Products from cutlet mass prepared in fried, stewed and baked form. In order for the products to be lush, tasty and juicy, they are fried immediately before the holiday on both sides and brought to readiness in the oven. Readiness is determined by the appearance of white bubbles on the surface of the product. Losses during heat treatment of products from cutlet mass are 19%. When you leave the products poured with melted butter, meat juice or pour the sauce.
Cutlets, meatballs with garnish. Prepared semi-finished cutlets or meatballs are placed on a baking sheet or a frying pan heated with fat, fried until a crispy crust is formed, put in an oven and brought to readiness. When on vacation, a side dish is placed on a portioned dish or plate, next to it are cutlets, poured over with melted butter or red, onion, red sauces with onions and gherkins, tomato, sour cream, sour cream with onions are added. Serve with a simple or complex side dish. On vacation, meatballs are placed in a ram and poured with sour cream sauce, sour cream with onions.
Prepared semi-finished products for the "chopped schnitzel" dish are fried and released in the same way as cutlets.
Zrazy chopped. Prepared zrazy are placed on a baking sheet heated with fat, fried until a crispy crust is formed and brought to readiness in an oven.
When on vacation, a garnish is placed on a portioned dish or plate - buckwheat or rice porridge, mashed potatoes, next - zrazy (1-2 pieces per serving), pour over with oil or add red or onion sauce.
Meatballs. Prepared semi-finished meatballs are placed on a baking sheet in one row, fried on a stove or in an oven, poured with red, tomato or sour cream sauce with tomato and stewed for 10-12 minutes in an oven. Meatballs can be deep-fried, then put in a shallow dish in 1-2 rows, pour over the sauce and simmer.
When on vacation, a side dish is put in a lamb or a plate - crumbly rice, buckwheat porridge or mashed potatoes, next to meatballs, pour over the sauce in which they were stewed, sprinkle with chopped parsley, you can sprinkle with chopped garlic.
Meatballs baked under sour cream sauce with rice (in Cossack). Loose rice porridge is seasoned with sautéed tomato and placed on a portioned frying pan, greased, two fried meatballs are placed on the porridge, poured with sour cream or sour cream with tomato sauce and baked. They are released in the same portioned pan in which they were baked, sprinkled with chopped parsley when released.
Roll with pasta. The prepared roll is baked for 30-40 minutes in an oven at a temperature of 220-230 ° C. The finished roll is cut into portions.
When on vacation, 1-2 pieces of roll are placed on a portioned dish or plate and poured over with red or onion sauce, you can pour over meat juice. If the roll is stuffed with browned onions and eggs, then a side dish is put on vacation.
minced meat products fry on both sides until a crispy crust forms, then bring to readiness in an oven. Losses during frying products are 30%. When you leave, pour over with meat juice or melted butter.
Chopped beefsteak
The prepared semi-finished product is placed on a frying pan heated with fat, fried on both sides and placed in an oven for 5–7 minutes. Before frying, the steak can be breaded in flour.
When on vacation, a side dish is placed on a portioned dish or plate, next to it is a steak, poured with meat juice. Fried potatoes, boiled vegetables, a complex side dish consisting of 3-4 types of vegetables are used as a side dish. Chopped steak can be served with an egg or onion, like a natural steak.
Schnitzel natural chopped
Chopped mass is prepared from beef, lamb or pork. Fat is not added to the mass of pork. The prepared semi-finished product is placed in a frying pan heated with fat, fried until a crispy crust is formed and brought to readiness in the oven.
On vacation, a side dish is put on a portioned dish: fried or boiled potatoes, crumbly cereals, a complex side dish consisting of 3-4 types of vegetables, next to it - schnitzel, poured with melted butter.
Lula kebab
The prepared semi-finished product is pricked on a metal skewer and fried over hot coals. When vacationing, a thin flatbread is placed on a serving dish. wheat bread(lavash), on it - kebab removed from a skewer (2-3 pieces per serving) and covered with the other end of the cake. A side dish is placed next to or around: green or onions, tomatoes, a slice of lemon, herbs. Separately, in a gravy boat, South sauce is served or dry barberry is served on a rosette. Lula kebab can be served without lavash.
Cutlet mass products cooked in fried, stewed and baked form. In order for the products to be lush, tasty and juicy, they are fried immediately before the holiday on both sides and brought to readiness in the oven. Readiness is determined by the appearance of white bubbles on the surface. Losses during heat treatment of products from cutlet mass are 19%. When you leave the products poured with melted butter, meat juice or pour the sauce.
Cutlets, meatballs with garnish
Prepared semi-finished cutlets or meatballs are placed on a frying pan or baking sheet heated with fat, fried until a crispy crust forms, then brought to readiness in an oven.
When on vacation, a garnish is placed on a portioned dish or plate, cutlets are placed nearby, poured with melted butter or red, onion, red with onions and gherkins, tomato, sour cream or sour cream with onion sauce are added. Served with simple or complex vegetable side dish. On vacation, meatballs are placed in a ram and poured over with sour cream, sour cream with onion sauce.
Prepared semi-finished products for the "chopped schnitzel" dish are fried and released in the same way as for cutlets.
Zrazy chopped
Prepared zrazy are placed on a baking sheet heated with fat, fried until a crispy crust is formed, then brought to readiness in an oven.
