Broken and fried meat without any breading - this is what is entrecote. The recipe, invented in time immemorial, suggested that only beef would be used for these purposes. Moreover, only the intercostal part of the carcass went to the dish . It is allowed to cook entrecote on the bone and from a thick edge - only that it is absolutely fried is fundamentally important. However, times have changed, and with them entrecote has changed. The recipe in the modern interpretation allows the use of any meat. The main condition was only its high quality. Even pork, not too common (or too expensive) in the old days, will do. And it is not necessary to use a frying pan - there is a recipe for “entrecote in the oven”. However, the dish remained popular and used even in such an undemanding era.
Breton entrecote
Let's start with this, almost on the most popular recipe. Only the “right” meat, that is, beef, goes into the Breton entrecote. It is cut in pieces from about a man’s palm, slightly beaten off, rubbed with pepper and salt and sprinkled with oil. Ideally, it should be olive. For half an hour the meat should stand in the room, soaked in spices, only after that it is fried - and always in butter. The fire is supposed to be made strong enough so that the slices are browned, but inside remained a little damp. Further: no real Breton entrecote can do without the so-called “green oil”. For him, raw chopped onion and a few sprigs of parsley are ground with a piece of butter and black pepper. Such a mass is laid out at the bottom of the vessel, beef is placed on it, and the Breton entrecote is sent for 7-10 minutes to a water bath. And when it is put on the table, it is poured with juice that has come out of it.
Stuffed Austrian Option
This country loves calf entrecote. The recipe provides for stuffing meat for a greater richness of taste. First, the chopped, cut from the edge, salted and pepper slices are quickly fried, and then the filling is laid out on them. For her, boiled potatoes (400 grams per third kilo of veal), 200 g of bacon and three steep eggs are cut into cubes, combined with chopped parsley and nutmeg, seasoned with a glass of sour cream and laid out on entrecotes. They are rolled up, fastened with toothpicks and laid out over the frying of onions in butter. The dish is poured with a full glass of white wine and stewed until the veal is ready.
Alsatian entrecote
This area has its own view on the dish and the individual way of cooking it. Again this is beef entrecote again . The recipe has its own nuances. A pound of meat, standard salted and pepper, is fried along with a small amount of bacon. Then one and the other is taken out, and a spoonful of flour is fried in a pan, after which lard with beef comes back and chopped onion, greens and carrot are poured. At the same time, half a glass of vodka is poured, and the dish is stewed until cooked.
Warsaw Entrecote
Poles prefer pork entrecote. For him, the meat is beaten, seasoned, a small amount of flour and eggs is used to make a season, and white bread is used for breading. Slices are dipped first in the liquid, then in the breadcrumbs, and fry very quickly. Principal cooks argue whether this dish can be considered entrecotes, but public opinion wins: it is so called, it is in great demand, so it can.
Viennese Entrecote
This is the “correct” in terms of terminology entrecote - from beef. The recipe includes an additional ingredient - calf stock. Attempts to replace it with another, even beef, did not give the desired result, so try to buy a piece of veal and cook the required component. The second prerequisite is to fry the entrecotes not in oil, but in fat. And do not fry them until ready: in the presence of a golden brown inside, beef should be with blood. It is enough to cook slices for a couple of minutes on each side. Viennese steaks are salted and peppered after frying; and to give a special taste, the sauce is prepared: onion is fried in butter, a glass of broth (for 4 small onions) is poured into it for volume and a spoonful of grape vinegar is added. For side dishes, green beans and french fries are most suitable.
Beer Sauce for Meat
At the beginning of cooking, this is the most common entrecote - the recipe diversifies the taste with gravy. After beating and rubbing with a mixture of peppers and salt, it is recommended to wait for half an hour until the meat “takes” the aromas, and only then brown the chops. For the sauce, 3 tablespoons of flour are fried in butter; how to change color - pour a glass of light beer and half - beef broth. Boil - the container is removed from the fire. Two egg yolks are beaten with a mixer, a third glass of cream, lemon juice, sugar with salt and cinnamon. The mixture is heated in a pan until thickened and will serve as a wonderful sauce. Small subtlety: such beef entrecote will be especially refined if you sprinkle it with salted peanuts and chopped crab sticks.
