Pepper sauce for steak recipe, as well as an overview of the most famous seasonings for meat. Recipe sauce for beef steak Pepper sauce for beef steak
Steak sauce can make the same dish completely different. There are a huge number of such recipes, from which you can easily choose something that everyone will like. For example, lovers of the classics will appreciate creamy or cheese sauce. For those who love hearty dishes, mushroom sauce is ideal. Those who are not afraid of experiments will like fruit or chocolate. In any case, no matter what sauce you choose, it can significantly change the taste of your usual steak. We offer you a selection of the best recipes that you can simply prepare or use as a basis when creating your own culinary masterpieces.
Ingredients:
- cream – 100 g
- Parmesan or other hard cheese – 100 g
- pepper and salt – ? teaspoons
- mustard beans - 1 tbsp. spoon
Pour the cream into a small bowl and bring it to a boil, stirring regularly. Grate Parmesan or other cheese and add to the cream. In the original you need to use Parmesan, but if you don’t have it, any hard cheese will do. At the end, a few minutes before turning off the stove, add mustard and spices.
Mushroom sauce
Ingredients:
- mushroom puree soup (mushrooms, onions and cream) – 50 ml
- red wine – 10 ml
- soy sauce – 1 tbsp. spoon
- milk – 2 tbsp. spoons
- ground chili pepper - a pinch
Take ready-made puree soup made from mushrooms and onions, add milk, soy sauce and wine, bring to a boil. Then add ground chili pepper.
Spicy mayonnaise sauce
Ingredients:
- salted or pickled cucumbers – 2 pcs.
- greens – 50 g
- low-fat mayonnaise – 3 tbsp. spoons
- garlic – 2 cloves
Mix mayonnaise with grated cucumbers, chopped herbs and garlic. 
Ingredients:
- onion – 1 pc.
- orange – 1 pc.
- dry wine – 3 tbsp. spoons
- vegetable oil – 2 tbsp. spoons
- cream – 50 ml
- pepper mixture - ? teaspoons
Finely chop the onion and fry it in oil in a thick frying pan. Slowly pour the wine into the pan and wait until it evaporates. Then add the orange zest and squeezed juice, simmer until the sauce thickens. After this, pour in the cream and spices and simmer for another 5 minutes.
Gourmet Blue Cheese Sauce
Ingredients:
- onion – 1 pc.
- blue cheese – 150 g
- heavy cream – 100 g
- butter – 50 g
- pepper and salt - 1 teaspoon
Melt butter in a frying pan and fry thin onion half rings. When it is fried, reduce the heat and pour in the cream, simmer for about 2-3 minutes. When it thickens a little, add shredded blue cheese. We wait for it to melt and add spices.
Creamy ginger sauce
Ingredients:
- butter – 100 g
- fresh ginger – 10-15 g
- Dijon mustard – 2 tbsp. spoons
- green onions – 15 g
- pepper and salt - a pinch
Peel the ginger and cut it very finely, add it to the softened butter. To this mass add mustard and finely chopped green onions, pepper and salt. Beat all this with a blender and serve with meat. 
Ingredients:
- dark chocolate – 30 g
- onions – 1/2 pcs.
- rosemary leaves – 10 g
- table white wine – 120 ml
- wine vinegar - 2 tbsp. spoons
- sugar – 1 tbsp. spoon
Grind the rosemary leaves, grate the chocolate, finely chop the onion. Simmer the onion over high heat, adding wine, vinegar and sugar. Then add rosemary and simmer covered for a few more minutes. Add grated chocolate to the hot sauce and mix thoroughly.
Sauce with ginger and gooseberries
Ingredients:
- green gooseberries – 100 g
- ginger root – 10 g
- young garlic – 20 g
- olive oil – 2 tbsp. spoons
- fresh mint – 10 g
- salt – 2 g
Wash the gooseberries, beat them in a blender with garlic, mint and ginger. Then add salt and olive oil and beat again.
