All methods of cooking beef in tomato sauce

13

Prepared by: Kristinka

08/10/2011 Cooking time: 2 hours 0 minutes

Recipe for stewed beef in tomato sauce. In the stewing process, you can use wine, spices and sour cream.

Culinary classic: beef stew in tomato sauce

Light diet beef is very receptive to aromatic herbs and spices, and tomato sauce added at the right time will make lean beef more tender.

Required:

• 0.5 kg boneless beef;
• 15 ml dry red wine;
• 4 tomatoes;
• 1 bunch of basil;
• 1 regular onion;
• 2 garlic cloves;
• 30-40 ml odorless vegetable oil;
• to taste, salt, pepper.

Time: 60 min.

Calorie content: 165 kcal.

1. Prepare the sauce: peel the tomatoes (this is easy to do if you put the vegetable in boiling water for a minute), then chop it into circles.

2. Finely chop the fresh basil, garlic cloves and onion into feathers. Heat the oil in a saucepan, add the tomatoes, simmer for five minutes, add chopped garlic, onion, basil, season to taste, pour in the wine, simmer for another three minutes, no more.

3. Cut the beef flesh into medium-sized pieces, fry in hot oil until golden brown, season to taste and pour in tomato sauce, simmer until cooked.

Advice: when cooking, do not allow it to boil too high; it is better to simmer over low heat.

How to cook “Beef stewed in tomato paste”

1. Peel and chop the onion. Heat vegetable oil in a frying pan.

2. Add the onion and fry over medium heat until translucent.

3. Meanwhile, wash, dry and slice the beef.

4. Add a little salt, pepper and paprika to the onion.

5. Place the meat and fry for 5 minutes, stirring.

6. Place everything into a saucepan or any other convenient container.

7. Pour in hot water and put on fire. After boiling, reduce the heat to low and simmer for 1.5 hours.

8. When most of the water has evaporated, add tomato paste.

9. And also chopped garlic, salt and pepper as needed.

10. Add a little more water, mix thoroughly and send to the fire for another 20-25 minutes. Bon appetit! Bon appetit!

How to cook a dish with beans in a frying pan

To make it perfect, it is better to add beans to the beef, soaked in cold water the night before.

You will need:

• 55 ml sunflower oil (odorless);
• 1 pinch of thyme;
• 3 garlic cloves;
• 25 g of tomato;
• 200 ml tomato juice;
• 1 carrot;
• 1 onion;
• 0.6 kg beef pulp;
• 230 g beans;
• add freshly ground pepper and salt to taste.

Cooking time: 1 hour 30 minutes. Calorie content per serving: 174 kcal.

How to cook:

1. Chop the pulp into cubes; if there are tendons and films, remove them first.
2. Brown the pieces of meat in hot oil. Cut the carrots into large strips, the onion into quarters, crush the garlic with a knife and chop coarsely. Add all these ingredients to the meat and continue frying.
3. Pour in the juice, add tomato paste, season to taste, and simmer for 45 minutes.
4. Wash the beans, add to the meat, adding thyme, continue cooking for another 35 minutes.

Tip: if the dish turns out too thick, you can add a little more tomato juice or just water.

Beef Stroganoff with beef gravy

Here is a classic recipe for beef stroganoff, but with a small addition in the form of mushrooms. Thanks to them, the gravy will become unusually tasty.

Ingredients:

• Beef – 500 gr.
• Mushrooms (champignons) – 200 gr.
• Bulb.
• Flour – 2 spoons.
• Sour cream (cream) – 3 large spoons.
• Salt, oil, pepper.

Cooking:

1. Cut the beef into thin pieces and fry in a frying pan until nicely browned. After 5 minutes of intense frying, add flour and stir. Fry for just a minute, turn off the burner.
2. Chop the champignons into slices and cut the onion. In a separate frying pan, first fry the onion slices, then add the mushrooms. Continue cooking until food is golden brown.
3. Place the meat. Immediately add sour cream and necessary spices.
4. Pour in broth or water. Stir again. Simmer the beef stroganoff covered for 30 minutes.

