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Langet – what is it and how to cook it from beef or pork at home

Langet is a roasted, diced, and shredded meat dish originating from Russia. It can be made from either beef or pork, and is cooked at home simply by first preparing a marinade, which consists of oil, onion, a selection of spices, and several simmering ingredients such as tomato paste and sauerkraut.The key to producing a moist, flavourful, and crunchy langet is to ensure that the meat is cooked correctly. When done right, it offers a delectable blend of smoky and savoury tastes. Langet is an ideal meal to serve as an appetizer, with its wonderfully textured and visually striking aesthetic adding great value to any dinner plate.

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There is a wide range of dishes that are prepared from several varieties of meat (pork, chicken, turkey, veal or beef). Among them, an entrecote, a steak and a salad are pieces of tenderloin cut across the muscles and fried in breading or without it. Sometimes it is made with additional ingredients (e.g. vegetables, mushrooms and so on). To prepare a tasty, juicy and mouth-watering dish, you must follow the rules of the culinary process and adhere to the recipe exactly.

What is canteen in cooking

The meaning of the word langet is a tongue made of meat (translated from French languette de bouef). As a rule, it is prepared from the lumbar inside of beef carcass, but the most delicious dish is obtained from veal tenderloin. Reeds are made simple, quick and easy. The selected meat is finely chopped, beaten, sprinkled with spices and fried in a pan or oven.

Oblong patties belong to Russian cuisine, but they were invented at that time when everything French was respected. In this regard, the dish was named as a French cook would pronounce it. In pre-revolutionary times, it could only be tasted in a restaurant, and in the Soviet Union it was included in the catering menu. Today you can make Russian-French meatballs yourself at home.

What are they made of?

Langet can be made from beef, pork or poultry (chicken, turkey). It is best to use natural veal or beef tenderloin (not semi-finished products). Experienced chefs recommend preparing long meatballs from the meat of a well-fed animal aged 1.5-2 years. Such a product is particularly juicy, bright, red. Fresh, good veal has a pale pink color (individuals of 7-8 weeks of age are considered the highest grade).

Beef chops

How to cook Langet

After the meat is selected, an equally important procedure follows – the correct slicing. Beef or pork is cut exclusively across the fibers, cutting a piece into long and thin strips. This is necessary so that the langeta is cooked as well as possible and not overdried. The next stage of the culinary process is beating each piece with a special hammer and sprinkling with spices, seasonings and / or spices.

If you want to get a soft and juicy dish, then the meat must be left in advance in the marinade for a night or at least two to three hours. It can be fried using breading or without it. Breadcrumbs or wheat flour are best suited for this, they hold juice well inside. It is recommended to cook the dish over high heat without closing the lid. It is permissible to keep the tongues in a pan for no more than 15 minutes. Turning a piece should be done once, you should not do it all the time, because in the end you get a tough and dry “sole”.

According to the advice of specialists, it is worth frying the veal until cooked, and a good medium-rare roast will come out of beef. The easiest way to determine how “ripened” a dish is is to press the meat with a fork or a toothpick. If red juice appears, then it is damp, the presence of transparent juice indicates a good roast. Three degrees of frying are distinguished:

  • low-fried meat (with blood) is made quickly, a piece is fried in a hot pan on each side for 2 minutes;
  • medium degree – beef or pork is cooked for 4 minutes on both sides;
  • maximum frying can be achieved by holding the meat in a pan for 8-10 minutes.

Langet is well combined to taste with many side dishes. A very delicious culinary “composition” is obtained with buckwheat, pearl barley, rice or wheat porridge, stewed, sauerkraut or fresh cabbage, zucchini, tomatoes, and beets. The classic version of the meat dish is served with fried potatoes in a pan or deep-fried, a salad of fresh vegetables and herbs.?

Meat and breading

In the pan

Tasty, juicy and fragrant langet in most cases is prepared using a frying pan. It should have a thick, non-stick bottom. Prepare the meat, heat the pan well, pour vegetable oil into it, fry each piece on both sides. Cooking time depends on the degree of cooking needed.

In the pan

In the oven

There are many recipes according to which the langet is done using the oven. They are great for people who don’t like fried foods or don’t eat them for specific reasons. Meat prepared by hot air treatment can be included in the diet menu or diet for a healthy, healthy diet. Beef or chicken is prepared in the same way as for frying in a skillet..