Redcurrant sauce
Ingredients:
- red currants – 200 g
- fresh mint – 2-3 sprigs
- onions – 100 g
- brown sugar - 1 tbsp. spoon
- olive oil – 1.5 tbsp. spoons
Make puree from red currant berries and add it to the fried onions. A few minutes after the berries release their juice, add mint. Beat everything in a blender and get the sauce. 
Ingredients:
- Roquefort cheese – 50 g
- cream – 100 ml
- almond petals – 2 tbsp. spoons
- pink peppercorns – 3 pcs.
Heat the cream and melt the Roquefort cheese in it, after a few minutes add the pepper and almond petals.
Hot sauce with peppers and apples
Ingredients:
- apples – 2 pcs.
- paprika – 3-4 pcs.
- chili pepper - 5 pcs.
- coriander – ? teaspoons
- star anise – 1 pc.
- granulated sugar – 300-400 g
- wine vinegar - 2 tbsp. spoons
- peppercorns – 3 pcs.
Cut the apples, paprika and chili peppers into pieces, put everything into a saucepan and sprinkle with sugar. Let it sit for several hours and then put it on the fire and cook for about 40 minutes. After this, cool the sauce, add all the spices and vinegar and simmer for another couple of minutes. It is better to leave the sauce for a day before using it.
Cherry sauce
Ingredients:
- cherry – 300 g
- red wine – 200 ml
- vanilla extract – 2 g
- corn flour - 2 tbsp. spoons
- cloves – 1 pc.
- sugar – 1.5 tbsp. spoons
We take out the pits from the cherries. Meanwhile, mix wine, sugar, vanilla extract and cloves, boil everything. Then put the cherries in the container and cook for several minutes. After this, add corn flour, mix and cool. 
Ingredients:
- white wine vinegar - 1 tbsp. spoon
- parsley and cilantro - 50 g each
- chili pepper – 1 pc.
- red onion – 1 pc.
- French mustard – 5 g
- garlic – 1 head
- olive oil – 100 ml
Finely chop the greens, onion, chili pepper and garlic. Mix all ingredients with mustard, olive oil and vinegar. Lightly beat everything with a blender so that small pieces remain.
Hot sauce with mint
Ingredients:
- horseradish – 50 g
- Dijon mustard – 2 teaspoons
- honey – 70 g
- mint – 10 g
- salt and pepper – ? teaspoon
Combine all ingredients and lightly beat with a blender.
Sour cream sauce with pepper
Ingredients:
- green bell pepper – 2 pcs.
- parsley – 50 g
- onion – 1 pc.
- butter – 50 ml
- sour cream – 150-00 ml
- chili pepper – 1 pc.
- salt – 1 teaspoon
Chop the onion, parsley and onion and fry in butter until the onion becomes transparent. Pour sour cream over everything and simmer for about 10 minutes. Then blend in a blender with chili pepper and salt.
Apple-lemon sauce
Ingredients:
- lemon – 1 pc.
- apples – 5-6 pcs.
- water – 300 ml
- powdered sugar – 3 tbsp. spoons
Peel the apples and remove the seeds, cut into pieces and cook for no more than 20-25 minutes. Then we rub the mass through a sieve, add lemon juice and powdered sugar.
Quick steak sauce
Ingredients:
- mayonnaise – 100 g
- sour cream – 100 g
- garlic – 2-3 cloves
- paprika, turmeric, chili pepper – ? teaspoons
- greens – 1 bunch
Three garlic, chop the herbs, mix everything thoroughly with mayonnaise, sour cream and spices.
Exotic sauce for pork steak
Ingredients:
- olive oil – 2 tbsp. spoons
- pineapple juice – 100 ml
- water – 70 ml
- soy sauce – 10 ml
- Teriyaki sauce – 5-6 tbsp. spoons
- cane sugar – 1-1.5 tsp. spoon
- whiskey – 1 tbsp. spoon
- lemon juice – 1 tbsp. spoon
In a small saucepan, combine pineapple juice, soy and teriyaki sauce and sugar. Mix everything and heat it, then add water, olive oil and lemon juice. After 5 minutes of heating, add a spoonful of whiskey. Cook this sauce for half an hour, stirring occasionally with a wooden spatula.
