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Simple and tasty beef dishes. Step-by-step recipes for delicious main courses with beef. Spaghetti lasagna with beef

Beef - hearty and delicious product, from which you can prepare various dishes for the second. This article explains how to cook it in a slow cooker, in the oven, or, if you don’t have enough time, quickly but tasty. So, what beef dishes for the main course will we consider first? Read soon!

Recipes for “quick” dishes for the main course

Fast and tasty means simple and affordable. These recipes will most likely interest those who love beef dishes, but who do not have time to cook them.

Beef stewed in tomato sauce

This recipe will suit any tomato sauce- you can use one that you prepare yourself (according to any recipe), store-bought, or even slightly diluted ketchup. You need to use the fastest or most delicious option.

This is a “quick” dish because preparing the ingredients will take very little time. But the cooking process itself takes a lot of time - up to an hour and a half, but you don’t need to take part in it. By placing the pan on the stove, you can do completely different things.

The time spent on preparing a portion of this dish is 15 minutes + 90 minutes stewing.

100 g of this dish has a calorie content of 135 units.

How to cook:

This is how you can cook beef if you don't have time to fuss with cooking it, but have time to wait for it to cook.

Natural beef steak

The most “classic” way to cook beef is to simply fry portions. But how to make it tasty?

How long will it take to prepare this dish - 20 minutes.

100 g of this dish has a calorie content of 216 units.

How to cook:

Cut the prepared beef into thin slices. Thickness - about 1 cm;
Rub each piece with salt and pepper. Just grate it - if you just sprinkle it, but the spices will remain in the pan;
Place pieces of beef in hot oil and fry on each side until crust forms. You can only turn the meat in the pan once, otherwise it will lose its juice and become dry and tough when cooked;

You can serve natural steaks with fresh vegetables or ketchup.

Beef chop in egg

There are a lot of recipes for chops, they differ only slightly, but the taste is different every time. This chop has a special flavor due to the addition of allspice.

The time required to prepare a portion of this dish is 20 minutes.

A 100 g serving contains 384 calories.

How to cook:

Cut the meat into 2 cm thick slices;
Using a kitchen hammer, beat the meat to a thickness of no more than 7 mm, or even better, 3-4 mm;
Rub each piece with salt and allspice;
Break the egg into a bowl and crack it with a fork;
Dip each chop in the egg and place in a frying pan with hot fat;
Fry for one minute on each side, no longer.

This chop is served with anything - side dishes of potatoes or cereals, or just vegetable salads.

Recipes for beef main courses in the oven

Almost every housewife has an oven. Those who have tried cooking meat in the oven subsequently prefer oven dishes over those cooked in a frying pan.

Plus, the aroma of food coming out of the oven is truly magnificent. Let's look at the most interesting, very tasty beef main courses that can be cooked in the oven.

Beef tenderloin in marinade

Tenderloin is the most tender meat, since these muscles, during the life of the animal, practically did not tense. This meat is lighter in color and can only be used in whole pieces.

The time allocated for preparing a portion is 15 minutes + 80 minutes baking.

237 units - this is the calorie content of a serving of food weighing 100 g.

How to cook:

Mix and grind all the ingredients needed to prepare the marinade in a deep bowl or plate;
Rinse the meat under running water, blot off excess water with a paper towel or napkins;
Distribute the marinade evenly over the surface of the piece of meat, rub with your hands;
Place the meat in a bowl or pan, wrap with cling film (or cover tightly) and place in the refrigerator to marinate overnight. If it is not possible to marinate the beef for that long, you can reduce the time to 4 hours, but no less;
Upon completion of marinating, remove the meat from the refrigerator, wrap it in foil 2 times (a denser layer);
180°C is the temperature to which the stove oven must be heated before placing meat in it;
Place the tenderloin wrapped in foil in the oven. The time the beef spends in the oven is 80 minutes;
Remove the finished tenderloin from the foil, cut into pieces and serve with fresh vegetables, e.g. bell pepper and tomatoes.

Boiled beef baked in cheese sauce

Before baking in the oven, the beef is first boiled. This ensures extra tenderness of the meat and reduces oven cooking time.

