not come out;
   
5. Transfer the prepared meat to a separate dish, and add oil to the cauldron and spasses the onion on it;
6. On the onion, which will already acquire a golden color, put the meat again, salt and season with a mixture of peppers, mixing everything well;
   
7. Add tomatoes to the cauldron and cook everything over high heat so that excess liquid evaporates;
8. As soon as the dish has a saturated red color and stops squishing, add the meat broth to the cauldron and simmer for 4 minutes, cover with a lid and reduce the heat to a minimum;
   
9. In a separate pan on a small amount of broth, add pickles;
10. Peel and chop the potatoes into small pieces. Fry in a separate pan until cooked, using ghee;
11. Try meat and vegetables for salinity and preparedness. Add potatoes and pickles to it and leave it simmer all together over low heat for 15 minutes;
12. At the end of time, arrange on plates and decorate with chopped herbs, you can serve for the second.

Beef in onion sauce

Tender meat in combination with spicy onion sauce will be a great end to a working day and will gather the whole family at the table. After all, it will be impossible to resist such an aroma.

Products:

• a kilo of meat;
• 4 onions;
• 200 gr sour cream;
• 1 tsp of mustard and flour;
• salt, pepper to taste;
• butter to lubricate the mold.

Time: 2 hours 40 minutes.

Calories: 200 calories.

1. Grind the meat in pieces of 4-5 cm;
2. Peel, wash and chop the bulbs with wide rings;
3. Turn on the oven 180 degrees;
4. Lubricate the glass or ceramic form (2-2.5 liters) with butter (enameled dishes cannot be used);
5. Put the meat in the form with onions and mix well, salt and add all the spices;
6. Cover with foil or lid and send to the oven for 2 hours;
7. After an hour, open the lid and adjust the meat so that all the pieces are covered with liquid;
8. Add mustard and flour to sour cream, mix well until smooth;
9. As soon as the timer works, get the form with meat and add sour cream-mustard mixture to it. Mix well;
10. Send to the oven for another half hour;
11. Serve the meat hot to any side dish for a second.

Lagman

This is a representative of another traditional cuisine - Asian. On the network you can find a lot of different variations of this delicious second dish, but it is better to cook it traditionally with homemade noodles.

Ingredients:

• 600 gr of beef meat;
• 200 g of potatoes;
• sunflower oil - 30 ml;
• small onion;
• clove of garlic;
• one bell pepper;
• carrot;
• one radish (you can do without it);
• tomatoes in juice or regular tomato paste - 40 gr;
• spices to taste;
• 1 tbsp. l of salt;
• 1 liter of meat broth;
• 300 g flour;
• a couple of eggs;
• 100 g of water;
• chopped greens for decoration.

Time: 1-1.5 hours.

Calories: 220 calories.

1. Cook homemade noodles first. To do this, sift the flour, beat the eggs into it and add water. Knead the dough. It must be very cool;
2. Thinly roll out the dough with a layer of no more than 2 mm in thickness;
3. Pouring flour if necessary, roll the dough into a roll and cut into strips. The size and width of the noodles depends on the width of the strips;
4. Boil the noodles;
5. Drain the water, and discard the noodles in a colander and rinse;
6. Dice the beef and add salt. Peel the onions and carrots, chopping the first into cubes, and the second into thin cubes;
7. Pepper, along with radish, also peel and cut into strips;
8. Cut the peeled potatoes into bars, and chop the garlic just finely;
9. Vegetable oil is added to the preheated cauldron, and when it warms up, the meat is laid out;
10. As soon as the beef gets a delicious crust, add carrot, onion and pepper and radish to it. Fry, stirring for 10 minutes;
11. Put potatoes, garlic and tomato paste on top, salt and pepper. Pour the meat broth into the cauldron so that it covers everything;
12. Stew lagman for 40 minutes over low heat;
13. Once the dish is ready, warm the noodles (dip it in hot water) and put it in a deep plate, pouring all the meat sauce with vegetables. Sprinkle with herbs.

Second-course recipes in a multicooker

Stew

A delicious mixture of a wide variety of products and beef meat, prepared by a caring multicooker, will not leave anyone indifferent. Stew will be eaten in minutes.

• 700 gr of beef;
• 3 tbsp. l flour, honey and sunflower oil;
• 0.4 kg of tomatoes in their own juice;
• two bow heads;
• one stalk of celery;
• 50 ml apple cider vinegar;
• 250 ml of broth;
• 3 carrots;
• 80 g of raisins;
• 1 tsp ginger;
• spices to taste.

