What to cook from beef pulp?

Among the different types of meat, beef is very popular because it is considered to be less fat compared to them.Therefore, properly cooked beef pulp dishes will not only be very tasty, but also useful, which led to the appearance in cooking of a huge variety of recipes and options for serving meat to the table.

In our country, beef is called meat derived from cattle, regardless of its sex. To choose the right product for home cooking, you should know that there is a certain classification of meat, which allows to divide it into three main varieties:

• The highest grade, which includes the sternum, back, rump and rump;
• first grade, including meat from the flank and shoulder;
• second grade - product from the front and back shank.

The most expensive and valuable is considered to be meat obtained from young cattle. Therefore, when selecting a particular piece for cooking, it is necessary to determine which variety is realized, what is the age of the animal.

Check the freshness of the pulp can be, if you attach to her palm. After contact, the hand should remain practically dry and non-sticky. To beef dishes were tasty, you should also pay attention to the smell. A fresh piece, even when raw, should have a flavor that will cause an appetite, but the smell should not be too pronounced. A similar fact near the meat counter will indicate that the products are far from fresh. Much of the product can tell the fat layer, ideally, the fat should have a cream color and a dense texture. In a good beef product, the fat layer should be dispersed over the entire surface.

When choosing an ingredient for cooking beef, you can buy not only fresh meat, but also frozen. To ensure its proper quality, you can check which sound makes a piece when tapped. In addition, it is important to properly defrost the purchased products - melting should be gradual, in this case, the resulting pulp after frying or baking to taste will be little different from a dish made from fresh beef.

In modern cooking uses a variety of cooking options of beef pulp. As for Russian traditions, meat is usually stewed and served together with vegetables, mushrooms, cereals, or even berries. Western traditions suggest pre-marinating the tenderloin in different marinades or in wine. Hot dishes are served together with potatoes or rice, with regard to options for preparing cold snacks, in this case, sweet and sour dressings in the form of sauces will be relevant for beef.

You can quickly make a very tasty and nutritious warm salad from meat tenderloin. You will need the following products for it:

• beef pulp;
• soy sauce and hot pepper;
• cucumber;
• garlic, oil, greens.

The first step is to boil the meat, best of all until half cooked. Vegetables should be cut into long slices, chopped peppers, chopped garlic and herbs very finely. After the meat is cooked, it should be cooled and cut into sticks. It would be more correct if the pieces of meat are of medium thickness, this will improve the taste of the dish after combining all the ingredients.

The flesh must be fried in butter and add soy sauce, constantly stirring the beef in the heat treatment process. If the sauce evaporates, it should be added to the pan. After the beef is ready, it must be mixed with the other components of the salad and immediately served to the table.

A simple way to prepare an appetizing dish of beef pulp will be the “Autumn” salad. Such a dish option for lunch or dinner will be a real highlight and is guaranteed to decorate even a festive table, since pumpkin and eggplant will be present as components of the salad. The main ingredients of the dish will be the following products:

• crackers;
• eggs;
• pumpkin;
• beef;
• eggplant;
• mayonnaise;
• garlic;
• salt;
• spice.

To make a salad, you need to cut a squash-less pumpkin in the shape of squares, and then fry the vegetable in a frying pan until it is golden on the surface. In the same way should be prepared for use and eggplant. The flesh for the salad should be boiled in salt water with spices.

After the main ingredient is ready, you need to chop it, grate the eggs. All components must be mixed, add chopped garlic, crackers and mayonnaise.

To prepare an interesting dish of beef pulp, you can use the recipe, which includes the use of pineapple. For the hot dish you will need the following products:

• young veal;
• medium pineapple;
• soy sauce and garlic;
• any vegetable oil.

The flesh must be cut into small strips across the fibers and tapped. After that, marinate for one hour in the refrigerator consisting of soy sauce and garlic. Fruit must be peeled and cut into small squares. After that, each pineapple piece should be wrapped with beef, fixed edges with a toothpick and sent to the oven for 2-3 minutes at 250 ° C, after 2 minutes, the cubes should be turned over and left in the oven for another 2 minutes.