Then put in a baking dish or on a baking sheet, slightly oiled. You can pre-wrap the cutlets in foil, so they will turn out more tender and juicy, literally melt in your mouth. The dish is complemented with seasonings, mushrooms, vegetables, legumes, sour cream or tomato sauces. The approximate cooking time is about half an hour at 170-180 degrees.

Pork tongue on a baking sheet

Langet – recipes with photos

Today, you can find many methods of cooking langeta: from classics to the most original recipes. Different types of meat products are used for the dish: veal or beef, pork, chicken, turkey. You can make a delicious lunch or dinner even from the liver or tongue. Onions, potatoes, tomatoes, mushrooms, seasonings, tender or spicy sauces are used as additional ingredients.

Beef tongue with grilled vegetables on a plate

Beef in the oven

  • Time: 50 minutes.
  • Servings Per Container: 2-4 Persons.
  • Calories: 170 kcal per 100 grams.
  • Destination: Dinner.
  • Cuisine: Russian, European.
  • Difficulty: medium.

The meat baked in the oven is always popular. For your daily dinner or festive meal, you can cook beef langet in the oven. Tender, mouth-watering meat with fragrant champignons, onions and sour cream sauce will not leave anyone indifferent. For the recipe, it is better to use veal and homemade sour cream..

Ingredients:

  • veal tenderloin – 1 kg;
  • onion – 3 pcs.;
  • fresh champignons – 500 g;
  • sour cream or cream – 150 ml;
  • spices seasoning.

Cooking method:

  1. Cut the cut into portions – cut across the fibers.
  2. Fight off a bit. Fry in a pan on both sides for two minutes.
  3. Sprinkle with spices, seasonings.
  4. Grease a baking sheet with vegetable oil, spread the tongues evenly.
  5. Peel bulbs, chop in half rings. Sprinkle beef.
  6. Top with sliced ​​champignons.
  7. Pour sour cream liberally into the dish.
  8. Cook in the oven for half an hour at 180 ° C.

Ready meal

Pork in the pan

  • Time: 20 minutes.
  • Servings Per Container: 2 Persons.
  • Calories: 305 kcal per 100 g.
  • Purpose: lunch.
  • Cuisine: Russian, European.
  • Difficulty: medium.

For lovers of nutritious and delicious meat dishes, you can cook pork langet. The recipe includes the minimum number of products available, but the result is just “lick your fingers”. You will need pork tenderloin, some sunflower oil, spices and breading. The main thing is that the pork is of good quality, preferably fresh, not frozen. The dish is simply and quickly done: half an hour and a delicious lunch is ready.

Ingredients:

  • pork – 400 g;
  • salt, ground black pepper – to taste;
  • olive oil – 1 tbsp. the spoon;
  • breadcrumbs – 50 grams.

Cooking method:

  1. Cut the tenderloin into long pieces across the fibers.
  2. Lightly process the meat with a culinary hammer for beating.
  3. Grate the workpiece with salt, pepper, bread.
  4. Heat the pan, pour in oil.
  5. Fry the tongues over medium heat on both sides until golden brown.
  6. Serve hot with vegetable salad and mashed potatoes.

Grilled meat

From the liver

  • Time: 20-30 minutes.
  • Servings Per Container: 2-3 Persons.
  • Calories: 220 kcal per 100 g.
  • Destination: Dinner.
  • Cuisine: Russian, European.
  • Difficulty: medium.

If you want to please your family with something tasty and special, then the chicken liver recipe will be a great choice. Given that the main product has a delicate texture, it is mixed with boiled rice, oatmeal and egg. For piquancy, you can add nutmeg and garlic to the dish. Even inexperienced housewife can make rosy, delicious cutlets – the principle of preparation is light and simple.

Ingredients:

  • oatmeal – 1 tbsp. l .;
  • ground nutmeg – 30 g;
  • chicken liver – 300 g;
  • garlic – 2 cloves;
  • boiled rice – 50 g;
  • onion – 1 head;
  • egg – 1 pc.;
  • vegetable oil – 40 g;
  • salt pepper.

Cooking method:

  1. Peel and chop the garlic.
  2. Rinse the liver, cut into slices.
  3. Dice the onion.
  4. Mix the products. Add to them cereal, chicken egg, spices, seasonings. Beat with a blender until smooth.
  5. To the resulting mass add pre-boiled rice.
  6. Spread “dough” for liver patties with a tablespoon in a hot pan with butter, trying to give them an elongated shape.
  7. Fry under the lid on both sides for about a few minutes.

