Beef cutlets- it's a classic meat dish. They turn out to be tender in taste, so they can be eaten even by people who adhere to the principles diet food.

Beef Cutlets: Recipe

A sprig of parsley - 5 pcs.

Vegetable oil - 90 g

a little bit of flour

A couple of garlic cloves

Pair of eggs

Veal tenderloin - 0.4 kg

Large onion

Clean the beef meat from films and fat, chop sharp knife into small pieces. Place the meat in a large bowl. Crack in the eggs, mix thoroughly. Chop onion, garlic and parsley. Add these ingredients. Season with salt and pepper. Knead the mince again. Form small cutlets, roll them lightly in flour and fry in hot oil. For getting original taste, you can lightly brown the cutlets in the oven. Serve the dish with juicy vegetables and potatoes.

Minced beef cutlets

Ingredients:

Sunflower oil - 2.1 tbsp. spoons

large bulb

Beef minced pulp - 0.8 kg

Garlic clove - 2 pcs.

bunch of parsley

For mustard sauce:

Fat cream - 0.3 l

coarse salt

Mustard - 3 tablespoons

Peel the onion with garlic, chop. Wash parsley, dry, chop small pieces. Combine ground beef, parsley, egg, onion and garlic in a bowl, season with seasonings. Place the finished minced meat in the refrigerator, leave for half an hour. Form into small round patties. Heat sunflower oil in a frying pan, fry the products. Whip the mustard and cream, pour the sauce into the pan, reduce the heat and cook the dish for 10 minutes.

Recipe for minced beef patties

Ground beef - ? kg

Mustard - 1 tbsp. spoon

Large onion

Milk - 1 tbsp.

Mustard - 1 tbsp. a spoon

Medium potato - 2 pcs.

Garlic clove - 4 pcs.

Salt

Grate peeled potatoes, onion and garlic. Mix minced meat with grated vegetables, pour in milk, add an egg, mustard, be sure to season. Knead the minced meat with your hands, blind small oval cutlets. Roll them in a mixture of breadcrumbs and semolina, fry in hot oil.

Juicy beef cutlets

You will need:

Salt - 10 g

Fresh milk - 0.2 l

Beef meat - 1 kg

onion head

Potatoes - a couple of pieces

Bread pulp - 0.2 l

Garlic clove - a couple of pieces

ground pepper

Breadcrumbs

A couple of large spoons of sunflower oil

Water - 0.15 l

Rinse chilled meat. Free the garlic, potatoes and onions from the peel and husk. Chop the vegetables with beef into pieces so that it is more convenient to chop them. If the resulting mass is not too tender, turn it in a meat grinder again. Pour milk over the bread mass, let stand for a few minutes. Squeeze, stir in cutlet mass. Enter the chicken eggs into the minced meat, add seasonings with salt. Put a deep saucepan on the fire, pour in the oil, heat it up. Form small patties, roll in breadcrumbs and flour, fry for 10 minutes on each side. Lower the fire, extinguish with the lid closed. Add some water. Salt the resulting sauce a little, cook for 10 minutes. Shift finished goods on a platter, drizzle with the sauce of your choice, serve with a simple side dish.

Cutlets pork, beef - recipe

onion

chicken egg

Pork - 0.3 kg

Beef pulp - 0.4 kg

Fresh milk - 0.15 ml

White bread crumb

Butter - 2 tablespoons

Salt - 10 g

Ground black and allspice

Breadcrumbs for breading

Olive oil - 3 tbsp. spoons

Defrost meat, wash, chop into small pieces. Grind the meat to get minced meat. Peel the onion, chop and fry until golden brown. Lightly salt the onion, season with pepper, cool slightly, pour into chopped meat along with oil. Put the bread pulp in a deep bowl, pour milk on top, let it swell for 2-3 minutes. Squeeze and mix into minced meat. Break into a separate bowl egg, divide into yolk and protein. Mix the yolk into the minced meat. Spice up ready mix, knead with your hands, beat a few times on a bowl.

