The calorie content of beef depends on its fat content, the part from which the meat was cut, and the cooking method. This type of meat is considered the most beneficial for the human body and contains the least amount of fat. Veal is absorbed by the body by 90%, beef by 75-85%. The maximum health benefit comes from young meat of the highest category, which has a pleasant taste and aroma, but is distinguished by a higher cost.

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Composition and calorie content of meat

Beef is allowed to be eaten if you have high cholesterol, as this type of meat contains a large amount of fat. It is recommended to use the product if you have a lack of iron in the blood or are overweight. With its regular use, protein and iron are quickly absorbed, and the body's cells stop experiencing oxygen starvation.

The meat contains:

vitamins E, B, PP, C;
potassium;
cobalt;
zinc;
sodium;
phosphorus;
magnesium.

You can eat beef raw, boiled, fried, stewed or steamed. It is great for first and second courses, combined with vegetables, herbs, and dried fruits. Young meat cooks quickly, has a pleasant taste, and is softer than older meat.

Calorie content of the product per 100 g depending on the part and type of preparation:

Type of meat	Total energy value, kcal
By heat treatment method
Grilled meat	385
Steamed beef	190
Cooked meat	255
Canned stewed meat	233
Raw beef	188
By part of the carcass
Pashina	225
Tenderloin	220
Brisket	218
Diet beef (no fat)	160
Rump	140
Spatula	137
Ribs	360

If you compare beef with pork, the calorie content of the latter is almost 2 times higher. 100 g of raw pork contains 260 kilocalories. Such meat cannot be called dietary; even the leanest piece will contain about 165 kcal.

BJU of meat depending on the variety

When drawing up a dietary menu, it is necessary to take into account not only the number of calories, but also the ratio of proteins, fats and carbohydrates in the product.

KBJU of raw, boiled, stewed meat are presented in the table.

Table of BZHU 100 grams of product depending on the variety:

Table of BZHU 100 grams of product depending on the method of preparation:

Beef udder is considered a delicacy. Has nutritional value per 100 g of product:

calorie content - 172 kcal;
proteins - 12 g;
fats - 14 g;
carbohydrates - 0 g.

All parts of beef, except boiled tongue, do not contain carbohydrates, which makes it possible to consume low-calorie meat for obesity and diabetes.

Benefits and harms for the human body

Beef or veal meat is much healthier than chicken, pork or lamb. It contains a large amount of vitamins and minerals that help maintain the health of the body. The daily intake of this product is 100 g for an adult.

The benefits of meat are as follows:

preventing the development of anemia, especially in children and pregnant women;
prevention of the development of diseases of the organs of vision;
saturating the body with easily digestible animal protein, which is important for a growing body and during increased physical activity;
restoration of a depleted body due to the high content of nutrients, iron, carotene;
restoration of protein-energy balance after serious illnesses and surgical interventions.

Women during menstrual bleeding need to include the product in their daily diet to prevent iron deficiency and restore strength. It is important to eat boiled, baked or steamed veal 2-3 times a week during pregnancy and lactation (if the child is not allergic to milk protein). Children are allowed to introduce veal from 6 months in the form of broths, vegetable and meat purees, meat soufflé and meatballs.

Despite the benefits of the product, overeating it can cause serious harm to the body. Eating this type of meat leads to the production of lactic acid, which is harmful to health in large quantities.

The product is contraindicated for the following diseases:

renal failure;
milk protein intolerance;
diseases of the skeletal system;
a large amount of salts in the body.

It is better to eat veal or beef together with fresh vegetables so that microelements are better absorbed. The type of meat itself is quite tough, so it is better to cook stewed or boiled dishes from it. Before frying, it must be soaked in the marinade to add juiciness.

The benefits and harms of beef tongue

The largest concentration of iron and B vitamins is found in the tongue. This delicacy is consumed boiled, fried or smoked. This part is good for health, but it can be consumed in strictly limited quantities. Unlike beef, pork tongue is fattier and is not recommended for dietary nutrition.

The beneficial properties of the product include the following effects on the body:

normalization of sugar levels during the development of diabetes mellitus;
saturating the body of a pregnant woman with essential vitamins;
prevention of fetal malformations;
improving the functioning of the heart muscle;
improvement of a person’s condition with nervous disorders.