From the liver

Chicken tongues

  • Time: half an hour (+2 hours).
  • Servings Per Container: 2 Persons.
  • Calories: 208 kcal per 100 g.
  • Destination: Dinner.
  • Cuisine: Russian, European.
  • Difficulty: medium.

A simple, but satisfying and tasty dish is chicken breast. Cooking such tongues takes a minimum of resources, but in just half an hour on the table there will be a fragrant and healthy dinner for the whole family. For frying, use vegetable or butter. Chicken cutlets served with any side dish (buckwheat, potatoes, rice), sour cream, soy or mustard sauce, fresh vegetables and herbs.

Ingredients:

  • egg – 2 pcs.;
  • wheat flour – 2 tbsp. l .;
  • chicken fillet – 250 g;
  • sunflower oil – for frying;
  • garlic – 3 cloves;
  • salt, spices.

Cooking method:

  1. Remove skin from meat and remove bones. Cut it into long, thin slices.
  2. Gently beat off with the back of the knife.
  3. In a deep container, combine the eggs, chopped garlic, salt, ground pepper. Beat a little with a fork.
  4. Put the chicken tongues into the resulting mass. Put in a cold place for two hours.
  5. Heat oil in a thick-bottomed pan.
  6. Roll each piece in flour and fry on both sides until golden brown.

Breaded Chicken

With tomatoes

  • Time: 30-40 minutes.
  • Servings Per Container: 1-2 Persons.
  • Calories: 312 kcal.
  • Destination: Dinner.
  • Cuisine: Russian, European.
  • Difficulty: medium.

The next option, how to cook a delicate, fragrant meal is a recipe with stewed tomatoes. For the dish, beef tenderloin is ideal. You will also need fresh red tomatoes (you can replace canned ones), a little green onion and butter (ghee and cream). Meat made in this way is suitable for everyday dinner, but it is not a shame to serve it to guests.

Ingredients:

  • tomatoes – 2 pcs.;
  • beef tenderloin – 150 g;
  • butter – 1 tsp;
  • green onion feathers – 1 bunch;
  • ghee – 50 g;
  • salt, black pepper.

Cooking method:

  1. Cut beef into elongated slices. A little beat, salt, pepper.
  2. Heat the oil, fry the langets on both sides until a golden crust appears. Put the meat in a saucepan or cauldron.
  3. Finely chop the green onion feathers, remove the peel from the tomatoes and chop them into cubes.
  4. Transfer tomatoes to cutlets, add ghee, some water and close the lid. Boil and cook for two to three minutes.
  5. Serve hot, garnished with green onions.

With tomatoes and cheese

French

  • Time: half an hour.
  • Servings Per Container: 2 Persons.
  • Calories: 205 kcal per 100 g.
  • Destination: Dinner.
  • Cuisine: Russian, European.
  • Difficulty: medium.

Exquisite, incredibly tasty and beautiful meat in French will turn out, if you strictly adhere to the recipe. Soft, tender pork, complemented by onions and cheese, is liked by everyone: both adults and children. Breading can be done with crackers or wheat flour. Cheese is better to take hard varieties (for example, Russian, Parmesan, Gouda). Spices and seasonings are added depending on individual preferences..

Ingredients:

  • Russian cheese – 150 g;
  • pork (tenderloin) – 400 g;
  • breadcrumbs – 2 tbsp. l .;
  • onions – 1 pc.;
  • refined vegetable oil – 3 tbsp. l .;
  • salt pepper.

Cooking method:

  1. Divide the tenderloin into portioned long pieces, which are about 2 cm thick.
  2. Cover pork with cling film or bag, beat off with a culinary hammer.
  3. Add salt and pepper to the meat. Roll breaded.
  4. Heat the pan, pour oil into it.
  5. Fry the tongues on both sides for three minutes. Put in a greased baking dish.
  6. Top with onion rings, sprinkle with grated cheese.
  7. Send to oven for 15-20 minutes.

French

Breaded Turkey

  • Time: hour.
  • Servings Per Container: 3 Persons.
  • Calories: 130 kcal per 100 g.
  • Purpose: lunch, dinner.
  • Cuisine: Russian, European.
  • Difficulty: medium.

You can cook a delicious, satisfying and healthy meal from turkey meat. The dish has a low calorie content and a pleasant taste. Such gourmet and low-calorie food is well suited for dinner at a ladies’ company, where everyone is watching the figure. Turkey cutlets are made with the addition of white wine, mustard, fresh herbs. It is served with vegetables or sauce..

