Beef with onions - how to cook tender and juicy meat. Beef stew with onions, with carrots and onions, with pepper and onions

Beef with onions - how to cook tender and juicy meat. Beef stew with onions, with carrots and onions, with pepper and onions

Regular consumption of beef improves digestion, lowers cholesterol and neutralizes increased acidity.

Beef is quickly absorbed, so nutritionists recommend it to those who are overweight.

Properly cooked beef will saturate the body and improve well-being.

Beef with onions - the basic principles of cooking

As a rule, after heat treatment, the beef becomes tough. Therefore, to make the meat tender, beef is cooked with onions. It contains a lot of vitamin C, thanks to which the meat becomes soft.

It is advisable to marinate beef before cooking, so that it absorbs the aromas of vegetables and spices to the maximum.

Beef with onions can be stewed or fried in a pan.

Beef pulp is washed, cut off all the films and excess fat. The meat is cut into slices and lightly fried in a frying pan in a small amount of vegetable oil over high heat. This is done so that the juice “sealed” inside the pieces, and the meat remains juicy.

In addition to onions, other vegetables are added to the dish. To make the taste of the dish brighter, you can add soy sauce. It will beautifully caramelize meat with vegetables and the dish will turn out appetizing and beautiful.

Recipe 1. Beef stew with onions

Ingredients

  • beef tenderloin - half a kilogram;
  • ground pepper;
  • vegetable oil;
  • salt;
  • onions - three heads;
  • hot water.

Method of preparation

1. Beef tenderloin wash, cut off the film and excess fat. Dip the meat in a napkin and cut into pieces across the grain.

2. Heat the pan, grease it with vegetable oil. Place the beef in a frying pan and fry, stirring constantly, on all sides until golden brown.

3. Boil water in the kettle.

4. Cover the pan, twist the fire and leave to stew in its own juice for a few minutes. 5. Pour boiling water into the pan. Water should completely cover the meat. Close the lid and continue to simmer.

6. Peel the bulbs and chop into half rings. Add the onion to the meat, salt and season with spices and pepper. Stir and cook until soft onions. Serve with any side dish.

Recipe 2. Beef stew with onions and potatoes

Ingredients

  • beef pulp - half a kilogram;
  • butter - 50 g;
  • onions - two heads;
  • carnation - two buds;
  • six black peppercorns;
  • flour - 30 g;
  • bay leaf;
  • potatoes - 800g.

Method of preparation

1. Clean the beef pulp from all the excess and wash it. Cut the meat into 100 gram slices. Salt each slice, season with pepper and roll in flour.

2. Fry the beef on both sides until an appetizing crust forms. Fold the meat into the cauldron.

3. In a skillet, where the meat was fried, pour in a glass of water and boil it a little. Then strain the liquid through a sieve in a cauldron with meat. Add two more glasses of hot water to this place, cover and simmer for two hours over low heat.

4. Peel the onions, finely crumble and add, after the allotted time, it to the meat.

5. Peel the potatoes, cut them into four pieces and fry slightly. Put the potatoes to the meat, add the cloves, bay leaf and black pepper. Continue to stew the beef for another half hour.

6. Serve the beef, garnished with chopped parsley and dill, with a salad of fresh vegetables.

Recipe 3. Beef stew with carrots and onions

Ingredients

  • 600 g of beef tenderloin;
  • 200 g onions;
  • three bay leaves;
  • ground black pepper;
  • 100 ml of vegetable oil;
  • 200 g carrots;
  • salt;
  • five peas of allspice;
  • a pinch of ground red pepper;
  • 5 g ground paprika.

Method of preparation 1. Wash and clean out any excess beef. Cut the meat into random pieces.

2. Put the beef in a deep cast iron skillet and pour a glass of boiling water.

3. Add bay leaf and allspice to the pan with the meat. Bring to a boil. Simmer, covered with a lid, over low heat for about forty minutes, until the liquid is almost evaporated.

4. Peel the onion, chop it in thick quarter rings. Peel the carrots, cut them in half lengthwise and crumble into slices.

5. Add vegetable oil to the pan with meat, add onions and carrots. Stir, increase the heat and fry the meat with vegetables for about ten minutes.

6. Pour in another glass of boiling water, salt and season with two types of pepper and paprika. Continue to simmer the beef, covered with a lid, for about forty minutes over low heat.

Recipe 4. Beef with carrots and onions in tomato sauce

Ingredients

  • 700 g of beef;
  • salt;
  • three onions;
  • 25 g sweet paprika;
  • carrot;
  • 5 g cumin;
  • five cloves of garlic;
  • vegetable oil - 100 ml;
  • 50 g of tomato paste.

Method of Preparation

1. Peeled onion finely chop. Peel the carrots and cut them into large enough pieces. Peel the garlic cloves and cut them into slices.

2. Pour vegetable oil into the cauldron, put it on the fire and heat it. Put the chopped onion and fry it, stirring constantly, until soft.

3. Add carrots and garlic to onions and fry for another five minutes.

4. Wash the beef, peel off all excess and cut into small pieces. Put the meat to the vegetables and mix well. Season with cumin and sweet paprika. Add tomato paste and mix again.

