Step 1: Prepare the meat.

What kind of meat can be used for roasting? Save the tenderloin for more sophisticated dishes. Even not the best and “not very young” meat, but not in the sense of “lying in the refrigerator,” cannot resist two hours of stewing. Supermarkets often sell pre-cut beef. If you buy at the market, ask for a piece for roast.
One of the secrets of cooking meat is proper cutting. It can be cut into any arbitrary pieces, the main thing is across, and not along, the fibers. Of course, if you make a mistake, it will be edible, but we strive for the heights of culinary art, and we want to prepare tasty and tender meat, so we monitor the direction of the fibers. So, cut the meat across the grain into medium pieces and put it in a bowl.

Step 2: Prepare the carrots.

The shape of cutting vegetables in a roast does not affect the taste of the dish. However, if all the cutting is done in cubes or at least their semblance, the finished dish on the plate will look better. In addition, if you stew grated carrots for a long time, then you will have to try to find them in the roast. Therefore, don’t be lazy, peel the carrots and cut them into small cubes, transfer them to a clean plate.

Step 3: Prepare the potatoes.

Peel the potatoes and cut into medium cubes. Of course, you won’t get cubes with the correct, even edges - the tubers are round, and cutting them to the correct shape means throwing away half of them. Transfer the chopped potatoes to a deep plate. To prevent it from darkening, fill it with water.

Step 4: Prepare the onion.

Why deny yourself the pleasure of beautifully chopping onions? We clean it and cut it into half rings. You can use records if you prefer. All the same, in the finished roast it practically does not retain its shape. Transfer the chopped onion to a plate.

Step 5: Prepare the garlic.

Peel the garlic and chop it finely. You can use a fine grater or garlic grater. But, to be honest, I’m too lazy to then pick out the stuck garlic and wash additional tools. We only have one clove - a couple of minutes and we're done. Transfer the chopped garlic to a small plate.

Step 6: Prepare roast beef with vegetables.

Fry each ingredient in a frying pan until half cooked. You can take turns, or you can take two frying pans, turn on the “energizer” mode and speed up the process. So, put both frying pans on the stove, heat them up, pour a little oil. Place chopped onions on the first one, and potatoes on the second.


Potatoes take longer to cook, so all the attention goes to the onions. Fry it, stirring occasionally, until soft and translucent, about 5 minutes. Add carrots to the onions, stir. Now is the time to stir the potatoes in the second pan. Fry the onions and carrots over medium heat for about 5 minutes, the onions will not turn light yellow and the carrots will soften. Stir the potatoes in the second pan. Turn off the heat under both pans. That's it, we've passed the first stage.
Place the onions and carrots in a saucepan, pour some hot water into the pan, rinse it and pour the liquid over the vegetables. Place a second layer of fried potatoes.


Let's move on to the beef. Pour a little oil into a clean, heated frying pan and add the meat. There should be a little space between the pieces; if they lie tightly to each other, the meat will quickly release juice and will not be fried, but stewed. In addition, it will turn out a bit harsh. So, fry the beef 10 minutes(we don’t have the task of bringing it to readiness now) and transfer it to the pan with the vegetables. Fill everything with hot meat broth or hot boiled water if you don’t have any broth in stock. Add salt, add garlic, cover and cook over low heat. 1 hour.
By the end of this time you need to prepare the sauce. Usually it is not prepared separately for roasts, but if you make the sauce and then simmer meat and vegetables in it, it will turn out tastier.

