Incredibly tasty, soft and juicy meat with pickles and sour cream. To prepare this dish, you can use beef, veal and pork, depending on what you have. The taste of the final dish greatly depends on the taste of the pickles, so choose your cucumbers carefully.
Compound:
- Meat (beef, veal or pork) – 700 g
- Pickled cucumbers – 3-4 pcs. medium size
- Onions – 1 pc.
- Sour cream – 200 g (any fat content)
- Flour – 1 tbsp. spoon
- Salt - to taste
- Pepper - to taste
- Dried herbs (dill and parsley) - to taste
Preparation:
Peel the onion and cut into small cubes. Heat a little vegetable oil in a frying pan and add the onion. Fry the onion until soft and lightly browned over low heat while stirring.
While the onion is frying, wash the meat and cut into thin strips. Place the meat in a frying pan with the prepared onion, increase the heat to maximum and fry the meat until it acquires a lighter color. This will take approximately 3-5 minutes. Be sure to stir the meat so that it does not burn.
Then reduce the heat, pour ¾ cup of water into the meat, and cover the pan with a lid. Simmer the meat over low heat for 1 hour.
While the meat is stewing, prepare the sour cream sauce. To do this, first combine some hot boiled water with flour and mix so that there are no lumps. Add sour cream and stir again.
Grate the pickled cucumbers on a coarse grater and add to the meat 15 minutes before cooking.
Pour in sour cream sauce. Thoroughly mix the meat with the sauce and cucumbers.
Cover the pan with a lid and simmer the meat for another 15 minutes. At the end of cooking, salt and pepper the meat and add dried herbs. Mix thoroughly and turn off.
The meat with pickles is ready, serve it hot with any side dish of your choice.
Bon appetit!
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Beef cooked with pickled or pickled cucumbers cannot be accused of being ordinary. Despite such an unusual combination, the meat with pickles turns out extremely tasty and juicy, and also moderately seasoned.
Ingredients:
- vegetable oil - 1 tbsp. spoon;
- beef - 1.5 kg;
- salt, pepper - to taste;
- soy sauce - ¼ tbsp.;
- sugar - ¼ tbsp.;
- dry white wine - ¼ tbsp.;
- beef broth - 750 ml;
- garlic - 6 cloves;
- onions - 2 pcs.;
- hot pepper - to taste;
- Chinese cabbage - 1 head;
- pickled cucumbers - 3 pcs.;
- green onions.
Preparation
Heat the oil in a frying pan and fry the meat in it until golden brown. Remove the meat from the pan, wipe it and pour in soy sauce, sugar, wine and broth. Bring everything to a boil. Place the meat in the slow cooker and pour in the broth mixture. If you don't have a slow cooker, use the slow cooker in the "Stew" mode, or simply set the broiler to the lowest possible heat. After 2 hours, add garlic and hot pepper, as well as onion to the meat and leave for another 1 hour.
In the meantime, you can work on the side dishes, such as bean sprouts or glass noodles.
After time, the liquid in which the meat was cooked can be thickened by adding a teaspoon of starch, or left untouched and served with the meat as broth. Now put chopped pickles and shredded Beijing kaput into the multicooker bowl. Cook everything together for another 5 minutes and serve, garnished with green onions.
Beef stewed with cucumbers in dark beer
Ingredients:
Preparation
Cut the beef into thick cubes and marinate with stout, bay leaf and chopped garlic. After 3-4 hours, remove the beef, dry it, and set aside the marinade.
Heat butter and olive oil (half of the total amount) in a roasting pan and fry the meat until golden brown. Place the browned meat on a plate, put the remaining oil in the frying pan and fry the bacon and onions for 10-15 minutes. Add flour, chopped cucumbers and wine, return the meat and bring everything to a boil. Simmer the meat over low heat for 2 ½ - 3 hours, serve sprinkled with herbs.
Beef Stroganoff or beef Stroganoff is beef that is sliced very thin and stewed in sour cream or cream. The dish originates from Russia, but is very popular all over the world. They say that such beef was served at the “open tables” of Count Stroganov, hence the name of the dish. Beef prepared according to this recipe is tender, juicy and flavorful.
Since the recipe has gained worldwide popularity, there are several recipes for preparing this dish. One of the options for beef stroganoff is beef stroganoff with pickles. This dish is very popular in Lithuanian cuisine. I invite you to cook it with me.
To prepare beef stroganoff with pickles, we will prepare the products according to the list. For this dish, it is better to use beef tenderloin. It is advisable to take salted rather than pickled cucumbers. Mustard must have a smooth structure, not in grains.
Peel the onion and cut into half rings.
Pour 1 tbsp into the pan. vegetable oil and put it on the fire, as soon as the oil warms up, put the chopped onion in the frying pan. Fry the onion for 3-4 minutes until it becomes soft.
Cut the pickled cucumbers into thin strips along the length of the cucumber.
Place the chopped cucumbers in the frying pan with the onions and fry the vegetables for another 5-7 minutes, stirring.
The most important thing in preparing beef for this dish is cutting it correctly. The meat must be cut across the grain and into very thin strips. If you have a thick piece of meat, it is better to first beat it lightly with a kitchen hammer and then cut it.
Sprinkle the chopped meat with flour and roll the pieces of meat in flour.
Pour the remaining vegetable oil into another frying pan and fry the pieces of meat over high heat for 4-5 minutes, stirring so that the meat turns gray but does not burn.
