Kuşbaşı Kavurma

Kuşbaşı Kavurma is a fast, deeply savory Turkish skillet dish of browned beef cubes cooked with onion, green pepper, and tomato. The result is rich and buttery, with concentrated meat flavor and just enough vegetable sweetness to balance the pan-fried beef.

Nutrition · per serving

533kcal

42gProtein

8gCarbs

37gFat

2gFiber

2 servings

Ingredients

8 items

Et ve sebze tabanı

beef sirloin or ribeye, cut into 2 cm cubes400 g

onion, finely sliced100 g

green pepper, cut into thin strips80 g

tomato, peeled and diced120 g

butter25 g

salt5 g

black pepper2 g

Servis için

butter5 g

Tips

•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.

Steps

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.
400 g beef sirloin or ribeye, cut into 2 cm cubes100 g onion, finely sliced80 g green pepper, cut into thin strips120 g tomato, peeled and diced
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.
25 g butter400 g beef sirloin or ribeye, cut into 2 cm cubes
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.
100 g onion, finely sliced80 g green pepper, cut into thin strips
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.
120 g tomato, peeled and diced5 g salt2 g black pepper
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.
5 g butter
6
Serve hot straight from the pan. For a keto meal, pair with a simple cucumber salad or full-fat strained yogurt if desired.

Origin & History

Kavurma is one of the classic meat dishes of Turkish home cooking and has long been associated with simple, direct pan-cooking of small cuts of meat. Versions vary across regions, from plain lamb or beef kavurma to preparations with onions, peppers, and tomatoes, especially in everyday family meals.

turkish beef keto skillet quick gluten-free

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Steps

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.

400 g beef sirloin or ribeye, cut into 2 cm cubes100 g onion, finely sliced80 g green pepper, cut into thin strips120 g tomato, peeled and diced

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.

25 g butter400 g beef sirloin or ribeye, cut into 2 cm cubes

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.

100 g onion, finely sliced80 g green pepper, cut into thin strips

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.

120 g tomato, peeled and diced5 g salt2 g black pepper

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.

5 g butter

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

Origin & History