5. Now pour in about one and a half liters of purified water and simmer the meat with onions until done. The sauce should become saturated and thicken. Salt and cook another five minutes. Serve with any side dish or fresh vegetable salad.

Recipe 5. Beef with peppers and onions with soy sauce

Ingredients

  • five cloves of garlic;
  • 700 g of beef;
  • 80 ml of soy sauce;
  • large pod of Bulgarian pepper;
  • salt;
  • vegetable oil;
  • pepper;
  • onion;
  • greens.

Ingredients

1. Wash beef and cut into small pieces.

2. Cut the Bulgarian pepper in half, remove the stalk and clean the seeds. Chop it into strips.

3. Peel the onion and cut it into half rings. Peeled garlic finely crumble.

4. Combine meat with onions and peppers in deep dishes. Salt and mix, slightly kneading, to the vegetables secrete juice. Leave the beef to marinate for half an hour.

5. Heat the oil in a cast iron pan. Place pieces of meat in it and fry them on an intense fire to form a crust on top. Then add to the beef mixture of peppers and onions. Twist the heat to medium and cook until all the moisture has evaporated and the vegetables start to roast. At the end, pour in the soy sauce and cook for another minute, stirring.

6. Add chopped greens to the finished dish, mix and serve with any side dish.

Recipe 6. Beef with onions in a pan

Ingredients

  • beef pulp - 650 g;
  • salt;
  • 250 g onions;
  • vegetable oil - 60 ml;
  • a mixture of peppers;
  • coriander seeds.

Method of preparation

1. Rinse the beef, clean it from films and veins. Cut the meat in half centimeter cubes.

2. Heat the vegetable oil in a cast iron skillet. Put the pieces of beef and fry, not turning, until it grabs the crust.

3. Then twist the heat to medium, add the onion cut into half rings and mix. Cover the pan with a lid and simmer the beef in its own juice until it is completely evaporated.

4. Season the meat with salt and spices and fry for another seven minutes without covering. Serve beef with onions with garnish or vegetable salad.

Recipe 7. Spicy beef with onions in a pan

Ingredients

  • half a cup of vegetable oil;
  • 300 g beef fillet;
  • chili peppers;
  • large onion;
  • salt;
  • two bell peppers of different colors;
  • sugar - 25 g;
  • carrot;
  • half a cup of dark soy sauce;
  • ginger root - 50 g;
  • three cloves of garlic.

Method of preparation

1. Peel the ginger root and finely chop it up. Peeled garlic chunks to skip through the garlic press. Free the chilli peppers from the seeds and chop them finely.

2. Pour soy sauce into the cup, add salt, if there is not enough salt, add sugar and mix thoroughly. Add garlic, chilli and ginger to the sauce.

3. Wash the beef, dip it with napkins and cut into thin straws. Put meat in marinade and leave for half an hour.

4. Bulgarian pepper cut in half, remove the stalk with seeds and cut it into strips. Peel the onion and chop it into half rings. Chopped carrots chopped grated for carrots in Korean.

5. Put on the fire a deep frying pan with a thick bottom, pour in the oil and heat it up to light smoke. Remove the meat from the marinade with a slotted spoon and place it in the pan. Marinade not pour out!

6. Roast beef, stirring constantly, for five minutes.

7. Put the beef on a plate. Add oil to the pan, put carrots and onions. Fry, stirring constantly, for about three minutes until soft.

8. Put the meat in a frying pan and pour the marinade over everything. Add chopped sweet pepper. Stir and fry for three minutes. Then remove the pan from the heat and arrange into plates.

Recipe 8. Beef with onions in a pan

Ingredients

  • beef pulp - 700 g;
  • cilantro leaves - handful;
  • two sweet red peppers;
  • vegetable oil - 50 ml;
  • onion head
  • marinade
  • soy sauce - 100 ml;
  • red chili paste - 5 g;
  • sherry - 80 ml;
  • corn starch - 50 g;
  • sugar - 50 g;
  • garlic - three cloves;
  • grated ginger - 25 g.

Method of preparation

1. Combine soy sauce in a cup with chili paste, sugar, garlic, starch and ginger.

2. Wash, dry and chop the beef into thin slices. Dip the meat in the marinade and mix.

3. Peel sweet pepper from seeds and peduncles. Cut the rings. Onion chop half rings.

4. Heat a spoonful of butter over high heat, put the onion in it and fry, stirring constantly, until soft.

5. Now add the sweet pepper, stir and fry for about a minute. Put the vegetable fry on a plate.

6. Remove the beef from the marinade. Fry the meat to roast in several portions. Add in the pan all the meat and vegetable frying. Pour the marinade, twist the fire and simmer on low heat until the sauce thickens. Serve the beef with rice or potato side dish.

Beef with Onions - Tips and Tricks

  • If the beef is old, brush it two hours before cooking with mustard, then rinse. So the meat will cook much faster.
  • Put a piece of lemon with the skin on the skillet during the roasting of the meat, along with the peel, so that the beef tastes better.
  • Beef will be softer if a little vinegar is added during the stewing process.
  • Soak the beef for half an hour in milk, it will make the meat softer.
Comments (0)
Popular articles
Search