Trying to find options for what to cook from beef, the hostess will get acquainted with a lot of interesting tasty recipes. This is a popular meat, which today is easy to buy in any supermarket. It becomes the basis of soups, first courses, main courses, appetizers, etc.

What to cook with beef for the first?

There are a lot of options for the first dishes of beef meat.

Most often, it turns out to be the basis of traditional oriental soups. Beef in such cases is usually complemented by numerous spices and seasonings.

Classic Beef Kharcho Soup

Ingredients: a pound of meat on the bone, 90 g of long rice, the same amount of walnuts, 3 tbsp. l tkemali sauce, onion, sweet bell pepper, a pinch of hot red pepper, sunli hops to taste, 4 garlic cloves, 70 g tomato paste, 4 - 5 sprigs of fresh cilantro, carrots, a couple of bay leaves, salt.

  1. The meat is poured with water, bay leaf is added to it, after which the basis for the soup is cooked until the beef is fully cooked. In the process, you need to remove foam from the liquid. With a slight boil, the broth is boiled for about 2 hours.
  2. Onion cubes are fried in a pan until golden brown. Ideally, beef fat. If it was not at hand, ordinary vegetable oil is also suitable. To the already prepared onion, grated carrots and pepper crusts pour out. After a couple of minutes of frying, tomato paste is added. Stew together the ingredients for 8 to 9 minutes.
  3. Milled nuts are combined with crushed garlic. This mixture is also sent to the pan. After that, the container can be removed from the fire.
  4. The meat is removed from the liquid, cut off from the bone. The broth is filtered. Slices of beef come back into it, washed rice is poured.
  5. After 10 - 12 minutes of cooking, you can put sauce, dressing from the pan, all seasonings, salt and chopped greens into the soup.
  6. It remains to cook the soup for 5 - 6 minutes and you can remove it from the heat.

Before serving for dinner, the treat should be well infused in a tightly closed pan.

Pea first course on beef broth

Ingredients: 420 g of beef, a pound of chopped peas, large carrots, 2 onions, salt, spices, herbs.

  1. It is better to choose meat on the bone. This will make the broth more rich. It is poured with cold water and sent to the fire with one peeled onion. Ready meat is cut off from the bone and poured into the broth.
  2. At the same time, peas are set to cook, soaked in water for several hours in advance (best of all - all night). When the beans are cooked, they are crushed by a blender and transferred to the meat broth.
  3. The remaining onion and carrot are finely chopped and fried to an appetizing blush on any fat. Ready vegetables are transferred to the future soup along with the remaining oil.

The soup is salted, flavored with selected spices and served for dinner with chopped fresh herbs.

Beef Khashlama in Armenian

Ingredients: 2.5 kg of meat pulp, 2 sweet bell peppers, 3 - 5 potatoes, 4 - 6 small tomatoes, 2 onions, a bunch of fresh dill, 80 ml of light beer, salt, a pinch of ground sweet paprika, saffron, hops - put in.

  1. Large half-rings of onions, medium slices of meat, and all spices are sent to the cauldron. Large pieces of sweet pepper and tomatoes are laid out on top.
  2. Cubes of potato sprinkle on red vegetables. It is enough to divide each potato into 6 - 8 parts.
  3. Lastly, chopped dill is poured into the cauldron, beer is poured and water is added. The liquid should completely cover all the ingredients.
  4. Over low heat, under the cover of the khashlam, it will languish for 2.5 to 3 hours.

Thick Armenian soup is served hot with homemade bread for dinner.

Traditional shurpa

Ingredients: a pound of meat tenderloin, 2 - 3 potatoes, large onions, carrots, sweet bell pepper, 2 fresh tomatoes, 2 tbsp. l pasta from tomatoes, 3-4 garlic cloves, a bunch of fresh herbs, salt, spices for beef.

