Fried beef. Recipes in a frying pan

Meat of large horned animals has always occupied an important place in the diet of people of different countries and times. Since mankind has mastered cattle breeding, one of the most used products has become beef. Recipes in a frying pan also have a fairly ancient history, almost from the time when a person learned to subject the meat to heat treatment. About some of them we will tell in our today's article.

Fried 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 with you, and try to cook a couple of very simple dishes. Among other things, veal and beef are easier to digest by the body than the same pork. And the richness of vitamins and trace elements is also ahead of beef. Recipes in a pan are very easy to implement, even inexperienced culinary specialists are available. Well, shall we try to cook it?

With onions and spices

The easiest and most affordable recipe. Although, to make a juicy beef, recipes in a frying pan give a fairly wide opportunity for the manifestation of your culinary fantasy. It's no secret that some mistresses are afraid to cook this kind of meat, since it can turn out to be harsh. But here much will depend on what kind of meat you have purchased. Try to more carefully approach this issue: if possible, do not buy frozen and not too young, and to properly prepare it, use our advice.

Ingredients

Everything is simple. Take a kilogram of selected beef, a pound onions, half a glass of sour cream, a few leaves of the laurel. We also need water and salt. Spices are used by those to which you are accustomed. In extreme cases, you can do with ground black pepper or a mixture of peppers.

Preparation

1. Meat is clear of veins and films. Rinse thoroughly.
2. We cut beef into not too small pieces (as in the process of frying it will dry out and can burn out).
3. Prepare a frying pan. We pour and pour lean oil. When the oil is practically boiling, lay out the meat and fry it a little from all sides (it is necessary to stir constantly) to form a browned crust.
4. Fill a half-finished glass of water or meat broth. Solim and sprinkle with spices so as not to discourage the taste of meat (moderately, just a few pinches). Cover the frying pan with a lid.
5. While the meat is fried, cut the onion into a small (middle half-ring). We throw it into the frying pan after about 15 minutes. Onions will give juicy juices: that's why it should be taken quite a lot.
6. Another nuance: the half rings are poured out from above and do not stir for a while, so that they let the juice. And you can stir in 5-7 minutes.
7. Next, fry with an open lid frying pan then to evaporate the excess liquid.

Tip: in the very end of the culinary process, if the taste of beef still turned harsh (it happened, for example, the old one), we inject sour cream and half a glass of water into the meat, reduce fire and stew in gravy under a closed lid to make soft beef. The recipes in the frying pan are so good that you can resort to various variations, depending on the condition of the meat. Put out, if it turns out not tender enough, but you can add carrot and grated, and cook with it.

Beef. Recipes in a frying pan in sauce

If you do not want to bother too much about the softness of the final product, then you can cook beef or veal in a sauce. All the ingredients and the way of cooking remain the same. First, you need to fry the meat from all sides before the golden tan, and then put into the frying pan with meat the sauce you have chosen and put out the meat in it for quite a long time (judge by the readiness of the main product: the meat should melt in the mouth). Sometimes enough and half an hour, sometimes you will have to spend an hour at the lowest fire. Beef should like to languish at not too high temperature - then the effect will be stunning. For extinguishing, you can use sweet and sour Chinese sauce, tkemali sauce, white sour cream - almost always the meat turns out to be excellent!