Steamed beef in a double boiler recipes – Recipes for every day

“Steamed dishes are healthy, but completely tasteless” - this is a myth! Steamed beef in a slow cooker turns out unusually soft, and various spices and marinades give it flavor. A dietary, but satisfying and tasty dish - what could be better for dinner with the family? We offer proven recipes for steamed beef for a slow cooker.

How to cook steamed beef cutlets

Here are the most ordinary cutlets. Their peculiarity is that they turn out juicy in any case - exactly what everyone tries to achieve during classic cooking.

How to cook:

1. Rinse the meat, remove fat and cut into cubes.
2. Remove the crust from the bread and chop the pulp.
3. Place it in a container and fill it with milk.
4. Peel the garlic and cut off the roots.
5. Remove the skin from the onion as well, but cut it into cubes.
6. Squeeze the bread and place it in a meat grinder or blender along with the onion, meat and garlic.
7. Add spices, herbs and a raw egg to the resulting mass.
8. Mix all this thoroughly.
9. After this, with wet hands, form small cutlets.
10. Using a brush, brush the grate with oil.
11. Place the cutlets on it and place in the steamer container.
12. Bring enough water to a boil in a bowl first.
13. Cover with a lid and cook for 30-35 minutes.

Tip: it tastes best served with rice or buckwheat.

On a note

Take the advice of experienced housewives.

• In order for the beef dish to cook faster, to be juicy and tender, it is better to choose the meat of a young cow - veal.
• If you lightly beat the meat, even a large piece, before cooking, this will significantly reduce its cooking time, it will be more airy and light.
• The following spices go well with veal: curry, paprika, mustard, fresh herbs, coriander, cayenne and garlic pepper, turmeric. Despite the fact that steamed beef is a dietary product, it should not be completely bland. Properly selected seasonings will make it more interesting in taste.
• To soften the meat of an adult cow, you can pre-marinate it in a fatty marinade. A marinade based on natural yogurt, kefir or sour cream with the addition of a few drops of lemon juice and fresh herbs is best suited for these purposes.

To prepare juicy, soft meat, it is better to choose fresh veal that has not been frozen.

You can see how to properly steam beef in a slow cooker in the video below.

Beef goulash in a steamer

A lot of vegetables, a lot of sauce, meat and taste - this is what awaits you after preparing this goulash. The crazy aroma makes you fall in love even before the goulash is ready.

How to cook:

1. Rinse the carrots, then peel them.
2. Cut into rings.
3. Wash the sweet pepper and cut out the core.
4. Cut the pulp into small cubes.
5. Pour oil into the frying pan and heat it.
6. Peel the onion and chop finely.
7. Pour into the pan and simmer everything together, stirring, until soft.
8. Next, add the peppers and carrots and cook until the same state.
9. After this, add spices, sugar, tomato puree.
10. Combine everything together and let it boil a little.
11. Rinse the beef and remove fat.
12. Cut the meat into small slices and place in a steamer.
13. Pour the entire contents of the pan on top and stir.
14. Cook the goulash, covered, for a whole hour.

Tip: you only need to stir the goulash once - after thirty minutes.

Cooking meatballs with rice

A universal version of meatballs that is suitable for any meat. Instead of rice, you can take buckwheat and it will turn out no less tasty. Bon appetit!

1. Rinse the meat, remove fat and cut into small slices.
2. Next, send it to a meat grinder or blender to obtain homogeneous minced meat. In the first case, it is better to repeat the process two or even three times.
3. After this, place the beef in a small container.
4. Rinse the rice until the water is clear and place in a saucepan.
5. Pour in the required amount of water and let it boil.
6. After this, cook the grains for a quarter of an hour.
7. Remove from heat, cover with a lid and let steep for the same amount of time.
8. When time has passed, add rice to beef.
9. There are also spices and an egg.
10. Rinse the greens and finely chop them, mix with other ingredients.
11. Combine all this carefully, even beat it if possible.
12. Next, with wet hands, form balls.
13. Place them in the steamer container and close the lid.
14. Cook for twenty minutes and then serve.

Tip: rice can also be used raw, but then double the cooking time.

Cooking healthy dietary meat in a double boiler

A steamer is the first assistant in the kitchen for adherents of proper dietary nutrition. After all, steamed meat retains all its beneficial properties and is easily absorbed by the body without overly loading the digestive system. In addition, meat in a double boiler turns out juicy and aromatic.