  1. In a cauldron, large cubes of onion are slightly fried in hot oil. Next to the vegetable are added medium slices of beef tenderloin, sprinkled with spices. The ingredients simmer together until the meat juice is evaporated.
  2. All vegetables are randomly chopped. It is advisable to grind pepper and potatoes with the same cubes, and grate the carrots coarsely. Tomatoes are cut in pieces along with the skin.
  3. When the pieces of meat begin to be fried, all vegetables and spices, except potatoes, are added to them in turn. After each new serving, the ingredients are fried together with frequent stirring for a couple of minutes.
  4. After tomatoes, tomato paste is sent to the cauldron. She will make the taste of the finished dish brighter.
  5. Boiling water is poured into the container, which should completely cover all the ingredients.
  6. On low heat under a tightly closed lid, the dish languishes for a little less than an hour. The exact time depends on the "age" of beef.
  7. Further, potatoes are poured into the cauldron. Cooking continues until the potato slices are ready.
  8. At the very end, the dish is salted, crushed garlic, chopped greens are added to it.

Such a shurpa recipe can be improved to your own taste by experimenting with seasonings.

Fancy goulash soup

Ingredients: a pound of meat pulp, large beef bone, 270 g of fresh mushrooms, 3 to 4 potatoes, 2 onions, large carrots, 1/3 celery root, 2 bell peppers, 2 large raw eggs, 2 tbsp. flour, garlic to taste, 700 g of tomatoes in their own juice, 1 l of broth, 5 - 6 peas of allspice, 4 tbsp. l ground sweet paprika, a pinch of caraway seeds, salt.

  1. Thin half rings of onion are well fried in hot oil in a thick-walled pan. Then, small slices of meat and bone are laid out to them. The mass is fried with frequent stirring until the beef changes color.
  2. Cubes of celery and carrots are laid out in a pan. Frying continues until the liquid has completely evaporated from the pan.
  3. Paprika is poured in, canned tomatoes without skin are added.
  4. On medium heat, the mass languishes without a lid for 20 to 25 minutes. The contents of the container in the process should boil moderately.
  5. Next, pepper cubes, chopped garlic are placed in the dishes, the broth is poured.
  6. After boiling the liquid again, potato wedges, cumin, pepper are added to the pan. The mass slowly languishes while the dough is preparing.
  7. Eggs are broken into a bowl, poured. Flour is added to them. The components are kneaded. Thick, tight dough is put into the bag and in the refrigerator for 12 - 15 minutes.
  8. Champignon plates are laid out in the soup. Small pieces of chilled dough also pour out there. You can just pinch them off with your hands from the main piece.

It remains to salt the dish, sprinkle with chopped herbs and cook for another 8 - 9 minutes.

Barley Soup

Ingredients: 330 g of meat on the bone, 2.5 l of purified water, 1/3 tbsp. pearl barley, 1 pc. carrots and onions, 2 tomatoes, salt, spices.

  1. The meat is poured with water and cooked until tender. Next, the flesh is cut from the bone and returned to the broth.
  2. Finely chopped onions and carrots go to the pot.
  3. Tomatoes are added to the soup in the form of mashed peel.
  4. Boiled barley is already poured here.
  5. The dish is cooked for 12-14 minutes, salted, flavored with your favorite spices.

Ready soup should be infused under the lid for about half an hour.

Delicious beef broth mushroom soup

Ingredients: 430 g of meat pulp, 3 celery stalks, 2 carrots, 2 garlic cloves, onion, 180 g of champignons, 2 potatoes, 80 g of pearl barley, 2 l of meat broth, salt.

  1. Small pieces of beef are fried in a pan until roasted. The meat is transferred to a pan with broth.
  2. On the remaining fat, chopped onions, carrots, celery are cooked. They are fried for 4 to 5 minutes.
  3. Cut mushrooms are added to the mass. When the liquid evaporates from the pan, you can send the frying to the broth.
  4. Cubes of potatoes, barley, garlic, salt are added.

The soup is cooked until the cereals and potatoes are ready, after which it is left to infuse under the lid for 12 to 15 minutes.

Sorrel soup in a slow cooker

Ingredients: a pound of beef, 4 potatoes, a white onion and a bunch of green, 3 eggs, 2 bunches of fresh sorrel, salt, spices.

  1. The meat is poured with cold water and cooked for 100 - 110 minutes in the "Stewing" program.
  2. The resulting broth is filtered. Cubes of potatoes and beef cut into pieces are sent to it.
  3. A whole bulb is laid there. Products are salted.
  4. Cooking continues for another half hour, but already in the "Steaming" mode.
  5. Sorrel and chives are finely chopped.
  6. Raw eggs are beaten with a fork.
  7. When the potatoes are completely cooked, you can add all the greens to the broth and pour eggs in a thin stream.

