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How to cook delicious soft beef recipes. Seven ways to tenderize beef. In sour cream sauce

There are many ways to cook beef so that it is soft and juicy in a pan. Some people prefer pork because of its softness, but pork has its drawbacks. Beef, even old, can be cooked deliciously, and you just need to choose the right recipe. I will give just a few simple recipes how to cook soft and juicy beef in a pan, which even a novice cook can handle.

How to cook beef steak at home in a pan?

Not everyone knows how to cook juicy beef in a pan. In good steakhouses, the meat is tender, juicy and fragrant to the point of dizziness. How to cook a medium rare beef steak at home in a pan so that it is as tasty as the chef in the restaurant?

In fact, there are secrets here and they begin with the choice of meat. In many supermarkets, meat departments sell meat already cut for steaks. This is the meat you need. Do not take the most expensive or the cheapest, but pay attention to what looks appetizing for you. Just make sure that the expiration date on this steak is in order. Immediately buy olive oil, butter, black pepper, dried garlic and salt. It is difficult to give a dosage of spices, because it is done to taste.

Arriving home, do not rush to immediately throw the meat into the pan. Rub the steak well on all sides with a mixture of salt, pepper, garlic, and let it lie on a plate for 20-30 minutes. The meat must be at room temperature, otherwise it will be raw and cold inside.

Pour the olive oil into the pan so that it completely covers the bottom, and turn on the fire under the pan. The oil needs to be hot enough before you start frying the meat. important point.

Tongs are used to cook steaks. This has its own meaning, and this is precisely what explains the juiciness of steaks. When turned over with tongs, the meat is not pierced, and the crust, which “seals” the juice inside, remains intact.

Very carefully place the meat in the preheated pan and start the timer. The meat should be fried for exactly 1 minute, after which, it must be turned over with tongs and fried, on the other hand, also for 1 minute. Tilt the pan to drain the oil to one side, take the steak with tongs and fry the edges of the steak, in a circle, so that it browns on all sides.

To make a beef steak juicy, you need a final chord. This is main secret steak that transforms the taste. Make the fire under the pan as quiet as possible. Cut off a piece of butter and place it on top of the steak. You need a small piece. For a steak weighing 250 grams, you need a piece of butter, the size of Walnut. Lightly sprinkle dry garlic on the steak and wait until the butter has completely melted and the meat will absorb it.

Everything, we can assume that the steak is ready. Transfer it to a plate and wait a bit. Beef steak should not be cut as soon as it is fried. The meat must be given time for the juice to soak into its fibers, and this will take about five minutes. It's worth the wait, trust me. When cutting, the juice will not pour out onto a plate and splash in all directions, but will remain in the meat, making it incredibly tender and juicy.

Beef stew in a pan

A traditional Russian dish is beef stewed in a frying pan with onions. If you have beef from the shank, the one called "for jelly" is what you need. Such meat contains gelling components that will prevent the meat from becoming tough when frying.

For cooking you need:

  • - 1 kg of beef;
  • - 4 large onions;
  • - 100 gr of vegetable oil;
  • - salt, pepper to taste.

    • Wash the meat and remove the films and tendons from it. They will not be fried or stewed, even if you spend all day on it. Cut the meat into bite-sized pieces. Salt, pepper it and put it in a deep frying pan, with preheated vegetable oil. First, you need to fry the meat for 10 minutes over high heat. Stir so the meat doesn't burn. From above, the meat looks already appetizing, but inside it is still quite raw.

    Cut the onion into rings or half rings and mix it with the meat. Fry the meat with onions until the onion pieces become translucent. After that, pour half a glass of water or broth into the pan, make the fire quieter and cover the pan with a tight lid. Beef with onions in a pan should be simmered for at least 40 minutes so that it is soft. From time to time, look under the lid and, if necessary, add a little more water. Try a piece. With this cooking method, beef stew in a pan turns out to be very tender and fragrant. It can be eaten even without a side dish and salad, and it does not require additional sauces. Ketchup and other sauces will only spoil the taste and you will not feel the real aroma of meat with onions.

    Beef goulash in a pan

    Goulash came to us from Hungarian cuisine and fell in love with many housewives. The dish is easy to prepare, and there are tons of options for how to cook beef goulash in a pan.

    In the classic version for beef goulash you need:

  • - 1 kg of beef;
  • - 100 gr fat;
  • - 50 gr of vegetable oil;
  • - 3 onions;
  • - 3 tbsp. l. tomato paste;
  • - 1 tbsp. l. flour;
  • - 0.5 l. meat broth or water;
  • - paprika, salt.

