How to cook beef with eggplant in the oven. Beef with vegetables - melts in your mouth

Meat with vegetables is always perceived with a bang at the table. It can please both those who love meat and those who love vegetables. Today we will get acquainted with a step-by-step recipe for a simple and very tasty dish called Beef with Vegetables. It plays a huge role here that you no longer need an additional side dish for lunch. From vegetables, you can choose those that you like best. Today we liked eggplant, tomatoes and sweet peppers. Eggplant can be replaced with zucchini, and traditional carrots and onions can be used instead of peppers.

Beef with eggplant, tomatoes and bell peppers is a simple dish, but at some points of cooking it is better to stop in more detail.

Even novice cooks can cook beef, the main thing is to choose the right meat. It should be fresh, young and not very greasy. Young veal is excellent and will cook an order of magnitude faster than red and mature beef.

Thanks to vegetables, the meat acquires a pleasant taste, it turns out tender and juicy. By itself, beef is bland in taste and is often supplemented with sour cream or cream. But today we will use vegetables so that the family gets the maximum benefit and pleasure.

Ingredients:

beef - 400 g;
eggplant - 250 g;
tomatoes - 300 g;
bell pepper - 250 g;
vegetable oil - 40 g;
some water;
salt, spices - to taste.

How to cook beef with vegetables

Wash a piece of beef, put it on paper towels so that drops of water are absorbed. If there are white streaks, then cut them off, as they will be tough even after a long roast. Cut the prepared beef into long strips, preferably thinner so that the meat cooks faster. But not as thin as on beef stroganoff, otherwise the meat will dry out in this dish.

Fry the meat in oil to get a golden crust. The beef should turn golden, so first make the fire bigger. When the meat is fried, we salt it lightly pepper.

Now to the meat lay the eggplant and bell pepper cut into pieces. Stir and continue to fry, but already on low heat. Lightly salt the vegetables.

After 15 minutes, add tomato slices and continue to fry, covering the pan with a lid. If there is little oil, then add. You can also add a little water to make the meat softer, about 100 g. We bring the dish to readiness over low heat so that the meat becomes soft and the vegetables release juice.

The meat melts right in your mouth, and the vegetables give it that extra flavor that was originally required.

I have another interesting and original meat recipe for you: beef, baked in the oven, but not simple, but medallions with eggplant, mushrooms and cheese.

To be honest, this juicy and tender beef dish turned out spontaneously when I wanted something tasty and unusual, besides, it was just too lazy to prepare a side dish for meat as a separate dish.

For beef medallions baked in the oven, it is better to use the part of the pulp near the pelvis, which is called on the beef carcass cutting map as sirloins. Steak, fillet edge, tenderloin is also suitable for this dish.

How delicious to cook and bake beef will help my step-by-step photo recipe:

Beef medallions baked with eggplant, mushrooms and cheese

For the recipe for baked beef slices you will need:

Beef (pulp) - 700-1000 g,
Eggplant - 4 pieces (small),
Mushrooms (I have fresh champignons) - 200 g,
Onion - 1 onion,
Cheese - 200 g (any hard or Adyghe),
Oil for cooking eggplant with mushrooms (any, creamy or vegetable, I used ghee) - 50 g,
Balsamic vinegar or soy sauce (optional for marinating beef) - 3 tablespoons,
Olive oil for marinade - 1-2 tablespoons,
Garlic - 1-2 cloves,
Salt - to taste
Spices (marjoram, dried basil, ground black pepper) - to taste.

How to cook delicious baked beef medallions

Wash the beef pulp, eggplant and mushrooms.

Remove the skin from the onion and eggplant, chop into cubes.

Wash fresh mushrooms (I have champignons, but you can use any mushrooms, even frozen ones) to cook this dish, wash, cut as you like.

I had young eggplants, so I didn’t soak them, in winter you can use eggplants. Fold the eggplants with onions, butter and mushrooms in a deep frying pan, lightly fry, salt and then simmer under the lid until tender.

I cooked this stew of eggplant and mushrooms in a Panasonic multicooker in the “Baking” mode for 30 minutes with the lid closed, I even took it out to a separate one.

While the mushrooms and eggplant were cooking, I cut the beef flesh into medallions (1.5 cm thick plates) and marinated them in a mixture of balsamic vinegar, olive oil, salt and garlic. If you use soy sauce as a marinade for beef, then salting the meat is not necessary.

Put the medallions in the refrigerator for 20-30 minutes, preparing for the holiday, you can marinate beef and cook stewed vegetables in advance, for example, in the evening.

Preheat the oven to 180 degrees, grease a deep baking sheet lightly with oil and place the marinated beef medallions in a single layer.