When on vacation, a side dish is put on a portioned dish: buckwheat or rice porridge, mashed potatoes, next to them - zrazy 1-2 pcs. per serving, drizzle with oil or top with red or onion sauce.
Cutlet mass is prepared from beef, veal, pork, rabbit and less often from lamb. In industrial conditions, when whole carcasses, half-carcasses and quarters of cattle are processed, for the cutlet mass, first of all, they take the flesh of the neck, the flank, as well as all the small pieces remaining during the cutting of the carcasses.
The meat, cleaned of coarse tendons, is cut into pieces weighing from 50 to 200 g and passed through a meat grinder or cutter. The chopped meat is combined with white bread soaked in water or milk, salt, pepper and kneaded with a wooden spatula in a wide and shallow bowl or in meat mixers. The mixed mass is again passed through a meat grinder, then mixed well again. Can be added to lean meats internal fat(up to 5% by weight of meat).
The best bread for cutlet mass is from wheat flour 72% and 30% yield. Bread should be non-sour, without burnt crusts and a little stale; soft bread, especially warm, gives the cutlet mass a viscous texture. Relying on the norm of water or milk (30% by weight of meat) when soaking is completely absorbed by the bread; it is not required to squeeze the soaked bread before joining with the meat. If the mass turns out to be too thick (when meat from old animals is processed), more water or milk is added to it while kneading, but in such a way that the total amount of liquid in the mass does not exceed 40% by weight of the meat.
During the passage through the meat grinder, the temperature of the cutlet mass rises by 3-5°C. So that when leaving the meat grinder, the mass has as much as possible low temperature, meat, bread and water must be chilled and the meat grinder well adjusted. Sometimes chopped fried or raw meat is put into the meat cutlet mass. onion.
Cutlets, meatballs, meatballs, meatballs and other products made from minced very fatty pork, as you know, are obtained excessively friable consistency due to the content of too much fat in them.
To prepare these products from fatty pork, normal, i.e. the consistency determined for them, lean meat of other animals or birds should be added to the cutlet mass from such pork.
To do this, you can use lean beef meat (better than young animals), veal, young lamb, rabbit, chickens and turkeys of the 3rd grade, pheasants, hazel grouse, the so-called sirloin with a heavily shot through the breast, and lean meat of some other animals and birds.
The amount of lean meat to add to the fatty pork cutlet mass can be different and range from 10 to 50%, depending on the degree of fat content of the pork.
Bread, salt, milk, water and other components are added to the fatty pork cutlet mass at the usual rate adopted for various products from minced beef, veal, etc.
Cutlets, cue balls and schnitzels are prepared as follows: with a hand dipped in water or in a diluted egg, parts equal in weight are separated from the cutlet mass, which are formed with a knife, breaded in breadcrumbs or in ground breadcrumbs (cutlets and cue balls are made 1, 2 and 3 pieces per serving, schnitzels - 1 piece).
Cutlets are given an ovoid-flattened shape; their length is 12 cm, width 5.5 cm and thickness 1.75 cm. The shape of the cue balls is flattened round; diameter 6.5 cm, thickness 2 cm. Schnitzels are oval; when cutting, schnitzels are broken with a wide knife to a thickness of 0.5 cm.
Zrazy is prepared in the form of cutlets having an oval shape; they are stuffed with specially prepared minced meat, breaded in breadcrumbs.
Rolls are stuffed most often with eggs, pasta, but can also be taken as minced meat. various cereals, as well as browned onions.
Products: for 1 kg of meat (pulp) put 250 g of white bread, 300-400 g of water, 20 g of salt, 0.5 g of ground pepper.
Homemade cutlets
Cutlet meat of beef or pork with the addition of pork or beef raw fat is passed through a meat grinder, add onion, egg, water, soaked and squeezed bread, salt, pepper, crackers, mix and again pass through a meat grinder. The resulting cutlet mass is well kneaded. From the lush mass we form cutlets and fry in a pan until cooked. Serve with a side dish, drizzle with butter, or margarine, or sauce.
Products for 5 servings: 200 g of beef (cutlet meat), 100 g of pork (cutlet meat), 10 g of raw pork fat, 20 g of onion, 20 g of crackers, 1/2 egg, 50 g of wheat bread, 100 ml of water, salt, pepper, 50 g melted animal fat, 750 g garnish, 250 g sauce or 50 g butter or margarine.
We cut schnitzels from the pulp of the back leg of veal, or lamb, or goat meat. Portions we beat off, loosen (we make a lot of punctures with the end of a knife or a fork), moisten in a lezon and bread in breadcrumbs. Breaded schnitzels are fried on both sides in a pan.
When serving, put the schnitzel on a side dish, pour over with melted butter and put a slice of lemon without peel on top. Garnish - all kinds of potatoes, pumpkin, zucchini, fried eggplant.
Products for 5 servings: 700 g of veal hind leg pulp, or 750 g of lamb or goat meat, 1 egg, a pinch of salt and 60 ml of water for the lezon, 150 g of crackers, 60 g of rendered animal fat, 750 g of garnish, 50 g butter, 5 circles of lemon.
Meatballs baked in Cossack style
We prepare the cutlet mass, from which we form meatballs with moistened hands, bread them in breadcrumbs and fry in a pan until half cooked. We prepare friable rice porridge, mix it with browned tomato puree and butter, spread on a greased pan, put the meatballs fried until half cooked on top, pour sour cream sauce, sprinkle with grated cheese and bake in the oven.
