How to soften beef when stewing. How to make beef soft, juicy and tender
It is still unclear why the world-famous traditional dish of Russian cuisine bears the English name "beef stroganoff".
“Stroganov-style meat” is considered a symbol of Russian cuisine all over the world, so we must be able to cook it, but first we will find out how much and how to stew beef in a pan.
Cow meat is not as simple a product as it might seem, but we will reveal all its secrets and tell you step by step how to cook a delicious Stroganoff treat.
- The age of the cattle directly affects the cooking time. Naturally, no one will ask the seller for the date of birth of Burenka, and this is useless, because the color of the fillet will “tell” everything about the age of the meat.
- Meat of adults(from 3 years and older) has a bright red color with fatty layers that create a marbling effect. Such meat is cooked for the longest time - from 1.5 to 3 hours.
- Young meat(age from 3 months to 3 years) should be stewed from 60 minutes to 1.5 hours. The fillet in this case has a reddish-pink hue with fine muscle grain and mild marbling.
- Pinkish milky veal(2 weeks - 3 months) will be ready in 30-50 minutes. Veal meat is more like pork in appearance, but fat on such a fillet is almost completely absent.
- The part of the carcass chosen for cooking will help you navigate the time of stewing beef.
- Shoulder, brisket and shoulder more suitable for stewing in small pieces, for example, with gravy. Cooking time is 45-60 minutes.
- Rump and Rump (upper section back thigh) is a chic meat for cooking beef stroganoff (meat sticks in sour cream sauce). The stewing time of such meat is 1.5 hours.
- But the best parts of meat for stewing, both large portioned pieces and small slices, are the most tender - cervical and lumbar region(clipping). It takes only 20-40 minutes to cook them.
- beef liver simmer for 30-40 minutes.
- Stew dishes also play an important role in the speed of cooking beef. The frying pan in this case must necessarily be thick-walled, preferably cast iron, in which heat is distributed evenly over the entire surface and is retained for a long time. This will reduce the stewing time and achieve a gorgeous cooking result.
How to stew beef slices
To make beef stew in a pan a success and turn out tender, melting in your mouth, you should follow some rules for its preparation:
Most the best option cooking beef is the stewing of small slices in sauce, gravy or with vegetables in their own juice. So the meat is really very soft, fragrant and tender.
Braised beef with aromatic spices
- The easiest way to stew beef is in water with the addition of spices. If we decide to stew beef with classic onion-carrot sauteing and water, then in this case it would not be superfluous to add a standard set of herbs to the marinade: dill, parsley, onion feathers, basil and thyme.
- A little cloves (1-2 inflorescences) can also enrich the taste of beef. Laurel and black pepper are almost essential ingredients for cooking any type of meat, including beef.
- For stewing beef in tomato sauce (3 tablespoons of tomato paste + 1-2 tablespoons of flour + 1-2 tablespoons of water), oregano, marjoram and rosemary are the most suitable spices. Sometimes, a pinch of sage and paprika (1 tsp) is also added to such a dish.
The classic way to stew beef meat with onions
One of the most popular ways of stewing beef - in onions, is also the simplest, not only in terms of cooking technology, but also in terms of the amount of spices.
For 1 kg of meat, in this case, you should take 1 tsp. salt, 3 large heads of juicy onions and 10 pieces of black peppercorns.
- After frying the meat, put the onion chopped in half rings into the pan, which should first be mashed a little with salt until the juice appears.
- Next, add pepper, salt and simmer the meat over low heat under a lid until tender. In this case, you can do without even adding water.
- The onion releases enough juice to nourish the meat. This beef is very tasty, juicy and fragrant.
Stewing beef with potatoes
A great option to stew beef with potatoes. This dish is very easy to prepare and has a mesmerizing effect on men. And how to cook a traditional dish of Russian cuisine is described step by step in our previous article.