Put to bake in the oven until half cooked for 25-30 minutes, I waited until a tender golden crust appears.

Meanwhile, grate for the baked beef.

Remove the semi-cooked beef from the oven, put the eggplants with mushrooms on the medallions and sprinkle with grated cheese, return to the oven.

After 10 minutes, oven-baked medallions or beef steaks with mushrooms, eggplant and cheese

Eggplants are prepared in several different ways. They are stewed, stuffed, fried or baked in the oven. It is important to remember that they contain a high concentration of solanine, which gives them bitterness. If this substance is not removed from vegetables, it will greatly affect the taste of the final dish. Therefore, before cooking eggplant with beef, they need to be cut, sprinkled with salt and left in this state for at least half an hour. Then the product is rinsed with cold water and proceed to the main stage.

In addition to the eggplants themselves and pieces of meat, onions, carrots, bell peppers, potatoes, mushrooms or any other vegetables are usually added to the composition of the dish. And to give more flavor, all this is seasoned with basil, thyme and other herbs.

Casserole with tomatoes and sour cream sauce

This flavorful and hearty dish is perfect for a family dinner. Due to the fact that it contains a large number of vegetables, it turns out not only tasty, but also healthy. To make Beef and Eggplant Casserole, you will need:

half a kilo of tomatoes;
a couple of glasses of pasteurized milk;
a kilo of beef tenderloin;
200 milliliters of sour cream and mayonnaise;
a kilo of eggplant;
salt and vegetable oil.

Washed and dried meat is cut into fairly thin pieces and lightly beaten with a kitchen hammer. Then it is laid out on a baking sheet greased with vegetable fat, salted and sprinkled with spices.

Eggplant, pre-soaked in cold water, cut into slices. Do the same with the remaining vegetables. Half of the available eggplants are laid out on the meat. Place onion rings and tomato slices on top. All this is covered with the remaining eggplant and poured with a sauce consisting of milk, mayonnaise, sour cream and salt.

The baking sheet is wrapped with foil and sent for further heat treatment. Prepare a beef casserole with eggplant in an oven heated to one hundred and sixty degrees. Shortly before the end of the process, the foil is removed from the baking sheet so that its contents have time to brown.

Ragout with white wine

This nutritious, moderately spicy dish has a presentable appearance. Therefore, it can be served as the main treat for any holiday. To prepare beef stew with eggplant and tomatoes and bell peppers, you will need:

a head of garlic;
300 grams of beef tenderloin;
a couple of pods of hot pepper;
large eggplant;
sweet bell pepper;
a couple of ripe tomatoes;
large bulb;
medium carrot;
a glass of dry white wine;
100 milliliters of vegetable oil;
salt, coriander, savory and fresh cilantro.

Practical part

The first thing you need to do eggplant. They are washed, cut into not too thick circles and fried on all sides in heated vegetable oil. Place diced bell peppers, carrots and onions in a separate deep saucepan. All this is fried in vegetable fat along with whole cloves of garlic.

Five minutes later, ground beef, salt and spices are added to the vegetables. After some time, pureed tomatoes and dry white wine are sent there.

The saucepan is covered with a lid, and its contents are simmered over low heat for ten minutes. Then, fried eggplant is added to the almost ready stew and stewed for a little less than half an hour. Before serving, it is decorated with fresh cilantro.

Beef with eggplant and beans in pots

Any beginner can easily cope with the preparation of this simple, but very tasty dish. To avoid unnecessary problems, check in advance whether you have at hand:

half a kilo of beef;
100 grams of canned beans;
3 onions;
half a kilo of eggplant;
50 grams of good butter;
salt and aromatic spices.

You need to start cooking beef with eggplant and beans in pots with meat. It is washed, dried, cut into not too large pieces and placed in a pot. Top with eggplant cubes, salt, spices and onion fried in butter.

All this is put into the oven and cooked at two hundred degrees. Twenty minutes later, canned beans are added to the pot. The temperature is reduced to one hundred and sixty degrees and the dish is brought to full readiness.

Beef stew with vegetables

This fragrant and tasty dish will be an excellent option for a full-fledged family dinner. It is optimally suited for both adult and children's menus. Therefore, they can satisfyingly feed a large family. To prepare beef stew with eggplant and vegetables, you will need:

280 grams of bell pepper;
half a kilo of beef pulp;
450 grams of eggplant;
a couple of medium carrots;
large onion;
150 milliliters of water or broth;
ground coriander, dried basil, salt and vegetable oil.

To prepare beef stew with bell peppers and eggplant, you will have to make a minimum of effort and show a little patience. The washed blue ones are cut into not too large pieces, poured with salted water and left for at least half an hour.

