Calorie content of boiled beef in 100 grams. Beef Stew Calories

One of the most delicious and healthy types of meat is beef. This type of meat is an excellent supplier of protein and iron. In addition, this type of meat contains a lot of proteins such as elastin and collagen. They are necessary for the construction of interarticular ligaments. Girls will also be interested in the fact that these proteins slow down skin aging

. In addition, beef contains a large amount of minerals, such as zinc, which is necessary to maintain immunity. However, it should be noted that beef should not be abused. This meat, although considered dietary, contains a certain amount of fat, and beef fat in large quantities is harmful to the body. In addition, this meat is a very heavy food, which is also not beneficial.

It is also important to note that beef, like any other meat, can contain microorganisms. So, although rare steak is a very popular dish, try to opt for cooked meat.

Beef is divided into three grades, depending on the part of the animal from which the meat is obtained. Different parts of raw meat contain different amounts of fat, and therefore have different caloric content.

Raw beef calories

Based on the calorie content of raw beef, you can choose the most suitable meat for yourself. But we should not forget that the calorie content of raw meat differs significantly from the calorie content of cooked meat, because when cooking, for example, meat releases some of the fat into the water, and when frying, on the contrary, it absorbs oil.

Calories in cooked beef

For example, we use fillet; its calorie content per 100 g is 201 kcal.

There is no doubt that beef can be used as the main ingredient in many dishes. Of course, cutlets are one of the favorite dishes for Russians. The calorie content of beef cutlets is
260 kcal
, so this dish can be considered dietary.
But the calorie content of pork and beef cutlets is higher, about 300 kcal
.

If you like oriental cuisine, then pilaf would be an excellent recipe. The calorie content of pilaf with beef is
218 kcal
, so this dish can be called dietary.

But goulash, on the contrary, is a high-calorie and highly nutritious dish. Calorie content of goulash with beef -
329 kcal
.

The calorie content of beef depends on its fat content, the part from which the meat was cut, and the cooking method. This type of meat is considered the most beneficial for the human body and contains the least amount of fat. Veal is absorbed by the body by 90%, beef by 75-85%. The maximum health benefit comes from young meat of the highest category, which has a pleasant taste and aroma, but is distinguished by a higher cost.

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Composition and calorie content of meat

Beef is allowed to be eaten if you have high cholesterol, as this type of meat contains a large amount of fat. It is recommended to use the product if you have a lack of iron in the blood or are overweight. With its regular use, protein and iron are quickly absorbed, and the body's cells stop experiencing oxygen starvation.

The meat contains:

• vitamins E, B, PP, C;
• potassium;
• cobalt;
• zinc;
• sodium;
• phosphorus;
• magnesium.

You can eat beef raw, boiled, fried, stewed or steamed. It is great for first and second courses, combined with vegetables, herbs, and dried fruits. Young meat cooks quickly, has a pleasant taste, and is softer than older meat.

Calorie content of the product per 100 g depending on the part and type of preparation:

If you compare beef with pork, the calorie content of the latter is almost 2 times higher. 100 g of raw pork contains 260 kilocalories. Such meat cannot be called dietary; even the leanest piece will contain about 165 kcal.

Beef stewed in sour cream: recipe with photo in a frying pan

Lunch or dinner should be tasty, filling and quick to prepare. Beef stewed in sour cream fully meets these requirements. The dish does not require the use of an oven; it is cooked in a frying pan. A simple recipe with a photo promises good results.

• 600 g beef;
• 100 g sour cream 15% fat;
• 1 medium onion;
• salt, seasonings - to taste;
• vegetable oil;
• 200 g of water.

The dish prepares very quickly. Great for family dinner. Easily combined with any side dish - mashed potatoes, rice, pasta.

1. Cut the meat into small cubes. We remove all veins and films, otherwise the product will be tough. Fry in hot oil, stirring occasionally. It is best to do this over low heat and cover with a lid.
2. Cut the onion into half rings, add to the meat and fry until golden brown.
3. In a small container, mix sour cream with boiling water. Pour the resulting mixture into a frying pan, add salt and spices. Leave on low heat for another 20 minutes.
4. The dish is ready. Bon appetit!