Beef tongue is included in various weight loss programs, since a small portion can saturate the body for a long time. A large amount of vitamin B prevents the development of gastritis and intestinal diseases. Nutritionists recommend not to deny yourself the delicacy when on a protein, low-carbohydrate and health-improving diet.

For weight loss, it is most beneficial to eat a boiled product without salt, oil or the addition of various sauces.

Simple recipes for delicious dishes

You can cook beef correctly and tasty using simple recipes.

Meat in its own juice

Beef stew

To prepare meat stewed in its own juices, you will need:

125 g lean veal;
20 g tomato paste;
10 g melted beef lard;
15 g carrots;
15 g celery;
40 g sweet onion;
half a glass of dry white wine;
a tablespoon of flour;
spices to taste.

Cooking method:

1. Fry pieces of meat in beef lard, adding vegetables and spices to taste.
2. Transfer the meat and vegetables to another bowl, and evaporate the liquid from the frying pan in which the frying was prepared, drain the fat and put the frying back.
3. Fill everything with water, sprinkle with pepper, add tomato paste and wine.
4. Simmer over low heat until done.

Baked beef

Beef in the oven

To cook beef in the oven you will need:

1 kg beef tenderloin;
1 head of garlic;
5 g olive oil;
2 onions;
spices to taste.

Cooking method:

1. For baking, it is better to choose tenderloin, as it will be more juicy.
2. Rinse the meat and stuff it with pieces of garlic.
3. Finely chop the onion, mix it with oil and spices.
4. Pour the mixture over the meat and keep it in the refrigerator for 2-3 hours.
5. Then heat the oven to 180-200 degrees, put the marinade in foil and bake for 30 minutes.

Beef liver in sour cream

Beef liver has a fairly mild taste, and it has no less beneficial properties than chicken liver. You can cook the offal using a multicooker.

Required:

400 g liver;
1 onion;
1 carrot;
250 g sour cream;
spices to taste.

Cooking method:

1. Cut a piece of liver, fry a little in a slow cooker along with onions and carrots.
2. Pour in sour cream and select the “stew” mode.
3. Add spices and salt to taste and simmer until done.

This dish will be useful for children and adults. It can be served with vegetables or cereals, mashed potatoes.

And a little about secrets...

The story of one of our readers Alina R.:

I was especially depressed about my weight. I gained a lot, after pregnancy I weighed as much as 3 sumo wrestlers together, namely 92 kg with a height of 165. I thought the belly would go away after giving birth, but no, on the contrary, I began to gain weight. How to cope with hormonal changes and obesity? But nothing disfigures or makes a person look younger than his figure. At the age of 20, I first learned that plump girls are called “WOMAN” and that “they don’t make clothes that size.” Then at the age of 29, divorce from my husband and depression...

But what can you do to lose weight? Laser liposuction surgery? I found out - no less than 5 thousand dollars. Hardware procedures - LPG massage, cavitation, RF lifting, myostimulation? A little more affordable - the course costs from 80 thousand rubles with a nutritionist consultant. You can, of course, try to run on a treadmill until you go crazy.

And when will you find time for all this? And it's still very expensive. Especially now. That's why I chose a different method for myself...

baked beef rich in vitamins and minerals such as: vitamin A - 26.9%, beta-carotene - 23.7%, vitamin B6 - 12.2%, vitamin B12 - 38.4%, vitamin C - 37.7%, vitamin K - 32.3%, vitamin PP - 19.3%, potassium - 11.4%, calcium - 16.5%, phosphorus - 22.3%, cobalt - 32.3%, copper - 11%, zinc - 16.8%

