Pork and beef cutlets. Minced pork and beef cutlets
Cutlets are the most popular second dish in Russia. It is probably not an exaggeration to say that millions of my compatriots regularly fry and bake cutlets for every taste from different types of minced meat. The recipe for the most common homemade cutlets that I present here is, of course, not for experienced housewives; they have their own recipes and their own secrets. But I remember very well that many years ago I had no idea how to approach these cutlets at all, and it’s better not to remember the first cutlets I fried. So, for those who do not yet know how to fry cutlets “with one left hand with their eyes closed”, here is a recipe for fluffy and juicy homemade cutlets made from minced pork and beef.
Compound:
- Minced pork and beef - 500 grams
- Onion - 1 medium size
- Garlic - 2-3 cloves
- Bread crumb - about 50 grams
- Milk – 50 grams
- Egg - 1 piece
- Coarse salt - half a teaspoon
- Ground black pepper - to taste
- Fresh or dried herbs
- Breadcrumbs - 3-4 tablespoons
- Unscented vegetable oil for frying - 2 tablespoons
Note: of course, it is better to prepare minced meat yourself from high-quality meat, and breadcrumbs from white bread, dried and rolled in a blender.
Preparation
Minced pork and beef is ready - half pork and beef. Peel and wash the onion and garlic. I can't imagine meat dishes without adding fresh or dried herbs. In winter, I would put dried dill, parsley and basil in the minced meat, but now it’s spring, there is an abundance of fresh herbs. Form a small bunch of cilantro (can be replaced with parsley), dill and a few green onions. Wash and dry the greens.
Prepared products
Finely chop the greens, chop or grind the onion and garlic in a blender, add to the minced meat. Cut the crusts off a piece of day-old white bread and soak the crumb in milk. Bread is added to cutlets for softness and fluffiness; it can be replaced with rolled oats or grated potatoes.
Soak white bread in milk
Add softened bread and egg to the minced meat, salt and pepper.
Mix the minced meat. To make the cutlets juicy, add 1-2 tablespoons of water, stir again and beat the minced meat, saturating the cutlet mass with air. To beat off the minced meat, you need to scoop up some of the minced meat with your hand and forcefully throw it back into the cutlet mass. Mix the minced meat until completely homogeneous, making about 20 such throws. Cover and place in the refrigerator for half an hour.
The minced meat is ready, divide it into koloboks according to the number of cutlets, from the specified amount of products you will get 10 medium-sized cutlets.
Divide by number of cutlets
Roll each bun in breadcrumbs, flatten, and shape into an oval or round shape.
Roll in breadcrumbs
Heat vegetable oil in a frying pan with a thick bottom and place the cutlets.
Place in hot oil
Fry on both sides for 10 minutes over medium heat.
To prepare cutlets, they usually use any meat minced in a meat grinder. It doesn’t matter what ingredient is at the heart of the recipe - chicken, pork, beef or turkey. If you follow all the rules and stages of preparation, the result will always be excellent. Traditional favorites are cutlets made from a mixture of minced pork and beef.
Ingredients:
minced pork and beef(in a ratio of 1:1) - 1 kilogram;
chicken eggs - 2 pieces;
bulb onions - 2 medium heads;
semolina - 3 tablespoons;
white bread or loaf - 1/3 standard loaf;
mayonnaise - 2 tablespoons;
milk - 1 glass;
spices (ground pepper, marjoram, basil, coriander);
salt to taste;
vegetable oil;
breadcrumbs and flour.
Making cutlets from minced pork and beef.
Let's start preparing the components for . Peel the onion and cut into small cubes.
Then cut off the crust of the loaf, chop the pulp into pieces and pour in warm milk. The bread will soak and swell. Before adding the softened loaf to the minced cutlet, squeeze out the milk a little.
Put onion and bread into the minced meat.
Next, to hold the minced meat together, beat in the eggs, add salt and spices.
To make the cutlets juicy and tender, pour 2 tablespoons of sunflower oil into the minced meat.
Then add semolina and mayonnaise, salt and spices.
Mix all the ingredients with your hands and leave for 30–40 minutes to marinate the minced meat.
After this, form small cutlets of the same size. Pre-moisten your hands with water or vegetable oil so that the minced meat does not stick.
Roll the pieces in a mixture of flour and breadcrumbs. Fry over medium heat on both sides.
