Women's Tips

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

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What is chops, every hostess knows. However, this dish is often considered to be too mundane and familiar, and therefore you want to cook something more interesting for the holiday. Do you know what a langet is? Despite the overseas name, there is nothing too complicated about it. Therefore, every housewife can cook it in her kitchen. In fact, it is fried meat, but there are a number of nuances that must be observed. Only in this case, you can get not just delicious, but the perfect dish.

general description

These are thin strips of veal. First, he beat off with a special hammer. This is a very important point, on which we will linger a little later. After that, it is fried in breading, and then served under sour sauce. And the leading role played by the temperature during cooking. It becomes clear what langet is. Now let's look at the cooking nuances. There are not many of them, but they are important. It is the consistent implementation of all the recommendations will provide an opportunity to reveal the entire bouquet of taste.

What does the dish look like

Learning what Langet is, it’s worth figuring out how to please their loved ones. Each piece of such a dish is a long slice that resembles a tongue. Not any meat will be suitable for its preparation; therefore, when entering the market, carefully select each piece. Therefore, understanding what a langt is, it is necessary to take the lumbar muscles of the carcasses. These are relatively small, oblong pieces. These muscles almost do not work, and therefore during cooking the meat simply can not become hard. Therefore, on the market, the internal fillet, or pigtail, as it is sometimes called, diverges very quickly. Try to order it in advance.

Ingredients

Beef Lange you can cook just before the guests gather. It does not take much time. To prepare you will need:

  • Meat, previously cleaned of films and lived.
  • Some flour.
  • Oil for frying.
  • Half a glass of wine.
  • Salt, pepper, thyme.

Features of preparation

No wonder we took time to talk about what Langet is. If the meat is chosen incorrectly, then there may be problems with its preparation. Hard, stringy meat must be stewed. Otherwise, it will not be tasty. If you choose an internal fillet, you can guarantee that it will quickly roast and will be fantastically tender. And therefore you should not blame yourself in case the beef langet failed. You just need to spend more time choosing meat.

Now you need to cut the pieces across. The thickness should be 1.5–3 cm. Slightly beat off the pieces, especially if you bought not veal, but beef. Cooking time depends on the degree of roasting you like meat.

Three options for roasting

Like chops, lungets exist:

  • Weak roasting. This will require a piece of 3 cm thick to hold in the pan for 2 minutes on each side.
  • Average roasting. On each side of the piece is kept for 4 minutes.
  • Strong roasting. To do this, the total frying time should reach 10 minutes.

The recipe for a langet is not very complicated, but it is impossible to keep meat in a frying pan for more than 10 minutes, as it will become dry and tough. Moreover, if you want to make a ruddy crust, but do not overdry, wrap the meat with thin strips of bacon.

How to determine readiness

The cooking temperature should not exceed 170 degrees. For control, you can use special devices that keep the required temperature throughout the cooking process. The second option is the use of special thermometers. In order for the dish to be impeccable, it is necessary to maintain a temperature of no more than 170 degrees.

And you can just chop a piece. If the juice is red, then it is not ready yet. But the bright and clear juice suggests that it is time to serve. Far from everyone likes meat with blood, but it is recommended to cook it only from beef.

The photo of the Langeta made in the restaurant is very attractive due to the design. To do this, use greens and sauces. The best side dish is fried potatoes and green salad. To this dish it is recommended to serve olives or pickled cucumbers, tomato sauce and wine. When serving meat on the table, it is recommended to water it with a sauce that is released when frying. Garnish put next, it turns out a great dish.

Breaded beef

For cooking, you will need 400 g of beef, 1 egg, fat, a tablespoon of mayonnaise and half a tablespoon of flour. Meat preparation practically does not differ from the above described variant. The recipe for a langet with a photo can be one of your favorite ones. There is a small nuance. When you beat off the meat, prepare and breading. To do this, whip mayonnaise and egg, salt. Dip the meat pieces into the mixture, and then into the breadcrumbs. Heat the oil and fry until golden brown. It turns out a great meal.