The time spent on preparing a portion of this dish is 15 minutes + 80 minutes baking.

100 g of this dish has a calorie content of 221 units.

How to cook:

First the beef is boiled. It is not cut into pieces. Having placed the meat in a saucepan, pour it with water until it covers all the meat;
No salt is added to the water, only allspice is added;
Cook the meat for 90 minutes. It must be completely ready;
Place the hard cheese in the refrigerator; cold it will be easier to grate;
Meanwhile, chop the onion and fry. It should not become golden brown - as soon as the onion fragments become transparent, add flour, stir, and fry, stirring, for about 1 minute;
Then take a little broth (200 ml) in which the meat is cooked, pour it over the onion and simmer it for 15 minutes;
Remove cheese from refrigerator and grate;
Add cheese and sour cream to the onion. Simmer for another 5 minutes, then add pepper and salt (but not much);
Remove the finished sauce from the stove;
When the beef is boiled, cool it, cut into slices 1 cm thick;
Take a fireproof baking dish, put the chopped meat in it and pour in the prepared cheese and sour cream sauce;
180°C - oven heating temperature. At this temperature, bake the meat for half an hour. During this time, the top crust should form.

Serve this beef (it is very tender) with a light side dish or even without it.

How to cook beef for main course in a slow cooker

A multicooker makes life much easier if you know how to use it correctly. You can cook in it not only what the programs are programmed for - you can cook absolutely everything in the same mode different dishes. Here are the main courses we have prepared for you with beef in a slow cooker.

Beef stewed in cream

Cream will add special tenderness to the beef. In addition, the sauce can be used as a gravy for a side dish, for example, boiled potatoes.

The time spent on preparing a portion of this dish is 90 minutes.

100 g of this dish has a calorie content of 169 units.

How to cook:

Set the multicooker to “Baking” mode, set the time for 20 minutes, pour oil;
Chop the onion and carrots with a knife and add them to the slow cooker. Let it roast;
Cut the meat into medium pieces and place in a slow cooker. Fry until the end of the program;
Then add seasonings, pour cream and set the “Milk porridge” mode;
Cook until the end of the program (you can set a delay start timer).

Beef marinated and stewed in wine

This recipe is suitable only for lovers of dishes with wine, as they have a specific taste. You can enhance it with a mixture of spices.

How much time do you need to allocate for preparing this dish - 90 minutes + 60 minutes for marinating.

How many calories does 100 g of this dish have - 194 units.

How to cook:

Cut the beef into medium pieces, sprinkle with spices;
Place the beef in a deep bowl, pour in the wine and leave to marinate for 1 hour;
Pour oil into the multicooker, fry the meat in the “Frying” mode for 15 minutes;
Then turn on the “Stew” mode, pour in the marinade, and simmer for 50 minutes.

Can be served with vegetable salad and mayonnaise.

As you can see, preparing beef for the second course is not difficult. You can cook meat in simple and quick ways, or maybe longer, but with an unsurpassed taste.

You can always create a recipe from available ingredients - your own own recipe It might even taste better! This is especially true for dishes that are baked in the oven. It should be remembered that if the composition of a dish changes, its calorie content will also change.

The recipe for another delicious beef dish is in the next video.

Despite the great popularity of beef dishes, not every housewife is happy to cook with it, because beef is a capricious meat. And it doesn’t always turn out soft and juicy as we would like. And you just need to competently approach the choice of meat intended for this or that dish.

How to choose beef

All parts of beef carcass differ significantly not only in nutritional quality, but also in taste. Some are only suitable for cooking them in boiled form, others are used for cutlet mass, and still others can be fried, baked either as slices or as a whole piece.

It's all about the amount of connective tissue that is present in the meat. For example, the neck, flank, and hem contain up to 80% of connective tissue, which consists of films and rough tendons. This meat is suitable for preparing chopped steaks and cutlets. It is cooked for soups and stewed for a long time. For frying in in kind it doesn't fit.

