BEEF FRYING

frying is not such a popular style of cooking these days except AIR frying which is a very low/nil fat process akin to high temperature roasting.

It is possible, of course, to fry most steaks and  tender thinly cut slices of beef.

Air frying allows roasting without additional fat in generally very small oven  ideal for the single person or couple.

More tender cuts are probably going to be more succesful in this enviroment so avoid Brisket.

Rump and Sirloin Steaks would be the best for shallow/pan frying as traditional steaks try to cut them thin so they cook quickly.

Thinly sliced and tenderised slices of Topside can be used for “Minute Steaks” which can be used for the basis of some classic dishes such as Steak Diane and variations of this theme.

Fillet is good for frying and again when sliced thinly it works best or in to batons as in Beef Stroganoff.

(see recipes at lincspf.store in due course or ask for advice on our next call)

Before cooking always take the cuts out of the fridge at least an hour before starting. Alway season before starting cooking  and always pre-heat the pan.