In this article we have collected recipes for simple and delicious dishes from beef for every day, with which you won’t have to bite into an overcooked steak with a cramped jaw.

There is an opinion that cow meat is the most difficult to cook - it takes longer to stew, bakes even longer, and frying is a disaster unless you are Julia Child or Gordon Ramsay. In fact, this is a misconception and it is enough to follow a few simple rules when purchasing and choosing a suitable menu from this type of meat.

Benefits from “Pate”: why beef? Because if you choose based on the ratio of taste and healthiness, then this is meat No. 1. It is the record holder for the amount of proteins and vitamins B12 and the winner for the rate of absorption by the body.

Beef, especially if the animal ate grass rather than grain, is digested faster than vegetables, grains and fruits, neutralizes high acidity in the stomach and takes care of quality work of your brain.

Beef dishes - simple and tasty recipes with photos for every day

Beef Stroganoff or Beef Stroganoff

Let's start with the classics of the genre. This dish is named after Count Alexander Grigorievich Stroganov, a great lover of animal protein. When an elderly nobleman had problems with his teeth, his cook came up with a dish that would not require too much chewing. Here is his recipe.

Required ingredients:

1. 500 g beef fillet (tenderloin or top part hind leg)
2. 2 onions
3. 50 g butter
4. 3 tbsp. l. vegetable oil
5. 200 g sour cream
6. 1 tbsp. l. wheat flour
7. 2 tbsp. l. tomato paste
8. Ground black pepper
9. Parsley

Step-by-step preparation:

Step 1: wash the meat and dry it paper towel, cut into wide slices approximately 1 cm wide, beat well. Next, cut the beef again, but into strips across the fibers 3-4 cm long, put it in a container, sprinkle with pepper and salt, set aside.

Step 2: cut the onion, melt 30 g of butter in a frying pan and add 2 tbsp. l. vegetable Add the onion and fry for 2-3 minutes.

Step 3: Pour flour into the fried onion, mix, add sour cream and tomato paste to taste. Mix everything, add a little water or meat broth so that the sauce is not too thick, bring to a boil, sprinkle with salt and pepper to taste.

Step 4: In a separate well-heated frying pan, melt the remaining butter, add 1 tbsp. l. vegetable, lay out the meat, and fry until done. Salt and pepper.

Step 5: Pour the prepared sauce into the meat and simmer until the pieces of beef become soft.

Roast beef

Roast beef is an integral part of Sunday lunch in England, along with the famous Yorkshire pudding. Sometimes it is grilled or stewed, but according to the traditional recipe, the meat is baked in the oven. Beef for this dish must be selected with layers of fat in order to obtain the desired juiciness.

Required ingredients:

1. 1 kg beef (thick, thin edge, sirloin or tenderloin)
2. Salt, pepper to taste
3. Olive oil

Step-by-step preparation:

Step 1: Preheat the oven to 220 degrees. Dry the beef with paper towels to remove excess moisture, sprinkle with pepper and salt, and to add golden crust Lubricate with olive or vegetable oil. Place in a preheated oven on a baking sheet for 15 minutes.

Step 2: then reduce the temperature to 180 degrees and fry for another 30 minutes. The meat should be turned over periodically. If there is not enough liquid, you can add a little water.

Step 3: We take out the roast beef, place it out of the pan with the rendered fat, wrap it in foil to avoid loss of juice, and leave for 15 minutes. Classic roast beef is ready.

Benefits from “Pate”: When you wrap beef in foil, make sure that the meat is sealed tightly, otherwise the juices will leak out and the dish will turn out dry.

Meat in orange marinade

Beef prepared in this way turns out to be very tender and juicy, and gives it a bright aroma.

Required ingredients:

1. 500 g beef fillet
2. 1 tsp. mustard seeds
3. 4 cloves garlic
4. 1 tsp. dry thyme
5. Half an orange
6. 1 tsp. pepper mixtures
7. 1 tsp. salt
8. Ground black pepper to taste
9. Greens for decoration

Step-by-step preparation:

Step 1: Wash the meat, dry it a little with a towel and stuff with garlic cloves.

Step 2: Squeeze the juice from half an orange, mix with spices and salt. If you have a mixture of peppers in the form of peas, you need to crush them first.

Step 3: rub the meat with the resulting marinade and leave for two hours, after which we wrap it tightly in food foil and send it to an oven preheated to 200 degrees.

Step 4: baking time 1 hour. Tasty and aromatic meat is ready.

An ideal option for a comprehensive, complete and healthy lunch.