Benefits of baked beef

Vitamin A responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
B-carotene is provitamin A and has antioxidant properties. 6 mcg of beta carotene is equivalent to 1 mcg of vitamin A.
Vitamin B6 participates in maintaining the immune response, processes of inhibition and excitation in the central nervous system, in the transformation of amino acids, the metabolism of tryptophan, lipids and nucleic acids, promotes the normal formation of red blood cells, maintaining normal levels of homocysteine in the blood. Insufficient intake of vitamin B6 is accompanied by decreased appetite, impaired skin condition, and the development of homocysteinemia and anemia.
Vitamin B12 plays an important role in the metabolism and transformation of amino acids. Folate and vitamin B12 are interconnected vitamins that are involved in hematopoiesis. A lack of vitamin B12 leads to the development of partial or secondary folate deficiency, as well as anemia, leukopenia, and thrombocytopenia.
Vitamin C participates in redox reactions, the functioning of the immune system, and promotes the absorption of iron. Deficiency leads to loose and bleeding gums, nosebleeds due to increased permeability and fragility of blood capillaries.
Vitamin K regulates blood clotting. A lack of vitamin K leads to an increase in blood clotting time and a decreased level of prothrombin in the blood.
Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal condition of the skin, gastrointestinal tract and nervous system.
Potassium is the main intracellular ion that takes part in the regulation of water, acid and electrolyte balance, participates in the processes of conducting nerve impulses and regulating pressure.
Calcium is the main component of our bones, acts as a regulator of the nervous system, and is involved in muscle contraction. Calcium deficiency leads to demineralization of the spine, pelvic bones and lower extremities, increasing the risk of developing osteoporosis.
Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, and is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, and rickets.
Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
Copper is part of enzymes that have redox activity and are involved in iron metabolism, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing oxygen to the tissues of the human body. Deficiency is manifested by disturbances in the formation of the cardiovascular system and skeleton, and the development of connective tissue dysplasia.
Zinc is part of more than 300 enzymes, participates in the processes of synthesis and breakdown of carbohydrates, proteins, fats, nucleic acids and in the regulation of the expression of a number of genes. Insufficient consumption leads to anemia, secondary immunodeficiency, liver cirrhosis, sexual dysfunction, and the presence of fetal malformations. Research in recent years has revealed the ability of high doses of zinc to disrupt the absorption of copper and thereby contribute to the development of anemia.

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You can see a complete guide to the most useful products in the appendix.

What is beef? This is the meat of cattle, mainly calves and cows. In the world, beef ranks third in terms of production and consumption. And you’re absolutely right - after all, it is a source of many useful substances that are indispensable for the human body.

Did you know that beef contains some elements that cannot be found in any other product except in this product? In addition, all useful components are in such a proportion that they are maximally absorbed by the human body.

The calorie content of raw beef is 187 kcal per 100 g. And the meat itself is divided into three grades: highest, first and second.

The first grade includes brisket, fillet, rump, rump, back, and sirloin. These are those parts of the carcass in which the muscles are least involved in the motor process. Therefore, the texture of the meat is soft, juicy and tender. It is used for baking, drying, stewing, frying, and boiling.
The first grade is the shoulder blade and shoulder part. These pieces are used to prepare meat broths and dishes based on them. The broth turns out to be very satisfying, rich and nutritious.
The second grade is mostly used for preparing jellies, since these parts of the animal carcass contain a lot of gelling substance.

The calorie content of boiled beef will differ from the calorie content of meat prepared by other methods. It is 254 kcal per 100 g. finished product.

What are the benefits of beef?

Beef meat enjoys well-deserved success among all culinary experts in the world. Even a novice housewife can prepare a simple and healthy dish from it. Boiled beef retains almost all vitamins and beneficial elements, and the list is impressive:

vitamins of group B, PP, E;
nickel;
calcium;
cobalt;
magnesium;
molybdenum;
sodium;
fluorine;
potassium;
chromium;
phosphorus;
manganese;
chlorine;
copper;
sulfur;
iron;
zinc.

In addition, easily digestible proteins, as well as simple proteins collagen and elastin. All this “periodic table” on your plate will bring invaluable benefits to the body. And if you consider that the calorie content of boiled beef is quite low, then the dish belongs to the category of dietary, if not medicinal.

We already know how many calories are in raw beef and how many calories are in boiled beef. But you can cook such wonderful meat in different ways. When drawing up the “correct” diet, you need to know the energy values of other dishes.

First of all, let's pay attention to the calorie content of boiled lean beef - it is about 245-250 kcal. But let’s immediately make a reservation that such meat will be somewhat dry and bland if aromatic herbs, vegetables and spices are not added to the broth.

Now about other cooking recipes, the most ancient of which is considered to be cooking over an open fire. Grilled meat is still very popular. Even a novice restaurant chef can tell you how many calories are in grilled beef - about 200 kcal. Even lower than boiled. And it’s all about the way the “raw materials” are processed.