Option for cooking juicy meat in the oven

Beef in tomato sauce is a familiar dish to everyone. There are a million such recipes, but you can always find a new one.

You will need:

• 0.4 kg beef tenderloin;
• 35 g of “Peasant” oil;

For the sauce:

• 5 ripe tomatoes (soft);
• 1 lemon;
• 1 small bunch of fresh basil;
• 6 branches of thyme;
• 35 ml olive oil;
• 14 teaspoons freshly ground pepper;
• 12 teaspoons salt.

Time required: 70 min. Calorie content: 168 kcal.

How to cook:

1. Using a fine grater, remove the zest from the lemon and squeeze the juice out of the fruit pulp. Simply tear the basil with your hands. Scald the tomatoes with boiling water, remove the skin, and chop with a blender.
2. Prepare the sauce: in a deep frying pan that is suitable for the oven, mix olive oil with 30 ml of lemon juice, zest, basil, thyme, tomato puree, season everything and mix.
3. Chop the beef coarsely, add it to the sauce, stir and leave for half an hour so that the meat is saturated with the aroma of spices.
4. Preheat the oven, put the dish to simmer until done.

Tomatoes always play the main role in the sauce; they also decorate the sauce with their color; of course, they must be as ripe as possible.

Delicious beef with eggplant and tomatoes

Another incredibly delicious meat dish is beef stewed with eggplant and tomato. By the way, if you wish, you can also add zucchini and sweet peppers here. The dish will turn out even more rich. Although it is already very well woven.

Ingredients:

• Beef – 600 gr
• Eggplants - 2-3 pcs.
• Tomato - 1 pc.
• Onion - 1 pc.
• Salt, pepper, spices - to taste
• Water
• Vegetable oil

Preparation:

1. Cut the meat into pieces and place in a well-heated pan with vegetable oil. Fry it a little and add diced onion. Stir lightly and fry until the onion is soft. Then pour in 250 ml of water and simmer under a closed lid over low heat for 1-1.5 hours.

2. Cut the eggplants into large cubes, place in a bowl and add salt. Leave it like this for 30 minutes. After that, rinse them.

3. When the meat is sufficiently stewed, add eggplants. Then cut the tomato into cubes and also add to the pan. Add salt, pepper, spices to your taste and stir.

4. Cover again and simmer over low heat for 15-20 minutes until the eggplant is cooked. Then the dish can be served hot. If desired, you can season with herbs, garlic and sour cream.

Multicooker recipe

This dish is very light, with a minimal set of ingredients; you can add any herbs to it or do without them, but be sure to add onions.

You will need:

• 0.8 kg beef;
• 3 onions;
• 5 tomatoes;
• vegetable oil to taste;
• 4 garlic cloves;
• a large bunch of fresh herbs;
• seasonings to taste.

Cooking time: 2 hours.

Serving contains: 175 kcal.

Cooking beef in tomato sauce in a slow cooker:

1. Rinse the meat with cool water, dry and cut into pieces. Fry until golden brown in a multicooker bowl using a small amount of heated oil.
2. Chop the onion, tomatoes, garlic. First, add the onion to the meat, fry for 7 minutes, then add tomatoes, salt, garlic, spices to taste, pour hot water, it should cover the meat completely. Turn on the “Extinguishing” mode for 1.5 hours.
3. Decorate with greenery to your liking.

Tip: be sure to add onions to the tomato sauce, otherwise it will turn out bland.

Beef goulash with tomato paste

Set of products for the recipe:

• beef 500-700 gr.
• 3 cloves garlic
• pinch of paprika
• teaspoon olive oil
• flour 30 g
• 150 ml red wine (in extreme cases, replace with water)
• lu 1 pc.
• 700 ml water
• 1/2 teaspoon paprika
• a pinch of hot pepper
• 2 tablespoons tomatoes
• tablespoon chopped dill
• one large carrot
• 3 bay leaves
• 6 sweet peas
• salt
• 2 tbsp. l. sour cream

Cooking like in kindergarten

Cut the beef into small cubes, mix in a bowl with sweet paprika, crushed garlic, and olive oil. Leave for 12 hours in the refrigerator.