Required ingredients:

1. 400 g beef
2. 2 zucchini
3. 1 carrot
4. 1-2 onions
5. 2 bell peppers
6. 2-3 tomatoes
7. 2 tbsp. l. vegetable oil
8. 2 cloves garlic
9. Salt to taste

Step-by-step preparation:

Step 1: Wash the meat and cut into small pieces. We do the same with vegetables. Cut the onion into half rings. Three tomatoes on a grater.

Step 2: In a cauldron or non-stick pan, preheated with vegetable oil, lightly fry the beef. Salt.

Step 3: add 1-2 cups of water to the pan and simmer until the meat is tender.

• If there is too much water, you can hold the pan open until the excess liquid evaporates.
• If the meat is too tough, you can add water and extend the simmering time.

Step 4: when there is a little water left, add the chopped onion and simmer for another 5 minutes, then add the carrots, bell pepper, add the zucchini, mix and simmer for another 15 minutes over low heat.

Step 5: Cover with a lid to let the zucchini release its juice. Add grated tomatoes and finely chopped garlic, mix everything again. Simmer for another 5 minutes. We use greenery as decoration.

Interesting from “Pate”: Do you know how the Huns cooked beef during the time of Attila? Clali big piece under the saddle and set off on another hike. During shaking, the meat was beaten, lost moisture, was salted in horse sweat, and thus was ready for consumption.

Hot salad with beef and vegetables

Required ingredients:

1. 250 g beef
2. 1 tomato
3. 200 g green beans
4. 1 tbsp. l. Sahara
5. 1 tbsp. l. soy sauce
6. 2 tbsp. l. olive oil
7. 3 tbsp. l. pistachios
8. 5-6 lettuce leaves

Step-by-step preparation:

Step 1: Wash the beef, dip it in a paper towel, cut it into thin strips, and cut the strips into pieces.

Step 2: Combine soy sauce and sugar, pour over meat, let simmer for half an hour.

Step 3: during this time we boil green beans in salted water. Cut the washed tomato into thin slices. Pound the peeled pistachios in a mortar.

Step 4: Fry the marinated pieces of meat in olive oil for 7-10 minutes until cooked, and leave on low heat to maintain the temperature.

Step 5: We assemble the salad: lay out lettuce leaves, boiled beans, cooked meat, tomatoes. Sprinkle with nuts and season with olive oil. Salad ready.

Salad with beef and bell pepper

Required ingredients:

1. 400 g beef
2. 4 tomatoes
3. 2 bell peppers
4. 1 onion
5. Bunch of dill
6. Bunch of parsley

For the sauce:

1. 4 cloves garlic
2. 4 tbsp. l. olive oil
3. 2 tbsp. l. soy sauce
4. 1 tsp. balsamic vinegar
5. Salt and pepper to taste

Step-by-step preparation:

Step 1: Boil the meat, let it cool, cut into strips.

Step 2: prepare the sauce: mix olive oil with 1 tsp. vinegar and 2 tablespoons of soy sauce, add salt, chopped garlic, spices and black pepper. Mix everything and leave to infuse for 10 minutes.

Step 3: At this time, prepare the vegetables. Remove the seeds from the pepper and chop it. Chop the onion into half rings and the tomato into strips.

Step 4: To serve, place the vegetables on serving plates and place pieces of beef on top. Salad ready!

Beef in wine sauce

Well, yes, I came to the kitchen to cook meat in wine, and after the second bottle I forgot why I came. Don’t do this, pour out the glass right away so you can have it later.

Required ingredients:

1. 500 g beef
2. 300 g champignons
3. 3 tbsp. l. olive oil
4. Glass of dry red wine
5. 2 cloves garlic
6. 1 tbsp. l. sweet paprika
7. 2 tbsp. l. flour
8. Glass of water or broth
9. Salt to taste

Step-by-step preparation:

Step 1: cut the beef into steaks, pound it properly, add salt, sprinkle with paprika and fry for five minutes, turning occasionally.

Step 2: Separately fry the mushrooms - whole or halved.

Step 3: Add finely chopped garlic, flour, broth and wine to the pan with meat. Continue to simmer until the meat becomes soft.

Step 4: We form the dish: place the steak on a serving plate, pour over the sauce, add mushrooms as a side dish, sprinkle with herbs. Profit. And pour some wine, of course.

Italian beef in tomato sauce

Among the recipes for simple and tasty beef dishes for every day, you can’t do without Italian cuisine. You don't think that in Italy they only eat... home distinguishing feature This lunch is incredibly quick to prepare and has amazing results!

