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Juicy beef cutlets recipe. Minced meat for beef and pork cutlets: recipe with photos. Moussaka with minced beef

Until recently, I prepared cutlets only from homemade minced meat. But just the other day I tried to cook them from a piece of beef tenderloin, and to be honest, I really liked them and my whole family liked them. To make the cutlets more juicy, potatoes were added.

Wash the meat thoroughly with lukewarm water.

Grind the beef in a meat grinder. Also scroll through the onions, garlic and potatoes. Soak the bread pulp in milk, squeeze it out and add it to the dish with the minced meat. Also add 2 chicken eggs, salt and pepper. Mix the minced meat thoroughly using a large spoon.

Pour flour into a deep plate. Form the minced meat into a cutlet using your hands and roll in flour. You can fry some of the cutlets immediately, and put the rest in the freezer, placing them on a floured plate or cutting board.

Place the finished beef cutlets one after another in a preheated frying pan with vegetable oil. Fry for 10 minutes on one side and the same on the other side under the lid. Next, if the cutlets are large, you can add 100-150 ml of water and simmer for another 10 minutes under the lid.

Lush, dripping juice hot cutlets- the invincible weapon of a wise housewife: how can you not love a craftswoman who knows how to cook so hard you’ll swallow your tongue?! You can easily achieve flattering praise and compliments if you know how to cook juicy cutlets from beef and pork. Plus it's fried the delicacy is convenient due to its versatility: put it in the refrigerator - here’s a ready-made snack for the household, wrapped it with a bun in a bag - lunch for a schoolchild, added it to a side dish in a container - rations for my husband at work. This is how, after standing at the stove for an hour, you can easily relieve yourself of the whole day: cooking question will temporarily disappear.

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There is probably no country in the world that does not know taste of cutlets or their close analogue, so it is useless to look for the historical roots of this dish. Let's talk better about the components, which we will need very soon.

Beef and pork

It is best to buy good meat and grind it at home in a meat grinder - this way you will be sure of the quality of the product. Taste of cutlets It’s always richer if you use different types of meat: beef, pork, turkey, lamb, chicken. Today we will not chase the exotic, Let's take regular minced pork and beef, but feel free to experiment in the future; it’s difficult to spoil such a dish with meat. If you decide to buy minced meat in a store, keep in mind a few simple nuances:

• Making a purchase at a specialized retail outlet, from a reliable supplier.
• The presence on the refrigerated tray of markings indicating expiration dates, Necessarily.
• Consistency of high-quality minced meat from beef and pork, homogeneous, without veins and cartilage.
• Look at the juice flowing from the meat: if it is dark and thick, go to another store. Juice from fresh product bright, transparent. And of course, no one has canceled the proven old-fashioned method of determining freshness - just smell the products on offer and everything will become clear.

Onion

Be sure to add onions to the minced meat. But no need to stuff the cutlets tightly with onions, they will begin to spread right in the pan. To improve the taste, one medium-sized head, finely chopped or minced through a meat grinder, is enough. If you want to experiment, you can pre-fry the onion, and only then add it to the minced meat - new flavor facets will pleasantly surprise you.

Garlic

Opinions about incompatibility onions with garlic very controversial. In any case, in beef and pork cutlets they get along perfectly, complementing each other and adding piquancy to the dish. Therefore, prepare 1-2 cloves of garlic for minced meat.

Egg

Many housewives mistakenly believe that eggs they “hold together” the liquid mince, and then are bitterly disappointed. Excess protein will turn fluffy cutlets into flat pancakes, similar in callousness to the soles of shoes. If you managed to cook the minced meat too watery, it would be more effective to add grated potatoes.

Bread

Contrary to popular belief, bread crusts are added to cutlets not at all out of economy. The secret is simple: the juice flowing out of the meat during frying is absorbed into the bread without leaving - the cutlet is fried with a crust, maintaining its internal juiciness. Plus is saved texture density of beef and pork, volume meat treat. An important rule: take dry bread; fresh bread will create an unpleasant stickiness. Previously bread should be soaked in milk or water.

