Oven stewed beef with tomatoes in its own juice

Category: Meat dishes
Oven stewed beef with tomatoes in its own juice

Ingredients

Beef (tenderloin) 1.5KG
Tomatoes in their own juice 1 can
Bulb onions 1 PC
Greens (parsley, dill) 20 + 20 gr.
Whole grain mustard sauce 1 tbsp. l.
Dry Herb Blend 1 tsp
Salt 1/2 tsp
Sugar 1 tsp
Coarse flour tagliatelle with Italian herbs portioned

Cooking method

  • Wash the beef, dry it and cut across the fibers into 1 cm thick plates. Remove the tomatoes from the jar, peel and chop finely. Peel the onion and cut into thin half rings. Wash the greens, dry and chop finely.
  • Put tomatoes, beef, onions, mustard, greens in alternating layers in a ceramic saucepan and again in the same order until the beef is finished.
  • In the juice left over from the tomatoes, add a mixture of dry herbs, salt, sugar, and evenly pour the contents of the pan with them.
  • Close the saucepan with a lid and put in an oven preheated to 190 degrees for 2 hours, then increase the temperature to 200 degrees and bake without a lid until golden brown. The finished dish will turn out in the sauce, and the top layer of meat will be golden brown.
  • Oven stewed beef with tomatoes in its own juice
  • Boil tagliatelle in salted water until almost cooked (until al dente).
  • Put tagliatelle on a plate, top with beef and pour over with tomato and meat sauce.
  • Oven stewed beef with tomatoes in its own juice
  • Bon Appetit!!

The dish is designed for

6 servings

Time for preparing:

20 minutes (2 hours in the oven)

Cooking program:

Braising and roasting in the oven

Note

The meat turns out to be very tender and tasty!

Irgata
the saucepan is very similar to a slow cooker bowl (?)
for a multicooker is also a good option, for baking
as soon as I get ready to cook the beef again, I will lay it in this way

and the slow cooker will cope, without frying, really
Bianchi
Irsha, I very often simmer meat in a slow cooker (beef, lamb, chicken) in the stewing mode and also for 2 hours, but sometimes I want to bake a crust on top, and transfer laziness from dishes to dishes
Irgata
it is necessary to try it on baking, probably an hour will be enough, and if you fry the top - AH, if the cartoon is not 3D
Rarerka
Yulia, You mean beef pulp, probably?
Beef tenderloin can be eaten almost raw, simmering it for 2 hours is not worth it.It will be possible to get by with cheaper pieces
Bianchi
Irsha, And what if 3D, then the top fry ??
Bianchi
Rarerka, I agree It’s me so sophisticated
Helen
: mail1: bookmark ...
Bianchi
Rarerka, I will explain why I simmer meat for 2 hours, so that my recipes do not seem strange.When I simmer meat (any) in the oven, I do it in order to achieve such an effect that it is not just soft, but literally melts in my mouth and it was golden brown. Believe me - this is an indescribable taste sensation! If it were ordinary beef pulp, I would simmer it for 3-4 hours. Do not judge Recipes strictly, they are recipes to see the idea, and then improvise and adjust them for yourself (at least I think so)
Bianchi
Helen3097,
Irgata
Quote: Bianchi
And what if 3D, then fry the top ??
rather bakes, girls in such cartoons bake bread without turning
Bianchi
Irsha, I see ... I was really delighted. It seems to me, too, 3D, I thought maybe some new ones have already appeared, which make the crust ruddy on top
Oktyabrinka
Bianchi, Julia, thanks for the recipe, now bookmark it, but I will definitely do it, especially since you just need to get the meat out of the freezer.and 1 jar of tomatoes in s / s is about how much? I close the tomatoes in liter jars, but what is the volume in the recipe?
Bianchi
OktyabrinkaThank you Yes, I really needed to clarify that this is a standard 750 ml store jar. I think that if you use a liter jar, then the difference will be small

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