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The beef will have a thick consistency if you add 3-4 tablespoons of flour to the pan before adding sour cream. The dish will get an interesting flavor if you add grated smoked cheese at the end of cooking. To make it more piquant, you can add garlic, grated with a pinch of salt.

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BJU of meat depending on the variety

When drawing up a dietary menu, it is necessary to take into account not only the number of calories, but also the ratio of proteins, fats and carbohydrates in the product.

KBJU of raw, boiled, stewed meat are presented in the table.

Table of BZHU 100 grams of product depending on the variety:

Table of BZHU 100 grams of product depending on the method of preparation:

Beef udder is considered a delicacy. Has nutritional value per 100 g of product:

• calorie content - 172 kcal;
• proteins - 12 g;
• fats - 14 g;
• carbohydrates - 0 g.

All parts of beef, except boiled tongue, do not contain carbohydrates, which makes it possible to consume low-calorie meat for obesity and diabetes.

Fish stew with sour cream calories

Stewed fish in tomato sauce is a classic of Soviet cuisine. This dish has been captivating many housewives for several decades with its delicate taste, exciting aroma and ease of preparation.

In Europe, hake is considered the most delicious representative of the cod fish breed. In addition, this fish has few bones. The recipe for stewed hake with carrots and onions is harmoniously balanced in all its components: onions add juiciness and aroma, carrots add juiciness and tenderness, tomato-sour cream sauce allows the hake to stew so that its bones become soft and edible.

Hake stewed with carrots and onions in sour cream is devoid of the usual dryness and specific smell of fish.

Calorie content per 100 g of product is 148 kcal. Cooking time – 1 hour 10 minutes.

Basic ingredients:

• 600 g frozen hake fillet;
• 1 PC. carrots;
• 1 PC. Luke;
• 200 ml tomato juice;
• 3-4 tbsp. sour cream;
• 200 ml fish broth;
• 60 g vegetable oil;
• flour for breading;
• salt, pepper, spices.

Benefits and harms for the human body

Beef or veal meat is much healthier than chicken, pork or lamb. It contains a large amount of vitamins and minerals that help maintain the health of the body. The daily intake of this product is 100 g for an adult.

The benefits of meat are as follows:

• preventing the development of anemia, especially in children and pregnant women;
• prevention of the development of diseases of the organs of vision;
• saturating the body with easily digestible animal protein, which is important for a growing body and during increased physical activity;
• restoration of a depleted body due to the high content of nutrients, iron, carotene;
• restoration of protein-energy balance after serious illnesses and surgical interventions.

Women during menstrual bleeding need to include the product in their daily diet to prevent iron deficiency and restore strength. It is important to eat boiled, baked or steamed veal 2-3 times a week during pregnancy and lactation (if the child is not allergic to milk protein). Children are allowed to introduce veal from 6 months in the form of broths, vegetable and meat purees, meat souffle and meatballs.

Despite the benefits of the product, overeating it can cause serious harm to the body. Eating this type of meat leads to the production of lactic acid, which is harmful to health in large quantities.

The product is contraindicated for the following diseases:

• renal failure;
• milk protein intolerance;
• diseases of the skeletal system;
• a large amount of salts in the body.

It is better to eat veal or beef together with fresh vegetables so that microelements are better absorbed. The type of meat itself is quite tough, so it is better to cook stewed or boiled dishes from it. Before frying, it must be soaked in the marinade to add juiciness.

Calorie content of beef of different types

The calorie content of beef varies depending on the cooking method.

.

The calorie content of beef is about 187 kcal per 100 g. The toughness and taste of meat is affected by the breed, age, conditions of detention, and type of food of the animal. There are 3 types of beef. The highest grade includes: fillet, breast and back parts, rump, sirloin and rump. The first grade is the shoulder and shoulder blades, flank. Second grade - hind and front shank, cut. The highest grade of meat is better suited for frying, boiling, and stewing. Rich first courses are made from first-class products. Second-class meat parts are used to prepare jelly.

The calorie content of stewed beef is 232 kcal per 100 g. Fats in the form of vegetable oil, sour cream or animal fats are often used for stewing. To reduce the calorie content of beef stew, you should use low-fat sour cream and cook the dish in the oven or slow cooker. Nutritionists advise consuming no more than 150 g of beef stew per day. For those watching their figure, low-calorie boiled beef is more suitable.