To bring the dish to readiness and make sure that the fried cutlets do not remain raw inside, place them in a frying pan or saucepan. Add a little water or meat broth, and also pour in the remaining fat in which the cutlets were fried. Simmer covered for 10 - 15 minutes.
Serve hot with mashed potatoes, pasta or simply with fresh vegetables and herbs. Bon appetit!
For variety, you can sometimes cook pork and beef cutlets in a frying pan - they always turn out quite fatty, so you shouldn’t get carried away with this dish often. However, these cutlets go well with mashed potatoes or buckwheat porridge, so don’t think twice about cooking. It is best to make the minced meat yourself, then your cutlets will certainly turn out delicious.
List of ingredients:
- 500 g beef,
- 250 g pork,
- 100 g lard,
- 2 onions,
- 1 chicken egg,
- 2-3 crackers,
- 100 ml milk,
- 2 tbsp. flour,
- frying oil,
- 1.5 tsp. salt,
- 1 tsp spices for cutlets.
Preparation
1. The chilled meat must be washed and dried, then cut off the films and, if desired, pieces of fat and bones. After this, cut the pork and beef into medium pieces so that they can be easily twisted through a meat grinder.
2. Peel a couple of large onions and cut into 3-4 parts, twist together with the meat, alternating pork, beef and onion.
3. Break a couple of pieces of white bread (fresh or crackers) into pieces and soak in milk, then squeeze lightly and add to the minced meat. Add a fresh chicken egg here.
4. Salt and pepper the minced meat, stir. It is advisable to beat it 10 times on a table or bowl. To prevent splashes of meat juice from flying in different directions, place the minced meat in a bag. Place flour in a saucer. With wet hands, form an oval or round patty, roll in flour on both sides.
5. Heat the oil in a frying pan, place the cutlets close to each other - they become smaller during frying. Fry for 4-5 minutes on each side over low heat, you can cover the pan with a lid.
In the very first week of my married life I decided that I had to. No, I just had to learn how to fry delicious cutlets, so I bought a kilogram of pork and beef, found a suitable recipe on the Internet and took out an old meat grinder from the depths of the kitchen cabinet. Of course, I inserted the meat grinder with the wrong side, so twisting the meat for the cutlets was very difficult for me. At the end, I got something chewed and torn, not much like a tender cutlet base. From the list of ingredients found on the Internet, I decisively crossed out potatoes, bread and milk. I remembered very well how my mother and grandmother mixed these products into the ground meat while preparing cutlets. And she firmly believed that this was due to forced savings in the harsh 90s. In general, I decided to make cutlets exclusively from minced meat and eggs. I took a lot of the latter, about 5 of them. And I thickened the too liquid mass with flour. As a result, my cutlets turned out more like a throwing weapon than an appetizing, juicy dish that all the husbands in the world love. They ate the culinary “delicacy” with a mountain of ketchup, diligently pretending that it turned out delicious. And then they suffered from heartburn. And the next day, with my head covered in ashes, I sat in my mother’s kitchen, sipping tea and listening to a proven recipe for delicious homemade cutlets.
Juicy cutlets made from combined minced meat (pork + beef)
The most classic ever. Do you want to cook a delicious dinner? Write down the cooking order!
menu-doma.ru
Juicy minced meat cutlets breaded with breadcrumbs
What chefs don’t do with minced meat in order to get juicy and tender cutlets. And they “knock out” it by repeatedly throwing it onto the table surface; and cool in the refrigerator immediately before frying; and experiment with the amount of spices in the composition; and combine meat in equal proportions with vegetables. But all this does not affect the juiciness of the cutlets, because it depends on something else - namely, the fat content of the minced meat. Pork cutlets are the juiciest, but they are also the hardest for the body to digest. And it is better to combine pork with lean minced meat - veal, beef, chicken.
Another little trick to increase the juiciness of homemade cutlets is adding a small amount of sour cream to the minced meat. The fatter it is, the better. Some people replace sour cream with cream or even softened butter.
Peeled onions and garlic cloves are passed through a meat grinder or chopped in a blender. Soak white bread in cold milk, lightly squeeze it and knead it with a masher. Add bread, onion and garlic to the prepared chilled minced pork and beef, stir until smooth. Put sour cream and egg yolks there (whites are excluded, as they impart rigidity to the cutlets), salt and pepper to taste, knead again so that the minced meat becomes tight and elastic, and the yolks and sour cream are completely absorbed into it.
