fry beef in a frying pan!
— It is impossible to fry meat well and tasty in a thin Teflon frying pan.
— The meat almost always turns out dry and sole-like
What do we need?
Ideally, you need beef tenderloin, but I had good luck making it from regular beef fillet.
- 500 g beef fillet or clippings
- black pepper
- Provencal herbs
- dry pepper mixture
- dried garlic, if you don’t want to fight fresh
- olive oil
- sea salt (not fine)
We cut the beef into neat medallions, trying to make the pieces not very thick and not very thin.
Take a bowl and pour olive oil into it. Then pour in a little pepper mixture, Provençal herbs and black pepper, garlic, then add salt and mix.
We place each piece of meat in a bowl and carefully rub it with our aromatic olive mixture.
Then we put the pieces in a free plate and so on until they are all coated with oil and spices.
How to fry?
The best results are achieved when using a special “grill pan”. It differs from the usual one only in the presence of a special ribbed surface, which prevents the meat from floating in the released juice. We didn’t have such a frying pan, so we did what we could. The challenge when roasting beef is to prevent the piece of meat from turning into the sole of a combat boot, and this does require some skill on the part of the cook. In any case, there is a universal recipe - 2 minutes on each side. And most importantly, this is enough if you have neat, not too thick pieces clippings! The fillet is not always of high quality, so it is more difficult to prepare. Here you need to experiment and find the right amount of time!
And don’t forget that the frying pan should be thick, and I wrote about the ideal option above.
Let's go... meat to the frying pan! There is no need to add oil, because... The meat is already coated with oil.
Fry for two minutes on one side and fry for two minutes on the other.
Place on a plate and continue the frying process.
Onion appetizer.
A friend showed me how to make an interesting snack with onions with soy sauce, but I slightly modernized the recipe and am sharing it.
Cut the onion into rings
We throw it into the frying pan in which we fried the meat. There was juice and oil left there. Fry for just a minute and while frying, pour soy sauce into the frying pan. About three teaspoons.
The result can be eaten as soon as the onion becomes slightly brownish, but not fried!
Enjoy your eating, so to speak.
Something like this :)
How to fry beef in a frying pan? And a little about the onion appetizer. was last modified: November 14th, 2012 by neons90
Beef is a meat widely used in preparing hearty main courses.
The peculiarities of this variety are its fairly dense structure, so recipes for beef dishes usually involve marinating the meat before frying, or prolonged heat treatment during cooking.
To prepare fried beef, in most cases it is also beaten, thereby breaking the structure of the fibers and resulting in tender, juicy slices with an appetizing crispy crust.
Well, there is probably no better way than frying beef in a frying pan.
How much and how to fry beef in a frying pan - general cooking principles
It is best to take beef fresh or chilled for frying. Frozen pieces of meat should be properly thawed before cooking using slow air defrosting. With this method, almost all of the meat juice is absorbed back into the muscle fibers, thereby restoring the original quality characteristics of the meat and it is almost no different from chilled meat.
Before cooking, the pieces of beef, without cutting, are washed in cold running water, while heavily soiled areas are cleaned with a knife, and any marks must be cut off.
To avoid slipping out of your hands and make cutting easier, wash the meat by drying it well, placing it on a wire rack or dabbing it with a paper towel or napkin.
After drying, the beef is cut into portions across the grain and lightly beaten with a hoe (hammer).
How to fry beef? Beef is not only fried in a frying pan in more or less fat, it can also be fried over coals, using a special grill for convenience.
How long to fry beef? The frying time depends on the type of dish being prepared, the cooking method, as well as the size of the pieces being prepared and is always indicated in the recipe.
“Spicy Chinese beef” fried in a frying pan
Ingredients:
Beef, sirloin – 600 grams;
Bitter onions – 2 large heads;
Four pieces of sweet pepper, preferably different colors;
Two small carrots;
One hundred grams of ginger root;
Large head of garlic, about 6 cloves;
A glass (200 ml) of dark soy sauce;
Granulated sugar - 2 tbsp. l.;
Two small chili peppers;
150 ml refined sunflower oil.
