Beef chops – recipes with photos. How to cook beef chops in the oven and in a pan

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When frying or baking beef pulp (called tenderloin), it is important to closely monitor the process and prevent the main product from drying out, because all meat juice will leak from it. Check out step-by-step recipes on how to cook chops from such meat correctly and tasty..

How to Make Beef Chops

Juicy and soft meat is beef chop. One has only to tinker with it a little. How to cook beef chop meat correctly? It is necessary well, but to the best of the ability to beat off the pieces, dip them in batter, then roll heavily in breadcrumbs (this will delay the juice during frying) and fry, controlling the temperature of the roasting pan. Try to cook beef chops – the result will exceed your expectations.

How to Make Beef Chops Soft

Cooking beef chops has its own characteristics and secrets. Given some rules, your meat will always turn out to be soft, tender and juicy. For example, not only beating with a hammer, but also the correct marinade will help make beef chops soft: mix a liter of dry wine with half a tablespoon of vinegar, add 100 grams of chopped onions and carrots, a bunch of parsley, a few cloves of garlic, 30 g celery and pieces 5 peas of black pepper.

Beef chops batter

If the recipe involves using batter, rather than marinade, then the cooking process will be even easier, only first you need to coat the pieces with mayonnaise and leave for a while. The batter for beef chops will not drain from the meat if the eggs are slightly shaken with a fork and not whipped, while a little flour should be added. You can also supplement the workpiece with sour cream and mayonnaise..

Beef chops – recipe with photo

The meaty and not too fatty parts of beef carcass or veal can be prepared in different ways: bake with vegetables, under cheese, fry with prunes, dipped in batter or breadcrumbs. Only a few know how to make beef chop so that the meat is juicy and retains its nutritional properties. The methods described below will help you cope with this task, so hurry up to try the beef chops recipe suitable for you with all the ingredients..

Beef chops in a pan

  • Cooking time: 40 min.
  • Servings Per Container: 3 Persons.
  • Calorie dishes: 382 kcal.
  • Purpose: for lunch.
  • Cuisine: Russian.
  • Difficulty: easy.

If you decide to cook veal, then you just need to learn how to make it not only juicy, but also healthy. There are subtleties here: you can add sauce to the meat, which is made with capers, and you will get a tasty, while low-calorie dish. Consider a simple beef chops recipe in a pan and be sure to bring it to life in your kitchen.

Ingredients:

  • black pepper – 0.2 tsp;
  • butter – 2 tbsp. l .;
  • broth – 1 tbsp .;
  • veal – 0.5 kg;
  • olive oil – 1 tbsp. l .;
  • dry wine (white) – 60 ml;
  • parsley – 1 bunch;
  • lemon juice – 3 tbsp. l .;
  • flour, capers – 1 tbsp. l .;
  • salt – 0.5 tsp.

Cooking method:

  1. Pour flour on a flat plate, salt it, pepper.
  2. Cut a piece of meat into not too thin chops, beat off each one, wrapping it with a film or a bag.
  3. Roll each slice in flour, then send them to a mixture of oils heated in a frying pan, making an average fire. Put the chops on a plate, and to stack fat, you must first put them on a piece of paper.
  4. Make the sauce: in a pan where the chops have just been fried, pour in the wine and broth, boil them a little, then add the lemon juice and capers, season if desired. Cook the mixture for another 5 minutes, then you can pour meat on it.
  5. Serve the dish hot, before sprinkling it with parsley.

Three beef chops

Beef Chops in the Oven

  • Cooking time: 1 hour 40 minutes.
  • Servings Per Container: 3 Persons.
  • Calorie dishes: 223 kcal.
  • Purpose: for lunch.
  • Cuisine: Russian.
  • Difficulty: easy.

The quality of the finished dish and its excellent taste directly depend on the right meat, so it is better to buy a beautiful loin of veal. Having cooked beef chops in the oven, you will get juicy meat, which will have a delicious aroma of prunes. The cooled pieces can be heated in the microwave, because even the next day they will not lose their juiciness.

Ingredients:

  • prunes – 6 pcs.;
  • spices for meat – to taste;
  • garlic – 2 cloves;
  • sour cream – 60 ml;
  • cheese – 80 g;
  • walnuts – 3 pcs.;
  • veal fillet – 600 g;
  • red wine – 60 ml;
  • ground pepper – to taste.