Langet in the oven

If you adhere to the principles of healthy eating, then you will love this recipe. Hot steamed meat retains its softest consistency and literally melts in your mouth. To do this, the meat must be cut along the fibers, gently beat and salt. The baking sheet should be greased with lard, put on it pieces of beef, pour water and close with foil. Bake for 20 minutes at 180 degrees.

After that, the foil is removed to form a crust. Now put the meat on the rack and fry for 3 minutes on each side. During this time, excess moisture will evaporate. If desired, the next necessary to decompose suitable seasonal vegetables. Serve the dish on a la carte plates, decorating with greens.

Classic beef burger

This traditional recipe will help to prepare a hearty meat delicacy that has a natural rich taste, without additional spices.

  • 100 g fresh bacon,
  • 800g beef tenderloin,
  • A pinch of rock salt,
  • Black pepper powder - to taste.

Recipe for making langetta:

  1. We will wash the tenderloin, dry it with a paper towel and cut it into oblong pieces 10-15 mm thick, each of which will be slightly beaten, we will rub it with salt and ground pepper,
  2. Finely chop unsalted fresh suet and melt in a pre-heated frying pan,
  3. In the boiling butter we will place the prepared tenderloin (only not all at once), fry from all sides for five to seven minutes. We adjust the roasting time independently, because everyone loves a different level of roast beef,
  4. After frying in a pan, a lot of meat juice remains, in which we add water (a few spoons) and boil.

Put each finished beef steak on a plate, pour meat sauce from the pan and serve it on the table.

Langet with mushrooms in the oven

Lange in the oven of beef with mushrooms is a real festive delicacy, which is prepared from a minimum amount of products in a short time.

  • A pound of mushrooms (champignons),
  • Kilogram of cutting from the lumbar part,
  • 2-3 bulbs,
  • Black pepper, salt - on a pinch,
  • 150 ml sour cream.

  1. Cut the meat into oblong "tongues", beat off a little, fry on each side for two minutes on a well-heated frying pan. We prisal and sprinkle with pepper already prepared fried pieces,
  2. We grease the baking sheet and spread meat products in one row. Distribute the onion, sliced ​​into half rings, and champignons with plates,
  3. All pour sour cream and put in the oven for half an hour at a temperature of 180 degrees,

Ready to eat delicious dishes spread on a portion of the dishes and serve to the table.

Langet with tomatoes

It turns out a fragrant, delicate dish that can be served both for dinner for your family and for a holiday guests.

Ingredients per serving:

  • 150 g beef tenderloin,
  • 50 g of ghee,
  • Bunch of green onions,
  • 2 tomatoes,
  • Teaspoon butter,
  • Ground, black pepper, salt.

  1. We cut the meat into elongated pieces, we will beat, we will add, we will pepper,
  2. Fry the blanks on a heated butter from all sides until golden, then put in a cauldron or saucepan,
  3. Finely chop the green onion feathers, remove the skin from the tomatoes, chop them into cubes,
  4. Combine roasted beef with tomatoes, add butter, some water and close the container with a lid. Boil for 2-3 minutes.

To the table a dish of langet served hot, sprinkled with green onions.

Pork langet

This recipe is a deviation from the classic instructions: pork is used instead of beef.

  • 400 g pork tenderloin,
  • 30 ml of refined sunflower oil,
  • 2 large spoons of breadcrumbs,
  • One pinch of salt and black pepper.

Cooking pork langet step by step:

  1. Cut the pork in tongues across the fibers 1.5-2 cm thick. We wrap in plastic wrap and repel it with a kitchen hammer on both sides up to a centimeter,
  2. Semi-finished products are peppered and seasoned, breaded in breadcrumbs. Breading can not be used, it all depends on your taste,
  3. Heat the pan with butter and heat it up quickly, spread the “tongues” on it, and fry it on a strong flame for three minutes on both sides.

Put the culinary masterpiece on a dish, add two spoons of broth or water to the pan, bring to a boil. Pour a langet of pork with this sauce.