Heat the vegetable oil well in a frying pan, and pour crackers into a wide flat plate. Pour cold water into a deep bowl - you will need it when forming the cutlets. Wetting your hands with water, separate small pieces of minced meat, form them into cutlets, roll them in breadcrumbs and place them in a frying pan. First fry without a lid. When the cutlets are fried on the bottom, turn them over with a spatula, cover the pan with a lid and fry for some more time until cooked.
Cutlets prepared according to this recipe will retain their juiciness even after they have cooled.
kulinariada.ru
How to cook juicy and tender beef and pork cutlets. All the secrets of making homemade cutlets from minced pork and beef
Cutlets are a universal dish that both adults and children love.
They can be introduced into a child’s diet as early as 10 months, and steamed cutlets can be consumed even by people who are on a diet for health reasons.
And, of course, every housewife has her own special recipe.
General principles for preparing beef and pork cutlets
The taste of homemade cutlets, first of all, depends on the meat from which the minced meat is prepared. It must be fresh. Some prefer shoulder or hind quarters, while others prefer pork neck and beef tenderloin. It all depends on whether you like lean or fatty meat. For cutlets, it is still preferable to buy meat with a small amount of fat so that they turn out juicy. Minced pork and beef for cutlets is considered universal, where lighter pork fat is added to fatty beef.
You can prepare the minced meat yourself by grinding purchased pieces of meat in a meat grinder or blender. But you can immediately purchase ready-made minced meat. In this case, you will not know what you put in it, but you will be able to prepare the intended dish very quickly, without much effort.
At the discretion of the hostess, the following is added to the minced meat:
Onion. It can be added raw or fried until golden brown. And some people prefer to use both of these types when cooking. Onions add juiciness to our cutlets and improve their taste. However, if your household members are ardent opponents of this vegetable, then the cutlets will turn out without it;
Bread. Basically, they take white bread or a loaf and soak it in water or milk. It is believed that you need to take bread pulp. However, as practice shows, the presence of a crust does not impair their taste at all, and when softened it is not even noticeable. It is recommended to proportionally add 1/5 of the bread to all the minced meat. Bread is needed to absorb and retain the juice in the cutlets. This will prevent the juice from leaking out during frying, and the cutlets will not turn out hard and dry;
Lovers of making cutlets are also divided into supporters of adding eggs to minced meat and their opponents. Both of them have their own arguments. The former believe that when using eggs, the cutlets will not fall apart, while the latter are confident that the white will coagulate when frying, and not only will not stick to the minced meat, but will also separate it;
A frequent guest in this recipe is grated raw potatoes. Using it with or instead of bread will also add richness to your dish;
There are people who like to add garlic to these cutlets. However, they must be consumed immediately hot, otherwise when they cool down they do not have a very pleasant aroma;
Salt and pepper are added to taste and it’s up to you what kind of cutlets you want;
You can also add a little water to the minced meat, this will make them softer. The main thing is not to overdo it;
Some housewives add semolina to the cutlets to glue the minced meat together, but in most cases this is an unnecessary addition;
For breading, you can use flour or breadcrumbs.
Recipe 1. Classic minced pork and beef cutlets
This is a traditional recipe that every housewife strives to diversify with additional ingredients in her own way.
Minced pork and beef - 1 kg;
Loaf or bread (preferably white and slightly dry, since fresh bread can cause sourness) - 1/3 part or 200 grams;
Onions - 3 heads;
Distilled water at room temperature - 1.5 cups;
Salt, pepper - at your discretion;
1. Cut the roll or bread into pieces and fill with water or milk. The liquid should be at room temperature.
2. Cut the raw onion into small pieces or pass it through a meat grinder. If desired, onions can be sautéed in butter.
3. Add bread, from which water has drained, to the minced meat, onion and beat in the egg.
4. Add salt and pepper to taste and mix everything well.
5. Place a frying pan on the fire and add vegetable oil.
6. Form cutlets, place them in a heated frying pan and fry until golden brown.
7. At the end of cooking, add a little water to the pan and steam the cutlets for 10 minutes.
Recipe 2 Minced pork and beef cutlets with herbs
The use of greens gives this dish an appetizing look and flavor.