Lemon sauce for fish steak
Ingredients:
- fish broth – 100 ml
- dry wine – 50 ml
- lemons – 2 pcs.
- cream – 2-3 tbsp. spoons
- sugar, salt and black pepper – ? teaspoons
- mustard – 1 tbsp. spoon
- yolks – 2 pcs.
Mix fish broth with mustard and yolks. Next, add lemon juice with pulp, sugar, salt and spices. Bring the lemon sauce to a boil, pour in the cream and heat. If desired, you can beat the sauce in a blender, but not too much.
The word "sauce" has French roots and means "gravy". This is a seasoning for the main dish, which includes vegetables, spices, broth, cream and many other ingredients. Ever since the appearance of sauces in France in the 17th century, they began to be given names based on the names of the products on the basis of which they were prepared. This is how pepper onion, etc. appeared. Today we will talk about pepper-based sauce, which is traditionally prepared for meat steaks.
Classic pepper sauce
At the same time, the spicy and delicately creamy taste of the pepper sauce is in perfect harmony with the meat. It is traditionally used as a seasoning for beef steaks and other “masculine” dishes.
Pepper steak sauce, the recipe for which is offered below, is made from peppercorns. What color it will be depends on the preferences of the cook. The original uses a mixture of white, black, pink, but you can also take one of the presented types. It must be crushed before cooking.
Add pepper to the onion fried in a frying pan, add salt, pour in cognac and set it on fire with a match. You need to be especially careful here, since the flame rises quite high. After 2 minutes, the cognac will evaporate. Now you can add cream (70-100 ml), let it boil and remove from heat or boil until thick. It all depends on the desired consistency. Serve hot, pouring the sauce over the steak, or cold in a gravy boat.
Traditional pepper sauce for steak: recipe with photos
The taste of traditional pepper sauce has pronounced notes of cream. It is tender, but with a spicy peppery taste. It is easy to prepare even for an inexperienced cook.
For this sauce, shallots are used, which will additionally give it a delicate structure. Cut the third part of the stem as finely as possible and fry in butter. Add freshly ground pepper, passed through a special mill, and salt. Pour in cognac and set it on fire. After 2 minutes add cream. Keep the pepper sauce on the fire until it reaches a thick consistency.
Original pepper sauce with meat broth
Even the best steak truly reveals its flavor only when combined with sauce. It adds piquancy and juiciness to the meat, making it literally melt in your mouth. Traditionally, steak is served with pepper sauce based on peppercorns, cognac and cream. For a special taste, you can add concentrated meat broth - just one teaspoon, and the sauce takes on completely different notes.
First, finely chopped onion and garlic are caramelized in butter with the addition of vegetable oil. Shallots, which have a sweetish taste, are more suitable for the sauce, but onions are also suitable. You will need ½ head and 2-3 cloves of garlic. When the onion turns caramel color, add a spoonful of concentrated broth, a handful of black and green peppercorns (you can crush it a little with a rolling pin), 50 g of cognac and immediately after that set the contents of the pan on fire. This is the peculiarity of preparing this sauce - the alcohol burns out, but the aroma remains.
At the last stage of cooking, cream is poured into the frying pan: 100-150 ml depending on the fat content (the higher the % on the package, the smaller the volume). Now the pepper sauce needs to be boiled to a thick consistency. You can immediately pour it over the finished meat or serve it separately in a gravy boat.
Pepper Steak with sauce
The peculiarity of preparing this steak is that it is fried in pepper, in which it must be rolled before being sent to the frying pan. And then the sauce is prepared in the same oil, infused with the aromas and taste of fried meat.
For breading you don’t need to grind it, just crush it a little and you can roll the steaks in it on both sides. At the same time, melt the butter in a frying pan. Place the steaks and fry them over high heat until a crust forms. After this, send the meat to “rest”, and without removing it from the heat, pour 20 g of cognac, 200 ml of cream into the frying pan, add a tablespoon of mustard and salt to taste. Simmer the pepper steak sauce (recipe above) for 10 minutes. Then add the previously fried steaks to the pan, turn off the heat and let them soak in the sauce for 5 minutes on each side.