Cooking method:
1. Dilute granulated sugar in soy sauce until completely dissolved. If it is not salty enough, add half a tablespoon of coarse table salt and stir well.
2. Add ginger root cut into small pieces and chopped chili pepper, without seeds. Pass the garlic through a garlic press and stir everything thoroughly.
3. Place the pulp cut into thin strips into the prepared marinade and leave for half an hour.
4. While the beef is marinating, prepare the vegetables. Cut the onions into small half rings, finely chop the carrots and bell peppers.
5. In a large deep frying pan, preferably thick-walled, heat the oil until a light smoke forms over its surface, but does not burn.
6. Using a slotted spoon, allowing the liquid to drain a little, transfer the pieces of beef into the frying pan; do not pour out the remaining marinade, it will come in handy later.
7. Gently stir the meat and cook, stirring constantly to brown evenly, for six minutes.
8. After, as with the marinade, use a slotted spoon to transfer the fried beef to a separate plate, and instead add chopped onions and carrots to the frying pan. If necessary, add sunflower oil and fry the vegetables for three minutes.
9. Add the previously fried beef, about a quarter of the sauce remaining from marinating the meat, bell pepper and continue to fry for no more than three minutes.
10. Boiled fluffy rice is best as a side dish for pan-fried beef “Chinese style”.
“Tender chops” of beef in a frying pan in a cheese crust
Ingredients:
Half a kilogram of beef tenderloin;
Two tablespoons of ready-made “Russian” mustard;
Chicken eggs – 2 pcs.;
One hundred grams of “Russian” cheese, hard;
200 grams of white breadcrumbs, coarsely ground;
For frying, approximately 120 ml of purified sunflower oil;
Spices, table salt.
Cooking method:
1. Cut pieces of meat along the grain, no more than one and a half centimeters thick, and beat them a little with a mallet. The broken slices should not be visible through. Season with pepper, spread a thin layer of mustard on both sides and leave for an hour and a half.
2. Thoroughly whisk the eggs with salt, finely grate the cheese and mix with breadcrumbs.
3. Dip pieces of chopped beef into the egg, then carefully roll in the breadcrumbs and cheese mixture and place in fat (vegetable oil) hot in a frying pan.
4. Fry for three minutes on one side, then turn over and fry for two minutes on the second.
How to Grill Beef on Charcoal – Cabernet Filet Mignon
Ingredients:
700 grams of beef, fillet.
For the marinade:
50 ml wine vinegar;
200 ml Cabernet wine;
100 grams of sugar, sand;
“Dijon mustard” - 0.5 tbsp. l.;
Two small strips of lemon zest;
Cinnamon – 2 sticks.
For the sauce:
A full glass of pitted cherries (canned in their own juice, fresh or frozen);
Ground black pepper and extra salt to taste.
Cooking method:
1. Add sugar and mustard to the mixture of wine vinegar and Cabernet wine. Add lemon zest and cinnamon and place over medium heat and simmer for ten minutes.
2. Cut the beef fillet into four-centimeter-thick pieces and place some of the chops in a bag.
3. Pour three quarters of the cooled marinade over the meat and, tightly tying the bag, put it in the cold (refrigerator compartment) for an hour and a half.
4. For the sauce, add cherries cut into large pieces into the rest of the marinade, pepper to your taste, add fine salt and, like the meat, put it in the refrigerator to cool.
5. Wipe off the remaining liquid from the marinated pieces of beef fillet with a towel, grease them on all sides with vegetable oil and place them on a grill mounted over hot coals to cook.
6. Cook over high heat for three minutes on each side.
7. Serve with prepared cherry sauce.
Natural beef steak fried in a pan
Ingredients:
Beef tenderloin (sirloin) – 600 grams;
35–40 grams of rendered lard or refined (odorless) sunflower oil;
Ground black pepper, “Extra” table salt.
