Home-style roast beef: the meat eater’s choice. Video
Traditional home cooking is often characterized by the relative simplicity of the recipes and the low cost of the ingredients. A prime example is beef roast. He doesn’t have to choose the best part of the meat, but the dish turns out to be very tasty and may well become a favorite family recipe.
Beef Dishes: Cooking Home-Style Roasts
You will need: – 500 g of beef fillet; – 300 g medium fat sour cream; – 50 g butter; – beef bone with meat for broth; – 1 medium carrot; – 2 onions; – Bay leaf; – herbs to taste, such as parsley and celery; – salt and pepper.
Cook the beef broth. To do this, put a beef bone and half a peeled onion, as well as a few black peppercorns and a bay leaf in a saucepan of cold water. Cook for 1,5 hours over medium heat, periodically skimming off the foam. Strain the finished broth.
Deal with meat. Peel the beef of films and fat and cut into medium cubes across the fibers. Heat the butter in a frying pan and fry the meat for 4-5 minutes on each side, until half cooked. Then remove the meat and sauté the pre-cut onions and carrots. Place vegetables and beef in a deep skillet and cover with broth. Season with salt and pepper, add bay leaves. Simmer the stew over medium heat for half an hour. When the beef is softer, add sour cream and chopped greens to it. Cook for another 7-10 minutes. Serve the roast with baked or fried potato wedges.
If the sour cream sauce doesn’t turn out thick enough, add 1–2 tbsp. flour and cook for another 5 minutes, stirring thoroughly so that there are no lumps
For a festive table or Sunday lunch, you can cook a roast beef in pots. This easy homemade stew recipe can impress both family and guests.
You will need: – 700 g of beef; – 500 g of young potatoes; – 300 g of champignons; – 1/2 cup tomato paste; – 1 onion; – 1 small carrot; – 1 glass of sour cream; – vegetable oil; – butter; – salt and pepper.
Cut the meat into cubes. Heat vegetable oil in a deep skillet and fry the meat in it for 5-7 minutes. Set aside the beef. Rinse young potatoes (they should be medium-sized) in running water and, without peeling, cut into quarters. Fry them in the same skillet until half cooked for 5 minutes. Then peel the carrots and onions, chop finely and fry as well. Chop the mushrooms.
The recipe can be slightly modified by replacing carrots with a large number of mushrooms, and tomato paste with fresh tomatoes.
Take 4 baking pots with lids. Brush them with butter. Place beef at the bottom of each pot, then potatoes and other vegetables, and on top – mushrooms. Add sour cream and tomato paste, as well as a little water, salt and pepper. Place the pots in an oven preheated to 180 ° C and cook the roast for half an hour. If the beef remains tough, add some water to the pots and cook for another 10-15 minutes.