Beef Stroganoff
Ingredients
- - 300 g + -
- - 1 PC. + -
- — 30-40 g + -
- — 50-80 g + -
- - 2 pcs. + -
- - 3 g + -
- — 8 pcs. + -
-
- Pepper the meat slices with powdered pepper, add a little salt and fry them over high heat in oil until red, then remove from the pan.
- In the same oil, in the empty container, fry the onion half rings until a light brown blush and also take them out on a dish.
- To prepare sour cream sauce, dilute in 1 tbsp. water flour, add sour cream and salt to taste. The resulting homogeneous mass is mixed.
- Put the fried meat on the bottom of the stewpan, spread the fried onion on top and pour everything sour cream sauce. Then add laurel, peppercorns, ground basil. If the meat is not completely covered with filling, then you can also add water so that its level is 1-1.5 cm higher than the meat.
- Bring the dish to a boil over medium heat and reduce the flame to a minimum. Close the pan with a lid. Stew beef in sour cream in a pan for 1 hour.
The readiness of meat is determined by its softness. Ideally, the fillet should be easy to separate into fibers.
You can serve a treat prepared by your own hands to the table with any side dish: boiled rice, pasta, mashed potatoes, as well as stewed, steamed, fresh or boiled vegetables.
Enjoy your meal!
Stewed beef will turn out tasty, satisfying and healthy if you follow a few rules. Choose quality meat, prepare it, choose the right utensils and calculate the time. Sounds difficult? In fact, everything is simple. We'll tell how to stew beef properly!
There is nothing difficult in properly stewing beef if you know the basics of culinary. Let's start with what kind of beef is best to stew. Two aspects are important here: the age of the animal and the part of the carcass.
"Old" meat is bright red, young animals are pink-red, and veal is often confused with pork because it is a soft pink color. For stewing, it is better to take the meat of an adult animal, at least 3 years old. It has a fatty layer that provides juiciness to the dish. And this meat is much tastier because it has a richer taste. Veal is suitable for preparing delicate French dishes. It makes delicious ones.
The best parts of beef for stewing are brisket, shoulder blade, rump, rump, shank or. They contain a lot of connective tissue and films, but it is they who make the gravy rich and fragrant. The flesh from the neck, shoulder blade and brisket should be cut into medium pieces. Stew them for at least an hour in a thick sauce.
The upper part of the shank (rump and rump) is stewed longer - at least 1.5 hours. If you cut the fillet into thin strips across the fibers - you get delicious.
If you need to stew beef in a quick way, take the pulp from the neck and lumbar. Take a closer look at the meat - it has a fatty layer and tender meat. Delicious Chuck roll steaks are prepared from this cut.
Before stewing beef, it must be carefully peeled and cut into pieces. Then lightly fry and stew with spices, vegetables in broth or wine. How much to stew beef depends on the stiffness of the meat.
The meat of an adult animal is stewed for a long time - from 2 to 3 hours over low heat. The meat of young bulls and cows is stewed for at least an hour, but on average - 1.5 hours. And for tender veal, from 40 minutes to an hour is enough.
How to stew beef in a pan
We recommend choosing a thick-bottomed and heavy pan. The cookware should heat up well and evenly distribute the heat. In thin pans, the meat may burn. In addition, a cast-iron pot can be sent to the oven, where the meat can languish for hours. available on the T-Bone website.
If you decide to stew meat in a pan, choose a thick-bottomed pan. Preferably cast iron - in it the meat is soft and tender, since cast iron distributes heat better and more evenly. By the time of frying, the pan should be well heated: the faster the meat pieces are covered with a crust, the juicier they will turn out.
It is important not only to choose the right pan for stewing, but also to prepare the meat for frying. First, remove all films and strands - the beef will cook faster and be softer. Dry the surface of the meat. If there are drops of moisture left on it, the meat will not fry. Instead, it will begin to stew "in its own juice."
Cut the beef properly. Do this by moving across the muscle fibers. Do not cut the meat pieces too finely - in the pan they will lose all the juices and the dish will turn out dry and tasteless. Cut the beef into medium sized pieces. To save time, we recommend - aged beef Ribeye and Striploin, stripped of films and sinews.