The calorie content of boiled beef is 220 kcal per 100 g. Beef is rich in proteins, which is why bodybuilders and athletes often include it in the menu. 250 g of boiled beef is equivalent in protein content to 1 liter of milk. Young beef is considered the most valuable and nutritious, as it fully saturates the body with essential amino acids. For dietary purposes, it is better not to overload meat with an abundance of spices, salt, and pepper.

Calorie content of baked beef – 177 kcal per 100 g

. Meat in the oven retains many beneficial properties and does not cause weight gain. It can be baked with vegetables, potatoes, and spicy spices.

The calorie content of fried beef is 384 kcal per 100 g. Fried food is contraindicated for obesity, high cholesterol, and diseases of the digestive system. It is believed that long-term frying kills all the nutrients of the meat, so it is better to cook it in a hot frying pan.

The calorie content of beef broth is only 4 kcal per 100 g. It contains no carbohydrates at all, 60% are proteins, 45% are fats. The minimal calorie content of beef broth makes it a dietary product. Beef first courses and broths are often included in the menu of therapeutic nutrition for various diseases. Beef broth strengthens the immune system, improves metabolism, helps with exhaustion, anemia, and loss of strength. Beef soups are indicated for poisoning and diseases of the digestive system.

Dietary beef dishes include soups, broths, and stews without the addition of animal fats. From lean beef you can make light cutlets, steamed meatballs or in the oven. To extract only beneficial properties from beef, it is better to combine it with stewed or fresh vegetables. Low-calorie boiled beef also belongs to dietary protein products

.

The benefits and harms of beef tongue

The largest concentration of iron and B vitamins is found in the tongue. This delicacy is consumed boiled, fried or smoked. This part is good for health, but it can be consumed in strictly limited quantities. Unlike beef, pork tongue is fattier and is not recommended for dietary nutrition.

The beneficial properties of the product include the following effects on the body:

• normalization of sugar levels during the development of diabetes mellitus;
• saturating the body of a pregnant woman with essential vitamins;
• prevention of fetal malformations;
• improving the functioning of the heart muscle;
• improvement of a person’s condition with nervous disorders.

Beef tongue is included in various weight loss programs, since a small portion can saturate the body for a long time. A large amount of vitamin B prevents the development of gastritis and intestinal diseases. Nutritionists recommend not to deny yourself the delicacy when on a protein, low-carbohydrate and health-improving diet.

For weight loss, it is most beneficial to eat a boiled product without salt, oil or the addition of various sauces.

Simple recipes for delicious dishes

You can cook beef correctly and tasty using simple recipes.

Meat in its own juice

Beef stew

To prepare meat stewed in its own juices, you will need:

• 125 g lean veal;
• 20 g tomato paste;
• 10 g melted beef lard;
• 15 g carrots;
• 15 g celery;
• 40 g sweet onion;
• half a glass of dry white wine;
• a tablespoon of flour;
• spices to taste.

Cooking method:

1. 1. Fry pieces of meat in beef lard, adding vegetables and spices to taste.
2. 2. Transfer the meat and vegetables to another bowl, and evaporate the liquid from the frying pan in which the frying was prepared, drain the fat and put the frying back.
3. 3. Fill everything with water, sprinkle with pepper, add tomato paste and wine.
4. 4. Simmer over low heat until done.

Baked beef

Beef in the oven

To cook beef in the oven you will need:

• 1 kg beef tenderloin;
• 1 head of garlic;
• 5 g olive oil;
• 2 onions;
• spices to taste.

Cooking method:

1. 1. For baking, it is better to choose tenderloin, as it will be more juicy.
2. 2. Rinse the meat and stuff it with pieces of garlic.
3. 3. Finely chop the onion, mix it with oil and spices.
4. 4. Pour the mixture over the meat and keep it in the refrigerator for 2-3 hours.
5. 5. Then heat the oven to 180-200 degrees, put the marinade in foil and bake for 30 minutes.

Beef liver in sour cream

Beef liver in sour cream

Beef liver has a fairly mild taste, and it has no less beneficial properties than chicken liver. You can cook the offal using a multicooker.