In order not to waste time in vain, you can do meat. Washed and chopped beef is fried in vegetable oil. When it is browned, chopped onions and chopped carrots are added to it. All this is poured with water or broth, brought to a boil, covered with a lid and simmered for about twenty minutes. Then, strips of bell pepper and washed eggplants are laid out in a frying pan and brought to full readiness. Before serving, the dish can be decorated with chopped herbs.

Beef stew with potatoes and blue

This simple and hearty stew is especially relevant during the vegetable harvest. Therefore, it is often cooked in villages. To stew beef with eggplant and peppers, you will need the following products:

half a kilo of potatoes;
600 grams of beef pulp;
a couple of medium eggplants;
medium carrot;
a pair of purple bulbs;
a tablespoon of tomato paste;
a glass of red wine;
salt, garlic, hot pepper and spices.

Cooking process

Washed and coarsely chopped eggplants are put in a bowl, salted and left for at least half an hour. Pieces of meat are placed in a cauldron with heated vegetable fat and browned. Chopped onions are added to the fried beef, followed by chopped carrots. After a couple of minutes, tomato paste, garlic and spices are laid out in a cauldron. Everything is gently mixed, poured with wine and a couple of glasses of water, brought to a boil and stewed for a little over half an hour.

Then potato cubes and bay leaves are added to the future stew and continue cooking. After about twenty minutes, washed and fried eggplants are placed in a common cauldron and stewed all together for another quarter of an hour.

Ragout with zucchini

This delicious and fragrant beef with eggplant and other vegetables is prepared exclusively from simple and healthy ingredients. Therefore, it can feed not only adults, but also small eaters. To make this dish you will need:

a couple of eggplants;
half a kilo of beef tenderloin;
a couple of zucchini;
ripe fleshy tomato;
large onion;
small carrot;
salt, spices and vegetable oil.

Sequencing

Washed and chopped meat is fried in a cauldron with heated vegetable fat. To the browned beef spread chopped onions and chopped carrots. The cauldron is covered with a lid and kept on the smallest fire for about a quarter of an hour. During this time, the vegetables will have time to absorb the meat juices.

Then chopped zucchini and eggplant are added to a cauldron with beef, onions and carrots. All this is salted, sprinkled with seasonings, mixed, covered with a lid and brought to full readiness.

At the very end, coarsely chopped tomato is sent to a cauldron with stewed meat and vegetables and simmered all together for a few more minutes. Immediately before serving at the dinner table, sour cream and chopped greens are added to each plate.

Meat with eggplant and potatoes is a wonderful hearty dish for every day. You can use any meat, I decided to take veal this time. I can say that I cook such dishes quite often in different variations, changing vegetables, spices and marinade. It turns out very tasty and varied. Actually, this dish is an improvisation.

Rinse and dry the veal, cut into small flat pieces.

For marinade, mix mustard, soy sauce and sunflower oil, add pepper and coriander. Mix the mixture, place the meat in it, squeeze the garlic. Marinate the meat for about an hour.

Cut eggplant into slices, salt and leave for 30 minutes.

Peel potatoes, cut into 3-4 mm slices. Sprinkle potatoes with basil and add 1 tbsp. sour cream, stir.

Lubricate the refractory form with sunflower oil. Wipe eggplants with napkins and put half on the bottom of the form. Place the grated carrots on top of the eggplant.

Then put the meat on the carrots.

Put the potatoes on top of the meat, then the remaining eggplant and pieces of sweet pepper.

Lightly brush eggplants with sour cream and sprinkle with grated cheese.

Preheat the oven to 190 degrees. Cover the form with foil and put in the oven for 50 minutes. After this time, remove the foil and bake for another 20-25 minutes. Serve oven-baked meat with eggplant and potatoes with fresh vegetables and herbs.

Bon appetit!

Wash the beef under cold running water, pat dry and cut into medium pieces. Heat a frying pan with vegetable oil and put the pieces of meat on it.

Fry the meat over medium heat for five minutes, stirring occasionally.

Peel onions and carrots, cut onions into cubes, carrots into slices. Send the chopped vegetables to the meat. Cook for 3-4 minutes, stirring occasionally, until the onion is translucent.

Peel the peppers from the seeds, eggplant - from the peel. Cut the pepper and eggplant into cubes and add to the pan.

Peel the tomatoes, cut into cubes and, following the pepper and eggplant, add to the pan to the beef and vegetables.

Add salt and pepper to taste. Add rosemary and minced garlic. Stir, when the vegetables start juice, reduce the fire, cover and simmer the beef with vegetables for 35-45 minutes. If the juice boils away, and the meat is still damp, you need to add a little water and continue to simmer until the beef is ready.