Beef with Vegetables and Cheese

Meat 636 Last Update: Mar 22, 2021 Created: Mar 22, 2021 0 0 0
Beef with Vegetables and Cheese
  • Serves: 8 People
  • Prepare Time: -
  • Cooking Time: 1 hour 35 m
  • Calories: -
  • Difficulty: Easy
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A similar second dish is always served to the festive table by the wife of my husband's middle brother, Tatyana, when we come to visit them. Tender beef under a vegetable “blanket”, with a golden cheese crust is somewhat reminiscent of the well-known French-style meat and, like the prototype, combines satiety, simplicity and affordability, but I like it even more: the sweetish onions and carrots are not only harmoniously combine with the taste of the main ingredient, but also add additional juiciness to the whole dish. PS 1. As a side dish, I usually serve boiled potatoes and beet salad with prunes and nuts. 2. Since the main thing in this dish, of course, is meat, the taste of what will eventually turn out directly depends on its quality. According to the recipe, a long stewing is assumed, in this regard, it is preferable to choose meat obtained from adult cows, it is possible with a small amount of fat, or even with small transparent glandular streaks. If you are afraid that the meat you have chosen will turn out to be harsh, its pieces can be laid out in one layer on a board, covered with cling film and beaten off with a special hammer just before cooking. It is also believed that for best results, it is advisable to allow chilled meat to warm up at room temperature for 15-20 minutes before cooking.

Ingredients

Directions

  1. 15-20 minutes before cooking, remove the package of meat from the refrigerator so that it warms up a little. Turn on the oven and heat it up to 3.2-3.5 (about 180 ° C).
  2. Grease a large glass-ceramic or other heat-resistant mold (about 34 × 23 cm, 7 cm high) with a small amount of refined sunflower oil.
  3. Wash and peel vegetables. Cut the onion into medium or small cubes, grate the carrots on a coarse grater. Fold in separate containers before use.
  4. If you bought the meat in one piece, rinse it with cold running water, cut it across the grain into medium-sized pieces about the size of your thumb and distribute evenly over the shape. If you are using ready-made goulash or azu, just rinse it and put it in the mold immediately. Lightly tamp the meat with your hand and season with salt and pepper to taste.
  5. Put a layer of onions on top of the meat, then a layer of carrots, without tamping, and pour over everything with mayonnaise, carefully leveling it with a spoon.
  6. Cover the dish with foil and place in the oven at 3.2-3.5 (about 180 ° C) or according to the recommendations in the instructions for your oven for roasting meat. After 1.5 hours, check the meat for readiness by piercing it with a sharp knife. If it is soft, proceed to step 7, if not, let it sweat in the oven a little more.
  7. By the time the time specified in the previous paragraph has expired, grate or cut into thin slices the amount of cheese required according to the recipe, remove the form with meat from the oven, remove the foil and sprinkle it with cheese, cover it again with foil (optional) and return to the oven for another 15-30 minutes (until the meat is fully cooked and the cheese is golden brown). In the meantime, you can prepare a side dish for the dish according to your taste, for example, boil potatoes or make mashed potatoes.
  8. Remove the finished meat from the oven, slightly open the foil (if you covered it with it in step 7) so that the cheese crust does not get wet from protruding condensation, but does not dry out, and if you wish, you can remove the foil completely (so that the dish cools faster). If you baked the meat after adding cheese without foil, you can, on the contrary, loosely cover the baking sheet with it so that the crust does not dry out. Before serving, divide the dish into portions and place into plates using a cooking spatula. this is the only way to preserve its layered structure. If you wish, you can garnish it with washed and finely chopped herbs.
  9. Transfer the remains of the dish to another - a clean, closed container and store in the refrigerator at 0-6 ° С for no more than a day. Warm up before serving.

Beef with Vegetables and Cheese



  • Serves: 8 People
  • Prepare Time: -
  • Cooking Time: 1 hour 35 m
  • Calories: -
  • Difficulty: Easy

A similar second dish is always served to the festive table by the wife of my husband's middle brother, Tatyana, when we come to visit them. Tender beef under a vegetable “blanket”, with a golden cheese crust is somewhat reminiscent of the well-known French-style meat and, like the prototype, combines satiety, simplicity and affordability, but I like it even more: the sweetish onions and carrots are not only harmoniously combine with the taste of the main ingredient, but also add additional juiciness to the whole dish. PS 1. As a side dish, I usually serve boiled potatoes and beet salad with prunes and nuts. 2. Since the main thing in this dish, of course, is meat, the taste of what will eventually turn out directly depends on its quality. According to the recipe, a long stewing is assumed, in this regard, it is preferable to choose meat obtained from adult cows, it is possible with a small amount of fat, or even with small transparent glandular streaks. If you are afraid that the meat you have chosen will turn out to be harsh, its pieces can be laid out in one layer on a board, covered with cling film and beaten off with a special hammer just before cooking. It is also believed that for best results, it is advisable to allow chilled meat to warm up at room temperature for 15-20 minutes before cooking.

Ingredients

Directions

  1. 15-20 minutes before cooking, remove the package of meat from the refrigerator so that it warms up a little. Turn on the oven and heat it up to 3.2-3.5 (about 180 ° C).
  2. Grease a large glass-ceramic or other heat-resistant mold (about 34 × 23 cm, 7 cm high) with a small amount of refined sunflower oil.
  3. Wash and peel vegetables. Cut the onion into medium or small cubes, grate the carrots on a coarse grater. Fold in separate containers before use.
  4. If you bought the meat in one piece, rinse it with cold running water, cut it across the grain into medium-sized pieces about the size of your thumb and distribute evenly over the shape. If you are using ready-made goulash or azu, just rinse it and put it in the mold immediately. Lightly tamp the meat with your hand and season with salt and pepper to taste.
  5. Put a layer of onions on top of the meat, then a layer of carrots, without tamping, and pour over everything with mayonnaise, carefully leveling it with a spoon.
  6. Cover the dish with foil and place in the oven at 3.2-3.5 (about 180 ° C) or according to the recommendations in the instructions for your oven for roasting meat. After 1.5 hours, check the meat for readiness by piercing it with a sharp knife. If it is soft, proceed to step 7, if not, let it sweat in the oven a little more.
  7. By the time the time specified in the previous paragraph has expired, grate or cut into thin slices the amount of cheese required according to the recipe, remove the form with meat from the oven, remove the foil and sprinkle it with cheese, cover it again with foil (optional) and return to the oven for another 15-30 minutes (until the meat is fully cooked and the cheese is golden brown). In the meantime, you can prepare a side dish for the dish according to your taste, for example, boil potatoes or make mashed potatoes.
  8. Remove the finished meat from the oven, slightly open the foil (if you covered it with it in step 7) so that the cheese crust does not get wet from protruding condensation, but does not dry out, and if you wish, you can remove the foil completely (so that the dish cools faster). If you baked the meat after adding cheese without foil, you can, on the contrary, loosely cover the baking sheet with it so that the crust does not dry out. Before serving, divide the dish into portions and place into plates using a cooking spatula. this is the only way to preserve its layered structure. If you wish, you can garnish it with washed and finely chopped herbs.
  9. Transfer the remains of the dish to another - a clean, closed container and store in the refrigerator at 0-6 ° С for no more than a day. Warm up before serving.

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