Frying meat (no matter whether it is beef, pork, lamb or veal) should be done shortly before serving - the fact is that when storing fried meat, its taste gradually decreases.
At the same time, you can cut meat for frying in both small and large pieces. But it is worth remembering that meat fried in a large piece can be used for both cold and hot dishes, but meat fried in small pieces is suitable only for hot dishes. Of course, it is most convenient to fry meat in a pan - and the time required for frying directly depends on the thickness of the piece. You can check the readiness of the meat with a small knife or skewer - you just need to pierce a piece of meat and see what kind of juice will flow out. If there is no blood impurity in the juice, then the dish is ready. If you want to make the meat softer and more tender, marinate it before frying. A hearty and very tasty dish is obtained if you cook fried meat with sour cream and onions.
For this dish we need: 500 grams of meat, 100 grams of sour cream, 100 grams of tomato sauce, two large onions, vegetable oil and flour for frying, pepper and salt to taste, fresh herbs for decoration.
• Fillets must be thoroughly washed, cleaned from films and tendons. Cut the prepared meat into pieces, season with salt and pepper, beat off large pieces.
• Fry the meat in a very preheated skillet on both sides until each piece is browned and covered with a delicious crust.
• In a separate skillet, fry finely chopped onions, lightly floured.
• Add half a cup of sour cream to the skillet with onions and simmer the sauce for five minutes, stirring thoroughly.
• Add tomato sauce and salt to taste to the resulting gravy, pour this mass over the fried meat.
• Serve this dish with fried potatoes or mashed potatoes. Sprinkle the meat with finely chopped herbs on top.