Pour oil into a frying pan, chop the onion quite finely, and lightly fry. Roll the pieces of meat in flour and add to the frying pan with onions.

Finely chop the dill and grate the carrots. When the meat is fried on each side, add the vegetables.

After 10 minutes of simmering, add wine, water, spices, cream, and puree, mix everything. The goulash will be ready after 1.5 hours of simmering under the lid.

Spaghetti with beef in tomato sauce

The key to this dish is to combine the pasta and beef with the tomato sauce.

You will need:

• 250 ml plain water;
• leek stalk;
• 300 g spaghetti;
• 4 tomatoes;
• salt to taste;
• 3 pods of sweet pepper;
• 0.6 kg beef
• 50 ml olive oil;
• 2 carrots;
• freshly ground pepper to taste;
• 2 onions;
• 1 garlic slice.

Time: 45 min.

Calorie content: 199 kcal.

For a nutritious lunch, you can serve beef and potatoes in pots.

Recipes for juicy beef in soy sauce can be found in this article.

Beef and potatoes can be cooked in a slow cooker. Recipes are offered here.

How to cook:

1. Chop the beef and grate the onion.
2. Brown the meat in hot oil. Add tomatoes chopped in a blender, chopped carrots, pour hot water, simmer for an hour until the beef is cooked.
3. At the end of cooking (about 15 minutes), add thinly sliced ​​bell peppers, leeks, crushed slices of garlic, and season to taste with spices.
4. Cook the spaghetti. Combine tomato sauce and pasta.

Tip: cook the spaghetti in a large saucepan, salt the water thoroughly, then they will not stick together and will be ready at the same time.

Juicy beef stewed with prunes

Every housewife can prepare an original dish according to the following recipe. You just need to follow this sequence of actions:

1. Quickly fry small pieces of beef (400 g) over high heat and transfer to a saucepan.
2. Pour 200 ml of dry white wine into a frying pan with meat fat and let it simmer without a lid for 3-4 minutes. Add the resulting sauce to the saucepan with the beef.
3. Separately, fry the diced onion.
4. Add tomato paste (1 tbsp) and Krasnodar sauce or ketchup (2 tbsp).
5. After 5 minutes, transfer the tomato dressing to the beef, add Italian herbs and salt, add water (200 ml) and simmer for 1 hour.
6. Add prunes (200 g) to the meat and continue cooking the dish for another 40 minutes.

Meat baked in tomato sauce

We draw your attention to the recipe, which is truly hearty, but not heavy. It can be used to prepare a low-calorie lunch.

Required:

• 250 ml thick tomato juice;
• 500 g beef;
• 3-4 tomatoes;
• 150 g ghee;
• freshly ground pepper to taste;
• 8 g table salt.

Cooking time: 1 hour. One serving contains: 155 kcal.

How to cook:

1. Cut the beef flesh into small pieces.
2. Sprinkle the meat with red pepper, season with salt, and fry in melted butter. Place in a form that can be placed in the oven.
3. Place chopped tomatoes around the meat pieces, add tomato juice and bake in a preheated oven until fully cooked.

This beef goes well with a light vegetable salad; just cut fresh cucumbers and tomatoes into thin slices, sprinkle with pepper and salt to taste and place beautifully on a dish; if desired, you can add thinly sliced ​​blue onions or finely chopped green onions.

Like in kindergarten

Cooking beef stew with gravy according to technological maps for preschool educational institutions eliminates the use of spices, peppers and marinades. The only seasonings allowed are tomato paste and bay leaf. Therefore, the taste of the dish is especially delicate and soft.

Products for four “adult” servings:

• beef – 500 g;
• onion – 1 pc.;
• carrots – 1 pc.;
• tomato paste - tablespoon;
• wheat flour - a tablespoon;
• butter – a tablespoon;
• bay leaf – 1 pc.;
• salt - to taste.

From cutting beef in a preschool educational institution to goulash, it is necessary to use a shoulder, brisket or trim.