Before simmering beef in a skillet, heat the skillet over medium heat. Prepare the meat. If there is a lot of it, divide it in approximately equal batches. If you start frying all the meat at once, you will not achieve a crust. Fry the meat, allowing each piece to brown on all sides. And do not rush to salt it - salt draws moisture. Remember how to prepare.
Place the fried pieces on a paper towel to soak up any remaining oil. Cover meat with foil to keep it warm.
How to stew beef so that it is soft? The easiest way is to add liquid, spices and reduce the heat. Be patient: the longer the meat languishes, the softer and more tender it will turn out.
Delicious beef stew in gravy is made from a mixture of flour, broth, sautéed onions and cream. Learn how to cook meat in a creamy sauce.
Another way to stew beef correctly so that it turns out juicy is to do it in tomato sauce. Use tomato paste, blended tomatoes in their own juice, or fresh tomatoes. Tomato juice has softening properties, so if you have to stew tough beef meat for a long time, stop at this recipe. How to cook beef in tomato sauce, we told in detail.
Tip from the T-Bone Academy: muscle fibers are well softened by onion juice. Add the onion to the fried beef and simmer with spices in a little broth.
How much to stew beef in a pan depends on the specific recipe. On average, stewing beef takes 1.5 hours. It is important to monitor the liquid level and periodically stir the contents of the pan. Before serving, turn off the heat and let the dish brew under a closed lid for 15-20 minutes.
How to stew beef in a slow cooker
Use the modes that are in your multicooker. Start by frying the meat with onions and carrots. Cook for 15-20 minutes. Then add stock or wine if you like.
How to stew beef with potatoes
Stew beef goulash for at least two hours at a low boil. 40 minutes before the end of the stew, add large chopped potatoes, season with spices: thyme, bay leaf, cloves, black pepper and salt. Optionally add other vegetables: broccoli, Brussels sprouts, bell pepper and others.
Stewed beef will turn out more tender if you add a spoonful of tomato paste and two tablespoons of fat sour cream or heavy cream at the very end. Add chopped greens when the meat with vegetables is ready. When the stewing mode comes to an end, leave the meat in the multicooker in the heating mode and let the dish brew.
Most often, in response to complaints about tough meat, you hear: "". Of course, you can't argue with Captain Obvious...
But what to do, and not always what you dreamed about? Or, even worse, a piece of the same beef looks great. Then we apply a few tricks that will help overcome the stiffness and make our dish juicy, soft and expressive.
There are only two ways to soften meat before cooking: coating and marinating. I'm not talking about beating a piece of meat with a hammer - it's not sports.
1. Fruit marinade - with kiwi, papaya
From my own experience I can tell you how to marinate young beef steaks. I bought a decent piece of tenderloin and decided. But vague doubts sharpened me: what if the beef turns out to be tough? And then, on the advice of our author and friend Sergei Milyanchikov, I marinated them for half an hour in a fruit marinade.
You will need: 2 kiwis, 0.5 tsp salt, freshly ground white pepper, a little dry rosemary, 6 beef steaks.
Cooking: Peel kiwi from the skin, grate on a coarse grater. Add salt and spices. Soak the steaks in the resulting marinade. Leave for half an hour. Then pull out, dry with a napkin and fry in a hot dry frying pan. The steaks are super soft! Do the same with green papaya.
2. Marinade with dairy products
In my family, as elsewhere in the south, there is. The result has always been a juicy and soft piece of meat. Now I apply kebab marinade to all meats that should be tender: beef, chicken or turkey breast, pork tenderloin, or lamb steaks.
You will need: 500 ml kefir, 500 ml mineral water with gas, a little salt, freshly ground black pepper, dry herbs to taste, 1 kg of any meat for frying.
