→ How to cook juicy beef in a frying pan. How to cook beef so that it is soft Boiled beef with cheese

How to cook juicy beef in a frying pan. How to cook beef so that it is soft Boiled beef with cheese

My husband (probably no exception) loves to eat delicious food. I'm a housewife, so I have a lot of time to cook. I tried many beef recipes before I found ways to cook tender beef that worked for me. According to these recipes, the meat turns out juicy and really soft. I'll write them for you so that you don't make mistakes or spoil the meat in your search. good recipe. Take advantage of my experience and learn from my mistakes.

Ingredients for How to Cook Tender Beef Recipe.

  • 1kg meat
  • 2 onions
  • 1 large carrot
  • 2st. l. 9% vinegar
  • Bay leaf
  • garlic
  • 1.5 tbsp. spoons of delicious tomato paste
  • favorite spices

Cooking tender beef

1. The meat must be washed under cold water and dab it with paper towels. If there is water left on the meat when you sear the meat, it will splatter a lot.

2. Cut the washed meat into cubes measuring 3 by 4 cm, heat a little vegetable oil in a frying pan and fry the beef on all sides over high heat until golden brown.

3. Place the fried meat in a saucepan with a thick bottom, pour 1 liter of boiling water, add vinegar. When it boils, reduce the heat, cover the pan with a lid and simmer for an hour and a half.

4. After an hour and a half, add bay leaf, diced onion and grated carrots. coarse grater, or cut into pieces. Leave to simmer, add boiling water if necessary.

5. After about 20-25 minutes, add salt, add garlic passed through a press, tomato paste, finely chopped parsley and spices. Mix everything and simmer for another 10 minutes so that the beef is truly tender.

By following all the steps in the “How to Cook Tender Beef” recipe, you will get the most tender meat! And one more of my favorite recipes, after preparing which you will realize that you have never eaten anything softer and more tender in the world.

2 recipe for very soft beef

Ingredients for preparing soft and tender beef according to this recipe:

  • 1 kg boneless meat
  • 1 lemon (juice)
  • 1.5 teaspoons potato starch
  • 1 teaspoon baking soda
  • vegetable oil
  • salt,
  • spices to taste, hops-suneli
  • 2 large onions

Recipe

1. Wash the meat and dry it with paper towels, cut into small pieces.

2. Place the meat in a bowl, salt, pepper, and add seasonings. Add starch, soda and mix everything. Pour lemon juice, stir and let marinate for about an hour until it becomes soft.

3. Heat the oil well in a frying pan. Roll the marinated meat one piece at a time in flour and fry the meat until golden brown.

4. Place the fried meat in a cauldron, add chopped onion. Pour hot water and simmer for 2 hours.

All is ready.

Bon appetit! If you like the recipes on how to cook tender beef, I will be very happy.

Beef marinades

To make the meat soft and juicy, and also acquire a subtle or bright aroma, it is marinated. This is done in plastic or enamel containers so that the pieces do not touch open metal and their taste does not deteriorate. The beef is coated with marinade during the cooking process. Sometimes a sauce is prepared from it: flour and starch are added and placed on low heat.

For barbecue


Components:

  • 3 tbsp. spoons of wine vinegar;
  • 2 onions;
  • 1 teaspoon coriander seeds;
  • 2 teaspoons 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 compacted a little. Cover the vessel with a lid and leave it 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 salt;
  • 1 teaspoon ground pepper

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

For the steak


Components:

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

All ingredients are ground in a blender until smooth. Beef steaks are poured with marinade and refrigerated 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, mash it with your hands and mix it 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 fry 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.

Steak is a piece of beef flesh 2-4 cm thick, cooked in a special frying pan with a wavy surface. It is fried for 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 heated frying pan for 25-30 minutes.

Keep the chop on the fire until a crust appears, then turn it over and fry for 2 minutes on each side.

Classic beef and onion stew recipe


For cooking you need a frying pan with a thick bottom, preferably cast iron. It prevents the meat from drying out and burning.

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

Components:

  • 500 g beef;
  • 2 onions;
  • vegetable oil;
  • 1 teaspoon sugar;
  • a pinch of ground black 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.

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

Beef with vegetables in a frying pan

Delicious and quick recipe. For this dish, it is better to use a beef neck, then the meat will be soft. It can be served with various side dishes or 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, meat seasonings,
  • freshly ground black pepper;
  • 3 tbsp. spoons of vegetable oil;
  • 50 ml. water;
  • greenery

Cut the beef into thin pieces and lightly pound with a hammer. Fry it, stirring over moderate heat until golden brown. Add onion cut into half rings 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 straws from bell pepper.