Required:

• 400 g liver;
• 1 onion;
• 1 carrot;
• 250 g sour cream;
• spices to taste.

Cooking method:

1. 1. Cut a piece of liver, fry a little in a slow cooker along with onions and carrots.
2. 2. Pour in sour cream and select the “stew” mode.
3. 3. Add spices and salt to taste and simmer until done.

This dish will be useful for children and adults. It can be served with vegetables or cereals, mashed potatoes.

Stewed liver in sour cream

I love liver, especially lately. Probably, what the body lacks, it constantly requires it. I can eat it every day, although I understand that this is also not good.

My recipe today is stewed liver in sour cream (very tasty!).

In addition to the positive aspects, there is one very unpleasant one: beef liver contains a large amount of cholesterol, and should not be abused. Keep this in mind.

But let's not talk about sad things, let's get cooking.

We will need:

• 500 grams of beef liver,
• two tablespoons of sour cream,
• 3 onions,
• tablespoon of tomato paste,
• a tablespoon of flour per 2 cups of boiled water,
• salt, pepper, granulated sugar to taste,
• vegetable oil for frying.

I wash the liver:

I clean it of films and bad pieces (I can’t live without them!). I cut into equal parts:

I put it in a bowl and pour it with milk:

This is necessary, especially if the liver is not veal, but beef. I usually leave it like this in the refrigerator overnight so that all the bad stuff goes out of it and it only becomes softer and more tender.

The next morning I drain the milk and wash the liver again.

I put it in a frying pan heated with vegetable oil, while it is boiling, salt and pepper:

The time has come, I turn it over and do the same with the reverse side.

It is enough to fry the liver for seven to ten minutes on each side - and it is almost ready.

I add two tablespoons of sour cream:

And I leave it to simmer for about five minutes with the lid closed.

I cut the onion into large half rings:

I throw it into the roasting pan for frying:

As soon as the onion turns golden, I add our liver in sour cream to it, stir, and again leave it alone for about five minutes:

At this time, I make gravy from boiled water, pre-fried flour and tomato paste. I whisk this whole mixture:

And then I pour it into the roasting pan, filtering through a special metal sieve:

Firstly, this way our sauce will be poured in gradually, as expected; and secondly, there is no way that any flour that has not dissolved in the water will accidentally get into the gravy.

This time, however, everything is clean, this is also because we pre-fried the flour. Hence, the color of our gravy has become golden-brown, and there is no smell of flour, which is very pleasing.

In principle, our stewed liver in sour cream sauce is ready.

All that remains is to add salt and sweeten, and, if necessary, add boiling water (in case someone thinks that the gravy is too thick).

Of course, you must first try the liver before turning off the heat.

Sometimes I come across such a bad one (old, or what?) that my recipe won’t suit it at all. Then I advise you to simmer it longer, however, in this case it will have a completely different taste and a different structure.

It’s not for nothing that they advise cooking the liver either very quickly (thirty minutes) or for a very long time (two hours), there is no golden mean, this is its property!

But, indeed, sometimes you come across one that can only be saved by stewing for two hours, but an experienced housewife will immediately recognize it. And if you don’t know enough about liver, I advise you to buy veal liver, it definitely won’t let you down, and it will be more tender.

But today everything is fine with me, half an hour - and dinner is ready!

I don’t really like the smell of liver, but you don’t notice it in this dish; it is overwhelmed by the aroma of fried onions, fried flour and tomato paste, and sour cream makes its taste tender and creamy.

I don’t add any spices other than salt, pepper and a pinch of granulated sugar, everything is in perfect harmony anyway, anything else will be superfluous. But I don’t recommend removing any of the components; the recipe is time-tested, and in this form, I think you should definitely like it!

Don’t forget, liver is rich in complete proteins, amino acids, iron and other useful substances necessary for the body, and your children should eat it regularly (after all, they don’t have problems with cholesterol), so look for new recipes, experiment yourself, and if you come up with something or somewhere Look at something new and interesting, sign up, I’ll be happy to try your recipe!

More recipes:

How to cook beef liver As a child, I couldn’t stand it, I even hated it.