1. Meat cubes weighing 20–30 g are fried over high heat until golden brown.
2. Tomato paste is sautéed in butter and placed in a frying pan.
3. The beef is poured over with hot water and simmered under the lid for an hour.
4. Finely chopped onions and carrots are sautéed in butter, then the vegetables are stewed together with the meat for half an hour.
5. Heat the flour in a dry frying pan for no more than a minute so that it does not have time to darken. After this, it is diluted in a small amount of hot water and poured into the stew 10 minutes before it is ready.
6. Place a bay leaf into the prepared meat and bring the dish to a boil.

Useful culinary tricks

Whatever cut of beef you buy, there are general rules for choosing and cooking:

1. When purchasing, pay attention to the color of the pulp and the shade of the fat layer. The lighter the flesh, the better. The fat should be white. For stewing, it is better to take fillet.
2. If you bought a tough piece of meat, soak it for three hours in lemon juice, dry wine, wine or apple cider vinegar. The meat fibers will become softer, and after stewing the beef will be tender.
3. Be sure to fry the meat pieces until an appetizing crust appears; this procedure will help preserve the juice. If you cook beef without searing, it will be gray and tasteless.
4. Beef will cook faster if you add tomato paste or fresh tomatoes.
5. Fry in refined sunflower oil. For small pieces of meat, heat it in a frying pan moderately.
6. Marinating will help make the meat tender. Many different products are used for this, such as kiwi or lemon. But it is better to take 4% wine vinegar, white or red.
7. Balsamic will give an excellent taste, but the color of the meat will not be very beautiful. But sherry vinegar is just perfect for beef.
8. It is not recommended to use wine for pickling, since cheap wine will not work, and it is simply a pity to use expensive wine for pickling; it is better to drink it.
9. For beef dishes, it is better to use more spices. A good addition to meat is a sprig of rosemary or thyme, as well as salt, garlic, and pepper. This set is quite enough.

The video explains how to cook beef in tomato sauce in the oven:

Classic beef recipe with gravy

Stewing meat with a minimum amount of seasonings and spices will preserve the natural taste of the product and allow the housewife to boast of the remarkable skill that the preparation of this dish requires.

For stewing, they use the flesh - the shoulder blade, the neck, a large piece of the hind leg, the so-called “apple”.

For four servings you will need approximately 600 g of meat, free of bones, films and fat.

In addition, you need:

• onion – 1 or 2 onions, depending on taste;
• garlic - a couple of cloves;
• flour - a tablespoon;
• vegetable oil for frying;
• pepper and salt to taste.

Beef is prepared in two stages. First they fry, then simmer for a long time over low heat.

During the cooking process you need to pay attention to several important details:

1. The meat is cut across the grain into even cubes. A raw piece should weigh at least 30–40 g, since during cooking it will lose 30–40% of its volume.
2. Before you start cooking, dry the beef with a napkin or towel. Wet meat will “shoot” in hot oil.
3. The frying pan must be very hot so that the protein on the surface of the pieces curls very quickly and seals the meat juice inside. Only in this case the beef will turn out tender and juicy. If the process goes correctly, the meat will first turn white, and then a golden crust will appear. The pieces must be constantly turned over so that they brown evenly on all sides.
4. The beef is fried until the liquid formed in the pan has evaporated, so that drops of coagulated blood do not get into the gravy.
5. After this, coarsely chopped onion is added to the pan. It should soften slightly and become transparent.
6. The flour is heated in a separate dry frying pan until slightly yellowish in color and diluted in two glasses of hot water.
7. The liquid is poured into the meat and brought to a boil.
8. Add salt and pepper. Salt draws the juice out of foods, so it is important to add it at the very end and along with the water.
9. The meat is brought to readiness over low heat under the lid.

Young beef is stewed for 1 - 1.5 hours. If the meat of an old animal is used, the cooking time increases to 2 - 2.5 hours. Fibers should be easily separated from cooked meat. Before serving, the dish should “rest” under the lid for another fifteen minutes to allow the gravy to infuse and thicken.