A lot of dishes have been invented from minced meat - both festive and for an ordinary table. Most often, housewives prepare beef rather uncomplicated; during its implementation, any kind of improvement is approved, so that the taste can vary over a wide range. Juicy cutlets go well with any side dish, go to 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 to them more accessible to perform. In fact, there is nothing easier than beef patties: the recipe can be mastered on the first try, given some of the subtleties of the process.

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

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

Juicy filling

We will not consider the most primitive options for cutlets: if you follow the listed tips, they will turn out even without meticulous weighing and measuring the ingredients. Better to cook special beef patties in the oven. For 700 grams of meat, take two large onions, a couple of garlic cloves and a slice of a loaf soaked in milk. All this is ground, egg, salt and spices interfere with 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 rolled in breading, laid out on a greased baking sheet and placed in the oven for about forty minutes.

Fancy cutlets

Many housewives strongly recommend cooking other beef patties. The recipe differs from others in the 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 feathers of onions are crumbled into the scrolled beef (half a kilogram). Then add a large potato, peeled and grated on the finest grater. Do not squeeze the juice, stir with it! Minced meat is salted, peppery, 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 skip the bread, fry it right like that. When one barrel is browned, the products are turned over, the heat is reduced, and they are brought to condition under the lid.

A slow cooker is in business!

A wonderful kitchen gadget can make the chop hassle 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 pan, greased with oil. The baking mode is turned on for a dozen minutes, then the cutlets are turned over, and the steps are repeated. Then the unit shuts down. The cutlets are filled with water so that they are covered up to half their height. If you wish, you can stir in a spoonful of tomato paste in the water. The stewing mode is turned on, in which the beef should be braised for an hour and a half. The time set by the timer depends on the size of the items.

"Warsaw" cutlets

If you are not a vegetarian, you will surely like (beef) as well. They are suitable both for diet food and for children, and an ordinary healthy person will not refuse to eat them. They are prepared easily and quickly enough. The liver is ground through a meat grinder along with lard. Products are taken in a 3: 1 ratio. Salt, finely chopped garlic, spices (for example, hops-suneli or Provencal fragrant herbs), half a spoonful of soda and two large ones - 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 - similar to how pancakes are fried. The main thing is not to overcook: the liver is cooked quickly, and the cutlets from it are lush. At the same time, the sauce is being 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 a 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. Tomato sauce, creamy and vegetable sauce are also suitable for them.

Meat cake

For those who are already fed up with regular cutlets, other minced beef recipes may be offered. Take green beans and cauliflower (can be frozen), add cubes of sweet peppers and onions, carrot sticks and straws from tomatoes. Vegetables are stewed until tender; as the water almost completely boils away, a piece of butter, salt, pepper and dried spicy herbs - celery, parsley, dill, basil are put in a frying pan. While the filling is cooling down, minced meat is made according to all the rules with a slight clarification: from two eggs (per kilo of meat), only yolks are taken, plus a spoonful of starch is poured in without a slide. A deep frying pan or baking dish is coated 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 cabinet (you can grill it).

Seashells with a secret

Ground beef recipes can give you a complete meal that doesn't need to be added as 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. Onion half rings and carrot straws are laid on top in layers. You can also use other vegetables. The top is covered with grated cheese. The shells are poured with broth, in which tomato paste is mixed (three tablespoons per glass) and a little crushed garlic. The mold is removed into the oven until the dish is ready: the pasta should be easily pierced with a toothpick.

The recipe for making cutlets with a photo, see below.

If you cook beef cutlets skillfully, then they will turn out to be very tender and juicy in taste. Usually to avoid dry beef patties. put a little lard or pork in the minced beef. Vegetables and greens, onions, carrots, green onions, dill, cilantro, etc. also give juiciness to the minced meat. My juicy cutlets are made from beef with the addition of carrots and onions, which results in guaranteed soft and tasty cutlets.

Meat for cutlets must certainly be taken fresh. Before twisting the ground beef, you need to get rid of any uncomfortable areas. Cut off films, veins, areas of fat with a knife.

