Before you fry the meat, you should correctlyprepare for heat treatment. Frozen meat is washed in cold water and placed for thawing in a deep stainless steel bowl, glass or enameled for 2-3 hours. It should be remembered: improper defrosting in heat or in water, significantly degrades the quality of the product. Thawed meat is cleaned of tendons and films and cut across the fibers, then the pieces are slightly beaten off. 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 in the pan or baking sheet withheated fat and fried on all sides on high heat until the crust. After that, it must be put in the oven, pouring some water on a baking sheet, and bring to readiness. Thus, only beef is served, and pork or lamb can be immediately put in the oven. Every 10 minutes a piece is removed from the oven and poured on top 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: clear juice is dripping from roasted meat, and red from oat-fried.
Lovers of meat "with blood" should know:only mutton or beef can be cooked in this way, and pork should be fried thoroughly. On the question of how to properly fry meat, cut into portions (roast beef), the answer will be as follows: it must be spread onto a pan or baking tray at least 2 cm apart. Otherwise, the cooking of meat will not succeed - because of the excess moisture it will look like boiled. Its taste will also suffer: the crust on tightly packed pieces will not have time to form - the oil will cool quickly and take time to reheat it again. The meat will be less tasty, since normally it is the crust that helps it to preserve juiciness.
Portions of beef can be roasted andbread crumbs (romsteks). To do this, sliced and beaten off pieces of meat are peppered and salted, then moistened in an egg and rolled in breadcrumbs. Roast steak until cooked in a hot pan. Before serving, pour the dish with oil. Another way to cook roasted 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 hot pan. Separately, you should fry the onion - it is cut either finely or in half rings. When it is browned, sprinkle with flour on top of it, fry a little more, then add half a cup of sour cream, diluted with meat juice, which stood out during frying. Before serving, meat is poured over the sauce.
An interesting recipe for cooking fried meatthin slices. Chopped and broken pieces are fried in a pan, pre-sprinkled with salt and pepper, until done (8-10 minutes). Cut fresh champignons or porcini mushrooms into plates and fry them separately in oil, then fresh peeled tomatoes are prepared in the same way. Meat should be served on the table, putting mushrooms and tomatoes on top of each slice and watering the dish with tomato sauce, in which you can add chopped parsley, cilantro or garlic.
Beef tenderloin can be cooked and a whole pieceon a spit. To do 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 spit and roasted over coal for about 10 minutes - this time is enough. Turn the skewer while frying; meat is greased with butter several times.
So the answer to the question of how to frymeat, in order to preserve its taste qualities and useful substances contained in it, will be the following: first of all, it is necessary to thaw it properly, and then fry it on high heat until a crust forms - so it will turn out tender, juicy and useful. Prepare roasted meat just before serving. Served with boiled or fried potatoes, green peas, and corn.
