Beef with prunes: recipes with photos

The content of the article

• How to cook beef with prunes
• Prune Beef – Recipe
• Braised
• In a slow cooker
• In the oven
• In a pot
• Roast
• Salad
• In sweet and sour sauce
• How to cook meat with prunes delicious – recommendations from the chefs

If you have a piece of good beef tenderloin, try making an aristocratic meat dish with a refined taste. It combines meat with vegetables perfectly, and sweet and sour notes added by prunes make the taste range ideal.

How to cook beef with prunes

Beef meat dishes are often seasoned with dried plums – these products combine very well. Roast, in which these ingredients set the tone, is considered a classic in different national cuisines. You can cook beef with prunes in spicy tomato, sweet and sour or white sour cream sauce. Any cooking technology is suitable: you can stew, fry, cook in the oven or slow cooker. Boiled meat and dried plum look interesting together in a salad. It turns out delicious, satisfying, rich, truly festive.

Prune Beef – Recipe

Seven amazing dishes will be described below. Choose beef with prunes based on your family’s preferences. The products that you need are simple and affordable, they are the ones that are always available – take and cook. Therefore, buy a piece of beef tenderloin, high-quality prunes and proceed. Dried fruit should be given special attention. Do not pursue an ideal appearance: the gloss of the plum acquires due to the preliminary chemical treatment. Fruits should be dull and without a pronounced smell of smoke.

Braised

• Time: about 2 hours.
• Servings Per Container: 3-4.
• Calorie dishes: 143 kcal.
• Purpose: lunch, hot meat dish.
• Cuisine: Russian.
• Difficulty making: easy.

The first recipe for beef stew with prunes will help you turn a meat dish for a hearty family dinner into a culinary masterpiece. Although the composition of the food is somewhat complicated, the meat is cooked quickly, it turns out to be very tasty, suitable for any usual side dish. Properly cooked beef stew is tender to such an extent that it melts in the mouth.

Ingredients:

• beef pulp – 500 g;
• pitted prunes – 200 g;
• onion salad – 1 pc.;
• parsley – 1 small bunch;
• dry white wine – 150 ml.
• tomato paste – 3 tbsp. l .;
• vegetable oil – 50 ml;
• salt, cinnamon, pepper.

Cooking method:

1. Beef pulp should be washed, dried on a paper towel, cut into small pieces, no larger than a matchbox.
2. Fry the slices in oil until a beautiful golden hue is obtained in two steps. Fold them in cast iron dishes or a thick-bottomed pan.
3. Boil the wine in the pan where the beef was fried, pour it over the meat. Add salt, pepper, a little cinnamon.
4. Fry the onion in a pan, add tomato paste to it, boil for five minutes. Add the sauce to the pan, simmer over low heat for one hour.
5. Add washed prunes and chopped parsley. Another half an hour on low heat – and the meat is ready!

In a slow cooker

• Time: about 2 hours.
• Servings Per Container: 4-6.
• Calorie dishes: 132 kcal.
• Purpose: hot dish.
• Cuisine: Russian.
• Difficulty making: easy.

Conveniently and pleasantly cooked beef with prunes in a slow cooker. In this recipe, meat is cooked with vegetables, which allows it to be served with a side dish or as an independent dish. Eggplant, bell peppers and tomatoes are best used fresh, but frozen out of season. In this case, a vegetable dish with meat will be available to lovers of healthy nutrition throughout the year..

Ingredients:

• beef pulp – 500 g;
• prunes – 100 g;
• onion – 1 pc.;
• tomato (large) – 1 pc.;
• carrots – 1 pc.;
• eggplant – 300 g;
• Bulgarian pepper – 2 pcs.;
• petiole celery – 1 pc.;
• vegetable oil – 50 ml;
• bay leaf – 1 pc.;
• tomato paste – 0.5 tbsp. l .;
• salt, black pepper, allspice (ground)

Cooking method:

1. Rinse the meat, cut the films, cut into cubes and fry in the multicooker bowl (do not close the lid). The liquid should boil completely.
2. Peel the vegetables, remove the skin from the eggplant with a knife. Chop onion, celery and pepper finely, cut carrots into slices, eggplant slices.
3. Add eggplant, onion and sweet pepper to the meat, fry until the smell characteristic of fried onions. Add celery and carrots, keep in frying mode for another three to five minutes.
4. Finely chop the tomatoes, remove the seeds from the prunes. Add tomato paste diluted with a glass of water, tomato, seedless dried plums.
5. Salt, add pepper, lavrushka.
6. Set the quenching mode for 90 minutes.