Salt the products, pour 50 ml. water and simmer the meat and vegetables under the lid for 7 minutes. Add slices fresh tomatoes and finely chopped garlic, mix. Simmer the dish for 4-5 minutes to maintain the shape of the tomato wedges.

Sprinkle the dish with finely chopped herbs and serve.

Beef in sour cream in a frying pan

Meat prepared according to this recipe is not at all fatty.

Components:

  • 600 g beef;
  • 100 g. 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 both sides, stirring. Cook covered over low heat. Add 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 beef pieces, add salt, pepper and other spices to your taste. Simmer over low heat for about 20 minutes.

Then you can remove the treat from the heat and serve.

Beef in a frying pan in coconut sauce


Beef in coconut sauce

The meat in such an unusual casing turns out to be piquant. To prepare the dish, you will need coconut milk, which you can purchase in 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 tbsp. spoon of vegetable oil;
  • 2 sprigs of fresh lemon balm;
  • ½ tbsp. spoons of brown sugar

Finely chop the onion. Peel the ginger and cut it into large pieces. Remove the seeds from the hot peppers. Place everything in a blender, including the garlic and lemon balm. Pour in 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, place it in a frying pan, pour in the remaining milk and simmer until the meat is soft 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 go well with meat, but also berries. In this case, beef can be stewed, fried and smoked.

Required Products:

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

Jam can be store-bought, as long as it does not contain preservatives. Lingonberry 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 place the beef pieces in it. They should be thoroughly cooked, but not burnt. Then add salt to taste.

Stir the meat slices lightly. 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, possibly on a paper towel.

Add 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 fry beef steak


Components:

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

How to cook:

The steak does not need to be washed. Dry it with a paper towel. Sprinkle the meat with pepper and salt, as well as spices. Rub them into the steak with your hands. Process the beef on both sides sunflower oil. On cast iron frying pan also add oil and heat it up.

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

Beef is a finicky but versatile meat that pairs well with salty, spicy, and even sweet ingredients. I hope the recipes listed 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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Good afternoon, my dear readers! I used to not really like beef. It always turned out harsh and tasteless to me. Until I tried it with my close friend: the difference in taste was felt immediately. 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 a couple of recipes with you so that everyone will be delighted.

How to cook juicy beef?

This meat can be prepared in different ways: stewed, fried, baked or simply boiled.

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 place it in a very hot frying pan. Fry briefly so that all the juices are retained 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; the meat always turns out tasty and soft.

Cooking- to do this, select large pieces and lower them into boiling water. In this case, the piece immediately “seizes”, and the juices inside it are, as it were, “sealed”. Cook for about an hour or more, depending on the size. It is better to add salt towards the end of cooking. Also, when boiled, meat on the bone usually turns out juicier.

Recipe for juicy beef baked in the oven in foil

This is one of the most simple recipes. Choose good young beef with a little “fat”, for example, the shoulder part. Next, just do everything as indicated and you will definitely get tender and very juicy meat.

What you will need:

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

Step by step recipe:

1. Set the oven to preheat at 300°C.

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

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

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

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

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

6. Prick the piece shallowly and often with a knife. Place the garlic slices and remaining carrot strips into the resulting holes.

7. Sprinkle some remaining rosemary on top and add a little thyme.

8. Carefully wrap the meat stuffed in this way in foil to form a tight package.

9. Place the beef in 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 minutes.

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

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

This is another option for baking meat, but not in foil, but in a sleeve. In addition to the already mentioned shoulder blade, such parts of the carcass as the neck, as well as the back flesh, are perfect for it. Milk is used here as a marinade: it will make the pulp even more tender.

Prepare:

  • 1 – 1.2 kg of beef in a whole piece;
  • 1.5 – 2.5 glasses of milk;
  • 2 - 3 cloves of garlic;
  • 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 around the perimeter. You can make cross-shaped cuts for beauty: they will look great on a ready-made dish.

2. Place the meat in a non-metallic bowl and cover with 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 add salt.

4. In one container, mix 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.

8. Then remove the meat from the oven and cut the sleeve. Place 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 common herbs and spices: parsley, green onions And hot peppers. Or just use store-bought meat spices.

Recipe for cooking large pieces of beef in a slow cooker

This beef will turn out very tasty and juicy, even if you didn’t buy the best piece of carcass. The recipe does not indicate any specific spices, since any that are suitable for meat can be used here: cumin, allspice, coriander, tarragon, turmeric, mustard seeds, cloves, etc.