List of recipes in the article:

Meat cooked in a double boiler is considered one of the main dietary products and is perfect for those who are watching their figure. Therefore, many recipes for steamed meat dishes have been developed.

Steamed beef

This is a simple yet delicious dish that can be prepared in a double boiler within one hour. The calorie content of steamed beef is 150 kcal per serving.

To prepare this dish you will need:

• 500 gram piece of beef tenderloin
• 2 tomatoes
• 200 grams of hard cheese
• parsley, dill, basil, lettuce
• salt, pepper to taste

Avoid defrosting meat in the microwave; it loses too much juice and becomes tough. It is best to defrost at room temperature.

Cut the defrosted tenderloin into small cubes (the smaller, the better the meat will steam). Separately, chop the greens and cut the tomatoes into rings. Grate the cheese on a coarse grater.

Season the chopped meat with salt and pepper and place it on the bottom of the steamer, place a layer of tomatoes and herbs on top of it, then sprinkle everything with grated cheese. Steam the meat for 40 minutes. If the steamer is two or three levels, you should not immediately sprinkle the meat with cheese; it is better to do this immediately before serving the finished dish.

Steamed pork

The calorie content of steamed pork is 240 kcal per serving. This recipe requires steaming the meat for 30 minutes. Pork is an ideal meat that is perfect for cooking in a steamer.

This meat cooks quickly enough, which allows you to prepare dishes with pork much faster, for example, beef dishes

For this dish you will need the following ingredients:

• pork tenderloin weighing 500 grams
• 500 grams of small new potatoes
• 1 bunch of greens
• 1 young carrot
• salt, pepper to taste

Cut the meat into strips, salt and pepper. Grate the carrots, cut the potatoes in half (if they are very small, there is no need to cut them).

The ingredients must be placed in the steamer in a certain order, that is, in layers. Place potatoes and carrots on the bottom tier of the steamer, meat on the top. This must be done so that the vegetables are saturated with meat juice and turn out juicy and aromatic. Cook the meat on the highest heat or power setting for 30 minutes. Before serving, sprinkle the dish in plates with chopped herbs.

Recipe 3. With mushrooms

You can cook beef as an independent dish for lunch or dinner. Instead of making an additional side dish, boil the beef in sour cream sauce together with champignons.

You will need:

• 600 g beef,
• 200 g champignons,
• 150 g sour cream,
• 2 onions,
• 80 g flour,
• water,
• parsley, rosemary, salt, black pepper.

Step by step recipe:

1. Rinse and clean the meat, cut it into small cubes.
2. Chop the onion into half rings.
3. Cut the mushrooms into slices.
4. Combine rosemary, pepper and salt. Roll the beef pieces into the mixture and leave to marinate for 30 minutes.
5. Cover the steaming container with foil.
6. Pour water into the multicooker pan.
7. Place meat, mushrooms and onions on foil.
8. Select the "Steam" function and cook for 40 minutes.
9. While the meat is stewing, prepare the sauce. Fry the flour in a dry frying pan. When it is browned, add a little water to make a paste. Now add sour cream and simmer the sauce for 5-10 minutes. At the end, add chopped parsley.
10. After 40 minutes, pour sour cream sauce over the meat and continue cooking for another 20-25 minutes.

Principles and rules

Weight loss is achieved through a calorie deficit: the amount expended in the process of life exceeds the amount received from food. To get the missing calories, the body is forced to burn fat reserves. Weight loss occurs with a gentle load on the digestive system; dietary restrictions apply only to fats and simple carbohydrates.

Catering

1. The diet is based on boiled, stewed, baked dishes; it is allowed to add a small amount of vegetable or butter to them. Frying is excluded.
2. You should eat food 5-6 times a day. Portions for three daily meals should be approximately 250-300 g, snacks and dinner - 150-200 g.
3. You need to have dinner no later than 2 hours before going to bed so that the food has time to digest.
4. Protein meat and fish should not be combined with carbohydrate cereals; the break between their consumption should be about 4 hours.
5. It is advisable to cook cereals without salt; it can be replaced with soy sauce; you can also add herbs, fruit or vegetable sauces, vanilla, and cinnamon to porridges.
6. If it is difficult to do without sweets, include fruits baked with honey or stevia in your menu. It is better to eat sweets in the first half of the day.
7. The average energy value of the daily diet should be from 1700 to 2200 kcal, it depends on your body weight. You can calculate the amount of energy that the body receives when digesting food using food calorie tables.