Flour

Wheat or rye flour will be needed as a breading. It takes less oil than special croutons, which allows you to prepare juicy pork and beef cutlets with less calories.

Salt and favorite spices

Universal seasoning for juicy cutlets - pepper mixture. But you can add spices and salt to your taste.

Exists many recipes delicious cutlets, differing in the number of ingredients and cooking method. We chose the simplest possible classic version, tested by more than one generation of housewives.

Cooking secrets

To make the cutlets juicy, important fry them properly. A real hostess knows many cooking tricks cutlets, let’s remember the main ones:

• Forming cutlets with wet hands, while we beat them off, throwing them several times from one palm to another. Now they they definitely won't burn, will quickly become covered with a thick crust.
• The larger the cutlets, the juicier they turn out.
• Fry for the first minute over high heat, and when the crust has set, turn it down. So the juice will stay inside better.
• There is no need to stack the cutlets closely in the pan, because they will all give juice and soon they will not be fried, but stewed.
• The juiciness of the cutlets is negatively affected by milk added to the minced meat: during heat treatment meat and milk proteins interact, taking away moisture. For this reason, it is preferable to soak the bread in water and not squeeze it too hard.
• For greater juiciness, roll a piece of lard together with the pork and beef, but do not overdo it: excess fat, on the contrary, will “dry out” the cutlets.

Roasting pork and beef cutlets, don’t try to break speed records, let the meat sweat a little. To do this, first fry one side well until crusty, then turn it over cutlets, cover with a lid, withstand a few minutes on low heat. Turn over cutlets several times, so they will turn out more juicy.

Once upon a time, meat fried on the bone was called a cutlet. However, over time, the dish changed, becoming a real delicacy. Today they are prepared from chopped or twisted minced meat.

Juicy beef cutlets: step-by-step recipe

This dish, made from beef tenderloin, can not only nourish the whole family, but also treat guests during a festive feast.

Step-by-step preparation of juicy beef cutlets:

1. Thawed or cooled meat should be washed under running water, and onions, potatoes and garlic should be peeled and peeled. Then the beef and vegetables should be cut into pieces convenient for further chopping;
2. Prepare the minced meat by grinding the meat and vegetables in a meat grinder or food processor. If the resulting minced meat is not tender enough, it should be rolled again;
   
3. Pour milk over the bread pulp, let it soften for a few minutes, then squeeze it out and mix it into the cutlet mass;
   
4. Beat chicken eggs into the minced meat, add salt and spices;
5. Knead the minced meat thoroughly, first with a large spoon, then with your hands;
6. Place a deep, thick-walled frying pan on the fire, pour oil into it, and heat it up;
7. At the same time, use your hands to form small cutlets from the minced meat and roll them on all sides in flour or breadcrumbs;
8. Fry for 5-10 minutes on each side over medium heat. You need to turn the cutlets over with a wooden or metal spatula;
9. After which, if desired, they can be slightly extinguished under a closed lid, lowering the flame under the frying pan and adding sour cream sauce or water. Lightly salt the sauce. Simmer for no more than 10 minutes.
   

Place the finished beef cutlets on a wide dish and top with sauce if desired. For basting, you can use the same sauce in which they were stewed or prepare it separately. Serve with a simple side dish of vegetables or cereals.

Recipe for beef and pork cutlets

Homemade cutlets are most often prepared from mixed minced meat. For it, pork and beef are taken in equal proportions.

Ingredients:

• beef - 300-400 g;
• pork - 200-300 g;
• onions - 1 pc.;
• chicken egg - 1 pc.;
• white bread pulp - 100-150 g;
• fresh milk - 150 ml;
• butter - 2-3 tbsp. l;
• sunflower or olive oil - 2-3 tbsp. l;
• flour or breadcrumbs - 200-300 g;
• salt - 7-10 g;
• ground black and allspice - to taste.

Cooking time is 45-50 minutes.

Calorie content 100 g - 270 kcal.