Ingredients:

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

How to cook:

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

2. Carefully wrap the piece in foil.

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

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

5. Remove the finished meat from the multicooker and leave for another third of an hour in foil. You shouldn't cut the piece right away, because... in this case, all the juice will flow out of it.

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

How to deliciously fry a juicy beef steak in a frying pan?

A steak cooked this way will certainly come out juicy and soft. A minimum number of ingredients are used in this recipe. But all of them only emphasize the rich taste of meat. It is advisable to use a grill pan for cooking. 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;
  • a sprig of fresh rosemary;
  • a pinch of salt;
  • black pepper;
  • 1 tbsp. vegetable oil.

Step-by-step preparation:

1. Take the piece out of the refrigerator first so that it warms up to room temperature.

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

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

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

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

6. While frying, pour melted aromatic butter on top of the beef.

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

8. Remove the finished steak from the oven and let it rest for 5 minutes.

Cook these amazing steaks at least sometimes to organize a small gastronomic holiday in your family. After all, such “correctly” fried meat will appeal to almost everyone, and you will want to cook it again and again.

Soft beef stewed in pieces with prunes in a slow cooker

This beef will be especially aromatic and tender in taste. The wonderful combination of meat and prunes will be fully revealed during the process of “simmering” in a slow cooker. Thanks to this kitchen appliances, you can get excellent results without much effort.

What to prepare:

  • 0.5 kg beef;
  • ¼ kg prunes;
  • about 0.1 kg of raisins;
  • 3 – 4 large carrots;
  • 1 large onion;
  • about 70 g 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 carrots into medium cubes.

Soft and tender beef - this dish deserves admiration and praise, but not everyone can cook it successfully. There are many reasons why beef turns out tough and not juicy. In this article we will look at the most common mistakes. We will also present several ways to soften beef and prepare ideal dishes.

It is better to buy beef in butcher shops, at the market or in large supermarkets, where, as a rule, they offer proven and high-quality products. It’s good if you have the opportunity to touch the meat, smell it, and check its freshness. Unfortunately, not all stores provide this opportunity; meat is often sold in vacuum packages. The principles for choosing beef are as follows:

  • It is best to give preference to a fresh rather than a frozen piece of meat. Most often, markets sell fresh local products; frozen meat may be foreign-made.
  • When buying beef in supermarkets, don’t pay attention to discounts, they just won’t sell it that cheap. This means that this product is of low quality or is nearing the end of its shelf life.
  • Before you put the meat in the basket, you need to look at it carefully, pay attention to the color and smell.
  • To make the dish soft, you should avoid parts of the meat that are full of tendons. The most tender meat is always the tenderloin.
  • The color of the meat plays an important role; it can range from light red to burgundy. A yellowish or even brown color will mean that the meat is spoiled.
  • The younger the animal is slaughtered, the softer the meat is when cooked. Young beef will be soft and juicy, but less rich.
  • Fresh meat should smell like blood. All other odors can be considered foreign; it is possible that the piece was treated with a chemical compound.
  • Pay attention to the appearance. There should be no weathered areas on the piece; a uniform color is preferred.
  • Don't be afraid to buy meat with fat; it should be dry, but not slippery.

If you do not plan to cook the purchased piece of beef within 5 hours, it is better to freeze it. Defrost it in the refrigerator - this does not allow it to lose its nutrients.

How to make beef tender and juicy when braising

The parts of the cow that require long-term processing are best suited for stewing - neck, rump, thigh, shoulder and brisket. The extinguishing process includes the following steps:

  1. Frying meat over high heat with a small amount of fat. The main thing is not to overcook the beef, otherwise it will turn out dry; this mistake is very common. The pieces should be slightly browned, they need to be stirred constantly and fry without a lid.
  2. According to the recipe, add onions and vegetables to the meat. The onion should play the main role; it is the one that makes the meat soft. Why is it customary to put a lot of onions in kebab? The answer to this question is obvious; onions make it juicy and soft.
  3. Add broth or water to the fried meat, and then simmer under the lid over low heat. Even the toughest meat will become soft if you do not lose sight of these very important points. The cooking time for stewing depends on the meat, usually it takes no more than an hour.

Try cooking beef stew classic recipe . Once you master this technique, you will always end up with delicious meat.

Required Products:

  • beef (shoulder or thigh) - 1.3 kg;
  • onions - 400-450 g;
  • carrot;
  • 2-3 tbsp. l. tomato paste;
  • 1.5 cups broth;
  • frying oil, fat.
  • salt, spices, bay leaf, paprika, garlic.