Turkey Langet breaded

This low-calorie and delicious food is perfect for a dinner of the company of the fair sex, watching their figure. Served with sauce or vegetables.

  • 600 g turkey fillet,
  • One onion
  • 50 g of ghee,
  • 100 g of white dry wine,
  • A big spoon of mustard,
  • Dill bundle,
  • Condiments, spices.

  1. Turkey cut into "tongues". We will cover with cling film and mow, we will rub with seasonings and spices,
  2. Place in a deep dish, fill with wine, add mustard, mix well. Marinate 30 minutes
  3. Fry the bird in a hot butter for 8-10 minutes on each side,
  4. Shred the onion into cubes, save to a transparent state in the "meat" oil.

Cover the roast turkey, well sprinkle with chopped dill.

Beef sauce with beef

Each cook adds his unique, savory notes to this original recipe.

  • 50 ml of semi-sweet red wine,
  • 600g beef tenderloin,
  • 100 ml of tomato sauce,
  • 50 g unsalted fat,
  • Garlic clove,
  • By the pinch of salt and black pepper,
  • A few sprigs of parsley.

Cooking at home:

  1. Wash the meat, dry it up, cut it into oblong slices up to 10 mm thick, set off slightly, season with salt and pepper,
  2. Fry the lard on a hot griddle, then remove it - it is no longer needed,
  3. Two or three meat blanks are placed in boiling fat and fry on each side for about 4 minutes. The same is repeated with the rest of the semi-finished products,
  4. We introduce semi-sweet red wine, tomato sauce and crushed garlic clove into the pan, which was used for frying meat. Boil the mass for about two minutes, then add the chopped parsley.

We lay out the finished dish in a beautiful dish, generously sprinkle with red spicy sauce and serve on the table with your favorite side dish.

How to bring food to the table

  • Roasted toast of black or white bread is laid out on a large, wide dish, and a cutlet is placed on each of them. Everything is complemented by fresh greens, ham, and also flavored with creamy, mushroom, garlic, soy, mustard sauce,
  • Culinary masterpiece combines perfectly with lush French buns, which you can buy or bake yourself,
  • Canned green peas or corn, roasted potatoes, lettuce, pineapples, oranges, apples, fresh vegetables (or vegetable salads) are perfect for garnish,
  • An unusual dish is served with a glass of dry wine: a dish of beef - with red, dishes from poultry or pork - with white, a rose wine suitable for any meat. Thus, the taste qualities of a wonderful dish are revealed deeper and better.

What is a langet in cooking

The word langet is a tongue of meat (translated from French languette de bouef). As a rule, it is made from the lumbar inner part of beef carcass, but the most delicious dish is obtained from calf tenderloin. Tongues are made simple, fast and easy. The selected meat is thinly sliced, beaten, sprinkled with spices and fried in a pan or oven.

Oblong cutlets refer to Russian cuisine, but they were invented at a time when everything French was revered. In this regard, the dish was named as a French cook would say it. In pre-revolutionary times, it was possible to try it only in a restaurant, and in the Soviet Union it was included in the catering menu. Today you can make Russian-French cutlets yourself at home.

What is prepared

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 cooking long meatballs from the meat of a well-fed animal, 1.5-2 years old. Such product differs in special juiciness, bright, red color. Fresh, good veal has a pale pink color (individuals of 7–8 weeks of age are considered the highest grade).

How to cook a langet

After the meat is selected, an equally important procedure is followed - the correct cutting. Beef or pork is cut exclusively across the fibers, cutting the piece into long and thin strips. This is necessary in order for the langet to cook as well as possible and not to overdry. 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, the meat must be left in the marinade overnight or at least two to three hours. You can fry it with or without breading. Breadcrumbs or wheat flour are best for this, they keep the 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 the pan for no more than 15 minutes. The turning of the piece should be performed once, you should not do it all the time, because in the end you will get a hard and dry “sole”.