And when I grew up and understood how to cook it correctly (thanks to the program “Smak”), now I cook it only this way.

It turns out delicious, very tender (you'll just lick your fingers!). I am sharing with you a detailed recipe and 18 photos of preparation.

https://www.youtube.com/watch?v=PPOsZRmVGbU

Beef liver pancakes This recipe has already become a family recipe. I have already written more than once about the benefits of liver, that it is simply necessary to eat it, but not everyone loves it.

And sometimes you come across such a piece that you just have to throw it away - it’s just veins! Then my recipe will come in handy! Read how to cook liver pancakes and see 11 photos.

Liver cake Liver cake - you must agree, it sounds somehow unusual. But in fact, this is an amazing snack, in appearance it really looks like a real cake. Anyone who has tried it at least once probably appreciated it. Step-by-step cooking recipe and 18 photos.

Source: https://cooken.ru/pechen-tushennaya-v-smetannom-souse-retsept-s-14-foto/

And a little about secrets...

The story of one of our readers Alina R.:

I was especially depressed about my weight. I gained a lot, after pregnancy I weighed as much as 3 sumo wrestlers together, namely 92 kg with a height of 165. I thought the belly would go away after giving birth, but no, on the contrary, I began to gain weight. How to cope with hormonal changes and obesity? But nothing disfigures or makes a person look younger than his figure. At the age of 20, I first learned that plump girls are called “WOMAN” and that “they don’t make clothes that size.” Then at the age of 29, divorce from her husband and depression...

But what can you do to lose weight? Laser liposuction surgery? I found out - no less than 5 thousand dollars. Hardware procedures - LPG massage, cavitation, RF lifting, myostimulation? A little more affordable - the course costs from 80 thousand rubles with a nutritionist consultant. You can, of course, try to run on a treadmill until you go crazy.

And when will you find time for all this? And it's still very expensive. Especially now. Therefore, I chose a different method for myself...

Meat products are present on our table almost every day. Exceptions include people who are vegetarians or who are forced to give up certain types of meat due to health problems. Since time immemorial, meat has been used to prepare broths and full meals; it has been revered as a storehouse of vitamins and a guarantee of satiety.

Most often, of course, beef and pork appear on our tables. To the question: “How many calories are in beef?” many nutritionists answer that it is the same as in pork. But the chemical composition, set of vitamins and minerals that make up beef are significantly different from pork. This is what doctors and nutritionists recommend to give preference to.

Let's figure out how to cook beef to reduce calories. Let's talk about how many calories are in boiled, stewed or otherwise cooked beef. Let's determine the main advantages of this type of meat.

Pork stewed with mushrooms

Compound:

• pork tenderloin – 0.5 kg;
• mushrooms – 0.2 kg;
• tomatoes – 0.5 kg;
• soy sauce – 100 ml;
• sour cream – 100 ml;
• vegetable oil – 100 ml;
• onions – 100 g;
• bell pepper – 0.2 kg;
• garlic – 3 cloves;
• pepper - to taste.

Cooking method:

• Boil the mushrooms, cut into small pieces.
• Cut the pork into strips.
• Peel the tomatoes and cut into cubes.
• Cut the onion and bell pepper into half rings.
• Chop the garlic with a knife.
• Place the garlic, onions and tomatoes in a deep frying pan with heated oil. Simmer covered for 10 minutes.
• Place pork in the resulting sauce, pour in soy sauce, and simmer for another quarter of an hour.
• Add mushrooms and bell peppers, pepper the pork, and top with sour cream. Simmer over low heat, covered, for another quarter of an hour.

According to this recipe, the pork dish is prepared quickly. It goes well with any side dish: potatoes, pasta, rice, buckwheat. In addition, it can be served as an independent dish.

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So, let's start preparing the ingredients. There are very few of them in the recipe, if you do not take into account the spices used, which you can choose to suit your taste. Peel the onion. Rinse. Cut into thin half rings. If you don't like coarsely chopped onions, cut them into small cubes.

Rinse fresh beef well and dry with a napkin. Cut into thin slices across the grain of the meat. The thinner the meat is sliced, the faster it will cook. For stewing, it is better to buy lean beef or veal. The loin, neck or shoulder part of the carcass is more suitable. If you bought young veal (the animal is 6-9 months old), you can also take meat from the thigh.

