Sautéing

Sautéing cooks ingredients quickly in a small amount of fat over medium to medium-high heat.

Sautéed reindeer (Finnish: poronkäristys [ˈporoŋˌkæristys], Swedish:

Beef Stroganoff, also spelled beef Stroganov, is a Russian dish of sautéed pieces of beef in a sauce of mustard and smetana (heavy sour

The liver and the onions are usually sautéed or otherwise cooked together, but sometimes they may be sautéed

The meat and innards are cut into thin strips, sautéed with garlic and onions, and simmered in a mixture of soy sauce and

German: [ˈrøːʃti]) is a Swiss dish consisting mainly of potatoes, sautéed or shallow-fried in a pan.

a Filipino dish made from shredded canned corned beef (carne norte) sautéed with onion.

Spanish) is a piquant Filipino dish of pork or beef lungs and heart sautéed in tomatoes, chilies and onions.

soupe à l’oignon [sup a lɔɲɔ̃]) is a soup of onions which are sautéed and then cooked in meat stock or water, usually served gratinéed

Sautéing or sauteing (UK: , US: ; from French sauté [sote] 'jumped, bounced', in reference to tossing while cooking) is a method of cooking that uses a relatively small amount of oil or fat in a shallow pan over relatively high heat.