Many will be interested in the calorie content of steamed beef, since nutritionists advise this method not only for weight loss in some diets. Such dishes are included in the diet of people suffering from certain diseases of the gastrointestinal tract and endocrine system. And so, how many calories are in steamed beef – 195 kcal. A little less than grilled, but the processing method is more gentle and does not form a “crust”, which irritates the gastric mucosa.

Frying is one of the fastest ways to cook any meat. Under the influence of high temperatures, it cooks almost at lightning speed - this is for lovers of rare meat. But one condition is that the raw materials for such a dish must be of the highest quality, fresh and preferably not ice cream.

The calorie content of fried beef will also depend on the type of oil in which the tasty piece will be cooked. If it is animal fat, the dish will not be dietary or healthy. It is better to use high quality vegetable oil.

Due to how many calories there are in fried beef, it cannot be called a dietary dish. Yes, and it is also not recommended to introduce it into the daily diet. But pampering yourself on holidays or at formal family dinners is quite acceptable. The energy value of the dish is 385 kcal per 100 g. finished product.

Baked dishes are also served on the festive table. The calorie content of beef baked in the oven is 175 kcal. This dish requires preliminary preparation of meat, marinating in aromatic spices, and in some cases beating. But how many calories are in baked beef cannot but rejoice. In addition, such meat is cooked practically in its own juice and retains maximum nutrients.

Well, the next question is how many calories are in beef stew. After all, this method is also often used to prepare tasty and healthy dishes. And the indicators are very favorable for people who count calories in their daily diet. It is about 235 kcal.

This dish can be prepared immediately with a side dish of vegetables. The calorie content of beef stewed with vegetables will be about 120 kcal per 100 grams. ready dish.

Choose recipes, count calories and eat tasty and healthy. And most importantly - with pleasure.

Beef is one of the most popular types of meat today. It ranks 3rd in global meat production. This is due to the low calorie content of beef, its excellent nutritional and taste qualities, as well as its delicate aroma. Beef meat is the meat of cattle. Its taste differs depending on the age of the animal. The juiciest meat is veal meat. From our article you will learn the nutritional value of fresh, lean beef, as well as boiled, fried, stewed and steamed beef.

First, let’s find out the benefits of beef and why it has gained such popularity all over the world. The first beneficial property is the content of complete protein, heme iron, which is necessary for the body to saturate cells with oxygen. The second beneficial property of beef is a large amount of minerals, which strengthen bones and muscles and improve immunity. Most of them contain selenium, potassium, sodium, magnesium, calcium and phosphorus. Collagen and elastin are present to build and strengthen interarticular ligaments.

This meat contains various vitamins: all vitamins of group B, A, C, PP. Doctors recommend including this meat in your diet, since the calorie content of beef, especially boiled beef, is very low compared to, for example, pork. It is also recommended to use it for people who lead an active lifestyle and go to the gym.

How to choose beef meat

Beef is widely used in cooking to prepare a variety of dishes. However, it is very important to know how to choose fresh beef and what part should be used to prepare a particular dish.

If you are preparing cutlets, roast beef, medallions or steak, then use fillet. The calorie content of such beef dishes will be small. For example, 100 grams of goulash has a nutritional value of about 150 kcal.

For baking in the oven, cooking chops or large pieces of meat over a fire, rump or rump is best suited. But brisket is ideal for stewing and frying.

Broths and soups are prepared mainly from the shoulder blade, shoulder part, and from the rump with the marrow bone. For jellied meat, the front and back shanks are often used; they contain a lot of sticky substances. The neck is ideal for broths and makes low-calorie dishes. For example, cabbage soup based on beef broth has an average calorie content of 54 kcal.

When choosing beef, pay attention to the color of the meat. It should be a rich red color. The fat layer and veins should be creamy white. Also try to touch the meat; there should be no dents left on it. If you choose frozen, also look at its color. It should be dark red and uniform.

Beef in dietary nutrition

Nutritionists advise people on a diet to include meat without fatty layers in their diet. This is explained by the fact that the calorie content of this type of beef is low.

If you are “on a diet,” then eat boiled or steamed meat. You can prepare beef stew, the calorie contents of which are listed below. Use vegetables (tomatoes, pumpkin, cucumbers) as a side dish. Beef goes well with prunes, various seasonings, and herbs.

