Delicious, juicy fried meat with onions and orange peel is easy to cook and eaten quickly. Step by step cooking with a photo of a festive recipe with a warm aroma and piquant taste. Video recipe.
Recipe content:
- Ingredients
- Step by step cooking of fried meat with onions and orange zest
- Video recipe
Want to diversify your diet and spice up a regular meat dish? Cook classic grilled meat with onions in a dry skillet, but in an original way. Add orange peel for a zest, stunning aroma and unusual delicate flavor. The dish is prepared easily and quickly. It will surely appeal to all eaters, especially gourmets. The dish is combined with fried vegetables, a slice of fresh bread, any potato side dish, boiled cereals and spaghetti.
For the recipe, you can take any kind of meat that you prefer: pork, beef, veal, lamb, poultry, rabbit, etc. Instead of orange peel, you can use peeled orange slices or freshly squeezed juice. Thanks to the combination of light sweetness of meat and piquancy of citrus notes, the finished dish has a unique taste and exotic aroma. If you like culinary experiments, are fans of meat food and are attracted by the orange flavor, then take the recipe in your notes. The food will diversify not only the everyday menu, but will also decorate any festive table, all eaters will certainly be surprised by the unusual serving.
- Caloric content per 100 g - 225 kcal.
- Servings - 3
- Cooking time - 45 minutes
Ingredients:
- Meat (any sort) - 700 g
- Garlic - 1 clove
- Ground black pepper - a pinch
- Vegetable oil - for frying
- Salt - 1 tsp or to taste
- Orange zest (dried or fresh) - 1 tsp
- Onions - 1 pc.
Step by step cooking of fried meat with onions and orange peel, recipe with photo:
1. Wash the meat and pat dry with a paper towel so that it does not splash on contact with hot oil. Cut the veins with the films from a piece and cut it into medium-sized slices. Try to keep them the same size, then the meat will cook at the same time and evenly. Pour vegetable oil into the pan and heat well. Place the meat in it and turn on high heat so that it seals with a golden brown crust, which will preserve the juice. Place the meat in a pan in one layer, then it will fry. If you pile it up in a mountain, then it will begin to stew and part of the juice will be lost.
2. Peel the onions, wash, chop into half rings and send to the pan to the meat. Screw the temperature down to medium setting.
3. Peel the garlic, cut into strips and send after the onion. Add orange zest to the skillet. If desired, dried orange peel can be ground into a fine powder, then the aroma will be better revealed.
4. Season the meat with salt, ground pepper and any herbal spices. Ground nutmeg and Provencal herbs are well combined here.
5. Stir the meat and fry until tender, ie. softness. But make sure not to overexpose it on the stove. Otherwise, it will become very dry and less juicy. Serve hot after cooking.
See also a video recipe on how to cook pork with oranges.
