Secrets of perfect minced meat! Tricks from the best chefs. How to Make Ground Beef Tender and Juicy

Meat

It is better to make minced meat for cutlets yourself from chilled lean meat. An almost classic option is a mixture of beef and pork in a 2:1 ratio. Pure pork cutlets can turn out to be very fatty, while beef cutlets cannot be juicy enough.

You can also add chicken, turkey to the cutlets, or cook them only from poultry.

Fish

In principle, any fish is suitable for cutlets. The main thing is that there are few bones in it. Therefore, it is better to choose fillets of large breeds: it is much easier to make cutlets from it than from small, bony fish. Salmon, cod, pilengas, halibut are ideal.

Other Ingredients

Onion. It needs to be passed through a meat grinder with the meat or finely chopped (in this case it is better to fry it a little and cool), and then add it to. You can, of course, chop the onion using a fine grater, but this process is a very dubious pleasure.

For 1 kg of meat, 2-3 medium onions are enough.

Stale white bread (loaf). It is needed so that the cutlets keep their shape and are more tender. The bread must be soaked in boiled water, milk or cream, squeezed out, the crust removed and passed through a meat grinder. You don’t need too much of it: 100–200 g per 1 kg of minced meat is quite enough.

Vegetables: zucchini, carrots, potatoes, beets, pumpkin. They make the cutlets more juicy and tender. If desired, they can replace bread. It is better to chop vegetables using a grater.

Eggs. Controversial ingredient: Some chefs believe it makes the cutlets tough. However, eggs help to glue the minced meat together. In order not to overdo it, it is better to use no more than two eggs per 1 kg of minced meat.

Salt. For 1 kg of minced meat, about 1 teaspoon of salt is enough.

Spices and herbs. Be sure to add black pepper, garlic and other spices as desired.

Water, oil, etc. You can add a couple of tablespoons of ice water, a spoonful of vegetable oil or a cube of butter to the minced meat to make the cutlets more juicy.

You can add cream to the fish cutlets, which will add tenderness to the dish, or lemon juice, which enhances the taste of the fish.

How to prepare minced meat and make cutlets

1. Before chopping meat, remove all veins, films, bones and cartilage from it.
2. If you pass all the ingredients through a meat grinder, try to alternate them so that the minced meat is more uniform.
3. The minced meat must be kneaded well with your hands and beaten - this will saturate it with oxygen. You can do this in a pan with high walls so as not to dirty the kitchen. In this case, you need to throw the minced meat several times to the bottom of the container.
4. It is better to cover the finished minced meat with cling film and put it in the refrigerator for 30 minutes to rest. After this, it should be mixed again.
5. You need to make cutlets with wet hands so that the minced meat does not stick to your fingers.
6. Try to form cutlets of the same size, do not make them too small: the larger the cutlets, the juicier they are. Pat the cutlets with your palms so that they are even and without seams.

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How to bread cutlets

Breading helps the juice stay inside the cutlets, so you shouldn’t neglect it. You can use breadcrumbs (store-bought or homemade from dry bread), flour, crushed nuts and sesame seeds.

Please note that breadcrumbs absorb more oil. Therefore, if you want to reduce the fat content of the cutlets, choose other breading options or dry the finished cutlets with paper towels.

How to fry cutlets

Place the cutlets in a well-heated frying pan with oil. Be sure to leave a distance between them, otherwise they will not fry, but stew.

First, fry one side over high heat for 1-2 minutes, then reduce the heat and continue cooking for another 3-4 minutes. Repeat the same with the other side. After this, you can simmer the cutlets under the lid for 5–8 minutes.

20 minutes is enough to fry any cutlets. If in doubt, pierce one of them with a knife: light juice indicates that the dish is ready.

How to cook cutlets in the oven

Place the cutlets on a greased baking sheet and place in the oven, preheated to 180–200 degrees. After 15–20 minutes, pour half a glass of water onto the baking sheet and bake the cutlets for another 10–15 minutes.

You can also finish fried cutlets in the oven. In this case, it is better to bake them at a temperature of 160–180 degrees.

How to cook cutlets in a slow cooker

The “Frying” or “Baking” modes are suitable for cooking. Average cooking time is 40–50 minutes.

