Meat goes well with onions. Any cook knows this.
However, this combination can be very easily ruined if you make one common mistake during preparation.
So, putting the ingredients into the pan at the same time is the wrong approach.
In this case, one of two undesirable consequences will occur: either the meat will remain partially raw, or the onions will burn.
And this phenomenon is explained very simply: the meat and vegetable components reach full readiness at different times.
When can you put onions in a frying pan?
The chopped vegetable can be placed on the hot surface at the moment when the meat is already partially cooked.
You need to focus on the meat juice: onions can be added only when the liquid has almost evaporated.
If this condition is met, the ingredients will "be friends". The meat will have time to fry well, and the onion will acquire a pleasant golden color and sweet taste.
Nothing will burn or remain raw. The finished dish will delight even the most fastidious gourmet with its taste.