The traditional option for cooking beef is steak, which is often cooked from the hip. To grill the meat, you must use the following products and spices:

• meat;
• butter;
• salt;
• black and red ground pepper.

As a rule, the most successful side dish for a juicy piece of fried tenderloin will be potatoes or the addition of vegetables. Beef pulp should be cut into portions, rub with salt and spices on both sides, then beat off. It is necessary to fry meat in a hot frying pan with oil, it is better and more beneficial to use corn oil. The flesh is fried on both sides, usually 2-3 minutes for each will be enough for full readiness.

From the pulp can be made low-calorie and juicy burgers. The dish consists of the following components:

• lean beef;
• potatoes;
• bow;
• garlic;
• milk;
• egg;
• the flesh of black bread;
• salt, spices.

Bread should be soaked in warm milk, washed and dried meat. Onions, garlic and potatoes peel. Twist all components in a meat grinder or food processor. It is best to mince the meat through the sheath 2 times, in this way the finished dish will be more juicy and uniform. In the resulting composition is hammered egg and spices are added. The stuffing is thoroughly mixed, so that the meat is saturated with salt. After that, small patties are formed by hand and laid out on a pre-heated pan with butter.

It would be better to fry the dish under the closed lid on both sides. Serve burgers can be with any side dish or just on the leaves of green salad.

From the pulp of beef you get not only snacks or whole pieces of fried meat, but also hot goulash soup. For cooking need such products:

• beef;
• onion garlic;
• green or yellow pepper;
• olive oil;
• tomatoes and tomato paste;
• cumin seeds;
• red wine vinegar;
• marjoram, salt, pepper;
• potatoes.

For broth you need to boil the meat in water.Then get the beef, cut it into small cubes and fry in butter along with onion, pepper, garlic and spices. The meat should be reddened and the vegetables should be soft. Then in the broth it is necessary to boil the potatoes, add tomatoes and pasta, spices and vinegar to the meat. Pour all ingredients into the broth and cook over low heat until potatoes are fully cooked.

To make beef pulp dishes as tasty and healthy as possible, should follow certain recommendations.

• If you plan to boil the meat, the volume of liquid used should be calculated in such a way that about one and a half liters of water was used per kilogram of pulp.
• During cooking, it is recommended to add a whole small onion, carrot or parsley root, which will positively affect the organoleptic properties of the tenderloin and the dish as a whole.
• Salt is best added at the end of heat treatment.
• The duration of cooking will directly depend on the type of animal, its age, size and thickness of the piece. The flesh of an old animal will stew the longest.
• Before you send the stew to stew, it should be roasted to a golden hue on the surface. Stew the tenderloin with different spices or in the finished marinade with the lid closed and with a little added water.

• With regard to the use of fragrant spices and vegetables to improve the taste of meat, you should choose as a seasoning carrots, onions or celery roots. Calculate the amount of seasoning is easy - 100 grams of spices are required per 1 kg of beef.
• In order to make the stew meat piquantly sharp, grape wine, vinegar, sour berries and even kvass are added to the quenching container.
• The most suitable dishes for frying pulp is a wok or a frying pan with a thick bottom, large cast iron frying pans are quite in demand. Dishes with a thin bottom will not provide adequate conditions for roasting meat dishes, which will make it dry or burnt.
• If the preparation of beef is to be deep-fried, then the fat used for heat treatment should be 4 times more than the mass of the product.

• The best part of the tenderloin for frying on the grill or in the pan will be the filet part, for the entrecote should use a thicker edge.
• To make the meat as juicy as possible, before cooking it is better to pickle, rub with spices or ground garlic, and tap. Salt tenderloin should be at the very end, because salt provokes the secretion of juice ahead of time, which will reduce the taste of the dish.
• It is not necessary to turn the meat very often, so that the beef is juicy, put it on the other side in the pan only after the first side is completely roasted.
• There are several options for roasting beef, in some recipes it is assumed that the meat is served in half-roasted form, for example, during the preparation of steak or roast beef.
• During the storage of ready-made portions of beef pulp, their taste is reduced, so it is recommended to cook the tenderloin just before serving.

Beef goulash - a dish that will appeal to your soulmate if you cook it for dinner. See the recipe below.