Cooking method:
1. Cut the fillet tenderloin, its thickened part, into portions of the same width, from two to three centimeters, and beat each with a culinary hoe to the desired thickness - from one and a half to two centimeters. When beating, give the meat the desired shape: oval or round.
2. Fry the steak in a small saucepan or cast iron frying pan with a thick bottom in well-heated oil or fat.
3. How long to fry? Frying time depends on the degree of doneness you want to get the steak: medium, lightly or completely fried, and takes from 7 minutes to a quarter of an hour. The degree of roasting is determined by the color of the juice released when the meat is pierced.
4. At the end of frying, the pieces of beef must be covered with a slightly brown fried crust.
5. Serve fried potatoes or fresh vegetables as a side dish for beef steak.
Beef Stroganoff
Ingredients:
700 grams of fresh or chilled beef (thick edge);
50 grams of natural butter;
White baking flour - 30 grams or one and a half tablespoons;
150 ml 15% sour cream;
1 tbsp. l. “Tender” tomato sauce, you can replace tomato puree;
White onions - 2 large heads.
Cooking method:
1. Cut the beef into centimeter pieces, beat with a hammer and cut into thin, half-centimeter thick, ribbons up to 4 cm long. To prepare Beef Stroganoff, you can use beef trimmings.
2. Chop the onion into small slices and sauté in a small amount of oil until a delicate golden crust forms.
3. Place the prepared pieces of beef in oil heated over high heat and fry until juices form, shaking the pan occasionally for about five minutes. Add sautéed onions and mix everything well.
4. Place the meat and onions in a hot thick-walled frying pan, sprinkle with wheat flour, stir well and add tomato sauce with sour cream. Heat the Beef Stroganoff for a few minutes without letting it boil.
5. Serve with a side dish of boiled rice, mashed potatoes or pasta.
How and how long to fry beef in a frying pan - tricks and useful tips
When thawing meat, keep in mind that rapid thawing loses a lot of juice and therefore the finished dishes may turn out too dry and tasteless. Beef thawed in water significantly reduces its nutritional properties, since almost all of the mineral salts, soluble proteins, and vitamins contained in it go into the water.
Lean beef, fried in large chunks, will be juicier if it is marinated after cutting. The type of marinade depends on the cooking method: for grilling over charcoal, marinades containing wine vinegar or wine are used, and for frying in a pan, marinades with soy sauce are suitable.
To add juiciness to the pulp, cut into small portions, when frying, vegetables or sour cream are added to it, after which the dish is well heated on minimal heat.
How long to fry beef depends on how cooked you prefer your meat:
If you fry large pieces of meat in a frying pan for 2 to 3 minutes, they will turn out to be sufficiently fried on the outside, but at the same time practically raw inside and slightly cooked;
If you fry on each side for 4 minutes, the meat slices will be more fried, and the inside of the meat will have a slightly pinkish color - this is medium-rare;
The meat will be covered with a well-fried crust and will be completely fried if you fry it in a frying pan for about five minutes on one side, and after three minutes on the other - such meat is considered fully fried.
The temperature of the fat into which the meat is dipped must be at least 120 degrees. Only at high temperatures during the frying process can a fried crust form on the surface of the meat, preventing it from drying out.
A source of iron, protein and minerals, beef is always a safe bet for a tasty and healthy dinner. Therefore, today's master class is devoted to how to cook beef so that it is soft and juicy in a frying pan. Let's reveal the secrets of this delicate dish: from the choice of products to unique recipes.
Choosing meat to cook in a frying pan
The taste of the entire dish depends on the freshness and juiciness of the beef. What to look for? How not to make a mistake in choosing the right piece? Let us list the main criteria for suitable meat.
Rules for purchasing fresh beef
- Rich red hue, the absence of unnecessary dark inclusions indicates the freshness of the meat. Beef from an old animal is brown and is unlikely to make a juicy dish.
- Quality meat has dense snow-white fat, which may crumble slightly. Tough beef has a mustard tint of fat. The reference meat is considered to be marbled meat, the structure of which is penetrated by small layers of fat.