Products for 5 servings: 400 g of beef (cutlet meat), or pork, or lamb, 100 g of wheat bread, 120 ml of water or milk, 50 g of breadcrumbs, 30 g of melted animal fat, 250 g rice groats, 500 ml water, 50 g margarine, 50 g tomato puree, salt, pepper, 500 g sauce, 20 g cheese (grated).
Moscow Liver Schnitzel
We thoroughly wash the liver, cut out large blood vessels and separate the films covering it. We cut the processed liver into wide pieces about 1 cm thick, slightly beat off with the blunt side of the knife, but so that the pieces retain their shape, salt, pepper and bread in breadcrumbs, not very finely ground. We fry the schnitzel in melted lard in a frying pan. Serve with mashed potatoes or bean puree, put browned onions on top of the schnitzel.
Products for 5 servings: 850 g raw unprocessed beef liver, 100 g crackers, 80 g melted bacon, 750 g garnish, 100 g browned onions, salt, pepper.
Schnitzel chopped
Cut beef cutlet meat into small pieces and, together with pork fat, pass through a meat grinder, add salt, pepper, water or milk and knead.
From the resulting mass, we form oval-shaped cakes 7-8 mm thick (one piece per serving), sprinkle with salt and pepper, moisten in an egg, bread in ground breadcrumbs and fry on a stove in a pan. When serving, drizzle with butter or margarine, serve with fried potatoes.
Products for 5 servings: 700 g pork (cutlet meat) or 600 g lamb, 100 g raw lamb fat or 600 g beef (cutlet meat), 100 g pork or raw beef fat, 60 ml of water, 1 egg, 100 g of crackers, 60 g of melted animal fat, 750 g of garnish, 50 g of butter or margarine, salt, pepper.
Cutlets, meatballs, schnitzels
Cut beef cutlet meat into small pieces and pass through a meat grinder, add salt, pepper, water or milk and knead. From this mass, wetting our hands in water, we form products of an oval-flattened shape with a pointed end (cutlets) or a round-flattened shape with a thickness of 2–2.5 cm (meatballs) or a flat-oval shape with a thickness of 1 cm (schnitzels).
Cutlets, meatballs and schnitzels can be cooked with the addition of onions and garlic. The molded products are breaded in breadcrumbs and fried as described in the heat treatment methods. Serve with a side dish, drizzle with butter, or margarine, or sauce.
Side dishes - crumbly cereals, boiled pasta and legumes, stewed cabbage, mashed potatoes, fried potatoes. Sauces - tomato, sour cream, sour cream with tomato, sour cream with onion. If desired, you can put in a mass of 50 g of onion and 3 cloves of garlic (5 g). By this amount, water or milk should be reduced.
Products for 5 servings: 400 g chopped cutlet meat beef, or pork, or lamb, 90 g of wheat bread, 120 ml of water or milk, 50 g of ground crackers, 30 g of melted animal fat, 750 g of garnish, 250 g of sauce or 40 g of butter.
Hedgehog meatballs
Grind cutlet meat in a meat grinder, add salt, pepper, finely chopped sautéed onion, boiled friable rice, mix and form meatballs in the form of balls of 3-4 pieces. per serving. Bread the balls in flour, fry in a pan, transfer to a shallow dish in 1 - 2 rows, pour sauce with water and simmer for 20 - 25 minutes.
Serve the meatballs with a side dish and the sauce in which they were stewed. Sauce - tomato or sour cream with tomato. Side dishes - boiled potatoes, mashed potatoes.
Products for 5 servings: 400 g of beef (cutlet meat), or pork, or lamb, 60 ml of water, 150 g of boiled rice, 60 g of sautéed onions, salt, pepper, 40 g of flour, 40 g of melted animal fat, 400 g of sauce , 100 ml water, 600 g garnish.
Country style cue balls
We pass the beef together with raw beef or pork fat through a meat grinder with a large grate, add finely chopped raw onions, water, salt, sprinkle with pepper and mix. We form meatballs from minced meat (1 piece per serving), bread them in flour, fry, put on a saucepan, pour sauce (onion or mushroom with onions) and simmer for 10-15 minutes, adding broth as necessary. Serve with stewed potatoes and the sauce in which the cue balls were stewed.
Country-style cue balls are prepared in a different way. We put part of the browned onion on the bottom of the saucepan, put boiled dried or dried onion on top. fresh mushrooms and fried cue balls, again a layer of onions and mushrooms, pour mushroom broth and simmer until done.
Garnish preparation: cut the potatoes into large cubes, fry until tender, then mix with carrots, cut into medium cubes and fried separately also until tender, raw finely chopped onion, sautéed with tomato puree, pour broth and simmer until tender. At the end of the stew, add Bay leaf, pepper and salt.
Products for 5 servings: 750 g of beef meat, 100 ml of water, 100 g of onion, 25 g (1 tablespoon) wheat flour, 25 g of raw fat, 750 g of garnish.
For the sauce: 25 g dry mushrooms, 250 ml mushroom broth, 200 g onion, 100 g tomato paste, 25 g of fat for passivation, pepper, bay leaf. Products for 5 servings of garnish: 750 g potatoes, 100 g carrots, 150 g onions, 50 g tomato paste, 50 g fat, salt, spices.