It is recommended to eat food warm or cool (first and second courses warmed to 40 - 50°, drinks at room temperature). This requirement is explained by the fact that chilled food slows down digestion, and hot food irritates the gastric mucosa.

Drinking regime

Water is vital for the normal functioning of the body, and doubly so during weight loss. With its deficiency, food takes longer to digest and fat is not burned as efficiently. In addition, drinking water before meals reduces appetite. The total amount of liquid, including soups, should be 2-3 liters per day, at the rate of 30 ml per 1 kg of body weight.

While following a dietary regimen, it is recommended to drink 150-200 ml of pure still water half an hour before meals. You should not drink any liquid during or immediately after a meal. Even if it is a dessert - jelly or compote, it is better to drink it half an hour after eating.

Meat baked in a slow cooker. Pork in a special way

When you want to cook something unusual, diversify a basic recipe and surprise your guests, this recipe is just perfect. Despite the list of ingredients (and there are many of them), this dish is prepared literally in one go.

The main thing is that you have everything you need at hand, namely:

• pork (pulp) – 700-1000 g;
• fresh cranberries – 150 g;
• honey - a tablespoon;
• sugar - a teaspoon or a little more;
• cinnamon - a pinch;
• red wine – 100 ml;
• Balsamic sauce - 1 tbsp;
• olive oil – 2 tbsp;
• thyme, rosemary, ground black pepper, salt - to taste.

Cooking process:

1. Prepare a bowl for mixing the ingredients: pour the sauce, add liquid honey (if it’s sugared, melt it in a water bath). Add spices and olive oil to this mixture. Mix everything, taste it and add a little salt.
2. Now the piece of meat needs to be washed under the tap, dried and cut into 4 equal parts (you don’t have to do this, but it will turn out tastier and the meat will be juicier). When you cut a piece of pork, be aware that the pieces will shrink slightly in size after cooking.
3. Each piece needs to be thoroughly soaked in the marinade, put all the pieces in a bowl, pour over the marinade (if there is any left) and put in a cold place for 2-3 hours. Be sure to cover the dishes with cling film or a lid.
4. Then, when the meat is marinated, you need to prepare the foil, lay it out on the table and place the pieces of meat. Wrap everything up, check the edges to make sure they are wrapped tightly.
5. This package must be placed in a multicooker, pour in a little water and turn on the “Baking” program. Set the timer for 1 hour.
6. While the multicooker is busy with the process of cooking meat, our task is to prepare the cranberries. You will need a blender to grind the berries, turning them into a puree.
7. Add red wine to the cranberry puree and place the bowl on the stove over low heat. Bring to a boil, reduce heat and simmer the cranberries over very low heat for just 2 minutes. After - add cinnamon mixed with sugar, mix everything and continue cooking cranberry sauce for 2 minutes.
8. When the meat is ready, it will rest in the slow cooker for a while (after the signal - 20 minutes), you need to transfer the meat to a plate, remove the foil, and then pour cranberry sauce over the finished dish. And in this form you can safely serve the meat to the table. It will be delicious in any form, both hot and cold.

How to cook “Beef in a steamer”

1. Cut the meat into pieces, add salt and pepper and place in a steamer bowl.

2. Cut the tomatoes into slices and place them on top of the meat. Top – suluguni slices and greens.

3. Keep in a double boiler for 40 minutes. Ready!

Rate the recipe Beef in a double boiler:

average rating: 4.1, total votes: 9

I cooked)

Important! The video may differ from the text version of the recipe!

The editors recommend: Similar recipes: Collections of recipes:

Steamed pork and chicken sausage

Category: Cooking in a double boiler Meat dishes in a double boiler

Many families have long abandoned “store-bought” sausage, and it’s clear why: terrible chemical composition + disgusting taste + harm to health and all this “charm” also costs a lot of money! I offer my version of homemade steamed sausage. Not difficult, fast and tasty!

Pork Chicken fillet Chicken thigh Garlic Seasoning Chicken egg Milk Salt Nitrite salt

Steaming beef:

Step 1: Prepare the meat.

First, you need to thoroughly rinse the piece of meat under running water, then dry it with a paper kitchen towel. After that, place it in a pan with a saline solution, which is prepared as follows: for 1 glass of clean water, you need 2 teaspoons of table salt. Leave the meat to soak for about 2 hours.

Step 2: Step 2: Rub with spices.

In a separate bowl, mix ground pepper, paprika and garlic, previously peeled and passed through a garlic press. Season with a little olive oil and mix well.

