Today we will tell you what you can cook from beef for the second. Of the huge variety of dishes from this type of meat, one of the most popular are steak, cutlets and baked meat in the oven.
Beef steak in a frying pan
If you were lucky enough to become the owner of real marble beef, then the priority way to prepare it, of course, will be steak. How to correctly make it, you learn from this recipe.
Ingredients:
- marble beef;
- refined oil;
- salt;
- freshly ground black pepper;
- butter;
- fragrant herbs (optional).
Preparation
To make a steak, cut the marbled beef across the fibers into layers about two centimeters thick, add some salt and leave for at least forty minutes. Do not salt meat directly before frying, because in this way it will lose a significant proportion of juices. If you salt the beef in advance, it will have time to absorb the released moisture back into itself and remain juicy.
We spread the pre-vegetable steaks smeared with vegetable oil on a hot grill and fry from both sides to the desired degree of roasting. At the end of frying, season the dish with freshly ground black pepper and, if desired, aromatic herbs.
On readiness we shift the steaks to a dish, top with a piece of butter, cover for a few minutes with foil and let it brew.
Recipe for cutlets from beef
The simplest thing you can cook from beef for the second is cutlets. They can be served to a table with absolutely any side dish.
Ingredients:
- beef pulp - 740 g;
- pork lard - 180 g;
- two or three bulbs;
- white loaf or bread - 2-3 pieces;
- milk - 50 ml;
- freshly ground mixture of five peppers;
- common salt;
- two eggs;
- breadcrumbs;
- vegetable refined oil.
Preparation
To cook the cutlets, pre-washed and dried beef, cut into slices and turn into minced meat using a meat grinder or chopping bowl blender. In the same way, we treat the slices of white loaf and slices of lard fat previously soaked in milk. Crushed products are mixed in a bowl with the addition of eggs, salt and a freshly ground mixture of five peppers and beat off a little.
We select a little cooked meat mixture, roll balls out of it and decorate them in the form of cutlets, breaded in breadcrumbs. We put the blanks in a refined oil heated in a frying pan and let's brown and fry on the fire just above average.
Delicious bovine recipe in the oven
Ingredients:
- beef tenderloin - 950 g;
- bacon - 320 g;
- garlic - 5 teeth;
- mustard - 75 g;
- refined vegetable oil - 25 ml;
- on a teaspoon of salt, dried basil, sweet paprika and hops-suneli;
- ground mixture of five peppers.
Preparation
To make baked beef juiciness and tenderness, we marinate it a day before the proposed baking. To do this, we clean the cloves of garlic, cut each into two parts and cram them with a previously washed and dried meat slice, making in it deep incisions with a sharp knife.
Next, we rub the beef tenderloin with salt, ground with a mixture of five peppers, dried basil, paprika and hops-suneli, and also lubricate the surface with mustard, carefully rubbing it. Place the meat in a suitable bowl or other capacity and add some water. We place the dishes with beef in the refrigerator for twenty-four
For a couple of hours before cooking, cut the bacon with thin slices, season them with salt and the desired spices and let them soak in the aromas. At the same time we'll get the beef from the refrigerator to heat it.
Now place the beef on a sheet of foil, laid in a mold or on a baking sheet, and lay out on top of the whole surface of bits of spicy bacon. Seal the foil and send the meat to bake in the oven, warming it up to 220 degrees beforehand. After an hour, open the foil and let the dish blanch for another fifteen minutes.