Juicy beef cutlets recipe

For the preparation of beef cutlets, I take:

• 600 grams of beef fillet (boneless);
• 1 large onion;
• 2-3 carrots;
• 1 egg;
• 3 tbsp flour;
• ground black salt and pepper;
• vegetable oil.

Using a mechanical or electric meat grinder, I twist beef fillets, as well as onions and carrots. Salt and pepper the minced meat, break a chicken egg. I mix minced meat with vegetables until smooth. You need to stir the minced meat with your hands and for at least 10 minutes, preferably 15.

Heat vegetable oil in a saucepan. Stick small round beef patties with wet hands. flatten slightly. Roll each in flour and fry on both sides for 3 minutes. During this time, an appetizing golden brown crust should appear on the cutlets. Then we reduce the fire, pour a few tablespoons of water and simmer the cutlets under a closed lid for another 10-15 minutes.

The result is very appetizing and juicy beef patties. which can be served with any side dish or sauce. Enjoy your meal!

cook-live.ru

Juicy beef cutlets

Ingredients of Juicy Beef Cutlets:

For cutlets, we need:

• 500 gr. ground beef;
• half a loaf soaked in milk;
• 1 egg;
• 2 onions;
• 30 gr. cold butter;
• salt, pepper, your favorite spices to taste.

Additionally:

Recipe for making Juicy beef cutlets:

Soak the loaf in milk.

Chop the onion very finely, you can scroll through a meat grinder.

Thoroughly squeeze the loaf from the milk, add the onion and mix everything with the minced meat.

Knead everything thoroughly, add 1 egg, salt, pepper, spices to taste.

Knead everything thoroughly.

Cut the butter into small pieces.

Beat 2 eggs with a tablespoon of milk, add a little salt and pepper. Then form a cake, put a piece of butter in the middle.

Roll in flour.

Dip in beaten eggs.

Send to a frying pan preheated with sunflower oil.

Fry the beef patties until almost cooked. Then put them in a saucepan, add a little water and simmer for 5-10 minutes under the lid.

Video Recipe for Cooking Juicy Beef Cutlets

Watch the video recipe for the step-by-step preparation of beef cutlets. In the video, you will see all the stages of cooking and can repeat it in your kitchen.

food-nice.ru

Juicy beef cutlets in the oven recipe

Beef cutlets - general principles and methods of preparation

Beef patties are a very versatile dish. On the one hand, delicious cutlets provide satisfying food for the family. On the other hand, if served with a special sauce, they will take their rightful place on the festive table.

Beef cutlets food preparation

You need to be very responsible when choosing meat for cutlets. Of course, you can use ready-made store mince. But it has several disadvantages: 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 preliminary processing.

Therefore, it is better to cook the minced meat yourself, acquiring for this the neck part, parts of the back, low-fat brisket of beef. These parts of the beef contain more collagens, and they improve the taste of the dish.

Speaking of preparing the meat, it must be thoroughly cleaned to remove unnecessary fat, cartilage and connective tissue.

For grinding, you can also use a meat grinder, but then some 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. When chopping meat, you can add kidney fat (one-fourth of the amount of meat) to make the patties juicier. To chopped meat with fat, add the crumb of bread, which is dipped in milk. It is advisable to use white bread and not fresh baked goods, let it be a little stale.

Beef patties - preparing dishes

It is necessary to fry the cutlets in a frying 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 a while 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 Veal Cutlets

The cutlets prepared according to this recipe turn out to be very juicy, although chopping meat is somewhat tedious. From the specified amount of ingredients, 4 servings come out.

400 grams of veal tenderloin,

2 cloves of garlic

large onions,

100 grams of vegetable oil

salt, 5 sprigs of parsley.

1. Beef meat must be cleaned of fat and films, then chop it to a sufficiently large minced meat with a sharp knife. And 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 highly heated oil. On each side, you need to stand for 3-4 minutes. Then for 4-6 minutes the cutlets need to be brought to readiness in the oven preheated to 190C. Afterwards, serve with potatoes or juicy vegetables.

