Beefsteak in a slow cooker. Juicy steak

Amazingly tender beef can be so different! It can be prepared either simply with spices or with a variety of additives: cheese, vegetables, mushrooms. When steamed, the meat turns out to be dietary, so even those who are watching their figure can treat themselves to this tasty dish.

Steaming beef in a slow cooker

How to cook:

Cooking in the Redmond multicooker

Time: 55 min.

Calories: 182.

How to cook:

1. Wash the meat and cut it into slices across the grain, about 2 cm wide.
2. Rub each slice with a mixture of mustard and spices. Leave for ten minutes to marinate the meat a little.
3. Pour one and a half liters of water into the multicooker and place the container for steaming.
4. Place steaks in a single layer on a container.
5. Close the lid and select the “Steam” cooking mode. Set the cooking time to forty minutes.
6. After the multicooker signal, serve with cherry tomatoes.

How to cook beef and potatoes

Time: 3 hours

Calories: 93.

How to cook:

1. Rinse the beef, trim the veins and then cut into medium-sized cubes.
2. Remove the skins from potatoes, carrots and onions. Cut the potatoes into slices or cubes, the size may be slightly larger than meat cubes.
3. Carrots should be coarsely grated or cut into thin strips.
4. Chop the onion very finely.
5. Pour boiling water over the tomatoes, peel off the skins and cut into cubes. Do not use the stem.
6. Rub the meat with spices.
7. Pour some water into the multicooker and place a basket on top. Place meat on it.
8. Place carrots and onions on top, then potatoes, and tomatoes on top. Season.
9. Select the “Extinguishing” mode with a timer for 2.5 hours. Serve with fresh herbs.

Recipe with tomatoes and cheese

Time: 40 min.

Calories: 172.

How to cook:

1. Take the foil and cut it into six small pieces.
2. Place a steak on each piece.
3. Wash the tomatoes, remove the stems, cut the fruits into slices.
4. Cut the cheese into thin slices.
5. Place a tomato slice on each piece and a slice of cheese on top.
6. Squeeze the garlic through a press directly into the sour cream, add spices and grease the “towers” ​​with the resulting mixture.
7. Close the foil on top. Place the resulting envelopes on a container for steaming.
8. Pour water into the multicooker and place a container on top. Close the lid.
9. Select the “Steam” mode and set the timer for twenty-five minutes. After the signal, you can serve them directly in envelopes.

Tender steam cutlets

Time: 35 min.

Calories: 198.

How to cook:

1. Rinse the meat, cut into small pieces and pass through a meat grinder. For more tender cutlets, the mixture can be ground twice.
2. Cut off the crusts from the bread and soak the pulp in milk for ten minutes.
3. Season the meat, add the pulp (it needs to be squeezed out of the milk), and mix everything.
4. With wet hands, form small patties.
5. Pour some water into the multicooker and place the steaming basket.
6. Place the cutlets on the basket and close the lid of the device.
7. Select the “Steam cooking” mode and leave the dish to cook for twenty minutes.
8. Serve with any side dish.

Steamed meat and rice option

Time: 50 min.

Calories: 230.

How to cook:

1. Wash the meat and beat it a little with a hammer, and then cut into small pieces.
2. Remove the skin from the onion and cut the fruit into small cubes.
3. Sort through the rice and rinse it under running water.
4. Finely grate the peeled carrots.
5. Pour oil into the multicooker bowl and select the “Frying” mode. Fry rice and carrots in oil, then remove.
6. Wash the bowl and pour water into it, place the basket on top.
7. Place rice on the basket, then meat, and then fried onions and carrots. Season. Close the device cover.
8. Select the steam cooking mode and set the timer for forty minutes. After the signal, mix everything and serve.

Juicy beef with mushrooms

Time: 2 hours 10 minutes.

Calories: 136.