In the oven

• Time: about 2 hours.
• Servings Per Container: About 12.
• Calorie dishes: 155 kcal.
• Purpose: for sandwiches, cold appetizer.
• Cuisine: Russian.
• Difficulty making: easy.

The most useful way to prepare meat dishes is baking. Beef with prunes in the oven, made like boiled pork, in one piece, can surprise even the most sophisticated meat lovers. It is especially nice that even a novice hostess can easily bake this culinary masterpiece. To prepare such a dish, you will need several sheets of cooking foil.

Ingredients:

• beef tenderloin (in one piece) – 1 kg;
• prunes – 350 g;
• olive oil – 1 tbsp. l .;
• garlic – 5 cloves,
• bay leaf – 4 pcs.;
• coriander (grains) – 2 tsp;
• Salt, allspice, black (peas).

Cooking method:

1. If the dried fruit seems to be too hard, soak it for half an hour in hot water. Remove the bones.
2. Prepare meat: get rid of films and veins as much as possible, rinse, dry on a paper towel.
3. Make deep cuts and stuff the beef with quarters of garlic cloves.
4. Using a mill, grind bay leaf, pepper, coriander seeds. Add salt, olive oil. Rub the meat piece with the mixture..
5. Quickly fry meat in a very hot pan, pressing it firmly with a spatula.
6. Spread the prepared piece of pulp in the middle of the foil sheet on a layer of dried plum, lay the prunes on top and on the sides of the meat piece. Seal tightly, wrap in three to four layers. Leave a hole on top for steam to escape..
7. Put the workpiece in a heat-resistant container, bake for 20 minutes at a temperature of 220 degrees, then reduce the heat to 200 and leave to bake for an hour.
8. Cool the dish before serving..

In a pot

• Time: about 2 hours.
• Servings Per Container: 3.
• Calorie dishes: 136 kcal.
• Purpose: hot meat dish, lunch.
• Cuisine: Russian.
• Difficulty making: easy.

Dishes, which are prepared in earthenware, retain a rich flavoring bouquet and have a unique aroma. So beef with prunes in a pot will surprise and delight you with its taste and ease of preparation. The ceramic container used for baking must have a lid and fill no more than 2/3. Ready-made food served in portioned pots or transferred to a plate.

Ingredients:

• beef pulp – 750 g;
• champignons – 200 g;
• carrots – 1 pc.;
• onions – 1.5 pcs.;
• prunes – 9 pcs.;
• olive oil – 1 tbsp. l .;
• parsley, celery – a little;
• salt, dry thyme, pepper.

Cooking method:

1. Wash meat under running water, dry and divide into pieces weighing approximately 50 grams. Sprinkle beef with spices, salt, divide into three pots of five pieces.
2. Add carrots and onions, chopped into strips, and put a piece of celery stalk in a container. Add water, let it cover the contents by 2/3.
3. Cut mushrooms, fry, achieve almost complete evaporation of the released juice. Put them in a pot equally.
4. Put prepared containers in the preheated oven for an hour, the temperature should be 200-220 degrees.
5. Carefully remove the pots from the oven, add prunes (three pieces, you can cut each in half) and return to the place. Keep in the oven for another 45 minutes, but the temperature must be reduced to 180 degrees.
6. Remove the pots, serve on the dining table in ten to twenty minutes.

Roast

• Time: about 2 hours.
• Servings Per Container: 4-5.
• Calorie dishes: 224 kcal.
• Purpose: hot meat dish, lunch.
• Cuisine: Russian.
• Difficulty making: easy.

Hearty, hot, spicy roast beef with prunes is always popular among men of any age. This meat dish is suitable for a hearty Sunday family dinner, as well as the main hot treat at a feast dedicated to a special event. Such food looks gorgeous, it smells incredible, and its taste will satisfy any gourmet.

