Beef in Carrefour have to sell, this kind of beef is specialized in beef steak, a piece of roughly more than twenty, there are larger, more than thirty, and then prepare some potatoes, round onion cut into cubes, butter, lemon is the last seasoning with. First take the butter from the refrigerator, soften, put into the pan, many people are simply put butter to fry, my experience is that this is sometimes not good to grasp the proportion of the paste, so I add a little salad oil, oil heat directly into the beef to fry (I forgot to tell you, I have a special hammer knocking beef in the Metro sold, frying before the hammer knocked the beef loose, and to be sprinkled with a little salt to the beef to marinate a little bit to go to the water). . This way, the beef will be more tender!) The frying time should be determined according to personal taste, I usually fry six mature, after frying the beef into the plate, the top I will put a layer of very thin slices of butter, it will melt in the beef on its own, do not put can be put, but put it will be very fragrant, this is my and a German friend learned. Then use the rest of the oil to fry the potatoes, round onions, etc., out of the pan together into the plate, before eating the lemon squeeze some juice to the top of the steak can be! When eating, you can according to personal taste sprinkle some pepper, salt and so on.

Beef steak

Beef (thick meat is good) 1000 grams

Lard 100 grams

Salt moderate

Methods:

1, the beef will be cut into 6 pieces of beef steak thickness of about 1.5-2 centimeters, with a knife slightly patted flat, in the sinews of the slight cut a few cuts (so as not to be deformed when cooked).

2, frying pan on a high flame, under a small amount of oil, put the steak, quickly burst dry on both sides, that is, change to a small flame, and then add the right amount of oil, the steak will be a little fried, sprinkled on both sides of the salt, continue to fry until cooked from the pot.

3, frying steak (2 cm thick) the time required, depending on the steak required degree of doneness:

Red steak (raw steak) 1 minute on each side.

Light red steak (medium rare)

Partial rare 2-3 minutes on each side.

Parboiled 3-4 minutes on each side.

Seared steak 5 minutes on each side.