How to cook:

1. Rinse the beef and remove all moisture with napkins.
2. Fry the mushrooms in a small amount of oil until all the moisture has evaporated. If they are large, they need to be cut into several parts.
3. Rub the meat with your favorite spices and salt on all sides.
4. Place the beef in a roasting pan. Place mushrooms on top of the meat, seasoning just a little. Tighten the sleeve.
5. Pour one and a half liters of water into the multicooker and place a container with holes on top.
6. Place the beef sleeve on the container.
7. Close the multicooker with a lid and select the “Steam” mode. Time - two hours.
8. After the signal, wait another ten minutes, only then open the lid. The resulting sauce from the sleeve can be poured into a gravy boat and served separately with meat and mushrooms.

Cooking rules

For a dish to be dietary, you need to choose the right meat. Tenderloin, edge or kidney cut work best. They are the least fatty. If you want to get a really juicy dish without worrying about calorie content, then you can use other parts, including bone-in ones. In this case, the meat will take longer to cook.

Among the spices, you can give preference to turmeric, various peppers, paprika, curry, dry mustard, coriander, and spicy herbs. If a whole piece is baked, you can make small cuts on it, which also need to be rubbed with seasonings.

To make the beef especially tasty, it is advisable to pre-marinate it for four hours. It can be simply in spices, it can be in various vegetable oils, it can be in lemon juice or wine. But you should not use vinegar, as it will toughen the meat.

How to cook beef in a slow cooker, watch the video below:

Steaming beef does not take much time, especially since a multicooker easily replaces a complex design for a water bath. Bon appetit!

1. The complexity of this dish directly depends on what kind of meat and in what form you will use. I usually take ready-made minced meat and supplement it with everything necessary. Even after work, you can quickly prepare dinner while doing other things. This dish is very simple and can easily be complemented with various side dishes.

2. Beat the minced meat thoroughly, add eggs, salt, seasonings and a little bread softened in water.

4. It’s customary to chop onions into a steak according to the recipe, but if you don’t like pronounced onions in the dish, it’s better to grate them on a fine grater. So, put our cutlets in the multicooker container and select the desired mode.

4. Basically, in a multicooker on the “Frying” mode, the dish is prepared for no more than half an hour. During this time you can prepare the side dish.

5. Our family really loves steak in a slow cooker at home, just with vegetables. In addition, sometimes I make creamy or tomato sauce for the cutlets. When serving, garnish with herbs. Bon appetit!

Ingredients

• Minced pork and beef - 800 grams
• Loaf - 150 grams
• Onion - 1 piece
• Egg - 2 pieces
• Salt. pepper and seasonings - to taste
• Garlic - 2 cloves

Main ingredients:
Meat, Pork

Note:
Thanks to our site, you have a chance to learn how to cook Beefsteak in a slow cooker at home. To begin, prepare all the necessary products listed in the ingredients section. The classic composition of the culinary product is indicated here, but you can easily change it depending on your preferences. Good spices will give your masterpiece an unforgettable aroma. Beefsteak in a slow cooker is a great choice; it’s a simple and tasty way to surprise your loved ones. The recipe, which includes a detailed description of each step with a photo, will tell you how to prepare this dish. We hope that cooking will not take much of your time and effort, and cooking will forever become your favorite pastime. If you liked the resulting homemade Steak in a slow cooker, thank the author of the information provided for this.

Description:
Cooking meat has always required special efforts and knowledge. A portioned piece of meat can be skillfully prepared in a slow cooker. Boil a side dish for the meat and dinner is ready!

Number of servings:
4

Cooking time:
2 hours 0 minutes

time_pt:
PT120M

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Beefsteak is known to every person who eats meat. This dish appeared in England back in the 19th century and has since spread throughout the world, deservedly enjoying popularity and love. In this article we will share with you the secrets of cooking a classic beefsteak, and also tell you how to cook a steak not only from traditional beef, but also from other types of meat.

Beef steak

Based on the name “beefsteak” alone (from the English beef - “beef”, steaks - “piece”) it is clear that in the classic version they prepare a beef steak. At its core, the dish is very simple, you just need to take a good piece of beef and fry it until done. Everything is simple, but that’s the thing: simple dishes require the highest quality ingredients and skill of the cook, because there is nothing to mask the shortcomings. Therefore, read our tips on how to properly cook steak.

Tip #1 - choose only fresh meat; frozen meat is not suitable for a proper steak. As for the part of the carcass from which to cut the meat, it is best that it is the head part of the tenderloin or the flesh of the thighs and back. The meat from these parts of the carcass will be the juiciest.