In order for the sauce in our roast to be the right thickness, you will need flour. Various roast recipes offer the simplest options: roll pieces of meat in flour before frying, or simply add a couple of tablespoons of flour while cooking the roast. Neither the first nor the second is suitable for a good sauce. We are not preparing paste. Important! The flour must first be fried until light golden brown in a dry frying pan; this will form the so-called dry flour sauté. It creates virtually no lumps in the sauce, and its slight nutty smell and taste greatly enhances the finished dish, which is worth the little extra effort.
So, heat the frying pan over medium heat, reduce it to low, pour in the flour and fry, stirring constantly. The whole process will take approximately 5-7 minutes. As soon as a slight nutty aroma appears and the flour turns a light creamy color, immediately turn off the heat and continue stirring to prevent the flour from burning. Its color will become a little darker.
While the flour has not cooled down, pour a glass of hot broth into the frying pan, without ceasing to stir, in a thin stream, which must be drained from the pan with vegetables and meat. Important! Do not use cold water under any circumstances, nothing will work - a lot of lumps will immediately form, which you will not be able to deal with later, and the taste of the sauce will be hopelessly spoiled.

Mix thoroughly, rub the lumps with a spatula, as soon as there are no lumps left, add tomato paste. Mix everything well, add soy sauce, ground black pepper and other spices, salt to taste. Ugh!


Pour the sauce into the pan with the meat and vegetables. Mix well, taste, maybe you need to add salt. Cover the pan with a lid and continue cooking over low heat. 1 hour. Everything is ready, turn off the heat and let the roast cool slightly.

Step 7: Serve the roast beef with vegetables.

For two hours, your loved ones suffered, inhaling the aromas spreading from the kitchen. It's time to reward them with the fruits of your efforts. Set the table, put the roast on plates, you can decorate it with herbs, and call everyone if you need to call someone else.
Bon appetit!

You don't have to follow the recipe exactly - improvise. For example, if you add celery root, the taste will be more spicy, and if you add celery stalks, the taste will be spicy and fresh. Do you like it spicy? Feel free to add chili pepper.

You don’t have to add soy sauce, but then the taste will not be so original, but the most ordinary tomato.

Serve your roast with fresh, crispy bread and you won't end up with delicious sauce left on your plate.

Roast beef with potatoes - juicy meat, tender potato slices and delicious gravy. Is it possible to refuse such a dish? Many housewives do not really like beef because of its toughness, but we will tell you all the intricacies of preparing an appetizing and satisfying dish.

Roast beef with home-style potatoes

Roast is a tasty and satisfying dish that men especially like. You can use any meat for this dish, but we will use beef.

Ingredients:

Half a kilo of beef;
five potato tubers;
one carrot and one onion;
two tbsp. spoons of tomato puree;
salt, pepper, bay leaf;
half a liter of water.

Cooking method:

1. For homemade roast, it is better to take fresh meat; you can choose the pulp or cook it with ribs. Cut the meat into pieces and fry in a frying pan until golden brown.
2. Then add finely chopped onion, and after five minutes, add grated carrots, fry the vegetables and meat for another five minutes.
3. Then add tomato puree, pour in hot water, season with spices and add a bay leaf. Let the contents of the frying pan boil for a couple of minutes and transfer to a saucepan with a thick bottom. Simmer the ingredients for 30-35 minutes, the beef should become soft.
4. We cut the potato tubers into cubes and fry them in a frying pan until golden brown, add them to the rest of the ingredients and cook the roast for another half hour.

Step-by-step recipe for a pot of mushrooms

Roast meat can be cooked in ceramic pots. The ingredients will simmer in them, as if we were preparing a dish in a Russian oven. For this recipe we will also use mushrooms, which will add more flavor and aroma to the roast, write down the recipe step by step.

Ingredients:

• 420 g beef;
• 6 potato tubers;
• two small carrots and onions;
• 165 g champignons;
• meat broth (water);
• spices, herbs, oil.

Cooking method:

1. Cut the beef into portions, place in heated oil, and first fry over high heat. As soon as the meat juice has evaporated, season the beef with seasonings, pour in a little water, cover, reduce the flame and simmer for half an hour.
2. We cut the potato tubers into cubes, chop the onion into half rings, cut the carrots into circles, and then into quarters. Chop the champignons into large plates.
3. In a separate frying pan, fry the onions and carrots, do not fry too much, the vegetables should just become soft.
4. We place the meat in the pots, sprinkle with pepper, then add the potatoes, and also season them with spices. We put mushrooms and fried vegetables on the potatoes, a little more spices and pour warm salted broth or water. Place a bay leaf in each pot and cover with lids.
5. Cook the roast in the oven for 1.5 hours (temperature 170°C).