Cooking: Mix kefir, water and spices. Place the meat in the marinade for 2-4 hours. Then pull out, dry with a napkin and fry. It can be grilled, it can be in a pan, it can be on skewers.
3. Marinade with wine and mineral water
Also tried and tested by generations of my family and friends and pals, this is a very simple marinade that keeps meat tender. . If you are marinating kebabs, add onions. If it’s just meat for frying in the form of steaks, cutlets and chops, you can do without it.
You will need: 500 ml dry white wine of the Rkatseteli type, 500 ml. mineral water with gas, a little salt, freshly ground black pepper, dry herbs to taste, 3-4 onions, 1 kg of any meat.
Cooking: Mix wine, water and spices. Place the meat in the marinade for 3-5 hours.
4. Mustard and beer marinade
This way to make meat soft was suggested to me by the President of the public organization "Shashlik League", Valery Maltsev .. Meat turns out to be not only that. There is only one minus - it's a pity for Krusovice ...
Would need: ordinary mustard, 250 gr., dark beer 250 ml, freshly ground black pepper, meat - 1.5 kg.
Cooking: Meat cut into portions. Spread generously with mustard. Sprinkle with pepper. Leave for 1 hour. Pour the meat with beer and leave for 2-3 hours. Fry, rolling in flour and sprinkling with salt water.
5. Soak in vodka and soy sauce
Also a recipe I personally tested. When I noticed that Chinese chefs often prepare meat for instant frying in this way. And the meat always turns out deliciously tender. Especially such a marinade is suitable for chicken, duck and turkey breast.
You will need: soy sauce 7 sl., vodka 70 g, meat 1 kg
Cooking: cut the breast into long strips. Mix vodka with sauce and pour over meat. Cover the mixture and leave for 1-1.5 hours. Then pull out, dry with a napkin and fry or stew.
P.S. By the way, if you are stewing meat, then add some alcohol to it - wine, vodka, beer. Pick to taste - it always makes the meat softer, and the alcohol degrees evaporate without harm to the body.
Hello my dear readers! Do you want to surprise your husband with a gourmet culinary dish and do not know what to concoct? I recommend cooking a delicious steak or entrecote. Believe me, after such a dish you can ask him for anything you want 🙂 And in today's article I will share the secrets of how to fry beef in a pan. I will also tell you what needs to be done to make it soft and juicy.
The energy value of beef is 218 kcal per 100 g of product. There are 18.6 g of protein and 16 g of fat, and there are no carbohydrates at all.
This product is good for our joints, muscles and bones. Beef is recommended to be included in the diet for anemia. Because there is a better absorption of iron and. In addition, it contains and.
Beef is much easier to digest than lean pork. Its moderate use is recommended even by doctors.
Also, look at the color of the fat. The juvenile has white fat. If it is yellowish on the piece of beef offered to you, it is better not to take it. This is the meat of an old animal and it will take much longer to cook.
If the purchased beef is a little old, do not be discouraged. It must first be boiled a little, and only then only fried. You can also dip the beef in a saline solution before cooking. For brine for 1 liter of water, take ¼ tbsp. salt. In it, the meat will become juicier and more tender. Just before the next cooking, do not forget to rinse the beef - that is, wash off the excess salt. In addition, for juiciness, it is better to cook the “old woman” with the addition of sour cream.
How much to fry
The cooking time depends on the size of the portioned pieces of meat. I advise you to rinse fresh beef cold water, dry and cut into pieces weighing about 30 gr. Cut the meat across the grain, removing any large veins.
To shorten the cooking time, beat the meat with a kitchen mallet or tenderizer. And then cut into pieces
If you cook in slices, then fry in a pan for 20 minutes. The fire is medium, without covering the dish with a lid. But you will get a ready-made steak in a grill pan in 6-8 minutes. In this case, every 1.5-2 minutes you need to turn the steaks.