- Fresh beef has dry surface. Only the edges of the cut remain wet. To avoid mistakes, follow this simple advice: choose slightly cured meat, not something that is covered in blood.
- Smell of a quality product should not have additional impurities. Any hint of an unpleasant odor is not in favor of the purchase.
- Another criterion - elasticity. The surface of fresh meat is smoothed out almost immediately after slight pressure.
- Price plays an important role when choosing products. Good beef from domestic farmers is not a cheap pleasure.
- Soft fried beef in a frying pan turns out from loin, thin and thick edges, or rump can be used.
Choosing the right frozen meat
Not every housewife can boast of the opportunity to buy fresh beef at the market. Many supermarkets and hypermarkets offer a wide range of frozen meat. The rules for choosing such a product are slightly different:
When properly frozen, the color of beef does not change significantly or becomes several shades lighter. When using vacuum packaging, the meat can be a rich burgundy hue, but when defrosted at home, it turns red again.
Frozen beef should not be stored for more than 10 months (from the date of packaging). Therefore, pay attention to the production time.
The abundance of ice indicates that the meat was frozen more than once: the conditions for transportation or storage of the product were violated. Is it worth the risk? Ice is allowed only on the surface of the package. By the way, the packaging itself must remain intact: without unnecessary breaks.
In conclusion, let us remind you that beef is defrosted only in the refrigerator. Of course, it would be more convenient to leave the meat in the kitchen sink overnight. But such rapid defrosting can be to the detriment of the quality of the main dish.
Secrets of soft and juicy meat
If the ability to choose the right beef comes with experience, then even novice cooks can make a dish tender. It is enough to follow simple recommendations.
- Let's marinate
It is better to start preparing for frying meat in a frying pan in advance. Do not neglect long-term soaking of the product in the sauce. There are several ways:
- Dip each piece in vegetable oil, sprinkle salt, pepper and other spices on all sides. Place in a deep bowl, cover and refrigerate for 2-2.5 hours.
- For tough meat, soaking in soy sauce with the addition of a spoonful of mustard, honey and 2-3 teaspoons of squeezed lemon is suitable. Let marinate for 3 hours.
- Gourmets will love the marinade based on dry wine or in combination with soy and lemon juice.
- Beating the beef
Before starting cooking, it is advisable to pound the meat well.
- Choosing a frying pan
Many housewives note that instead of frying, they manage to stew the meat. To minimize the release of a large amount of liquid, it is better to place the pieces on a heated frying pan with a ribbed surface.
- Placing the meat correctly
It is important that the pieces do not touch each other in the pan. They should be located at a short distance, since a large distance will lead to burning of fat or vegetable oil.
- How long to fry?
Frying time depends on the shape of the pieces of meat. If you prefer to cut the product in the form of plates, then it is enough to fry for 7-8 minutes on each side. Small bars are fried for a total of a quarter of an hour. Pieces of meat weighing 35 g are also fried for about 20-25 minutes with the lid open.
Juicy Roast Beef Recipes
Tender and flavorful beef is valued all over the world. Therefore, we suggest trying a few simple recipes from different countries.
“Flemish beef” - step-by-step recipe with photos
The Belgians know a lot about meat delicacies. That’s why the beef according to their recipe simply melts in your mouth. The dish cooks equally well both in a cauldron and in a frying pan.
The following ingredients will be required:
- Beef (loin) – 800 g;
- White bread - 1 piece;
- Mustard – 2 teaspoons. false;
- Onion – 3 pcs.;
- Bay leaf – 3-4 pcs.;
- Dark beer – 1 bottle. (or 300-400 ml);
- Olive oil;
- Butter – 50 g;
- Salt;
- Pepper, spices (to taste).
|
| Cut the meat and onion into large pieces. |
| Place onions in a heated frying pan with oil and fry until amber in color. |
| While the onions are cooking, it's time to start eating the meat. Pour olive oil into the bottom of a cauldron (or deep frying pan) and add a small piece of butter, which will reveal the flavor of the entire dish. |
People began frying meat in ancient times, ever since they learned to make fire. Until now, many peoples of the world have traditions of baking and frying meat on coals (steak), spit, grill (kebab), etc. With the development of civilization and the advent of utensils, the art of cooking also developed.