Required ingredients:

1. 1 kg beef
2. Glass of dry white wine
3. 3 sprigs rosemary
4. 3 tbsp. l. olive oil
5. 5 large tomatoes
6. 3 cloves garlic
7. 50 g pitted olives
8. 10 g basil
9. 5 g thyme
10. Salt to taste

Step-by-step preparation:

Step 1: Let’s immediately make a reservation that the spices in this recipe can be replaced with a ready-made mixture of Italian herbs from any supermarket.

So, cut the meat into pieces measuring 3x4 cm, marinate in rosemary and white wine for an hour.

Step 2: Pour off the marinade, fry the pieces over high heat in a well-heated frying pan with olive oil.

Step 3: Blanch the tomatoes - pour boiling water over them, peel them. Then we grate it or beat it with a blender and send it to the beef. We also add crushed cloves of garlic, chopped thyme and basil, and halves of olives.

Step 4: simmer for 30-40 minutes over low heat until tender. Serve with good wine and...

Beef in beer

This is a dish prepared to the maximum simple recipe, will fit perfectly not only into the everyday menu, but will also decorate the most intricate holiday table.

Required ingredients:

1. 1 kg beef fillet
2. 5 onions
3. 350 ml light beer
4. Bay leaf to taste
5. 5 tbsp. l. vegetable oil
6. 2 tbsp. l. red wine vinegar
7. Salt to taste
8. Ground black pepper to taste

Step-by-step preparation:

Step 1: Rub a piece of beef with salt and pepper, fry for five minutes on each side in a frying pan with vegetable oil, place on a plate and set aside.

Step 2: in the same oil sauté the onion cut into half rings for five minutes, add at the end Bay leaf, vinegar and beer.

Step 3: Place the meat in a baking dish, pour in sauce with onions and beer and place in the oven for three hours at 180 degrees.

Bon appetit!

As you can see, beef dishes are easy to prepare - our simple and tasty recipes with photos are proof of this. They are suitable for every day and festive table. But it’s not enough to know how to cook. There’s a whole science to what to cook from and choosing the right meat.

Which part of beef to choose for a specific dish - convenient table

To begin with, here's to you useful photo a hint on how to choose the right cow meat for a particular dish. This is where you need to start your culinary experiments. Think about what you want to cook, then buy it.

1. Fresh beef should be red in color without green, yellow, brown streaks- such meat will most likely turn out to be old and tough, even if you are a better cook than Jamie Oliver.
2. The color and consistency of the fat is pale white, dense, slightly crumbly. Ideally, with thin veins throughout the piece. This is marbled beef, which will be difficult for even a beginner to spoil.
3. If you purchase a product on the market, make sure that the meat does not drown in pools of blood or be covered with crusts or yellow spots. Light weathering is allowed - the carcass was cut up several hours ago.
4. Good beef smells good. If the smell of meat makes you close your nose, something is obviously wrong with it. Go to another seller.
5. Buying frozen beef is a different story. Make sure that the deadlines are normal, the packaging is not damaged, the country of origin is native, there is a minimum of ice and natural color - frozen meat does not radically change the shade.

Benefits from “Pate”: express test for freshness of beef - just press on the piece with your finger. If the pit is smoothed out and the meat is elastic, it means it is fresh.

Finally, catch one more simple one and delicious recipe Beef dishes for every day from culinary guru Gordon Ramsay:

Beef is one of the popular and often used varieties of meat in nutrition. It is less fatty and, accordingly, less harmful than pork, and also differs in many ways beneficial properties. For example, beef contains a large number of proteins needed for work human body, which are retained even after almost in full, as well as vitamin B12. In addition, eating beef is often recommended for anemia and to lower the level of dangerous cholesterol.

In addition to many useful qualities, it has an excellent taste. - a good solution for preparing lunches and dinners, soups and If we talk about first courses, then you can cook almost any of them with beef. Traditional cabbage soup, borscht and others containing meat will acquire a wonderful taste and aroma and will be less fatty than those prepared using pork or poultry. We will not discuss recipes for first courses, but will talk about what is for the second course or dinner. I want to offer you a few popular recipes, which can be used in the daily menu. So, what to cook with beef for the main course?