Then put the fried cucumbers and onions into the frying pan with the meat, add mustard and tomato paste.
Only now salt and pepper the meat to taste.
Pour cream or sour cream over the meat and vegetables. Mix everything well and simmer the dish until the meat is completely cooked and the sauce thickens over very low heat. This may take 20-25 minutes.
Ready-made beef stroganoff with pickles is usually served with potatoes and slices of fresh tomatoes.
The beef in the dish just melts in your mouth, and the sauce makes the dish very rich. Pickled cucumbers add a rather original sourness to the sauce. Overall, it turns out to be quite an interesting and tasty meat dish.
Bon appetit!
The azu recipe is considered one of the most ancient in Tatar cuisine. There are dozens of its variations, and every housewife is sure that only her basics are “correct” and the most delicious! According to tradition, the dish is prepared from horse meat, lamb or beef (pork is not used, since most Tatars profess Islam). The meat is fried and then stewed in a spicy or not very spicy tomato sauce. It is accompanied by fried potatoes and pickles, without which a real basic is simply unthinkable! Yes, yes, beef basics with pickles is a classic and authentic recipe.
In addition to the three basic ingredients, the dish may include carrots, bell peppers, mushrooms, cabbage and other vegetables. In this case, the consistency can also be different, both thick and more liquid. In the latter case, a spoon is served with the basics so that you can enjoy the sauce to your heart's content.
Basic rules for delicious food
- The meat is first fried and then stewed.
- The onions are sautéed in the same frying pan where the meat was fried.
- The beef is stewed in tomato sauce until cooked and only then combined with fried potatoes.
- Pickles are always added, which give the basics a special, recognizable taste.
- Garlic, herbs and spices are added at the very end of cooking.
What kind of container should I cook in?
It is better to fry meat in a cast iron frying pan, which heats well and holds the temperature for a long time. For long-term stewing, a thick-bottomed saucepan, stewpan or cauldron is suitable. You can cook the basics in clay pots in the oven - it will turn out very tasty, especially if you add a spoonful of sour cream or yogurt at the very end.
Ingredients
- beef 500 g
- vegetable oil 2-3 tbsp. l.
- onions 1 pc.
- tomatoes 2 pcs.
- tomato paste 1 tbsp. l.
- hot water 0.5 tbsp.
- potatoes 500 g
- pickled cucumbers 2-3 pcs.
- salt 0.5 tsp.
- bay leaf 1 pc.
- garlic 1 tooth.
- ground red pepper 2 chips.
- ground black pepper 2 chips.
- garlic 2 teeth
- parsley 5 g
Recipe for basic beef with pickles
- Cut the beef across the grain into long pieces 1 centimeter thick. Beef tenderloin or pulp, without tendons and films, is ideal.
Take a frying pan, heat it until red hot and pour in a little vegetable oil. We spread the meat in one layer, that is, fry it in several stages, in portions. If you put all the beef into a frying pan at once, it will not get a beautiful crust, but will begin to lose juice and stew. But to prepare the basics, this is unacceptable; the meat must be fried, “sealing” all the juices inside. Be sure to cook without a lid, over high heat, for 2-3 minutes, without adding salt! When the first portion is ready, add a little oil again and fry the next one.
Place all the fried meat in a cauldron or pan, where the basics will be stewed.
In the same frying pan where the meat was cooked, we will sauté the onions. There is no need to wash it or wipe it with a napkin - all the fat and meat juices will be absorbed into the onion during frying, which will make the taste of the azu very rich. Cut a large onion into cubes and fry for 2-3 minutes until soft, stirring with a wooden spatula. Combine onions with fried beef.
Next, prepare the tomatoes. Peel a couple of large tomatoes and then grate them. Pour the resulting tomato puree into the pan with the meat. There we add 1 tablespoon of good tomato paste (without starch in the composition), diluted in 0.5 cups of hot water. If you don’t have fresh tomatoes on hand, you can replace them with tomatoes from a can, canned in their own juice - you will need 200 g of grated tomatoes.
Place the pan with the fried meat, onions and tomato sauce on low heat and simmer under the lid. If there is not enough liquid to completely cover the meat, you can add a little boiling water.
Young beef will cook in 30-40 minutes, older and tougher meat will take more than 1 hour. No need to salt! We will add salt at the very end of cooking, focusing on the degree of salinity of the cucumbers and potatoes. The beef should be fully cooked, that is, become soft when pressed and easily divided into fibers.
While the meat is stewing, we prepare the potatoes. Peel the tubers and cut into strips or large pieces. Fry in hot oil until almost done. There is no need to fry until soft and crumbly, since the potatoes will still be stewed with the meat. But it shouldn’t be raw, otherwise it will remain too hard when immersed in tomato sauce. During frying, salt the potatoes by adding 2-3 pinches of salt.
Place the fried potatoes in a pan with the fully cooked beef. We also put pickled cucumbers there, cut into strips. Salt and pepper to taste, add bay leaf. Gently mix everything, cover with a lid and simmer over low heat for literally 5-7 minutes - this time is enough for all the ingredients to combine and the potatoes to reach perfect condition.
At the very end, add finely chopped garlic and parsley, stir and remove the pan from the heat.
Let the basics brew for 10 minutes under the lid.
Serve the dish hot, sprinkled with fresh herbs.
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