Tip No. 2 - cut the meat for steak strictly across the grain, the width of a finger, so that it does not chapped and juice does not leak out of it.

Tip #3 - before frying, the meat must be marinated in juice, vinegar, vegetable oil, mustard and various spices to choose from.

Tip No. 4 - you need to place the meat strictly on a hot frying pan so that the meat is “sealed” in the quickly formed crust and retains all the juice inside.

Tip #5 - frying time is a very important detail. Everyone who has at least once ordered a steak in a restaurant was asked the question: “What degree of doneness do you prefer?” According to this criterion, steaks are divided into the following types:

• with blood (“rare”) - red meat juice, the meat itself is fried at 200°C for 2-3 minutes,
• uncooked (“medium rare”) - bright pink juice, medium-rare meat, cooked at 190-200 ° C for 4-5 minutes,
• medium (“medium”) - transparent pinkish juice, meat is fried at 180 ° C for 6-7 minutes,
• almost fried (“medium well”) - clear meat juice, meat is cooked at 180°C for 8-9 minutes,
• fried (“well done”) - there is practically no juice, the meat is well fried and steamed until cooked.

Now that you know the intricacies of cooking steak, here is a recipe for beef steak, which is considered a classic. To prepare, take:

• beef tenderloin - 150 g
• meat broth - 50 ml
• horseradish root - 15 g
• butter - 10 g
• salt, pepper - to taste
• fried French fries - 150 g

First of all, prepare the side dish, since the cooking time for the meat is a maximum of 10 minutes. We have already written about how to cook on Bambino Story.

When the potatoes are ready, move on to the meat. Cut the thickened part of the tenderloin into portions 2-3 cm thick and beat them with a hammer until they become twice as thin (1.5-2 cm), while trying to give the meat steaks an oval or round shape.

Rub the meat with salt and pepper and fry in a well-heated frying pan with butter for 2-9 minutes (1-4.5 minutes on each side) depending on the desired degree of doneness.

Now start shaping the dish. Place french fries on a plate, place the meat on top, grate the horseradish on top and pour the meat broth over the meat. Ready!

• Pass the meat and lard through a meat grinder.
• Mix the resulting minced meat with salt, pepper, milk, you can add a raw egg

It is believed that eggs help maintain the shape of minced meat due to the natural gluten they contain.

• Mix the mass thoroughly, form the twisted meat into balls, place them in a frying pan heated in oil.
• Cut the onion into small half rings (rings), fry it together with the steak.

Onions fried at the same time as meat become more juicy and tasty.

Fry the dish until cooked and serve with mashed potatoes or pasta for lunch or dinner.

Degrees of doneness of steak in a frying pan

Using the above recipe, we will get a tasty, hearty dish cooked medium-rare, but the level of doneness of the steak may vary. You are free to choose to what degree you fry the steak in the pan. Your dish is exclusively your culinary creation, the taste of which is created only by you.

Steak doneness levels

1. Medium rare– this is when the meat turns soft pink when cut.
2. Medium rare– beef releases clear juice when fried.
3. Well done– slightly dried meat.
4. Deep fried– the meat is heavily fried, there is not even any juice (it evaporates during the cooking process).
5. Meat with blood- a preparation that involves frying only the outside.
6. Extra-roasting– the steak is raw, but not cold.

Secrets of a delicious steak

To prevent your homemade steak from disappointing you, make sure to follow the rules for preparing it in advance, even before you start frying.

Every housewife should know first-hand about the possible pros and cons of a dish. If you remember all the nuances of successfully preparing a steak once, then in the future there will be no difficulties in the process of frying it.

Rule No. 1: choose the “right” meat

In the classical sense, beefsteak is a beef steak, so most often it is prepared from beef pieces. The most suitable part of beef for steak is the head part of the tenderloin, as well as the flesh of the thighs or back.

As for preparing a dish from minced meat, here you can give preference to veal or pork. However, beef also remains an excellent cooking option.

Rule #2: Meat Temperature

If you neglect this rule, then the outer layers of meat will cook much earlier than the inner part, and it will turn out that the outside of the meat will burn, but the inside will be raw.