Time spent: 1 hour 30 minutes.

Calories: 180 calories.

1. In the "Frying" mode, for 10 minutes in vegetable oil, fry the meat cut into pieces. Pieces of the size that is preferable;
2. 2 minutes before the timer signal, add flour to the meat and mix well;
3. Cut onions into small cubes;
4. In a slow cooker toss onions, tomatoes, diced celery;
5. Mix honey, vinegar and broth (beef or chicken), add spices and salt;
6. Pour the dressing into the multicooker bowl and simmer for 2 hours in the appropriate mode;
7. Stir the stew periodically, and 20 minutes before the end of the regime add raisins and chopped carrots along with ginger (also finely chopped);
8. Serve as a separate dish or with any side dish.

Beef Stroganoff

Using a slow cooker, you can cook such a delicious second course for dinner without much effort. The main thing is to prepare the ingredients.

Products:

• meat - 600 gr;
• onion head;
• a few cloves of garlic;
• tomato paste - 50 ml;
• sour cream - 50 ml;
• mustard - 40 ml;
• spice.

Time: 140 minutes.

Calorie content: 150 calories.

1. Wash the beef and cut into medium pieces, beat off and coat with mustard. Leave to marinate for half an hour;
2. Add vegetable oil to the bowl of the multicooker and put the meat out. Fry in the "Frying" mode for 20 minutes;
3. Peel the onion and garlic and chop finely. Add to meat as soon as it is ready;
4. Mix sour cream with tomato paste and pour everything over the meat;
5. Add meat broth and simmer all together for 2 hours using the "Stew" mode;
6. Eat with any side dish for the second.

If the multicooker does not have the “Extinguishing” mode, you can replace it with the “Baking” mode, but adjust the time using the instructions.

Beef is an excellent choice for a regular dinner or a festive dinner. This meat is not only very healthy, but also tasty. So the meal is sure to come out!

Beef, indisputable meat is tasty, healthy, lean, but somewhat capricious. Often it turns out harsh, monotonous uninteresting in taste or requires long preparation and numerous operations, additional ingredients to soften or piquancy. Many people wonder, choosing between fatty pork, simple, but boring chicken or beef - how tasty, easy, fast? Goulash, chopped beef steak, beef in a wine marinade are considered quite simple and traditionally tasty. But I want a change.

For example, you can tasty and just cook beef in Hungarian. The nice features of this dish are that there are no strict requirements for meat (any part is suitable), the meat is soft, there is tenderness, and a pinworm, and piquancy. Half a kilo of beef portioned (slices somewhat larger than for goulash). Be sure to dry, season with traditional salt - pepper, a little breaded in flour and fry. You need to fry correctly, this is one of the secret subtleties of how to cook beef deliciously. Firstly, not for long - a couple of minutes, and secondly, certainly in portions, otherwise the meat will be stewed, and here the crust is important, which will keep the juiciness of the pieces. Thirdly, the pan should be well heated. Next, transfer all the fried beef to dishes with a thick heavy bottom. In a frying pan where the meat was fried, sauté the onion (one head is enough), add 3 teaspoons of paprika, a couple of tablespoons of tomato ordinary pasta, and a glass of wine (preferably white, but red is acceptable). Pour the beef with the resulting sauce and simmer until soft over low heat. You can add here chopped champignons still fried in butter. By season, or if possible, tomato paste can be replaced with fresh, sliced \u200b\u200btomatoes and bell peppers, then you still need to season with garlic and caraway seeds. This is really the answer to the eternal question - how to cook beef tasty, stew quickly, cut a bunch of components is not required, the taste is irresistible, juiciness, softness and slices are tangible, and not a banal cutlet. Garnish and buckwheat will do, and potatoes, vegetables.

As another option, you can cook beef tasty and fast, also stewed without broths, wine, roasting and tomato paste. So to speak, the option is universal, for children. All components are laid immediately in the dishes: medium-sliced \u200b\u200bmeat, onions in half rings, grated sweet carrots, preferred spices and traditional ones - salt, bay leaf, pepper. The whole amount is arbitrary, to taste. And the secret touch is butter. There is also a proportion - 200 grams per kilogram of meat laid. And put, and simmer on a slow, delicate fire, this dish is not worth it. Elementary and amazing, deliciously delicious and delicate. Garnish - without limits, and more greens.

