Kuşbaşı Kavurma

Ingredients

Instructions

1. 1

   Pat the beef very dry with paper towel, then cut into even 2 cm cubes if not already prepared. Slice the onion finely, cut the green pepper into thin strips, and peel and dice the tomato. Keeping the beef dry helps it fry rather than steam, which is essential for proper kavurma flavor.

2. 2

   Heat a wide heavy pan or sauté pan over high heat until very hot. Add the 25 g butter and, as soon as it foams, add the beef in a single layer. Leave it undisturbed for 1-2 minutes to take on color, then stir-fry for 4-5 minutes until the meat has browned on the edges and released most of its juices. If the pan looks crowded, spread the meat out and keep the heat high so the liquid evaporates quickly.

3. 3

   Add the sliced onion and green pepper to the beef. Cook for 3-4 minutes, stirring often, until the onion softens and the pepper loses its raw edge but still keeps some shape.

4. 4

   Add the diced tomato, salt, and black pepper. Cook for 5-6 minutes over medium-high heat, stirring occasionally, until the tomato breaks down and lightly coats the meat rather than becoming a loose sauce. The finished dish should be moist and glossy, not watery.

5. 5

   Reduce the heat to low, add the remaining 5 g butter, and toss for 30 seconds to enrich the glaze. Taste and adjust seasoning if needed. Rest the kavurma off the heat for 2 minutes before serving so the juices settle back into the meat.

6. 6

   Serve hot straight from the pan. For a keto meal, pair with a simple cucumber salad or full-fat strained yogurt if desired.

Nutrition per serving

Notes

• •Use a wide pan rather than a deep pot; surface area is the key to getting the beef to fry properly.
• •Sirloin gives a leaner result, while ribeye gives a richer and more tender kavurma.
• •If your tomato is very juicy, cook 1-2 minutes longer so the mixture stays concentrated and keto-friendly.
• •Traditionally, kavurma is cooked simply and confidently; avoid adding unnecessary spices that overpower the beef.

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