Ingredients:

• beef pulp – 0.5 kg;
• potatoes – 1 kg;
• onion – 2 pcs.;
• garlic – 3 cloves;
• tomato (pasta) – 1 tbsp. l .;
• prunes – 15-20 pcs.;
• salt pepper.

Cooking method:

1. Free the meat from grease and films, cut into small pieces on a cutting board. Salt, add two or three pinches of pepper.
2. Fry the pieces in a skillet in a few tricks, transfer them to a pan with a thick bottom. Pour the beef with hot boiled water (slices should be completely covered).
3. Put chopped onions, garlic, tomato. Mix the components and put on medium heat until boiling. Boil – remove the flame to a minimum and simmer for three quarters of an hour.
4. Add seedless prunes, peeled and diced potatoes. Salt, stew until potatoes are cooked.

Salad

• Time: about 40 minutes.
• Servings Per Container: 6.
• Calorie dishes: 204 kcal.
• Purpose: cold appetizer, breakfast, dinner.
• Cuisine: European.
• Difficulty making: easy.

A wonderful recipe for lovers of puff snacks is a salad with beef and prunes. He is just a storehouse of vitamins. As part of the dish, boiled beets, walnuts, soft cheese, such as “Mozzarella” Mayonnaise is used for dressing, but if desired, it can be replaced with unsweetened homemade yogurt. A “ceremonial” flaky performance is optional. If there is a small amount of ingredients in your refrigerator, feel free to make a quick whipped salad.

Ingredients:

• boiled beef – 300 g;
• prunes – 200 g;
• beets (average) – 2 pcs.;
• boiled egg – 2 pcs.;
• walnut – 150 g;
• soft cheese – 150 g;
• garlic – 3-5 cloves;
• mayonnaise – 150 g;
• salt pepper.

Cooking method:

1. Grind the components of the salad, folding each into a separate tableware. Grate eggs, beets, cheese on the large side of the grater, cut meat and prunes into small cubes. Pass the garlic through a press and add to the cheese. Salt beets.
2. Lay out the products in layers according to this pattern: beets (spread some mayonnaise), eggs (also mayonnaise), meat pieces.
3. The rest of the mayonnaise mix with cheese and garlic mass, form the next layer from it. Top off the dish with slices of prunes, sprinkle with chopped nuts.
4. Let the dish soak – keep it in the fridge for a couple of hours.

In sweet and sour sauce

• Time: 1 hour 30 minutes.
• Servings Per Container: 5-6.
• Calorie dishes: 187 kcal.
• Purpose: hot meat dish.
• Cuisine: Jewish.
• Difficulty making: easy.

Jews call it “Esik flash” and consider it one of the most exquisite dishes of their national cuisine. There are a large number of options for cooking beef in sweet and sour prune sauce, but the recipe presented below has been tested and loved by many Jewish families. Choose beef fat. Tender young veal is not suitable for this dish..

• Ingredients:
• beef pulp – 1 kg;
• pitted prunes – 300 g;
• onion – 2 pcs.;
• vegetable oil – 100 ml;
• cinnamon – 2 sticks;
• lemon – 1 pc.
• sugar – 30 g;
• bay leaf – 3 pcs.;
• salt, allspice.

Cooking method:

1. Peel and chop the onion, fry it in a pan with a good, thick bottom in vegetable oil until the golden hue.
2. To fry, add the pulp, chopped coarsely (each piece should be with a chicken egg). Stir until the meat is browned.
3. Add well-washed dried fruit, a few peas of allspice, bay leaf. Pour whole lemon juice.
4. Pour the meat with warm water so that it is covered on the finger. Simmer for about an hour, do not forget to close the pan with a lid.
5. Pour sugar into a saucepan, add cinnamon and keep on fire for another 10-15 minutes. Before serving, take out the cinnamon sticks, and put the meat in a slide on a deep dish, pour over the sauce.

How to cook meat with prunes delicious – recommendations from the chefs

Beef dishes are often complemented by dried fruits, the most famous of which are raisins, dried apricots, prunes. To cook meat with prunes tasty, choose the right products. Fresh beef flesh should not contain too much fat, films and tendons should be cut from it. Dried fruit is preferable matte – the luster is formed due to chemical treatments. The dried plum should have a pleasant smell, be moderately dried. Do not violate the terms of heat treatment. Prune beef stews for a long time to become soft.