Among all varieties of red meat, beef can be safely called the most universal. In the course there is almost any part of the carcass, each of which can be used in a separate dish and prepared based on different technologies. Taking the opportunity to tell you about all the versatility of this meat, we hasten to share ways of preparing dishes from beef for the second.
Beef recipe for the second
If at hand was a beef flesh, then it can be drowned in a creamy sauce in the manner of Beef Stroganoff. Within the framework of this recipe, the company will make mushrooms by pieces of beef. You can serve ready-made beef with any preferred addition, but it will be especially advantageous if it is combined with pasta or potatoes.
Ingredients:
- beef broth - 115 ml;
- milk - 105 ml;
- white wine - 115 ml;
- Dried onions and parsley - 1 teaspoon;
- celery (seeds), paprika - on? h. spoons;
- onion - 145 g;
- beef pulp - 1.2 kg;
- sour cream - 265 g;
- flour - 35 g;
- champignons - 175 g.
Preparation
Start with the preparation of meat. Dividing the beef into small pieces of medium size, fry each until blubber, and then shift to a separate dish. Instead of beef, let onion slices with mushrooms in the same frying pan, and then add to them meat with spices after the excess moisture from the mushrooms evaporates. Sprinkle the meat and mushrooms with flour, and after mixing, pour in a mixture of broth and milk with white wine. Gently combine the liquid with sour cream and leave in a low heat, waiting for the thickening of the sauce and the full preparedness of the meat itself. The second dish of beef is ready in a hurry, you can serve it immediately.
The second dish of beef in the oven
If you do not know what to make of beef for the second, then this recipe will have to be handy even if you plan to cover a festive table. These simple rolls can be stuffed with almost anything, but our variation contains raisins, nuts and cheese at the base.
Ingredients:
- a handful of raisins;
- white wine - 65 ml;
- a handful of green parsley;
- grated Parmesan - 65 g;
- garlic - 4 teeth;
- bread breading - 45 g;
- pine nuts - 70 g;
- beef pulp - 780 g;
- onions - 35 g.
Preparation
Slightly save the onion slices and splash the wine. When the liquid evaporates by half, add raisins, parsley, garlic chopped and chopped pine nuts. Remove the filling from the heat, cool and add the cheese.
Slice the pulp and season generously. Distribute the filling over the meat layer and roll it into a roll. Fix each roll with skewers and brown on high heat. Roasted rolls bake at 190 degrees 25 minutes. Ready meat should lie about 10 minutes before slicing.
What to cook from the ribs of beef to the second?
If you decide to make a dish of beef for the second in the pots, then use the cheapest meat, for example beef ribs, which, after prolonged anguish, begin to disintegrate under the fork and reveal their maximum taste.
Ingredients:
- beer - 870 ml;
- ribs beef - 1,8 kg;
- bacon - 115 g;
- carrots - 165 g;
- onion - 185 g;
- celery (stems) - 3 pcs .;
- tomato paste - 85 g;
- beef broth - 1,1 l;
- Worcestershire sauce - 25 ml;
- sugar - 5 g.
Preparation
Fry the bacon slices until you have fattened them. On warmed fat, save the vegetables and brown your meat. Distribute prepared ingredients to pots, then prepare a mixture of beer, broth, tomato paste, wooster and sugar. Evenly distribute the resulting mixture in all pots and put them in a preheated to 185 degrees oven for an hour and a half. As a result, the liquid must turn into a thickened sauce, and the meat soften.