To cook beef in the form of roast beef, natural beefsteak, splints, and also to fry whole or in portioned pieces, the tenderloin, thick and thin edges, the inner and upper part of the hind leg are suitable. This meat cooks very quickly.

But there are still some nuances that every housewife should know about.

Subtleties of cooking soft beef

Young beef (veal) is very soft. It is easy to distinguish from meat taken from an adult carcass. The meat of a young animal is much lighter. It has fine fibers and light fat.
Old beef is dark red in color and its fat is yellow. This meat cannot be fried because it will be tough. But the broth made from coarse-fiber meat and old beef bones will be very tasty and aromatic. But you need to be patient, as it will take a long time to cook.
For roasts, it is best to use meat from the spine or hind leg.
Small or portioned pieces are cut only across the grain. Such meat is less deformed during heat treatment, becomes softer faster and is easier to chew.
Before frying in a frying pan, the washed meat must be wiped dry with a paper towel. Then the fat will not splatter, and the meat will be well cooked.
Meat that is salted at the wrong time can also turn out tough. It cannot be salted long before heat treatment, because it loses its juices. When frying, the beef is salted half an hour before cooking. Then it will retain its color and turn out juicy.
To make the pieces of meat softer, they are first beaten with a special hammer or hoe. They become thinner and fry faster.
Tough meat is marinated before frying or stewing. Vinegar is used for this. lemon juice, citric acid, dry wine, kefir, sour cream, as acid softens hard fibers. For the marinade, add salt, pepper, bay leaf, sugar, chopped onions and carrots to the vinegar. Everything is boiled, then cooled. Tough meat is kept in the marinade for at least 4 hours.
Mustard softens stringy meat well. They rub it raw beef, stand for several hours and then fry or bake. Instead of mustard, meat can be marinated in chopped kiwi or pineapple juice.
During frying, you need to make sure that the meat juice remains inside the meat. If it leaks out, the meat will turn out dry and tough. Therefore, they begin to fry the meat over high heat, ensuring that it quickly becomes golden brown on all sides. If by that time it is still a bit harsh, then pour a little liquid into the frying pan, cover with a lid, reduce the heat and bring the dish to readiness.
Sometimes baked beef turns out dry. To fix this, after the oven you need to hold it over a pan of boiling water.
Baking in foil gives good results. To do this, the meat is poured with sauce or marinade, sealed well in foil so that steam does not escape, and baked until cooked.
Tough meat can be pre-boiled and then stewed by adding spices, herbs and various vegetables.

Tender beef in sour cream sauce in a cauldron

Ingredients:

beef pulp – 1 kg;
vegetable oil – 2 tbsp. l.;
onions – 4 pcs.;
salt – 0.5 tsp;
flour – 1 tsp;
mustard – 1 tsp;
sour cream – 1 tbsp.

Cooking method

Wash the beef. Cut into strips and then cut across the grain into medium-sized cubes (approximately 3 x 3 cm).
Cut the onion into half rings. Mix with meat.
Pour oil into a 1.5-2 liter cast iron pot. Add meat and onions. Close the lid.
Place in the oven preheated to 180° and bake for 2 hours.
In a bowl, grind the flour with salt and mustard. Stir in sour cream.
Remove the cast iron from the oven. You will see that the meat is almost cooked in own juice, and the onion became transparent. Pour sour cream sauce over the beef, close the lid and place in the oven for another half hour.
The most tender beef in sour cream sauce ready.

Beef stuffed with carrots in foil

Ingredients:

beef pulp – 1 kg;
carrots – 1 pc.;
soy sauce– 2 tbsp. l.;
garlic – 5-6 cloves;
pepper and salt - to taste.

Cooking method

Wash the beef. Dry with a paper towel.
Rub with salt and pepper.
Cut the carrots into short thick strips, cut three cloves of garlic into slices.
Make deep punctures in the meat and insert carrots and garlic into them.
Mix soy sauce with the remaining chopped garlic. Marinate the meat in this sauce for two hours.
Wrap it in two layers of foil to prevent steam from escaping. Place on a baking sheet and place in the oven preheated to 200°. Bake for about 2 hours.
10-15 minutes before cooking, open the foil so that the meat is covered with a golden brown crust.