Squirrels beat with a whisk to a state of strong foam, pour into minced meat. Knead the cutlet mass several times, form the same cutlets, roll in breadcrumbs. Pour vegetable oil in a frying pan, add butter, heat, lay the products. Roast until golden brown, reduce the heat, pour in 90 ml of water, salt a little, cover with a lid, simmer for 7 minutes. Cutlets from beef and pork serve with fresh vegetables.

Juicy beef cutlets - recipe

You will need:

Beef tenderloin - ? kg

Onion - a couple of pieces

Chicken egg - 2 pieces

Salt - 5 g

garlic clove

Ground black pepper - 5 g

bunch of parsley

Wheat flour - 90 g

Vegetable oil - 2 tablespoons

Wash and cool the meat, cut into small pieces. During cutting, get rid of the hymen and all veins. After that, chop with a sharp sharpened knife. Wash the parsley, garlic and onion, free from the husk, chop with a knife. Combine the ingredients in a deep bowl, add spices and eggs. Knead the minced meat, put it in the refrigerator for half an hour. Form small patties, giving them a flattened shape. Roll in flour, fry from every minute for a few minutes. Put on a baking sheet, bake in the oven. The temperature should be 180 degrees.

delicious meatballs beef

Minced beef - 0.6 kg

Ground pine nuts

Vegetable oil - 2 tablespoons

Bread - 4 slices

Ham - 0.15 kg

Twist the ground beef twice, season with spices. Form cutlets. Wrap the strips of ham around and secure with skewers to keep their shape. Fry the products in a hot skillet for about 10 minutes. Carefully remove the skewers before serving. Spread cutlets on toasted slices of bread. Garnish with pine nuts and chopped herbs.

Beef cutlets - photo:

Recipe with oatmeal

Chopped meat - ? kg

Salt kitchen

Oat flakes - 70 g

Milk - 0.15 ml

onion

Black ground pepper

Fresh greens - 10 g

50 g breadcrumbs

Combine milk with minced meat. Clean the onion and grate on coarse grater. Add oatmeal, salt, add greens, sprinkle with spices. Mix well, cover with cling film, send to the refrigerator. After an hour, take it out, form small products, breaded in flour. Heat vegetable oil on the surface of the pan, put the cutlets, fry on both sides. Pour in 50 ml boiled water cover and simmer until the liquid has evaporated.

Hamburger cutlets

Ground beef - ? kg

Ground thyme - ? tsp

Ground coriander - ? tsp

Ground black pepper

Salt

Mix minced meat with herbs. Add egg, salt, mix spices. Mix the mass well. Separate a small piece from the total mass, form a ball, put it between two layers food film. Knead the ball with your fingers to form a round shape. The size of the product should be slightly larger than the size of the bun. Heat the vegetable oil on the surface of the pan, carefully place the cutlet, fry for 2 minutes on each side.

Original meatballs with eggs

You will need:

Ground beef - 0.7 kg

Ground beef cutlets - wonderful dish, which is traditional for any holidays and events. This is a favorite food for children and adults.

Any meat hostess can cook various masterpieces, goodies that will be appreciated by the residents of the house and guests. But really appetizing fragrant dish are meatballs. Cooking will not take you much time, and final result pleasantly surprise.

To make delicious classic cutlets you will need some inspiration and some additional ingredients like potatoes, onion, chicken eggs, garlic, bread pulp, cow's milk, salt and pepper mixture to taste, vegetable oil for frying, water or sauce for simmering as desired. Breaded ground beef cutlets will be much tastier and crispier. We assure you that delicious juicy dish you are provided. You can serve it as a great addition to a side dish or just eat it with a piece of bread. And so that your child or man does not get hungry - this will be a great snack for them at school or work.

Calorie content is 255 kcal per 100 g of the finished product. You can not call this dish useful for the figure, since the calorie content in it is high. Therefore, you should not abuse such a product. fried cutlets from ground beef breastfeeding should not be included in the diet for the first three months, because it is a rather heavy food. It is best to steam this dish.

How long to fry the product in time? This is a question that worries many. The dish is cooked in about an hour.