Rub the seasoned piece of meat with spices on all sides. If you wish, you can tie it with twine, so the piece will be even more beautiful and take the correct shape.

Step 3: Step 3: Cook the beef.

Place the prepared piece of beef in a steamer, cook the meat for about 40 minutes until it is completely cooked.

Step 4: Step 4: Steam the beef.

Cut the finished beef into slices and place on serving plates. This dish can be served either hot or cold. But it’s simply impossible to determine exactly which is tastier, because it’s delicious both ways. Beef goes well with fresh vegetables, various sauces and side dishes. If you adhere to a diet and proper nutrition, then it is best to serve steamed vegetables along with beef. Garnish the dish with sprigs of fresh herbs, dill or parsley. Enjoy your meal!

Tips for the recipe:

– Firm beef will become much softer and easier to digest by the body if, a couple of hours before cooking, rub it on all sides with dry mustard. But, this method can only be used by those categories of people who can consume mustard.

– — If you do not have a double boiler, then you can use an improvised double boiler. To do this, take a medium saucepan, fill it halfway with filtered water, place a metal sieve on top and cover with a lid.

– – It is best to use beef sirloin to prepare meat according to this recipe.

– – To prevent juice from leaking out of the meat, initially place it in a steamer so that the fibers are horizontal. Cook for 10-15 minutes and then turn the beef crosswise, grain-wise. This way, heat will flow much better inside the piece of meat.

– You can marinate meat not only in saline solution or mustard. You can marinate it in wine, wrap it in foil and also leave it for at least 4 hours.

– It is best to store and infuse beef in the refrigerator, especially if you decide to marinate it all night. If you don’t have that much time, then you can leave the meat at room temperature, but no more than a few hours.

Recipe 2. With onions

The option of preparing aromatic beef with onions will delight you with its juiciness and light spicy taste.

Ingredients:

• 600 g beef tenderloin,
• 2 onions,
• greenery,
• coriander - 1 tsp,
• olive oil - 1 tbsp,
• soy sauce - 1 tbsp,
• dessert wine - 1 tbsp.,
• a pinch of salt.

Cooking:

1. Clean the meat from film and veins, rinse and dry.
2. Prepare the marinade: mix olive oil, wine, soy sauce, add a small pinch of salt and coriander (can be replaced with black pepper or other spices to taste). Rub the fillet with the mixture.
3. Cut the onion into thin half rings, add to the meat and leave everything to marinate for half an hour.
4. Place the beef in a special steaming bowl.
5. Cook for an hour in the “Steam” mode.
6. Serve the dish hot with fresh vegetables or other side dishes.

Advice! Before placing in the slow cooker, wrap the beef in an ovenproof bag or wrap in foil. This will make the fillet more juicy.

Useful tips

To ensure that the meat still remains juicy at the end of cooking, we recommend cutting it along the grain. Then they (the fibers) will remain intact and retain all the juice inside themselves. Of course, this does not apply to minced meat.

Serve whatever you like as a side dish. This can be any cereal (barley, wheat, corn), rice of any kind, mashed potatoes, grilled vegetables. A simple one - a salad of fresh vegetables.

Beef in a steamer is very tasty. And it is much healthier than fried, boiled or baked meat. So if you need benefits from food, cook according to our recipes!

What to serve with?

Steamed veal is a rather tender meat, so too bright side dishes are not suitable for it. It goes well with rice or boiled potatoes; couscous goes well with steamed veal. The healthiest thing would be to combine veal with steamed vegetables, a light vegetable sauté or a delicate puree of young peas. Steamed veal can be served without any side dish at all, complemented with a light salad of fresh vegetables.

This dish can be eaten both with the family and during a holiday, and in order for it not to look too simple, you can complement it with a sauce made from natural white yogurt with avocado and fresh herbs.

Buckwheat porridge with chicken hearts Portovaya

I didn't pay attention to chicken hearts before. This product was unfamiliar to me. But this year we came to the south as “savages”; by the time we settled in, it was time for lunch. But I really wanted to eat. We went to the canteen located next to the port, and there was a little of the first one left and for the second one, buckwheat porridge with hearts. My men turned up their noses, but hunger is not a problem, you can’t talk! I had to take and eat what was available. And oh my God, the porridge with hearts turned out to be incredibly delicious! This is how we “got it”. Now I cook it often, and my men called the porridge “Portovaya”.

Greetings from us to the city of Yeysk and its wonderful residents!