Rule No. 3: how and how much to fry a steak in a frying pan

Steak meat should be fried in a small amount of vegetable oil or fat. You can put meat parts in a frying pan only when the fatty ingredients are well heated.

It is very important to arrange the meat loosely in the pan so that the so-called “steam cushion” does not form. Otherwise, the meat will not be fried, but stewed.

On average, you need to fry beef for 20 minutes; if you cook a rare steak, then reduce the frying time to 15 minutes. In order for the meat to be well fried, you must first bring it to a golden crust, and then reduce the flame and fry over low heat until cooked.

Don't forget: the thicker the piece of meat, the lower the heat you cook it on.

For those who didn't know how to fry a steak in a frying pan, now you can only envy. After all, you have in your hands simple culinary recipes and proven tips that will definitely help you create a delicious meat masterpiece.

Your hungry household members will not be able to remain indifferent to the heady smell of fried meat, and therefore be careful - the fried pieces from the plate will not only go off with a bang, but will scatter at the speed of sound.

Bon appetit!

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January 18, 2016

Chopped beefsteak – we prepare it exclusively from beef and without bread. More precisely, let’s call this dish “natural minced beefsteak.” An unnatural steak (with bread) and not made from beef simply does not exist. This is what distinguishes chopped beefsteak from cutlets. Unlike completely (not chopped, but prepared from a whole piece of beef or veal), we prepare chopped beefsteak not from beef tenderloin (who would think of chopping it :-)), but from a lower grade of meat, up to cutlet beef, or even from purchased ground beef - this is in home format, to save money. However, it is clear that the quality of the dish will be better if the beef is not too stringy and not fatty, because the fat here will be different, and it is the main feature of the dish. Please note that in the classic version we do not add onions to the minced meat and do not bread the steak in flour before frying - it is clearly not a cutlet, but a dish of a higher rank :)

• It will turn out: 4 things

How we do it

1 This is the kind of beef we use.

2 We wash the beef or veal, cut off the rough tendons, cut into pieces and grind into minced meat using a meat grinder or blender. Considering the fact that we do not plan to bread the steaks, and at the same time we will strive to ensure that during frying they do not fall apart or form cracks on the surface, we need very cohesive minced meat. This can be achieved if the meat is passed through a meat grinder twice - check :)

3 Ready-made minced beef, which, as you understand, will contain a lot of coarse connective tissue and is actually the worst source material for a steak, should be minced again.

4 Cut fresh (not salted) lard (lard) by hand into 5 mm cubes. This is important, our beef is lean, so the cubes of lard during the frying process will saturate the steak with fat from the inside, facilitating the process, and in the finished steak when cut, they will be clearly visible, like inclusions of fat in amateur sausage, for example. When you eat a steak, these cubes will burst pleasantly on your teeth, emphasizing the individuality of the dish. Add chopped bacon to the chopped beef.

5 For even more juiciness, add a little water or milk.

6 We thoroughly knead the minced meat and “knock it out”, as for, throwing it with force from hand to hand or even from a reasonable height into the bowl in which we cook it, or onto the table, only as carefully as possible. As a result, the structure of the minced meat becomes truly cohesive and not prone to cracking during frying.

7 From the minced meat we form 4 large pieces, much larger than cutlets, “koloboka”, which we also carefully “knock out”, then put on the table and flatten, giving the shape of large balls. Don’t be shy about flattening it - it will cook better, just don’t let the edges tear. The semi-finished steak is ready.

8 Fry. To do this, heat a frying pan with vegetable oil or fat. We take the amount of fat as for the main frying, a little. We fry the steak, assuming it is served from a frying pan, i.e. not ahead of time to serve hot. Our steak, although chopped, and not an elite purely natural one, is still a beefsteak, and deserves to be treated with respect. We fry over medium heat until crispy, turning to the other side only once. Turning the steak multiple times doesn’t allow it :)

9 Then we bring it to readiness in the oven so that the beef is sufficiently fully fried from the inside and the lard cubes are melted properly. Frying is not long - . As a rule, chopped beefsteak, unlike natural steak, is not cooked with blood, although this is a matter of taste.