Sometimes you want beef chops, not fat pork, but strong, but still tender. But how to cook beef tasty and soft, beaten, juicy, but without stewing? There is a recipe. At first everything is traditional - the prepared pieces are beaten off, not fanatically, quite lightly. Like pork, it won’t break into a thin cobweb anyway, there’s no fat, and it won’t add any juiciness. Now the slices must be marinated for 15-25 minutes. To do this, mix mustard (a couple of spoons), mayonnaise / sour cream (the same amount), soy sauce (2 can be a little more, tablespoon). Doser, dope at will. You can also add walnuts (chopped) to the marinade - half a cup. As marinated, proceed to frying, over medium heat, the total cooking time on the stove is about 10-15 minutes. Sour cream sauces or sauces with wine or other alcohol are well suited to beef, not just chop.

Beef is meat obtained from cattle. It serves as an excellent source of valuable vitamins, minerals, amino acids and easily digestible protein. It is widely used in cooking for preparing soups, salads, fillings for savory pastries and other dishes. In today's publication, simple recipes for delicious beef will be presented.

Olivier with meat

This hearty and simple salad is prepared not only with sausage, but also with boiled beef. From such a replacement, it becomes not only much tastier, but also much more useful. To create it you will need:

• 200 grams of beef pulp.
• 2 large pickled cucumbers.
• 2 potatoes.
• Bank of canned peas.
• 2 medium carrots.
• 3 hard boiled eggs.
• Fine crystalline salt, spices and mayonnaise.

This recipe for a delicious beef salad is incredibly simple. Washed meat is poured with water and boiled in salted water until fully cooked. Then it is carefully removed from the broth, cooled, cut into small pieces and put into a deep container. Canned peas, chopped eggs and diced pickles are sent there. At the final stage, pre-boiled, peeled and chopped root crops are added to the common dishes. Ready-made snack is salted, seasoned with spices and sprinkled with mayonnaise.

Old Russian pickle

Fans of hearty soups will surely appreciate the following recipe for a delicious beef dish. To cook a fragrant thick pickle for the whole family, you will need:

• 4 potatoes.
• A kilo of beef.
• Medium carrot.
• Large onion.
• 4 pickles.
• 100 grams of pearl barley.
• A glass of cucumber pickle.
• 2 bay leaves.
• Fine crystalline salt, spices and vegetable oil.

This is a very nutritious, simple and delicious beef dish. The recipe for its preparation can be reproduced by any beginner who has never cooked pickle. You need to start the process with meat processing. It is washed, placed in a large saucepan, poured with water, seasoned with a lavrushka and sent to the stove. After a short time, the softened beef is removed from the broth and cut into pieces. As for the liquid itself, it is filtered through gauze and returned to the included burner. Washed pearl barley is poured into the pan with the boiling broth again and boiled for about forty minutes. At the end of the designated time, potatoes cut into small pieces, sautéed onions and fried carrots are added to the common dish. All this is salted and simmered over low heat until the vegetables are soft. Ten minutes before the completion of the process, chopped beef, chopped cucumbers and brine are added to the soup.

Meat stewed with vegetables

According to the method described below, a complete second is obtained that does not require additional side dishes. Since this recipe for a delicious beef dish, the photo of which can be found below, involves the use of a specific set of products, double-check in advance whether your stocks include:

• 300 grams of potatoes.
• A pound of beef.
• 2 zucchini.
• 3 tomatoes.
• 2 fleshy bell peppers.
• Large onion.
• 3 full large spoons of mayonnaise and sour cream.
• Salt, greens and vegetable oil.

Following exactly the technology described below, any housewife will easily reproduce this recipe from beef. It’s very easy to make soft stew quickly and tasty. First you need to wash and dry the selected piece of tenderloin. Then it is divided into large pieces, salted, fried over high heat until golden brown and removed from the burner.

Washed vegetables are cleaned of skins and seeds, cut and combined in one bowl. Part of the resulting mixture is laid out in a refractory vessel. Pieces of meat and leftover vegetables are laid on top. All this is poured with sour cream, combined with mayonnaise, sprinkled with chopped herbs, covered with foil and sent for heat treatment. Beef is cooked at 200 degrees until all the ingredients are soft.

Potato and meat casserole

We draw your attention to another simple and delicious beef recipe. Simple and tasty dishes usually consist of readily available ingredients and this casserole is no exception to the general rule. To prepare it you will need:

• A kilo of meat tenderloin.
• 3 carrots.
• 2 sweet fleshy peppers (preferably red and green).
• 2 large onions.
• 2-3 cups of filtered water.
• 3 full large spoons of tomato paste.
• 50 milliliters of quality olive oil.
• Celery and fresh herbs.