Shtufat with pasta

Ingredients:

beef (trim) – 1 kg;
onion – 1 pc.;
fat – 30 g;
carrots – 1 pc.;
tomato paste – 60 g;
parsley and dill - a bunch;
black pepper - a pinch;
salt – 25 g;
broth or water – 500-700 ml;
bay leaf – 2 pcs.;
boiled pasta, seasoned butter, – 800 g.

Cooking method

Wash the meat. Dry with a paper towel. Sprinkle with salt and pepper. Roll into a tight roll. Tie with twine.
Heat the fat in a frying pan and fry the roll on all sides until golden brown.
Cut the onion into half rings and chop the carrots into strips.
Transfer the shtufat to a saucepan. Cover it with carrots and onions. Add tomato paste, salt, pepper, bay leaf. Add a bunch of greenery. Pour in hot broth or water. Close the lid.
Simmer at low simmer for 2 hours.
Remove the finished shtufat from the pan and remove the twine. Cut the roll into circles. Pour in the strained broth in which it was stewed.
Serve hot boiled pasta seasoned with butter.

Boiled beef with cheese

Ingredients:

beef – 1 kg;
onion – 1 pc.;
butter – 100 g;
flour – 50 g;
egg yolks- 2 pcs.;
sour cream – 500 g;
salt, pepper - to taste;
cheese – 100 g.

Cooking method

Wash the beef. Place in boiling water. Skim off the foam and bring to a boil again. Reduce heat to low. Cook for 2-2.5 hours.
Prepare the sauce. Finely chop onion. Sauté it in oil. Sprinkle with flour and stir. Dilute with a small amount of broth. When the sauce boils, add sour cream, salt and pepper. Add beaten raw egg yolks. Stir well.
Remove the finished meat from the broth and cool slightly. Cut into slices across the grain. Place in a greased frying pan and pour over the prepared sauce.
Sprinkle grated cheese on top.
Place in the oven, heated to 220°, and bake for about 40-50 minutes until golden brown.

Note to the hostess

The meat will be tastier if you add a little dry grape wine during stewing.
Frying meat always begins in a hot frying pan and is dipped only in hot fat. If you need to add broth to the meat during cooking, it must be hot. Otherwise, the meat will remain tough for a long time.
The boiled meat is cooled in the broth. If you leave it on a plate while hot, it will become covered with an unappetizing dark crust and become dry.

On this page you will find the most delicious, most popular and most beloved beef dishes. Beef is unfairly considered tough and therefore other types of meat are preferred. But I dare to assure you that beef can be no less tender and tasty than pork. There is no mystery in this, you just need to be able to choose the right meat and cook it correctly. Don’t be afraid that beef is capricious; in fact, preparing beef dishes is quick and easy. The presented recipes describe in detail all the stages of cooking beef, and also provide useful tips.

Beshbarmak from beef

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It's rare that a meat dish can boast not only delicate taste, but also practicality, and quick cooking, but beef stroganoff maybe. The classic recipe contains: beef, onion, sour cream or tomato...

A very tasty and simple beef chops recipe. The meat turns out tender and juicy, literally melts in your mouth. Ingredients: beef tenderloin, egg, flour, salt, pepper, sugar, vegetable oil...

This is perhaps one of the most popular beef dishes. It's easy to prepare and turns out delicious. Ingredients: beef, tomato sauce, spoon of flour, spices, herbs, water or broth...

Variation classic recipe goulash to which champignons are added. The dish acquires an exquisite taste. Ingredients: beef, champignons, onions, tomato sauce, spices...

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To make the jellied meat tasty and rich, and also to freeze well, you cannot do without beef. Reading the recipe delicious jellied meat. Ingredients: beef shank, beef knee, carrots, onions, spices...

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Beef is a universal type of meat that contains all the vitamins and amino acids our body needs. It is the best source of substances such as phosphorus, zinc, magnesium, sodium and potassium. According to scientists, 200 gr. Beef provides a person with the same amount of nutrients as a liter of milk.