We garnish the beefsteak according to our taste and preferences, right down to crumbly porridge and pasta, but we, fans of the dish, will not deviate from fried potatoes to beefsteak for anything, despite even justified criticism regarding the unimportant food compatibility of concentrated proteins (beef) with concentrated carbohydrates (potatoes). We make a permanent exception for steak. So, fried potatoes, pour the hot beef with meat juice from the frying pan (without burning), garnish with something salty to improve digestibility, eat deliciously and only then start reproaching yourself for unreasonable gluttony :)

Other serving options are the same as for natural steak - minced steak with egg and minced steak with deep-fried onions. To serve with the steak, fry the egg in butter over low heat so that the edges of the fried egg do not overcook to crispy lace, and the yolk remains semi-liquid - when the dish is consumed, it spreads appetizingly over the meat and adds a pleasant taste sensation, like a sauce.

Enjoy your lunch!

If you are tired of regular cutlets, and it takes too long to cook a steak, then the best option would be to prepare Greek beefteki with a delicious, delicate tzatziki sauce and cheese filling. This is exactly the recipe for a hearty dinner that we will share with you today. We will prepare bifteks from beef, and we will also reveal the secret of creating the simplest but very tasty sauce for this dish.

978 0 60 min.

8 people

Beefsteak can be prepared from a single piece of fresh pork, or from minced minced meat. Today we will share with you a recipe for making a very tasty and satisfying chopped beef steak with egg for breakfast. This perfectly balanced dish will charge you with energy for the whole day and leave a very pleasant, full aftertaste.

1916 0 40 min.

6 people

What could be better and more satisfying than cooking a juicy, appetizing and incredibly tasty pork steak on the bone for dinner? And if this same steak is also cooked correctly, and with pieces of baked potatoes, it will turn out to be an incomparable dish. Today we will share with you a recipe for an incredibly simple and satisfying pork steak, cooked in a frying pan and in the oven.

1619 0 40 min.

1 person

Beefsteak is one of the most popular European dishes for breakfast or dinner. It is prepared from a wide variety of meats, and sometimes even fish. But it is not only the main ingredient of steak that allows us to divide it into types. There are two main types of steaks: from a whole piece of meat and chopped. In this recipe we will prepare a very tasty and juicy chopped beef steak with crispy onion rings.

1235 1 40 min.

2 people

Very often, a steak is not a piece of grilled whole meat at all. Often the steak is minced, that is, delicious minced meatballs are prepared. In this recipe we will share with you an easy way to prepare chopped steak with fried egg. It will be complemented by fresh herbs and crispy fried onions. This dish would be ideal for serving for breakfast.

Beefsteak is one of the most popular meat dishes in the world, loved by all who eat meat. Therefore, every self-respecting cook is simply obliged to be able to cook it, and do it deliciously.

The very name “beefsteak” (from the English beef - “beef”, steaks - “piece” or the word “steak” that has already become familiar to us) suggests that a real beefsteak is prepared only from beef. Essentially, it's a piece of fried or grilled beef - it's very simple. But in order for such a seemingly simple dish to turn out really tasty, you need to know the secrets and subtleties of its preparation, because beef, as you know, is not a simple meat, and it is very easy to make it dry and rubbery.

Next, you need to prepare the meat: for steak, you need to cut the beef across, and not along the grain - this is very important. As a rule, before cooking, meat is marinated with lemon juice, vinegar, vegetable oil, mustard, sauces, various spices - it all depends on your taste and the recipe you use; there can be a lot of options.

When the meat is ready to fry, the fun begins. Beefsteaks are divided into different types according to the degree of frying and culinary readiness:

• With blood (rare) - characterized by red meat juice, uncooked meat (cooked at 200 ° C for 2-3 minutes);
• Uncooked (medium rare) - pronounced pink juice, medium-rare meat (cook at 190-200 °C for 4-5 minutes);
• Medium - the juice is pinkish, but closer to transparent, this meat is medium-roasted (cooked at 180 ° C for 6-7 minutes);
• Almost fried (medium well) - the juice is already purely transparent (cook at 180 ° C for 8-9 minutes);
• Well done - well-done meat, almost completely without juice (fried at 180 °C for 8-9 minutes and steamed).