Pay attention to the choice of the dishes in which you cook. A good frying pan is one that is thick-walled. In such a container, heat is evenly distributed. By the way, I recently found this out myself. Dishes last Saturday. Heavy, but everything warms up evenly, and you can cook on it with almost no oil. Well, I will write about it separately. So, friends, if you want to get soft fried meat, the pan plays an important role.
How to marinate
Cooking time can be significantly reduced if, before frying, beat it off and let the meat lie in the marinade. There are many marinating options for beef, especially. But I will tell you only about two of them, which I like best. And you write in the comments to the article which one you like more 🙂
With kiwi
This berry contains enzymes that can soften even the most “oak” meat. Therefore, this option is always a win-win.
To marinate a kilo of meat, you need 4 pcs. kiwi, 5 medium-sized onions, black + red pepper, salt and herbs.
Remove the skin from the kiwi and grate the fruit on a fine grater. Cut the peeled onion heads into half rings. Spread the chopped onion on a cutting board, add salt and walk several times with a rolling pin. Thanks to this, the product will release a lot of juice and become softer.
Mix kiwi with onion, pepper the mixture and enrich with herbs. That's all, the exotic marinade is ready. Place chopped beef in it in pieces and leave for half an hour or an hour. Do not hold longer, otherwise the structure of the meat will be disturbed and the pieces will fall apart into fibers. In such a marinade you can in the summer.
On wine vinegar
For a kilo of beef, take the following products:
- 4 things. medium sized onion;
- ¼ part of celery root;
- a couple of carrots;
- 3 pcs. lavrushki;
- 5 pieces. cloves;
- 3-4 pcs. garlic cloves;
- 0.5 tsp ground nutmeg;
- freshly ground black pepper + salt;
- water;
- 250 ml white grape vinegar.
Do not use regular table vinegar instead of grape vinegar. It will make the beef tougher and more rubbery.
Clean the celery and carrot roots. Wash them and cut into small pieces. Then cut the peeled onion into half rings. Finely chop the peeled garlic.
Place the sliced beef in a deep bowl, sprinkle with salt and pepper. Add here root vegetables with onions, garlic, nutmeg, cloves and parsley. Dilute wine vinegar with water in a ratio of 1 to 1 and fill the meat with this solution. Gently mix the ingredients and leave the beef to marinate for an hour.
Recipes
Here are the promised recipes. In them, I tried to describe in as much detail as possible the process of preparing gourmet culinary dishes.
Step-by-step recipe for beef steak in a pan
Following this recipe, you will get perfectly cooked medium rare meat. It is very easy to make it at home.
- beef steak;
- olive oil;
- coarse sea salt;
- ground black pepper.
Remove the meat from the refrigerator and let it sit for about half an hour to come to room temperature. This will prevent uneven browning of the steak.
Heat up a frying pan or grill well. The temperature must be really high. This is necessary so that the meat juice is immediately sealed in the meat.
While the pan is heating up, cook the meat. The standard steak should be about 2 cm thick. Brush the meat with a little olive oil. You can use a brush or smudge with your palm. Remember that the meat itself will still provide some fat. Pepper with a little ground pepper (preferably coarse). Someone likes to salt meat before frying, but it is best to do it after cooking.
Place the meat on the heated skillet.
To get medium-rare, cook the steaks for 3 minutes on each side.
Fry a little on the sides too. Do not use a fork or knife to flip. So you can pierce the steaks and the meat juice will flow out.
After frying, leave the steaks to rest for 5 minutes, covered with a plate or wrapped in foil.
After that, you can cut the meat into pieces and salt with coarse sea salt. Bon appetit 🙂
Grilled steak from tenderloin
Best of all steaks are obtained from tenderloin. Carefully cut off the film that tightens the muscles of the tenderloin. Cut the meat into pieces. Remember that the height of the steak must be at least 2.5 cm. If it is less, you risk overcooking the meat. Optionally, you can marinate the meat or just salt and pepper to your taste.
