Beef fried. Recipes without secrets

It is difficult to imagine the number of published recipes on meat topics. And how many unpublished! However, many prefer to use at home a couple of "reliable" and not at all complex about this. Let's talk a little about fried meat today. The most famous was, probably, roast beef, the recipes of which literally dotted the Internet.

A few words about the basic rules of frying meat. As you might guess, you can fry any size pieces. Depending on the size, different technologies are used. Large pieces can first be fried from all sides, then continue roasting in the oven. If you can raise the initial temperature in the oven to 350 degrees, then it makes sense to put the meat pan in the oven immediately, that is, do not pre-fry. This allows you to quickly get a beautiful even crust, which will affect the taste of the finished product. The size of the pieces will determine the duration of the frying.

Portion pieces are usually roasted in a small amount of fat, you can also use a spit or rasper (grate). Beef fried, the recipes of which are very diverse, can have a different taste depending on the dishes used. Thin portioned pieces such as langetta or entrecote are best prepared on cast-iron frying pans. But the natural cutlets, pork or veal, are well made in sausages. With any method and any dishes, the meat is fried on each side until a crust appears. The temperature of the process should be kept unchanged until the dish is ready, only fillets and steaks are allowed to be cooked to a low temperature.

A somewhat different technology is used when frying pieces. Beef fried, the recipes of which assume a small cutting, it works well in almost any frying pan. The main conditions - a strong fire and a little fat. If it does not hiss when you spread the meat in a frying pan, it means it has not warmed up properly. Fried beef in a frying pan turns out soft and juicy with a pleasant taste and aroma, if it should be rubbed with mustard before frying.

Beef brass, the recipe of which we now consider, is prepared as follows. Stripped from the tendons meat is breaded in flour and fried in well-heated fat. Then it is laid out in a saucepan and poured with broth with a steamed tomato. After forty minutes of extinguishing it is combined with fried vegetables and potatoes and brought to readiness on low heat.

But it is much better to get the meat in a big piece (not less than a kilogram) if it is quickly and well fried and placed in the oven for an hour or two. The oven should be not hot - about 180 degrees. Every 15 minutes, the meat should be watered with the juice that stands out. The same can be prepared in foil. The foil should be two or three layers, then the juice will not drain and the meat will be stewed in it.

To obtain original results, one should not be afraid of experiments, when roast beef is prepared. Recipes sometimes can not give the desired taste, and then a rational fantasy comes to the rescue. Try to add to the meat is not exactly the usual ingredients: pineapple, orange, banana. Before frying, you can marinate the meat in an unexpected marinade, for example, from butter and honey and mustard. When serving a dish, you can also come up with an original sauce, mixing, for example, wine with sour cream and tomato sauce.

Almost all of this applies not only to beef. Any meat is prepared according to the same principles and rules. The differences are small and mainly concern preliminary preparation and duration of roasting. Spices, salt and pepper are difficult to regulate with recipes - more must rely on personal experience and intuition. If there is neither that nor another, use another's experience. Bon Appetit!