Entrecote traditionally comes from a cut of beef ribs, although some sources point out that it comes from the tenderloin. This piece of meat is cut into 1.5 cm thick slices and grilled. The entrecote is served medium-cooked because it is firm when cooked well. If the entrecote is fried from a piece of rib, it will have a layer of fat that has melted slightly during frying, but not completely melted. If such a layer of fat does not seem acceptable, then it is better to choose a fillet in which there is no layer of fat.
The carpaccio is raw but marinated and thinly sliced into slices of beef fillet or duck breast. It is prepared in two ways. The first option: the fillet is marinated overnight (oil, salt, pepper, a little soy sauce, thyme, garlic), then the meat is wrapped in cling film and placed in the freezer to freeze. Drain and cut into thin slices with a sharp knife. The second option: cut fresh meat into thin slices, put them between two food films and flatten them with a mallet. Then put on a plate, sprinkle with salt and pepper. Classically served with rocket leaves, pickled mushrooms, Parma cheese.
Tartar is another dish made from raw and very fresh meat (or fish). Fillet of beef or veal is usually used. Chop the raw meat, add the mustard, olive oil, a little caper, the vegetables, the dried tomatoes. Sometimes a little cognac is added to the tartare. Mix everything well and serve.
A ragù is a stew or thick sauce made from minced lamb, pork or beef and vegetables. In this dish, the ingredients are not dissolved: the pieces of carrots and potatoes are clearly visible, the meat is also not melted, but remains in pieces. In Italy, ragù is traditionally eaten with pasta.
The Viennese cutlet is classically prepared with a piece of veal chop (sometimes even beef). A slice of meat is carefully unfolded, breaded in breadcrumbs and egg and then fried in a pan. Serve with lemon or a drizzle of lemon juice.
The steak is made with minced beef. Add salt, pepper, aromatic herbs, olive oil, egg yolk, a little breadcrumbs. Make large meatballs and fry them in a pan. It differs from meatballs in that the meat is not minced, but minced, the steak is larger than a traditional meatball.
Goulash is the national pride of the Hungarians. Guja are the cattle of the great Hungarian plain of Alfeld, but this thick soup is the food of the shepherds, according to sources of cultural history. Food for men, which in the beginning it was not correct to offer women. Nowadays, just like Latvians, when spring begins, they open the grill season, so the Hungarians open the goulash season. Even today it is cooked in the open air in cast iron pots over an open fire, except that nowadays there is no longer grazing, but picnics and garden parties are celebrated. Goulash is made with beef (leg or shoulder), vegetables (certainly peppers!) And spices – garlic, sweet or hot peppers, etc.
