It is very good to cook beef in tomato sauce. The sauce can be made like this: take peeled tomatoes, put them in meat, browned with onions, pour dry wine.
Culinary classic: beef stew in tomato sauce
Light diet beef is very receptive to aromatic herbs and spices, and tomato sauce added at the right time will make lean beef more tender.
Advice: when cooking, do not allow it to boil too much; it is better to simmer over low heat.
To make it perfect, it is better to add beans to the beef, soaked in cold water the night before.
You will need:
Cooking time: 1 hour 30 minutes. Calorie content per serving: 174 kcal.
How to cook:
Tip: if the dish turns out too thick, you can add a little more tomato juice or just water.
Beef in tomato sauce is a familiar dish to everyone. There are a million such recipes, but you can always find a new one.
You will need:
For the sauce:
Time required: 70 min. Calorie content: 168 kcal.
How to cook:
Tomatoes always play the main role in the sauce; they also decorate the sauce with their color; of course, they must be as ripe as possible.
This dish is very light, with a minimal set of ingredients; you can add any herbs to it or do without them, but be sure to add onions.
You will need:
Cooking time: 2 hours.
Serving contains: 175 kcal.
Cooking beef in tomato sauce in a slow cooker:
Tip: be sure to add onions to the tomato sauce, otherwise it will turn out bland.
The main thing in this dish is to combine the pasta and beef with tomato sauce.
You will need:
Time: 45 min.
Calorie content: 199 kcal.
How to cook:
Tip: cook the spaghetti in a large saucepan, salt the water thoroughly, then they will not stick together and will be ready at the same time.
We draw your attention to the recipe, which is truly hearty, but not heavy. It can be used to prepare a low-calorie lunch.
Required:
Cooking time: 1 hour. One serving contains: 155 kcal.
How to cook:
This beef goes well with a light vegetable salad; just cut fresh cucumbers and tomatoes into thin slices, sprinkle with pepper and salt to taste and place beautifully on a dish; if desired, you can add thinly sliced blue onions or finely chopped green onions.
Whatever cut of beef you buy, there are general rules for choosing and cooking:
The video explains how to cook beef in tomato sauce in the oven:
To cook beef in tomato-sour cream sauce, take the beef pulp, peel its tendons, rinse under running water and cut into small cubes:
Fry the meat in hot oil until golden brown. It is best to fry meat in one layer (if necessary, in several batches). If you lay out all the meat at once, it will release a lot of its juice and then it will turn out not fried, but stewed:
If you fried the meat in several batches, then now we combine it all together, salt and pepper. Add a little water and simmer the meat under the lid over low heat until it is soft.
Meanwhile, while the meat is stewing, fry medium-sized chopped onions in a separate frying pan. When the onion becomes transparent, add the sifted flour to it and fry everything together for another two or three minutes:
Now add tomato paste and sour cream and get something like this sauce, which we will add to the frying pan or pan where the beef is stewed:
And in this sauce we simmer the meat until the end, until it becomes so soft that it literally melts in your mouth. This will take about an hour and a half. The main thing is to stir it periodically so that the meat does not burn.
At the very end, before turning off the heat, add garlic and herbs to the meat and turn off the heat. Serve with pasta, garnished with green leaves.
As for me, I buy beef relatively rarely, most often when I come across a “lucky” and fresh piece. And I always cook several dishes, but among them there is always one thing - beef gravy. I don’t even know if this is a cry from childhood memories, or something else, but one thing I can say for sure is that I absolutely love beef gravy with various side dishes. After all, the beef in the gravy turns out to be incredibly tender, and a large amount of the gravy itself with tomato paste and various spices makes this dish something special, along with its simplicity...
To prepare beef gravy with tomato paste you will need (4 servings):
400 g beef tenderloin;
150-250 g of water;
2 large carrots;
2 tomatoes (pulp);
1 large red onion;
2-3 tbsp. l. tomato paste;
2-3 tbsp. l. acute treatment (optional);
1-2 tbsp. l. vegetable oil (for frying);
1-2 cloves of garlic;
1-2 bay leaves;
2-3 black peppercorns;
thyme sprigs - to taste;
salt, pepper mixture, red sweet paprika - to taste;
cumin, cumin - to taste.
Remove the skin from the tomatoes, cut into cubes (you can use ready-made tomato pulp) and add to the beef. Add also salt, a mixture of peppers, peppercorns, bay leaves, red paprika, cumin, cumin and thyme sprigs. Mix. Reduce heat to medium, cover and cook for 10-15 minutes.
Add the tomato mixture to the beef, stir, add salt and spices to taste if necessary. Cook the gravy over low heat and covered for about an hour (the time depends on what kind of meat you use and how large you cut it), stirring the gravy occasionally and adding water as needed.
Tender and very tasty beef gravy with tomato paste is ready. Bon appetit!
Eat with pleasure!
Beef in a thick sauce seasoned with spices is just the thing when you want to eat a large piece of meat and complement it with the appropriate side dish. There’s no need to be particularly weird; it’s best to choose a classic side dish, namely mashed potatoes. Potatoes sprinkled with sauce and covered with a juicy and soft piece of meat will please everyone.
And the issue of delicious dinners will be resolved. It is very convenient to have such a dish in the refrigerator; take it out, heat it up and add any side dish. Share the recipe with your friends, enjoy your meal.
Cooking any meat by poaching with vegetables in its own juice is very common not only in the Caucasus, but throughout the world. An amazing and simple dish - beef in sauce, a great combination of meat and tomato sauce with lots of vegetables.
Usually, a dish whose name contains the combination “in its own juice” is perceived by us as something completely natural and tasty, at the subconscious level. Somewhere in there we have it, since it’s in its own juice, which means without excess, without water or additives. This is usually the case. Poaching is one of the main methods of cooking food. Moreover, there is no clear boundary between poaching and cooking in a small amount of liquid. It turns out very tasty too.
When cooking meat, as a rule, little liquid is released. But if the meat is cooked as part of a complex dish with vegetables, the moisture of the vegetables is quite enough for cooking. As an exception, sometimes a little broth or water is added. Likewise, beef in sauce can be prepared with the addition of liquid or in the liquid secreted by vegetables.
In the Caucasus, the method of cooking by poaching several foods at the same time is as common as other cooking methods: boiling, frying, baking.
Beef in tomato and vegetable sauce is prepared by poaching the ingredients without adding liquid.
A low-fat spatula is best suited for this dish.
Melt the butter in a frying pan and fry the beef in it
Fry the meat over medium heat, stirring and uncovered
Add peeled and sliced onion
Fry meat with onions for 5-6 minutes
Vegetables for frying and sauce
Add vegetable puree to meat
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