After boiling again, you can pour the soup on plates and supplement with homemade sour cream.

Beef on the second

Dishes for the second of beef - hearty, tasty and easy to prepare. Any of them is suitable even for a festive feast.

To make the beef soft and juicy, it should always be pre-soaked in the marinade.

Baked in puff pastry

Ingredients: a little more kilo of beef tenderloin, a pound of frozen puff pastry, a pound of fresh mushrooms, 3 onions, 90 g of butter, 70 ml of dried white wine, 70 ml of cream, yolk, 20 ml of milk, 35 g of starch, salt, spices.

  1. Plates of fresh mushrooms are fried with spices and salt until the liquid evaporates from the pan. To them poured wine, cream. Mushrooms again remain on fire until the liquid evaporates.
  2. The resulting mass is mashed, an oil block and starch are added to it.
  3. A piece of meat cut in the form of a rectangle is wrapped with kitchen twine so that it does not deform. Beef is rubbed with salt.
  4. The workpiece is fried until a crust appears in a hot oil.
  5. The dough is cut into two parts and rolled slightly. Twine is removed from beef. It fits into the first part of the test. Mushroom puree is distributed on top.
  6. The meat is covered with a second plate of dough, smeared with yolk, whipped with milk. The edges are held together securely.

The dish is baked in the oven for 35 minutes at 220 degrees.

Classic Ossobuco Beef Recipe

Ingredients: beef shanks (2 pcs.), A glass of orange juice, 320 ml of dry white wine, 2 onions, 2 tomatoes, carrots, 90 g of tomato paste, garlic, 1 tbsp. l grated orange zest, 2 sprigs of rosemary and thyme, salt.

  1. Excess fat is cut from meat. Pieces rubbed with salt.
  2. Slices are fried in hot oil until golden brown, after which they are transferred to a separate plate.
  3. All vegetables are finely chopped and fried in the remaining fat.
  4. Wine is poured to the softened products, a paste of tomato, thyme, rosemary, juice and citrus zest is added. The mass languishes 5-6 minutes before the evaporation of alcohol.
  5. Fried meat is laid out in a frying pan. And spicy branches are removed from the container.

The mixture is stewed under a lid for 2 - 2.5 hours.

Hearty Boiled Meat Salad

Ingredients: a pound of meat, 6 onions, 380 ml of purified water, 1 tbsp. l vinegar essence, 6 tbsp. l refined oil, 3 tbsp. l tomato paste, a pinch of black and red hot pepper, 5 - 6 cloves of garlic, lavrushka.

  1. Onions are finely chopped and poured with vinegar essence diluted in water. After an hour, the vegetable is reclined in a colander and slightly squeezed out.
  2. Beef is cooked in salt water with a parsley and two kinds of pepper until cooked. The meat cools right in the broth. Next, the beef is broken down into fibers.
  3. The meat is mixed with onions.
  4. Shredded garlic with tomato paste is fried in a pan.
  5. The cooled contents are seasoned with a hot appetizer.

Before serving for dinner, the appetizer cools for several hours in coolness. If, after the holiday, for example, veal chops remained in the refrigerator, then they can be cut into strips and added to the salad instead of boiled meat.

Beef Stroganoff

Ingredients: a pound of meat fillet, 140 g sour cream, onion, 1 tbsp. l tomato paste and the same amount of flour, 160 ml of purified water, salt, black pepper.

  1. The beef is lightly beaten off in a whole piece. Next, the meat is cut across the fibers with thin strips, and the onions with thin quarters of rings.
  2. The meat straws are fried in hot oil until golden brown. Beef is transferred to another plate.
  3. In the same pan, the onion is fried until golden. Then the vegetable is sprinkled with flour and cooked for another minute.
  4. Pasta and sour cream are added to the onion, water is poured.
  5. The mass is salted, peppered. Meat is laid out in it.

Beef stroganoff languishes under the lid for 25 to 40 minutes.