Secrets of cooking in a slow cooker

A very tasty roast is made in a slow cooker; in it, like in pots, the ingredients are simmered and presented to us in an amazingly tasty dish. We offer you an interesting recipe with prunes.

Ingredients:

• 420 g beef tenderloin;
• 6 potato tubers;
• 4 cloves of garlic;
• 8 pcs. prunes;
• each carrot and onion;
• Art. spoon of tomato sauce;
• seasonings

Cooking method:

1. Pour the meat into the bowl of the electrical appliance, turn on the “Baking” mode and fry the beef, cut into pieces until a beautiful crust.
2. Cut the potatoes into cubes, carrots and onions into cubes, steam the dried plums for five minutes and then chop them.
3. If the meat pieces have become golden brown, then you can add vegetables and prunes, as well as add spices and tomato sauce, pour in a little water (broth), switch to the “Stew” mode and start for an hour.
4. Sprinkle the finished roast with herbs.

Roast beef in the oven

Beef is a healthy product, although not all housewives use it for baking, considering such meat tough. Therefore, now we will tell you how you can cook tasty and juicy beef in the oven.

Ingredients:

• half a kilo of beef tenderloin;
• 550 g potatoes;
• two small onions;
• two tbsp. spoons of mustard;
• a glass of mayonnaise;
• seasonings, oil.

Cooking method:

1. Chop the potatoes as desired, sprinkle them with salt, you can add herbs, pour in a little oil and mix everything.
2. Cut the onion into half rings, put it in a bowl, mash it with your hands so that the vegetable releases its juice.
3. We cut the beef into layers and wrap each piece in cling film and beat it with a hammer on both sides.
4. Place the meat in a bowl, add the onion along with the released juice, add mustard and pepper. Stir, leave the meat to marinate for an hour at room temperature, and then put it in the cold for two hours, but the longer the beef is marinated, the better.
5. Grease the pan with oil, lay out the potatoes, lay the meat and onions on top, pour mayonnaise over everything and put it in the oven for 40 minutes (temperature 180°C), then remove the foil and bake the roast for another 20 minutes.

Recipe for cooking in a cauldron

A cauldron is often used for preparing meat dishes. In it, the meat is slowly simmered, which allows you to achieve its delicate taste and softness.

Ingredients:

• half a kilo of beef pulp;
• kilo of potatoes;
• onions and carrots;
• seasonings for meat;
• two bay leaves;
• greens, water, salt.

Cooking method:

1. Cut the beef pulp into pieces and place in a cauldron in which the oil is already heated. Fry the meat pieces until golden brown, and then add onions and carrots cut into half rings, fry the meat and vegetables for five minutes.
2. Then add potato wedges, salt, meat seasonings, add bay leaves, pour in water so that it completely covers the contents of the cauldron, cover and simmer the roast for an hour.
3. At the end of cooking, add chopped parsley leaves.

Roast beef with vegetables

Not all dishes make beef soft, but if you add vegetables to it, the meat becomes juicy and very tasty.

Ingredients:

• 355 g beef;
• 5 potato tubers;
• 2 ripe tomatoes;
• sweet pepper fruit;
• onions and carrots;
• 0.5 chili pepper;
• Art. spoon of lemon juice;
• salt, pepper, coriander;
• oil, parsley (cilantro) leaves.