How to make a dish really tasty? We will help you with this. Below step by step recipe with cooking photo delicious food at home with photo.

KBJU and composition for the whole dish

Ingredients

Cooking

First, defrost the beef meat. Rinse it under cold running water and cut into small pieces. Then take the onion and garlic and peel the top dirty husk, rinse under running water and cut the onion into four parts, and divide the garlic into cloves. Peel potatoes, wash and cut into pieces. Prepare minced meat. Install the meat grinder and take the cooked vegetables and meat, scroll everything together in the installation. The meatballs should be soft and tender.
Then take the container and the pulp of the bread. Pour the milk over the bread, let it soften for a few minutes. After the pulp must be squeezed out. This is done very simply: just take it in the palm of your hand and squeeze your hand, and the excess liquid will easily drain. Once you have completed this process, transfer the pulp to the bowl with the minced meat, as shown in the photo.
Take one chicken egg and break it into the meat. If one egg is not enough, then take another one. Salt to taste. Add ground pepper or a mixture of peppers. This will add piquancy and flavor to future cutlets. Now start mixing. To do this, use a spoon or knead the mixture with your hands.
As soon as you mix everything well, proceed to the formation of cutlets. When shaping, do not make them too flat and thin. Then take the flour or breadcrumbs and every meat preparation roll on all sides. Place on a cutting board or table before frying.
Let's start frying. To do this, take a frying pan, pour vegetable oil into it and put it on the stove. Heat the pan to the desired temperature and fry beef cutlets from two sides. In order to turn them over - use a wide metal spatula. Fry until golden brown. If you want your dish to be more juicy, add a little sour cream sauce(pre-salt) or water and cover the pan with a lid. Simmer for 10 minutes over low heat. Serve like independent dish or addition to the side dish.

Beef cutlets - general principles and cooking methods

Beef cutlets are very universal dish. On the one hand, delicious cutlets allow you to heartily feed your family. On the other hand, if you serve them under special sauce, then they will take their rightful place on the festive table.

Beef cutlets - food preparation

You need to approach the choice of meat for cutlets very responsibly. Of course, you can use ready-made minced meat. But it has several drawbacks: there is practically no meat juice in such minced meat, it is impossible to vouch for the quality of the product and the thoroughness of the pre-processing.

Therefore, it is better to cook minced meat on your own, acquiring for this the neck part, parts of the back, lean beef brisket. These parts of beef contain more collagen - they improve the taste of the dish.

Speaking about the preparation of meat, it must be carefully cleaned - to remove unnecessary fat, cartilage and connective tissue.
You can also use a meat grinder for grinding, but then part of the meat juice will be lost. Therefore, it is better to chop the meat for cutlets. It is most convenient to do this with two heavy, sharp and large knives. While chopping meat, you can add beef kidney fat (one-fourth of the amount of meat), which will make the cutlets more juicy. To chopped meat with fat, add a crumb of bread, which is dipped in milk. It is advisable to use White bread and not fresh pastries, let it be a little stale.

Beef cutlets - preparing dishes

It is necessary to fry cutlets in a pan, the type of coating of which is not so important. It is better to pay attention to something else: during frying, meat juice is released from the cutlets, which will burn. Therefore, after some time of frying the next portion of cutlets, black blotches may appear on them. Then it is better to start frying in the second pan, and the first one should be washed.

Beef cutlets - the best recipes

Recipe 1: Chopped cutlets from veal

Cutlets prepared according to this recipe are very juicy, although chopping meat is somewhat tedious. From the indicated amount of ingredients, 4 servings come out.

Ingredients:

400 grams of veal tenderloin,
2 eggs,
2 cloves of garlic
large onion,
a little flour
100 grams of vegetable oil,
salt, 5 sprigs of parsley.

Cooking method

1. Beef meat must be cleaned of fat and films, then chop it to the state of sufficiently large minced meat with a sharp knife. Then, transfer the meat to a large bowl.

2. Add eggs to this bowl and knead the minced meat well.

3. After that, you need to chop the onion, parsley and garlic. Add this to the minced meat, season with pepper and salt, and then knead the minced meat again.