To increase the area of the steak, lightly press the meat with your hand. And to give it the right shape, use a regular twine. Tie it around the perimeter of the steak.
jamieoliver.comIngredients
- 250 g of onions;
- 2 cloves of garlic;
- 1 green pepper;
- a little olive oil;
- 500 g beef shank;
- 1 tablespoon of paprika;
- 1 ½ l beef broth;
- 2 tomatoes;
- ½ tablespoon of cumin seeds;
- a little red wine vinegar;
- a few sprigs of fresh marjoram;
- sea salt - to taste;
- 200 g potatoes.
Cooking
Cut the onion into half rings, chop the garlic, remove the seeds from the pepper and cut it into cubes. Pour the olive oil into a saucepan and cook the vegetables over medium heat until softened.
Good beef should be red or light red in color and without dried edges.
Cut the beef into small cubes and cook along with the vegetables until the meat is browned. Add paprika, stir and cook for 2 more minutes. Then pour in 200 ml of broth, bring to a boil and cook until the volume of liquid is halved.
Add finely chopped tomatoes, cumin seeds, vinegar, tomato paste and chopped marjoram. If you can't find fresh herbs, replace them with a tablespoon of dried marjoram. Season with salt and pepper.
Pour in half of the remaining broth and cook over low heat for 1.5-2 hours. After that, put the diced potatoes in a saucepan, add the broth and cook until tender. If the soup seems thick to you, add a little during cooking. hot water.
delish.com
Ingredients
- 450 g spaghetti;
- 2 eggs;
- 50 g of grated parmesan;
- 1 onion;
- 3 cloves of garlic;
- 450 g ground beef;
- 800 g of pureed tomatoes;
- salt - to taste;
- ground black pepper - to taste;
- 250 g ricotta;
- 350 g grated mozzarella;
- a few sprigs of parsley.
Cooking
Boil in salted water until al dente according to package instructions. Drain the water, add 1 egg and parmesan to the spaghetti and mix thoroughly.
Heat olive oil over medium heat. Put the chopped onion into the oil and cook for about 5 minutes until it softens. Add finely chopped garlic and stir in vegetables. Put the minced meat and fry it for about 6 minutes.
Then add tomato paste to the filling, mix, and after a minute add the pureed tomatoes, oregano, salt and pepper. Cook for low fire 10 minutes more. In a separate bowl, mix the ricotta and the remaining egg.
Place some meat filling in the bottom of a baking dish. Top with half the spaghetti, half the filling, half the ricotta and half the mozzarella. Repeat the layers one more time and put the lasagna in the oven preheated to 180 ° C for 25 minutes. Sprinkle with chopped parsley before serving.
jamieoliver.com
Ingredients
- 1 ¹⁄₂ kg beef;
- 2 medium onions;
- 2 carrots;
- 2 celery stalks;
- 1 head of garlic;
- 1 bunch herbs, such as a mixture of thyme, rosemary, bay leaf and sage;
- sea salt - to taste;
Cooking
Remove the beef from the refrigerator half an hour before cooking to bring the meat closer to room temperature.
If the meat is old and tough, coat it with mustard, leave for an hour and rinse before cooking.
Wash the onions, carrots and celery well and chop them coarsely. Divide the garlic into cloves. It is not necessary to peel vegetables. Place the vegetables and herbs on the bottom of a baking sheet and drizzle with olive oil.
Tie the meat with a rope, brush with olive oil and season with salt and pepper. Place the beef on top of the vegetables and place the baking sheet in a preheated oven at 240°C. Then immediately reduce the temperature to 200°C. Roast the beef for an hour or a little longer depending on your preference.
If the vegetables start to burn, add some hot water to the pan. And to make the meat juicier, pour it with fat from the bottom of the pan.
jamieoliver.com
Ingredients
- 800 g beef fillet;
- 2 tablespoons of flour;
- a little olive oil;
- 2 cloves of garlic;
- 5 small onions;
- 2 celery stalks;
- 4 carrots;
- ½ bunch thyme;
- 4 small ripe tomatoes;
- 150 ml of red wine;
- 500 ml beef broth;
- a little Worcestershire sauce;
- 2 fresh bay leaves;
- sea salt - to taste;
- ground black pepper - to taste.