Cooking method:

1. First we cut the beef into plates, beat it, and then cut it into pieces. Place the sliced ​​meat in a bowl, add salt, sprinkle with pepper and coriander, pour over citrus juice, mix and marinate for 1-2 hours.
2. Cut the potatoes into slices and boil in salted water until half cooked.
3. We cut the carrots into strips, chop the onion into half rings, chop the tomatoes and sweet peppers into small pieces, and chop the chili pepper into rings.
4. We put two frying pans on the stove, in one we fry the meat until cooked, in the other the potatoes until crispy.
5. Place the meat pieces in a cauldron (saucepan), cover, and in their place add onions and carrots, fry until soft.
6. Add the fried vegetables to the meat along with pieces of tomatoes, sweet peppers and chili, pour in a little broth (water), and simmer over low heat.
7. As soon as the vegetables are ready and the meat becomes soft, add the potatoes, season with seasonings to taste and sprinkle with chopped parsley (cilantro), heat and turn off the heat.

For roast, choose beef that is not too old, but not veal either. To prevent potatoes from turning into mashed potatoes, choose varieties that do not boil very quickly.

In our country, a very popular hot dish is roast. Housewives cook it quite often, each with their own recipe. Meat is processed differently, and its grade can be anything. You can add different vegetables and spices. We will present you a recipe for roast with potatoes and beef, which is considered a classic version of the dish.

The history of roast potatoes and beef

How exactly and under what circumstances the recipe for roast with potatoes and beef was developed, history is silent. However, it is known that it was first served as a festive meal at the wedding of Tsar Alexei Mikhailovich and Natalya Naryshkina. We are talking about events taking place in the 17th century. Many guests from distant countries were present at the gentlemen's wedding. They were all delighted with the dish they were served. Since then, it was believed for a very long time that roast is a dish that has a noble title.

The peasants could not afford to try roast beef; meat was a very expensive pleasure. They used mushrooms instead. Now there is nothing supernatural in this dish; everyone knows its recipe. However, it is also worth noting that there are a lot of variations in roast cooking technologies. Each country has its own secret, which is used by chefs. We will present you with a traditional step-by-step recipe for roast beef and potatoes.

Step-by-step recipe for roast with potatoes and beef

Products you will need to prepare this dish:

• 300 g beef;
• 5 large potatoes;
• 2 tbsp. butter;
• 1 onion (white onion is best);
• carrots with garlic - 1 pc.;
• 1 tbsp. sour cream;
• dill - a bunch (you can use other greens instead);
• salt and pepper to taste (other spices can also be used).

Process for preparing potato and beef roasts:

1. First you need to peel and wash the potatoes. It needs to be cut into cubes and fried in a frying pan.
2. Add diced onion to the potatoes while frying.
3. In a separate pan, fry the diced beef. Each piece should take on a beautiful golden color. The meat should be immediately seasoned with salt and pepper to your taste.
4. Place the meat and potatoes in the pot in which you will bake the dish. At the same stage, add garlic and carrots, which must be cut in any way convenient for you. Typically, these vegetables are cut into slices so that their flavor can be felt in the juices that the meat will release as it cooks in its own juices.
5. Preheat the oven to 200°, bake the roast for half an hour. 10 minutes before cooking, pour sour cream and chopped herbs over the roast.

The dish must be served hot. As an additional snack, you can serve sauerkraut, pickled cucumbers with tomatoes, or a salad of fresh vegetables without fatty sauce, because the roast turns out to be quite filling and high in calories. The dish is best prepared for lunch, as it will be better absorbed by the body at this time.

You can safely experiment with the dish. Many people add cheese instead of sour cream, which, when melted, imbues the meat and potatoes with its taste and aroma.

You can't ruin beef with potatoes. I learned this in early childhood. It was because of the beef patty with mashed potatoes that I loved kindergarten lunches. And I went to the school canteen, basically, to get my portion of goulash with potatoes (pizza and buns don’t count). Any combination of these two products causes profuse salivation in meat-eaters and righteous anger in vegetarians. And roast in this regard is no exception. Or rather, even the opposite! Juicy, soft meat and potato slices that melt in your mouth... And gravy! Lots and lots of thick, deliciously aromatic gravy, which is so delicious to scoop up with bread crumbs! Let's get out the frying pan and cook some roast beef and potatoes. The recipe with photos will guide you step by step through all stages of preparing the dish and will protect you from possible troubles in the form of tough meat or raw potatoes.