The methods for preparing this meat are varied. It can be steamed, stewed, fried, boiled and even eaten raw. Each of these options opens up a whole new range of flavors for beef lovers. A juicy steak, aromatic kebab, multi-layered roll, dried basturma or rich broth are all wonderful in their own way.

To make your beef dish tasty and tender, when choosing meat you need to know and take into account the culinary characteristics of a particular part of the carcass:

The neck is ideal for stewing, boiling, and baking well in the oven. Thin layers of fat retain the meat juice inside the piece, making the meat especially tender and soft. However, be sure to remove the tendons before cooking. The neck makes an excellent goulash or broth for soup. It can also be one of the ingredients of minced meat.
The notch is the part of the neck located closer to the head. It can be boiled to form a broth, or stewed.
Brisket. This part of the carcass contains bones, fat and meat, which is why brisket is usually used for preparing first courses.
Flank is the soft part of the brisket, which consists of layers of connective tissue and layers of fat. Therefore, when compared with other parts of the carcass, it is tougher. First courses - soups and borscht - are usually prepared from flank meat. This part of the mascara can also be used for meat filling in pies and pies, but before cooking, do not forget to remove the film.
Fillet is the most best part carcasses, very tender, with low fat content. Located under the ribs. The delicate and loose structure of the fibers allows cutting classic dish English cuisine - roast beef, and also make goulash, chops, rolls.
Tenderloin is a part of the fillet that is especially valued by chefs and fans of delicious meat dishes, for example, such as roast beef, steak or roast.
The drumstick is the lower part of the animal's limb. Beef shank, boiled with or without the bone, can make an excellent aspic or jellied meat. In addition, the flesh of the shank can be stewed with vegetables, first cut into small pieces.
Thigh, rump or sirloin. Lean meat that makes excellent rolls. You can also cook raw tartare steak, fondue, rump steak or roast.

When there is an urgent need to cook something a quick fix, you can use this recipe. In this step-by-step recipe with photos, we will tell you in detail how to quickly and deliciously cook pasta with sausages and eggs in a frying pan. This versatile and easy-to-prepare dish can be quickly made for breakfast, or can be prepared for dinner.

Chops from beef liver- This is a very healthy and tasty dish, and it’s also easy to prepare. Everyone knows how many vitamins are contained in the liver, but how many dishes do you cook from it? Of course, eating liver is very healthy, but the same dishes quickly get boring, so we present a simple recipe that will help diversify your menu.

Azu in Tatar is a delicious dish of Tatar cuisine. It’s not very difficult to prepare it, but you should immediately warn that it takes more time to prepare than for any other regular dish. If we explain in a nutshell what azu is in Tatar, we can say that it is a stew of meat (usually beef or lamb) with potatoes and the addition of pickles. It is impossible to convey the taste of this dish; it is so expressive and incomparable that the Tatar basics can easily become your favorite dish and a calling card when meeting guests.

Oven accordion potatoes are a very simple and tasty dish that does not require any culinary skill from you. All you need to do is read our recipe and follow the steps shown in the photo for preparing this wonderful dish. Accordion potatoes in the oven can surprise any gourmet with just their appearance; you must agree that this dish looks very appetizing.

No matter how menacing this dish may sound, don’t be afraid to cook it. In fact, preparing veal is not at all difficult, all you need to do is carefully read our recipe and cook with us! Believe me, you will get the most delicious veal with spicy prunes. This dish is so aromatic that your guests will not have a chance to resist it.

Stewed beef with potatoes in a pan is excellent and hearty dish, which you can eat in the evening for dinner, and during the day for lunch. Since beef meat is a bit tough, stewing is perfect for it. After preparing this dish, you will understand that the beef can be very tender and juicy. Thanks to stewing - prolonged exposure to heat, the protein begins to break down and therefore the meat becomes tender. If you fry beef, you are unlikely to achieve such an effect.

Meat with prunes, or rather meat stewed with prunes, the dish is quite exquisite and unusual for us, but it is a pleasure to cook. If it’s delicious, it doesn’t mean it’s difficult to prepare; you just need to have the necessary ingredients and our recipe on hand, which will help you prepare the most delicious stew.