Beef is perfect for frying - properly prepared meat, covered with a fried crust, retains its juice and natural taste inside. Beefsteak, steak, roast beef, entrecote - almost all of these recipes originated in England, but today their popularity is growing all over the world.
How to choose beef for frying
Even the most inexperienced housewives and people far from cooking understand that not all beef that can be bought at the market or in a store is suitable for frying steak or roast beef. The taste of meat will certainly be influenced by the age and fatness of the animal. The ideal option is tender and juicy veal.
Professional cooking has its own system for cutting carcasses; very often this picture can be seen in cafes or restaurants. Different parts of the animal are suitable for certain dishes, for example, the tender part is suitable for frying - internal fillet, tenderloin (you can cook an excellent steak), it can be fried whole or in pieces.
They also use pieces from the dorsal and lumbar regions - thick and thin edges.
You can cook other parts, but with certain frying conditions:
- the spatula will require a long time of preparation;
- rump is a good part, but lean meat;
- ham – suitable for rare steak.
The meat of a freshly slaughtered animal is not suitable for food. It must “ripen”, undergo a fermentation process (aged for a day or more), only then will it be juicy and tasty. In specialized steakhouses, the aging time of meat under certain conditions reaches 15-28 days.
How to choose quality beef
The meat of young bulls and heifers differs in color - it has shades from pale pinkish to light reddish, and the color of the fat is white. Parts of the carcasses of adult cows are reddish in color, with juicy flesh. Old meat is burgundy in color, with yellow fat.
Fresh and high-quality pieces of carcass in the cut areas do not stick to the hand when touched, they are elastic. At home, you can check the purchased piece by piercing it with a knife or fork heated over a fire. If the meat is of poor quality, the metal object will smell unpleasant.
The juiciness of beef is directly proportional to its fat content. One of the most expensive types of meat, “marbled beef” is nothing more than an alternation of lean pulp with thin streaks of fat – it is they that give the dish a delicious taste.
Beef processing and preparation for roasting
If the beef loses a lot of moisture during frying, it will be tough and tasteless. Some recipes involve a dry frying method (without using a fat-oil mixture) simply in a well-heated frying pan. In this case, you need to add salt strictly after the “blush” appears on the piece.
It is best to pound beef on a board moistened with water. Otherwise, the meat juice will “go” into the tree.
Beef is meat with a dense structure, so almost all recipes require pre-beating the meat and marinating it. Beating allows you to disrupt the structure of the internal fibers, resulting in tender and juicy pieces with a tasty crust (fermented meat is not beaten).
The piece for frying, whole, is washed under cold water, then the seals must be cut off. Dry the washed meat with a paper towel. Now you can cut it into pieces across the fibers and go over them with a hammer.
Marinade for frying beef in a frying pan
As a result of marinating, beef acquires a unique taste and aroma, softness and juiciness. The following are great for making marinades: mustard, kiwi fruit, kefir, sour milk.
You can grate a piece with mustard, and simply coat it with chopped kiwi and leave for 3 hours. Milk and kefir are poured into the meat for 12 hours, after adding your favorite spices to the liquid.
To prepare the filling, you can also use mineral water, adding a tablespoon of mustard or soy sauce to it. But the meat in this mixture should be marinated for no more than 3 hours.
Add to marinades and vegetables - garlic, onions, herbs, tomatoes, etc.
How to fry beef steak in a frying pan
You don't need a lot of spices or ingredients to cook a classic beef steak in a frying pan. Cooking time depends on the thickness of the piece of meat and the planned degree of frying of the steak.
Steak ingredients
You will need two beef steaks (washed and dried tenderloin, cut into portions), a pinch of salt, a mixture of ground peppers, three cloves of garlic, 1 tbsp. l. butter and sunflower oil.