Cooking method:

  1. Wash the fillet of veal, dry, discourage. Spread each piece with salt, salt, pour red wine. You can put chops on a baking sheet or baking dish, greasing it with vegetable oil.
  2. Spread a layer of finely chopped prunes on top of the meat. Pre-dried fruit is recommended to hold in a glass with only boiling water or pour over boiling water.
  3. Chop the garlic, similarly do with the kernels of nuts, distribute the products over the prunes. Pour sour cream liberally into the billets.
  4. Put the grated cheese on large divisions of the grater with the final layer.
  5. Put the dish in the oven, which by this time had time to warm up to a temperature of 160 degrees. Bake for 30 minutes until the cheese on top is a beautiful golden brown.
  6. Serve a meat dish with vegetables, sprinkled with herbs.

Fried beef chops in batter

Beef chops in batter

  • Cooking time: 40 min.
  • Servings Per Container: 3 Persons.
  • Calorie dishes: 260 kcal.
  • Purpose: for lunch.
  • Cuisine: Russian.
  • Difficulty: easy.

Thanks to this method of breading, meat slices have a beautiful appetizing crust and juicy flesh, which will surely be appreciated by true lovers of delicious meat. The only thing is not to make the pieces too thin, otherwise the dish will not retain its juices, but it will turn out dry. Do not forget to roll twice the beef chops in batter and in beaten eggs, then your efforts will be rewarded with a hearty meat dish for the whole family.

Ingredients:

  • eggs – 4 pcs.;
  • beef tenderloin – 0.5 kg;
  • oil (rust.) – 40 ml;
  • pepper – 0.2 tsp;
  • spices to taste;
  • salt – 0.5 tsp.

Cooking method:

  1. Cut the tenderloin along the fibers, then beat off each portion piece with a hammer, sprinkle with spices.
  2. Make a batter: beat eggs in a bowl, slightly salting them. Separately put breadcrumbs on a plate.
  3. Dip each chop in batter, then roll in breadcrumbs. Repeat the procedure so that each edge of the meat is completely covered with breading – this will help to avoid loss of juice.
  4. Heat a frying pan with oil, fry the prepared pieces over high heat. After the appearance of the crust, reduce the fire and continue to fry the products until cooked.
  5. It is recommended that you keep the fully cooked meat for another 10 minutes under a closed lid, turning off the fire.

Fried beef chops on a dish

Beef Chops in the Oven with Potatoes

  • Cooking time: 2 hours.
  • Servings Per Container: 4 Persons.
  • Calorie dishes: 276 kcal.
  • Purpose: for lunch.
  • Cuisine: Russian.
  • Difficulty: easy.

If you want to get nutritious and juicy meat, do everything as indicated in the recipe. Beef chops in the oven with potatoes and mushrooms must first be fried, and then wrapped portionwise in foil – so the pieces will be softer, and you won’t leak out of them Valuable and delicious meat juice. Prepare all the products and prepare such a dish for households.

Ingredients:

  • champignons – 300 g;
  • beef tenderloin – 0.5 kg;
  • potatoes – 1 kg;
  • oil (drain) – 30 g;
  • cream – 100 ml.

Cooking method:

  1. Cut the washed tenderloin, beat each piece and season, then fry until beautiful crust.
  2. Cut the mushrooms into slices, sauté separately from the meat, pour cream in the end.
  3. Put the beef on the foil, lay the potato plates in the next layer, and put the mushrooms on top with the creamy gravy. Season the workpiece, tightly wrap the foil.
  4. Bake the dish for 1.5 hours, preheating the technique to 180 degrees.

Beef tenderloin

Delicious beef chops – cooking secrets

Even if you know how to cook beef chop correctly, you should still take a few minutes to the tips described below. Simple secrets to making delicious beef chops will help you make the perfect meat lunch:

  1. You need to choose fresh beef, which has a bright red color. Tenderloin is best.
  2. It is desirable to beat off the pieces with a hammer, but if you did not have this device, you can use a regular rolling pin.
  3. The meat will be softer if you pre-marinate it. The pickling time depends on the age of the animal, so it can be from several hours to 1 day. Pieces can be poured with either a special marinade or regular mineral water.
  4. To make the meat well-fried, the width of the slices should be no more than a centimeter, while a piece should be cut across the fibers.
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