    • Wash the meat, cut the veins, and films. Cut the beef into small pieces. Ideally, the pieces should be about 2x2 cm, but this is not critical. Maybe a little less, or a little more. Salt the meat and let it sit while you cook.

    Cut the fat, and the less, the better. Put the bacon in the pan and fry so that the fat is rendered. Pour vegetable oil into the pan and put the meat on it. If the pan is small, it is better to fry the meat in small batches. The pieces of beef should be browned and exactly fried, not steamed. Add finely chopped onion to the meat and fry for another 5 minutes.

    When the onion is fried until golden, sprinkle the meat with flour and mix. Immediately after this, add the tomato, make the fire quieter and stirring, fry the meat for another 3 minutes. Pour the contents of the pan into a saucepan and pour in the broth. The broth should almost completely cover the meat.

    How much to cook beef goulash depends on the quality of the meat and the size of the pieces. On average, it takes about 30-40 minutes. If your beef is old and very tough, 30 minutes after the start of the stew, add peeled and chopped kiwi to the meat. You will be surprised how much this exotic fruit affects the density of meat.

    Before turning off the goulash, add paprika to the sauce, if desired, you can put Bay leaf, herbs or other spices to your taste. Beef goulash goes well with any side dish, and its preparation does not require much time. Properly cooked meat will never get bored, and you can cook it at least every day, and never repeat it.

    Marinades for beef

    To make the meat soft and juicy, and also acquire a delicate or bright aroma, it is marinated. This is done in plastic or enameled containers so that the pieces do not touch the exposed metal, and their taste does not deteriorate. Marinade the beef while cooking. Sometimes a sauce is made from it: flour and starch are added, put on low heat.

    For barbecue


    Components:

    • 3 art. spoons of wine vinegar;
    • 2 onions;
    • 1 teaspoon of coriander seeds;
    • 2 teaspoons of salt;
    • 1 teaspoon ground black pepper

    Finely chop the onion, add pepper, salt, vinegar, coriander. The chopped meat is mixed with the marinade with your hands and slightly compacted. The vessel is closed with a lid and left for a day in a cool place for 1 day.

    For baking in the oven


    Ingredients:

    • lemon;
    • 2 onions;
    • 4 cloves of garlic;
    • half a glass of water;
    • 1 teaspoon of salt;
    • 1 teaspoon ground pepper

    Lemon juice mixed with cold water, add finely chopped onion, garlic, salt and pepper to it. The meat is cut into pieces, poured with a cool marinade and left for 3 hours.

    For steak


    Components:

    • 6 cloves of garlic;
    • 1 onion;
    • 3 art. spoons of 9% vinegar;
    • half a glass of olive oil;
    • half a glass soy sauce;
    • 2 tbsp. spoons of mustard;
    • teaspoon of salt;
    • teaspoon of pepper;
    • rosemary

    All ingredients are ground in a blender until smooth. Drizzle beef steaks with marinade and refrigerate for at least 3 hours.

    For frying

    Ingredients:

    • glass of water;
    • 2 onions;
    • lemon;
    • 2 tbsp. spoons of sugar;
    • 2 tbsp. spoons of salt;
    • ½ teaspoon curry;
    • 1 teaspoon meat seasoning

    Finely chop the onion, knead it with your hands and mix with chopped beef, sprinkle with seasoning. Water is mixed with lemon juice, sugar and salt, poured into a bowl with meat. Mix everything well and marinate in the refrigerator for at least 4 hours.

    How long to roast beef?

    The meat is fried in pieces, in the form of steaks or chops. To do this, use a frying pan, grill, oven. Each dish has its own degree of readiness.

    A steak is a piece of beef flesh 2-4 cm thick, cooked in a special frying pan with a wavy surface. It is fried from 30 seconds to 5 minutes on both sides, knowing the basic methods of frying steaks.

    To check if the steak is ready, you need to press on it.

    An easier way to fry beef is in 3-4 cm cubes. Cook them in a preheated pan for 25-30 minutes.

    The chop is kept on fire until a crust appears, after which it is turned over and fried for 2 minutes on each side.

    Classic beef stew with onions


    For cooking, you need a frying pan with a thick bottom, cast iron is best. In it, the meat does not dry out and does not burn.

    The calorie content of this dish is 275 kcal. The ingredients below can make 3 servings.