The cutlets must be turned every 15–20 minutes. If they start to burn, you can add a little water (about ¼ cup).

The easiest way to prepare a dish is in a double boiler. You just need to pour the amount of water specified in the instructions inside, put the cutlets in, turn on the device and cook depending on the minced meat:

• 20–30 minutes - for poultry and fish cutlets;
• 30–40 minutes - for meat cutlets.

If you don't have a double boiler, you can cook the cutlets in a water bath. To do this, boil water in a saucepan, place a large sieve on top so that it does not touch the liquid, and cover the structure with a lid. Please note that in this case the pan and the sieve should be approximately the same diameter.

kitchenmag.ru

Recipes

magput.ru

Ingredients

• 750 g chicken pulp (equal parts breast fillet and thigh fillet);
• 350 g stale loaf;
• 220 ml milk;
• 30 g butter;
• 2 eggs;
• 1 teaspoon salt;
• ½ teaspoon ground black pepper;
• ghee or butter - for frying.

Preparation

Soak 150 g of loaf in milk. When it swells, squeeze it out and pass it together with the chicken pulp through a meat grinder. Don’t throw away the milk: it will come in handy later. Add 30 g of soft butter, salt and pepper to the minced meat, mix well and set aside.

Separately prepare the breading mixture. To do this, cut the remaining 200 g of loaf into small cubes (with sides approximately 4 mm) and dry them. Add eggs, a pinch of salt to a bowl of milk and stir.

With wet hands, form the minced meat into medium-sized cutlets. Dip each in the milk mixture, then roll in breadcrumbs and place in a well-heated frying pan with butter. Fry the cutlets over moderate heat on both sides until golden brown.

mirblud.ru

Ingredients

• 300 g beef;
• 200 g pork;
• 150–200 g fresh champignons;
• 1 onion;
• 1 egg;
• 2 slices of stale white bread;
• 1–2 cloves of garlic;
• flour - for breading;
• - for frying;
• salt, pepper and other spices - to taste.

Preparation

First prepare the mushroom filling. To do this, thoroughly rinse and dry the mushrooms, and then cut them into small slices. Finely chop the onion and fry until soft. Add mushrooms and cook until all the water has evaporated. Finally, add salt and pepper to the filling and let it cool.

While the filling is cooling, you can prepare the minced meat. Pass the meat through a meat grinder, add bread soaked in water (without crusts), egg and chopped garlic. Stir the minced meat until smooth, add salt and spices, mix again and beat with your hands. You can cool the minced meat in the refrigerator, but do not forget to mix and beat it again afterwards.

With wet hands, form the minced meat into a flat cake. Place the mushroom filling in the middle. Cover it with a new minced meat cake and form a round cutlet. Try to make sure that the filling does not come out of the minced meat, and the cutlet itself is smooth, without seams.

Dip the cutlets in flour and place in a frying pan heated with oil. Fry on both sides until golden brown (as described above) and bring to readiness over low heat under the lid.

womensgroup.ru

Ingredients

• 700 g cod fillet;
• 1 onion;
• 2 eggs;
• 9 tablespoons of oatmeal;
• 3 tablespoons chopped cilantro or parsley;
• 1 tablespoon lemon juice;
• salt and ground pepper - to taste;
• 100 g butter;
• vegetable oil - for frying.

Preparation

Pass the cod fillet and onions through a meat grinder. Add greens, 3 tablespoons of oatmeal, lemon juice, salt and pepper to the minced meat. Mix everything and leave for 30 minutes. During this time, cool and cut into cubes. Add the eggs to the minced meat and mix.

Grind 6 tablespoons of oatmeal in a coffee grinder or blender: they will be needed for breading the cutlets. With wet hands, form the minced meat into a flat cake, place a teaspoon of butter in the center and form into a patty.

Roll the cutlets in crushed oatmeal, fry in vegetable oil until golden brown and immediately transfer to a baking dish. Place it in an oven preheated to 180 degrees and bake for 10–15 minutes.

Minced meat is the main ingredient in many dishes. You can use it to prepare both simple cutlets and delicious pies and casseroles. But sometimes low-quality and stale minced meat can ruin even your most favorite dish. Manufacturers can add spices to the minced meat and resort to methods to hide the staleness of the product. Also, the minced meat itself can be prepared not from juicy cuts, but from ground bones and cartilage.

