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Et Kavurma
Beef chuck slowly cooked until tender, then browned in butter with black pepper.
Place the beef in a heavy covered pot over medium heat. Stir until it releases some juices; lower the heat before the pan dries.
Cover and simmer very gently in the released juices for 60–75 minutes. Check periodically and add a small splash of hot water if the pan dries before the meat is tender.
Braising & Stewing
Use a covered pot and the recipe's liquid level to cook gently without turning the dish into soup.
Moist-Heat Cooking
Adjust the heat by watching the liquid, rather than relying only on the stove setting.
A fork enters the meat easily. Chuck varies; continue gently and add small splashes of water if needed.
Uncover and let excess liquid evaporate. Add the butter and salt, then brown over medium heat for 5–10 minutes, stirring. Add green peppers during the final few minutes if using.
Dry-Heat Cooking
Recognize the difference between food releasing liquid and food beginning to brown.
Finish with black pepper and serve hot with bread. Refrigerate leftovers promptly in shallow containers; reheat to 165°F.
This version uses beef chuck and butter from the original alternatives. Keep a close eye on the pot as the juices evaporate; the meat should become tender before the final browning.
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