Ingredients:

How to cook roast beef with potatoes (simple recipe with photos step by step):

Start the roast with meat. It is advisable to buy beef pulp right away so as not to have to worry about cutting out the bone. Any part of the carcass will do. But I don’t recommend taking beef that is too stringy with films - you’ll be tortured to clean it. It is also better to leave the tenderloin for frying, baking or. A very tasty roast will come from the shoulder, brisket, back or neck. When purchasing, also pay attention to the color of the meat. It should be a pleasant pink shade, without dark spots or inclusions. And the intense yellowness of the visible fat layers indicates that the meat is “old”. Remove purchased beef from fat, films and veins. Rinse off bone fragments and small debris under running water. Blot away any moisture. Cut into equal pieces about half the size of a matchbox. It can be smaller or larger.
In order for the beef in the roast to be as juicy as possible and to retain its shape during stewing with potatoes, and not “fall apart” into fibers, it must first be fried over high heat. Heat the deodorized oil well in a non-stick frying pan. Add beef. To prevent fat from burning, the pieces of meat must be dry. Fry for 1-2 minutes on each side over high heat.
Place the meat fried until golden brown in a bowl. Use a slotted spoon or slotted spoon to remove the meat from the pan so that as much fat as possible remains for frying the vegetables and does not migrate with the beef into the finished roast.
Now (or while browning the meat component of the roast), work on the vegetables. Peel the carrots. Cut into strips of medium thickness. You can also grate it coarsely. But then the carrots will become very soft, and its taste will be practically indistinguishable against the background of potatoes and meat.
Heat the remaining fat in the pan again. Add carrot sticks to fry. The heating intensity should also be strong.
In the meantime, peel and chop the onion. I crushed it into thin feathers - half rings. But you can chop it into small cubes.
When the carrots are slightly browned, add the onion.
Stir. Fry vegetables over high heat until golden brown.
At this time, you can wash and peel the potatoes. Cut it into cubes or slices of any shape. You can make them about the same size as beef pieces so that the taste of the roast is balanced. Potatoes with a medium starch content are ideal for stewing. It retains its shape well, but quickly becomes soft. Starchy potatoes will also work, but the roast will be thicker and more uniform due to the potato gravy. Some people prefer the second option, but I prefer the first.
Remove the browned carrots and onions from the pan with a slotted spoon and transfer to the meat. Transfer the potatoes to the frying area.
Fry until crispy. Moreover, the potatoes may remain completely raw inside. It doesn't matter because it will still be stewing. The crispy top layer will give the roast a characteristic flavor and will prevent the potato pieces from becoming soggy.
Pour the already fried ingredients of the dish into the frying pan. Stir.
Add water or broth until the liquid covers the vegetable and meat pieces. Cover the roast with a lid. Wait for the gravy to boil. And simmer it until cooked for 40-50 minutes on the lowest heat. During this time, you will need to stir it several times so that the dish does not burn to the bottom. 5-7 minutes before readiness, add salt and spices. You can take the seasoning ready-made or choose your favorite herbs and spices. It will be delicious with garlic, ground pepper (black or a mixture), paprika, thyme, marjoram. And mustard seeds, coriander or dry adjika will add a spicy note.
The dish is served exclusively hot or warm. If it gets cold, be sure to reheat it. Before serving, you can sprinkle the roast with beef and potatoes with fresh herbs. I used oregano, but parsley and dill would also be nice.

Bon appetit everyone!

Homemade roast beef with potatoes

1. meat – 0.5 kg
2. potatoes – 1 kg
3. onion – 1 piece (large)
4. carrots – 1 piece (large)
5. sunflower oil – 1/3 cup
6. tomato sauce – 2 tbsp
7. pepper
8. Bay leaf

No one can determine the exact history of the roast. It is prepared in almost all countries. And the recipes are very varied. But in general, there are still 2 nuances that are specific to roast:

1. this is fried meat stewed in water
2. The meat is salted at the very end so that the juice is retained as much as possible in the meat.