According to the advice of experts, veal should be fried until fully cooked, and a good grill of medium roast will come out of beef. The easiest way to determine how “ripe” the dish is is to press on the meat with a fork or toothpick. If the juice is red, it is damp, the presence of transparent juice indicates a good roast. There are three degrees of roasting:

  • weakly roasted meat (with blood) is done quickly, a slice is fried in a hot frying pan on each side for 2 minutes,
  • medium degree - beef or pork is prepared for 4 minutes on both sides,
  • Maximum roasting can be achieved if you hold the meat in a pan for 8-10 minutes.

Langet combines well with many side dishes. A very tasty culinary “composition” is made with buckwheat, pearl barley, rice or wheat porridge, stewed, sauteed or fresh cabbage, zucchini, tomatoes, beetroot. The classic version of the meat dish is served with potatoes fried in a pan or deep-fried, with fresh vegetables and greens.?

In the pan

Tasty, juicy and fragrant langet in most cases cooked with a frying pan. It should have a thick, non-stick bottom. Meat is prepared, the pan is well heated, the vegetable oil is poured into it, each piece is fried on both sides. Duration of cooking depends on what degree of roasting is necessary to achieve.

There are quite a few recipes for making the langet using an oven. They are great for people who do not like fried food or do not use it for specific reasons. Meats cooked by hot air treatment can be included in the diet menu or in the diet of a healthy, healthy diet. Beef or chicken is prepared in the same way as for frying in a griddle.

Then put it in a baking dish or on a baking tray, lightly oiled. You can pre-wrapped burgers in foil, so they will be more tender and juicy, literally melt in your mouth. The dish is supplemented with spices, mushrooms, vegetables, legumes, sour cream or tomato sauces. The approximate cooking time is about half an hour at 170-180 degrees.

Langet - recipes with photos

Today you can find a lot of methods for making a langet: from classic 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. As additional ingredients, onions, potatoes, tomatoes, mushrooms, seasonings, tender or spicy sauces are used.

Beef in the oven

  • Time: 50 minutes.
  • Servings: 2-4 persons.
  • Caloric content: 170 kcal per 100 grams.
  • Purpose: dinner.
  • Cuisine: Russian, European.
  • Difficulty: medium.

Meat baked in the oven is always popular. As an everyday dinner or a festive meal, you can prepare a longbet of beef in the oven. Нежное, аппетитное мясо с ароматными шампиньонами, репчатым луком и сметанным соусом никого не оставит равнодушным. Для рецепта лучше использовать телятину и домашнюю сметану.

  • вырезка телячья – 1 кг,
  • лук – 3 шт.,
  • свежие шампиньоны – 500 г,
  • сметана или сливки – 150 мл,
  • специи, приправы.

  1. Вырезку разделать на порции – порезать поперек волокон.
  2. Немного отбить. Обжарить на сковородке с двух сторон по две минуты.
  3. Посыпать специями, приправами.
  4. Grease baking sheet with vegetable oil, spread tongues evenly.
  5. Bulbs to clear, chop into half rings. Sprinkle the beef.
  6. Top with the champignons, cut into plates.
  7. Liberally pour the dish with sour cream.
  8. Cook in the oven for half an hour at 180 ° C.

Pork in a pan

  • Time: 20 minutes.
  • Servings: 2 persons.
  • Caloric content: 305 kcal per 100 g.
  • Purpose: lunch.
  • Cuisine: Russian, European.
  • Difficulty: medium.

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

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

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

  • Time: 20-30 minutes.
  • Servings: 2-3 persons.
  • Caloric content: 220 kcal per 100 g.
  • Purpose: dinner.
  • Cuisine: Russian, European.
  • Difficulty: medium.

If you want to please your relatives with something tasty and special, then the recipe for chicken liver pangets will be an excellent choice. Given that the main product has a delicate texture, it is mixed with boiled rice, oatmeal and egg. For spice you can add nutmeg and garlic to the dish. Even an inexperienced hostess can make ruddy, appetizing chops - the principle of cooking is easy and simple.

