Fried beef. Recipes in a pan

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

The meat of large horned animals has always occupied an important place in the diet of people from different countries and times. Since mankind mastered cattle breeding, beef has become one of the most consumed products. Recipes in a frying pan also have a rather ancient history, almost from the time when a person learned to heat-treat meat. We will talk about some of them in our today's article.

Roast beef

Recipes in a frying pan (see photo below), of course, are not practiced in all countries of the world. For example, in India, a cow is generally considered a sacred animal. But we will not delve into religious disputes, and will try to cook a couple of very simple dishes. Among other things, veal and beef are more easily absorbed by the body than the same pork. And in terms of richness in vitamins and microelements, beef is also ahead. Recipes in a pan are very easy to implement, accessible even to an inexperienced cook. Well, let's try to cook?

With onions and spices

The easiest andavailable recipe. Although, in order to get juicy beef, recipes in a pan give a fairly wide opportunity for the manifestation of your culinary imagination. It is no secret that some housewives are afraid to cook this type of meat, as it can turn out to be harsh. But here a lot will depend on what kind of meat you purchased. Try to approach this issue more carefully: if possible, do not buy frozen and not too young, but to cook it correctly, use our tips.

Ingredients

It's simple. We take a kilogram of selected beef, a pound of onions, half a glass of sour cream, a few laurel leaves. We also need water and s alt. We use the spices that you are used to. In extreme cases, you can get by with ground black pepper or a mixture of peppers.

Cooking

1. We clean the meat from veins and films. Wash thoroughly.
2. Cut the beef into not too small pieces (because in the process of frying it will dry out and may burn).
3. Preparing a frying pan. Heat up and pour vegetable oil. When the oil is almost boiling, put the meat and fry it a little on all sides (you need to stir constantly) to form a browned crust.
4. Pour the semi-finished product with a glass of water or meat broth. S alt and sprinkle with spices so as not to beat off the taste of meat (in moderation, a few pinches are enough). Cover the pan with a lid.
5. While the meat is fried, chop the onion (mediumsemicircle). We throw it into the pan after about 15 minutes. Onions will add juiciness to the meat: that's why you need to take a lot of it.
6. One more nuance: pour the half-rings on top and do not stir for some time so that they let the juice flow. And you can mix after 5-7 minutes.
7. Next, fry with the pan lid open so that excess liquid evaporates.

Tip: at the very end of the culinary process, if the taste of beef still turned out to be harsh (for example, old), we introduce sour cream and half a glass of water into the meat, reduce the heat and simmer in gravy under a closed lid to get soft beef. Recipes in a pan are good because you can resort to various variations, depending on the condition of the meat. Stew if it is not tender enough, or you can add grated carrots and cook with it.

Beef. Recipes in a pan in sauce

If you don't want to worry too much about the softness of the final product, then you can cook beef or veal in sauce. All ingredients and method of preparation remain the same. First, you need to fry the meat on all sides until golden brown, and then add the sauce of your choice to the pan with the meat and stew the meat in it for quite a long time (judging by the readiness of the main product: the meat should melt in your mouth). Sometimes half an hour is enough, sometimes you have to spend an hour on the smallest fire. The beef should, as it were, languish at a not too high temperature - then the effect will beamazing. For stewing, you can use sweet and sour Chinese sauce, tkemali sauce, white sour cream - almost always the meat turns out excellent!