Minced meat (ideal combination: pork + beef) - 600 grams;
One onion;
Medium size chicken egg - 1 pc.;
Dill, parsley - one bunch each;
Garlic (at your discretion) - 1-2 cloves;
Salt, ground black pepper;
Flour for breading.
1. Take purchased minced meat or grind pork and beef in a meat grinder.
2. Heat the milk a little and pour it into the pulp of white bread or loaf.
3. Finely chop the onions and greens.
4. Combine the minced meat, bread, from which you drain the milk, onions and herbs.
5. Add the egg, salt and pepper.
6. Thorough hand kneading gives the cutlets softness and juiciness. It will also help if you beat the minced meat in a bowl.
7. From the resulting mixture we form cutlets as desired. These look very nice in an oval shape. Roll them in flour.
8. Fry the cutlets over moderate heat so that they are fried from the inside. Cooking time is 20 minutes.
Recipe 3. Beef and pork cutlets in the shape of hedgehogs
This recipe is suitable for little gourmets and will delight children, for example, at a children's party.
Bread - 4 pieces or 3 pieces of minced meat;
Sour cream or yogurt (with a high percentage of fat content, and use yogurt without fruit additives) - 1 tbsp;
Hard boiled eggs - 3 pcs.;
Raw chicken egg - 1 pc.;
Breadcrumbs (can be yellow) - 4 tbsp;
Black peppercorns - for decorating hedgehogs;
On average, the indicated amount should yield 6 large cutlets.
1. Grind the meat in a blender or meat grinder and mix the ingredients together.
2. Fill the pulp of white bread or loaf with milk and let stand for 10-15 minutes.
3. Hard-boil 3 eggs for about 7-8 minutes.
4. Cut the boiled eggs in half. Mash or grate the yolks on a fine grater, add chopped green onions, salt and stuff the resulting mixture into the egg whites.
5. Add bread pulp, egg, salt, semolina to the twisted minced meat. Beat everything thoroughly and mix.
6. Wrap the stuffed eggs in minced meat and give it the shape of a hedgehog.
7. Decorate the cutlets with peanuts instead of needles, black peppercorns instead of eyes and nose, sprinkle breadcrumbs on top for beauty.
Recipe 4 Beef and pork cutlets “Festive”
The technology of such cutlets is reminiscent of preparing chicken Kiev. However, here we will not use chicken fillet, but will prepare everything from minced meat.
Pork and beef in equal quantities - this recipe is for 1 kg;
Hard cheese - 100 grams;
Onions - 2 heads;
Rusks from 4 slices of white bread;
Salt, pepper to taste;
Butter - 100 grams;
Breadcrumbs - 1 pack;
Flour for breading;
1. Prepare the filling: grate the cheese on a fine grater, crush the softened butter with a fork and mix it all with finely chopped dill.
2. Roll small oval balls from the resulting mixture. Let them cool until required.
3. Fill the bread crackers cut into squares with cold water until they become soft. Then drain the remaining water.
4. Grate the onion on a coarse grater or cut it into small pieces.
5. Prepare the minced meat: grind the pork and beef in a meat grinder. We combine meat, crackers, 1 egg and spices with each other.
6. Divide the resulting minced meat into portions, in each of which we wrap a piece of prepared butter with cheese and herbs.
7. Roll the festive cutlets in several stages: in flour, beaten egg, breadcrumbs.
8. Fry the cutlets until golden brown over moderate heat.
Recipe 5 “Hercules” minced pork and beef cutlets
Their peculiarity is the addition of oatmeal instead of eggs.
Oatmeal - 100-140 grams;
Breadcrumbs or flour - 100 grams;
1. Pour milk at room temperature into the prepared minced meat.
2. Add peeled and grated onions.
3. Add oatmeal, salt, pepper and herbs. Oatmeal can be ground in a coffee grinder until it becomes flour.
4. Mix everything well, cover with cling film and put in the refrigerator for 1 hour.
5. Form small cutlets from the minced meat, roll them in breadcrumbs and fry in a hot frying pan in vegetable oil until cooked.
6. After a golden brown crust appears on the cutlets, add 100 ml of water to the frying pan and simmer until the liquid evaporates.
Recipe 6 Minced pork and beef cutlets with rice
These cutlets are very filling.