Since this very tasty recipe with beef involves the use of mashed potatoes, you will have to additionally prepare:

• 125 grams of good butter.
• 500 milliliters of milk.
• 1.5 kilos of potatoes.
• 150 grams of cheese chips.
• Salt and spices.

To quickly and tasty cook beef, the recipe of which involves the presence of mashed potatoes, you need to start the process from this stage. Washed and peeled root vegetables are cut into pieces, poured with slightly salted water and boiled until soft. Then the potatoes are combined with milk and butter and beat well with a blender.

Now it's time to do the rest of the vegetables and meat. Chopped onions are spread in a frying pan and lightly passaged. Then, chopped bell peppers and carrots are added to it. Ten minutes later, pieces of meat, salt, spices, celery, herbs, water and tomato paste are sent to a common frying pan. All this is covered with a lid and put out on a minimum fire for a little less than an hour. Softened meat with vegetables spread in oiled deep form. Mashed potatoes and cheese chips are distributed on top. Cook the casserole at 180 degrees for no more than fifteen minutes.

Meat with vegetables in a creamy sauce

Lovers of hearty food will surely like another delicious recipe with beef. Simple and tasty ingredients combine perfectly with each other, transforming into a nutritious and healthy dish. To make a similar dinner, you will need:

• 150 grams of cheese chips.
• A kilo of beef tenderloin.
• 200 grams of mushrooms.
• 150 milliliters of cream.
• 3 large potatoes.
• Leek - 3 pcs.
• Salt, spices, chives and dill.
• A tablespoon of margarine.
• Vegetable cube.

To start playing this recipe for delicious beef in a creamy sauce, you need to heat the meat. It is washed, cut and fried on margarine until a beautiful golden crust is formed. Then it is removed from the pan, and in its place spread mushrooms, leek and feather green onions. As for the beef, it is placed in a pan and stewed over low heat for at least an hour. Then add chopped potatoes, salt, a vegetable cube, cream, chopped dill and mushrooms with onions. All this is carefully mixed and brought to full readiness.

Soy Sauce

The technology described below allows you to quickly and tasty cook beef. The recipe for this dish is extremely simple, so it is easy for any beginner to master it. The main thing is that at the right time you have at your fingertips:

• 30 milliliters of soy sauce.
• 1.5 kilos of beef pulp.
• 20 grams of good butter.
• 2 full large spoons of honey and grape vinegar.
• 30 milliliters of olive oil.
• 2 teaspoons of sesame seeds.

Those who can’t imagine a full meal without something meat will surely be interested in another delicious beef recipe (see photos of similar dishes in this article). The only thing you need to pay special attention to before starting to play it is choosing and preparing a side dish. Washed and dried beef is cut into thin slices and sent to a pan, which already has olive and butter, honey, grape vinegar and soy sauce, and fry over high heat. The browned pieces are placed on a baking sheet and baked at a moderate temperature for forty minutes. The finished beef is transferred to a dish and watered with a pre-thickened sauce made from sesame seeds and the liquid left after roasting the meat.

Cutlets

Each young housewife must definitely master this simple and tasty recipe with beef (the photo of the dish made on it can be seen a little lower), because it is it that allows you to quickly and satisfyingly feed the whole family. To serve ruddy and juicy cutlets for dinner, you will need:

• 500 grams of meat tenderloin.
• Half a white loaf.
• 500 milliliters of milk.
• Large onion.
• 2 cloves of garlic.
• 50 grams of bacon.
• 2 eggs.
• A tablespoon of softened butter.
• Salt, thyme, parsley and dill.
• Breadcrumbs and refined vegetable oil.

Like many other delicious recipes with beef, the recipe for the preparation of cutlets involves the use of a minimum amount of additional ingredients and not too complicated cooking. Washed meat is cut into large pieces and passed through a meat grinder along with bread crumb previously soaked in milk. In the resulting mass add eggs, salt, herbs, chopped onions, crushed garlic and bacon fried in butter. All is thoroughly mixed and cutlets are formed from the resulting meat. Each of them is rolled breading and sent to a hot frying pan, greased with vegetable fat.