An excellent dish for those who want to lose extra pounds: beef stew with mushrooms. Additionally, prepare mustard sauce with sour cream. The calorie content of the dish per 100 grams will be 121 kcal.

Beef calories

It is impossible to say exactly the nutritional value of beef. It all depends on the specific part of the cattle, the amount of fat, the age of the animal, and the method of raising it. The larger the fat layer in a piece of meat, the higher its calorie content. For convenience, we present a beef calorie table indicating the nutritional value of each part of the cattle.

The average caloric value of beef is 198 kcal per 100 grams. This is 10-20% less than the nutritional value of pork. In animals fed by free grazing, meat is considered more dietary.

There is also lean beef. Its calorie content is about 158 kcal per 100 grams. It also contains 22.2 g of protein and 7.1 g of fat. Lean beef is an ideal product for dietary nutrition. It is also recommended to use it to reduce cholesterol levels, for anemia, obesity and strengthen general immunity.

If you do not suffer from the above diseases, you can include medium-fat beef in your diet. The calorie content of this product is 275 kcal per 100 grams. You can use it to make minced meat, boil, stew, fry, cook cutlets, rolls, meatballs, zrazy.

Calorie content of boiled beef

Boiled beef does not lose its beneficial properties. It also contains minerals, vitamins and other beneficial substances. For cooking, choose the meat of a young animal; it will have a light pink color. Plus, it should smell nice. If you see that the color of the meat is uneven, it means that it has been frozen several times.

The calorie content of boiled beef in 100 grams is 254 kcal. Lean boiled beef has a slightly lower calorie content - 175 kcal. Fatty beef contains 16.8 g of fat and 25.8 g of protein, lean beef contains 25.7 g of protein, 0.2 g of carbohydrates, 8.1 g of fat.

It is best to cook beef as follows: bring water to a boil, add meat, onion, celery, pepper. Cook for 1.5-2 hours. It's better not to add salt.

You can also steam beef. The nutritional value of steamed beef is 195 kcal. Do not use oil or sauces during cooking. You can add a little salt and pepper.

Beef Stew Calories

The calorie content of stewed beef is approximately 232 kcal per 100 grams. You can also add additional ingredients, the nutritional value will not change much. For example, the calorie content of beef stewed with onions and carrots per 100 grams is 255 kcal. Meat prepared this way turns out juicy and tender.

Baked beef is also popular. To prepare it, use the shoulder blade area, adding a little salt, pepper, and lemon juice. The calorie content of beef baked in the oven in foil per 100 grams is no more than 177 kcal.

Calorie content of fried beef

Such fried meat is absolutely not suitable for dietary, lean nutrition. To make the meat juicy, you need to choose exclusively the fatty part of the animal. In addition, oil is used for frying, which further increases the nutritional value of the dish. The calorie content of fried beef is about 385 kcal per 100 grams.

If you want grilled meat, grill it. The calorie content of such a dish does not exceed 250 kcal. A marinade or sauce will help make it truly tasty.

For your convenience, we present a table indicating the calorie content of beef per 100 grams, depending on the method of its preparation:

Product	Calorie content	Squirrels	Fats	Carbohydrates
beef	187 kcal	18.9 g	12.4 g	0 g
lean beef	158 kcal	22.2 g	7.1 g	0 g
marble beef	170 kcal	18 g	10 g	0 g
beef stew	232 kcal	16.8 g	18.3 g	0 g
boiled beef	254 kcal	25.8 g	16.8 g	0 g
fried beef	384 kcal	32.7 g	28.1 g	0 g
beef cutlets	260 kcal	18 g	20 g	0 g
roast beef	173 kcal	26.4 g	6.8 g	0 g
beef entrecote	220 kcal	29.6 g	11.2 g	0 g

Jun-15-2014

About beef:

We are accustomed to calling the meat of cattle, or, more simply, cow or bull, beef. Beef is one of the most popular types of meat.

Beef, like other types of meat, comes in different grades: premium, first and second. The highest grade fillet is the breast, back, sirloin, rump, fillet and rump.

The first grade includes the shoulder and shoulder blades, and flank. For the second grade - cut and shanks. Let us immediately note that there are no “good” or “bad” varieties of beef - just different varieties are used in the preparation of different dishes.

