Pan-Fried Beef
A versatile meat dish that goes with any side. A touch of sugar gives the beef a subtle sweetness and a lovely caramel color. You can leave the onion out entirely if you like.
Cooking method
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Step 1:
Measure out the ingredients.
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Step 2:
Combine the salt, sugar, and ground black pepper.
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Step 3:
Rinse the beef, pat it dry, and cut it into medium pieces.
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Step 4:
Peel the onion and cut it into half-rings.
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Step 5:
Heat the vegetable oil in a skillet, add the beef, sprinkle it with the salt-sugar-pepper mixture, and stir.
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Step 6:
Fry over high heat, stirring now and then, for about 10 minutes. The sugar should begin to caramelize.
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Step 7:
Once the beef is browned, add the onion to the pan and stir. Fry for about 5 more minutes, until the onion turns translucent.
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Step 8:
Pour in 100 ml (about 1/2 cup) of hot water.
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Step 9:
Reduce the heat to low, cover the pan, and simmer the meat for 30–35 minutes, until tender.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Melted beef fat - 871 kcal/100g
- Fat beef - 171 kcal/100g
- Lean beef - 158 kcal/100g
- Beef brisket - 217 kcal/100g
- Beef - okovalok - 380 kcal/100g
- Beef - lean roast - 200 kcal/100g
- Beef shoulder - 137 kcal/100g
- Beef - ribs - 233 kcal/100g
- Beef - ham - 104 kcal/100g
- Beef - tail - 184 kcal/100g
- Boiled ham - 269 kcal/100g
- Beef corned beef - 216 kcal/100g
- Ground black pepper - 255 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