How to cook beef steak in a frying pan
Roll the meat in spices and coat with butter. Grease a frying pan with vegetable oil and heat it up, fry the beef steaks on each side for three minutes. Gently rub the steak (its fried parts) with cut garlic and grease with butter and salt. We send the steaks to the frying pan to finish frying along the ribs (no more than a minute). After this, place the steaks on a plate and cover with foil for 2 minutes. Serve steaks with fresh vegetables and herbs.
Medium rare beef steak in a frying pan
Cut the young beef strictly across the grain into pieces, each steak 2.5–4 centimeters thick, and place them in a dry, hot frying pan. Fry the steaks without a lid over high heat for about 2 minutes or bring to a temperature of 37–40 degrees.
For convenience and accuracy, it is advisable to use a temperature probe.
When the meat temperature is about 38 degrees, the top of the beef steak is covered with light sweat. At this moment, turn it over to the second side and fry the steak for about 2 more minutes (to a temperature of about 57 degrees).
Medium rare beef steak is achieved at a meat temperature of 56–60 degrees. As soon as a light pink juice appears on the surface of the fillet, the steak is ready. Remove it from the pan quickly, otherwise the meat will continue to cook and the steak will become tougher and dryer.
Salt and pepper the steak to taste on both sides. Medium rare steak is ready to serve.
The photo clearly shows a weak degree of roasting (medium rare), at which the meat is no longer raw, but still tender, and releases pink juice. It can be used as a side dish sauce for steak.
Steak can be grilled; this method is good for picnics and barbecues.
How to fry beef in a frying pan in pieces
Fresh meat will also turn out especially tasty if you cook it in pieces fried in a frying pan. To do this, it is cut along the fibers into oblong bars.
Ingredients for fried beef slices
Wash half a kilo of beef, dry it, cut into pieces. You can pre-marinate it in any marinade you like. 20 grams of butter for frying, 2 onions, salt, spices.
How to fry beef in pieces
Heat a frying pan with vegetable oil. Add butter, fry chopped onion. Place pieces of meat on top, do not stir until it changes color from red to light brown. Stir, add salt, add spices, fry for 5 minutes, stirring with a spatula. Cover with a lid, wait 10 minutes, you can eat! Serve the beef in pieces with your favorite side dish and a salad of fresh vegetables.
How to fry beef in pieces in a frying pan with gravy
Beef fried in pieces with gravy is suitable for an everyday lunch or dinner; the dish can be served with mashed potatoes, boiled rice, pasta, etc.
Ingredients for beef and gravy
500 grams of beef and one onion, one tablespoon of flour, 15 grams of tomato paste, bay leaf, 3 tablespoons of odorless sunflower oil, 400 grams of meat broth or water, salt and pepper to taste.
How to fry beef in chunks with gravy
Fry the chopped onion in oil, place the pre-washed, dried and cut into pieces meat on top. Fry for five minutes, add salt, and carefully add a tablespoon of wheat flour. Stir, add tomato paste, bay leaf, and fill with water. Cover the pan with a lid, reduce heat and simmer until done, about 30 minutes. The pieces of meat are soft, juicy, aromatic, and the gravy serves as a sauce.
How to cook beef entrecote in a frying pan
Entrecote is a piece of beef from which you can prepare the dish of the same name. The meat for it is cut from the spine to the rib. This is a piece 1.5 cm thick and the size of a palm. From French, “entrecote” is translated as “intercostal meat.”
Ingredients for frying entrecote
Beef entrecote 300 grams, spices to taste, 2 cloves of garlic, oil for frying.
How to cook beef entrecote
Wash the beef, dry it and pound it. Rub crushed garlic on both sides and add spices. Place in a container and refrigerate (3 to 12 hours). Heat a frying pan with oil, place the pieces, fry on both sides for 4 minutes. Place the entrecote on a plate and pour over the juice that formed during the frying process.
Bon appetit!
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