Round rice - 200 grams;
Onions - 2 heads;
Garlic - 1-2 cloves (optional);
1. Rinse the rice under running cold water. Place it in a saucepan and pour boiling water in the amount of 1 cup of rice to 2 cups of water.
2. Add onions and garlic minced in a meat grinder to the minced meat.
3. Also add cooked rice, salt and pepper to the minced meat. Mix everything thoroughly and form cutlets.
4. Heat the frying pan until hot. Pour in vegetable oil.
5. Place the cutlets and fry them over low heat for 7-10 minutes. Then turn the cutlets over to the other side, cover the pan with a lid and fry for another 5 minutes.
Recipe 7 Quick minced pork and beef cutlets
These cutlets will come in handy when you need to whip up lunch.
Minced pork and beef in equal percentages - 600 grams;
Raw eggs - 4 pcs., but you can take less;
Mayonnaise (will add taste and juiciness to the product) - 50 grams;
1. Finely chop green onions.
2. Peel raw potatoes and grate them.
3. Add to the prepared minced meat: onion, potatoes, egg, salt and pepper.
4. Mix the indicated components.
5. Add mayonnaise and flour and mix again.
6. Fry in vegetable oil for 4-5 minutes on both sides until cooked.
Tricks and tips for preparing minced pork and beef cutlets
1. To prevent the minced meat from falling apart when frying, mix it well and leave it in the refrigerator for half an hour.
2. It’s better to stir the minced meat with your hands, so you will feel its consistency and the absence of lumps.
3. To prevent the minced meat from sticking to your hands, wet your hands with water when forming cutlets.
4. Before frying, the pan must be well heated. Don't overdo it with oil. There should be just enough of it to cover the pan. Fry them for 2-3 minutes over high heat, and then close the lid and cook until done.
5. After frying, simmer the cutlets a little in the pan to make them juicier and softer. Time - approximately 10-15 minutes.
Learn to feel the food and the cooking process itself. You will get the hang of it and everything will work out for you!
fewdays.ru
Minced pork and beef cutlets recipe with photos
Some will say that minced meat cutlets are an ordinary, unremarkable everyday dish. You bet! After all, the most ordinary minced meat cutlets, if desired, can be turned into something incredibly tasty and original.
Any minced meat for making delicious cutlets will do: pork, beef or mixed, chicken, minced turkey or even fish. You can add vegetables, mushrooms, herbs, cheese, spices and other ingredients to minced meat cutlets - you can experiment endlessly.
Whether you are preparing regular minced meat or experimenting with additives, you cannot do without basic cooking rules:
- Dried bread is considered one of the main ingredients of minced meat cutlets. It can be either rye or wheat. Bread without crusts is pre-soaked in milk or water, then added to the minced meat;
- The minced meat for the cutlets must be beaten well, this is the only way the cutlets will turn out tender and fluffy. If you add ice water, mineral water or cream to the minced meat during the beating process, the cutlets will turn out juicy;
- For the same juiciness, finely chopped onion or white cabbage is added to the cutlet mince. Precisely finely chopped, and not minced, keep this in mind!
These are not all the secrets of delicious cutlets. Dig into our selection of recipes, many discoveries await you!
Cutlets “Exceptionally delicious”
500 g minced meat,
3 slices of white bread,
2 tbsp. l. chopped parsley,
1 tsp. mustard powder,
salt, ground black pepper.
Before you start cooking, soak the pieces of white bread in water. Mix coarsely chopped onion, drained white bread and finely chopped parsley in a bowl. Mix everything, add minced meat, dry mustard, egg yolk and mix again. If your minced meat turns out to be too thick, pour a little cold water directly into the mixture. In another bowl, beat the egg whites until foamy. Combine half the whites with the minced meat, mix gently, add the other half and mix again. With wet hands, form cutlets and fry them in a frying pan with vegetable oil on both sides until deliciously golden brown.
Minced pork and beef cutlets with vegetables and herbs
600 g mixed minced meat,
150 g hard cheese,
100-150 g stale white bread,
50 g parsley and dill,
2 cloves of garlic,
100 g vegetable oil,
salt, pepper - to taste.