Meatballs in tomato
Prepare minced meat, add finely chopped green onion(previously sorted and washed) or a head of grated onion and mix it all well. Then cut balls weighing 20 - 30 g each from minced meat, roll them in flour and fry on all sides in oil in a heated frying pan.
Put the fried meatballs in a shallow pan, add tomato puree, a glass meat broth, 1 - 2 bay leaves, 5 - 6 peppercorns (or 1/10 capsicum), 2 - 3 cloves of garlic mashed with salt, cover the pan with a lid and simmer the meatballs over low heat for 10 - 20 minutes, then season with salt, a spoon acute tomato sauce and sprinkle with finely chopped parsley when serving. Give for garnish boiled rice, buckwheat porridge, fried potatoes or mashed potatoes. For 500 g of meat (pulp) - 100 g of green onions or a head of onion, 1/2 cup of tomato puree, 100 g of white bread, 2 tablespoons of flour and 2 tablespoons of oil.
Hare meatballs in sour cream with onions
We cut off the meat from the carcass of the hare, clean it from films and tendons, sprinkle with salt and pepper and pass it through a meat grinder along with bread soaked in milk and lard (fat). We mix everything well and form meatballs, which we bread in flour.
Put the meatballs in a pan with hot ghee, around them we lay raw, sliced onions and fry the meatballs, stirring the onions. Fried meatballs and onions, without removing from the pan, pour sour cream and boil.
When serving as a side dish, put the meatballs with onions, pour over the sour cream in which they were prepared. Sprinkle the dish with parsley or dill. Side dishes - boiled or mashed potatoes or boiled pasta.
Products for 5 servings: 600 g of rabbit meat, 100 g of wheat bread, 150 ml of milk, 100 g of pork fat, salt, pepper, 30 g of flour, 300 g of onion, 50 g of melted butter, 150 g of sour cream, 750 g of garnish , greenery.
Rabbit cutlets
Wash the carcass of the rabbit, separate the meat from the bones, cut it into pieces and pass it through a meat grinder along with internal lard or lard. We combine the chopped meat with bread soaked in water or milk, put salt, pepper, mix well and pass through a meat grinder again, after which we knock out the mass. From the resulting cutlet mass, we form cutlets, bread them in breadcrumbs and fry on both sides in a pan, bring to readiness in the oven.
Serve cutlets with a side dish and sauce or pour over melted margarine. Side dishes - crumbly cereals, boiled green pea, mashed potatoes. Sauces - tomato or milk with onions.
Products for 5 servings: 600 g rabbit meat, 20 g internal fat or bacon, 150 g of wheat bread, 200 ml of water or milk, salt, pepper, 100 g of ground crackers, 50 g of margarine, 750 g of garnish, 250 g of sauce or 50 g of margarine.
Zrazy chopped
Cutlet meat of beef (pork, veal) with the addition of pork or beef raw fat is passed through a meat grinder, add an egg, water, soaked and squeezed bread, salt, pepper, crackers, mix and again pass through a meat grinder. We form cakes 1 cm thick from the cutlet mass. Put the minced meat in the middle of the cake (chopped sautéed onions and greens, chopped boiled eggs). After that, we connect the edges of the cake, bread in breadcrumbs, give them an oval-flattened shape and fry. Serve with garnish and sauce. Side dishes - crumbly cereals, mashed potatoes, boiled vegetables with butter. Sauces - tomato or sour cream.
Products for 5 servings: 400 g of beef (cutlet meat), or veal, or pork, 100 g of wheat bread, 100 ml of water or milk, salt, pepper, 50 g of rendered animal fat, minced meat: 300 g of onion, 40 g of fat baked animal, 1 egg, 20 g parsley (greens); 60 g ground crackers, 500 g garnish, 250 g sauce.
Cutlet meat of beef (pork, lamb) with the addition of pork or beef raw fat is passed through a meat grinder, add water, soaked and squeezed bread, salt, pepper, mix and again pass through a meat grinder. Add chopped sautéed onion to the cooked cutlet mass (you can add green onions). Next, mix and form in the form of balls of 3 - 4 pcs. per serving, breaded in flour, fry to a crust on all sides in a pan, transfer to a shallow dish in 1 - 2 rows, pour sauce diluted with water, and simmer for 20 - 25 minutes.
Serve the meatballs with a side dish and the sauce in which they were stewed. Side dishes - crumbly cereals, boiled potatoes or mashed potatoes. Sauce - tomato or sour cream with tomato.
Products for 5 servings: 400 g of beef (cutlet meat), or pork, or lamb, or goat meat, 80 g of wheat bread, 120 ml of milk or water, 120 g of onion, 20 g of melted fat (for sautéing onions), 40 g flour, salt, pepper, 40 g melted animal fat, 400 g sauce, 100 ml water, 500 g garnish.
Cutlets baked with milk sauce
We prepare the cutlet mass, form cutlets from it and, without breading, put them on a greased baking sheet or large frying pan. We make a deepening along the length of the patty in the middle, fill it with a thick milk sauce, sprinkle with grated cheese, drizzle with butter and bake in the oven for 15-20 minutes. Serve cutlets with a side dish and pour tomato sauce on the side. Side dishes - boiled potatoes, boiled vegetables with butter.
Products for 5 servings: 400 g of beef (cutlet meat) or veal, 100 g of wheat bread, 120 ml of water or milk, 300 g of minced meat - thick milk sauce, 50 g of butter or margarine, 20 g of cheese (grated), 500 g garnish, 250 g tomato sauce, salt, pepper.
