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Skillet Daging Sapi dan Kentang Renyah

Skillet Daging Sapi dan Kentang Renyah
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Fakta Nutrisi

Per sajian 400g

% Nilai Harian berdasarkan diet 2000 kkal

Kalori 620 kcal
31% DV
Total Lemak 36.0g
55% DV
Total Karbohidrat 34.0g
11% DV
Protein 38.0g
76% DV

Tentang

Hidangan sederhana bergaya rumahan dari daging sapi yang ditumis hingga kecokelatan bersama kentang empuk sampai gurih dan mengenyangkan. Menu comfort food kaya protein ini memadukan pati dan rasa gurih yang mantap.

Bahan-bahan

Daging Sapi dan Kentang Wajan dengan Pinggiran Renyah

Catatan pembuka


Ini adalah hidangan wajan yang lugas dan mengenyangkan, dibangun di atas kekuatan tenang daging sapi dan kentang. Metodenya dirancang untuk menghasilkan pencokelatan yang dalam, daging kentang yang empuk, dan tekstur akhir yang kokoh namun tetap bersih. Rasanya harus terasa utuh tanpa hiasan, dengan setiap unsur membawa bobotnya sendiri.

Inti resep


  • Kategori hidangan: Hidangan wajan gurih

  • Masakan atau asal: Kontemporer

  • Jenis sajian: Hidangan utama

  • Hasil: 1 porsi

  • Ukuran porsi: 400 g

  • Waktu persiapan: 10 menit

  • Waktu memasak: 22 menit

  • Waktu total: 32 menit

  • Tingkat kesulitan: Sedang


    • Peralatan


  • Wajan berat 24 cm

  • Spatula

  • Pisau chef

  • Talenan

  • Timbangan digital


    • Bahan


    Utama


  • Daging sapi, dibersihkan dan dipotong menjadi potongan 2 cm: 220 g

  • Kentang, dikupas dan dipotong dadu 1,5 cm: 180 g


    • Metode


  • 1. Letakkan wajan di atas api sedang-besar dan biarkan benar-benar panas, sekitar 2 menit. Masukkan daging sapi dalam satu lapisan dan panggang tanpa diganggu selama 3 menit, sampai sisi bawahnya berwarna cokelat tua. Balik dan lanjutkan memanggang selama 2 menit lagi, sampai daging sapi memiliki kerak yang kokoh dan permukaannya tidak lagi mentah.


  • 2. Tambahkan kentang ke dalam wajan dan aduk agar terlapisi lemak yang keluar serta sisa pencokelatan di dasar wajan. Masak selama 12 hingga 14 menit, aduk setiap 2 menit, sampai kentang empuk di bagian tengah dan pinggirannya keemasan serta sedikit renyah.


  • 3. Kecilkan api menjadi sedang dan lanjutkan memasak selama 2 menit, balik campuran sekali atau dua kali agar daging sapi tetap berair dan kentang mendapatkan warna akhir yang merata. Hidangan akhir harus tampak mengilap dari sari wajan, dengan daging sapi matang sempurna dan kentang mudah terpotong bersih oleh pisau.


    • Penataan dan penyajian


    Pindahkan isi wajan ke piring hangat atau mangkuk dangkal. Bentuk menjadi gundukan yang padat, biarkan permukaan yang kecokelatan tetap terlihat. Sajikan segera saat pinggiran kentang masih renyah dan daging sapi masih panas serta berair.

    Catatan profesional


  • Jaga daging sapi tetap dalam satu lapisan pada awal memasak; wajan yang terlalu penuh akan menghambat pencokelatan.

  • Potong kentang secara merata agar tingkat kematangan empuk dan warnanya sama.

  • Tekstur akhir harus terasa padat tetapi tidak berminyak, dengan pemisahan yang jelas antara bagian luar yang renyah dan bagian dalam yang lembut.
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