The meat of large horned animals has always occupied an important place in the diet of people of different countries and times. Since humanity mastered cattle breeding, beef has become one of the most consumed products. Recipes in a pan also have a rather ancient history, almost from the time when a person learned to heat meat. We will talk about some of them in our article today.
Fried beef
Recipes in a 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 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 its richness in vitamins and minerals, beef is also ahead. Recipes in a pan are very simple to implement, accessible even to an inexperienced chef. Well, try to cook?
With onions and spices
The easiest and most affordable recipe. Although, to make juicy beef, recipes in a pan provide a fairly wide opportunity for the manifestation of your culinary imagination. It's no secret that some housewives are afraid to cook this type of meat, as it can turn out 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
Everything is simple here. Take a kilogram of selected beef, a pound of onions, half a glass of sour cream, a few leaves of laurel. We also need water and salt. Spices use the ones you are used to. In extreme cases, it will be possible to do with ground black pepper or a mixture of peppers.
Cooking
- We clear meat of veins and films. Wash thoroughly.
- Cut the beef into pieces that are not too small (since during the frying process it will dry out and may burn).
- Cooking pan for frying. We heat and pour vegetable oil. When the oil is practically boiling, spread the meat and fry it a little on all sides (it is necessary to stir constantly) to form a browned crust.
- Pour the semi-finished product with a glass of water or meat broth. Salt 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.
- While the meat is fried, cut the onions (middle half ring). Throw it into the pan after about 15 minutes. Onions will add richness to the meat: that’s why you need to take a lot of it.
- Another caveat: pour the half rings on top and do not stir for a while so that they let the juice go. And you can mix in 5-7 minutes.
- Then fry with the lid of the pan open so that the excess liquid evaporates.
Tip: at the very end of the culinary process, if the beef tastes harsh anyway (caught, for example, old), we add sour cream and half a glass of water to the meat, reduce the heat and simmer in gravy under a closed lid to make soft beef. The recipes in the pan are good because you can resort to various variations, depending on the condition of the meat. Put it out if it is not tender enough, but you can add grated carrots and cook with it.
Beef. Saucepan recipes
If you want to not bother too much about the softness of the final product, then you can cook beef or veal in sauce. All ingredients and cooking methods remain the same. First you need to fry the meat from all sides to a golden tan, and then put the sauce of your choice in the pan with meat and stew the meat in it for a rather long time (judging by the readiness of the main product: the meat should melt in the mouth). Sometimes half an hour is enough, sometimes you have to spend an hour on the smallest fire. Beef should languish at a not too high temperature - then the effect will be amazing. For stewing, you can use sweet and sour Chinese sauce, tkemali sauce, white sour cream - almost always the meat is excellent!