4. Cutlets must be formed small, flattened in shape. Then you need to roll the cutlets in flour. And then fry in hot oil. On each side, you need to withstand 3-4 minutes. Then, for 4-6 minutes, the cutlets should be brought to readiness in the oven, heated to 190 ° C. After - serve with potatoes or juicy vegetables.

Recipe 2: Cutlets with mustard sauce

Very savory dish, which, for sure, will appeal to those who love spicy cuisine. From the indicated amount of ingredients, 6 servings will come out. Cooking these cutlets takes about an hour.

Ingredients:

800 grams of ground beef,
1 large onion
2 tablespoons of vegetable oil,
1 egg
2 cloves of garlic
bunch of parsley.
For sauce:
300 milliliters of cream with a fat content of 22%,
3 tablespoons of mustard,
salt.

Cooking method

1. You need to peel and chop the garlic and onions. Wash the parsley, dry it, and then finely chop it.

2. In a bowl, mix the ground beef, garlic, onion, egg and parsley. All this pepper and salt. Put the finished stuffing for half an hour in the refrigerator.

3. Then you need to form round small cutlets from minced meat.

4. In hot oil, cutlets should be fried on both sides, periodically turning over. Prepare the sauce by whipping cream and mustard. This sauce must be poured into the pan. And, reducing the heat, hold the cutlets under the lid for another 10 minutes.

Recipe 3: Tender beef cutlets

These cutlets are juicy and tender thanks to the addition of milk to minced meat. By the way, to cook them quickly enough - only about half an hour.

Ingredients:
500 grams of ground beef,
large onion,
a glass of milk,
a tablespoon of mustard
egg,
2 medium sized potatoes
vegetable oil for frying
4 garlic cloves,
salt.

Cooking method:

1. Grate peeled potatoes, garlic and onions through a meat grinder or on a fine grater.

2. Minced meat should be mixed with grated vegetables, then add milk, mustard and an egg, previously slightly beaten. Don't forget to pepper and salt.

3. Minced meat should be kneaded with your hands, and then make small oval cutlets out of it. Before frying, cutlets should be rolled in a mixture of semolina and breadcrumbs. Then fry in hot oil.

Beef cutlets - helpful tips experienced chefs

- about bread. Some say that it is not necessary to put bread in cutlets - they say, this is a relic of the Soviet past, when bread was added in order to save money. In fact, bread is added to keep the juice in the cutlets. After all, the connection of fibers in meat passed through a meat grinder is broken - the juice will simply flow out when frying. While the bread absorbs this juice, because the cutlets are juicier.

- about eggs. Some recipes for making cutlets indicate the addition of eggs, others do not. But it is believed that it is not worth adding eggs to minced meat - egg white quickly folds when frying, and this contributes to the loss of cutlet juice.

- about the bow. Experienced housewives It is believed that chopped onions should be added to minced meat not raw, but lightly sautéed in butter. Raw onion makes ready cutlets more rough.

- about water. Experienced chefs make cutlets more juicy by adding a little very cold water or finely crushed ice. This contributes to the fact that during frying it is the water that will evaporate, and the meat juice will remain in the cutlets.
The main thing is to know the measure. If too much water is added, then the patties may begin to fall apart.

- about fat. The best option for frying cutlets is melted butter. Can also be used pork lard. If not, then fry in vegetable oil.

Beef cutlets

Meat is a product that can be cooked in any way. The number of recipes for dishes is impossible to count: fried, boiled, stewed and steamed meat - that's not all. If you grind the pieces into minced meat, it becomes clear: in a lifetime you won’t try all the dishes that are available for cooking. The usefulness of meat cannot be disputed. The first and very strong argument is that absolutely all our ancestors ate meat in one way or another, and humanity, contrary to the predictions of today's nutritionists, did not die out. So, there is something in the product that helps to live and be healthy.