Goulash

One of the most popular and easiest to prepare beef dishes is, of course, goulash. To prepare it you will need a minimum of ingredients. For one serving: beef meat - about 200 g, 3 tablespoons of tomato paste, a tablespoon of flour, salt, vegetable oil. First you need to fry in a frying pan in vegetable oil meat until it is browned. It is better to cook the dish in a deep frying pan or saucepan. You can transfer the browned meat to a shallow pan after it has browned. Now add tomato paste to the meat and add water so that it completely covers it. Stir for 10 minutes, then pour in a certain amount (half a glass) of broth, cool slightly and add flour. Mix thoroughly and pour back into the bowl where the goulash is prepared. Finely chop the onion and fry it separately, add it to the meat, and add salt, pepper and bay leaves to the dish. Simmer for 5 minutes, sprinkle with herbs. Delicious second beef is ready! Of course, don’t forget about the side dish; almost any one will do: potatoes, rice, buckwheat, pasta.

Beef Stroganoff

Another dish that needs to be mentioned when talking about what to cook with beef for the main course is beef stroganoff. To prepare it we will need: beef, sour cream, onion, flour, butter, salt, pepper. Cut the meat into pieces about 2 cm thick and beat them until the thickness is halved. Cut the resulting pieces into cubes 3-4 cm long and sprinkle them with salt and pepper. Melt a little butter in a frying pan and fry a teaspoon of flour in it, then add 100 g of sour cream and heat for another minute. Add 2 tablespoons of tomato paste and stir. The sauce is ready. Transfer it to another container, for example a saucepan, and the frying pan will still come in handy. Fry the prepared strips of meat, but not all at once, but several pieces at a time so that they do not release juice, place the meat in a bowl with the sauce. Fry the onion and add it there. All products for beef stroganoff are assembled. Stir them and bring to a boil; no need to boil. Here is another answer to the question: “What to cook with beef for main course?” Serve with a side dish, the second one is ready!

As you can see, preparing beef main courses is simple and fast, convenient and very tasty. In fact, there are a lot of beef dishes. It can be boiled and fried, stewed and baked. It, as already mentioned, goes well with any side dish. You can make minced meat from it, which will serve as the basis for cutlets, fillings for pies, casseroles, or, for example, navy-style pasta. Beef can be stewed or baked in the oven along with potatoes, making it an ideal second course that does not require preparing a side dish.

Beef on the bone is a general name for different cuts of meat. Cooking time varies depending on the amount of meat fiber. The product is often used for soups, broths, and stews, since such a set always gives a good fat and makes first courses satisfying and rich in taste.

How to prepare the ingredient

Part of a carcass of this type can be used solo. It could be:

• loin;
• ribs;
• steaks.

The above parts can be baked, stewed or fried. Soup sets are often added to various stews. Many housewives are concerned about the question of how long to cook the product to obtain a rich meat broth. The classic cooking option is 1.5 hours, but the time may vary. Here you will find many interesting step by step recipe with a photo where chefs show all the nuances of cooking in every detail!

Dishes with beef on the bone

With this part of the meat carcass you can prepare many delicious warming first courses, such as:

• solyanka;
• borsch;
• soups;
• stew.

Various versions of stew, stewed, marinated and boiled meat are extremely popular. Which option do you like? Choose best recipe from our culinary selection!

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

Beshbarmak - boiled meat with homemade noodles, seasoned with onions - this is a traditional dish Turkic peoples(Kazakhs, Kalmyks, Tajiks, etc.). The recipe is extremely simple, tasty and satisfying...

The dish turns out beautiful, satisfying and healthy, and what’s most remarkable is that in the summer, beef can be cooked with fresh beans, which significantly speeds up the cooking process...

In the summer, when the bazaar is already full of cheap vegetables and herbs, don’t miss the moment and be sure to pamper your family with this famous Central Asian dish...

The classic recipe for shurpa uses lamb, but it is not always available, including in terms of price. Therefore, lamb can be successfully replaced with beef on the bone - shank, ribs...

This dish deserves the highest praise. Of course, according to Caucasian canons, classic khashlama is made from lamb, but beef khashlama is no less tasty, beautiful and satisfying...

It's rare that a meat dish can boast not only a 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. Compound: 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, a spoonful 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...

There is nothing easier than taking a piece of beef and frying it with onions. How to keep the meat tender is described in this recipe. Ingredients: beef, onions, spices, vegetable oil...

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

You can buy ham in the store, or you can cook it yourself according to an old French recipe. Ingredients: beef ham, beef shank, onion, carrots, white wine, herbs, gelatin...

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 spectrum for beef lovers taste qualities. 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 culinary features one or another 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 you to cut the classic dish of English cuisine - roast beef, as well as make goulash, chops, and 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.