Meat of large horned animals always occupiedAn important place in the diet of people from different countries and times. Since mankind has mastered cattle breeding, beef has become one of the most used products. Recipes in a pan also have a rather ancient history, practically since the time when a person learned to subject meat to heat treatment. We will tell about some of them in our today's article.
Roast beef
Recipes on the pan (see photo below)Of course, they 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 go into religious disputes, and try to cook a couple of very simple dishes. In addition, veal and beef are easier for the body to digest than the same pork. And the richness of vitamins and trace elements is also ahead of the beef. The recipes in the pan are very simple to implement, available even to an inexperienced cook. Well, try to cook?
With onions and spices
The easiest and most accessible recipe.Although, to get juicy beef, recipes in the pan provide a fairly broad opportunity for the manifestation of your culinary fantasy. It is no secret that some housewives are afraid to cook this type of meat, as it can turn out to be harsh. But 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 properly prepare it, use our advice.
Ingredients
Everything is simple.We take a kilogram of selected beef, a pound of onion, half a cup of sour cream, a few leaves of laurel. We also need water and salt. Spices use those you are used to. In extreme cases, it will be possible to do with ground black pepper or a mixture of peppers.
Preparation
- Meat cleaned from veins and films. Thoroughly wash out.
- Cut the beef into not too small pieces (as in the process of frying it will dry out and may burn).
- Cooking pan for frying.Heat and pour vegetable oil. When the oil is almost boiling, lay out the meat and fry it a little on all sides (it is necessary to stir constantly) to form a toasty crust.
- Fill the semi-finished product with a glass of water or meat broth. Salt and sprinkle with spices so as not to discourage the taste of meat (moderately, a few pinches are enough). Cover the pan with a lid.
- While the meat is fried, chop the onion (middle half ring). Throw it into the pan after about 15 minutes. Onions will give the meat juiciness: that's why you need to take it quite a lot.
- Another caveat: pour the half rings from the top and do not stir for a while so that they let the juice in. And you can mix in 5-7 minutes.
- Next, fry with the lid of the frying pan open, so that excess liquid evaporates.
Tip:in the final culinary process, if the taste of beef still turned out to be harsh (caught, for example, old), add sour cream and half a cup of water to the meat, reduce the fire and simmer in the gravy under the lid closed to make soft beef. The recipes in the pan are so good that you can resort to different variations, depending on the condition of the meat. Stew, if it turns out not enough gentle, but you can add grated carrots, and cook with it.
Beef. Recipes on the pan in sauce
If you want not to bother too muchabout the softness of the final product, you can cook beef or veal in a sauce. All ingredients and preparation method remain the same. First, you need to fry the meat on all sides until golden tan, and then enter the sauce you have chosen into the pan with 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 the mouth). Sometimes it takes half an hour, sometimes you have to spend an hour on the smallest fire. Beef should, as it were, languish at not too high temperatures — 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!