    Components:

    • 500 g of beef;
    • 2 onions;
    • vegetable oil;
    • 1 teaspoon of sugar;
    • a pinch of black ground pepper;
    • 100 ml. drinking water;
    • 1 teaspoon salt

    How to cook:

    Wash the beef, dry it with paper towels and cut into medium portions. Season them with salt and pepper and stir. Peel the onion, rinse it and chop it into half rings. Heat the oil in a frying pan, put the meat in it. Fry it for 10 minutes over high heat, stirring occasionally.

    Put the onion to the browned pieces, mix everything. Saute the ingredients until the onion is soft and translucent. Pour into the pan hot water, reduce the heat, cover the dish with a lid and simmer the meat for an hour.

    Beef with vegetables in a pan

    Delicious and quick recipe. For this dish, it is better to use beef neck, then the meat will be soft. It can be served with different side dishes and on its own.


    Components:

    • 350 g beef;
    • 1 onion;
    • 1 bell pepper;
    • carrots - 1 pc. or half;
    • 2 fresh tomatoes;
    • 1 clove of garlic;
    • salt, seasonings for meat,
    • freshly ground black pepper;
    • 3 art. tablespoons of vegetable oil;
    • 50 ml. water;
    • greenery

    Cut the beef into thin slices and beat lightly with a hammer. Fry it, stirring over moderate heat until golden brown. Add chopped onion or feathers to the meat.

    Cut the carrots into thin slices and place in the pan. Fry it over low heat and stir for 5-7 minutes. Add straw from bell pepper.

    Salt the food, pour 50 ml. water and simmer the meat with vegetables under the lid for 7 minutes. Add slices of fresh tomatoes and finely chopped garlic, mix. Simmer the dish for 4-5 minutes so that the shape of the tomato slices is preserved.

    Sprinkle the dish with finely chopped herbs and serve.

    Beef in sour cream in a pan

    Meat cooked according to this recipe is not greasy at all.

    Components:

    • 600 g of beef;
    • 100 g of sour cream;
    • 1 onion;
    • salt;
    • spices for meat;
    • sunflower oil

    Finely chop the meat. Heat the oil in a frying pan, fry the beef on it on both sides, stirring occasionally. Cook covered over low heat. Add the onion, cut into half rings, fry it until golden brown.

    Mix 100 ml. sour cream and 200 ml. boiled water. Pour this mixture over the pieces of beef, salt, pepper and other spices to your taste. Simmer over low heat for about 20 minutes.

    Then you can remove the treat from the fire and serve it to the table.

    Grilled Beef in Coconut Sauce


    Beef in coconut sauce

    The meat in such an unusual shell turns out to be spicy. To prepare the dish, you will need coconut milk, which can be purchased at the store or squeeze the nut pulp yourself.

    Components:

    • 500 g beef fillet;
    • 1 glass of coconut milk;
    • 2 onions;
    • 3 cloves of garlic;
    • fresh hot pepper;
    • a piece of ginger;
    • 1 st. a spoonful of vegetable oil;
    • 2 sprigs of fresh lemon balm;
    • ½ st. spoons of brown sugar

    Finely chop the onion. Peel the ginger, cut it into large pieces. Remove seeds from hot peppers. Put everything in a blender, including garlic and lemon balm. Pour in the coconut milk and make a smooth paste. Then pour it into a deep frying pan with oil and cook for 3 minutes.

    Cut the meat into small cubes, put it in the pan, pour in the remaining milk and simmer until the meat is tender and the sauce thickens.

    Season the dish with sugar and salt.

    Beef in creamy raspberry sauce


    Beef in raspberry sauce

    It turns out that not only any side dishes, but also berries are suitable for meat. In this case, beef can be stewed, fried and smoked.

    Required Products:

    • 800 g of meat;
    • a handful of fresh or frozen raspberries;
    • 1.5-2 tablespoons of lingonberry jam;
    • 200 ml. cream;
    • 60 g butter;
    • ½ cup red wine;
    • ½ cup broth;
    • salt;
    • coarse black pepper

    Jam can be store-bought, as long as it does not contain preservatives. Cowberry can be replaced with cranberry.

    If the meat is frozen, let it thaw gradually to retain the juices inside. Then cut it into small slices and sprinkle with pepper.

    Heat the oil in a deep frying pan and put the beef pieces in it. They should be well cooked, but not burnt. Then salt to taste.