We'll cook a roast with potatoes. Meat (beef) is cut into large pieces and fried until half cooked in a frying pan. But the meat should be fried with a crust. Beef is fried in the same way for pot roast (beef in a pot). The crust prevents the juice from “evaporating” from the meat.

In the cauldron in which the roast will be stewed, put finely chopped onions and carrots cut into strips. Fry the vegetables until golden brown. Add tomato sauce (Krasnodar sauce works very well) and fried meat. Let everything simmer for 5 minutes.

Peel the potatoes and use them in large pieces. Add potatoes to meat. Add ½ liter of boiled SALTED water and simmer it all until the potatoes are fully cooked.

5 minutes before the roast is ready, add bay leaf and pepper.

This is one of the options for homemade roast with potatoes. If you have your own interesting recipes, write and share them on the pages of the Tastier at Home website.

how to cook roast at home

Homemade roast in a slow cooker

The roast is a fairly simple dish that is filling and tasty, and can be easily prepared in a slow cooker. If the multicooker has cooking modes such as “stewing” and “simmering,” then using the 2nd mode your meat will become incredibly juicy due to cooking in its own juices. If there is no such mode, the roast is cooked in the “stew” mode.

Products for roasting in a slow cooker:

1. pork pulp - 900 grams,
2. vegetable oil - 2 tablespoons,
3. onions - 1-2 medium,
4. potatoes - 6-9 pcs;
5. carrots - 1 piece,
6. sweet bell pepper - 1 piece,
7. garlic - 1 clove.
8. tomato paste (optional) - 1-2 tablespoons,
9. salt and spices - to taste.

On the multicooker, set the “frying” or “baking” mode and fry the chopped onions and carrots in vegetable oil. When they are lightly fried, add the meat cut into pieces. The meat should stick (to a crust). Lastly, add the bell peppers and potatoes. Fry the vegetables together for another 2-3 minutes.

When frying is finished:

Now set the “quenching” mode for 1 hour. After 1 hour, if it is not ready enough for your taste, leave for another 1 hour. Or you can immediately put it on “simmer” for 2 hours, so that the roast looks like it came out of the oven.

The multicooker allows you to cook a roast without water using the juice of vegetables. But if you are in doubt or see that it is “a little dry”, you can add just a little water.

vkusneedoma.ru

Roast beef with potatoes

Roast beef with potatoes- a simple and satisfying dish. Despite this, it amazes with its rich taste and aroma. This dish will especially appeal to those who do not deny themselves a good piece of meat.

Wash the beef, dry it, cut into large pieces.

Peel the onion and cut into half rings.

Peel the garlic and crush it with the flat side of the knife.

Heat a little vegetable oil in a thick-bottomed saucepan, add 1 tablespoon of butter and fry the pieces of beef over high heat for 2 minutes on each side.

Transfer the fried meat to a plate, place the garlic in a saucepan and fry over medium heat for 2 minutes. Use a slotted spoon to transfer the fried garlic to the meat.

Place the remaining butter in a saucepan and fry the onion in it over high heat, stirring all the time, until golden brown. Then return the meat and garlic to the saucepan. Pour in hot water so that it covers the meat halfway, cover with a lid and cook over low heat for 1 hour.

When the meat is almost ready, add salt, season with spices, and add bay leaf.

Add peeled and cut into large slices potatoes to the beef, cover with a lid and cook the roast for another 30 minutes, until the potatoes are soft.

A tasty and aromatic roast beef with potatoes is ready.

Bon appetit, make your loved ones happy!

rutxt.ru

Roast beef with potatoes: taste and satiety

This dish is perhaps the most common and beloved in Russia. It's quite simple to prepare. It is especially good to cook it in winter, because roast beef with potatoes is not only a very filling dish, but is also a worthy replacement for soup.

Homemade roast recipe

This recipe can be called a classic, since it is known to almost all housewives. To prepare it you will need:

• beef – 1/2 kg;
• potatoes – 1 kg;
• onion – 1 piece;
• carrots – 1 piece;
• sunflower oil – 1/2 cup;
• tomato sauce – 2 tablespoons;
• salt, pepper to taste, bay leaf.