Ingredients:

  • onions – 1 pc.;
  • dry white wine – 100 g;
  • turkey fillet – 600 g;
  • mustard – 1 tbsp. l .;
  • ghee – 50 g;
  • dill – a bunch;
  • spices seasoning.

Cooking method:

  1. Cut the turkey into tongues. Beat off with cling film. Grate with spices and seasonings.
  2. Put in a deep container, pour wine, add mustard. Mix foods well. Marinate for half an hour.
  3. Fry the meat in hot oil. Approximately 8-10 minutes on both sides..
  4. Chop the onion with cubes, spasser in the “meat” oil until transparent.
  5. Put on top on a roasted turkey, sprinkle with chopped dill.

Turkey

Onion

  • Time: 30-40 minutes.
  • Servings Per Container: 4-6 Persons.
  • Calories: 280 kcal per 100 g.
  • Purpose: lunch.
  • Cuisine: Russian, European.
  • Difficulty: medium.

A very simple and easy recipe is beef with onions. Cooking such a dish does not require much effort and time. It is advisable to purchase a veal tenderloin, it turns out tastier and fries faster. Taste is favorably emphasized by onion rings with rosy breading and butter (can be replaced with homemade sour cream or cream sauce).

Ingredients:

  • veal – 800 g;
  • flour – 1 tbsp. l .;
  • butter – 50 g;
  • melted pork fat – 30 g;
  • sunflower oil – 150 ml;
  • onions – 6 heads;
  • salt, ground pepper.

Cooking method:

  1. Cut the veal into elongated slices. Beat so that she loses half in thickness.
  2. Salt and pepper preparations.
  3. Put fat in a hot skillet. Fry meat on both sides (approximately 3 minutes).
  4. Peel the onions, chop in rings and roll in flour.
  5. Put in preheated oil, fry until golden brown.
  6. Then put the onion rings in a sieve so that the excess fat is gone.
  7. Put the meat in a plate, pour ghee and garnish with onions.

Onion rings

How to serve

There are many options for how langeta serving from pork, beef or chicken / turkey should look. Below are some of the most popular options with which there are reeds:

  1. For example, you can buy or bake French curvy buns yourself. They go perfectly in a “duet” with any meat. It looks like serving in many restaurants.
  2. Fried croutons of white or black bread spread on a wide large dish. A cutlet is placed on each piece. Garnished with ham, fresh herbs, mushroom, soy, mustard, creamy or garlic sauce.
  3. As a side dish, use fried potatoes, canned green peas or corn, halves of cherry tomatoes, lettuce, apples, oranges, pineapples.
  4. It is customary to serve a glass of dry wine to unusual cutlets (red is better for beef, white for pork or poultry, and pink is suitable for everything). So the taste of the dish reveals better and deeper.

With potatoes and peas

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Comments: 4
  1. Arden

    Langet – a dish made from beef or pork that I’ve never heard of! Can anyone enlighten me on what exactly Langet is, and provide some simple instructions on how to prepare it at home using either beef or pork? I’m curious to explore new flavors and culinary techniques, so any insights would be greatly appreciated!

    Reply
  2. Lily Carter

    Can anyone please provide a clear explanation of what Langet is and a detailed recipe on how to cook it using beef or pork at home? I’m curious to try it out but I’m not familiar with this dish. Any help would be greatly appreciated!

    Reply
    1. Joseph Evans

      Langet is a Filipino dish that consists of beef or pork cooked in a rich sauce made of tomatoes, vinegar, and various spices. To make Langet at home using beef or pork, you will need to first season the meat with salt and pepper, then brown it in a pan with some oil. In a separate pot, sauté onions, garlic, and tomatoes until they soften. Add the browned meat to the pot along with vinegar, soy sauce, bay leaves, and water. Let it simmer on low heat until the meat is tender and the sauce has thickened. Adjust seasoning to taste and serve hot over rice. Enjoy your homemade Langet!

      Reply
      1. Mason Wilson

        Langet is a delicious Filipino dish that is easy to make at home using beef or pork. Season the meat, brown it, then sauté onions, garlic, and tomatoes before adding the meat back in with vinegar, soy sauce, bay leaves, and water. Let it simmer until tender and the sauce thickens. Adjust seasoning to taste and serve over rice for a tasty meal!

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