    Lightly stir the meat slices. Add jam and red wine to them, simmer for 6 minutes without closing the lid. At this time, rinse the berries with cold water and dry them, you can on a paper towel.

    Add the broth and cream to the meat, stir and wait until the liquid has evaporated. If there is not enough salt, salt the beef again.

    Place the berries in a bowl, mix all the ingredients and cook for 10-12 minutes.

    Remove the dish from the stove and bring it to the table.

    How to juicy roast beef steak


    Components:

    • selected beef in the form of a steak, 2 pcs.;
    • sunflower oil for frying;
    • salt;
    • pepper;
    • french herbs

    How to cook:

    The steak does not need to be washed. Wipe it dry with a paper towel. Sprinkle the meat with pepper and salt, as well as spices. Rub them into the steak with your hands. Brush the beef with sunflower oil on both sides. Pour some oil into a cast iron skillet and heat it up.

    Place the steak in a bowl and cook for 1 minute on each side. Turn it over several times until done. To do this, it is advisable to use culinary tongs, and not a fork, so that the juice does not flow out.

    Beef - finicky, but universal view meat, which goes well with salty, spicy and even sweet ingredients. I hope these recipes will help you prepare delicious and juicy dishes.
    Also learn how to cook beef in a pot in Russian
    Bon appetit!


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    Beef meat among many housewives is considered "capricious". Still, with most cooking methods, it turns out to be hard and dry, earning the epithet “rubber” and comparison with shoe soles. However, beef can still be made juicy, tender and soft, it is important to know about the features of its cooking.

    Product selection and preparation

    The preparation of this type of meat begins with its selection. The parts of the carcass are different chemical composition and taste characteristics. In other words, there are parts of the carcass that, in principle, are not intended for baking, stewing, frying.

    Films and tendons give rigidity to meat. For example, almost 80% of the neck consists of such connective tissues, so it is better not to fry this part, but boil it, make chopped cutlets out of it.

    For frying, roast beef, steak, roasting whole, it is better to use tenderloin, front or back of the limbs. The meat will cook quickly, while being soft and juicy.

    The softest part of the carcass is the fillet. A tenderloin is made from the middle of the loin, such a piece is also called Chateaubriand. The thinnest part is the tournedo, and the sharp edge of the fillet is called filet mignon. The best part of the fillet is the medallions. However, even a beef shoulder (a rather tough part of the carcass) can be an excellent steak if you cut the meat correctly and know how to cook it.

    For frying and cooking in the oven, it is better to use young meat. Veal is usually soft to the touch and lighter in color. If you look closely, you can find that it has thinner fibers and lighter fat. The meat of an adult, and even more so an old cow, is not suitable for these purposes, since the dish will be dry and tough. But it is good to cook broths from it, however, this will take a lot of time. You can visually distinguish older beef by the dark red color of the flesh and yellow fat.

    The easiest way to determine the softness and juiciness of fresh, not frozen meat. The presence of bruises and crusts is unacceptable, only a slight airing is possible. Before buying, you should press on the pulp, as soon as you remove your finger, the dent should straighten out. This indicates the juiciness of the beef.

    If frozen meat is used, it must be properly thawed before cooking. It should be remembered that the process should be gradual. The beef taken out of the freezer should first be placed on the middle shelf of the refrigerator, and after a few hours left at room temperature. If the meat is defrosted by placing it in hot water or in the microwave, then despite all the tricks, after cooking it will become tasteless, rubbery.

    Preparation of meat involves the removal of films, veins, tendons and further rinsing of the piece under water. After that, it should be blotted with a towel. In this way, beef is prepared for almost all dishes. The exception is steaks. It is not recommended to wash the meat before cooking them, but blotting it with a napkin is a must. Tough meat is better to pre-soak for softness in the marinade.

    General cooking rules

    If you need to cook small portioned pieces, then it is recommended to cut the meat across the fibers. Due to this, the pieces are less deformed, which means they remain juicier. In addition, this method of cutting provides faster cooking.

    If you have to fry old meat, then it is recommended to marinate it first. There are many marinade recipes, but almost all of them contain acids - this will help soften the tough meat fibers. Marinade can be prepared on the basis of kefir, lemon juice, wine, sour cream. You can immediately add spices, garlic, onions to the marinade.

    The tougher the meat, the longer it should be kept in the marinade. As a rule, the minimum marinating time is 2-3 hours, the maximum is a day.

