In spite of the fact that many people tend to regard beef as hard meat, in fact, chops from it can turn out to be extremely delicate, if it's wise to take up their cooking. How to make chops from beef soft? Elementarily simple! Cut the meat across the fibers, do not beat too finely, fry for a few minutes in a well-heated frying pan and serve with your favorite sauces.
Beef chops in rosemary batter
Ingredients:
- beef pulp - 640 g;
- branches of rosemary - 2 pcs .;
- garlic cloves - 1 piece;
- grated Parmesan - 25 g;
- olive oil - 15 ml;
- parsley greens - 1/4 of a century;
- egg - 1 piece;
- flour - 55 g;
- bread crumb - 1/3 tbsp.
Preparation
For fragrant rosemary bread crumb with a blender, whip the bread crumbs with rosemary leaves, grated cheese, garlic tooth and butter. We shift the breadcrumbs into a separate plate, and in another container we beat the egg.
We divide the beef pulp into 4 equal portions, slightly beat off each of them in order to make the fibers softer. Meat flounder in flour, do not forget to salt, then dip into the egg and sprinkle with bread crumbs. Fry the meat for a couple of minutes on each side. If you decide to cook chops from the beef in the multivark , pre-heat the device in the "Frying" or "Baking" mode.
Beef chops with mustard
We are used to the fact that chops can only be prepared from pure pulp, but in fact, the meat on the bone is also well suited for this purpose. Hardly beat the pulp, season it and after roasting, let it in a fragrant mustard sauce.
Ingredients:
- beef chops on the bone - 2 pcs .;
- butter - 25 g;
- garlic teeth - 2 pieces;
- shallots - 1 piece;
- Fenugreek seeds - 1 teaspoon;
- capers - 5 pcs .;
- white dry wine - 60 ml;
- a handful of thyme;
- juice of 1 lemon;
- cream - 55 ml;
- sweet Dijon mustard - 25 g.
Preparation
Before tasty preparation of beef chops, you need to make sure that the meat has room temperature. Hardly heated chops are generously seasoned and laid out on a heavily heated frying pan with olive oil. We brown beef for a couple of minutes from each side.
In the saucepan, melt the butter and let on it garlic with shallot. Add to the frying capers, fenugreek and pour the wine. Following the wine pour in lemon juice, cream, add thyme and mustard. When the sauce warms up, we put chops into it and stew them for another 2-3 minutes.