Prune is a dried plum with many useful properties, which can be difficult to list, there are a lot of them. In addition to its benefits, this product has a very interesting and pleasant taste, which goes well with meat.

Pasta with tomatoes and spicy smoked sausages is perfect for an evening dinner. The dish prepared according to our recipe turns out to be exquisite and very tasty, so it can be served not only for an ordinary, but also for a romantic dinner!

The speed and ease of preparation make this dish even more valuable, just 35 minutes of time spent and a wonderful pasta with tomatoes will delight you, and the addition of spicy smoked sausages will add brightness and piquancy to the taste. Read our recipe, cook with us and try new bright and rich flavors. Pasta with tomatoes prepared according to our recipe will become one of your favorite dishes!

Pasta with meat is another simple and tasty dish that can be prepared quite quickly, but cooking is not complete without its little secrets, which we will reveal to you in this recipe. All the ingredients used to prepare pasta with meat can be found in any store and you don’t have to spend a lot of time looking for products. Pasta with meat is a simple, practical and very tasty dish for every day.

Meat Milanese is a simple but very tasty dish. This recipe will help you cook incredibly tender and flavorful meat, everyone will be very happy, and you will get well-deserved praise. Milanese meat cooks very quickly and you don’t need any special cooking skills to cook it. The dish has many cooking options, but today we will tell you how to cook Milanese meat using breadcrumbs and Parmesan cheese.

- This is a very tasty, versatile and simple recipe! Beef is a dietary, lean meat. If you cook beef correctly, the meat will turn out very tender and juicy, our step-by-step photo recipe will tell you how to deliciously cook beef. Meat baked in foil is actually cooked in its own juice, which is why it turns out so tender and juicy.

If you need to quickly prepare food, but you don’t know what dish, then stewed potatoes with stew will suit you just right! Previously, when getting stewed meat was quite problematic, stewed potatoes with stewed meat were considered a signature dish. This miracle dish is very simple to prepare, but it also has its secrets, which we will tell you about in our recipe!

Stewed potatoes with stewed meat is a dish that sometimes you really want to cook and again feel everyone’s favorite and almost forgotten taste.

Beef stew with vegetables is a very tasty and nutritious dish. Beef is high in protein and healthy vitamins, making this dish very healthy! One of the most common ways to cook beef is braising. The process takes from 40 minutes to 2.5 hours, it all depends on what kind of meat. Beef stew with vegetables can be cooked different ways, but today we will take the shortest and easiest way to prepare this wonderful dish!

Fried beef with onions is a great quick dish. Prepare dinner quickly and very tasty, using products that are almost always available in any home and are generally available to consumers. It will take little time to prepare, but the cooking process itself will seem very easy to you. Fried beef with onions goes well with mashed potatoes, rice, pasta and buckwheat! This is the simplest and at the same time complex dish, because fried meat is very important to be able to cook and then

Meat stew. How to cook stew

Beef entrecote - this dish came to us from France. How much aristocracy is hidden in the word “entrecote” alone, not to mention the sophistication of taste. Beef itself is quite a dietary meat, but to prepare this dish, we need to fry it, which means people who are especially concerned about their health should use beef entrecote with caution.

Beef dishes are incredibly varied. In this section, we tried to collect the most proven recipes for preparing beef dishes, many of which are familiar to us from childhood. Beef main courses are especially popular, because they are prepared from veal or young bulls. As for practical issues, cooking dishes from beef takes a little longer than from the same pork. All this depends solely on the quality of the meat and its properties.

We all know simple and tasty beef dishes such as goulash or stew; many have tried them, but are afraid to cook them themselves. Step-by-step recipes preparing complex or easy beef dishes will tell you in detail how to prepare delicious beef dishes, how long to fry or stew it and what is the best way to serve beef.

Beef main courses go well with vegetables; you can prepare a side dish mashed potatoes or rice and serve it all with a glass of red wine. We hope that our recipes with photos will help you prepare your favorite beef dish quickly and tasty. Follow our recommendations carefully and you will definitely succeed.

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