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

  1. Garlic peel, chop with a grater.
  2. Liver wash, cut into slices.
  3. Bulb chop cubes.
  4. Mix products. Add to them flakes, chicken eggs, spices, seasonings. Beat with a blender until smooth.
  5. To the resulting mass add pre-boiled rice.
  6. “Dough” for liver cutlets spread with a tablespoon in a hot pan with butter, trying to give them an elongated shape.
  7. Roast under cover on both sides for about a few minutes.

Chicken "tongues"

  • Time: half an hour (+2 hours).
  • Servings: 2 persons.
  • Calories: 208 kcal per 100 g.
  • Purpose: dinner.
  • Cuisine: Russian, European.
  • Difficulty: medium.

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

  • egg - 2 pieces,
  • wheat flour - 2 tbsp. l.,
  • chicken fillet - 250 g,
  • sunflower oil - for frying,
  • garlic - 3 slices,
  • salt, spices.

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

With tomatoes

  • Time: 30-40 minutes.
  • Servings: 1-2 persons.
  • Calories: 312 kcal.
  • Purpose: dinner.
  • Cuisine: Russian, European.
  • Difficulty: medium.

The next option, how to cook a tender, fragrant langet is a recipe with stewed tomatoes. For the dish is ideal beef tenderloin. You will also need fresh red tomatoes (can be replaced with canned), some green onions and butter (ghee and cream). Meat made in this way is suitable for everyday dinner, but guests are not ashamed to serve it.

  • tomatoes - 2 pcs.,
  • beef tenderloin - 150 g,
  • butter - 1 tsp,
  • green onion feathers - 1 bunch,
  • melted butter - 50 g,
  • salt, black ground pepper.

  1. Beef cut elongated pieces. Slightly repel, salt and pepper.
  2. Heat the oil, fry the langett on both sides until golden brown. Fold the meat in a saucepan or cauldron.
  3. Finely chop the feathers of green onions, remove the skin from the tomatoes and chop them into cubes.
  4. Transfer the tomatoes to the patties, add the ghee, some water and close the lid. Boil and cook for two or three minutes.
  5. Serve hot, garnished with green onions.

French

  • Time: half an hour.
  • Servings: 2 persons.
  • Calories: 205 kcal per 100 g.
  • Purpose: dinner.
  • Cuisine: Russian, European.
  • Difficulty: medium.

Refined, incredibly tasty and beautiful meat in French will, if you strictly adhere to the recipe. Soft, tender pork, supplemented with onions and cheese, everyone likes: adults and children. Breading can be made from bread crumbs or wheat flour. Cheese is better to take durum (for example, Russian, Parmesan, Gouda). Spices and seasonings are added depending on individual preferences.

  • Russian cheese - 150 g,
  • pork (tenderloin) - 400 g,
  • bread crumbs - 2 tbsp. l.,
  • onion - 1 pc.,
  • refined vegetable oil - 3 tbsp. l.,
  • salt pepper.

  1. Divide the tenderloin into portioned long pieces, the thickness of which is about 2 cm.
  2. Cover the pork with plastic wrap or bag, beat off with a cooking hammer.
  3. Salt and pepper meat. Roll in breading.
  4. Heat the pan, pour oil into it.
  5. Fry tongues on both sides for three minutes. Put in a baking dish, oiled.
  6. Top with onion rings, sprinkle with grated cheese.
  7. Send in the oven for 15-20 minutes.

Breaded turkey

  • Time: hour
  • Servings: 3 persons.
  • Calorie: 130 kcal per 100 g
  • Purpose: lunch, dinner.
  • Cuisine: Russian, European.
  • Difficulty: medium.

You can cook a delicious, nourishing and healthy turkey meat Lange. The dish has a low calorie and a pleasant taste. Such exquisite and low-calorie food is well suited for dinner at the ladies' company, where everyone is watching the figure. Turkey cutlets are made with the addition of white wine, mustard, fresh herbs. To the table it is served with vegetables or sauce.

  • onions - 1 pc.,
  • dry white wine - 100 g,
  • turkey fillet - 600 g,
  • mustard - 1 tbsp. l.,
  • ghee - 50 g,
  • dill - a bunch,
  • spices, seasonings.