Pepper red sauce
This sauce could be called an analogue of the famous Red Devil (red devil), if not for the composition. In the original, it is prepared from red. The presented recipe does not contain this ingredient, but this does not make it worse, and even benefits, since it has a more natural composition.
To make hot pepper sauce at home, you will need two large sweet red peppers, 1 chili pepper, ½ onion and 2 cloves of garlic.
Finely chop the onion and garlic and fry in vegetable oil. Add the sweet peppers and chili cut into strips into a hot frying pan. Fry all ingredients until soft, add salt. Transfer the hot mixture to a blender bowl and blend until smooth. Transfer to a gravy boat and serve with traditional beef steaks.
Let's talk about steaks - large, beautiful and juicy pieces of beef. I tried my first real steak at the S.T.A.Y restaurant. in Beijing (chef Yannick Alléno took two Michelin stars in Courchevel). Before that, all the pieces of meat that I tried were just pieces of meat and had nothing to do with the philosophy of steaks.
Whether you're cooking steak at home or heading out to a special place for an important event, it's helpful to know how and what your ideal cut will be made from. Beef steaks themselves are an expensive dish, since the meat for them is taken from the best parts of the bull carcass. About 7-10 percent of the entire animal carcass is suitable for their preparation.
Black pepper sauce for steak
Now let's prepare our juicy piece of meat and black pepper sauce, the recipe for which was given to me by a Michelin-starred chef.
Ingredients
- peppercorns or a mixture of peppers (25-30 gr.)
- shallot bulb
- garlic 2 cloves
- butter for frying
- beef broth (250 gr.)
- cream (about 20%, 250 gr.)
Preparation
So, the first and most important rule. Give the steak time to come to room temperature. Only in this case will the meat cook correctly and evenly. This means that before cooking, an hour and a half before cooking, you need to put it on the table, removing it from the packaging. While the steak is warming up, it will make the sauce.
- Use the best peppercorns (25-30g) you can find. If it's a mixture of peppers, even better. Scatter it on a cutting board and grind it with the bottom of a saucepan. Do it this way: place the bottom on the pepper at a slight angle and, pressing, move the saucepan away from you. If you simply press down on the saucepan from above, it will be very difficult to grind the pepper.
- It is freshly ground good pepper that will make the taste of the sauce and the entire dish unforgettable.
- We don't need dust, grains of 1 mm are what we want to achieve.
- Chop the shallot bulb very finely.
- Melt a cube of butter in a large, heavy-bottomed frying pan.
- Fry the onion and chopped garlic (2 cloves) until translucent.
- Pour in beef broth (250 g). You can, of course, make do with boiling water, but if there is broth, it will only turn out tastier.
- Evaporate the moisture by half over maximum heat. This will take about 10 minutes. Pour in heavy cream (about 20%, 250 g).
- Evaporate the liquid by half again. And add ground pepper. Add a third at a time and see how it goes. If it seems like there is too much pepper, don't add any of it.
- The readiness of any sauce is determined very simply. It should cover the spoon (spatula) and not drip off it. At the same time, do not be too thick. Remember that as it cools, the sauce will begin to thicken. Therefore, in the pan it should be of medium thickness.
- If you missed this moment, dilute with cream little by little, stirring well.
- Pour the sauce into a gravy boat. If you want to make the sauce like a pro, puree it in a blender and pass it through a medium sieve. Then it will become more homogeneous and creamy.
How to properly cook steak for sauce
- The most difficult thing is to choose a good piece, then everything is simple. Pat the meat dry on all sides with a napkin. We don't want any extra moisture on the outside, otherwise the crust won't be as nice. Place the frying pan on the highest heat, the pros say you need to wait until it literally starts smoking. Throw in the cube of butter again.
- Sprinkle the meat with salt and ground pepper a minute before you fry the steak, patting it lightly with your palm to help the spices stick better.
- Place a piece of meat into the frying pan. Don't move it, don't crush it. Don't do anything.