As you know, the cutlet mass is prepared from the pulp of the meat of the shoulder blades, neck, flank, as well as from scraps of other parts of the carcass. Of course, the nutritional, dietary value of the cutlet mass increases if parts of the carcass that contain little connective tissue proteins are used for its preparation. In any case, the meat used to prepare the cutlet mass is stripped of tendons, fascia and bruised areas. The semi-finished product necessarily prepared in this way is passed through a meat grinder twice, and in some cases three times. Moreover, each subsequent grating should have smaller holes than the previous one. If the cutlet mass is not intended for patients diabetes, then wheat bread soaked in water and then squeezed out is added to it. Stale wheat bread is most suitable for this purpose. Minced meat and bread are well stirred and again passed through a meat grinder with a medium grate. According to diets No. 7, 10, salt is not added to the cutlet mass. Steamed cutlets, meatballs, schnitzels, zrazy, meatballs and rolls are most suitable for dietary purposes, i.e. when these products are cooked on the grate of a steam pan. If for special strict diets it is required to remove as much as possible from the cutlet mass of nitrogen-containing extractives and purine bases, then it is advisable to boil products from such a mass in boiling water.
When a piece of meat weighing 100 g is boiled to readiness, approximately 65% of nitrogen-containing extractive substances are found in the broth, when boiling a pure (without bread) cutlet - about 50, from a cutlet with bread - about 40, and when replacing bread with boiled rice - no more than 30 % nitrogen-containing extractives. Approximately 70% of these compounds remain in the steamed bread patty. With diseases of the heart, blood vessels and kidneys, it is also better not to get carried away with such cutlets. A piece boiled beef compared to steam cutlets, the food is more dietary. A fairly common dish made from cutlet mass is a steam roll. To do this, the cutlet mass is laid out in an even layer 1.5 cm thick on a two-layer gauze moistened with water. In the middle, either boiled rice with herbs, or a hard-boiled egg and finely chopped, or other minced meat are also laid in an even layer. Then, lifting the gauze on one side, cover the minced meat - the filling in such a way that the edges of the cutlet mass layer are connected to each other. After that, it remains to roll the roll with a seam down from gauze onto the grate of a steam pan and steam it. You can steam the roll, leaving it in gauze.
Diet meatballs are small balls of 10 - 12 pcs. per serving, steam them, or simply boil them in a saucepan, dropping them into boiled water, or boil them in a saucepan, pouring them warm water. To prepare a portion of meat dumplings, it is taken (in g): beef - 100, milk - 30, butter - 5 and vegetable oil 3, wheat flour - 3 - 5.
per portion of meat steam cutlets according to diets No. 1, 5a, 5, 15 they take (in g): beef - 100, wheat bread - 15, butter - 5, vegetable oil - 3, water - 15. For the same portion of steam cutlets, but on the Ha diet 4 instead of bread, 8-10 g of boiled rice is taken. To prepare a portion of meat steam cutlets baked with milk sauce, you need to take (in g): beef - 100, wheat bread - 15, milk - 50, wheat flour - 3, water - 15. Cutlets are baked as follows: steamed cutlets put in a saucepan moistened with water, cook white sauce, fill them with cutlets and bake them in the oven. And this is a recipe for meat steam roll stuffed with rice and herbs. Taken (in g): beef - 100, butter, rice and greens - 10 each, vegetable oil - 3 - 5, wheat bread - 15, eggs - 1/6 - 1/4 pcs., water - 15 - all this for one serving.
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Preparation of cutlet mass. For cutlet mass, mainly the neck, shoulder, flank, as well as all small pieces and trimmings are used. The meat is washed, cleaned of tendons, cut into small pieces and passed through a meat grinder.
Shredded meat is mixed with stale white bread without a crust, pre-soaked in cold water or milk, add ground pepper and salt, mix and again pass through a meat grinder. Stale White bread gives products splendor, juiciness and softness, and fresh - an unpleasant stickiness. If the cutlet mass is dry, add meat broth, milk or water. For chopped products for 1 kg of meat, take 200 g of white bread, 3/4 cup cold water or milk.
If onions are placed in the cutlet mass, it is advisable to grate it on a fine grater, and not pass it through a meat grinder. Finely chopped and lightly fried onions can be chopped in a meat grinder. Crushed products must be well mixed.
Cutlets are juicy by adding internal lard or lard to lean beef.
When using fatty meat, chopped products are strongly “fried”, that is, they decrease in size and, in addition, become loose.
Minced boiled meat.
Cooked meat is separated from the bones and passed through a meat grinder. Onions are peeled, finely chopped, fried in butter, wheat flour, meat broth are added, brought to a boil, stirring slightly, combined with minced meat, salt, add ground pepper, dill and mix well.
Minced meat is used for fillings different vegetables and casseroles.
* For 250 g of pulp - 2 tbsp. tablespoons butter, 1 onion, 2 tbsp. spoons of broth, 1 teaspoon of flour, salt, pepper - to taste.
Minced meat with rice.
Separated from the bones and passed through a meat grinder, boiled meat is combined with boiled rice, chopped boiled eggs and vegetable oil, salted, sprinkled with pepper and stirred well.
Minced meat is used as a filling for vegetables and cabbage rolls.
