Add onions to the pan before the beef mince. Here's a more detailed explanation of the process:
Step-by-Step Guide to Cooking Onions and Beef Mince
The typical sequence for cooking onions and beef mince ensures optimal flavor and texture. The onions are softened and slightly caramelized before the mince is browned.
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Heat Oil: Begin by heating oil (vegetable, olive, or your preferred type) in a large frying pan or skillet over medium-low heat.
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Add Onions and Cook: Add the chopped onions to the pan and cook for approximately 5 minutes, stirring occasionally. This softens the onions and allows their sweetness to develop. Maintain a medium-low heat to prevent burning.
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Increase Heat and Move Onions Aside: Turn the heat up to medium-high. Push the softened onions to one side of the pan.
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Add Beef Mince: Once the pan is hot, add the beef mince to the empty side of the pan. Leave the mince untouched for about a minute to allow it to brown properly.
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Break Up and Brown the Mince: Use a spatula or spoon to break up the mince and continue cooking until it is browned all over.
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Combine and Cook Thoroughly: Mix the browned mince with the softened onions and continue to cook until the mince is cooked through and no longer pink.
By following this order, the onions will properly soften and caramelize, infusing their flavor into the mince as it browns. This method prevents the onions from steaming in the moisture released by the mince.