Preparation:

1. If necessary, defrost the meat or immediately take it chilled, rinse and cut into small pieces. Then grind the beef and pork into minced meat;
2. Peel the onion, chop finely and fry until golden brown in a small amount of butter or vegetable oil. Season the onion with a little salt and pepper, let cool slightly and pour into the minced meat along with the butter;
3. Place the pulp of the bread or loaf in a deep bowl, pour in milk, leave for 2-5 minutes until softened, squeeze out and stir into the minced meat;
4. Break the chicken egg into a separate bowl, separate the yolk from the white. Also add the yolk to the minced meat, salt and pepper the finished mixture. The minced meat itself must be kneaded with your hands, be sure to beat it several times in a bowl;
5. Beat the whites with a whisk or mixer into a strong foam, pour it into the minced meat, then mix the cutlet mass again;
6. Form small cutlets of equal size and roll them in breadcrumbs or flour;
7. Pour vegetable oil and butter into a frying pan, heat it up, place the cutlets;
8. Fry on both sides until golden brown, then reduce the heat under the frying pan, pour 100 ml of water into the cutlets, lightly salt the water, cover and simmer for another 5-7 minutes.

Serve pork and beef cutlets along with a vegetable side dish.

Chopped beef cutlets in the oven

Cutlets made from minced meat are considered a special delicacy. For them, it is best to choose the juiciest pieces of beef.

Ingredients:

• 500 g beef tenderloin;
• 2 pcs. onions;
• 2 cloves of garlic;
• 2 pcs. chicken egg;
• 5 g salt;
• 5 g ground black pepper;
• 1 bunch of parsley;
• 70-100 g flour for boning cutlets;
• 2-4 tbsp. spoons of vegetable oil for frying.

Cooking time is 50-60 minutes.

Calorie content 100 g - 184 kcal.

How to cook:

1. First cut the washed and cooled meat (to make it easier to cut) into large pieces, then remove the veins and chaff, and then chop it using a sharpened hatchet or a special knife. You should try to grind the meat as finely as possible, and the pieces should be approximately the same size so that the finished minced meat is uniform in consistency;
2. Wash the onion, garlic and parsley, peel and finely chop with a knife. Mix everything together in a deep bowl, add eggs and spices to the cutlet mixture;
3. Knead the minced meat, and then put it in the refrigerator for at least half an hour;
4. Then you should form small cutlets, giving them a slightly flattened shape;
5. Then they need to be rolled in flour and fried on both sides for 2-3 minutes until golden brown, then removed from the pan and transferred to a baking sheet;
6. Place a baking sheet with cutlets in an oven preheated to 180 degrees. Bake for up to 20 minutes.

Separately, you can prepare any desired sauce. Serve with a side dish of cereals or vegetables.

Italian style minced beef cutlets

To prepare this original meat dish you will need several strips of bacon or bacon. They give the finished cutlets a special piquant taste and juiciness.

Ingredients:

• minced beef - 600 g;
• bacon or ham, cut into thin long slices - 150 g;
• bread - 4-6 toasted or dried pieces;
• vegetable oil - 2-3 tbsp;
• salt and pepper - to taste;
• greens and ground pine nuts for serving.

Cooking time - 40-50 minutes.

Calorie content 100 g - 250 kcal.

Cooking method:

1. Spices are added to the double-twisted ground beef. Then cutlets are formed;
2. They are wrapped in a circle with pieces of bacon or ham. To keep them in shape, they are fastened with skewers;
3. Fry the cutlets in a frying pan for 5-10 minutes on each side until cooked through.

Before serving, carefully remove the skewers, place the cutlets on toasted pieces of bread, and decorate the top with herbs and nuts.