* For 400 g of meat (without bones) - 2 eggs, 3 tbsp. spoons of rice, 2 tbsp. tablespoons of vegetable oil, 1 onion, salt, pepper - to taste.
Minced beef with eggs.
The beef is boiled, separated from the bones, passed through a meat grinder, finely chopped onion fried in fat is added, mixed, fried all together, stirring, add boiled chopped eggs, salt, pepper, finely chopped dill, broth (for juiciness) and mix well.
* For 400 g of boneless meat - 2 eggs, ST. tablespoons of fat, 1 onion, 1 tbsp. a spoonful of broth, salt, pepper - to taste, herbs.
Minced raw beef.
The beef is cleaned of films, washed, cut into pieces, passed through a meat grinder, fried, mixed with lightly fried and finely chopped onions, passed through a meat grinder again, finely chopped eggs are added, salted, sprinkled with pepper and mixed well.
Minced meat is used for flour products.
* For 400 g of meat (without bones) - L / g st. tablespoons of fat, 2 eggs, Onion, 1 tbsp. a spoonful of broth, salt, pepper - to taste.
Sicheniki
Prepared beef is passed through a meat grinder. Onions are peeled, cut into strips, fried in lard, put raw eggs on it and, stirring, prepare liquid scrambled eggs; after cooling, it is combined with minced meat, mix well, season with salt and pepper, pass through a meat grinder, form round or oblong sicheniki, roll in breadcrumbs, fry on both sides and put in the oven for 10-12 minutes.
* For 600 g of beef - 2-3 tbsp. spoons of lard, 4 eggs, 2 tbsp. spoons of crackers, 2 onions, salt, pepper - to taste.
Country style meat cue balls
Beef (without bones) is cleaned of tendons and films, washed, passed through a meat grinder with a large grate, mixed with peeled and chopped onion, add salt, pepper, knead well, prepare balls, give them a round flat shape of cue balls, roll in flour and fried in butter.
Half of the prescribed norm of lightly fried onions is placed on the bottom of the saucepan, and on it - half of the boiled and fried mushrooms. Then the remaining fried onions and mushrooms are placed on the prepared meatballs, poured with mushroom broth and stewed for 10-15 minutes.
Potatoes stewed in mushroom broth with the addition of tomato puree and butter are prepared as a side dish.
* For 500 g of beef - 1 onion in meat, 1 tbsp. a spoonful of crackers, 2 tbsp. tablespoons butter, 50 g dried or 300 g fresh mushrooms, 3 onions for pouring cue balls, 1.5 cups of mushroom broth, 2 tbsp. spoons of tomato puree, 1 kg of potatoes, 1 tbsp. a spoonful of butter for potatoes, salt, pepper - to taste.
Minced meat in sour cream sauce
Prepared meat is passed through a meat grinder, chopped small pieces bacon fat fried with onions, fried over high heat, sprinkled with wheat flour, stirred, water or broth was added and boiled. At the end add sour cream and salt.
Minced meat is served with mashed potatoes or boiled potatoes.
* For 400 g of beef - 1 onion, 100 g of bacon, 1 tbsp. a spoonful of wheat flour, 3 tbsp. spoons of sour cream. 1 cup water or stock, salt to taste.
Minced meat in carrot-sour cream sauce
Onions and carrots are peeled, cut into strips, fried in butter, minced meat is added, sprinkled with wheat flour, stirred, broth is poured in, tomato puree, salt are added, stewed until cooked and sour cream is added at the end.
* For 400 g of beef - 1 onion, 1 carrot, 2 tbsp. spoons of tomato puree, 2 tbsp. tablespoons of butter, 1 tbsp. a spoonful of wheat flour, 1 cup of water or broth, 3 tbsp. spoons of sour cream, salt - to taste.
Natural beef sicheniki (chopped beef steak)
Prepared beef is passed through a meat grinder along with internal beef or lard (or bacon), salt, pepper, water or milk is added, mixed well, cut into round-shaped meatballs up to 15 mm thick and fried in a pan with fat until fully cooked.
Sicheniki are served on the table with fried potatoes or mashed potatoes, poured over with warmed butter and sprinkled with finely chopped parsley or dill.
* For 400 g of boneless beef - 60 g of beef or pork fat, 2 tbsp. spoons of milk or water, 1 tbsp. a spoonful of fat for frying, 1 tbsp. a spoonful of butter, salt, pepper - to taste, herbs.
Poltava Sicheniki
The meat is cleaned of tendons, washed, passed through a meat grinder twice, finely chopped bacon and garlic, pepper, salt are added, everything is mixed well, adding a little water for juiciness, oval-shaped sicheniki are formed, rolled in breadcrumbs and fried in lard or cream oil until done.
The garnish is served boiled in a peel, peeled, and then fried potatoes.
* For 700 g of beef - 50 g of bacon fat, 2 tbsp. spoons of crackers,
1 clove of garlic, 2 tbsp. spoons of lard, 1 kg of potatoes, 2 tbsp. spoons of lard for roasting potatoes, salt, pepper - to taste.
Stewed sicheniki stuffed with horseradish
Prepared meat is cut into small pieces, passed through a meat grinder, soaked in milk and squeezed white bread, part of chopped lightly fried onion, salt are added, mixed well, passed through a meat grinder again, sicheniki are prepared, stuffed with grated horseradish, lightly fried in butter and mixed with sour cream, rolled in flour and fried until tender in butter.