Pour vegetable oil into a frying pan with a thick bottom. Heat it well over high heat. Add chopped onion and beef. Fry over high heat, stirring occasionally, until slightly browned. It will take about 10-15 minutes, depending on the size of the stove fire.

Prepare a saucepan for stewing. Place the fried meat and onions into the prepared pan. Pour water. It is better to take boiling water so that the contents of the saucepan boil faster. After boiling, turn the heat down, cover with a lid and simmer for 1-1.5 hours until the meat pieces become soft and melt in your mouth.

When the beef reaches the desired degree of softness, add sour cream of any fat content to the pan. If possible, use full-fat village sour cream. Add salt, chopped pepper, ground paprika, suneli hops. Stir and taste the sauce. If necessary, adjust to your taste by adding certain spices. Let the meat boil and cook for 5-7 minutes over low heat. At this stage, the extinguishing can be completed. You can stew beef not only in sour cream sauce, but also in sour cream and tomato sauce. For example, for 100 g of sour cream, take 1-2 tablespoons of tomato paste, puree or juice.

Beef stew with sour cream is ready.

If desired, garnish the dish with fresh herbs. Enjoy your meal!

Previously, we cooked beef in Chinese style.

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Meat in sour cream

Is there an exact figure?

No specialist can say unambiguously how many calories are in beef. You can only derive an average figure, which will depend on the type of meat, age of the livestock, cooking method and many other factors. If we talk about the average, experts call the figure 197 calories per hundred grams of product. Moreover, more than sixty percent is fat, the rest is protein.

We have already compared this type of meat with pork in terms of calorie content. What's the difference? In beef, the percentage of fat is much lower. In pork there will be ten to fifteen percent more of them with the same calorie content of the product. Of course, beef cannot be placed next to chicken or turkey meat. But if compared with pork, the load on the pancreas and liver will be significantly lower.

Beneficial features

Of course, knowing how many calories are in beef, many people who are losing weight refuse this type of meat, preferring turkey or chicken. But if you want to lose weight without harm to your health, then you simply need beef in your diet. After all, it is this type of meat that is “prescribed” for everyone who suffers from low immunity (and on a diet it suffers greatly) and iron deficiency.

Periodic consumption of beef will provide your body with a sufficient dose of iron and copper, which are necessary for the proper functioning of the hematopoietic system. For example, liver or tenderloin is dietary beef. How many calories are in 100 grams? Only 125. And you will benefit the body with such food, and it will not affect your figure in any way.

Boiled beef

Of course, boiled beef is the healthiest and lowest in calories. Let's figure out how many calories are in it and how to cook it properly.

Even if you take the fattier part, the calorie content will still drop significantly during cooking. Nutritionists even advise boiling beef in two waters. In this case, there will be even fewer calories. For example, the calorie content of brisket will be 215 calories per hundred grams. If you boil, say, tongue, you will get a little more - 231 calories. The lowest calorie parts are the heart and tenderloin. A boiled heart will “weigh” 98 kilocalories, but a boiled tender tenderloin, cooked in two waters, will “weigh” only 95 calories. If you include a piece of such meat in your diet, then remorse will not torment you, the scales will not show any gains, and the body will only say “thank you.”

It should be noted that boiled beef is useful not only for problems with excess weight or hematopoiesis. It is recommended for use by women who suffer from problems such as dry skin, poor hair or nails. Due to the content of potassium, phosphorus and folic acid, beef is an excellent remedy for combating cancer, cardiovascular problems and diseases of the skeletal system.

Beef stew

We will move along the calorie “ladder” from the most dietary methods of preparing beef to the most undesirable for those losing weight. The middle point here is stewing. This method is used in cases where boiled meat is already, as they say, boring and you want something else.

Of course, dishes with stewed beef will already have a higher calorie content due to the addition of other products to the dish. How many calories are in boiled beef? If you take a heart, then 95. And how many calories will there be if you stew the same heart with vegetables? Already 125 calories per hundred grams. Do you see the difference? And the greater the calorie content of foreign products added to the dish, the greater the total calorie content will be.

