Appetizing entrecote: the recipe is cooking with a photo. Beef or pork entrecote - what's more tasty?

Torn and roasted meat without any breading - that's what entrecote. The recipe, invented in time immemorial, assumed that for these purposes only beef will be used. And the dish was only intercostal part of the carcass. It is allowed to cook entrecote on both the bone and the thick edge - in principle only that it is necessarily fried. However, the times have changed, and with them the entrecote has changed. The recipe in modern interpretation allows the use of any meat. The main condition is only its high quality. Even pork, not too common (or too expensive) in the old days, it will fit. And optionally the use of a frying pan - there is a recipe for "entrecote in the oven." However, the dish remained popular and used even in such an undemanding era.

Breton Entrecote

Let's start with this, almost on the most popular recipe. In the entrecote in Breton is only the "right" meat, that is, beef. It is cut with chunks approximately from the male palm, slightly repulsed, rubbed with pepper and salt and poured with oil. Ideally, it should be olive. Half an hour the meat should stand in the room, soaked in spices, only after that it is fried - and necessarily in butter. The fire should be made strong enough to make the slices brown, but inside they were a little damp. Next: no real entrecote in Breton will not do without the so-called "green oil". For him, raw crushed onion and a few twigs of parsley rubbed with a piece of butter and black pepper. Such a mass is laid out on the bottom of the vessel, on it is placed beef, and the entrecote in Breton leaves for 7-10 minutes to the water bath. And when exposed on the table, it is poured by the juice that comes out of it.

Stuffed Austrian version

In this country, veal entrecote is loved. The recipe provides meat stuffing for more richness of taste. First, chopped, cut from the edge, salted and peppered slices are quickly fried, and after that the filling is laid out. For her, boiled potatoes (grams of 400 per third of a kilo of veal), 200 g of bacon and three steep eggs are cut into cubes, combined with chopped parsley and nutmegs, refilled with a glass of sour cream and unfolded over the entrecotes. They are rolled up by rolls, fastened with toothpicks and laid out on top of the onion with onion in butter. The dish is filled with a full glass of white wine and stewed until the veal is ready.

Alsace Entrecote

In this area there is a look at the dish and the individual way of its preparation. Again, this is again the entrecote of beef. The recipe has its own nuances. A pound of meat, usually salted and peppered, is fried together with a small amount of bacon slices. Then both are taken out, and a spoon of flour is fried in the frying pan, after which the bacon grease returns and the chopped onions, greens and carrots are poured. At the same time half a glass of vodka is poured in, and the dish is stewed until ready.

Warsaw Entrecote

Poles prefer pork entrecote. For him, the meat fights off, seasoned, from a small amount of flour and egg is made lezones, and from white bread - breading. Slices dipped first in the liquid, then - in crackers, and very quickly fryjuryatsya. Principal cooks are arguing whether this dish can be considered entrecote, but public opinion wins: it is so called, is in great demand, it means - can.

Vienna Entrecote

This is "correct" from the point of view of terminology, entrecote - from beef. Recipe includes an additional ingredient - veal broth. Attempts to replace it with another, even beef, the desired result was not given, so try to buy a slice of veal and cook the required component. The second obligatory condition is to roast the entrecotes not in oil but on fat. And dozharivat them until ready, not worth it: if there is a ruddy crust inside beef should be with blood. It is enough to prepare slices for a couple of minutes on each side. Salted and peppered steak entrecotes in Vienna after roasting; And for giving a special taste, sauce is prepared: onion butter is made onion, a volume of broth is poured into it (for 4 small bulbs) and a spoonful of grape vinegar is added. For garnish, beans and french fries are the most suitable.

Beer sauce for meat

At the beginning of cooking this is the most common entrecote - the recipe will vary the taste of gravy. It is recommended after beating and rubbing with a mixture of peppers and salt for half an hour, wait until the meat "takes" the fragrances, and only then rumble the chops. For a sauce, 3 spoons of flour are fried in butter; How to change the color - a glass of light beer is poured in and half of the beef broth. Boil - the container is removed from the fire. Mixer mixes two egg yolks, a third of a glass of cream, lemon juice, sugar and salt and cinnamon. The mixture is heated in a pan before thickening and will serve as a wonderful sauce. A little fineness: such a beef entrecote will be especially refined if sprinkled with salted peanuts and chopped crab sticks.

