There are tricks, and I want to tell about them.
Secret # 1
Slicing. Each type of meat needs to be cut differently. So, for example, meat with fat can be straws or even very small pieces.
But it is better not to grind lean pork and beef too much, as there is a risk of overdrying.
Rinse a piece of meat in running water, then dry it on a paper towel and cut into medium pieces, across the fibers.
Important! Beef for the basics or beef stroganoff is always cut into cubes or strips, since it is almost not fried, but stewed.
Lamb is tastier and juicier in rectangles or cubes.
You don't need to chop the chicken breast finely, but you can chop the pork into crumbs.
Secret # 2
It's all about the bow! The right onion for meat is white and hot. Sweet, lettuce, red or purple for meat can be used, but the effect will not be the same.
Important! First, onions are fried in half rings until soft, and then the meat is laid on it in pieces.
Additionally, for serving, the onions must be fried separately to lay out the golden crispy onion rings in a beautiful slide.
Secret number 3
The liquid is water or broth. And sometimes wine, beer, fruit juices. Adding a little bit of water when frying meat is a great idea.
Important! Liquid can be poured into meat with onions, but no more than 1/3 or 1/2 cup. The meat should be fried, not boiled in broth or wine.
Even the toughest beef or lamb can be softened by skillfully adding various liquids.
The main thing is not to get carried away with citrus juices, as they strongly dry the meat fibers.
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Thanks for reading to the end!