  1. Cut the turkey tongues. Beat off, covered with cling film. Grate spices and seasonings.
  2. Put in a deep container, pour wine, add mustard. Mix well products. Marinate for half an hour.
  3. Fry the meat in hot oil. Approximately 8-10 minutes on both sides.
  4. Shred the bulb into cubes, spasserovat in the "meat" oil to transparency.
  5. Top with roast turkey, sprinkle with chopped dill.

Langet with onions

  • Time: 30-40 minutes.
  • Servings: 4-6 persons.
  • Caloric content: 280 kcal per 100 g
  • Purpose: lunch.
  • Cuisine: Russian, European.
  • Difficulty: medium.

A very simple and easy recipe - beef with onions. Cooking such a dish does not require much effort and time. It is advisable to buy veal tenderloin, it turns out to be tastier and fried more quickly. Tastes are favorably underlined with onion rings with ruddy breading and butter (can be replaced with homemade sour cream or cream sauce).

  • veal - 800 g,
  • flour - 1 tbsp. l.,
  • butter - 50 g,
  • pork lard - 30 g,
  • sunflower oil - 150 ml,
  • onion - 6 heads,
  • salt, ground pepper.

  1. Cut veal in elongated slices. Beat off so that she loses half in thickness.
  2. Prepare salt and pepper.
  3. Put fat in a hot pan. Fry meat on it on both sides (about 3 minutes each).
  4. Peel the bulbs, chop them into rings and roll in flour.
  5. Put in hot oil, fry until golden brown.
  6. After putting the onion rings in a sieve, so that the excess fat is gone.
  7. Meat put in a plate, pour with melted butter and garnish with onions.

How to set the table

There are many options for how a langet from pork, beef or chicken / turkey meat should look. Below are some of the most popular options with which there are tongues:

  1. For example, you can buy or bake your own French fluffy buns. They are great in "duet" with any meat. It looks like serving in many restaurants.
  2. Fried toast of white or black bread spread on a wide large dish. Put a patty on each slice. Decorated with ham, fresh herbs, mushroom, soy, mustard, cream or garlic sauce.
  3. As a side dish use fried potatoes, green canned 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 beef is better for beef, white is for pork or poultry, and rosé goes for everything). So the taste of the dish is revealed better and deeper.

Description of food

What is the name - langet? From French, this word is translated as language, tongue. Indeed, the pieces of meat, from which traditionally braised beef is prepared from beef, resemble tongue with their oblong shape.

Served 2 pieces of roasted meat per serving. The dish can be decorated with greens. It is customary to serve a side dish.

It is known as a traditional recipe of langet from beef, as well as its different variants, which give the main course a novelty of taste, piquancy and originality.

Products for cooking

Regardless of the recipe, the preparation of a beef burger necessarily involves the following products:

  • meat. According to the rules, beef stew is prepared strictly from beef or calf tenderloin, which is the most tender, tasty and soft. You can take just a good piece of pulp.
  • fat. It is preferable to use lard, but you can and just sunflower oil.
  • salt, pepper - to the taste of the hostess.

Breadcrumbs, flour, tomato, butter, sour cream, meat broth or water, brandy, bay leaf and other seasonings can also be used.

How to serve a dish - with or without garnish?

The dish is very tasty in itself, so beef tender can be served without a side dish, simply by decorating it with greens.

But this dish with a side dish is still much preferable. Any supplement will suit the langet, without restrictions. You can choose from a salad of fresh or stewed vegetables (zucchini, tomatoes, eggplants), green peas, fried mushrooms, mashed potatoes, fried potatoes, any porridge, pasta, in general, everything your heart desires!

Langet: Recipe Features

For cooking langet take beef or calf tenderloin - the most delicate part of the animal carcass. The meat is cut across the fibers into oblong pieces. By the way, it is due to this oblong form that the dish is called “langet”, which in French means “tongue”.

