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Pan-fried meat

Pan-Fried Meat

Pan-fried meat is a quick, hearty, and delicious dinner! Meat cooked in a skillet is such an everyday dish that there hardly seems to be anything left to say about it. And yet, every home cook has their own unbeatable version of it.

naniki

Recipe author

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Composition / ingredients

Servings:

Pork (any meat)

300

Onion

Sunflower oil

Ground red pepper

Table salt

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 34 % 11 g

Fats 56 % 18 g

Carbohydrates 9 % 3 g

220 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 45 min

Step 1:

To make pan-fried meat, grab any cut you like (here I'm using pork), an onion, a little neutral sunflower oil, salt, pepper, and any spices you enjoy.
Step 2:

Rinse the meat well and pat it thoroughly dry with paper towels, then cut it into medium chunks. If the pieces are too small, the meat can dry out, especially a leaner cut. If they're too large, they may not cook through and you'll end up having to braise them longer, then sear them again.
Step 3:

You could throw the meat straight into a hot skillet, but that's a little too plain, so I like to give it a quick marinade first. Put the cut-up meat in a bowl, add salt and ground black pepper — or better yet, a blend of freshly ground peppercorns — and toss to coat.
Step 4:

Add a little sunflower oil and toss again until everything is well coated. Let the meat sit and marinate for at least 10 minutes.
Step 5:

Heat a skillet and lay the pieces of meat into the hot oil so they quickly "grab" onto the pan. Once the underside has seared, it will release from the bottom on its own.
Step 6:

At that point, quickly flip the pieces and do the same on the other side. This way all the juices get sealed in.
Step 7:

Add a medium onion, cut into dice, to the meat and fry, stirring, until the onion softens. When the onion turns translucent and starts to caramelize, pour in a little hot water, cover, and let the meat finish cooking through. Once the water has cooked off, give everything one more good fry, stirring as you go.
Step 8:

And that's it — the pan-fried meat is ready to serve! You can also stir in a little sour cream or some thinned-out tomato paste and let it simmer together for a wonderful meat in sauce. Pan-fried meat like this makes a great starting point for all kinds of dishes.

Just about any meat works for the skillet: beef, lamb, pork, poultry, or game. Pan-frying is one of the oldest and most widespread ways to cook meat — probably older only than roasting over an open fire on a spit or skewers. Fried meat can be served on its own or with any side. You can also build all sorts of dishes on it: add potatoes, cabbage, or other vegetables for a great stew; add carrots and rice for a pilaf-style dish; stir in sour cream or tomato sauce for a beef stroganoff or goulash. Experiment!