How to cook beef delicious? Delicious! And also fast, easy, juicy and useful

Beef, indisputably meat is delicious, healthy, low-fat, but somewhat capricious. Often it turns out harsh, monotonous, uninteresting to taste or requires long preparation and numerous operations, additional ingredients for softening or piquancy. Many people are wondering when choosing between fat pork, a simple but podnadoevshey chicken or beef - how to cook beef delicious, easy, fast? Goulash, chopped beef steak, beef in wine marinade are considered quite simple and traditionally tasty. But I want diversity.

For example, you can tasty and easy to cook beef in Hungarian. Pleasant features of this dish is that there are no strict requirements for meat (any part will suit), meat is soft, there is also tenderness, and ostrich, and piquancy. Half-pound beef is cut portionwise (the pieces are somewhat larger than the goulash). Must be dried, seasoned with traditional salt - pepper, a little zapanirovat in flour and fry. You have to fry properly, this is one of the secret subtleties, how to cook beef delicious. Firstly, not for long - a couple of minutes, secondly, certainly by portion, otherwise the meat will be stewed, but here is important crust, which will keep the juiciness of pieces. Thirdly, the frying pan should be well heated. Then all the fried beef to put in a bowl with a thick heavy bottom. In a frying pan, where the meat was roasted, salvage the onions (one head is enough), add 3 teaspoons of paprika, a couple of spoons of tomato paste, and a glass of wine (preferably white, but also red). Pour the resulting beef sauce and simmer until soft on a small fire. You can also add chopped champignons, fried in butter. For season or possibly tomato paste can be replaced with fresh, sliced tomatoes and Bulgarian pepper, then you need to season with garlic and cumin. This is really the answer to the eternal question - how to cook beef delicious, stew fast, cut a bunch of ingredients is not required, the taste is irresistible, juiciness, softness and pieces tangible, not banal cutlets. Garnish and buckwheat will suit, and potatoes, vegetables.

As another option, delicious and quick to cook beef, you can also stew without broths, wine, roasts and tomato paste. So to say, the option is universal, childish. All components are laid in the dishes immediately: sliced medium meat, onion half rings, grated sweet carrots, preferred spices and traditional - salt, bay leaf, pepper. All quantity is arbitrary, to taste. And a secret touch is butter. Here there is a proportion - a gram of 200 for each kilogram of stuffed meat. And put it, and put it out on a slow delicate fire, it's not worth boiling for this dish. Elementary and stunning, deliciously tasty and tender. The garnish is unlimited, and the greens can be more.

Sometimes you want beef chops, not fatty pork, but strong, but still tender. That's just how to cook beef tasty and soft, beaten, juicy, but without extinguishing? There is a recipe. At first, all the traditionally prepared pieces fought back, not fanatically, quite lightly. Like pork, it will not split into a thin spider web, the fatty layer is not there, and it will not add any juiciness. Now the pieces must necessarily marinate for 15-25 minutes. To do this, mixed mustard (a couple of spoons), mayonnaise / sour cream (the same amount), soy sauce (2 can be slightly more, st.l). Dosolit, doperchit at will. You can also add walnuts (crushed) in the marinade - half a glass. How to marinate, proceed to frying, over medium heat, the total time of cooking minutes on the stove is 10-15 minutes. To beef, not only chops, well-suited sour cream sauces or sauces on wine or other alcohol.