Here's how to prepare a homemade roast:

1. Cut the beef into large pieces and fry until half cooked in a frying pan until golden brown, so that the juice remains in the meat.
2. Place finely chopped onions and carrots, cut into strips, into a roasting pan and fry the vegetables until golden brown. Add tomato sauce and fried meat, simmer for 5 minutes.
3. Cut the peeled potatoes into large pieces, add to the meat, pour in 1/2 liter of boiled, slightly salted water and simmer over low heat until the potatoes are ready.
4. Add pepper and bay leaf 5 minutes before the dish is fully cooked.
5. You can serve with sour cream, sprinkled with chopped herbs.

Roast beef in the sleeve

This dish turns out incredibly juicy, satisfying and tasty. Moreover, this method of preparation preserves the maximum amount of vitamins contained in the products. For the dish you will need:

• potatoes – 5 pieces (large);
• beef – 500 grams;
• onion – 1 piece;
• carrots – 2 pieces (medium size);
• sour cream – 4-5 tablespoons;
• salt, pepper - to taste.

Prepare roast beef and potatoes in the sleeve as follows:

1. Wash the beef, dry it, cut into small cubes.
2. Wash the potatoes, peel and cut the tubers into 8 parts.
3. Prepare carrots and onions: peel and cut the carrots into slices, the onion into small cubes.
4. Mix all the ingredients, add salt and pepper to taste, place in a sleeve or baking bag, and spread sour cream on top.
5. Tie the sleeve and place in an oven preheated to 180 degrees for one hour.
6. After an hour, cut the bag and cook in the oven for another 10-15 minutes to form a golden brown crust.
7. Remove the finished roast beef with potatoes from the oven, cutting the bag completely. This dish can be served with fresh or salted vegetables and herbs.

Oriental roast beef

Roast according to this recipe is very rich in aromas and taste. To prepare it you will need:

• beef (preferably tenderloin) - 1/2 kg;
• onions - 1-2 pieces;
• tomatoes – 2 pieces;
• potatoes - 5-6 tubers;
• bay leaf – 3 pieces;
• black pepper - 6-7 peas;
• adjika (seasoning) - 1 teaspoon;
• seasoning “khmeli-suneli” - 1 teaspoon;
• ground black pepper - to taste;
• salt – 2 teaspoons.

The cooking method is as follows:

1. Wash the beef, dry it, cut it into small pieces, add salt and pepper, add suneli hops and adjika, mix.
2. Heat vegetable oil in a frying pan and lightly fry the meat over medium heat, about 10 minutes.
3. Cut the onion into half rings, add it to the meat, stir. Simmer covered for another 10 minutes.
4. Pour boiling water over the tomatoes, remove the peel, cut into cubes and add to the frying. Add black peppercorns and bay leaves and simmer covered for another 10 minutes.
5. Peel the potatoes. Remove the bay leaf from the roast.
6. Add potatoes to the meat and salt the dish to taste. Mix everything and simmer for another half hour. You can add a little cool water to the dish if there is little liquid in the pan.
7. Ready roast beef with potatoes is best served with sauerkraut and other pickles.

Roast beef under a “cheese cap”

Roast according to this recipe is cooked in pots. This is the beauty of the dish. It turns out very juicy and rich. To prepare roast “oriental style” you should prepare:

• beef - 900 grams;
• onions - 3 pieces;
• carrots - 2 pieces;
• potatoes - 18 pieces;
• zucchini - 2 pieces;
• tomatoes - 3 pieces;
• dill, parsley - one bunch each;
• mayonnaise - 12 tablespoons;
• hard cheese - 300 grams;
• pepper - to taste.

