Beef cutlets - recipe. cooking secrets

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

From minced meat, a lot of dishes were invented - both for holidays and for a regular table. Most often, beef cutlets are prepared by housewives: the recipe is quite simple, 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 digest by kids - in general, they are a very multifunctional dish.

How to cook beef cutlets: secrets and tips

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 intricacies of the process.

1. Minced meat should 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.
2. The beef is minced at least twice.
3. Before sculpting cutlets, minced meat must be beaten off: put in a bag and slap on the table several times. Then the final product will be lush.
4. If you pour a little ice water into it at the stage of creating minced meat, the cutlets will come out unusually juicy.
5. 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 roast the beef cutlets in the oven. 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 variants of 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, s alt 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 of processed cheese is put inside each. The blanks are crumbled in breading, laid out on a greased baking sheet and put in the oven for forty minutes.

Fancy 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 a large potato is added, peeled and grated on the smallest grater. Do not squeeze the juice, mix with it! Minced meat is s alted, 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.

Slow cooker - 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 multicooker, 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 cutlets in the slow cooker should simmer for an hour and a half. The time set by the timer depends on the valueproducts.

Warsaw cutlets

If you are not a vegetarian, you will surely like liver cutlets (beef). They are suitable for diet food, and for children, and an ordinary he althy 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. S alt, finely chopped garlic, spices (for example, suneli hops or Provencal aromatic herbs), half a spoonful of soda and two large flour are poured into the minced meat (it turns out to be quite liquid). 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. For them, tomato sauce, and creamy, and vegetable sauce are suitable.

Meatcake

Those who are already fed up with regular cutlets can be offered other ground beef recipes. Green beans and cauliflower are taken (can be frozen), cubes of sweet pepper and onion, carrot sticks and tomato straws are added to them. Vegetables are stewed until tender; as the water boils away almost completely, a piece of oil is laid out in the pan,s alt, pepper and dried spicy greens - celery, parsley, dill, basil. 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. A deep frying pan or baking dish is smeared with 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 brown for a few minutes in the cupboard (can be grilled).

Shells with a secret

Recipes from ground beef can make a complete dinner at the end, without the need for additions in the form of 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 are mixed. The form is removed into the oven until the dish is ready: the pasta should be easily pierced with a toothpick.