Preparation:

  1. Heat oil in a cauldron or saucepan with a thick bottom. Lightly fry the meat cut into pieces.
  2. Add finely chopped vegetables, bring them until lightly browned.
  3. Mix the broth with tomato paste, pour the contents into the cauldron.
  4. Bring to a boil, reduce heat. Add bay leaf and simmer for 15-20 minutes.
  5. Next, remove the foam that has formed on top of the meat, add salt and spices to taste.
  6. 5-7 minutes before readiness, add a little garlic to enhance the taste.
  7. Cover with a lid and turn off the heat. Let the meat brew.

Tough beef, how to soften it when cooking

The success of cooking tender beef depends on the correct marinade. If you soak it in the marinade in advance, it will definitely be soft. Even the toughest (old beef) can be cooked to finger-licking quality. The key to a perfect dish is cooking the meat; it will soften as it cooks. The main thing is to be consistent and not to rush, this may take some time.

If chicken soup is prepared quickly, beef broth loves time and slow languor. Cooks prefer two ways to add meat to broth. Some are placed in cold water, others in boiling water. There is plenty of controversy about this; below is a recipe for putting meat in boiling water. If you choose to cook differently, it will not affect the taste of the meat.

Required Products:

  • tough beef (peritoneum, brisket, meat on the bone) - 1.5 kg;
  • large onion;
  • 1 carrot;
  • bay leaf, spices, salt, water.

Preparation:

  1. The meat can be boiled whole or sliced. Before cooking, you need to wash it and trim the veins.
  2. Boil 3-3.5 liters of water. Place the piece in a saucepan, cover and bring to a boil. Until the water boils, you need to keep an eye on the meat, otherwise the broth will not be clear.
  3. As soon as the boiling process is noticeable, reduce the heat to low, cover with a lid and cook for about an hour.
  4. Then remove the foam, wipe the side walls of the pan and continue to cook over low heat.
  5. Add salt, spices, whole onion and peeled carrots. In 25 minutes or even earlier, the meat will be ready.
  6. Using this method, the meat will smell great and melt in your mouth; you can use the broth to make soup or borscht.

We prepare a very tasty goulash

Required Products:

  • 0.5 kg - beef tenderloin;
  • 2 onions;
  • red bell pepper;
  • hot pepper, spices;
  • 1-2 tablespoons of tomato paste;
  • water - about 0.5 liters;
  • spoon of flour;
  • oil for frying.

Preparation:


How to make meat soft and juicy when frying

A reliable way to tenderize beef when frying is vinegar, it weakens muscle tissue. It is better to choose white or vinegar, they will not affect the color of the meat. Balsamic vinegar works well too. When marinating beef, it is better to avoid salt, then the meat does not release valuable juice. After two hours of marinating, the beef is ready to fry. Salt it directly in a frying pan or grill.

Required Products:

  • beef - 900 g;
  • onion - 900 g;
  • olive oil;
  • vinegar 2-2.5 tablespoons;
  • 2 tablespoons flour;
  • spices with salt.

Preparation:

  1. Beef preparation for frying begins the day before. It’s good if it sits in the marinade for several hours. The beef is cut into cubes or strips.
  2. Then place the shredded beef in a bowl, add chopped onion, add pepper, add olive oil, vinegar. Place in the refrigerator to brew.
  3. After that, throw the beef into flour and quickly fry in a cauldron with oil.
  4. When the liquid has evaporated, reduce the heat slightly and cover the cauldron with a lid. The meat should be fried and simmered at the same time. Check readiness with a knife and fork.
  5. If for some reason the meat turns out tough, don't despair. Place it on a sheet of foil, wrap and bake in the oven for 15 minutes.

Soft beef kebab

Required Products:

  • beef tenderloin (loin, neck) - 2.6 kg;
  • onions - at least 2 kg;
  • a bunch of parsley;
  • barbecue spices with salt;
  • coriander, Provençal herbs;
  • vegetable oil;
  • 0.5 lemon;
  • 1 kiwi.

Preparation:

  1. Clean the beef from the chaff, wash, dry with napkins and cut into pieces.
  2. Cut the onion into half rings, mix it with the meat, pressing it sparingly with your hands.
  3. Add chopped parsley, spices, oil to the meat, squeeze out lemon juice, mix well.
  4. Salt the kebab 15 minutes before frying. Regarding kiwi, there is also an important point: it is added 1.5 hours before frying the kebab, otherwise the meat will not be tasty. The kiwi is peeled and finely chopped, ground with meat and the meat is sent to a cool place.
  5. To make it work delicious kebab in a short time, put it under pressure, then it will marinate faster.