With Bearnes sauce
Unlike most variations on the theme, this recipe is an entrecote in the oven. At first, the meat is still quickly fried in a pan, but after a quarter of an hour it is placed in the oven. After the allotted time, the oven turns off, but the beef is not removed for another 10 minutes. Do not forget to water it sometimes with juice! But with the sauce you have to try. To begin with, a third of a glass of dry white wine is combined with two tablespoons of ordinary vinegar, peppercorns, one shallot and sprigs of tarragon and chervil. The liquid should boil by a third. After it is strained; Three egg yolks are poured into a bowl with future sauce, and it is placed in a water bath. All the while on it, the mass is whipped. Then melted and slightly cooled butter (about 180 g) is added to it. It is necessary to introduce it at first drip, and then - as thin as a trickle. It remains to season with tarragon, cayenne pepper, salt and lemon juice - all to your taste. Entrecote served on the table watered with burnes.
Chops with mushrooms in sour cream
First, in an already familiar way, beef entrecote is very quickly fried - the recipe at this stage is no different from the base. Only then the differences begin: a glass of broth is added to the pan (half a kilo of meat), and the contents are stewed almost until ready. At this stage, a quarter kilogram of mushrooms is introduced into the dish (champignons will be appropriate; if they are not large, you can even not cut it) and sour cream sauce from a glass of sour cream, in which two tablespoons of flour and lemon juice are interfered (as much as you like). All components are stewed until mushrooms are cooked, seasoned with suitable spices, turned off and seasoned with parsley. Who does not believe that beef can be juicy - can be convinced by the example of this recipe.
Entrecote in red wine
One of the most popular ways to cook such a dish. First, the entrecotes are fried in butter and transferred to a heated plate. Four bulbs (grams per 800 beef) are passaged in the juice that has flowed out of them - they can be cut at will, at least finely, even in rings. As soon as the onion becomes transparent and soft, pour half a liter of red wine. After about five minutes, cream is added - about four tablespoons. In parallel, in a pair of spoons of water, two small starches are bred, the mug is put on fire, and the mixture turns into jelly. It is poured into the sauce, mixed, and entrecotes are poured with the resulting gravy. In fact, the recipe is designed for beef. However, pork entrecote turns out pretty well on it. So lovers of this meat may well take it into service.
Entrecote in the oven
Although the dish was originally designed only for cow meat, it is not necessary to follow this rule, as it is no shame to cook pork entrecotes now. For a better end result, chopped two onion heads and beaten five pork entrecotes for an hour and a half are placed in a mixture of three tablespoons of balsamic vinegar with enough ground pepper. Then the pork is quickly browned, laid out in a mold on the bottom of which the onion is placed, and put in the oven until transparent juice begins to stand out when pierced.
Mutton entrecote
As already mentioned, these delicious chops no longer require such a strict selection of meat. It is not necessary in the modern world to cook beef entrecote - the recipe is adapted for other types of meat, including lamb. Since it has a peculiar smell, it is better to marinate it first. And not in something "harsh", but in the herbs. You can take ready-made seasoning, for example Provencal herbs, but it is better to combine marjoram, rosemary, basil and thyme in those proportions that you like. If you add fresh mint and cilantro, it will turn out very fragrant. Entrecotes are sprinkled with such a composition, sprinkled with vegetable oil with soy sauce, and marinated for two hours, or preferably three. After the allotted time, the entrecotes are quickly fried, laid out on the oven leaf, onion rings are scattered on top, carrot plates are placed on them, followed by potato circles, sprinkled with all the same herbs. To prevent the tubers from drying out, it is worth spraying them with oil. The whole structure is covered with foil and sent to the oven for an hour. If desired, you can remove the foil, sprinkle the dish with cheese and leave it in the oven for another ten minutes - to get a crisp. Thanks to this recipe, you get juicy flavorful entrecotes with a side dish.
Entrecote "Esterhazy"
Hungarians and Austrians argue about who the author of the recipe is. They have a reason for this: almost the most appetizing entrecote - Esterhazy. At the same time, we note that, again, sauce gives it special charm. First, the meat is fried - and put off. Following in the fat left from it, onions are sprinkled, a little sugar is poured into it, followed by chopped parsley, celery and carrot tops. When everything warms up, two-thirds of the glass of broth, lemon juice and a glass of wine are poured. Laurel, paprika, mustard are laid, and everything is stewed until cooked. For the sauce, a quarter cup of broth, a little fried greens, fried flour in a butter and a glass of sour cream are combined. The sauce is filtered, it is poured with the delicious Esterhazy entrecote, and all the beauty rushes to the table.