Before frying meat, it should be properly prepared for heat treatment. Ice cream meat is washed in cold water and placed for thawing in a deep stainless steel dish , glass or enameled for 2-3 hours. It should be remembered: improper defrosting in heat or water significantly affects the quality of the product. Thawed meat is cleaned of tendons and films and cut across the fibers, then the pieces are slightly beaten. If the meat is intended for frying a whole piece, it is wiped with a towel or napkin and sprinkled with salt.
A piece of meat is placed on a frying pan or a baking sheet with preheated fat and fried on all sides on high heat until a crust appears. After this, it is necessary to put it in the oven, pouring a little water on the baking sheet, and bring to readiness. This is done only with beef, and pork or lamb can immediately be put in the oven. Every 10 minutes a piece is taken out of the oven and poured over with meat juice or broth. The duration of its preparation depends on the size of the piece and the quality of the meat - on average it ranges from one and a half to two hours. To determine readiness, a piece is pierced with a fork: transparent juice oozes out of roasted meat, and red juice overshot of roasted meat.
Fans of meat "with blood" should know: only lamb or beef is permissible to cook in this way, but pork must be thoroughly fried. The answer to the question of how to fry meat sliced in portions (roast beef) correctly is as follows: it must be laid out in a pan or baking sheet at a distance of at least 2 cm from each other. Otherwise, the roasting of meat will fail - due to excess moisture, it will look like cooked. At the same time, his taste will also suffer: the crust on tightly laid pieces will not have time to form - the oil will quickly cool down and it will take time to reheat it. The meat will turn out less tasty, since normally the crust helps him to maintain juiciness.
Portion slices of beef can also be fried in breadcrumbs (rump steak). To do this, chopped and beaten pieces of meat are peeled and salted, then moistened in an egg and crumbled in breadcrumbs. Fry the rump steak until cooked in a very hot pan. Before serving, the dish is poured with oil. Another way to cook fried meat is to serve it in sour cream, adding onions and tomato sauce. Before frying the meat, it is cut and beaten, sprinkled with pepper and salt. The pieces are fried in a very hot pan. Separately, fry the onion - it is cut either finely or in half rings. When it is browned, gently sprinkle flour on top, fry it a little more, then add half a glass of sour cream diluted with meat juice, which stood out when frying. Before serving, meat is poured with sauce.
An interesting recipe for cooking fried meat in thin slices. Sliced and beaten pieces are fried in a pan, pre-sprinkled with salt and pepper, until tender (8-10 minutes). Freshly peeled mushrooms or porcini mushrooms are cut into slices and fried separately in oil, then fresh peeled tomatoes are cooked in the same way. The meat should be served on the table, putting mushrooms and tomatoes on top of each slice and watering the dish with tomato sauce, to which you can add chopped parsley, cilantro or garlic.
Beef tenderloin can be prepared with a whole piece on a skewer. For this, a piece weighing about 300 g is washed, tendons are cut out. Before frying the meat, it is salted and pepper (no need to beat). The tenderloin is put on a skewer and fried over coals for about 10 minutes - this time is enough. During frying, the skewer should be turned, the meat is lubricated several times with butter.
Thus, the answer to the question of how to fry meat in order to preserve its taste and useful substances contained in it will be as follows: first of all, you need to properly defrost it and then fry over high heat until a crust is formed - this will turn out gentle, juicy and healthy. Prepare fried meat just before serving. The garnish is served with boiled or fried potatoes, green peas, corn.