Fried sicheniki are poured with sour cream and stewed in the oven for 8-10 minutes.
Sicheniki are served on the table with mashed potatoes and poured with sour cream, in which they were stewed.
* For 500 g of beef - 100 g of wheat bread, 1/2 cup of milk, 2 onions, 1 tbsp. a spoonful of butter for frying onions, 2 tbsp. spoons of wheat flour, 4 tbsp. spoons of grated horseradish, 2 tbsp. spoons of sour cream for the filling, 2 tbsp. Spoons of butter for frying sicheniki, 1/2 cup sour cream for pouring, 1 kg of potatoes, salt - to taste.
Beef sicheniki with onions (chopped beef steak with onions)
Prepared as above, raw sicheniki are placed in a saucepan or frying pan with heated fat, chopped onion is added and fried until tender, stirring the onion all the time.
When serving, they put onion on the plate on the sicheniki and give boiled potatoes, mashed potatoes, pasta seasoned with fat, and sprinkle with finely chopped greens as a side dish.
* For 400 g of beef - 60 g of beef or pork fat, 2 tbsp. spoons of milk or water, 2 tbsp. tablespoons of fat for frying, 3 onions, salt, pepper - to taste, herbs.
Meat balls stewed in tomato (meatballs)
Prepare the cutlet mass, add lightly fried, finely chopped green or onion to it, mix well, cut the mass in the form of balls with a diameter of 3-4 cm, roll in flour and fry until golden brown. After that, the balls are transferred to a saucepan, add tomato paste, broth, bay leaf, pepper, salt and simmer until cooked for 20 minutes.
When serving, the balls are poured with sauce and served with boiled rice, buckwheat porridge (crumbly), mashed potatoes or fried potatoes.
* For 400 g of beef - 80 g of wheat (white) bread, 5 tbsp. tablespoons of milk or water, 1 egg, 25 g of green or onion, 2 tbsp. spoons of flour, 2 tbsp. tablespoons of fat for frying, 1 cup of broth, 1 tbsp. a spoonful of tomato paste, salt, pepper - to taste, bay leaf.
Filled sicheniki (chopped zrazy)
The prepared cutlet mass is cut in the form of circles 10 mm thick, minced meat is placed in their middle, the edges are connected, molded in the form of short sausages, rolled in ground breadcrumbs, given an oval-flattened shape and fried in butter.
Minced meat preparation. Finely chopped onion is lightly fried, chopped hard-boiled eggs are added, ground crackers(1 tablespoon), salt, pepper, finely chopped parsley, mix everything well and put on the cutlet mass prepared in the form of circles.
Serve with boiled or fried potatoes and pour over warmed butter or sour cream sauce.
* For 400 g of beef - 60 g of wheat bread, 3 onions, 1/2 cup of milk, 1 tbsp. a spoonful of melted lard, 1/2 tbsp. tablespoons butter, 1 egg, 4 tbsp. spoons of crackers, salt, pepper - to taste, herbs.
Potatoes with meat
Potatoes are peeled, boiled, rubbed through a meat grinder, put a raw egg, melted butter, salt, pepper and, if the mass is very thick, add broth, sour cream or cream, stir well, divide into small circles, put prepared minced meat on them, mold with flour in the form of pies and fry in vegetable oil.
Minced meat preparation. Boiled meat is passed through a meat grinder, mixed with fried onions and fried.
Potatoes are served with mushroom sauce.
* For 800 g of potatoes - 500 g of beef, 1 egg, 3 tbsp. tablespoons butter, 1 onion, 2 teaspoons wheat flour, 3 tbsp. tablespoons vegetable oil, 1.2 cups mushroom sauce, salt, pepper - to taste.
Cherkasy sausages
The beef is passed through a meat grinder twice, seasoned with salt, pepper, lightly fried onions, milk or water (1 tablespoon) is added, kneaded well, divided into portions, molded into sausages 12-15 cm long, 1.5 cm in diameter and fry until done. After that, pour sour cream-tomato sauce and let it boil.
Sausages are served on the table with fried potatoes.
* For 500 g of beef-2 onions, 2 tbsp. tablespoons of fat, 1/2 cup of sour cream and tomato sauce, salt, pepper - to taste.
Pepper, stuffed with meat and rice
The prepared meat is passed through a meat grinder, finely chopped onion lightly fried in butter is added, boiled rice, salt, pepper and all mix well.
The pods of green pepper are washed, a cross-section is made on them, the seeds are removed, scalded with boiling water for 10 minutes, the water is allowed to drain, stuffed with prepared meat and rice, placed tightly one next to the other in a saucepan, poured with gravy and stewed in the oven until cooked.
Gravy preparation. Wheat flour is sautéed, diluted with meat broth, sour cream, sautéed tomato puree and bay leaf are added, stir well, bring to a boil, salt, filter and pour pepper in a saucepan.
When serving, stewed pepper pods are poured with gravy and sprinkled with finely chopped parsley.
* For 500 g of beef - 1 kg of sweet peppers, 3 tbsp. spoons of rice, 2 tbsp. tablespoons of butter, 2 onions, salt, pepper - to taste, herbs.
For gravy: 1 tbsp. a spoonful of wheat flour and butter, 1/2 cup sour cream, 2 tbsp. spoons of tomato puree, 2 cups of meat broth, salt - to taste.
