Not all hostesses undertake preparation of dishes from beef. It it is more difficult to make juicy and soft, than, for example, pork or veal. But it is quite possible, knowing several simple culinary secrets. For example, well picked up marinade will help to soften beef. It is worth deciding on in what way you will prepare (to fry, extinguish or bake) meat and to choose a suitable piece of beef in advance.
It is required to you
- starch;
- mayonnaise;
- mustard;
- highly carbonated mineral water;
- onions;
- spices to taste;
- fat;
- lemon juice;
- vinegar;
- vegetable oil;
- egg;
- bread crumbs;
- milk;
- kiwi;
- boiled water.
Instruction
1. Cut beef (if you don't bake it entirely) across fibers.
2. Beat off steaks. It is possible to strew at the same time them with the made spices to your taste.
3. Pickle meat, using the softening components. Add, for example, a little starch, the onions cut by rings and spice. Mix and leave for 1.5 hours.
4. Cover beef with mayonnaise and leave approximately for 1 hour. Before preparation it can be washed away if you don't like taste of mayonnaise.
5. Smear meat with mustard from all directions and leave for 1-1.5 hours in the cool place.
6. Wet beef in highly carbonated mineral water for 2 hours. Add spices, onions and if desired a little lemon juice.
7. Oil pieces of beef vegetable. From above you sprysnit a small amount of vinegar and let's it lie down 1 hour.
8. Clean necessary quantity of a kiwi, cut circles. Lay them meat layers. Cover. In 45-60 minutes it is possible to start further preparation.
9. Wet beef in milk so that it completely covered meat. Remove for the night in the fridge.
10. Bread meat before frying, alternating a frothed eggs to bread crumbs. The crunchy cover which won't allow juice to flow out on a frying pan will turn out.
11. Fry pieces of beef before further suppression, on big fire, before formation of a crust.
12. Put on a baking tray a little fat, cut on slices, and onions rings. From above place the prepared steak and put in an oven. Water beef more often with juice which it emits in the course of roasting.
13. Fill in the fried meat before suppression only more hotly, and it is better boiling, water. Cold water will make meat "rubber".
14. Add 1-2 tsps of cognac at suppression or frying. It will make meat not only is softer, but also more tasty and will reduce time for its preparation.