    If it is supposed to fry a piece of beef, then as little as possible should be done with it. Ideally, rinse, dry and thinly slice, then immediately fry in a hot frying pan. When stewing, on the contrary, the meat can be slightly beaten off with the back of the knife (not sharp), finely chopped and fry the pieces in oil for half an hour. Then pour in the liquid and simmer.

    It is important to use a sharp knife for cutting, cutting off films and cartilage with it. It is important to completely clean the flesh from the veins, because when heated, they shrink, which makes it difficult to fry or bake the meat with high quality.

    When frying

    Before frying the meat, it is usually lightly beaten off on both sides with a special hammer. This helps to make the piece thinner, which means faster cooking. Prepared pieces must be dipped with a paper towel. This will remove excess moisture and grease from the surface. When frying, the meat will not “shoot”, and a uniform crust will form on its surface.

    Salt meat when frying should be closer to the end of the cooking process. The fact is that when salt is added, intensive juice secretion begins, so a steak or other dish will turn out tough. Salting at the end of frying will help preserve the juices, as they will be "locked" inside the piece due to the brown crust on both sides.

    Another important point is to prevent the juice from flowing out of the meat. First you need to quickly achieve a crust on both sides, and only then make sure that the piece is completely fried. That is why you need to spread the beef on a well-heated pan, while making the fire more intense.

    When the meat is covered with a crust, the fire should be reduced, and cover the pan with a lid. If the meat starts to burn, you can pour in a little water or broth, sauce. It is important that the liquids are hot, otherwise the taste of the finished dish will resemble the notorious sole.

    The time of frying beef depends on the characteristics of the recipe and the size of the cut pieces. If a we are talking about steaks that are cut 2-4 cm thick and fried in a ribbed pan, the browning time of each side is from 30 seconds to 5 minutes. It is the duration of the frying that determines the great variety of steaks - strong, weak, with blood, and so on.

    The chop usually takes 4-5 minutes to cook, on average it takes 2-2.5 minutes to cook one side. The meat cut into pieces is fried for 20-30 minutes, periodically stirring the dish.

    If the steaks are cooked at home, then first each side should be rubbed with vegetable oil a little. The pan should also be greased with oil, it is better not to pour it from a bottle, but to use a cooking brush.

    When cooking

    You can get soft boiled beef meat by dipping a raw piece into boiling water. The larger the piece, the juicier it will turn out in boiled form and the richer, tastier the broth will become. If a large piece fits into the pan, then it is in this form that it should be cooked without cutting it into pieces.

    Spices and vegetables will help make boiled beef tastier and more aromatic. The latter (usually onions and carrots) are put in a purified form in the broth after an hour of cooking meat. No need to grind them - a maximum, you can divide into 2-4 parts. Spices are introduced to the meat a quarter of an hour before the end of cooking.

    It is important to cook the beef under the lid, preventing access to oxygen.

    After the meat is cooked, no need to rush to get it out of the broth. You should leave the piece to cool in the same broth. If you do not follow this advice and pull the meat onto a plate, it will quickly become covered with a crust, which will make it seem dry and tough.

    If you come across an old piece of beef, then, of course, it is better to boil it. But first - soak in a marinade of 100 ml of vodka and 10 tablespoons of soy sauce. Even an hour in such a marinade will help the meat become softer after cooking. You can also add a little vodka, half a teaspoon of sugar, or a well-washed banana peel to the water. These ingredients will help tenderize older meat.

    When extinguishing

    Putting out beef to make the dish juicy and soft is not an easy task. It is better to cut it into small pieces. After that, they should be fried in a hot frying pan, greased with a small amount vegetable oil. Do this for a short time - a minute and a half, stirring the pieces all the time or shaking the pan. As a result, a dry crust forms on the surface of the meat.

    Now you can transfer the pieces to a saucepan or cauldron (it is important that it be a thick-walled dish) and pour hot water over it.

    Spices and bay leaf will help to get a more fragrant and appetizing dish. But salt stewed beef follows 15-20 minutes before the end of the extinguishing. On average, the whole process takes 1.5-2 hours.

    Another "trick" for getting a soft stew is to add a little to the beef during cooking. grape juice. It is poured in an hour after the extinguishing begins.

    When baking

    It is better to bake the meat in a whole piece, so it will remain juicy. Almost all good recipes cooking baked beef involves pre-marinating it. The duration of the process is 2-3 hours.