Chopped pork cutlets, Tatar azu, manti or belyashi - all these dishes have one common ingredient - meat. Therefore, you need to learn how to choose it correctly, because freshness also depends on the nutritional value product. For example, beef is a fairly dietary meat, which is recommended to be included in the diet of people who have undergone surgery, are forced to give up fatty pork, or have other diseases (lack of hematopoiesis, obesity).

If you have already tried to make pork or vegetable cutlets in the oven with cheese, then it's time to try beef cutlets. We have to admit that cooking delicious beef cutlets is not so easy. There are many secrets, little tricks and, of course, patience is needed. But if you want to eat healthy and watch the length of your trouser belt, you should know that a beef cutlet, whose calorie content is only 248 kcal per 100 grams, is the best helper, and you no longer have to choose between tasty and healthy.

500 grams of beef;
3 large onion heads;
2 cloves of garlic;
3 slices white loaf;
1 egg;
A little crackers for minced meat and for boning;
Spices to taste;
Cooking oil.

You can make chopped beef patties in the oven, but it’s faster to grind the meat into minced meat. So, minced beef cutlets:

1) for starters, it is worth soaking the loaf in milk;

2) scroll the washed and dried piece of meat through a meat grinder or turn in a blender along with onions;

3) it will be good if you add a bunch of finely chopped fresh herbs to the recipe for minced beef cutlets (for an amateur);

4) transfer the minced meat to a bowl, add the squeezed loaf, beaten egg, garlic passed through the press and all the spices that you like;

5) now the minced meat needs to be knocked out, this is done simply: take the mass out of the bowl and flop it on the table. The longer you beat the minced meat, the more tender the cutlets will turn out;

6) to get very juicy beef cutlets, pour a tablespoon into the minced meat ice water;

7) if the mass is a little watery - add breadcrumbs, but a little, so that there is a taste of meat.

The recipe for minced beef cutlets allows the inclusion of vegetables grated on a fine grater: potatoes, carrots, zucchini and even cabbage. According to this recipe, minced beef cutlets can be fried in a pan or beef cutlets can be made in the oven. If you prefer the oven option, then heat the cabinet to 180-200 degrees, prepare a mold or a baking sheet covered with baking paper, and form beef cutlets from minced meat. Fry in a frying pan or bake juicy beef cutlets until fully cooked: in the oven for about 35-40 minutes, and bring in a frying pan after frying under the lid for 10-15 minutes. And then you get delicious beef cutlets that can become signature dish day off.

Beef and pork cutlets: tender juiciness of minced meat

Although the beef cutlet, whose calorie content is incredibly low, has an excellent taste, minced beef cutlets with pork are no less tasty. Many hostesses prefer this particular recipe, as pork and beef cutlets are more affordable and loved for their excellent taste.

Pork and beef cutlets, recipe:

300 gr. medium fat pork;
300 gr. beef or veal (can be completely lean);
3 large onion heads;
2 chicken eggs;
4 slices of white loaf with a crust;
1 glass of milk or warm boiled water;
Spices, herbs - to taste.

It is worth cooking beef and pork cutlets in the oven. This will be a healthier dish that you can even serve to your kids. Cutlets pork beef - a recipe available to absolutely all hostesses. So, how to cook beef and pork cutlets:

1) soak pieces of loaf in milk or water;

2) Rinse and dry all meat. Cutlets pork beef - the recipe is also good because you can buy not only pure pulp, but also take pieces from any part of the carcass, everything will twist in a blender or meat grinder;

3) peel the onion, garlic, cut the meat into pieces and turn everything into minced meat;

4) beef cutlets with pork allow the addition of potatoes and carrots, vegetables can also be cranked with meat or rubbed on the smallest grater, and only then added to minced meat. For the amount of meat indicated in the recipe, it is enough to take a couple of potatoes or one medium carrot;

5) put the minced meat in a bowl, squeeze the loaf and add to the meat, along with beaten eggs (you can take one egg), flavor the mass with spices;

6) some recipes for minced beef and pork cutlets require the addition of crackers or flour, but it’s better to beat the minced meat properly. This is done very simply: take the mass out of the bowl and slap it well on the table several times, so the minced meat will be more uniform, and the minced beef and pork cutlets will turn out to be more magnificent and juicy.