But there is a plus in stewing. If just a piece, as they say, not everyone can eat dry, then a full-fledged meat stew is fine. Try to choose low-calorie additives for beef. For example, a very tasty and satisfying dish will be if you stew beef with mushrooms, tomatoes, and bell peppers. Without a side dish, such a dish is about 121 kilocalories.

Recipe for pork shoulder in sour cream and mustard marinade

Thanks to this sauce and the slow cooker, even tough meat from the pig's shoulder will become juicy and tender.

Products:

• pork shoulder – 400 g;
• sour cream – 3 tbsp. l.;
• French mustard – 1-2 tbsp. l.;
• water – 2 tbsp. l.;
• flour – 20 g;
• salt – ½ tsp;
• ground pepper - to taste;
• oil for frying.

Cooking time: 60 minutes.

Calories: 165 calories.

1. Cut the meat into pieces at your own discretion. The sauce will in any case make it juicy and soft, regardless of thickness;
2. Pour the pork into the multicooker bowl and fry with the lid open for 5 minutes on the Fry mode;
3. Pour the flour into the meat and mix well;
4. Mix sour cream with mustard and spices;
5. Pour the sauce over the meat, cover with a lid and simmer in the “Baking” or “Stewing” mode for 40 minutes;
6. Add water if you need a thin sauce;
7. Serve the dish hot.

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Roast beef

This type of meat preparation is not recommended for those losing weight and people who suffer from problems with the stomach or heart muscle. Fried in oil will only harm the figure and the body as a whole. Note that during frying, most of the beneficial substances that could have a beneficial effect on your body “disappear.”

How many calories are in A? Let’s not just name the number, but for comparison, remember the boiled version. In a correctly selected piece (that is, tender tenderloin, tongue or heart) of boiled meat there will be, as we have already said, 95 kilocalories per hundred grams. Now, attention! One hundred grams of roast beef contains 384 calories. Imagine the difference.

Calorie content of different parts of the carcass

We have already mentioned that the calorie content of beef will change depending on the food. Let's give a few examples to make it easier for you to choose the part that is most suitable for the right dinner.

• The lowest calories will be heart, kidneys and tender fillet - from 77 to 95 kcal.
• Liver - 98.
• Brisket - 110-125.
• Shoulder flesh without fat layer - 195.
• Blade part - 208.
• Sirloin, rib part - 380.
• Brisket with fat layer - 405.
• The most calorie-rich ones will be the favorite ribs - 446.

In many diets, experts suggest using boiled beef as the main source of protein, the calorie content of which is much lower than that of other meat dishes. Only steamed beef can compete with it - but boiling is a more accessible method of cooking.

Calorie content of boiled beef

The energy value of beef greatly depends on the part of the carcass from which the meat was taken. The fact is that the amount of fat layer differs in different places. And the fattier the meat, the higher its calorie content.

For example, the neck and shoulder are the “lightest” parts of beef, and the fillet is the fattest. The finished dish will vary greatly depending on what part of the carcass you use.

For example, the calorie content of lean boiled beef is only 175 kcal per 100 g, which is quite acceptable for the diet of a person losing weight. Moreover, this dish contains 25 g of protein and 8 g of fat.

If you chose the fatty part of the carcass, then the calories in boiled beef will be approximately 254 kcal per 100 g, of which there is also 25 g of protein, and twice as much fat - 16 g. This option can hardly be called dietary; it is better to leave it to those who who is not trying to lose weight.

Recipes with boiled beef

Taking into account the fact that boiled beef fits into almost any reasonable diet in terms of calories, it is worthwhile to dwell separately on recipes for dietary dishes in which it can be involved.

Salad “Nourishing” (117 kcal per 100 g)

Ingredients:

• boiled beef – 200 g;
• pickled cucumbers – 200 g;
• onion – 1 pc.;
• bell pepper – 1 pc.;
• lemon juice - to taste;
• vegetable oil – 1 tsp;
• salt, pepper - to taste.

Preparation

Chop the boiled beef into thin strips along the grain, give cucumbers, onions and peppers a similar shape, lay everything in layers and pour over a dressing made from a mixture of lemon juice, salt, pepper and. This light but satisfying salad can be enjoyed as a separate dish or appetizer.