Another condition for the preparation of a good langet is not too long heat treatment. So, a langet, like a steak, can have a weak, medium and strong degree of readiness. I do not advise cooking Langet, achieving strong roasting, otherwise you risk getting a hard, dry piece. It is better to stay on the average degree of readiness, when the meat remains tender inside, full of pinkish or clear juice.

Before cooking, the meat is slightly beaten off and breaded in a small amount of flour. Fry should be on high heat, so that the meat in any case did not start giving juice. After you fry delicious Langets, I advise you to prepare for them a fast, universal wine sauce based on roast meat from the pan.

See what is "langet" in other dictionaries:

LANGET - portion slices of fried beef tenderloin, somewhat shaped like tongues (“langet” in French), are fried either in natural or breaded in breadcrumbs. The meat industry of the USSR, among other semi-finished products (see ... ... Brief encyclopedia of household

langet - a, m. Languette f. Roast meat cut into thin slices in the form of tongues. Langet with a side dish. BAS 1. The & LT combinations, in the nutrition & GT, due to which the matière première changes its intimate nature before that almost ... ... The historical dictionary of the Russian language gallicisms

langet - dish, longget, cutlet Dictionary of Russian synonyms. Langet n., number of synonyms: 3 • dish (133) • cutlet ... Dictionary of synonyms

langet - Langet, born mn langet (langet is not recommended) ... Dictionary of the difficulties of pronunciation and stress in modern Russian

LANGET - LANGET, eh, husband. Rod cutlets from an oblong piece of meat. | adj langety, th, oe. Dictionary Ozhegova. S.I. Ozhegov, N.Yu. Shvedov. 1949 1992 ... Ozhegov Dictionary

langet - (fr. Languette tongue) meat dish made from thin oblong slices of tenderloin. New dictionary of foreign words. by EdwART, 2009. langet a, m. (... Dictionary of foreign words of the Russian language

langet - Iskon. Reduction of the combination of langete de beef "tongue of meat" & LT, French languette de bœuf (cf. beef stroganoff), where languette will reduce. laskat suf. derived from langue "language", dating back to lat. lingua See linguist ... Etymological dictionary of the Russian language

langet - It originated on the basis of the French combination languette de bouef langet de beef (literally - a tongue of meat). French languette is diminutive of lange - a language related to the noun linguist and, say, modern English ... ... Etymological dictionary of the Russian language Krylov

LANGET - adapted to the guard in the form of a small shield to protect the thumb ... Encyclopedia of weapons

langet - LANGET, a, m The dish, which is a thin oblong slices in the form of strips of lean meat of the highest grade, slightly broken and cooked by frying in oil in a pan after crumbling in breadcrumbs, used as a second ... ... Explanatory dictionary of Russian nouns

Langet - general principles and methods of cooking

Langet is a real dish of Russian cuisine, although it has a French name. What to do - the time of his invention is characterized by the worship of all French, even the name given to him in honor of the French chef. This is beef, cut into long thin slices, similar to tongues, and fried in a pan. Before breading, beef tongues slightly beat off and remove the veins. From the French language the word is translated - the tongue.

Usually, the meat is first fried in a frying pan in its natural form, pancake in flour or bread crumbs before frying, and sometimes dipped in lime. Initially, langet was served only in restaurants. At the time of the Soviet heyday of catering, this easily standardizable dish was a well-known semi-finished cuisine of a worker-peasant country. A simple meat dish quite successfully can be prepared at home.

Langet - food preparation

Restaurant cuisines of different countries offer special options for beef dishes: beef medallion, steak, natural cutlet and others. All of these dishes have different appetizing names, but they have the same essence - these are just varieties of the langet. Which meat is better to choose? Of course, the best varieties of veal, for example, the internal lumbar muscles, cut into pieces 10-15 cm thick.

Properly cut the meat in the transverse direction. Portioned pieces slightly beat off and salt, sprinkle with pepper and breaded in flour, and even better in breadcrumbs. You can fry and generally without breading. Choosing the degree of roasting meat, we determine the cooking time. Fans of "meat with blood" should understand that this option is allowed only from beef, veal should be roasted more strongly. Langet can be cooked strongly, medium or low fried. General processing does not exceed 10 - 15 minutes.