Now you need to set aside the minced meat to “rest” for 25-30 minutes. In the meantime, you can turn on the oven at 180-200C, prepare a baking dish or cover a baking sheet with baking paper. If you have a choice between foil and parchment, choose parchment. It is more gentle to minced meat and cutlets lag behind better, and you don’t need to grease the paper. Form cutlets from minced meat, roll in breadcrumbs and put in the oven for 35-40 minutes. Delicious beef and pork cutlets are ready. You can fry the cutlets in a pan until golden brown and bring to readiness under the lid for 15-20 minutes.

500 gr. meat;
1 large onion;
2 slices of a loaf without a crust;
1 chicken egg;
1 st. l. sour cream;
1/2 tbsp mayonnaise;
A few breadcrumbs.

The calorie content of steamed beef cutlets is 30% lower than that of fried ones. That is why it is worth taking the recipe into service. Steamed beef cutlets are indicated for feeding children from 2 years old, people suffering from gastrointestinal diseases and those who watch their waist. Steam cutlets from beef, preparation:

1) soak pieces of loaf in milk;

2) the meat must be washed well, cleaned and dried, you should not buy only the pulp, minced meat in steamed beef cutlets can be made from the neck, costal or other part;

3) peel the onion, cut into pieces, like meat and pass everything through a meat grinder with a medium grate or grind twice in a blender;

4) transfer the minced meat to a bowl, add the squeezed loaf, beaten egg and spices;

5) garlic can be passed through a press or cranked in a meat grinder with minced meat;

6) to steam cutlets the beef turned out to be especially juicy, add mayonnaise and sour cream to the minced meat, mix the whole mass very well, you can beat the minced meat right in the bowl (just punch the whole mass with your knuckles several times);

7) now leave the minced meat to rest and turn on the double boiler or multicooker in the “steam cooking” mode.

If the minced meat turned out to be a little liquid (it happens when the meat is not dried enough), add a little breadcrumbs, knead and allow time for proofing, no more than 15 minutes. Form beef cutlets, recipe for a double boiler, put in a mold and set a timer for 30-35 minutes. If you are cooking in an ordinary mantushka, then steamed beef cutlets are best steamed for 40 minutes. Steamed beef patties are ready.

Beef and chicken cutlets, a recipe for your kids

Beef and chicken cutlets are considered one of the most favorite dishes. In its simplicity, the recipe surpasses everything that you have prepared before. But this does not affect the taste, tenderness and juiciness of the dish. It is worth knowing that the calorie content of beef and chicken cutlets is much lower than even steam cutlets, and besides, this dish is loved by children of all ages.

Beef and chicken cutlets recipe:

200 gr. beef meat (can be scraps from the bones);
200 gr. broiler meat;
1 thick slice of white loaf;
? a glass of milk or warm boiled water;
1 medium onion;
1 small carrot;
1 chicken egg;
1.5 tbsp sour cream of good fat content;
Spices to taste;
Cooking oil.

Beef cutlets, recipe with chicken - excellent dish on every day. You can make minced meat, freeze and fry cutlets as needed, or you can send it to freeze already finished product- it will be even more convenient. Many recipes for minced beef cutlets are not always tested by the compiler, and therefore the cutlets turn out to be dry and tasteless, but beef cutlets with chicken are always a tender and juicy dish.

How to cook beef and chicken cutlets:

1) rinse and dry all the meat, it is not necessary to take only the breast from the broiler, the meat from the thighs is also suitable, but without the skin;

2) peel onions, carrots, soak bread in milk or water;

3) crank all the meat with vegetables twice through a meat grinder or scroll in a blender;

4) add beaten egg, squeezed loaf and all spices;

5) put sour cream into the minced meat, mix everything very well and set the minced meat aside for 10-15 minutes.

Now it remains only to prepare the breadcrumbs, put a frying pan on the fire, pour in the oil and form the cutlets. Roll cutlets in breadcrumbs, fry until golden brown and bring to readiness in the oven or under the lid for 15 minutes. Excellent juicy and tender meatballs beef and chicken are ready.

