Beef, indisputable meat is tasty, healthy, lean, but somewhat capricious. Often it turns out harsh, monotonous uninteresting in taste or requires lengthy preparation and numerous operations, additional ingredients to soften or piquancy. Many people ask themselves, choosing between fatty pork, simple, but boring chicken or beef - how to cook beef tasty, easy, fast? Goulash, chopped beef steak, beef in a wine marinade are considered quite simple and traditionally tasty. But I want a change.
For example, you can tasty and just cook beef in Hungarian. The nice features of this dish are that there are no strict requirements for meat (any part is suitable), the meat is soft, there is tenderness, and a pinworm, and piquancy. Half a kilo of beef cut into portions (slices slightly larger than goulash). Be sure to dry, season with traditional salt - pepper, a little breaded in flour and fry. You need to fry correctly, this is one of the secret subtleties of how to cook beef deliciously. Firstly, not for long - a couple of minutes, and secondly, certainly in portions, otherwise the meat will be stewed, and here the crust is important, which will keep the juiciness of the pieces. Thirdly, the pan should be well heated. Next, transfer all the fried beef to dishes with a thick heavy bottom. In a frying pan where the meat was fried, sauté the onion (one head is enough), add 3 teaspoons of paprika, a couple of tablespoons of tomato ordinary pasta, and a glass of wine (preferably white, but red is acceptable). Pour the beef with the resulting sauce and simmer until soft over low heat. You can add here chopped champignons still fried in butter. By season, or if possible, tomato paste can be replaced with fresh, sliced tomatoes and bell peppers, then you still need to season with garlic and caraway seeds. This is really the answer to the eternal question - how to cook beef tasty, stew quickly, cut a bunch of components is not required, the taste is irresistible, juiciness, softness and slices are tangible, and not a banal cutlet. Garnish and buckwheat will do, and potatoes, vegetables.
As another option, you can cook beef tasty and fast, also stewed without broths, wine, roasting and tomato paste. So to speak, the option is universal, for children. All components are laid immediately in the dishes: medium-sliced meat, onions in half rings, grated sweet carrots, preferred spices and traditional ones - salt, bay leaf, pepper. The whole amount is arbitrary, to taste. And the secret touch is butter. There is also a proportion - 200 grams per kilogram of meat laid. And put, and simmer on a slow, delicate fire, this dish is not worth it. Elementary and amazing, deliciously delicious and delicate. Garnish - without limits, and more greens.
Sometimes you want beef chops, not fat pork, but strong, but still tender. But how to cook beef tasty and soft, beaten, juicy, but without stewing? There is a recipe. At first everything is traditional - the prepared pieces are beaten off, not fanatically, quite lightly. Like pork, it won’t break into a thin cobweb anyway, there’s no fat, and it won’t add any juiciness. Now the pieces must be marinated for 15-25 minutes. To do this, mix mustard (a couple of spoons), mayonnaise / sour cream (the same amount), soy sauce (2 can be a little more, tablespoon). Doser, dope at will. You can also add walnuts (chopped) to the marinade - half a cup. As marinated, proceed to frying, over medium heat, the total time of cooking minutes on the stove is about 10 -15 minutes. Sour cream sauces or sauces with wine or other alcohol are well suited to beef, not just chop.