- The idea behind steak is that we seal the juices inside the piece of meat. To do this, we fry it until nicely crusted. I do this, put a piece in the pan, and look at the end. When the meat has changed color on the bottom a third, turn it over to the other side. And we wait again. This usually takes 2 to 3 minutes on each side. Someone recommends turning over every minute, I think this is an unnecessary step.
- Don't even think about using a fork. If you puncture the meat, you will lose juice. Only a spatula or tongs. If your steak is fairly thick (from 3 cm), you can also fry the ends. Here you can’t do without tongs (you use them to hold the meat at the end).
- You can read about how to determine the readiness (degree of doneness) of a steak in the same material. Since I like something in between, I don’t bother too much. I fried it on both sides, as I said, and it was done. If the piece of steak is thick or you want well done, put the meat in a preheated oven (180 degrees) for 3-8 minutes. The time also depends on the cut and thickness. This definitely takes practice. But it's worth the effort you put in.
- It is important to let the meat rest. To do this, put it on a plate and wait 10-15 minutes. At this time, the juice that has concentrated in the center of the piece is distributed back, making the meat evenly juicy.
- You see, after 10 minutes, the steak left some juice. It is not red, but the correct brown color. Usually the juice is added to sauces, side dishes, or poured on top of the meat when serving.
Serve the steak with our sauce and be sure to have a serrated knife!
Who among us doesn’t love tasty and juicy steaks made from fresh meat? Probably only vegetarians. The most important thing is to cook them correctly. After all, beef is a rather whimsical product.
Secrets of cooking delicious and juicy steaks
It is necessary to cut the meat only across the structure of the fibers; the ham steak should be one and a half centimeters thick.
If the beef is too tough, then soak it in fresh milk before cooking. Before frying, the beef is sprinkled with a mixture of salt and pepper; other seasonings are also used, such as cloves, cumin seeds, turmeric, various dry wines, and marinades.
Steaks should only be fried in hot oil. If the fat is not sufficiently heated, an appetizing golden crust will not form on the surface of the steaks, and the meat will not be as tasty as we would like.
The oil should not be overheated, as in very hot oil the pieces of steak will burn on the outside and remain raw on the inside.
In order to determine whether the oil is hot enough, you should throw a piece of white bread into it, when foam forms and a piece of bread crumb floats, the temperature of the fat is optimal, but if a piece of bread sinks to the bottom of the pan and foam does not form, then the oil should be heated more strongly .
Avoid turning steaks frequently during frying, as frequent turning will release meat juices that will interfere with frying and the formation of a golden brown crust on the surface of the steaks.
To prevent the steaks from sticking to the surface of the pan, place several pieces of carrots in the hot oil.
Do not turn the bushes over with a fork; use a special wooden spatula for this; the fact is that meat juice is released through the punctures that are formed as a result of pricking the fork. When pierced with a fork, the meat becomes tough and not juicy.
When frying steaks, do not put a large amount of fat or sunflower oil in the pan; it is enough to grease the surface with a small amount of fat.
Steak with lingonberry sauce
Beef steaks cooked in a frying pan will acquire an even more pleasant taste thanks to the sweet and sour lingonberry sauce cooked in red wine.
So, to prepare beef with lingonberry sauce you will need the following ingredients:
- ground cinnamon (to your taste);
- liquid flower honey (three tablespoons);
- beef pulp without bone (2.3 kg);
- fresh ginger root (35 g);
- dry red wine (260 ml);
- a mixture of peppers or any seasonings for meat (one heaped tablespoon);
- medium ground rock salt (to your taste).
In addition, you need to prepare lingonberry sauce with red wine, and for this you will need the following components:
- lingonberries (540 g);
- dry red wine (120 ml);
- brown sugar sand (half a glass).
Cooking process
First, place the components from the first list on the table, then pour dry red wine into a small bowl, add a certain amount of liquid honey and mix everything until smooth. Pour a mixture of peppers or meat seasoning into this honey-wine mixture, add chopped cinnamon, stir, add salt to taste, then turn on the oven at 220 degrees. Wash the boneless meat, then place it on a paper towel and dry it a little, then coat it on all sides with the prepared marinade.