Meat soup with vegetables

This recipe for delicious beef allows you to quickly and without unnecessary trouble to prepare a nutritious and healthy dinner for the whole family. To cook such a soup, you will need:

• A kilo of potatoes.
• Bell pepper.
• A pound of beef.
• 150 grams of leek.
• 2 carrots.
• 2 cloves of garlic.
• 300 grams of cabbage.
• 2 bay leaves.
• 3 liters of water.
• Olive oil, salt and herbs.

Leek, carrots and peppers are washed, chopped and fried in a thick-bottomed pan, in which a little vegetable fat was previously added. Then the vegetables are poured with filtered cool water and brought to a boil. Twenty minutes later, washed and finely chopped meat, bay leaves and parsley are added to the common pan. After about two hours, slices of potatoes, finely chopped cabbage and salt are carefully loaded into the boiling broth. All this is simmered to the softness of all the ingredients. Ready soup is not insisted for a long time and served for dinner.

Meat with vegetables in the sleeve

The following recipe for delicious beef allows you to quickly cook a juicy and aromatic dish that can decorate any holiday. To reproduce it at home, you will need:

• 4 small carrots.
• A kilo of beef pulp.
• 4 onions.
• 4 teaspoons of tomato paste.
• Head of garlic.
• 2 oranges.
• 4 small pods of chili pepper.
• A teaspoon of sea salt, starch and ground ginger.

Washed and dried meat is cleaned from grease and films. Then it is rubbed with salt and spices, coated with tomato paste and placed in a baking sleeve. Slices of onions, chopped carrots and juice squeezed from two oranges are sent there. The sleeve is tied with a thick thread and put into a preheated oven. Beef with vegetables is baked at 200 degrees for half an hour. Then it is cooled, cut into thin slices, spread on a plate and watered with juice remaining in the sleeve and thickened with starch.

Spicy Beef with Rice

This fragrant and hearty dish is perfect for an ordinary family dinner. To prepare four servings of such meat with a side dish, you will need:

• 450 grams of beef pulp.
• 6 canned tomatoes in their own juice.
• 320 grams of basmati rice.
• 2 green apples.
• On a large red and white onion.
• 75 grams of flour.
• A handful of peanuts.
• 40 milliliters of olive oil.
• 3 cups of broth.
• Sea salt, curry and black pepper.

The washed meat is soaked with paper towels, cut into small pieces, breaded in flour and fried in a thick-bottomed pan greased with olive oil. The browned beef is transferred to a plate, and chopped apples and chopped red onions are sent to its place. As soon as they are fried, salt, spices, flour and broth are added to them. All is well mixed, brought to a boil and combined with meat and tomatoes. The resulting mass is stewed for an hour.

Meanwhile, white onions are passaged in a separate frying pan, rice and water are added to it and the cereals are cooked. The cooked side dish is combined with meat, sprinkled with crushed nuts and served for dinner.

Beef Stroganoff

Connoisseurs of simple homemade food will certainly be interested in another delicious recipe for beef (you can see the photo of the dish below). Such meat goes well with friable rice, boiled buckwheat or mashed potatoes. Therefore, it can be a great option for a hearty dinner. To cook beef stroganoff, you will need:

• A kilo of beef tenderloin.
• 100 grams of pork belly.
• 500 milliliters of light beer.
• 40 grams of pork fat.
• 2 carrots.
• Large onion.
• A handful of raisins.
• 15 grams of almond shavings.
• Gingerbread
• Salt and spices.

Washed beef is blotted with paper towels, cut into strips and fried in a thick-bottom skillet with pieces of brisket. After about three minutes, chopped vegetables, salt and spices are added to the meat. Then they pour it all with beer, bring to a boil and simmer under the lid for at least an hour and a half. Then the meat and vegetables are laid out on a plate, and the crumbled gingerbread is sent to the pan. Ten minutes later, raisins and almond crumbs are poured there. The sauce is brought to a boil, and then they are poured with meat.

Prune Meat

Beef goes well with dried fruits. These ingredients perfectly complement and enrich each other's taste. To prepare a similar dish you will need:

• 700 grams of beef pulp.
• 100 milliliters of water.
• 600 grams of prunes.
• 50 milliliters of wine vinegar.
• 50 grams of good butter.
• 2 cups of meat broth.
• 50 grams of tomato paste.
• A glass of orange juice.
• 50 grams of wheat flour.
• Lemon, salt and a few peas of black pepper.