Cut the tomatoes, onions and herbs as finely as possible, and hard cheese into small cubes. Combine cheese with chopped vegetables. Add this prepared mixture to the already mixed two types of minced meat, add the egg and bread soaked in milk. Mix the resulting mass well, add salt and pepper to taste, add the garlic cloves passed through a garlic press. From the resulting mass, form medium-sized cutlets and fry them on both sides in vegetable oil until cooked.
Unusual cutlets with egg filling in batter
500 g minced meat,
salt, ground red pepper - to taste.
Hard-boil 3 eggs and grate on a coarse grater, cut 2 onions into small cubes and fry in a small amount of vegetable oil until golden brown. Mix these ingredients. Grate the remaining onion on a coarse grater and add to the minced meat, adding salt and pepper to taste. Mix the resulting mass thoroughly and beat it on a work surface. In this case, your cutlets will turn out more tender and airy. Spread the cling film and place the finished minced meat on it in an even layer, on top of which place the filling of eggs and onions, and then use the film to roll everything into a roll. Wrap it tightly in film and put it in the freezer. An indispensable condition: the roll must freeze to such an extent that it can be cut without it falling apart. Cut the roll into neat slices. Prepare a batter from 1 egg, 100 ml of water, salt and flour. At the final stage of cooking, simply dip the pieces of roll into the batter and fry until tender in a frying pan with heated vegetable oil.
Beef cutlets with cheese “Mom’s secrets”
1 kg ground beef,
2 cloves of garlic,
2 slices of bread,
130 g hard cheese,
100 ml vegetable oil,
bread crumbs - for breading,
salt, ground black pepper.
Soak the bread slices in the cream. Add chopped onion, pressed garlic, bread soaked in cream and egg to the minced meat. Add salt and pepper to your liking and mix well. Grate the cheese on a coarse grater and add to the minced meat. Mix everything thoroughly again and with wet hands form cutlets of the desired shape and size. Then roll them in bread crumbs, fry on both sides until golden brown in a frying pan with heated vegetable oil, then place in a baking dish and place it in an oven preheated to 180ºC for 10 minutes.
Minced meat cutlets with white cabbage “Lush and juicy”
400 g mixed minced meat,
400 g white cabbage,
3 cloves of garlic,
greens, salt, pepper - to taste.
Mince the cabbage (or better yet, finely chop it), onion, garlic, drain the juice and add the prepared vegetables to the minced meat. Beat the egg there, add chopped herbs, salt and pepper to taste. Stir everything until you obtain a homogeneous mass, from which form medium-sized cutlets, roll them in a mixture of flour and semolina and cook on both sides in a frying pan with heated vegetable oil until golden brown.
Minced meat cutlets with pickled beets and potatoes “Swedish feast”
8 tbsp. l. pickled beets,
2-3 potatoes depending on size,
Beat minced meat, milk and yolk in a deep bowl until smooth, add grated potatoes, finely chopped beets, pre-fried onion until golden, stir and add salt to taste. Form cutlets from the prepared mixture, roll them in breadcrumbs and fry them in a frying pan with heated fat (use fat - it will turn out tastier) on both sides until golden brown.
Minced meat cutlets with smoked brisket and cheese “Serbian traditional”
1 kg minced pork and beef,
150 g smoked brisket,
5 cloves of garlic,
½ cup sparkling water,
2 tsp. ground paprika,
50 g vegetable oil,
parsley and dill - to taste and desire,
salt, pepper - to taste.
Combine the minced meat with finely chopped onion, spices, soda and mineral water, mix and put in the refrigerator for 2 hours. When the time is up, take it out and add finely chopped feta cheese, brisket, herbs and chopped garlic. From the resulting mass, make medium-sized cutlets and fry them in a frying pan with heated vegetable oil until golden brown. Then transfer to a saucepan, add half a glass of water and simmer over very low heat under the lid for 10 minutes.
Chicken cutlets with crab sticks
500 g minced chicken,
500 g crab sticks or crab meat,
salt, pepper - to taste.
Finely chop with a knife or, even easier, mince the crab sticks and add them to the minced meat. There, into the resulting mass, beat the eggs, add chopped onions, bread pre-soaked in milk or water and, of course, salt and spices. Mix everything well, form small cutlets with your hands, dipping them into water from time to time to keep them moist. Roll the prepared semi-finished products in breadcrumbs and fry until golden brown for 10 minutes on each side in a frying pan with heated vegetable oil. Then let the cutlets simmer for another 10 minutes on low heat under the lid.