To avoid a similar situation when the dish is spoiled due to a stale meat product, it is better to prepare minced meat at home. The best meat will be selected for it, only the necessary spices will be added, and there will be no need to doubt the freshness of the product. Preparing homemade minced meat does not take much time. And from the finished product you can create a wide variety of dishes: cutlets, rolls, casseroles, lasagna, homemade dumplings and pies.

However, not all housewives know how to prepare homemade minced meat step by step. In order to avoid problems when forming the product and to prevent it from spoiling in the refrigerator, you can use the methods for preparing minced meat, which are presented below.

Minced meat at home

We suggest preparing a version of minced meat from two types and pork. This minced meat is most often used in the preparation of both first and second courses. Also, this type of mixed homemade minced meat is one of the ingredients in all kinds of snacks.

What you will need:

• Beef - one kilogram.
• Pork - one kilogram.
• White bread - three hundred grams.
• Onion - three heads.
• Garlic - four cloves.
• Eggs - four pieces.
• Pepper.
• Salt.

Cooking minced meat

To prepare mixed homemade minced beef, it is better to use brisket and tenderloin, and for pork, it is better to use shoulder and shoulder. Beef should be red and pork should be pink. Soak white bread in milk. Peel the onions and garlic. Chop the onion into small cubes and pass the garlic through a garlic press. It is advisable to mince the meat twice.

Combine all ingredients in a suitable bowl, add eggs, pepper and salt. Mix the minced meat well, as this determines how tender and fluffy it will be in the prepared dishes. Another advantage of homemade minced meat is that you can make it more or less fatty if you wish. To do this, it is necessary to increase or decrease the proportions of pork meat. Excess minced meat can be distributed into food bags and placed in the freezer.

Minced chicken meat

To prepare homemade minced chicken, it is better to take breast and legs. Chicken meat is a dietary product, so it is ideally suited for baby food. In addition, minced meat prepared at home will always be much tastier and healthier than store-bought stuff.

Ingredients:

• Chicken breast - four pieces.
• White loaf - six pieces.
• Milk - two hundred milliliters.
• Onion - two heads.
• Eggs - two pieces.
• Carrots - two pieces.
• Ground black pepper.
• Salt.

Preparation

Cut the chicken meat into pieces, mince twice and place in a bowl. Then peel the carrots and onions, cut into pieces, also grind through a meat grinder and transfer to the meat. Pour milk over the sliced ​​white loaf, leave until the bread softens, then squeeze and add to the meat and vegetables. Break the eggs into a bowl, add a little pepper and salt. Mix all the ingredients for homemade minced chicken very well so that it is enriched with oxygen. If desired, you can add a few spoons of sour cream to the minced chicken for juiciness. You can also mix the minced meat with boiled rice or potatoes.

Many housewives ask the same question: is it worth cooking homemade minced meat? After all, it is much easier to purchase a finished product in a store. But if you read reviews about homemade minced meat on the Internet, all doubts will be dispelled. Housewives note that homemade minced meat is much tastier and more tender than store-bought minced meat. Reviews of homemade dishes also contain only the highest ratings. To appreciate the taste of minced meat in simple and complex dishes, we suggest using the recipes presented below.

Lasagna with homemade minced meat

Most often, lasagna is prepared with minced meat. In addition to the fact that this dish is very tasty, it is also quite filling. We suggest preparing lasagna at home with minced meat, using ready-made leaves.

Required Products:

• Minced meat - one and a half kilograms.
• Ready-made lasagna sheets - five hundred grams.
• Onion - four hundred and fifty grams.
• Tomato - five hundred grams.
• Carrots - three hundred grams.
• Garlic - ten cloves.
• Tomatoes - two hundred and fifty grams.
• Nutmeg - five grams.
• Milk - one liter.
• Butter - one hundred and fifty grams.
• Thyme - five grams.
• Celery - one hundred grams.
• Sunflower oil - one hundred and fifty milliliters.
• Cheese - six hundred grams.
• Ground pepper - five grams.
• Salt - forty grams.
• Parmesan - one hundred grams.
• Wheat flour - one hundred and fifty grams.

