If you were going to fry beef, then the first that needs to be made – it is correct to choose meat. It is no secret that culinary specialists prepare different parts of ink in various ways: some parts go for preparation of forcemeat, it is better to cook others, and the softest and gentle meat can be roasted. Cutting, a so-called upper cut, and an okovalok most of all are suitable for this purpose.
It is required to you
- meat at the rate of 200-250 g on the person;
- vegetable oil;
- salt
- ground black pepper.
Instruction
1. Wash meat and dry a towel: it isn't necessary that when frying on a frying pan excess moisture got, first, there will be less splashes, secondly, at the expense of moisture fat will be cooled and on meat the crust which has to protect it from juice loss will be formed more slowly.
2. Cut meat across fibers on pieces 1.5-2 cm thick and properly beat off a special hammer. If you didn't get it, the wooden masher or even a rolling pin will be suitable for the test. It is convenient to beat off meat, having put it between two layers in food wrap: it to save you from splashes, and meat will overturn more conveniently to beat off on both sides.
3. Pour vegetable oil on a frying pan and heat it before emergence of a lung of a smoke. Spread the beaten-off meat on a frying pan, but not too densely to each other, and fry it before emergence of a crust, then turn and also fry on the other hand. Such fast frying is necessary for maintaining juiciness of meat. For fast emergence of a crust it is possible to use also method of flouring in flour or to roll meat at first in a frothed eggs, and then already in flour. What way to choose – a matter of taste.
4. After meat was roasted, reduce fire or set aside a frying pan on less warmed ring, salt it, pepper and continue to fry two minutes from each party. Meat is ready if from it not pink juice, but transparent flows. Beef, unlike pork, can be eaten not fried thoroughly completely, so to speak, with blood. Some consider that completely fried thoroughly meat becomes dried, and prefer beef of average pro-frying at which meat in a piece remains slightly half-cooked. If to consider such piece on a cut, then it is visible that the crust at it dark, and pulp in a piece remains a pink shade.