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Simple Tips for Sautéing Meat

Rosi StoyanovaRosi Stoyanova
Nadia Galinova
Translated by
Nadia Galinova

Sauteing is a technique of quickly frying the product in a small amount of fat. The fat should be very hot and the meat should not be stirred, but turned with the movement of the pan.

You need to choose a suitable pan, which is deep and large enough, so that you can place the meat on one level. The fat should barely cover the bottom and the pieces of meat should not overlap. It is best for the pan to have straight walls, which curve to the bottom.

The best way to cook pieces of meat, chicken or fish is to saute them. Dry the meat well and put it in the heated fat, as mentioned above. Quickly fry it on both sides, so that the meat becomes red, but remains juicy.

The meat juices that remain at the bottom of the pan, which have acquired a pleasant caramel color, can become part of a great sauce, which is quick and easy to make.

If the pieces of meat you are sautéing are thicker, just fry them for a longer time, then cover the pan with a lid to stew and soften the meat.

To make a successful sauté, you need to know, that the meat should not be wet. This applies to all products that you want to sauté. Dry them well before frying them. You can also flavor the product and roll it in flour just before putting it in the pan.

Satueing meat

If your fat is not hot enough, the meat will not fry well.

Do not place the pieces close together, because if they are too thick they will stew and not fry. Do not overfill the pan. It is better to fry several times to get a good end result.

Season the meat shortly before or after sautéing. Turn the pieces often, until you see that they have obtained a nice brown color. Remember that the deep, large pan plays an important role in this process.

We have a great recipe for sauteed beef with white wine and rosemary for you

Necessary products: 4 pieces of deboned beef, 1 tbsp. of flour, 4 tbsp. of olive oil, 1 1/2 tbsp. chopped rosemary, 4 finely chopped cloves of garlic, 2/3 cup of dry white wine.

Remove the excess fat from the meat, dry it and season it with as much black pepper and salt as you like. Heat 1 tbsp. of olive oil in a suitable pan.

Saute the meat, two pieces at a time, which should turn pink on the outside. Cook the other two fillets as well. Leave the meat aside for now.

Saute the rosemary and garlic with the remaining olive oil. Add the wine, salt and black pepper. Boil and stir, until the mixture has reduced by half. Add the meat, along with the juice that should have separated. Leave it for a few minutes on low heat.

In addition to sauteed meat, we recommend trying our recipes for sauteed mushrooms or sauteed potatoes.