Recipe 2: Cutlets with mustard sauce

A very spicy dish that will surely appeal to those who love spicy cuisine. From the specified amount of ingredients, 6 servings will come out. Cooking such cutlets takes about an hour.

800 grams of ground beef,

1 large onion

2 tablespoons of vegetable oil

2 cloves of garlic

300 milliliters of cream with a fat content of 22%,

3 tablespoons of mustard

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

2. In a bowl, combine the ground beef, garlic, onion, egg and parsley. Pepper and salt all this. Put the minced meat in the refrigerator for half an hour.

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

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

Recipe 3: Tender beef patties

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

500 grams of ground beef,

large onions,

a tablespoon of mustard

2 medium potatoes

vegetable oil for frying

4 cloves of garlic

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

2. The minced meat should be mixed with grated vegetables, then add milk, mustard and an egg, slightly beaten beforehand. Do not forget to pepper and salt.

3. The minced meat should be kneaded by hand, and then molded into small oval cutlets. Before frying, cutlets should be rolled in a mixture of semolina and breadcrumbs. Then fry in hot oil.

- 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, the 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 during frying. While the bread absorbs this juice, the cutlets are juicier.

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

- about onions. Experienced housewives believe that chopped onions into minced meat should be added not raw, but slightly sautéed in butter. Raw onions make cooked patties rougher.

- about water. Experienced chefs make the cutlets more juicy by adding some very cold water or finely crushed ice to the minced meat. 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 when to stop. If you add too much water, the patties can start to fall apart.

- about fat. The best option for frying cutlets is ghee. Pork lard can also be used. If not, then fry in vegetable oil.

Beef cutlets Is a classic meat dish. They turn out to be delicate in taste, so even people who adhere to the principles of dietary nutrition can eat them.

Beef cutlets: recipe

Sprig of parsley - 5 pcs.

Vegetable oil - 90 g

A little flour

A pair of garlic cloves

A couple of eggs

Veal tenderloin - 0.4 kg

Large onion

Peel the beef meat from films and fat, chop into small pieces with a sharp knife. Place the meat in a large bowl. Beat eggs here, knead thoroughly. Chop the onion, garlic and parsley. Add these ingredients. Season with salt and pepper. Knead the minced meat again. Form small patties, lightly roll in flour and sauté in hot oil. For an original taste, you can lightly brown the patties in the oven. Serve with juicy vegetables and potatoes.

Minced beef cutlets

Ingredients:

Sunflower oil - 2.1 tbsp. spoons

Large onion

Chopped beef pulp - 0.8 kg

Garlic clove - 2 pcs.

Bunch of parsley

For mustard sauce:

Heavy cream - 0.3 l

Coarse salt

Mustard - 3 tablespoons

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

Minced beef cutlets recipe

Ground beef -? Kg

Mustard - 1 tbsp spoon

Large onion

Milk - 1 tbsp.

Mustard - 1 tbsp the spoon

Medium potato - 2 pcs.

Garlic clove - 4 pcs.

Table salt

Grate peeled potatoes, onions and garlic. Mix the minced meat with grated vegetables, pour in the milk, add the egg, mustard, be sure to season. Knead the minced meat with your hands, make small oval cutlets. Dip them in a mixture of rusks 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. Peel and husk garlic, potatoes and onions. Chop vegetables with beef into slices so that it is easier 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 into the cutlet mass. Introduce chicken eggs into the minced meat, add seasoning with salt. Put a deep saucepan on the fire, pour oil, heat it up. Form small patties, roll in breadcrumbs and flour, fry for 10 minutes on each side. Reduce heat, extinguish with the lid closed. Add some water. Salt the resulting sauce, cook for 10 minutes. Transfer the finished products to a platter, pour over the sauce if desired, serve with a simple side dish.

