Fried Beef Chops Stewed with Vegetables

Name: Beef Chops with Onions and Tomatoes – Pan-Fried and Stewed
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: European
Ingredients: Beef steak 2; Tomatoes 2; Onion 2; Olive oil 1 tbsp; Water half a cup (100 ml); Sugar 1-2 pinches (optional); Salt, ground black pepper, coriander to taste; Sliced fresh vegetables, herbs optional; Hot tomato sauce or adjika optional; Fresh bread for serving

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1 h

A beef chop is often associated with a steak. They say the word “steak” comes from an Old Norse word meaning “to roast.” A steak is a thick piece of meat cut across the grain from the carcass.

And there he is before your eyes: a huge hairy Viking in a horned helmet, with an axe in one hand and a “steak” in the other. Just like in the movies. Meat, ale from a horn, an axe and a shield. Still, I’m sure that for these guys a pork chop was held in high esteem too.

But even in deep antiquity, the meat of sacrificial bulls was cooked on grates in big pieces. I don’t know how they chewed the meat of an old cow, but you’ll agree that in those days killing young working animals was wasteful, so the animals sacrificed were surely not very young.

The word “beefsteak with egg” already tells you which meat it is made from and how it is cooked. Beef is beef, and steaks are pieces. So, literally, pieces of beef. Beefsteak is a dish of fried beef, a kind of steak. There are many variations in how the meat is prepared, cooked and served.

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Ingredients

2 servings

For the chops and sauce
Beef steak 2
Tomatoes 2
Onion 2
Olive oil 1 tbsp
Water half a cup (100 ml)
Sugar 1-2 pinches (optional)
Salt, ground black pepper, coriander to taste
For serving
Sliced fresh vegetables, herbs optional
Hot tomato sauce or adjika optional
Fresh bread for serving

Step-by-step recipe

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How to prepare and fry the meat

Beef is leaner than pork, though it is a little trickier to cook. Making beef chops at home is not hard; the key is to choose the right meat and prepare it properly.
Prepare the beef and the vegetables for the sauce. Shops usually sell beef already properly cut. All you need to do is pound it and marinate it a little if the meat is tough.
Pound the beef well; this is very important. Pound it thoroughly and for a long time, until the piece is very thin, even translucent, and about the size of a small plate. The thinner you pound the meat, the tastier and more tender the chop will be.
Salt and pepper the beef, preferably with freshly ground black pepper.
Fry the meat over high heat. Put the prepared pieces of beef in a hot frying pan with olive oil. The pan must be very hot, red-hot.
Fry the meat for 1.5-2 mins on one side, turn it over and fry for another 1.5-2 mins. A crust should form that will keep the juice inside the meat during further cooking, stopping the meat from curling up and holding in moisture. That is what makes the beef chop juicy.

Onion and tomato sauce

Fry the onion, cut into strips, in olive oil in another frying pan over medium heat until golden.
Make the tomato sauce. Scald the tomatoes with boiling water, peel them and remove the seeds. Chop the flesh with a knife and add it to the onion. Add a little salt and pepper, the coriander and, if you like, 1-2 pinches of sugar. Cover the pan with a lid and stew over low heat for 4-5 mins.

Stewing

Add the tomato sauce with onion to the fried beef, pour in half a cup of water (100 ml) from the kettle and stew under a lid over the lowest heat for 15 mins.
If the beef chops with onions and tomatoes have a lot of liquid, take off the lid, turn up the heat and let the excess liquid evaporate until the sauce thickens.

Serving

Put the beef chops on plates and top with the onion and tomatoes. Add sliced fresh vegetables and herbs if you like.
If you like, add hot tomato sauce or adjika; beef chops are especially good with it. And fresh bread, of course.

Calories and macros

520 kcal

Serving ≈ 450 g

Protein58 g46% of kcal
Fat25 g45% of kcal
Carbs11 g9% of kcal

100 g116 kcalProtein 12.9 gFat 5.6 gCarbs 2.5 g

Calculated from the recipe ingredients, excluding salt and spices. Data: USDA and Matvaretabellen.

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