Meat in a pan

Meat in a pan

Category: Meat dishes

Ingredients
Meat (fillet)	700 g
Wine	100-200 ml
Bulb onions	3 pcs.
Vegetable oil	1 tbsp. l.
Salt	taste
Ground black pepper	taste

Cooking method

Peel, wash and cut 1 onion into half rings, then gently and hard enough to crush with your hands to soften the onion and give juice.

Wash the meat, cut into pieces of equal size. Mix with chopped onion and marinate for 30 - 45 minutes.

Peel the remaining onion, wash, cut each onion into 2 parts, set aside 1/2 of the onion to decorate the dish. Cut the remaining 3 pieces into half rings.

Preheat a frying pan with a little vegetable oil and place the prepared meat without onions (you will no longer need it for cooking). Fry the meat on both sides, cover the pan with a lid, reduce heat to minimum and continue cooking, stirring occasionally. The meat will provide enough juice for stewing.

After about 20 to 30 minutes, add the chopped onion rings, stir and continue cooking. 15 minutes before the end of cooking season the meat with spices, 10 minutes before pouring in 100 ml of wine, remove the lid from the pan. The wine should evaporate and the meat should be nicely toasted. After adding wine, it is advisable to observe the readiness of the meat all the time, since wine speeds up the preparation of the dish.

Cut the remaining 1/2 onion into thin half rings and pour over with wine or a little water and vinegar, adding ~ 1/3 tsp. sugar, for 10-15 minutes. Drain the marinade, season the onion with 1/2 tsp. vegetable oil.

Put the finished meat on a dish, sprinkle with pickled onions and serve.

How simple! And how beautiful ...
Thank you.
They cooked like that once, but then it was forgotten ...

[mamusi]

mamusi, to your health! Thanks for stopping by.

Corsica, I liked the recipe, but there was a question about Step 4: just throw out the onions with which the meat was marinated, fry with another portion of onions, if I understood correctly?

[Welta]

Welta, Yes that's right. The onions, with which the meat was marinated, just throw away, he has already given and done all the good things.
Thanks for stopping by.

Thank you for such a quick response: I will cook in a couple of days and report on the results

[Welta]

Welta, it will be interesting to know your opinion on the recipe.
The meat should be cut into shashlik, across the fibers and into pieces of about the same size.

Corsica, help, I'm starting to cook and the question arose: is it preferable to use white or red wine?

[Welta]

Welta, depending on the type and type of meat and on individual taste preferences. Mostly pork is white wine; veal - red wine. You can use any wine that is available. If there is no red wine, then it may well be dry white wine.

Thank you for the quick answer: I have veal and I know the approximate layout of the use of this or that wine, but suddenly for this dish you need specifically white or red. I have both. Did I understand correctly that you used red?

[Welta]

Welta, according to the availability of ingredients - I cooked with both red and white wine. For my taste, it is good to add red if you expect the presence of various sauces, but if there are mainly vegetables and salads, then white wine can give a good shade of taste. However, if it is supposed to be served with red wine, then what is the point of opening white? Add something that is not a pity (vintage does not need to be translated).
P.S. you can easily contact me on "you" if this form of communication is convenient for you.

[Corsica]

Thank you, Corsica, for answer.I report: I used white wine (although there is also a bottle of open red: we often use it in preparation, even add it to compote along with cinnamon and black peppercorns). I took photographs, but for some reason they were loaded upside down in the Gallery, so I did not turn them on in response, I read in the evening how it can be corrected. Now about the main thing: I really, really liked the taste of the meat cooked according to your recipe !!! both me and my husband. Both of them tried pickled onions for the first time: now I will often use this quick method - a great addition, probably, not only to meat. Thank you, Corsica!


Who inserted the photo? merci!

[Welta]

Welta, to your health! Thank you for your feedback! Everything looks delicious.
I am very glad that you like the recipe. Thanks for trusting the recipe.

I took photographs, but for some reason they were loaded upside down in the Gallery, so I did not turn them on in response, I read in the evening how it can be corrected.

Photos are described in clause 13 FAQ and site news.

Who inserted the photo? merci!

The site is looked after by attentive and friendly people. Thank you, Lucumon and moderators.

(although there is also a bottle of open red: we often use it in cooking, even add it to the compote along with cinnamon and black peppercorns).

Very interesting. I don’t remember such a recipe. Maybe if you have the time and desire, share by posting your recipe on the forum?

I don’t think that I will ever dare to publish the recipe, and even with photographs: they are not very good for me, photographs (I really look at my “talents”) and you were very kind, saying that “it looks delicious”. My meat was already chopped (about the same as for beef stroganoff) and there is no such effect, of course, as from the appearance of large pieces, and the potatoes look a little dry.
For compote special - my husband; I can describe the procedure: first caramelizes sugar (usually brown); adds water; after boiling: black peppercorns, a few cloves, a couple of small tubes / sticks of cinnamon; red wine; after the wine has been evaporated, he puts down the plums. It boils literally for a minute or two, then "comes" on the switched off burner. Plums remain firm.

You were very kind when you said that "looks delicious." My meat was already chopped (about the same as for beef stroganoff) and there is no such effect, of course, as from the appearance of large pieces, and the potatoes look a little dry.

Yes, no, I just wrote my impressions. I noticed the slicing and, if the taste did not disappoint, then only thanks to you, since you did not dry the meat during cooking. And potatoes, most likely, are just a delicious crumbly variety and do not look dry.

they are not very good for me, photographs (really, I look at my "talents")

A trait that can help improve skills, if desired. Everything is not so difficult, the main thing is to remember that the ideal is not achievable and one must be able to work with what is at the moment and be happy with what is, and remember all possible "improvements" and leave for the next work.

By compote

Thank you! An interesting recipe. It's a pity there are no proportions, but the principle is clear.

[Corsica]

Corsica, Ilona, ​​I'm going with a photo report!
Today we dined very tasty
Wine took home rose (more precisely from Muscat grapes). There is a little left in the bottle. She didn't go into the cellar after another.
Everything went great!
Thank you!

[mamusi]

mamusi, to your health! Thank you for your feedback and for trusting the recipe!
I'm glad you enjoyed the cooked meat.