Beef fried

For roasting meat it is desirable to use the freshest, previously not frozen cut (lumbar or dorsal). Before you start cooking, you must first prepare the meat: cut the tendons, films, cut into equal pieces in size. What size they should be, you decide. But you must take into account that the time that goes into cooking is proportional to the size of the chopped pieces. Ie, the more pieces, the longer it will take. Yes, and larger pieces better still cook in the oven.

Determine the readiness of elementary: puncture a piece of meat with a fork and see if the blood leaves this piece. Although this is rather arbitrary, some people prefer meat with blood. As they say, it's a matter of taste ...

Today I present you several different options for cooking beef dishes: roast beef, entrecote, langet, beefsteak (fried beef with onions and vegetables).

Beef fried. Option one is entrecote.

Perhaps the simplest dish that can only be cooked. Kilogram of meat cut into pieces of the same size, beat off, fry in 250 gr. Butter melted. Salt and pep only at the end of cooking. As soon as the pieces are browned from all sides, remove from heat. Entrecote is ready.

Beef fried. The second option is roast beef.

Ingredients. Kilogram of tenderloin, vegetable oil (100 g), pepper (it is better to take ground white) and salt. The last ingredients are at your own discretion. Fans of "keenness" can also take advantage of red pepper.

Preparing the meat, as indicated in the preface, we do not cut the whole piece into pieces, but only make a few cuts, sprinkle with salt and pepper, put it on a baking tray and, after pouring oil, we send it to the oven. Every ten minutes, we pour the meat on the resulting juice.

Please note: before serving, cut the meat across the fibers, and not along.

Fried beef. The third option is a langet.

Ingredients. Kilogram of tenderloin, butter melted (130-150 gr), tomatoes (as much as meat), greens (what you like best, onions are required), salt.

We chop off the tenderloin, cut it, sprinkle salt and pepper and fry it as in the first variant. We peel the tomatoes, cut them (can be rings, half rings, pieces), cover with a lid and fry for about five minutes on low heat (the meat should be roasted, and not to languish). Sprinkle with chopped herbs and let the meat stand for a few minutes, so that it absorbs the scent of greens.

Beef fried. Option four - steak (roast beef with vegetables).

It will take much longer to prepare this dish. But the result, believe me, is worth it!

Ingredients. Beef (300 g), zucchini (40-50 g), avocado (50-50 g), celery (stalk, 40-50 g), red onion (onion, 40-50 g), cherry (70-80 g) , Butter: creamy, olive (2 tablespoons), tomato sauce (2 tablespoons), rosemary (pinch).

We prepare a marinade for meat from 2 tablespoons of sweet paprika, 2 tbsp. Spoons of brown sugar, 2 teaspoons of pepper red ground, a teaspoon of mustard dry, 2 tbsp. Spoonful of salt.

Further - marinade for vegetables. Cooking from 1 tbsp. Spoonfuls of chili, 2 teaspoons of sweet paprika, a teaspoon of caraway seeds, a teaspoon of coriander, a teaspoon of dried ground onion, a teaspoon of ground garlic, mustard, black pepper, curry (take 0.5 teaspoons), a teaspoonful Tablespoons of salt.

Preparation. We cut meat into portions. Mix with the marinade ingredients for meat, carefully rub them pieces, stand for 30-40 minutes and spread on the grill.

My vegetables, cut into large quantities, mixed with marinade for vegetables and fry (you can in a skillet, but it is better to use a grill).

Lay the meat on a plate, on the one side of a piece of meat we lay vegetables, on the other - we pour the sauce. We adorn onions, rosemary and parsley. On top of a hot piece of meat you need to put a piece of frozen pre-butter.