Pork cutlets, 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

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 the minced meat along with the oil. Fold the bread pulp into a deep bowl, pour milk on top, let it swell for 2-3 minutes. Squeeze and stir into the minced meat. Break the chicken egg into a separate bowl, divide into yolk and white. Stir the yolk into the minced meat. Season the finished mixture, knead with your hands, beat it several times on a bowl.

Kill the whites with a whisk until a strong foam, pour into the minced meat. Stir the cutlet mass several times, form the same cutlets, roll in breadcrumbs. Pour vegetable oil into a frying pan, add butter, heat, lay the products. Fry until golden brown, reduce heat, pour in 90 ml of water, add a little salt, cover with a lid, simmer for 7 minutes. Beef and pork cutlets 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 butter - 2 tablespoons

Wash and chill the meat, cut into small pieces. Remove the hymen and any veins while slicing. Then chop with a sharp, sharpened knife. Wash the parsley, garlic and onion, remove 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. Dip in flour, fry for a few minutes every minute. Place on a baking sheet and bake in the oven. The temperature should be 180 degrees.

Delicious beef cutlets

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 patties. Wrap ham strips in a circle, fix with skewers so that they keep their shape. Fry the products in a hot skillet for about 10 minutes. Remove skewers carefully before serving. You need to spread the cutlets on toasted slices of bread. Garnish with pine nuts and chopped herbs.

Beef cutlets - photo:

Oatmeal recipe

Chopped meat - ? Kg

Kitchen salt

Oatmeal flakes - 70 g

Milk - 0.15 ml

Onion

Ground black pepper

Fresh greens - 10 g

50 g bread crumbs

Combine milk with minced meat. Peel the onion and grate on a coarse grater. Add oatmeal, salt, add herbs, sprinkle with spices. Stir well, cover with cling film, send to the refrigerator. After an hour, take it out, form small products, bread in flour. Heat vegetable oil on the surface of a frying pan, lay out the patties, fry on both sides. Pour in 50 ml of boiled water, cover and simmer until the liquid evaporates.

Hamburger patties

Ground beef - ? Kg

Ground thyme -? tsp

Ground coriander -? tsp

Ground black pepper

Table salt

Mix chopped meat with herbs. Add the egg, salt, stir in the spices. Mix the mass well. Separate a small piece from the total mass, form a ball, put it between two layers of cling 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 lay out the cutlet, fry for 2 minutes on each side.

Original cutlets with egg

You will need:

Ground beef - 0.7 kg

Mixed minced meat, which I most often cook for my family, can also sometimes get boring, and then this simple recipe for delicious and juicy beef cutlets comes to my rescue. As you know, beef contains less fat than pork, and this fact has both positive and negative aspects. On the one hand, less fat and, accordingly, more protein make this meat less nutritious and more useful for the body, but on the other hand, beef dishes are often dryish, hard to chew and therefore less tasty.

To make the beef cutlets soft, juicy and very tender, a large amount of onions and carrots fried in butter are added to them. Fragrant vegetables retain some of the juices and give the minced meat a pleasant taste and airy consistency. The cutlets are so fluffy and tender that they just melt in your mouth, and besides, they carry all the benefits of natural beef. After all, this meat contains a record amount of iron and easily digestible protein, and therefore must be included in the diet of children and adults of all age groups. Try this simple recipe for the juiciest beef patties for a delicious and healthy second course that the whole family will love!

INGREDIENTS:

• 800 g minced beef
• 1 large onion
• 1 medium carrot
• 2 eggs
• 3 - 4 small slices of rye bread
• 200 ml cream 10%
• 2 tbsp. l. flour
• 30 g butter
• 50 ml vegetable oil
• salt, pepper, 1 tsp. hops-suneli at will

COOKING METHOD:

1. In order to cook beef cutlets, peel and finely chop the onions.

2. Peel and grate the carrots.


3. Fry onions and carrots in butter over medium heat for 8 - 10 minutes until golden brown.


4. While the vegetables are fried, put the bread in a bowl, pour over the cream and leave for 5 - 10 minutes. When it swells a little, peel it from the crusts, squeeze it slightly and crumble.