With béarnés sauce

Unlike most variations on the theme, this recipe is an entrecote in the oven. At first the meat is quickly fried in a pan, but after a quarter of an hour it is placed in the oven. After the tempered time, the oven switches off, but the beef is not taken out for another 10 minutes. Do not forget to water her sometimes! But with sauce will have to try. First, a third of a glass of white dry wine is combined with two tablespoons of ordinary vinegar, peppercorn, one shallow and branches of tarragon and chervil. Boil the liquid should be a third. After that it is filtered; Three egg yolks are poured into a bowl with a future sauce, and it is placed on a water bath. The entire time it is on it, the mass is beaten. Then it is added melted and slightly cooled butter (about 180 g). To introduce it it is necessary at first to drip, and then - as much as possible a thin trickle. Will stay seasoned with tarragon, cayenne pepper, salt and lemon juice - all to your liking. The entrecotes are served on the table with barnes.

Chops with mushrooms in sour cream

First, the entrecote from beef is quickly fried very quickly in the usual way - the recipe at this stage is no different from the basic one. Only then do the differences begin: a glass of broth (a pound of meat) is poured into the frying pan, and the contents are stewed practically until ready. At this stage, a quarter kilogram of mushrooms is introduced into the dish (the champignons will be appropriate, if they are not large, you can even not cut them) and sour cream sauce from the glass of sour cream into which two spoons of flour and lemon juice are interfered (as much as you like). All components are stewed until the mushrooms are ready, seasoned with suitable spices, cut off and flavored with parsley. Who does not believe that beef can be juicy - can be convinced on an example of this recipe.

Entrecote in red wine

One of the most popular ways of making such a dish. First, the entrecotes are fried in butter and transferred to a warmed plate. In the juice that has flowed from them, four bulbs (800 grams of beef) are sliced - they can be cut at their discretion, at least finely, even at rings. As soon as the onion becomes transparent and soft, half a liter of red wine pours in. Five minutes later, cream is added - about four spoonfuls. In parallel, in a pair of spoons of water two small starches are dissolved, the mug is put on the fire, and the mixture turns into a jelly. It pours out into the sauce, mixes, and the resulting gravy is poured into the entrecotes. In fact, the recipe is for beef. However, it is quite good for him and obtained a pork entrecote. So lovers of this meat can fully take it into service.

Entrecote in the oven

Although the dish was originally intended only for cow meat, it is not necessary to follow this rule, since it is not a shame to cook entrecotes from pork today. For a more successful final result, cut two onion heads and five battered pork entrecotes for an hour and a half are placed in a mixture of three spoons of balsamic vinegar with a sufficient amount of ground pepper. Then the pork is quickly browned, laid out in a bowl on the bottom, and placed in the oven until the transparent juice begins to appear when piercing.

Baranya Entrecote

As already mentioned, these delicious chops no longer require such a strict selection of meat. It is not necessary in the modern world to cook entrecote from beef - the recipe is adapted for other types of meat, including lamb. Since it has a peculiar smell, it is better to pre-marinate it. And not in something "severe", but in herbs. You can take a ready-made seasoning, for example Provencal herbs, but it is better to combine marjoram, rosemary, basil and thyme in the proportions that you prefer. If you add fresh mint and coriander, it will generally turn out very fragrant. This composition is sprinkled with entrecotes, sprinkled with lean oil and soy sauce, and marinated for two hours, or three. After the released time, the entrecotes are quickly fried, laid out on the oven sheet, onion rings are scattered on top, carrots with plates are placed on them, followed by potato slices, interspersed with the same herbs. To the tubers do not dry out, it is worth to sprinkle them with oil. The entire structure is covered with foil and sent to the oven for an hour. If desired, you can remove the foil, sprinkle the dish with cheese and leave in the oven for another ten minutes - to get a crispy crust. Thanks to this recipe, you get juicy aromatic entrecotes with garnish.

Entrecote "Esterházy"

Hungarians with Austrians argue about who exactly is the author of the recipe. They have a reason for this: almost the most appetizing entrecote - "Esterhazy". In this case, we note that the sauce is especially charming to him. First, the meat is fried - and postponed. Following the remaining fat from it, the onions are added, a little sugar is poured into it, followed by chopped parsley, celery and carrot tops. When everything is warm, two-thirds of a glass of broth, lemon juice and a pile of wine pour in. Lay laurel, paprika, mustard, and everything is stewed until ready. For the sauce, combine a quarter cup of broth, a little fried greens, toast in flour and a glass of sour cream. The sauce is filtered, the delicious entrecote "Esterhazy" is poured over it, and all the beauty rushes to the table.