Beef baked in a sleeve with mushroom sauce

Ingredients: a kilo of meat, 3 tsp. sweet mustard, as many dried herbs, juice of half a lemon, salt, pepper, 280 g champignons, 30 g dried porcini mushrooms, half a liter of medium cream, 2 tbsp. l flour, 60 ml of refined oil.

  1. The oil is mixed with dried herbs, salt, pepper, lemon juice, mustard.With this mixture, meat is rubbed on all sides.
  2. Beef is laid out in a baking sleeve. The meat is baked for 90 minutes at 180 degrees.
  3. Onions are chopped finely for the sauce, the dried mushrooms are chopped finely, the mushrooms are diced.
  4. Onion, fried on hot oil with fresh mushrooms. The mass is salted, peppered. Shredded dried mushrooms are poured into it and 130 ml of water are poured. The ingredients are fried for half an hour with frequent stirring.
  5. Cream and flour are added. The sauce is brought to a boil and immediately removed from the heat.

Finished meat is cut into pieces and poured with mushroom mass.

Delicious beef goulash

Ingredients: a pound of meat, 2 onions, 3 tbsp. l pasta from tomatoes and margarine, pepper, salt.

  1. Washed and dried meat is cut into medium pieces, sprinkled with salt, pepper.
  2. Onion is chopped into cubes.
  3. Slices of beef are fried on margarine until golden brown.
  4. The meat is poured with a small amount of salted water. Onion is poured out to it, tomato paste is added.
  5. The dish languishes under the lid for 80 - 90 minutes.

Ready goulash with gravy is served for dinner with any side dish.

Home-style roast in a slow cooker

Ingredients: 720 g meat, a kilo of potatoes, 2 carrots, large onion, 2 tbsp. l tomato paste with garlic, a couple of tablespoons of dried chopped herbs, salt, black pepper.

  1. In the “Frying” program, onion cubes are fried in hot oil. When the vegetable turns golden, pieces of meat are laid out to it. About 2 cm wide.
  2. The meat and onions are fried together for 20 to 25 minutes with frequent stirring.
  3. After the specified time, the remaining vegetables, salt, greens, pepper and tomato paste are randomly chopped into the container. Ingredients are poured with water. The liquid should completely cover them.
  4. In a stewing program, the dish languishes for 100 - 110 minutes.

Classic steak

Ingredients: a pound of beef shoulder, 3 onions, 3 g of ground black pepper, 40 ml of refined oil, salt.

  1. The meat is chopped into small cubes with a sharp knife. Onions are cut in the same way.
  2. Vegetables and minced meat are combined in a bowl, after which the mass is salted, peppered and beaten well on the edge of the bowl.
  3. Oiled hands form round billets. In total, they should turn out 6 pieces.

In a grill pan with hot oil, the steaks are grilled for 4 - 5 minutes on each side.

Stroganoff beef with sour cream

Ingredients: 830 g of meat pulp, 3 onions, 1.5 tbsp. fat sour cream, 3-4 tbsp. l tomato paste, 60 g butter, salt, freshly ground black pepper, a bunch of greens.

  1. First of all, meat is prepared - it is cleaned from films and tendons. A piece is cut into thin slices. To make beef even softer, you need to slightly beat it off with a special hammer.
  2. On melted butter, onion cubes are fried until a delicious blush. Then they are cooked already with the meat. The latter should change color and become lightly crusted. Salt and pepper are poured into the pan. Sour cream, tomato paste is added.
  3. The last chopped greens is poured.

The dish is stewed under a lid over low heat until the meat is soft.

Meat baked in slices in foil

Ingredients: 340 g of beef pulp, medium onion, 1 tbsp. l honey mustard, salt, a mixture of peppers, dry garlic, thyme, dried herbs. How to cook beef in the oven in slices is described below.

  1. The meat is cut into small pieces and sent to a bowl with onion half rings.
  2. All bulk ingredients and mustard are added. The ingredients are well rubbed by hands between each other. Beef should be saturated with salt and all flavorful ingredients.
  3. The contents of the bowl are transferred onto the foil and wrapped tightly.

The dish will be baked in a well-heated oven for 70 - 80 minutes.

