First fry the meat. Place the meat cubes in a hot frying pan with oil. Don’t rush to mix. At first the meat will stick to the bottom, but you need to wait until a crust forms. After a few minutes, the meat will move away from the bottom of the pan on its own. Now you can mix. When the meat is fried and a crust has formed, add the onion and fry it. The bottom of the pan remains clean, the meat and onions are well fried and do not burn.
This method is ideal if you just want meat and onions, for example, to serve with potatoes. When preparing dishes like stroganoff, I always fry the meat and onions separately. For stroganoff, I use beef tenderloin, cut into thin strips, and I don’t want to dry it out while the onions are frying.
Write in the comments whether you agree with me and what you do in this situation.