    After marinating, the beef should be wrapped in foil, preferably in two layers, so the steam will definitely not come out. The dish is prepared for 1-1.5 hours at fairly high (200-220C), but constant temperatures. After the beef is ready, you can open the foil and let the meat brown.

    If, after cooking in the oven, the beef turned out to be tough, you can try to correct the situation by holding a piece over boiling water.

    And a few more options for delicious beef dishes.

    In sour cream sauce

    A dish according to this recipe can be made in pots or a small cauldron. Thanks to sour cream and long-term stewing in the oven over low heat, the beef is incredibly soft, with a pleasant creamy aftertaste.

    Ingredients:

    • 1 kg of beef pulp;
    • 4 bulbs;
    • 1 teaspoon dry mustard;
    • 1 teaspoon flour;
    • 2 tablespoons low-fat sour cream;
    • salt, spices.

    Rinse the beef, dry it and cut into cubes with sides of 3-4 cm. Cut across the fibers. Chop the onion into half rings, mix with meat.

    Pour oil into a cast-iron or pot, put the meat with onions and put in a cold oven. Cook for 1.5-2 hours at a temperature of 180C.

    At this time, make the sauce: mix flour, mustard and spices. Add sour cream, if necessary (if the mixture is too thick) pour in a little water. Remove the pots from the oven - by this point the meat will be almost completely cooked in its juice, and the onion will become transparent. Now you need to pour the sauce to the dish and put it in the oven for another half an hour.

    Baked in foil with carrots

    Beef baked in foil is almost a classic of culinary art. However, the dish will sparkle with new colors (in the literal sense, too - it will become brighter and more festive), it will turn out soft and tender if you stuff it with carrots.

    Compound:

    • 1 kg beef tenderloin;
    • 2 tablespoons soy sauce
    • 5-6 garlic cloves;
    • 2 carrots;
    • salt pepper.

    Prepare beef, rub with salt and pepper. Cut the washed and peeled carrots into cubes, make cuts in the meat and stuff it with vegetables.

    From the sauce and garlic, passed through the press, make a marinade and pour beef over them. Leave for a couple of hours.

    After the specified time, wrap the dish in 2 layers of foil or a baking sleeve and place in the oven, heating it to 220C. Cook for 2 hours, and then unfold the foil and leave the beef for another quarter of an hour in the oven. This will allow the dish to “acquire” a golden crust.

    Boiled with cheese

    Even old or wiry meat can be used for this recipe. Pre-boiling will make it soft, and the cheese sauce will add tenderness to the taste.

    Ingredients:

    • 1 kg of beef;
    • 100 g of oil;
    • 2 eggs (you only need the yolks)
    • 50 g flour;
    • 1 onion;
    • 0.5 l sour cream;
    • 100 g of cheese;
    • salt and pepper to taste.

    Rinse beef and throw into boiling water. After boiling again, foam will begin to form, which must be removed. When the foam stops appearing, the dishes with meat should be covered with a lid, reduce the heat and simmer for 2-2.5 hours.

    In the meantime, you can prepare the sauce. Melt half the volume of butter in a frying pan, finely chop the onion and sauté it. Add flour and a little broth, stir the mixture, break up the lumps. Wait until the composition boils, pour in sour cream, salt and pepper, at the very end - egg yolks. Stir in sauce and remove from heat.

    Cut the boiled meat across the fibers into cubes and fry in the remaining oil, pour over the sauce and let the dish boil. Transfer to a baking dish, sprinkle with grated cheese and send to the oven preheated to 180C for 30-40 minutes.

    Braised with onions

    Cut the prepared meat into medium-sized pieces, rub salt and pepper into them on both sides. Heat the pan, anoint it with oil, send the beef there. Brown with high heat on all sides.

    Chop the onion into rings, add to the beef and simmer until it becomes transparent. Pour in water, add sugar, reduce heat, cover and simmer until tender.

    The sugar in the recipe will help soften the stew. Its amount is minimal, so the meat will not become sweet.

    With vegetables

    The best option, which allows you to simultaneously fry meat and a side dish to it. Thanks to this, time is saved, and the dish is fragrant and tender. The ideal part of the carcass is beef neck.

    Ingredients:

    • 400 g of beef;
    • 1 onion, carrots and peppers;
    • 2 tomatoes;
    • clove of garlic;
    • 50 ml of water;
    • 2 tablespoons of vegetable oil;
    • salt and spices - to your taste.