The quality of meat depends on the breed of the animal, its fatness, age (not older than two years), feed and much more. Good quality beef is as tender as veal. The freshness of meat can be determined by many signs. One of the good indicators of meat quality is its color. It can vary from juicy red to dark red, and the fat should be soft and whitish-cream in color.

Fresh meat has a pleasant smell, tender and marbled structure. It should be elastic, and when pressed with a finger, the dent will quickly straighten out. Freshly trimmed meat is shiny, the edges of the cut are moist. For quick frying, meat with marbled veins and layers of fat is best suited. Various parts of the carcass can be smoked, dried, and salted.

The nutritional value of meat is determined primarily by the fact that it is a carrier of complete animal protein and fat. Meat goes well with a wide variety of foods, vegetables, cereals, and pasta.

The weight of meat during heat treatment (boiling, frying) decreases by an average of 40%, mainly due to the release of water from coagulating proteins. From 1 kg of raw meat you get about 600 g of cooked meat. Together with water, extractive substances, mineral salts, vitamins, and water-soluble proteins are released from meat. All these substances dissolve in the water in which the meat is cooked and form a broth; fat collects on the surface of the broth. The nutritional value of meat practically does not decrease during cooking, since its most valuable component - proteins - is preserved almost completely, only a small amount of proteins goes into the broth.

When roasting, meat also loses moisture, which is released mainly in the form of steam. Therefore, most of the extractives remain in the meat. Due to the preservation of a significant amount of extractive substances in fried meat and the formation of a specific crust on its surface during frying, it has a particularly pleasant taste and aroma. The meat is fried by 35-38%. This means that from 1 kg of raw meat 620-650 g of fried meat is obtained.

Quite often you hear the question - how many calories are in beef? The calorie content of this meat may vary. It depends on the variety, on the conditions of detention, on the age of the animal.

The calorie content of beef on average ranges from 187 to 275 kcal per 100 grams. product

So, for example, the energy value of premium beef (fillet), if the animal grazed freely in the meadows, will be about 190-200 kcal per 100 grams. If, for example, a cow was fattened on a farm, and the meat was taken from places where fat accumulated, then the calorie content can reach 250-170 kcal per 100 grams. The number of calories in beef is largely determined by where the cut comes from and how much fat the meat contains.

How many calories are in boiled beef:

The number of calories in beef also depends very significantly on the method of its preparation. For example, the energy value of boiled or baked beef will be much lower than that of fried beef. In addition, it should be taken into account that different types of beef are usually used for different cooking methods.

The calorie content of boiled beef is about 220 kcal per 100 grams. product

How many calories are in baked beef:

Baked beef has slightly fewer calories than stewed beef.

Calorie content of baked beef – 177 kcal per 100 g. product

How many calories are in fried beef:

The calorie content of roasted beef is quite high and can be close to the calorie content of fatty pork.

Calorie content of fried beef – 384 kcal per 100 g. product

How many calories are in steamed beef:

If we take beef without fat as an example, then:

Calorie content of steamed beef – 187 kcal per 100 g. product

How many calories are in beef stew with vegetables:

To find out the energy value of dishes such as beef stewed with vegetables, you need to add up the calorie content of all the products used in its preparation. If we take, for example, a recipe that includes beef meat, a set of vegetables, sour cream and sauce, then:

The calorie content of stewed beef with vegetables is about 98 kcal per 100 grams. product

Recipe? Recipe!

Beef stew

Wash the beef meat (shoulder, flank, side of the hind leg), add salt and place the whole piece in a very hot frying pan with melted butter, then fry on all sides until a brown crust forms. Place the fried meat in a pan, add the tomato, pour in hot water so that it covers two-thirds of the beef, add roots, onions cut into slices, bay leaves, peppercorns, cover the pan with a lid and put on fire to simmer at a low simmer for 2– 3 hours.

Remove the finished meat from the pan and cut into slices across the grain. Separately prepare tomato sauce based on the liquid in which the meat was stewed.

When serving, place slices of stewed meat and side dishes (boiled pasta, mashed potatoes, fried potatoes, salads) on a plate. Pour the sauce over the meat and garnish the dish with herbs.

Ingredients: beef pulp - 500 g, tomato - 1 tbsp. spoon, carrots - 1 pc., onion - 1 pc., parsley, butter - 40 g, salt, pepper, bay leaf, herbs, tomato sauce.