Washed and chopped meat is put in a thick-bottomed cast-iron pan, poured with water and simmer over low heat. Once the beef has softened, they add to it a sauce made from granulated sugar, wine vinegar, broth and orange juice. Flour and tomato paste are sent there. All mix well and leave to simmer over minimal heat. After half an hour, prunes, peas of pepper and lemon slices are spread to the meat. All this is brought to full readiness and served with pita bread or tortillas.

Tomato and Arugula Salad

This interesting meat appetizer is perfect for a light dinner. Plus, they combine well with various vegetables and savory sauces. Therefore, they are often used to create original salads. To prepare one of these snacks you will need:

• 300 grams of beef tenderloin.
• 8 cherry tomatoes.
• 100 grams of salad mixture with arugula.
• A tablespoon of olive oil.
• Quarter of red onion.

For salad dressing, a special sauce is used, which includes:

• 3 large spoons of olive oil.
• Lemon.
• 2 large spoons of chopped parsley.
• According to 1 tbsp. l capers and Dijon mustard.

The pre-washed and stripped meat is blotted dry with paper towels and cut into thin plates. Then it is sent to a red-hot oiled frying pan with a thick bottom and fry for several minutes on each side. The browned beef is placed on a clean plate lined with salad mix. Onion spread onion half rings and cut in half cherry tomatoes. Pour the prepared appetizer with sauce made from Dijon mustard, capers, natural lemon juice, chopped parsley and olive oil. Such a salad is served with slices of freshly baked, preferably homemade bread.

Beef is one of the most popular and often used varieties of meat in food. It is less fatty and, accordingly, less harmful than pork, and also has many useful properties. For example, beef contains a large amount of proteins necessary for the functioning of the human body, which are stored even after almost full volume, as well as vitamin B12. In addition, the use of beef is often recommended for anemia and to lower dangerous cholesterol.

In addition to many useful qualities, she has a great taste. - A good solution for cooking lunches and dinners, soups and If we talk about first courses, then with beef you can cook almost any of them. Traditional cabbage soup, borsch and others containing meat will have a great taste and aroma and will be less greasy than cooked using pork or poultry. We will not discuss recipes for first courses, but talk about whether for a second or dinner. I want to offer you some popular recipes that can be used in the daily menu. So what to cook with beef for the second?

Goulash

One of the most popular and easy to cook beef dishes is, of course, goulash. To prepare it, you need a minimum of products. For one serving: beef meat - about 200 g, 3 tablespoons of tomato paste, a tablespoon of flour, salt, vegetable oil. First you need to fry the meat in a pan in vegetable oil until it is browned. Cooking is best in a deep pan or stewpan. You can transfer the fried meat to a shallow pan after it is fried. Now add the tomato paste to the meat and fill it with water so that it completely covers it. Stir and for 10 minutes, after which we pour a certain amount (half a glass) of broth, cool a little and pour flour into it. Mix thoroughly and pour back into the dishes, where the goulash is cooked. Finely chop the onion and fry separately, add it there, to the meat, add the dish with salt, pepper and lavrushka. Stew for 5 minutes, sprinkle with herbs. The delicious second beef is ready! Of course, do not forget about the side dish, almost any one will do: potatoes, rice, buckwheat, pasta.

Beef Stroganoff

Another dish that needs to be mentioned when talking about what to cook from beef for the second is beef stroganoff. To prepare it, we need: beef, sour cream, onions, flour, butter, salt, pepper. Cut the meat into pieces about 2 cm thick and beat them so that the thickness is halved. Cut the resulting pieces into small sticks 3-4 cm long and sprinkle them with salt and pepper. Melt a little oil in a pan and fry a teaspoon of flour in it, then add 100 g of sour cream and heat for another minute. Add 2 tablespoons of tomato paste, mix. The sauce is ready. Transfer it to another dish, such as a stewpan, and the pan will come in handy. Fry the prepared strips of meat, but not all at once, but several at a time so that they do not give juice, put the meat in a bowl with sauce. Fry the onion, pour over there. All products for beef stroganoff assembly. Stir them and bring to a boil, no need to boil. Here is another answer to the question: "What to cook from beef for the second?" Serve with a side dish, the second is done!

As you can see, cooking second courses of beef is simple and quick, convenient and very tasty. In fact, there are a lot of beef dishes. It can be cooked and fried, stewed and baked. It, as already mentioned, goes well with any side dish. From it you can cook minced meat, which will serve as the basis for meatballs, fillings for pies, casseroles or, for example, navy pasta. Beef can be stewed or baked in the oven with potatoes, making an ideal second course that does not require a side dish.