    Turn the prepared beef into small sticks and fry in a hot frying pan with butter. The pieces should be browned and half cooked. Chop or chop the onion in half rings, fry it along with the meat.

    As soon as the onion becomes transparent, sliced ​​carrots are added to the dish, and after another 5 minutes, pepper straws. Now you need to salt the dish, add water and keep covered for 7-10 minutes.

    After the specified time, add spices and garlic crushed by the press into the meat and vegetables. Lastly, sliced ​​​​tomatoes are placed. Simmer for another 5 minutes, making sure that the tomatoes do not boil. It remains to sprinkle the meat with chopped herbs and you can serve it to the table.

    How to bake beef, see the next video.

    Good afternoon, my dear readers! I used to not really like beef. It always turned out to be harsh and tasteless for me. Until I tried it with my close friend: the difference in taste was immediately felt. Of course, I took the recipe from her and adopted a couple of tricks. Now I know exactly how to cook beef soft and juicy! I will share with you a couple of recipes so that everyone is delighted.

    How to cook juicy beef?

    You can cook this meat in different ways: stew, fry, bake or simply boil.

    Roasting steaks- the pieces should not be too thin, otherwise the pulp will simply dry out. It is important to use a little oil and put it on a very hot pan. Fry for a short time so that all the juices are preserved in the meat. And be sure to let the meat “rest” after frying, so that the juice inside the piece is evenly distributed

    Extinguishing one of the most reliable and simple ways get tasty dish even if you bought tough old beef. Before stewing, it is advisable to lightly fry the pieces, then they will acquire a tender crust and retain the meat juice. You can also cook beef in pots, in which the meat always turns out tasty and soft.

    Cooking- for this, you should choose large pieces and lower them into boiling water. In this case, the piece immediately “seizes”, and the juices inside it seem to be “sealed”. Cook for about an hour or more, depending on the size. Salt is better towards the end of cooking. And yet, when boiling meat on the bone, it usually turns out juicier.

    Recipe for juicy beef baked in the oven in foil

    This is one of the easiest recipes. Choose good young beef with a bit of "fat", such as the shoulder part. Then just do everything as indicated and you will definitely get tender and very juicy meat.

    What will be required:

    • 1 kg of beef meat in one piece;
    • 1 carrot;
    • 3 - 4 cloves of garlic;
    • a sprig of rosemary;
    • ground black pepper.

    Step by step recipe:

    1. Set the oven to warm up to 300 °C.

    2. Cut carrots into small strips. Cut the garlic into long slices.

    3. Rinse the meat under running water, pat dry with paper towels. Pepper on both sides. It is advisable to use freshly ground pepper.

    You can use thyme - literally a pinch on 1 side only. Do not overdo it with this spice, otherwise it can give a bitter aftertaste.

    4. Spread 2 layers of foil on the work surface. It must be cut off so that a piece of meat can be completely wrapped. Arrange the rosemary leaves and part of the chopped carrots. Leave some rosemary.

    5. Lay the beef on the foil with the side that is sprinkled with thyme.

    6. The piece is shallow and prick often with a knife. Put the garlic plates and the remaining strips of carrots into the resulting holes.

    7. Sprinkle some of the remaining rosemary on top and add a dash of thyme.

    8. Carefully wrap the meat stuffed in this way in foil so that a tight bundle forms.

    9. Put the beef into the preheated oven. Cook at 300 ° C for a quarter of an hour.

    10. Then reduce the temperature to 200 ° C and bake for about 40 more minutes.

    Remove the finished piece from the oven and let it cool slightly by opening the foil.

    How to cook soft and juicy beef - bake in a sleeve?

    This is another option for roasting meat, but not in foil, but in a sleeve. For him, in addition to the already named shoulder blades, such parts of the carcass as the neck, as well as the dorsal pulp, are perfect. Milk is used as a marinade here: it will make the pulp even more tender.

    Prepare:

    • 1 - 1.2 kg of beef in a whole piece;
    • 1.5 - 2.5 cups of milk;
    • 2 - 3 garlic cloves;
    • salt;
    • black and red pepper;
    • spices and herbs;
    • 1 - 2 bay leaves;
    • 2 - 3 tbsp. vegetable oil.

    How to do:

    1. Cut a piece of meat shallowly along the perimeter. You can make cruciform cuts for beauty: they will look great on a ready-made dish.

    2. Place the meat in a non-metal bowl and pour over the milk. Leave to marinate for 8 hours. During the specified time, you need to turn the piece over once.