Cooking
Cut the fillet into small cubes and completely roll in flour.
Heat olive oil in a deep saucepan over medium heat. Fry the beef for 5 minutes, turning the pieces occasionally, until browned. Then remove the meat from the saucepan.
Chop the garlic, cut the onion in half and coarsely chop the celery. Peel the carrots and cut them into thick slices.
Pour a little more oil into the saucepan and put the vegetables there. Add thyme leaves to them and cook for 10-15 minutes until the vegetables soften.
Add beef, mashed tomatoes and red wine to vegetables and mix. Once the liquid has evaporated, pour in the broth, Worcestershire sauce and lay out the bay leaves. Season with salt and pepper and place the stew in a preheated oven at 160°C for 3-4 hours. Ready meat should be soft.
delish.com
Ingredients
- 2 tablespoons of olive oil;
- 1 onion;
- 2 cloves of garlic;
- 1 teaspoon ground chili;
- 1 teaspoon of cumin;
- 450 g ground beef;
- 3 tomatoes;
- 2 tablespoons of tomato paste;
- salt - to taste;
- ground black pepper - to taste;
- 6 tortillas;
- 250 g grated hard cheese;
- a few tablespoons of sour cream;
- 1 avocado;
- a few sprigs of parsley.
Cooking
Heat a tablespoon of olive oil over medium heat. Fry finely chopped onion on it, then add minced garlic, chili and cumin. Mix well and put the mince into the pan.
After the minced meat is fried, add 2 finely chopped tomatoes and tomato paste. Season with salt and pepper. Cook for 1-2 more minutes, stirring occasionally, and remove from heat.
Grease a baking dish with oil and place one tortilla on the bottom. Put a fifth on her vegetable filling and a little grated. Repeat layers and top last tortilla with cheese.
Bake in preheated oven at 200°C for 20 minutes until cheese is melted. Sprinkle the slightly cooled quesadilla with slices of the remaining tomato, brush with sour cream, put avocado slices on it and garnish with parsley leaves.
jamieoliver.com
Ingredients for four burgers
- 1 teaspoon ground chili;
- ½ red onion;
- 1 sprig of fresh tarragon;
- 1 large egg;
- a handful of breadcrumbs;
- a few teaspoons of Dijon mustard;
- 2 tablespoons of grated Parmesan;
- a pinch of ground nutmeg;
- 400 g ground beef;
- salt - to taste;
- ground black pepper - to taste;
- a little vegetable oil;
- a few lettuce leaves;
- 4 pickles.
Cooking
Combine ground chili, chopped onion, finely chopped tarragon leaves, egg, breadcrumbs, 1 teaspoon mustard, parmesan, nutmeg and minced meat. Add salt and pepper and mix thoroughly. Blind four cutlets from minced meat and put in the refrigerator for half an hour.
Grease the pan with vegetable oil and fry each cutlet for 10 minutes, turning occasionally. If you want them to cook harder, just increase the cooking time to your liking.
Cut the burger buns in half and toast them lightly on the inside on the grill or in a skillet. Lubricate the four halves of the buns with mustard, put lettuce leaves on them, ready-made cutlets smeared with mustard, two slices each pickled cucumber and cover with other buns.
epicurious.com
Ingredients
For tomato paste:
- a few tablespoons of olive oil;
- ½ onion;
- 1 clove of garlic;
- salt - to taste;
- ¼ teaspoon dried oregano;
- 2 tablespoons of tomato paste;
- 300 g mashed tomatoes.
For meatballs:
- 900 g ground beef;
- 2 teaspoons of salt;
- ¼ teaspoon ground chili;
- 50 g breadcrumbs;
- ½ bunch of parsley;
- 1 teaspoon dried oregano;
- 240 g ricotta;
- 2 eggs;
- some vegetable oil.