Tatar beef with beef

Ingredients: 230 g of beef pulp, pickles, onion, 3 tbsp. l tomato pasta, 4 potatoes, 60 ml of heavy cream, salt, a mixture of peppers.

  1. A piece of meat is cut into thin slices. They are washed and dried with paper towels.
  2. Onions and pickles are cut into thin strips.
  3. The potato is peeled, cut into slices and immediately sent to cook.
  4. The onion is fried until golden brown, after which the meat is laid out to it. Together, the ingredients are fried for 8 to 9 minutes.
  5. Straws of pickles are laid out on the pan, and after a couple of minutes - tomato paste, salt, peppers.
  6. Beef Azu stewed until soft meat.
  7. Mashed potatoes with salt and cream.

For each serving of mashed potatoes, several tablespoons of ready-made azure are laid out.

Juicy and soft beef tenderloin steak

Ingredients: large steak, freshly ground black pepper, salt.

  1. The steak is washed and dried well with paper towels. It should be cut across the fibers.
  2. To keep the meat rounded, it is tied with a thread.
  3. One side of the steak is coated with oil. It is with this part that it fits into a well-heated frying pan. On high heat, the meat is fried until golden brown.
  4. After oiling the second part of the steak with oil, the meat is gently turned over and brought to readiness. Only now you can salt it and get rid of the thread.
  5. Ready juicy beef in a pan is left for 5 - 6 minutes. Then the meat is transferred to a plate and covered with foil until it cools completely.

Serve steak deliciously with hot ketchup.

Pilaf in a slow cooker

Ingredients: a pound of meat, 3 onions, 2 tbsp. long-grain rice, 3 carrots, 4 to 6 teeth. fresh garlic, salt, a handful of seasoning for pilaf.

  1. Low-fat beef is freed from veins and films. It is cut into cubes.
  2. In the bowl of the device in the "Frying" mode, the meat is cooked for 20 minutes with frequent stirring. The lid does not close.
  3. Onion cubes pour out to the meat.
  4. A few minutes later - carrot sticks.
  5. After 5 to 7 minutes, half a glass of hot water is poured into the container, spices, salt, and cloves of garlic are added. The mass will be stewed for 50 minutes.
  6. Washed rice is laid out on the surface of the ingredients. Another half liter of hot water is added.
  7. For another 45 minutes, the Plov program is activated.

Instead, you can choose the option “Porridge” or “Cereals” for a dish. Ready beef pilaf should be infused for about 20 minutes under the lid.

Stew with vegetables

Ingredients: 720 g of beef pulp, onion, 640 g of potatoes, 1 pc. carrots, eggplant, tomatoes, bell peppers, 3 tbsp. l soy sauce, a pinch of spices, salt.

  1. Beef is cut into small pieces and fried until golden brown.
  2. After adding soy sauce, spices and salt, the frying continues for another 6 to 7 minutes.
  3. Pouring half a glass of hot water. Under the lid, the beef stews until fully cooked - about an hour.
  4. All vegetables are washed, peeled and diced. They take turns frying in a small amount of oil. Potatoes and a small amount of salt water are added last. Vegetables simmer until soft.
  5. To the mass from the previous step, the meat is laid out. The dish is stewed for another 9 - 10 minutes under the lid.

When the stew is infused a little, it can be served for dinner.

The most delicious beef cutlets

Ingredients: 210 g ground beef, onion, egg, slice of white bread, breadcrumbs, salt, aromatic herbs.

  1. The bread without a crust is soaked for several minutes in warm water, after which it is wrung out and, together with the onion, is sent to a blender.
  2. The ground mass is mixed with meat.
  3. Aromatic herbs, salt, a raw egg are added to the minced meat.
  4. After the next mixing small cutlets are molded from the mass.

Billets are rolled in breadcrumbs and fried until golden brown.

Beef pastrami in marinade

Ingredients: 730 g of beef, 1 tsp. turmeric, the same amount of ground coriander and beans, a pinch of sweet paprika, 5 garlic cloves, 1 tsp. Provencal mixture of herbs, salt, 80 ml of sunflower oil.