5. Place the minced meat in a large bowl.

Tasty cutlets according to this recipe can be prepared not only from ground beef, but also from pork or mixed ground meat.

6. Add vegetable frying, crumbled bread and eggs to the minced meat.

7. Salt and pepper the minced meat and knead thoroughly with your hands into a homogeneous mass. You can also add any spices to your taste. I like to use the Caucasian seasoning khmeli-suneli for cooking cutlets.

8. With wet hands, mold the minced meat into cutlets and lightly roll them in flour. From this amount of ingredients, I got 9 large beef cutlets.


9. Heat the oil well in a large skillet, put the beef patties in one layer and fry them over medium heat for 3 - 5 minutes until golden brown.

Advice! Cutlets in a frying pan can be placed quite tightly to each other, since during the frying process they will decrease in size.

10. Gently turn the patties over with a spatula and fry the other side for 3 - 5 minutes.


11. Bring the cutlets until cooked over low heat, covered for 13 - 15 minutes.


You can serve beef cutlets with any side dish of your choice - potatoes, pasta, buckwheat, rice or vegetables. Enjoy your meal!

How to make dietary beef patties

In order to make beef cutlets the most dietary and low-calorie dish, you should use the following recommendations:

1. Prepare minced meat yourself from lean beef or veal;

2. Do not pre-fry the vegetables, but put them raw in the minced meat;

3. Soak bread in low-fat milk or plain water (instead of bread, you can also use oatmeal);

4. Instead of frying in oil, steam cutlets or bake them in the oven.

One of the traditional dishes of Russian cuisine is cutlets. Almost every housewife knows how to cook them. At the same time, many people make minced meat for beef and pork cutlets according to the classic recipe. However, if you wish, you can introduce a new product that will positively affect the taste of the finished dish.

How did the cutlets appear?

Before you find out whether minced beef and pork are juicy and aromatic, it is worth plunging into history. How did such a dish come about? It is worth noting that the cutlets looked and were initially prepared differently than they are now. The dish first appeared in France. And no wonder. After all, this country is considered the birthplace of numerous culinary delights. The cutlets were pieces of meat not separated from the ribs. Several layers of pulp were wrapped around them, like a cake. In this case, the bone must have been. After all, it was comfortable to hold on to her. Do not forget that in the old days, etiquette did not provide for the use of a fork and knife when eating meat dishes.

Today, the cutlet is made from mushrooms, vegetables and fish. After a while, similar dishes appeared, such as meatballs, steaks, and so on.

How much bread do you need

Why do some housewives turn out cutlets tasty, juicy and aromatic, while others do the dish turn out tough, dry? To make pork juicy and soft, you should follow a few simple tips. They will help you achieve great results.

You should not add a lot of bread and other ingredients to the minced meat for beef and pork cutlets. Such additives are used not to save food, but to obtain an extraordinary structure of the finished dish.

Potatoes and bread make the cutlets juicy and fluffy. However, there should not be more of such components in minced meat than meat. Otherwise, not only the taste will suffer. These patties may fall apart or be too dry. By the way, many professional chefs recommend using this to avoid stickiness.

Products for minced meat

In order for the minced meat for beef and pork cutlets to be good, you should choose fresh and high-quality products. It should not be forgotten that it is difficult to make something good and useful out of tasteless ingredients. Therefore, you should not buy minced meat of dubious quality in the store. It is best to prepare it yourself.

Most often, for making minced meat at home, hard parts of the carcass are used, where there are films and cartilage. In addition, the flesh from the shoulder blades, sirloin, neck and brisket are perfect. If you want to combine lean beef and fatty pork, then you should keep the proportions of 2 to 1. The result is more juicy cutlets. A little lard can be added if necessary. The minced meat of this component should contain no more than a quarter of the volume of beef.

Before chopping, the meat should be cleaned of cartilage, veins and films. Thanks to this, the mass will become pleasant in texture and more homogeneous.