Cooking
Chop the onion and garlic and fry in olive oil, season with salt and oregano. Add tomato paste and cook 5 minutes. Then put the pureed tomatoes and bring to a boil, stirring occasionally. Lower the heat and cook the sauce for an hour, stirring every 5 minutes to prevent it from burning.
In the meantime, mix all the ingredients for, except for the oil. Shape the mixture into small balls and place them on a greased baking dish. Put in an oven preheated to 230 ° C for 20 minutes. Drizzle the meatballs with the tomato sauce and bake for another 15 minutes.
delish.com
Ingredients
- 450 g beef fillet;
- 3 tablespoons of soy sauce;
- 2 tablespoons of apple cider vinegar;
- 3 cloves of garlic;
- 1 tablespoon grated fresh ginger;
- 1 teaspoon ground cumin;
- 350 g frozen french fries;
- 3 tablespoons of vegetable oil;
- 1 large yellow pepper;
- 1 small red onion;
- 2 tomatoes;
- a few sprigs of parsley.
Cooking
Cut the meat into small flat rectangles.
Do not cut the meat too thin, otherwise it will be dry.
Put the beef in a plastic bag, add soy sauce, vinegar, minced garlic, ginger and cumin. Tie the bag tightly, shake and leave for 20 minutes. While meat marinates, cook according to package directions.
Heat vegetable oil in a frying pan and put the marinated beef there. Cook for 3 minutes, turning meat occasionally, until browned. Put the beef on a plate.
In the same pan, fry the thinly sliced peppers and onion half rings for 5 minutes, stirring occasionally. Vegetables should be almost completely softened.
Add thinly sliced tomatoes and beef to them. Cook for 2 more minutes. Then remove from heat, mix with french fries and sprinkle with chopped parsley.
tasteofhome.com
Ingredients
- 250 g beef fillet;
- 1 small jalapeno;
- a little olive oil;
- 2-3 cloves of garlic;
- ½ teaspoon ground ginger;
- 1 large red bell pepper;
- 1 small cucumber;
- 6 cups torn lettuce leaves;
- ½ lime;
- 1 tablespoon brown sugar;
- 1 tablespoon soy sauce;
- 1 teaspoon dried basil;
- a few sprigs of mint.
Cooking
Cut the beef and jalapeno into small strips. Heat the olive oil in a frying pan and lightly fry the peppers, minced garlic and ginger for 30 seconds. Then add the meat and cook until the desired doneness of the beef.
Bulgarian pepper and cucumber cut into thin strips. Add the fried ingredients to the vegetables. Arrange the salad on a serving platter and top with the vegetables and beef.
In a separate bowl, combine lime juice, sugar, soy sauce, basil and mint. Pour this mixture into the pan, bring to a boil and season with it.
recipesbnb.com
Ingredients
- 1 tablespoon of olive oil;
- 1 onion;
- 2 carrots;
- 1 celery stalk;
- salt - to taste;
- ground black pepper - to taste;
- 1 clove of garlic;
- 1 tablespoon of tomato paste;
- 2 tablespoons Worcestershire sauce (can be substituted with soy sauce)
- 900 g ground beef;
- 50 g breadcrumbs;
- 2 eggs;
- 6 thin slices of bacon;
- 80 g of ketchup;
- 2 teaspoons brown sugar;
- 1 tablespoon apple cider vinegar.
Cooking
Finely chop the onion, carrot and celery. Heat the olive oil, put the vegetables in the pan and cook until they soften. Season with salt and pepper. Add minced garlic, tomato paste and Worcestershire sauce and saute for a few more minutes. Cool and put in a separate bowl.
Add the minced meat, breadcrumbs, eggs, salt and pepper to the vegetables and mix thoroughly. Shape this mixture into 6 pieces, place them on a greased baking sheet and wrap with bacon slices. Top with a mixture of ketchup, sugar and vinegar. Bake in a preheated oven at 190°C for 35 minutes.