Eggplant and tomatoes stewed with meat
Eggplants are washed, cut into circles, salted on both sides, allowed to lie down for 1 hour, then washed, dried, sprinkled with pepper, rolled in flour and fried in butter until light brown.
The beef is passed through a minced meat, lightly fried finely chopped onion, pepper, salt are added, mixed well and fried in butter.
Tomatoes are washed, lightly fried, rubbed through a sieve or colander and salted.
Eggplants and meat are placed in layers in a saucepan or pan, repeating this 3-4 times, pour mashed tomatoes and simmer covered for 15-20 minutes.
* For 500 g of beef -1.2 kg of eggplant, 2-3 tbsp. tablespoons butter, 2 tbsp. spoons of wheat flour, 750 g fresh tomatoes, 2 onions, salt, pepper - to taste.
Zucchini stuffed with meat
Selected young zucchini (no larger than 7-8 cm in diameter) are cut across into pieces 5 cm long, the pulp and seeds are removed, boiled in salted water until half cooked and filled with stuffing made from minced, salted meat, boiled rice and lightly fried onion.
Prepared zucchini is placed in a saucepan or pan, sprinkled with breadcrumbs, sprinkled with melted butter and baked in the oven.
When serving, zucchini is poured with gravy.
Gravy preparation. Lightly fried wheat flour is diluted with broth, sour cream, lightly fried tomato puree, salt are added, stirred, brought to a boil and filtered.
* For 500 g of beef - 700 g of zucchini, 2 tbsp. spoons of rice, 1 onion, 1/2 cup crackers, 2 tbsp. butter spoons:
For gravy: 1 tbsp. a spoonful of butter and wheat flour, 2 tbsp. spoons of sour cream, 1 tbsp.
a spoonful of tomato puree, 1.5 cups of meat broth, salt - to taste.
Meat stuffed tomatoes
Wash medium-sized fresh tomatoes, cut off the tops and carefully remove the core with seeds, without disturbing the integrity of the tomatoes. The prepared tomatoes are salted, sprinkled with pepper and filled with meat and rice stuffing prepared in the same way as for stuffed peppers. After that, they are placed in a saucepan or in a pan greased with oil, sprinkled with breadcrumbs, sprinkled with oil and baked in the oven for 15-20 minutes.
When serving, tomatoes are poured with gravy and sprinkled with finely chopped parsley or dill.
Gravy preparation. Browned flour is diluted with meat broth, sour cream, browned tomato puree and bay leaf are added, salted, stirred, brought to a boil and filtered.
* For 500 g of beef -700 g of tomatoes, 2 tbsp. spoons of rice, 1 onion, 1 teaspoon of breadcrumbs, 1 tbsp. lookku butter, salt, pepper - to taste, herbs.
For gravy: 2 teaspoons of wheat flour and butter, 3 tbsp. spoons of sour cream, 1 tbsp. a spoonful of tomato puree, 1.5 cups of meat broth, salt - to taste, bay leaf.
Cabbage rolls with meat in Ukrainian
A small head of cabbage is cleaned from the upper leaves, washed, the stalk is cut out, put in boiling salted water and boiled until half cooked for 15-20 minutes; then the head of cabbage is taken out, cooled and sorted into separate leaves. Thickened parts are cut off from each sheet or broken with a billhook.
The meat is passed through a meat grinder, stewed rice, sautéed onions, pepper, salt are added, mixed well, put on prepared cabbage leaves, their edges are rolled up and the cabbage rolls are given a rectangular shape.
Cabbage rolls are placed in a saucepan or saucepan, poured with sour cream sauce and stewed in the oven until tender.
Gravy preparation. The flour is sautéed in butter so that it does not change color, sour cream is added, stirred, diluted with hot broth, boiled for 8-10 minutes over low heat, salted, filtered, brought to a boil and seasoned with butter.
* For 1 kg of beef - 1.2 kg of fresh cabbage, 4 tbsp. spoons of rice, 2 onions, 2-3 tbsp. tablespoons of butter, salt, pepper - to taste.
For gravy: 1/2 cup sour cream, 2 cups beef broth, 1 tbsp. a spoonful of wheat flour and butter.
Minced Meat Curler
Prepare the cutlet mass, put it on a wet towel in the form of an elongated cake 1.2 cm thick, put halves of hard-boiled eggs in the middle, as well as a thin layer of fried carrots, sprinkle with finely chopped green or fried onions, connect the edges of the towel and pinch the edges of the curl.
After that, the curler is carefully shifted with the seam down to a frying pan or baking sheet, greased with oil, greased with a beaten egg, pricked in several places with a fork, pour in a little hot water or milk and bake in the oven for 30 minutes, periodically adding water to the pan.
* For 400 g of beef - 75 g of white bread, 100 g of carrots, 1/3 onion, 2 tbsp. tablespoons butter., 1/2 cup water or milk, 2 eggs, salt - to taste.
Minced beef (beef patties) stuffed with buckwheat porridge
Prepared beef and pork are cut into pieces and passed through a meat grinder. Then lightly squeezed white bread soaked in milk, pepper, salt are added and again passed through a meat grinder. In the resulting mass, put half the norm of lard, grated onion and mix well. This mass is divided into portions, a recess is made in each of them, buckwheat porridge cooked with the rest of the lard is put there, it looks like a pie, fried until golden brown, poured with gravy and stewed for 1.5-20 minutes.
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