Add the bow correctly

If you add onions, you get delicious cutlets from minced beef and pork. However, this also has its own peculiarities. Do not add large pieces of onion. It should be passed through a meat grinder. In addition, proportions should be considered. For 1 kilogram of minced meat, about 200 grams of onions are required.

Secrets of delicious cutlets

If you are preparing minced meat for beef and pork cutlets on your own, then you should remember a few secrets of a delicious dish:

1. It is worth adding a few tablespoons of water to the finished minced meat, preferably cold. You can also use a piece of ice. As a result, the finished cutlets will be more juicy, since the water will evaporate during the cooking process, and not the juice.
2. Butter made from cream will add airiness.
3. You should be careful with chicken eggs. This product allows not only to keep the products in shape, but also makes them more rigid. Do not put 3 eggs on 1 kilogram of meat. Replace them better with grated potatoes.
4. You can enrich the taste of cutlets in a very simple way - by adding zucchini, potatoes or carrots to the minced meat. These foods will soften the food.
5. To make the minced meat "sticky", you can beat it off the table surface. This manipulation will saturate the product with air, which will make the finished cutlets fluffy and tender.
6. Various spices added to the minced meat for beef and pork cutlets will add a spicy flavor to the dish. The recipe with the photo, alas, is not able to convey the aroma. Chefs recommend using parsley, sweet paprika, a mixture of various peppers, nutmeg, marjoram, thyme, garlic, and so on.
7. It is recommended to use ghee as the fat for frying. If such a product is not affordable, then you can use lard. But if necessary, you can fry the cutlets in vegetable oil, but odorless.
8. To get a delicious crust, it is first recommended to fry minced meat products over medium heat. They should be browned. It is worth bringing to readiness over low heat. At the end of cooking, the flame can be increased.

Knowing these secrets, you can start cooking minced meat cutlets. There are a lot of recipes for such a dish. This requires the preparation of various minced meat.

Classic cutlets

How to make classic homemade minced meat patties? Pork, beef and other ingredients must be of good quality. Cooking requires:

• 1 kg of mixed minced meat (beef and pork).
• Bread or loaf, preferably stale and dry - 200 g.
• Raw egg - 1 pc.
• Onions - 3 pcs.
• Room temperature water - 1.5 cups.
• Pepper and salt.

Preparation

To begin with, it is worth preparing minced meat for beef and pork cutlets. The recipe involves the following steps step by step. First of all, it is worth putting the bread in a deep bowl and pouring water over it. You can also use milk for these purposes. When the bread softens, the liquid must be drained.

Onions must be peeled and minced or finely chopped. If desired, you can fry it, but only in butter. Put the minced meat and chopped onions into a container with softened bread, drive in an egg. Don't forget about spices and salt. When all the ingredients are in a bowl, mix them well. That's all, minced meat for cutlets is ready. It remains only to form the patties and fry them. After the dish is ready, you can pour some water into the pan and steam everything for 10 minutes.

Cutlets with herbs

To cook minced beef and pork cutlets with herbs, you will need:

• Mixed minced meat - 600 g.
• Onion - 1 head.
• White bread - 3 pieces.
• Fresh milk - ½ tbsp.
• Egg - 1 pc.
• Parsley and dill - 1 bunch each.
• Garlic - no more than 2 cloves.
• Ground pepper, salt, breading flour.

Cooking process

To begin with, it is worth preparing minced meat by chopping beef and pork with a meat grinder. But if you wish, you can take the ready-made mass in the store. The main thing is that the minced meat you bought is fresh. Milk should be warmed up a little, and then pour over slices of bread. They should soften.

Chop dill and parsley is recommended. The liquid should be drained from the bread, and then added to the container with minced meat. Here you need to add herbs, onions, eggs, salt and spices. You need to knead the minced meat for cutlets with your hands. That's all. The mass is ready. It remains only to make oval-shaped blanks, roll them in flour and fry.

