Fried Eggs With Beef And Onions Recipes

FRIED EGGS WITH BEEF AND ONIONS

Steps:

• Whisk the eggs with sugar and salt.
• Cut the onion to 1 cm pieces and mix it with the ground beef.
• Fry it to desired cooked level.
• Heat 1 1/2 tablespoon oil.
• Fry 1/4 of the egg mixture until the down side is light brown.
• Spread 1/4 of ground beef and onion mixture .
• Fold the fryin eggs in half the engulfing the beef.
• Fry the upper side of the eggs until light brown.
• Serve immediately.
• Repeat 3 more times, making three more servings.
• For garlic lovers, add garlic to beef and onion mix.
• For color, dash paprika on top.

FRIED ONION BURGER

Steps:

• Preheat the oven to 250˚ F. Mix the beef with 1 teaspoon each salt and pepper in a large bowl, then form into 8 balls.
• Heat the vegetable oil in a large skillet over medium-high heat. Add 2 of the beef balls and slightly flatten with a metal spatula. Place a handful of the sliced onions on each patty (you'll use about a quarter of the onions for 2 patties - it will seem like a lot!) and flatten the beef into 1/4-inch-thick patties, pressing the onions into each burger. Cook until browned on the bottom, about 3 minutes. Carefully flip the burgers along with the onions and cook until the onions are browned and tender, about 2 more minutes. Flip the burgers again, along with the onions, and top each with a slice of cheese. Cover and continue cooking until the cheese melts, 30 seconds to 1 minute. Transfer to a baking sheet and keep warm in the oven until serving.
• Repeat with the remaining beef and onions to make 8 burgers total, adding more vegetable oil to the skillet if needed. Serve 2 burgers on each bun with ketchup, mustard and/or pickles.

FRIED EGGS WITH ONION (UKRAINIAN / RUSSIAN)

Steps:

• Finely chop the onion. Brown it in the butter. Break fresh eggs over them. Sprinkle with salt. Fry.

MONGOLIAN BEEF AND SPRING ONIONS

Steps:

• Heat 2 teaspoons of vegetable oil in a saucepan over medium heat, and cook and stir the garlic and ginger until they release their fragrance, about 30 seconds. Pour in the soy sauce, water, and brown sugar. Raise the heat to medium-high, and stir 4 minutes, until the sugar has dissolved and the sauce boils and slightly thickens. Remove sauce from the heat, and set aside.
• Place the sliced beef into a bowl, and stir the cornstarch into the beef, coating it thoroughly. Allow the beef and cornstarch to sit until most of the juices from the meat have been absorbed by the cornstarch, about 10 minutes.
• Heat the vegetable oil in a deep-sided skillet or wok to 375 degrees F (190 degrees C).
• Shake excess cornstarch from the beef slices, and drop them into the hot oil, a few at a time. Stir briefly, and fry until the edges become crisp and start to brown, about 2 minutes. Remove the beef from the oil with a large slotted spoon, and allow to drain on paper towels to remove excess oil.
• Pour the oil out of the skillet or wok, and return the pan to medium heat. Return the beef slices to the pan, stir briefly, and pour in the reserved sauce. Stir once or twice to combine, and add the green onions. Bring the mixture to a boil, and cook until the onions have softened and turned bright green, about 2 minutes.