    3. After a while, remove the piece from the bowl and salt.

    4. In one container, mix the pressed garlic, pepper, selected spices and herbs and oil. Mix everything.

    5. Coat the meat on all sides with the resulting mixture of spices and oil.

    6. Place the prepared piece in the sleeve, close it and make small cuts in the cellophane. Bake for about 15 minutes at 300°C.

    7. After a quarter of an hour, reduce the temperature to 200 ° C and bake for about 45 - 50 minutes more.

    8. Then take the meat out of the oven and cut the sleeve. Put it back in the oven for another 10 minutes until golden brown.

    You can use any spices and herbs in this recipe. I prefer time-tested combinations: basil and rosemary, or thyme and a little oregano. But you can also use the most familiar herbs and spices: parsley, green onion and hot peppers. Or just use purchased spices for meat.

    Recipe for cooking beef in a large piece in a slow cooker

    Such beef will come out very tasty and juicy, even if you bought not the best piece of carcass. The recipe does not specify any specific spices, since any suitable for meat can be used here: cumin, allspice, coriander, tarragon, turmeric, mustard seeds, cloves, etc.

    Ingredients:

    • 0.7 kg of beef whole piece;
    • 1 - 2 cloves of fresh or 10 - 15 g of dried garlic;
    • black and red pepper;
    • spices and herbs;
    • 100 ml of water;
    • salt.

    How to cook:

    1. Sprinkle the beef on all sides with spices, garlic and pepper and salt.

    2. Wrap the piece carefully in foil.

    3. Pour some water into the multicooker bowl. Place a special steam grill on top of it.

    4. Place the package with the product on the grill and close the lid. Cook on the "Steam" mode for 3 hours.

    5. Remove the finished meat from the slow cooker and leave for another third of an hour in foil. Do not immediately cut a piece, because. in this case, all the juice will flow out of it.

    The slow cooker will help you make the beef “stewed”, which means that the tenderness and juiciness of the final result are guaranteed to you. Before putting the meat in a slow cooker, you can leave it to marinate for a couple of hours with the aromas of spices and herbs. Then it will be not only tasty, but also deliciously fragrant.

    How delicious to fry a juicy beef steak in a pan?

    A steak cooked in this way will certainly come out juicy and tender. The ingredients used in this recipe are minimal. But all of them only emphasize the rich taste of meat. For cooking, it is advisable to use a grill pan. On it, the steaks will always come out evenly fried with an appetizing lattice pattern.

    What is necessary:

    • 1 large steak weighing about 700 g;
    • about 50 g butter;
    • 1 - 2 cloves of garlic;
    • sprig of fresh rosemary;
    • a pinch of salt;
    • black pepper;
    • 1 tbsp vegetable oil.

    Step by step preparation:

    1. Remove the piece from the refrigerator first to warm it up to room temperature.

    2. Season both sides of the steak generously with coarse salt and freshly ground pepper. Let him lie down for 5 minutes.

    3. Lightly brush the steak with vegetable oil on both sides.

    4. Put the piece in a very hot pan and fry for two minutes on one side. It is important not to overexpose the meat in the pan, otherwise it will cease to be juicy.

    5. After a couple of minutes, turn the steak over and put a piece of butter in the pan along with chopped garlic cloves and a sprig of rosemary. Fry for two more minutes.

    6. Drizzle the melted fragrant butter on top of the beef while frying.

    7. Remove the steak from the pan and place it on a baking sheet. Cook in a preheated oven at 180°C for 8-9 minutes.

    8. Take the steak out of the oven and let it rest for 5 minutes.

    Cook these amazing steaks at least once in a while to arrange a little gastronomic holiday in the family. After all, almost everyone will like such “correctly” fried meat, and you will want to cook it again and again.

    Soft beef stewed with prunes in a slow cooker

    This beef will be especially fragrant and delicate in taste. A wonderful combination of meat and prunes will be fully revealed in the process of “languishing” in a slow cooker. Thanks to this kitchen appliances, you can get great results without much effort.

    What to prepare:

    • 0.5 kg of beef;
    • ¼ kg of prunes;
    • about 0.1 kg of raisins;
    • 3 - 4 large carrots;
    • 1 large onion;
    • about 70 g of butter;
    • 1 tbsp wheat flour;
    • 0.3 l of water;
    • salt;
    • pepper.

    How to do:

    1. Cut the beef into small pieces. Cut the onion and carrot into medium dice.