It is the desired type of steak that determines how long the meat needs to be cooked, but we must not forget that the cooking time is also affected by the thickness of the steak - the thicker it is, the longer it needs to be cooked, and the selected type of meat - for example, tenderloin cooks faster than flank or rump.

Keeping all these nuances in mind, focusing on everything, you can prepare delicious steaks that will not be dry or tough.

Recipes for delicious steak

Of course, steaks are different not only in terms of the degree of frying: there are also chopped steaks (made from minced meat or minced meat), they are also fried in batter, with eggs, etc. We will talk about cooking steaks.

Classic steak recipe

You will need: 160g beef tenderloin, 150g side dish, 50g concentrated meat broth, 15g horseradish root, 10g butter, pepper, salt.

How to cook a classic steak. Cut the thickened part of the sirloin into portioned steaks 2-3 cm thick, then beat them to a thickness of 1.5-2 cm, giving them a round or oval shape. Rub the meat with salt and pepper, fry in a frying pan with butter or margarine for 7-15 minutes until desired degree of doneness on both sides. Place the finished steak on a dish, garnish with fried potatoes, grate horseradish on top, pour meat broth and butter over the meat.

Recipe for chopped beefsteak with onions

You will need: 600g side dish, 460g beef, 240g onions, 80g bacon/beef internal fat, 60g ghee, pepper, salt.

How to cook chopped steak with onions. Finely chop the meat or grind it in a meat grinder (preferably chopped), combine with finely chopped bacon, mix, season with pepper and salt, and form the minced meat into steaks 1.5-2 cm thick. Finely chop the onion, heat the melted butter in a frying pan, place the steaks, cover with onions, fry to the desired degree of doneness, stirring the onions and turning the meat. When serving, garnish with fried or boiled potatoes, beans or pasta.

The taste of any meat dish, as you know, depends largely on how the meat is prepared and what sauce it is combined with. The following recipe will allow you to cook steak for real gourmets.

Recipe for steak with marinade sauce

You will need: 125g beef fillet, 4 tbsp. butter, 3 tbsp. ground black pepper, 2 tbsp. olive oil and cognac, 1 tbsp. concentrated meat broth, 2 tsp. salt, ¼ glass of dessert white wine.

How to cook steak with sauce. Trim all the fat from the beef tenderloin, cut it into two portions 5 cm thick, rub with pepper and salt, fry in a frying pan with hot olive oil on both sides, then bring to the desired degree of doneness over medium heat. Place the meat on a plate, in the frying pan where it was fried, pour in cognac, wine, broth and bring to a boil, stir and pour over the meat.

Well, the last two recipes in our article for cooking steak are in different sauces, thanks to which the dish turns out to be very tender and tasty. Take note of these recipes - the dishes prepared using them are suitable for any holiday.

Recipe for steak baked with mushroom sauce

You will need: 240g beef, 100g onions, 50g mushrooms, 10g vegetable oil, 1 boiled egg, bay leaf, pepper, salt.

How to cook steak with mushroom sauce. Fry the steak and place in a baking dish. Fry the onion in the same pan until lightly browned. Fry the mushrooms or boil them. Finely chop the egg, combine with onions and mushrooms, mix, season with pepper and salt. Place the prepared mixture on the meat and bake in the oven until light golden brown.

Recipe for steak in sour cream

You will need: 1 kg of beef tenderloin, 4 onions, a pinch of grated lemon zest and tbsp. sour cream, vegetable oil, black pepper, parsley, salt.

How to cook steak in sour cream. Cut the meat into 4 steaks, but do not pound, rub with pepper and salt, leave for 30 minutes, then fry with a small amount of oil on both sides. In the same frying pan, fry the onion until browned, place the steaks on top, pour sour cream over everything and sprinkle with lemon zest and herbs, simmer for a couple of minutes and remove from the heat and serve with salad and side dish.

Beefsteak is, moreover, international; wherever you go, you will find this dish on the menu of good restaurants. Please your family and friends with such a wonderful dish on holidays or at a regular dinner, they will appreciate it!