“Spicy” salad (87 kcal per 100 g)

Ingredients:

Preparation

First of all, prepare a marinade from vinegar, soy sauce and sugar, and dip the cucumber cut into slices and onion in half rings into it. Leave the mixture in the refrigerator for 15-20 minutes. Meanwhile, place hand-torn lettuce or Chinese cabbage on a dish, top with pieces of boiled beef, and place pickled cucumbers and onions on top. The salad needs to be peppered, seasoned with oil - and it is ready to eat.

Calories, kcal:

Proteins, g:

Carbohydrates, g:

Cattle meat is the most common type of meat consumed by the inhabitants of the Earth. Boiled beef is the healthiest type of cooked meat. Boiled beef has a brown color, the shade of which depends on the age of the animal (lighter than the meat of adult animals), a clearly expressed fibrous structure of the meat, a pleasant smell and taste characteristic of beef. For greater juiciness, you can store boiled beef in the broth in which it was cooked for 3-5 days in the refrigerator. Boiled beef without broth should be placed in a glass or plastic container, tightly closed and consumed within 2-3 days.

Calorie content of boiled beef

The calorie content of boiled beef is 254 kcal per 100 grams of product.

Composition and beneficial properties of boiled beef

After heat treatment, beef loses most of its nutrients, but the product retains vitamins and amino acids. Boiled beef is the main supplier of easily digestible, high-quality animal protein, necessary for the construction and growth of body cells. Due to its high iron content, the product is a preventative against anemia and increases the level of hemoglobin in the blood. Zinc is responsible for sperm motility, so men who want to have offspring must include boiled beef in their diet. Boiled beef helps strengthen the body's defenses, increases vitality and activity of brain cells, and has a positive effect on the functioning of the body's cardiovascular and digestive systems.

Harm of boiled beef

The product contains cholesterol, so excessive consumption of the product may cause increased cholesterol levels in the blood. In rare cases, individual intolerance to the product and the occurrence of allergic reactions occur. To avoid discomfort in the stomach, you need to eat boiled beef no later than two hours before bedtime so that the meat is digested.

Boiled beef for weight loss

How to cook boiled beef

Even in such a simple method of preparing meat as boiling, there are several rules and secrets. The main nuance is that to obtain juicy and aromatic meat, beef is placed in boiling water, which quickly seals the blood vessels and all the juice remains inside the piece. To cook a delicious broth, place meat and vegetables in cold water; with gradual heating, the beef will release the taste and benefits of the broth.

The more root vegetables, vegetables and seasonings are added to the meat, the more tender and aromatic the taste of boiled beef. You can use it, (often it is not even cleaned), and

Pork stewed in sour cream

It's hard to imagine a full lunch without a hot meat appetizer. One of the easiest to prepare, hearty and juicy meat dishes is pork stewed in sour cream. Prepared in this way, it turns out tender, soft, aromatic, and goes well with almost any side dish. You want to eat this dish at any time of the year; it will decorate the holiday table and is suitable for a family dinner.

Cooking features

An experienced cook will probably know how to deliciously stew pork in sour cream, but still, valuable advice will not hurt any housewife.

• The main secret to a delicious pork dish is the right choice of meat. For stewing, tenderloin with a minimum amount of fat is more suitable. In any case, a more tender dish will come from fresh meat from a young pig. If you see that pork fat has a yellow tint, it is better to take another piece where the fat is light in color.
• Before cooking, a piece of pork must be washed, veins and excess fat removed, and then cut into pieces. The size of the pieces depends on the recipe, but there is one general rule: cut the meat across the grain.
• When choosing spices, you can experiment, but without allowing yourself to deviate too much from tradition. Traditionally, all types of peppers are considered suitable for pork, including paprika, bay leaf, rosemary, garlic, nutmeg, marjoram, thyme, basil and complex curry seasoning. Therefore, it is better to make combinations of two or three seasonings, adding them in moderation.

You can stew pork in portions or in small pieces, with or without vegetables. Most often it is stewed in a deep, thick-walled frying pan or in a cauldron. At the same time, you need to make sure that the liquid does not evaporate, otherwise the meat will burn and become dry. You can also stew pork in the microwave using the “Stew” program.