Next, place the beef in the marinade on a wire rack, and place it in a frying pan of the same size. After this, place the entire structure along with the meat on low heat for 35 minutes. After the above time has passed, reduce it, cover the marinated pork with food foil or a lid, and continue the process of frying the meat for another 20 minutes.
In order for the meat to brown thoroughly, you need to remove the foil about thirty minutes before the beef is fully cooked.
As soon as the meat is completely cooked, transfer it to a large dish, cover it again with foil and leave for about fifteen minutes, and this is necessary so that the meat juice combined with the marinade is distributed much better and more evenly throughout the meat. Only after this can the meat be cut into slices of the required thickness and served.
While the meat is under the foil, you can start preparing the lingonberry sauce, and to do this, pour the remaining red wine into a small saucepan, add the meat juice, which was formed during the cooking of the pork and dripped onto the baking sheet. Stir the contents of the saucepan, wait until the mixture has evaporated greatly, then sort out the fresh lingonberries, place them on a paper towel; as soon as the berries are dry, divide them into two equal parts.
Pour half of the fresh berries into a bowl, add granulated sugar, then puree these components with a blender until pureed, add the prepared berry puree to the saucepan, mix everything, pour in the remaining whole berries, warm up the lingonberry sauce a little, then serve along with the chopped meat.
Manly steak
Steak is, first of all, a dish for real men. There is, perhaps, not a single male person who would refuse a properly fried piece of beef (by the way, chicken steak or pork steak needs to be cooked completely differently) with spicy steak sauce, isn’t it? Cooking steak is not as difficult as it might seem.
From the products we will need:
- meat (a piece of fresh or chilled veal or pork without fat);
- champignons, 4-5 pcs. (can be replaced with other mushrooms);
- flour – 2 tablespoons;
- olive oil (if you don’t have olive oil or you don’t like it, regular unscented sunflower oil will do);
- spices for frying meat, salt, ground black pepper;
- steak sauce or hot sauce;
From the auxiliary materials we will need:
- a hammer for beating meat (a sharp and large knife is quite suitable);
- board for meat (you can put the meat on the kitchen table, just wipe it with a damp, clean cloth before doing so);
- an ordinary knife (it’s quite possible to do everything with the same knife);
- frying pan;
- plate;
- spatula (do not turn the meat over with a fork, otherwise meat juice will flow out through the punctures formed, the meat will turn out dry and tasteless);
So let's begin
Let's take the meat. If suddenly you have it frozen, you can hold it under hot water for a while and leave it for half an hour in a warm place; if you have a microwave, place a piece of meat in a deep plate and leave it there for about five minutes. If everything is fine, just rinse the piece of beef (or veal) under cold water.
Using a meat hammer or, if you still can’t find one, using the blade of a large and sharp knife, we begin to knock on the entire surface of the piece of meat. It is necessary to make such cuts at a very close distance from each other so that the meat becomes juicy and soft.
After we have beaten the pieces, we need to turn them 90 degrees and beat them perpendicularly to form a mesh.
Now take a large flat plate and pour some wheat flour on it. There shouldn’t be very much of it, since we just need to roll the meat in it on all sides.
Then pepper and salt, again, of course, on both sides. In cookbooks in such cases they rightly write: “add salt and pepper to taste.” Just don't oversalt it.
Now take the oil for frying. It is believed that olive oil is much healthier than sunflower or corn oil, but this is a matter of taste. You can also use sunflower oil, the main thing is that it has no odor (usually the bottle with such oil says “deodorized”). If, nevertheless, your choice falls on olive oil, make sure that the bottle says “virgin” or “from hand-picked olives”, and not “100% pure olive oil” (this is the lowest quality type).
Let's continue cooking
Oil should be poured into a heated frying pan. The fire should be as low as possible while the pan is still empty. In the near future, when there is food there, we will switch to medium heat so as not to overcook and dry out the steak. If you prefer meat with blood, you can make the fire even weaker than medium, but stronger than the weakest.
Pour oil into the frying pan so that it covers almost the entire surface, but, of course, without excess, because we are preparing tender meat, not French fries.