Minced beef and pork cutlets "Juicy"

To cook such cutlets, you will need:

• 1 kg of minced beef and pork.
• 100 g of hard cheese.
• 2 onions.
• 2 eggs.
• 4 slices of loaf or crackers.
• Pepper and salt.
• 100 g cream butter.
• 1 pack of bread crumbs.
• Flour for breading.
• 2 tbsp. spoons of dill.

Cooking steps

These cutlets are prepared with filling. To do this, grate the cheese on a fine grater. The butter should be softened. After that, it must be grinded with a fork, mixed with chopped dill and cheese. From the resulting mass, you need to roll small oval balls. The filling is ready.

Now you can make minced meat for beef and pork cutlets. You shouldn't do it without eggs. Bread rusks should be cut into pieces and then poured over with cold water. When they become soft, you need to drain the liquid. The onions should be peeled and then chopped. It can be finely chopped or grated. Pork and beef should be twisted in a meat grinder. Put the minced meat, crackers, egg, spices and salt in a deep container. Mix the components well.

Now the minced meat is divided into portions and the filling is wrapped in it. The blanks should be rolled in flour, dipped in a beaten egg, and then rolled again in breadcrumbs. After that, you need to fry the cutlets over medium heat.

Cutlets "Hercules"

In this case, eggs are not added to the minced meat. They are replaced with oatmeal. To get juicy minced beef cutlets with pork, you will need:

• 1 kg of mixed minced meat.
• 300 ml of milk.
• 140 g oat flakes.
• 2 onions.
• Pepper, salt.
• 100 g flour or bread crumbs.
• A bunch of greenery.

How to cook properly

Beef and pork should be separated from bones, cartilage, veins and films. After that, the meat must be chopped. This can be done with a meat grinder. Pour milk, preheated to room temperature, into the finished minced meat. Onions need to be peeled and finely grated or finely chopped. The resulting gruel should be transferred to a container with minced meat. Here you need to add salt, herbs, pepper, oat flakes. It is recommended to grind the last component with a coffee grinder.

The minced meat for cutlets should be mixed, and then placed in the refrigerator for an hour, having previously covered the container with plastic wrap. After the specified time, it will be possible to form cutlets and fry them. Finally, it is recommended to extinguish them.

Rice recipe

Minced meat for cutlets can be cooked with rice. This will require:

• 1 kg of minced meat.
• 200 g of rice, preferably round.
• 2 eggs.
• 2 onions.
• 2 cloves of garlic.
• Salt pepper.
• Flour.

How to make cutlets

First, rinse the rice in cold water. Now you need to pour it into a saucepan and pour boiling water over it. In this case, 1 part of rice requires 2 glasses of water. Onions and garlic should be peeled and then minced together with minced meat. Add rice, salt, spices to the resulting mixture, and then mix well. It is worth forming cutlets from the mixture and frying them in vegetable oil.

Fast cutlets

If you wish, you can make minced beef, pork and chicken cutlets. In this case, the dish is obtained with an extraordinary structure. However, only pork and beef are most commonly used. To quickly cook cutlets, you will need:

1. 600 g mixed minced meat.
2. 4 eggs.
3. 2 raw potatoes
4. A bunch of green onions.
5. 50 g mayonnaise.
6. 3 tbsp. tablespoons of flour.
7. Spice.

Cooking method

Chives should be finely chopped. The potatoes must be peeled and then grated. After that, you need to cook the mixed minced meat. Add pepper, potatoes, salt and green onions to the resulting mass. All ingredients must be mixed well. Then add flour and mayonnaise to the mixture. After mixing, workpieces should be formed from the mass, and then fry them in oil.

In conclusion

Preparing the right mince for beef and pork cutlets is only half the battle. It is important to make it light, airy and tender. To do this, it is recommended to place the finished minced meat in the refrigerator for about half an hour. It is recommended to stir the components by hand. This will allow you to determine the consistency of the mixture, as well as remove any lumps. When forming cutlets, minced meat often sticks to your hands, so that this does not happen, you can moisten them in cold water.