In article >, Arri London >
wrote:

> Stark wrote:
> >
> > Trimmed and cut into cubes I can't for the life of me get them browned.
> > They begin to brown, producing some fond, then Pfffft! all this liquid
> > appears, frothing, diluting the fond and probably boiling my beef.
>
>
> Poor quality meat
>
> Oil not hot enough
>
> Pan too crowded

I was browning 3 1/2 pounds of beef cubes. I trust the meat; the pan
was obviously too full. In three crowded batches it took a little over
30 minutes. An uncrowded pan would mean 6 or 7 batches. Sounds like a
plan, but dangit! I'll have to get up before 10:00.

Thanks to all.