Now let's start cutting the mushrooms. So, rinse the champignons under cold water and place on a cutting board. We take an ordinary knife (preferably thinner), take the mushroom and place it with the stem up. Holding it with one hand, cut it into four longitudinal parts. We do the same with the rest of the mushrooms.
When the mushrooms are chopped, place them in a frying pan with heated oil.
Take a spatula (or a fork, which is much less convenient and safe for you and your frying pan) and distribute the mushrooms over the surface of the frying pan, not forgetting that without oil they will simply burn. Fry the mushrooms for about a minute.
Now let's get back to the meat. We move the mushrooms to the side and put the meat in the frying pan, again, trying to place it in the oil.
Most likely, the mushrooms have already absorbed all the oil. So we add more. You need to pour not on the meat or mushrooms, but nearby. It is advisable to lift the meat with a spatula so that the oil gets under the future steak.
The flour and spices that remain in the plate can be poured onto the grilling steak.
After some time (depending on what heat you are frying and what degree of frying you want to achieve), the crucial moment will come for turning the steak over to the other side. You can always assess readiness by simply lifting the fried side with a fork or spatula. If you are satisfied with everything, you can turn it over.
Proper defrosting of meat for steaks
As you know, any meat has three basic states - steamed, chilled and frozen. And, if everything is clear with the first two states of the product, then freezing needs to be dealt with. It’s worth talking right away about methods for freezing meat.
It is believed that the most optimal method of freezing meat is industrial. Thanks to quick freezing, ice crystals do not form, which could destroy the structure of the meat. Industrial freezing is used to supply, for example, marbled meat for steaks. In almost all restaurants, steaks are prepared from such meat. At the same time, the dishes turn out very tasty. The product retains its beneficial qualities and properties.
The second freezing method is homemade. It is used by many housewives. They buy a large chilled piece of meat, cook part of it, and put the rest in the refrigerator and freeze it in the usual way. In this case, freezing occurs unevenly. The outer part of the meat is immediately frozen, then its next layers, and only after that the middle. When defrosting occurs, the cellular structure of the product is disrupted. What a person receives is not a tasty dish, but pieces of biomass that even look unappetizing.
In order to prepare meat correctly, you need to cut it into portions and put them in different bags. The product can then be frozen. Naturally, dishes made from such meat will not be perfectly juicy and tasty, but they will turn out much better than those prepared from a large piece.
But how to defrost meat correctly? The procedure here is very simple. First you need to move the meat from the freezer to a place where the temperature is close to zero degrees. You need to wait a day until the temperature of the meat approaches zero degrees. There should be no seals in the meat. Next, the meat is placed in warm water so that it reaches room temperature. Typically this action takes about 10-15 minutes. Warm water cannot be used here, as the protein components can quickly coagulate.
In general, it is better to buy chilled meat in quantities that are enough for one-time preparation of a dish. Re-freezing meat is not advisable.
Steaks in a frying pan with pineapples
If you want to surprise your guests or your loved ones with something unusual, you can try preparing a dish such as meat with pineapples.
For this we need the following products:
- beef (fresh, one kilogram);
- can of pineapples (canned in rings);
- cheese (hard 200g)
- mayonnaise (500 grams);
- onion (two large heads);
- tomato (fresh 3 pieces);
- vegetable oil (to taste);
- pepper (a little bit);
- salt (to your taste).
First, you need to cut the meat into pieces 10 by 10 cm, be sure to beat it properly, grease the baking sheet with oil, then you need to place the meat very tightly on the baking sheet in one row, salt and pepper well.
Next, the onion needs to be peeled, cut into large rings, placed on the meat, there should be a lot of onion, the meat will remain juicy during the cooking process, and then pour well with mayonnaise. Then you need to take the tomatoes, wash them thoroughly and cut them into slices so that you need to put one slice of tomato on each piece of meat.
Then you need to put one pineapple ring on each tomato, again you need to pour mayonnaise, and then sprinkle with more grated cheese, and fry in a frying pan in hot oil for 10 minutes, then cover with a lid, reduce the heat.