Chicken cutlets with creamy nut filling “For gourmets”
blogkulinar.ru
minced pork cutlets recipe juicy and tender
Considering that the composition on the packaging does not always correspond to reality, we decide to prepare such a product ourselves. So, how to cook minced pork and beef? What is needed for the recipe, and what proportions are most optimal?
The classic version of this type of minced meat consists of pork and beef pulp in equal proportions.
Those. If you need half a kilogram of minced meat for a dish, then you should buy 250 g of pork and the same amount of beef.
The most commonly used kitchen tools are a meat grinder (the old-fashioned way) or a food processor.
Start by chopping the pork and beef into small pieces.
then grind them.
For example, you are preparing stuffed peppers or cabbage rolls.
If you require a juicier version for the recipe, we can add a little lard twisted in a meat grinder and grated pumpkin to the minced meat preparation.
Now you are ready for any culinary experiments!
If until now you thought that beef cutlets could turn out extremely tough and dry, then we are ready to change your mind. We bring to your attention a recipe for cutlets made from minced beef that will completely change your idea of cutlets.
If until now you thought that beef cutlets could turn out extremely tough and dry, then we are ready to change your mind. We bring to your attention a recipe for cutlets made from minced beef that will completely change your idea of cutlets. So let's get started.
Onion - 1 head;
The resulting minced meat must be mixed thoroughly. It's best to do this by hand. While stirring, slowly add semolina. We wrote that its quantity is 1 tablespoon, but it may not be enough. The minced meat should not be very liquid, keep an eye on this.
Next we start frying. If you want to avoid the minced meat sticking to the pan, then you need to heat it well. Once the pan reaches the desired temperature, add oil. While the oil is heating, begin to form small balls from the minced meat. If desired, you can use breadcrumbs. Place the balls in the pan and fry over medium heat for 5 minutes. Then turn the cutlets over to the other side and fry them for another 10 minutes, covering the top with a lid.
how to cook meatballs delicious minced beef cutlets recipe
What could be tastier than homemade cutlets made from minced beef and pork? How we loved our grandmother’s and mother’s cutlets as children! Of course, now they sell ready-made minced meat, but still, made at home, from the meat of your choice, it is undoubtedly much tastier.
Take lean beef, and fatty pork. The proportions of types of meat are at your discretion. A bun or slices of loaf added to the minced meat makes the cutlets juicier and tastier, preventing juice from leaking out during frying. I don’t recommend adding an egg; it, of course, “binds” the minced meat, but also makes the cutlets tougher. We will achieve the density of the minced meat in a different way.
Take meat, bun, milk, onion and garlic. Whether to add greens to minced pork and beef cutlets is up to you.
Cut the crust off the bread and soak the crumb in milk.
We pass the beef and pork through a meat grinder.
Twist the onions, garlic and herbs. Thick dill stalks, which are a bit harsh for salads, are perfect for minced meat. Add bread soaked in milk to the minced meat. Salt and pepper to taste.
Now we need to make the minced meat dense and homogeneous. To do this, first mix all the ingredients well, and then beat it on the bottom of the bowl, throwing the minced meat with force. 10-15 times is enough. This is how we got such tender and homogeneous minced meat.
Cutlets made from minced beef and pork can be fried in a frying pan, or baked in the oven - the result will be equally delicious. If you fry the cutlets in a frying pan, be sure to use breading, otherwise all the juice may leak out. Form round cutlets, roll them in breadcrumbs or flour and fry on both sides over medium heat.
If you want to make cutlets in the oven, pour a little water into the mold or onto a baking sheet and place the formed cutlets; there is no need for breading. Bake minced pork and beef cutlets at 200-220°C for 20-25 minutes, check your oven. A delicate thin crust forms on top.
Minced beef and pork cutlets are ready, set the table. Serve the cutlets with your favorite side dish, fresh vegetable salad, and herbs. Today I have pickled onions as a side dish. These are the wonderful cutlets that came out in the oven.
Tender and very juicy, enjoy!
The fried cutlets turned out with a crispy crust and were also very juicy! Add your favorite sauce to them - and you won’t be able to do without the addition. The taste of this dish will certainly remind you of your childhood and your mother’s cutlets. Bon appetit!