  1. A piece of meat must be aged in brine. For its preparation, salt is added to the water at the rate of 1 tbsp. l dry product in 1 cup of liquid.
  2. A pot of beef in brine is sent to the cold for a day.
  3. Next, the meat is dried with paper towels.
  4. All of these spices are mixed. To them crushed garlic, oil is added.
  5. The resulting mixture is rubbed on all sides prepared meat.
  6. Beef is hermetically wrapped in foil.
  7. In a very hot oven, meat is baked for 45 minutes. Then it is left in the cooling cabinet that is already turned off for another 3 hours.
  8. Then the beef in the foil is cleaned overnight in the refrigerator.

In the morning, the finished snack can be cut into slices and sampled.

Diet recipes

For diet recipes, lean slices of beef are usually used. Ideally, young fresh veal.

Pea and Cauliflower Soup

Ingredients: a head of cauliflower, 160 g of low-fat beef, 3 potatoes, carrots, onions, 120 g of frozen green peas, 3 tbsp. l olive oil, salt, spices.

  1. Beef is cut into small pieces and sent to cook for 40 - 50 minutes.
  2. All finely chopped vegetables, except cabbage, are poured into the broth. Preliminary roasting is not required for them. Peas are sent to the water frozen.
  3. When the potatoes soften, you can pour cabbage inflorescences into the pan.
  4. Ready soup is delicious served for dinner with low-fat sour cream.

Steamed meat recipe in a slow cooker

Ingredients: 620 g of meat pulp, 2 onions, salt, spices.

  1. Beef is washed with a whole piece, dried. Next, the meat is rubbed with selected spices and salt.
  2. Half-rings of raw onions are sprinkled to the beef. In this form, the meat is left for about half an hour.
  3. Next, a piece of beef is wrapped in foil and laid on a wire rack for cooking steamed dishes. Water is poured into the bowl of the device to the lower risks.
  4. In the “Steaming” program, the dish is cooked for 70 minutes.

Ready meat is cut into slices and served for dinner with your favorite sauces.

Flavored beef in curry tomato sauce

Ingredients: a pound of meat, onion, a pair of garlic cloves, 2 tbsp. l olive oil, 10 g of salt, 1 tbsp. l curry, 5 tbsp. l pasta from tomatoes.

  1. The beef is coarsely chopped and fried in olive oil until tender.
  2. Shredded onions and garlic are laid out for the meat. Salt is added.
  3. The mass is stewed for 15 to 17 minutes.
  4. After adding tomato paste, the mixture languishes under the lid for another 12 to 14 minutes.

About 5 minutes before the dish is ready, curry is added to it.

Braised lean beef with dried apricots

Ingredients: 620 g of meat, 60 g of prunes, dried apricots, walnuts, 1.5 tbsp. semisweet white wine, chive, onion, salt.

  1. In a well-heated skillet with vegetable oil, small slices of lean beef are cooked before the juice evaporates.
  2. The contents of the pan are salted. Wine is poured to it, chopped nuts, onion cubes, crushed garlic and small pieces of dried fruit are added.
  3. Ingredients are stewed together for at least a third of an hour.

The dish is served for dinner with boiled rice.

Steak under melon marinade

Ingredients: 4 steaks, salt, pepper, 2 large slices of melon, 50 g of butter, fresh garlic to taste, half a glass of broth.

  1. Melon is cut into small cubes and fried in butter. Chopped garlic to taste is added to the mass. The pieces of melon after frying should become very soft and tender.
  2. Beef steaks are rubbed with salt, pepper, filled with broth and stewed under a lid over medium heat until cooked.
  3. The meat is transferred to a heat-resistant container, covered with mass from the first step, and then sent to the oven for 15 - 17 minutes.

The treat is served hot for dinner without a side dish.

Baked Dietary Beef with Mushrooms

Ingredients: a pound of pulp of the shoulder blade, onion, salt, 420 g honey mushrooms, 1.5 tbsp. water, salt, pepper.

  1. Small pieces of meat, mushrooms and onions are sent to the bowl of the multicooker, salted, pepper and fry for 15-17 minutes in a suitable program.
  2. Water is poured into the container, the device is switched to the "Extinguishing" mode.
  3. The dish is cooked under the lid for 60 - 70 minutes.

To taste, any additional chopped vegetables can be added to meat and mushrooms.

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