Beef in French
The housewife often faces the question: what to cook for lunch or dinner today? An excellent option would be baked meat and potatoes in the oven. This dish will not take much of your energy, but you will enjoy a delicious dinner and your whole family will be satisfied. The dish will taste excellent, aromatic and appetizing.
Today we’ll look at several ways to cook meat steaks with various ingredients.
To make a wonderful French meat dish (for three servings) we will need:
- Pork tenderloin – quantity 1.5 kg
- Potatoes – quantity 1.5 kg
- Hard cheese – 350 g
- Medium sized tomatoes - 3-4 pieces
- Mayonnaise – 100-200 grams to taste
- Olive or sunflower oil
- Salt, black pepper and other seasonings - to taste
- Garlic in the amount of 2-3 cloves
- Bulbs in the amount of 2-3 pieces
- Green
This dish is prepared very quickly and you don’t have to spend a lot of effort on it.
Let's start cooking
Step #1.
We cut the meat approximately one and a half centimeters thick, just like for chops. Next we need to beat the meat with a special hammer. To avoid getting dirty, place a plastic bag over it before you start beating the meat. After we have beaten the meat steaks, the meat should be salted and peppered on both sides, the piece should be saturated with the aromas of spices.
Step #2.
Potatoes, just like meat, should be seasoned with salt and pepper. You can also add spices that you like to it. We also add vegetable oil to the potatoes so that they retain moisture and are very tasty. Mix everything well.
Step #3.
Then we move on to the bow. It needs to be cut into thin half rings. We add onions in large quantities so that our meat turns out very juicy.
Step #4.
Let's move on to preparing the sauce. For the sauce we need 200 grams of mayonnaise, two or three cloves of garlic and herbs. We chop the garlic into small pieces. We mix it with mayonnaise. Chop the greens and add them to our sauce. To prevent our sauce from becoming thick, you can add half a glass of water to 200 grams of mayonnaise. We add water to make the sauce easier to distribute among the ingredients. Next, all the components of our sauce need to be mixed thoroughly.
Step #5.
Prepare a baking sheet or frying pan. Pour vegetable oil on it. You can also use olive oil if you like. Place the potatoes in an even layer on a baking sheet. Next, you need to pour it with the sauce that we previously prepared. After this we add the chopped onion. We do not lay out the whole onion, but only half at first. We distribute it in the same neat, beautiful layer. The next layer is to lay out the meat.
Pour the sauce over the steaks in the same way as the potatoes. We will place the tomatoes and onions in the last layer on the baking sheet. First we lay out the onions and the tomatoes on top. We chop the tomatoes just before placing them on a baking sheet so that they do not leak out.
Step #6.
We put our meat to cook in the oven, preheated to 200 degrees, for half an hour. Frying time depends on what layers are on the baking sheet. In our recipe the layers are thick and large, so we put the dish in the oven for 40 minutes. After 40 minutes, it’s time to take out the baking sheet with the meat and sprinkle everything with herbs and grated cheese on top. In this case, there is no need to spare cheese. Next, the baking sheet should be placed in the oven for another quarter of an hour. After 15 minutes, the French-cooked beef steaks will be fully cooked.
- Firstly, potatoes and meat should be washed well under running water.
- Secondly, potatoes after washing should be peeled and washed again under running water.
- Thirdly, we also peel the carrots and wash them under running water
- Fourth, peel the onion, wash it under running water. Next, we cut the onion into 2 equal halves. We only need one half. We cut it into half rings. Carrots can be cut into slices or rounds. Cut the potatoes into pieces. We put everything that we cut into one pan and mix it. Later we will add spices and meat there.
- Fifthly, the meat must be cut into small pieces and placed in the bowl where we put the vegetables. We add spices to all our ingredients and mix everything well. You can also add mayonnaise to everything and mix everything again.
- Sixth, we grease a baking sheet with vegetable oil, then place potatoes, meat and vegetables on it in an even layer. You can also pour vegetable oil over everything on top. You can also sprinkle everything with grated hard cheese, to your taste.
- Seventh, cover the baking sheet with food foil. The meat and potatoes should be baked for approximately two hours.
Juicy veal steaks with potatoes