Beef cutlets will turn out light and juicy if you follow several time-tested rules when preparing them:

1. When choosing meat, you should give preference to a piece from the sternum, shoulder or tenderloin. And it’s better if this meat is fatty;
2. Ideally, the meat for cutlets should be fresh and chilled. But if the piece was frozen, then it needs to be defrosted correctly - in a cool place, protected from sunlight and hot air. The defrosting process will be long, but the meat will retain its juices;
3. The cutlet mince should be tender. To do this, it is scrolled through a meat grinder several times, and when kneading, it is beaten on a bowl or table. Chopped minced meat is kneaded more thoroughly than twisted in a meat grinder;
4. If the minced meat is prepared in reserve and will be frozen, you do not need to add anything to it. All other ingredients, except meat, and spices should be added immediately before sculpting the cutlets;
5. There are many ways to add juiciness to ground beef. The easiest one is to add some minced pork to it. But besides it, you can also add raw vegetables: potatoes, carrots, beets, pumpkin or zucchini. You need very few vegetables and they should be minced in a meat grinder or finely grated. Onions are always added;
6. If you add 1-2 tbsp to the minced meat before kneading. spoons of ice water or melted butter, it will become even juicier;
7. To prevent beef cutlets from falling apart during frying, either the stiffly beaten white of one egg or bread soaked in milk is added to hold the minced meat together. The bread can be wheat or rye, but it is important that it is not a fresh, but already dried bun;
8. Before modeling, the finished minced meat must be cooled for half an hour;
9. When frying, place the cutlets on an already hot, but not overheated frying pan. First, they are fried over high heat for 2 minutes, and then, reducing the flame by half, for another 3-5 minutes on each side;
10. The finished dish is brought to readiness in the oven or in a frying pan under a tight lid for another 5-10 minutes. At the same stage, you can add sauce or sour cream to it.

The resulting beef cutlets can compete with even the most exquisite dish on the holiday table.

Minced beef cutlets, as you know, turn out to be dry and tough if you don’t add it to the beef... And you can add a lot of things. For example, potato(Grind 1-2 tubers together with the meat in a meat grinder or, if the minced meat is ready, finely grate). Bread soaked in milk (water). Greenery(green onions, spinach, dill, parsley, cilantro are suitable - individually or a mix). Another addition - cereals. The neutral taste of oatmeal gives priority to meat, acts softly and unobtrusively, but beef patties turn out juicy, soft and tasty.

Ingredients

• minced beef - 1 kg
• “Extra” oat flakes - 6 tbsp. spoons
• onion - 3
• egg - 2
• salt, pepper, vegetable oil for frying

Preparation

Oatmeal is used instead of bread crumbs in this recipe. Instead of eggs, you can use potato flour passed through a meat grinder; it holds the minced meat together perfectly. Sometimes you can find a dietary option for making cutlets from minced beef and onions (without bread and eggs); in this case, a little skim milk is added to the minced meat, although, for my taste, it still turns out a little harsh.
In addition to the above, the cutlets may include greens, green onions, and spinach. It turns out very tasty with the addition of semolina.

You can make the cutlets soft and juicy by covering them with a lid after turning them over. You need to fry under the lid for about 7 minutes. Or put the quickly fried cutlets in a pan, pour in a little hot water and simmer over low heat under the lid. The cutlets will be steamed and juicy.

By the way, they can not only be fried, but also cooked in the oven or steamed. If you want to make it in the oven, then place the formed cutlets on a lightly greased baking sheet, cover it with foil and bake at 190 C for about half an hour. To steam, if you don’t have a steamer, make an improvised one from a large pan of water and a colander that should not reach the water. Place the cutlets along the sides of the colander, and when the water in the pan boils, insert the colander into the pan, cover with a lid and cook for 10 minutes, then turn over to the other side and keep for the same amount of time.

I’ll give you another cutlet recipe for the collection.

Ground beef cutlets with cheese

Ingredients:

• minced beef 600g
• onion 1
• egg 1
• wheat bread crumb 1 piece
• milk 1 glass
• Dutch type cheese 120 g
• breadcrumbs 150g
• frying oil 40g
• salt, pepper to taste

Cooking method

Soak the crumb in milk.
In a bowl, mix the minced meat and egg, add salt and pepper to taste.
Grate the cheese and finely chop the onion. Add squeezed (optional) bread, cheese and onion to the minced meat with the egg and mix with your hands until smooth. Roll in breadcrumbs and fry until tender in a preheated and greased frying pan.

Some housewives believe (perhaps rightly) that tender cutlets can only be obtained in the oven. To do this, you need to coat a baking sheet with oil (vegetable or butter), place the minced beef cutlets in breadcrumbs and place the baking sheet on the middle shelf. Bake until cooked at 200 degrees, usually bringing the cutlets to a golden crust takes 30-40 minutes.