If you keep the meat in the pan more than this time, you risk getting the so-called "dry sole". A lightly grilled Langet is obtained if the slices of meat are kept in the pan for about three minutes on each side. To determine readiness, simply pierce it with a fork and push it down. Transparent juice indicates full readiness of the dish. The garnish looks good potatoes and green salad, and, of course, tomato sauce and a glass of dry wine. You can decorate with olives, herbs and pickled vegetables.

Langet - the best recipes

Recipe 1: Langet classic

This kind of meat was served in all restaurants of the Soviet country, and also abroad. So that the langet does not become dry and well cooked - for its frying we take lard. Otherwise, everything is very simple. As a side dish - vegetables, rice, potatoes or pasta.

Ingredients: beef (tenderloin) (600g), lard (30 grams), meat juice (1 cup), garnish (500 grams), black ground pepper, greens, salt.

Cooking method

Cut off portions (15-20 thick each), beat off with a wooden mallet. The pieces should turn out to be two times thinner than those of steaks. Sprinkle meat with salt and pepper. Heat the lard on the lid of the barbecue and fry the meat. Toasted crust shows that the meat is ready. Поливаем мясным соком и растопленным маслом, разложить на порционных тарелках вместе со сложным гарниром.

Рецепт 2: Лангет яблочный

Запасайтесь говяжьей вырезкой, предпочтительнее ее заднетазовой частью, разрезайте на порционные куски и морально подготовьтесь к прекрасному ужину. Beef with apple is something! Juicy sweetish meat taste creates a sense of celebration, elegance and satiety.

Ingredients: beef (200 g), vegetable oil, apple (1 pc.), Dutch cheese (50 grams), walnuts (kernels, 100 grams), onions (1 pc.) pepper, salt.

Cooking method

Beat off the pieces of beef and salt, sprinkle with pepper and send to the pan, fry in vegetable oil. Preheat the pan. Fry the mushrooms in the butter and chop the onion. We spread mushrooms in the center of the meat, around them are finely chopped onions, grated apple and hard cheese at the edges, crushed walnuts. We put in the oven for about 15 minutes.

Recipe 3: Langet with mushrooms

This langet recipe is a real ready-made lunch where the stew in sauce is served with a side dish. Mushrooms and tomatoes are laid out in one container and pour meat juice, simmer.

Ingredients: beef (half a kilo), butter (2 spoons), tomatoes (3-4 pieces), onions (2 pieces), fresh white mushrooms (200 grams, champignons can), salt, some sugar, pepper.

Cooking method

Cut into pieces of meat and repel. Salt, pepper and spread on a pre-heated pan and fry in vegetable oil until golden brown appetizing crust. Separately, fry the onions until golden brown and the tomatoes, cut into slices. Transfer to a cast iron or thick-walled high griddle, add water and add meat juice. Simmer on moderate heat for about an hour.

Recipe 4: Langet in an Egg

In principle, this is an ordinary chop from the beef, when pieces of beef cut off are dipped in lejone. So they become softer and more appetizing, the meat juice remains under the crust.

Ingredients: beef (400 grams), egg (1 piece), little or fat for frying, mayonnaise (1 spoon), salt, pepper.

Cooking method

Cut slices of beef fillet, beat off on both sides. Cooking ice cream - beat egg, salt, pepper, add half a spoonful of flour and a spoon of mayonnaise. Mix well. Then we dip the meat in ice cream and fry until cooked over medium heat.

Langet - useful tips from experienced chefs

- The taste of classic langet can be enhanced with an additional ingredient, for example, ordinary roasted tomatoes. Remove the stem and cut them in half. Fry on both sides in vegetable oil, salt and put on top of the longge. Beautifully decorate with greens, pickled lettuce and green peas.

- Some national cuisines prepare similar dishes from other types of meat. For example, the Turkmen dish kokmach, is the same, only from beef. The main thing is to fry meat in large amounts of fat on high heat, which in the beef version is absolutely not a problem. Try it, you will not regret!

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