It is prepared like this:

1. Wash the beef, dry it, cut it into cubes, put 150 grams in each pot.
2. Peel and cut the onion into half rings, place half an onion in each pot. Wash the carrots, peel them, chop them finely and place a third of one carrot in each pot.
3. Cut the washed and peeled potatoes into small pieces, place three potatoes in each pot.
4. Wash the zucchini, remove the peel, place 1/3 of the zucchini in each pot. Pour boiling water over the tomatoes and remove the skins, cut them into half rings, and place half of one tomato in each pot.
5. Stir 2 tablespoons of mayonnaise and finely chopped herbs in a glass, add water, stir well. Pour the mixture into pots; if necessary, add water to the pot so that it just covers the entire contents of the pot.
6. Thinly slice the cheese and place 50 grams in each pot, sprinkle with ground pepper. Cover the pot with a lid so that there is a small crack left.
7. In a preheated oven to 200 C, cook for 1.5 hours. If the dish is slightly under-salted, you need to add salt 5-10 minutes before it is ready, otherwise you can ruin the dish.

The finished roast is served in portioned pots, where you can add 1 tbsp. spoon of sour cream or heavy homemade cream.

amazingwoman.ru

Roast beef and potatoes in the oven

Roast beef combines a hearty side dish with a flavorful main dish, making it perfect for busy housewives. Such simple and tasty “2 in 1” dishes save time, but at the same time turn out very appetizing. Let's find out how to cook a delicious roast beef with potatoes, the recipe with photos will tell you everything step by step and sort it out.

– beef – 500 gr.;

– onions – 200 gr.;

– sour cream, kefir or mayonnaise – 100-150 gr.;

– salt – 1 tsp. (taste);

– ground black pepper – 1/3 tsp;

– mustard beans – 1/2 tsp;

– spices for potatoes – to taste;

– vegetable oil – 2-3 tbsp;

– hard cheese – 100 gr.

1. To prepare this dish, choose young beef, or better yet, veal. There should be small streaks of fat in the meat so that the roast in the oven does not turn out too dry. Beef itself is a rather tender meat that can easily dry out, but in order to avoid problems with the taste of the dish, we briefly marinate it in sour cream or mayonnaise with a lot of onion. This will make it tender and juicy. If there are large or small bones in the meat, be sure to remove them, we only need the pulp. Then wash the beef, cut off the films, rinse and pat dry with paper towels, cut into small cubes or bars.

2. Peel, rinse and cut several onions into thin rings or half rings, approximately as in the photo.

3. Place the meat and onions in a deep bowl. Stir and use your hands to release the juice from the onions. It is this that will soften the fibers of the beef and make it softer.

4. Add mayonnaise, low-fat sour cream or kefir to the meat and onions. Also add spices. I only used ground black pepper and mustard seeds. But you can also take other spices - turmeric, cumin, thyme, basil, oregano, rosemary, etc. Cover the bowl with a lid or film. Leave to marinate at room temperature for 20-60 minutes. And if you have very tough beef, a kiwi marinade will help make it softer. You will need half a medium fruit. Peel it and grate it or puree it in a blender, add it to the onions and beef, and after 40-60 minutes you can continue cooking the roast. Please note that no salt has been added to the meat yet.

5. While the beef is marinating, prepare the potatoes. Wash and peel it. And then cut into slices, as in my photo, or into pieces of a different shape - sticks, slices, cubes.

6. Add your favorite spices and vegetable oil to the chopped potatoes and salt. Mix thoroughly. Place the potatoes in a large pan or arrange them among small ceramic ramekins. I didn’t have enough potatoes to fit in, so I cooked it in a large bowl and in portions.

7. Place beef and onions on top.

8. Coarsely grate the hard cheese and sprinkle it on top of the roast. It is advisable to cover the dish with foil or a lid, and at the end of cooking (5-10 minutes), open it so that the cheese crust becomes crispy and golden brown. Cook the roast in an oven preheated to 180 degrees for 50-60 minutes. If you cook in small ramekins, the cooking time will be shorter.

Serve hot or warm. This is how delicious the roast beef and potatoes turns out, the recipe with photos explained the entire cooking process step by step, so even a child can feed his family a delicious dinner.