Most often they are made from beef. It is believed that it is from it that the cutlets are more meaty, aromatic, and satisfying. Especially those that were fried in a pan.

But in this case, what to do with those carcinogenic substances that appear during heat treatment? After all, you really don’t want to give up the beautiful fried crust, which with its appearance whets such a brutal appetite!

There is an exit. Cutlets can be cooked in the oven. Advantages? Please!

• They turn out no less tasty than in a frying pan. Yes, and there is a golden brown crust.
• They contain significantly less harmful substances than fried ones.
• This type of heat treatment preserves most of the vitamins and microelements beneficial to the body.
• The housewife does not need to be constantly near the stove.
• Fat does not splash in different directions.

But for some reason, sometimes beef cutlets in the oven turn out tough or floating in fat. And incorrectly prepared minced meat is to blame for this.

Beef cutlets in the oven: subtleties of cooking

• For cutlets, you can use any part of the animal carcass. Of course, the most delicious cutlets are made from tenderloin. But most often they use meat that is not suitable for frying steak, fillet, roast beef, entrecote. To prepare minced meat, they use top dressing, brisket, flank, as well as various meat trimmings, which are obtained when stripping meat.
• Beef fillet must be cleaned of coarse tendons and then passed through a meat grinder.
• You should not use too fatty meat for cutlets. When baking, the fat is rendered, and the cutlets turn out tough and dense. If the meat is lean, then internal lard is added to it. The amount of fat should be no more than 15% of the weight of the meat.
• Bread must be added to any cutlets. It must be baked from wheat flour. All the crusts are cut off from the bread, and the crumb is dried. If you put fresh bread into the cutlet mass, the minced meat will turn out viscous.
• The bread is soaked in water or milk before being added to the minced meat. The amount of liquid should not exceed 30% of the weight of the meat. The cutlets will turn out more tender if you add sour cream and mayonnaise to the minced meat and replace the milk with cream.
• Onions, garlic, carrots, potatoes and other vegetables are added to minced beef cutlets. The cutlets will turn out delicious if you add grated young zucchini to the minced meat. But in this case, the amount of liquid (water or milk) needs to be reduced, since the zucchini is very juicy.
• An egg is often added to minced beef cutlets. But you need to know that it makes the finished cutlets dense. When frying in a frying pan, the egg helps the cutlets not fall apart. When baking in the oven, eggs are not added to the minced meat or only the yolk is used.
• To make beef cutlets golden brown and crispy, they are breaded in flour or white breadcrumbs.

Classic beef cutlets in the oven

Ingredients:

• beef fillet – 500 g;
• wheat bread – 125 g;
• water – 150 ml;
• salt – 10 g;
• ground black pepper - a pinch;
• breading (flour or breadcrumbs).

Cooking method

• Cut the beef meat into pieces weighing 50–200 g (it all depends on the capabilities of your meat grinder). Grind in a meat grinder.
• Soak the bread in water.
• Combine the chopped meat with spices and bread.
• Mix the mixture thoroughly using a wooden spatula. If the minced meat is very thick, add a little water, then beat again.
• To prevent the minced meat from sticking to your hands, soak them in cold water. Separate portions of minced meat from the cutlet mass and form into cutlets. Classic cutlets should be elongated, flattened on top, 12 cm long, 5.5 cm wide, 1.75 cm thick.
• Dip the cutlets in breading and place on a greased baking sheet. So that you don’t have to wash the sheet of fat and fried meat juice later, cover it with parchment.
• Preheat the oven to 200°C. Place a baking sheet with cutlets in it. Bake for 40 minutes.

Beef cutlets in the oven with potatoes

Ingredients:

• beef fillet – 500 g;
• potatoes – 1 pc.;
• onion – 1 pc.;
• egg (yolk) – 1 pc.;
• salt and pepper - to taste;
• spicy herbs (parsley, dill, cilantro) - a small bunch.

