Beef with pickles

Beef with pickles

Category: Meat dishes

Ingredients
Lean beef	800gr
bulb onions	2 heads
pickled / pickled cucumbers	4 things. middle
Bay leaf	2 pcs.
ground black pepper
cream (10-20%)	1 glass (250ml)
corn starch (flour)	1h l.
salt
honey	1 tbsp. l.
ghee butter (or a mixture of ordinary butter and vegetable)	40gr

Cooking method

• The recipe is extremely simple and attractive. Since I am a fan of stewing meat in brine from tomatoes / cucumbers, as well as pickle, which usually smells like these same cucumbers, then pickles with beef will not scare me in any way. In addition, from childhood I remember my mother's festive meat (beef), which was fought off in layers, put into a saucepan and the layers were interspersed with chopped pickles and ... black bread. All this was steadfastly stewed to full softness and the most delicate taste. Therefore, I took up the gastronomic recipe boldly and without a doubt. And I advise you.
• So.
• 1. Finely chop the onion and fry it lightly in oil in a saucepan. I'm not a fan of mixing fats, so I use ghee. It is known to have the properties of a vegetable oil, but at the same time a great sweet-creamy taste and smell.
• 
• 2. Add small cubed beef to the onion. Fry over high heat. Do not salt! This is a private mistake, the meat will immediately release the juice. Meat should be well defrosted if frozen. We need to immediately give it a golden crust, and not stew. Stay on the meat. The combination of strong fire and bow can quickly turn into a burnt landscape. Stir and watch. If the onion begins to brown very quickly, it is better to stop frying. Let undercooked meat than the taste of burnt onions.
• 
• 
• 3. Add 700 ml of boiling water, salt (just now!), Pepper, put bay leaf, honey and simmer for 1 hour over low heat under a lid (45 minutes, adding cucumbers and another 15 minutes). About honey. For the unprepared, put as much honey as I have in the photo. Maximum. Specially recorded. Less, but add anyway. It does not even give a sweetish aftertaste, but rather a balanced taste. The recipe consisted of 3 tbsp. l. This is really sweet. For an amateur.
• 
• 4. 15 minutes before the end of stewing, add finely chopped pickles. Just not the store ones, in which there is continuous vinegar.
• 
• 5. At the end of stewing, add 1 cup of cream with a teaspoon of cornstarch well stirred in the meat. We warm up (practically to a boil and turn it off). So the gravy will cease to be water and turn into a sauce. Thick, fragrant.
• 

The dish is designed for

4 servings

Time for preparing:

1 hour 10 minutes

National cuisine

Russian

Note

Meat with potatoes. Food of all times and peoples, and first of all - for men.

How I didn’t ruin at least something today, jumping over three pans / pans, pickling a goose and treating an accidentally dumped guest - history is silent. At the same time, in between times I tried to cut the claws of the dogs. Unentius surrendered without a fight, falling on his back and jerking all four hooves with joy ("Hurray! My woman noticed me and touches me in the most unexpected places!"). Attempts to sneak up on Jean with a claw cutter ended in a complete fiasco, an almost burned onion and a look in which it read: "Mother, get away from me with this damn thing, otherwise I will commit suicide!" In general, dinner was being prepared cheerfully, with screams, thundering of dropped utensils, periodic barking (not dogs, no! Mothers for children). But now, with a sense of accomplishment and complete satisfaction, full of belly and sticking eyes, I sit on the couch and write this recipe to you ...

[Scarecrow]

Scarecrow As always, delicious and humorous commentary.I have a 3-liter jar of cucumbers open, they turned out to be soft, so I will attach them to the meat.

You’ll laugh, but I also had a can open, they couldn’t finish eating. I climbed into the refrigerator today with an audit - there are exactly 4 pieces of cucumber in the jar. As indicated in the recipe. Well, I think it's fate!

[Scarecrow]

Scarecrow, thank you so much, delicious meat with amazing gravy turned out! For tomorrow my husband received an order to repeat. True, I will do it with homemade sour cream, which is more familiar to us.

Homemade - it is almost like cream: fatty and non-acidic. It should be delicious. Health ...

Thank you so much for the recipe !!!!!!!!!!!!!!!!!!! So simple and so delicious !!!!!!!!!!!!!!!!!!!!! The meat is very tender, the sauce is delicious and there is a lot of it and the cucumbers are so delicious !!!!!!!!!!!!!!!!! (y) I will cook often !. I fried everything in a pan, and put the stew in a cartoon, so as not to suck on the meat!
🔗

It is very pleasant that such a simple thing did not disappoint and I liked it. On health, my husband also ate all the gravy (ba-a-a-alshoy lover of gravy in side dishes).

Oh, native meat with cucumbers! Cucumbers here such overgrown have always attached a familiar dish since childhood, only without honey and cream. Mom needs to give her an idea to try adding honey, she often cooks this meat. By the way, there was another option - before serving, mix with fried potatoes, cubes, fries. And it was always called meat in Tatar. Interestingly, the Tatars know this dish?