300 gr. beef;
? a glass of cooked rice;
1 large onion;
1 chicken egg;
Salt, spices - to taste;
Breadcrumbs - a little.

The simplest and delicious recipe wind beef cutlets has been known for more than one hundred years. It doesn't have any additional ingredients and the result is always excellent. How to cook beef cutlets in the oven:

1) rinse and dry the beef meat, it can be anything: from the bones or pieces of pulp left over from the barbecue;

2) peel the onion and cut into pieces along with the meat;

3) pass through a meat grinder or crank meat, onions, rice in a blender;

4) add a beaten egg to the minced meat, season with spices and beat the whole mass very well.

While the minced meat is resting, turn on the oven at 200C, prepare a baking sheet and cover it with baking paper. Form cutlets (you can make them large), roll in breadcrumbs and bake for 35-40 minutes until cooked. Excellent beef cutlets in the oven are ready!

beef heart - 300 gr.;
large onion head - 1 pc.;
chicken egg - 1 pc.;
semolina - 1 tbsp;
spices - to taste;
cooking oil.

Beef heart is an indispensable supplier of potassium, iron, the most useful trace elements, and therefore be sure to cook the most tender juicy cutlets from the heart. The result will be no worse than meatballs.

Cutlets from beef heart, cooking:

1) wash the heart, cut out all the veins and cut into pieces;

2) peel the onion, cut into pieces;

3) crank the meat and onions in a meat grinder or blender to the state of minced meat;

4) beat in an egg, season with spices, add semolina and mix everything very carefully.

Now you need to give the minced meat a little rest (20 minutes) so that the semolina swells. Turn on the gas, put a frying pan and pour oil into it. It is better to form cutlets from beef heart in small ones, roll in breadcrumbs and fry on medium heat. Bring to readiness under the lid and serve.

You already know how to cook beef cutlets. But it is better to serve them with a side dish of vegetables, steamed rice or mashed potatoes. Recipes for minced beef or offal cutlets are incredibly diverse, you can always please your loved ones with new delicious dish. A good portion of sauce for cutlets, a crispy white bun, a cup of tea - and your dinner will become homely.

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I love cutlets with meat, except for the liver, before that I also ate with beef, but I didn’t try cutlets with pork and beef from the oven, I asked my friend to make it according to the recipe above, now every week I get a girl with an order

Looks sparse, but I'll have to try it out.

I experimented a lot with cooking cutlets from different meat. I stopped using a loaf, replaced it with oatmeal. I think it's more useful. Cooking tips are very accurate.

A lot of dishes have been invented from minced meat - both festive and regular table. Most often, beef is prepared by housewives rather uncomplicated, any kind of improvement is approved during its implementation, so that the taste can be varied over a wide range. Juicy cutlets go well with any side dish, go on school sandwiches, are easy to chew and digested by kids - in general, they are a very multifunctional dish.

Sometimes housewives refuse to cook cutlets for the reason that they “do not come out” with them. Having tried once or twice, frustrated by failure, the ladies give up and turn their attention to other dishes that seem more accessible to them. In fact, nothing is easier than beef patties: the recipe can be mastered on the first try, if you take into account some of the subtleties of the process.

Minced meat must be done immediately before the creation of cutlets. If it is prepared in advance, do not add any other ingredients to it - only meat should be in the preparation.
The beef is turned in a meat grinder at least twice.
Before sculpting cutlets, minced meat must be beaten off: put in a bag and slap it on the table several times. Then the final product will be magnificent.
If, at the stage of creating minced meat, pour a little ice water into it, the cutlets will come out unusually juicy.
When frying, you need to turn the products only once, so as not to disturb the resulting crust.

And if you want to get the most tender product, after frying (or instead of it), then sweat beef. Whether to stew them in sauce is already a matter of personal opinion and the chosen recipe.

