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Beef leg (round)
A large, lean hind-leg cut for minute steaks, carpaccio, roast beef and lean mince.
Beef leg (round) is a large, lean cut with firm meat and little fat. It is cut into minute steaks and thin slices for carpaccio and bresaola, braised, roasted as medium roast beef, cut for goulash and azu, and ground into lean mince.
Calories, proteins, fats and carbohydrates per 100 g of product
Beef leg (round), Raw: Calories 195.0 kcal, Proteins 20.6 grams, Fats 11.9 grams, Carbohydrates 0.0 grams per 100 g of product.
Beef leg (round), Stewed: Calories 254.0 kcal, Proteins 32.9 grams, Fats 12.6 grams, Carbohydrates 0.0 grams per 100 g of product.
Beef leg (round), Baked: Calories 223.0 kcal, Proteins 26.1 grams, Fats 12.4 grams, Carbohydrates 0.0 grams per 100 g of product.
Beef leg (round), Grilled: Calories 235.0 kcal, Proteins 27.5 grams, Fats 13.0 grams, Carbohydrates 0.0 grams per 100 g of product.
Beef leg (round), Fried: Calories 266.0 kcal, Proteins 33.0 grams, Fats 13.8 grams, Carbohydrates 0.0 grams per 100 g of product.
Recipes with this ingredient
Recipe from Alexander Rappoport's restaurant "Phobia". A version of the main Vietnamese soup, where instead of meat there are beef meatballs.
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Recipe from Alexander Rappoport's restaurant "Phobia". Vietnamese soup in northern style with boiled beef ham.
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This is how they cook cutlets in the Moscow restaurant "Siberia, Siberia"
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Hangover soup with noodles and leek is a fragrant, rich, and restorative dish of Russian cuisine. Its roots trace back to the traditions of making strong broths that can restore strength after lively feasts. This soup is cooked with beef and pork bones along with chicken, making it hearty and deep in flavor. Delicate rice noodles, sautéed leek, and sweet prunes add sophistication to it. A light acidity from lemon juice and the richness of soy sauce balance the taste, while cilantro adds freshness. Serving with pieces of meat makes the soup filling and warming. Ideal for restoring energy, enjoying a wealth of flavors, or simply having a cozy lunch in the traditions of Russian cuisine.
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Braised beef ham with parsley sauce is an exquisite dish of Russian cuisine that embodies the depth of traditional flavor. Slowly cooked meat infused with the aromas of cloves, bay leaves, and black pepper becomes extraordinarily tender and juicy. It is complemented by a velvety sauce where a creamy base harmoniously blends with flour, milk, and beef broth. Chopped parsley adds freshness and a slight spiciness. This recipe traces back to ancient Russian feasting traditions when the long cooking process ensured an unparalleled richness of taste. The dish is perfect for family dinners and festive gatherings, pairing wonderfully with potatoes or fresh bread. Each piece is imbued with the warmth of home comfort and richness of flavors, making it a true culinary classic.
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