[lina]

I see pickles appear in many "Soviet" recipes. Firstly, it is delicious, of course, and secondly, our mothers did not have any special seasonings, except for their own preparations for the winter. For example, I loved to pour the sauce from my mother's lecho on mashed potatoes. Sweet such, mild, strongly fragrant bell pepper, carrots, onions. Lecho itself, along with pepper, I didn't need, his mother ate.

lina

Only a little honey. It kind of "balances" the taste, and the cream strongly softens all the shades in the dish.

Mmmmmm, how delicious it is!
I have cooked meat with cucumbers before, but like "azu" (at least that's what we call it,) with potatoes, tomato. And this recipe is simply incomparable. Such a delicate creamy spicy taste! Will definitely be among the favorites with us!
Thank you so much!

And it was always called meat in Tatar. Interestingly, the Tatars know this dish?

Tatars know; b You got a kind of Tatar-style basics only in the basics the potatoes are fried a little and then stewed along with the meat.

Natalya, today I bought a piece of beef from a familiar butcher without a single thought in my head what I will cook from it, so I wanted to and that's it. A week ago, I cooked your steamed roll of beef, it turned out so tasty and obviously I got stuck on beef. So I found a recipe and cooked a mustache according to the recipe, but in a pressure cooker, it turned out very mentally and with pickled cucumbers, a fairy tale. I promise to cook more than once.

And now I need .... I love beef, by the way. The main thing for me is to buy. What to cook from it - I will always come up with)))

Is the cucumber stewed until soft or is there a crust? I rub a cucumber on pickle, mine do not like crunching.

Is the cucumber stewed until soft or is there a crust? I rub a cucumber on pickle, mine do not like crunching.

Crunches a little. Although, when how. What cucumber, how much to stew, how large to chop. Therefore, you can customize it for yourself.

Nata, I liked it so much with mashed potatoes and my daughter liked it, and this is the most important thing. The recipe is so homemade, simple and sincere, I really liked it. But I was reading yesterday, reading the recipe and I was interested in what your mother was cooking, I really want it too, what proportions are there or is it all by eye?

Nata, I liked it so much with mashed potatoes and my daughter liked it, and this is the most important thing.The recipe is so homemade, simple and sincere, I really liked it. But I was reading yesterday, reading the recipe and I was interested in what your mother was cooking, I really want it too, what proportions are there or is it all by eye?

Oh, what proportions in Soviet times))).

Made in Stebe with my pickles from the cellar. There was no cream, I put in sour cream, very tasty.

But this is an idea ...

Natus, what kind of ghee do you use? Finding the good is not easy.

[ninza]

ninza,

Earlier it was our local, Efremov plant. And now I'm buying the President.

[Scarecrow]

Scarecrow, Natulechka, thank you great for such a yummy Dish - head off !!! I cooked it, sat down with my husband ..... and under the cognac (and what? The day off after the first working week this year) Special thanks from my husband, well, he praised, so praised. I honestly admitted that Chuchelkin's recipe (he asked five times - whose? He told me to write a laudatory ode to Chuchelka herself
I will cook such a treat often now
Spaaaasiiiiiboooooo !!!!!!

It's time for this recipe! Cucumbers after the holidays will not be finished in any way ... I’m going to put them on quickly! Natusik!

[Natick]

Natick, what do you think, but moose can be used instead of veal? : girl-th: He got odorless this time. And then you tell so tasty, and show it even tastier. : girl_in_dreams: And only elk meat in the freezer ...
Thanks for the delicious recipe!

[Tricia]

Tricia,

Only yesterday on another forum they wrote that they had cooked elk meat according to this recipe. Everything is fine, so - go for it!)))

notka_notka,

Well, yes, well Chuchelkin. Husband - our alaverdi!)))

Natalya, this is how I cook the liver with cucumbers and put sour cream. Only without honey))) The husband is very fond of cucumbers.

Made in Stebe with my pickles from the cellar. There was no cream, I put in sour cream, very tasty.

[Tuska]

TuskaI'm an impassable dumbass me too ... opening) ..., since so much time passed by SUCH a dish !!!



Don't be scared of the photos, at first I was scared too, now I don't care, I'm used to it ...

Everything is extremely simple, but what is the result !!!

Thank you very much !!!

[Crochet]

Crochet,

And sho scared her, then? She's so delicious! I so want to eat !!! What kind of meat did you get, yyyy.
But I have an excuse: I made okroshka, I'm waiting for my husband to bring kvass! Otherwise, I would have had a mycardial infarction "in such a scar!" (C))))

so pickled or pickled cucumbers
Well this is different, as they say, Kalinkor

[katko]

katko,

Both those, and those will go. Ordinary salty (barrels, pickled) are sour. Pickled - more "balanced" in terms of acidity.

yes, of course
What are you doing with?)

[Nata]

And today I cooked such beef with pickles. Divinely
Mush almost killed him when he saw that I was putting honey in meat. The eyes were like that - Why did the meat spoil aaaaaaaa ..
Yeah ... when I ate, I even forgot about honey.
Nata, tasty, tasty

[katko]

katko,

Pickled. I rarely have a simple ambassador.