Juicy stuffing

We will not consider the most primitive options for cutlets: if you follow the above tips, they will turn out even without scrupulous weighing and measuring the ingredients. It is better to cook special beef cutlets in the oven. For 700 grams of meat, two large onions, a couple of garlic cloves and a slice of a loaf soaked in milk are taken. All this is ground, egg, salt and spices are mixed into the minced meat. After "spanking" it is left to suck for a quarter of an hour. Cutlets are molded, a piece is put inside each processed cheese. The blanks are crumbled in breading, laid out on a greased baking sheet and put in the oven for forty minutes.

Unusual cutlets

Many housewives strongly recommend cooking other beef cutlets. The recipe differs from others in a non-standard set of ingredients for minced meat, but it makes it possible to get a deliciously juicy and tender dish. A not very large bunch of spinach and a few onion feathers crumble into rolled beef (half a kilogram). Then added big potato, peeled and grated on the finest grater. Do not squeeze the juice, mix with it! Minced meat is salted, peppered, seasoned (if you like some other spices in cutlets). An egg is slightly beaten in a cup, poured into a common bowl, and the minced meat is kneaded completely. Small cutlets are formed. If you wish, you can not bread, fry directly. When one barrel is reddened, the products are turned over, the fire is reduced, and they are brought to condition under the lid.

Multicooker - in business!

A wonderful kitchen tool can make your chops easier. Minced meat is prepared according to any of the described recipes. Conceived products are made from it, laid out on the bottom of a multi-cooker, oiled. The baking mode is turned on for ten minutes, then the cutlets are turned over, and the actions are repeated. The unit then turns off. Cutlets are filled with water so that they are covered up to half their height. If desired, you can mix a spoonful of tomato paste in water. The quenching mode is turned on, in which the beef should simmer for an hour and a half. The time set by the timer depends on the size of the products.

"Warsaw" cutlets

If you are not a vegetarian, you will surely like (beef). They are suitable for diet food, and for children, and the usual healthy person will not refuse to eat them. They are prepared easily and fairly quickly. The liver is ground through a meat grinder along with lard. Products are taken in a ratio of 3:1. Salt, finely chopped garlic, spices (for example, suneli hops or Provencal fragrant herbs), half a spoonful of soda and two large ones - flour. The mass is mixed until smooth and laid out with a spoon in a frying pan - just like pancakes are fried. The main thing is not to overcook: the liver cooks quickly, and the cutlets from it are lush. In parallel, the sauce is prepared: a finely chopped onion is fried, sour cream is poured in, and the gravy is evaporated for a couple of minutes while stirring. Ready "pancakes" are transferred to the brazier, poured with sauce and stewed in it for about ten minutes. If you like liver beef patties, the gravy recipe can be changed and improved. Suitable for them tomato sauce, and creamy, and vegetable.

meat cake

For those who are already fed up regular cutlets, other ground beef recipes may be suggested. Are taken green beans and cauliflower(can be frozen), cubes of sweet pepper and onion, carrot sticks and straws of tomatoes are added to them. Vegetables are stewed until tender; as the water boils away almost completely, a piece of butter, salt, pepper and dried spicy herbs - celery, parsley, dill, basil are laid out in the pan. While the filling is cooling, according to all the rules, minced meat is made with a slight clarification: from two eggs (per kilo of meat), only yolks are taken, plus a spoon without a slide of starch is poured. Deep frying pan or baking dish is smeared butter and sprinkled with crushed breadcrumbs. Half of the minced meat is distributed along the bottom, the sides are laid out. The filling is placed in the resulting bowl. The remaining minced meat is placed on top - and into the oven. When the cake is almost ready, it is sprinkled with grated cheese and returned to the cabinet for browning for a few minutes (it can be under the grill).

Seashells with a secret

Ground beef recipes can make a complete meal that doesn't need a side dish. For example, you can buy large shell pasta, five centimeters in diameter. They are filled with prepared minced meat and laid out (not too tightly) in a baking dish. Layers of onion half rings and carrot straws are laid out on top. You can use other vegetables as well. The top is sprinkled with grated cheese. Shells are poured with broth, in which tomato paste(three spoons per glass) and a little crushed garlic. The form is removed into the oven until the dish is ready: the pasta should be easily pierced with a toothpick.