Steak - no, goulash - yes!

Frying a piece of meat into a steak is a waste. It's Slavic: you take the beef, lightly brown it, add spices and water , add onions and carrots tomatoes and potatoes (both are cheap) and let them cook together, absorb the flavors, mix and blend together - this is how you make a whole dish out of one piece of meat that you can feed a family. Long, slow cooking will cause the tough meat to fall off the bone. So no special skills or fancy equipment are required, just basic ingredients, a pot and a simple container.

Not to mention its health benefits

Soups and stews are thought to be good for the gut. And it's high-volume, low-calorie, dense food (hello, Greg Doucette), so you'll feel fuller longer, increase ghrelin, and lose weight in the process. Vegetables can replenish electrolytes, vitamins, and fiber, which are all good things for a balanced meal. Lots of benefits. Bread with it is great if you feel like you need some bread to get those extra calories, but if you don't - you can get some basic calories.

Beef is the basis of many dishes: assorted and bosh are cooked with beef stock

Classic Russian beef cream soup

zjarkoye (meat Stir-fried vegetables), ushnoye (meat stir-fried with vegetables or cash, roasted in the oven), goulash with mustard...

Treats from neighboring countries are also popular: Tatar asso, Hungarian gulash, Caucasian Hajo, Middle Eastern hashras, etc. – these are also mostly stew-style, a mix of one dish and a second dish.

In the cold cuts department, beef salad. Combinations are beef with pickles, red onions, and bell peppers, or beef and champagne.

For example, beef tongue salad.

Not only the beef tongue, but also the beef cheeks are cooked, more specifically the beef cheeks.

Olivier salad is made from boiled beef instead of doctor sausage, when it must be prettier or healthier, rassolnik (sauerkraut and barley soup) is made from beef, zalivnoye is another appetizer, prune beef, corned beef…

Speaking of minced meat, if you see something with “meat filling” (as opposed to poultry cheese or vegetables), that’s probably the portion Pork to beef, such as pelmeni, golubtsi, manty, belyashi, chebureki, the ratio may vary, so sometimes it's more pork than beef.