Cooking method

• Cut the beef pulp into pieces and pass through a meat grinder.
• Grind the onion and potatoes in a blender to a paste.
• Mix the meat and potato mixture and mince again.
• Add egg yolk, spices and finely chopped herbs.
• Mix the minced meat thoroughly until it becomes homogeneous and dense enough. If it turns out thick, add a little water and mix again.
• With wet hands, form into oblong-shaped cutlets. Roll in breading. Place on a greased baking sheet. Place in an oven preheated to 200°C. Cook for 40 minutes until golden brown.

Beef cutlets in the oven with cabbage

Ingredients:

• beef fillet – 500 g;
• onion – 1 pc.;
• carrots – 1 pc.;
• fresh cabbage – 100 g;
• salt - to taste;
• egg (yolk) – 1 pc.;
• pepper - a pinch;
• breading mixture (ground crackers or flour).

Cooking method

• Cut the beef into pieces and grind through a meat grinder along with the onion.
• Grate the carrots. Chop the cabbage thinly.
• Combine vegetables with meat, add salt and pepper. Add the egg yolk.
• Mix the cutlet mixture thoroughly.
• Form cutlets. Roll in breading.
• Grease a baking sheet with oil. Place the cutlets on it.
• Bake in the oven for 40 minutes at 200°C.

Beef cutlets in the oven in cream sauce

Ingredients:

• minced beef – 500 g;
• onion – 1 pc.;
• semolina – 1 tbsp. l.;
• milk – 100 g;
• salt, pepper - to taste;
• flour – 2 tbsp. l.;
• cream – 300 ml;
• Sunflower oil – 40 g.

Cooking method

• Grind the onion in a blender.
• Combine onion and meat. Gradually pour in the milk and knead the minced meat thoroughly.
• Add semolina, salt and pepper. Mix again and leave the semolina to swell for half an hour. Stir.
• With wet hands, form cutlets. Roll in flour.
• Pour oil into a frying pan and heat it. Fry the cutlets on both sides until golden brown.
• Place them in a greased pan. Pour in heated cream.
• Place in the oven and bake for 30 minutes at 180°C.

Beef cutlets with tomato sauce

Ingredients:
For the cutlets:

• minced beef – 1 kg;
• wheat bread – 250 g;
• water – 300 ml;
• salt – 15 g;
• flour – 2 tbsp. l.

For the gravy:

• vegetable oil – 40 g;
• onion – 1 pc.;
• carrots – 1 pc.;
• tomato paste – 1 tbsp. l.;
• salt - to taste;
• paprika – 1 tsp;
• sugar – 0.5 tsp;
• vinegar – 1 tsp;
• garlic – 3 cloves;
• coriander – 1 tsp.

Cooking method

First option:

• Prepare the gravy. Finely chop the onion. Sauté it in oil. Add grated carrots and fry for 5 minutes.
• Add tomato paste and stir. Warm up for 2-3 minutes.
• Put all the spices, chopped garlic, add vinegar. Pour in hot water to cover the vegetables. Simmer for 15 minutes.
• Prepare the cutlets. Soak the bread in water and let it swell.
• Combine it with minced meat, add spices. Mix the cutlet mixture thoroughly.
• Wet your hands with cold water and form cutlets.
• Roll them in flour.
• Pour oil into a frying pan and heat it. Place the cutlets. Fry them until golden brown, first on one side, then on the other.
• Place the cutlets in a deep pan. Pour in hot gravy. Place in an oven heated to 180°C. Bake for 30 minutes.

Second option:

• Make minced cutlets as in the first option.
• Form cutlets with wet hands.
• Roll in flour.
• Place on a greased baking sheet and bake in the oven for 40 minutes at 200°C.
• While the cutlets are cooking, make the gravy as described above. But simmer it a little longer - 30 minutes.
• Place the finished cutlets on plates and pour over the gravy.

Note to the hostess

Knowing the basic rules for preparing beef cutlets, you can come up with new recipes by adding any ingredients to the minced meat. The main thing is that they combine with the taste of the meat. The aroma of cutlets depends on spices and seasonings. So feel free to use them. Experiment!