Added Saturday 04 Mar 2017 10:04 pm

OlgaGera,

And why did you show it?))) It was necessary with a magician's gesture - hop. And that's all. A? What? What honey? Who is there?!!...)))

[Nata]

Nata, but did not show it, he himself, like a magician, drew himself in the kitchen ...

[Scarecrow]

Scarecrow, understandably)
and I have more pickled ones opposite)
and my dad also makes great ones, I follow his recipe
OlgaGera, exactly, do not show the "secret" supplement)
then he will eat with pleasure and no matter what is inside)

[Nat]

corn starch (flour) 1 h. l.

Nat, in a gastronomic recipe 3 tbsp. l. flour.

You reduced it to 1 tsp by trial?

From 3 tbsp. l. the sauce must be very standing it turns out thick) ...

The combination of strong fire and bow can quickly turn into a burnt landscape.

Tus, but what if you fry the onion, remove it from the pan and calmly fry the meat to the desired color, without looking back at the onion).

Can it be so)?

[Inna]

Ooooh, Inna, thank you for reminding

[Crochet]

Crochet,

Yes, of course you can.Fry the onions separately and add to the fried meat. But in general, this is the classics of cooking pilaf: onions, then meat and then together further, so that fifteen bowls are not smeared. If you want it separately - no question)).

Yes, I reduced the flour myself, because the 3rd. l. - this is some kind of jellied meat, not a sauce.

[Scarecrow]

Scarecrow, there is no picture of honey !!! Tomorrow I will sculpt - and honey "for the unprepared" lope ?!

[TATbRHA]

TATbRHA,

Half a teaspoon))

Ffuh ... made it. Thank you.

[Nata]

Nata, in another topic, I praised this recipe of yours, and ran here to say another thank you. I cook often, well, sooooo delicious

[a]

Deliciously delicious !! Thank you! I will certainly cook such beef; my husband generally has beef - his favorite meat. Here I need to pour only 500 ml of water, because the lid of the saucepan sits tightly, all the water does not have time to evaporate, and the meat is already ready. I wrote this note for the futureala ...

[notka_notka]

notka_notka,

You're welcome. I love him too. In general, I love everything with cucumbers)).

Wow !!! Well this is almost the basics!
I dragged it into the hole, I’ll get meat, I’ll cook it right away!

[Scarecrow]

Scarecrow, thank you again !! And I also want this recipe:

Mother's festive meat (beef), which was beaten off in layers, was placed in a saucepan and the layers were interspersed with chopped pickles and ... black bread. All this was steadfastly stewed to full softness and the most delicate taste.

Maybe he also hid here somewhere? Because me and hleba Borodinskye bought ...

[TATbRHA]

TATbRHA,

Tanya, I'll look now, I wrote this recipe to someone somewhere and I don't remember anything. But I didn't post it separately. Shcha!

Found it !! Finally on another forum)))

Pu-Er,

Lenok, I did not post this recipe, but I have 3 minutes to write it.

beef: 600-800g (cut in such wide layers). You can fight back without fanaticism, you can not fight back.
small bulbs 3-4pcs
carrots 2 pcs medium
the fat is still put in, but I am not putting it in
2-3 pickled cucumbers
pieces 4 slices of rye bread
water / broth
100g fat sour cream
salt, black pepper, 2-3 bay leaves

Roll the meat in flour and fry in butter until crusty on both sides. It is not necessary until ready, of course.
Put slices of bacon on the bottom of a wide stewpan / saucepan (I put a little onion, just so that the meat does not lay on the very bottom).
Then a layer of meat, onions (in thin half rings), carrots (grated on a coarse grater, although it should be in strips), bread and cucumbers (both in medium-sized cubes). Then we repeat one more layer of meat, etc. (I usually have 2 layers of meat). Pour in broth / water, spices and simmer for 2 hours. Maybe less time, I just try. I keep it on low-low heat. to melt and languish, without active buns. 20 minutes before the end of cooking - add sour cream. Take the fat sour cream and dilute it a little with water beforehand so that it does not go into flakes (you can use fatty cream, they definitely will not go like flakes).

Put to simmer in a well-heated oven under the lid. But I haven't done this for 300 years, and for the life of me I don't remember either the temperature or the time (I must try). Only if you yourself roughly estimate how something similar is stewed in the oven. This meat goes well in portioned pots. Here are the pots in the oven. The meat is made in a thick sauce / gravy. The bread is completely dispersed and the flour from the meat gives it thickness.

I always take bread from the capital, because I only eat it and it is he who is at home at hand)). For piquancy, you can take Borodinsky. A bit of beer and malt spirit appears. I hope, you like it.

[Scarecrow]

Scarecrow, !

Shcha!

and what is it called?
They wait for the promised three years ... and here six

[OlgaGera]

OlgaGera,

What are six?)) I didn't get it)) Since the first post? Well so there the recipe is the name of the topic. And I didn't promise my mother's to anyone. There were no proportions, everything was prepared by eye. And then she cooked herself - she figured the ratio of ingredients and wrote to the person)). And Tanya copied it.

Here. Your tongue is big and pink))).