Tender beef stroganoff

Required Products:

  • 500 g fillet, beef tenderloin;
  • 2 large onions;
  • 1 pepper;
  • 250 ml (or more) broth;
  • 2 tablespoons of tomato paste;
  • 2 tablespoons flour;
  • 2 teaspoons each of paprika and hot pepper;
  • salt, pepper, oil, seasoning for meat;
  • 1 carrot.

Preparation:

  1. The meat is cut into strips, breaded in flour, pepper and paprika.
  2. Fry in oil, brown well. Add onion rings, slices of carrots and sweet peppers.
  3. Fry everything together, add broth with tomato paste. Mix everything well, season with seasoning, cover with a lid and let the meat simmer for half an hour.

How to Make Beef Tender and Juicy When Roasting

Required Products:

  • beef steak - 1.5 kg;
  • seasoning for meat - 1 packet;
  • dry wine - 40 ml;
  • French mustard - 45 g;
  • 3 cloves of garlic;
  • sprigs of rosemary;
  • olive oil - 15 ml.

Preparation:

  1. Prepare the marinade. Mix French mustard, grated garlic, wine, spices and olive oil. Rub the meat well with this sauce.
  2. Wrap a piece of meat in foil with rosemary sprigs; the remaining sauce will come in handy.
  3. Bake for about half an hour at medium oven power. Then you should remove the foil, pour the sauce on top and bring the meat in the oven until golden brown.
  4. Before serving, cut the meat into slices. The priority is chilled meat, suitable for slicing and snacks.

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

How to cook beef steak at home in a frying pan?

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

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

When you get home, don’t rush to immediately throw the meat into the pan. Rub the steak thoroughly on all sides with a mixture of salt, pepper, and garlic, and let it sit on a plate for 20–30 minutes. The meat should be at room temperature, otherwise it will be raw and cold inside.

Pour olive oil into the pan until it completely covers the bottom and turn the heat under the pan to high. The oil must be well heated before you start frying the meat, this is an important point.

Tongs are used to cook steaks. This makes sense and is what explains the juiciness of the steaks. When turning 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 heated pan and turn on the timer. The meat should be fried for exactly 1 minute, after which it should be turned over with tongs and fried, on the other side, for 1 minute as well. Tilt the pan so that the oil flows to one side, take the steak with tongs and fry the edges of the steak in a circle until it is browned on all sides.

To make a beef steak juicy, you need a final chord. This main secret steak that transforms the taste. Make the heat under the pan as low as possible. Cut 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 the steak with dry garlic and wait until the butter has completely melted and the meat has absorbed it.

That's it, we can assume that the steak is ready. Transfer it to a plate and wait a little. Beef steak should not be cut immediately as soon as it is fried. The meat needs to be given time to absorb the juices into its fibers, and this will take about five minutes. The wait is worth it, take my word for it. When slicing, the juice will not pour out onto the plate and splash in all directions, but will remain in the meat, making it incredibly tender and juicy.

Beef stewed in a frying pan

Traditional Russian dish- This is beef stewed in a frying pan with onions. If you have beef from the shin, the one called “for jellied meat” is what you need. Such meat contains gelling components that will prevent the meat from becoming tough when fried.

To prepare you need:

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

    • Wash the meat and remove 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 and pepper it and place it in a deep frying pan with heated vegetable oil. First, you need to fry the meat over high heat for 10 minutes. Stir to prevent the meat from burning. The meat already looks appetizing on top, but inside it is still completely raw.

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

    Beef goulash in a frying pan

    Goulash came to us from Hungarian cuisine and was loved by many housewives. The dish is easy to prepare, and there are many options for how to cook beef goulash in a frying pan.

    In the classic version, for beef goulash you need:

  • - 1 kg of beef;
  • - 100 grams of lard;
  • - 50 grams 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, trim the veins and films. Cut the beef into small pieces. Ideally, the pieces should be approximately 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 further.

    Chop the lard, the smaller the better. Place the lard in a frying pan and fry until the fat is rendered. Pour vegetable oil into the frying pan and place 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 fried, not steamed. Add finely chopped onion to the meat and fry for another 5 minutes.

    When the onion is fried until golden brown, sprinkle the meat with flour and stir. Immediately after this, add the tomato, turn the heat down and, stirring, fry the meat for another 3 minutes. Place the contents of the pan in a saucepan and pour in the broth. The broth should almost completely cover the meat.

    How long to cook beef goulash depends on the quality of the meat and the size of the pieces. On average, this takes about 30–40 minutes. If your beef is old and very tough, 30 minutes after the start of stewing, 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 add bay leaf, herbs or other spices to your taste. Beef goulash goes well with any side dish and doesn't take much time to prepare. Properly cooked meat will never get boring, and you can cook it every day, and never repeat it.

     

     
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