Cooking process

First you need to prepare the sauce. To do this, melt the butter in a saucepan, add flour and fry. Then pour in the milk and, stirring, let it boil. Then add nutmeg, add a little salt and set aside for now. Grate the cheese. The next thing to do is fry the minced meat in a frying pan with vegetable oil for ten minutes and place it in a saucepan with a thick bottom.

Peel, rinse and chop the vegetables in a blender. Heat a frying pan with sunflower oil and place vegetables, tomato and thyme on it. Fry for about eight to ten minutes and transfer to the meat. Send tomatoes cut into small cubes there. Pour in two hundred and fifty milliliters of water, stir and simmer over low heat for about fifteen minutes. Season with salt and pepper to taste and remove from heat after five minutes. Devide into two parts.

Pour the previously prepared sauce into a fireproof dish in a thin layer. Place a layer of prepared lasagna sheets on top. Evenly distribute one part of the minced meat and vegetables onto the leaves, pour in the sauce and sprinkle with cheese. Repeat this process again. Pour the sauce over the top layer of lasagna and spread evenly and sprinkle with Parmesan cheese. Place in an oven preheated to one hundred and ninety degrees and bake for about fifty minutes. Slice lasagna when cooled.

Meat hedgehogs with rice in the oven

Preparing these meatballs with rice is not difficult. And it won’t take much time.

Product composition:

• Homemade minced meat - five hundred grams.
• Boiled rice - half a glass.
• Black pepper - on the tip of the knife.
• Salt - to taste.
• Seasoning for meat - one teaspoon.
• Mayonnaise - three tablespoons.
• Sour cream - five tablespoons.
• Water.

Cooking hedgehogs

Place homemade minced meat in a bowl, add boiled fluffy rice and mix well. Add seasoning, pepper, salt and mix thoroughly again. Line a baking tray with baking foil and grease with oil. Make small balls from the minced meat and place on a baking sheet. In a small bowl, combine mayonnaise, water, sour cream, stir and pour evenly over the hedgehogs. Place in the oven at a temperature of one hundred and eighty degrees for thirty-five minutes.

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 desired, you can introduce a new product that will have a positive effect on the taste of the finished dish.

How did the cutlets appear?

Before you find out whether minced beef and pork are juicy and flavorful, it’s worth diving into history. How did such a dish come about? It is worth noting that the cutlets looked and were prepared initially 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. There had to be a bone. After all, it was convenient to hold on to her. Do not forget that in the old days, etiquette did not include the use of a fork and knife when eating meat dishes.

Today, the cutlet is made from mushrooms, vegetables and fish. After some time, 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 turn out the dish tough and dry? To make the pork juicy and soft, you should follow a few simple tips. They will help you achieve excellent 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 unusual structure of the finished dish.

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

Minced meat products

To ensure good minced meat for beef and pork cutlets, you should choose fresh and high-quality products. We should not forget that it is difficult to make something good and healthy from tasteless ingredients. Therefore, you should not buy minced meat of dubious quality in the store. It's best to cook it yourself.

Most often, hard parts of the carcass, where there are films and cartilage, are used to make minced meat at home. In addition, the flesh from the shoulder blades, loin, neck and brisket is perfect. If you want to combine lean beef and fatty pork, then you should follow the proportions of 2 to 1. The result is juicier cutlets. If necessary, you can add a little lard. 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 onions correctly

If you add onions, you get delicious minced beef and pork cutlets. However, there are some peculiarities here too. Do not add large pieces of onion. It should be passed through a meat grinder. In addition, proportions should be taken into account. For 1 kilogram of minced meat, about 200 grams of onions are required.

Secrets of delicious cutlets

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

1. You should add a few tablespoons of water, preferably cold, to the finished minced meat. You can also use a piece of ice. As a result, the finished cutlets will be more juicy, since water will evaporate during the cooking process, rather than juice.
2. Butter made from cream will add airiness.
3. You should be careful with chicken eggs. This product not only allows products to maintain their shape, but also makes them more rigid. You should not put 3 eggs per 1 kilogram of meat. It is better to replace them 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 products will make the dish softer.
5. To make the minced meat “sticky”, you can beat it on 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 give the dish a spicy aroma. 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 melted butter as a 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 without the smell.
8. To get an appetizing crust, it is first recommended to fry the minced meat products over medium heat. They should be browned. Bring to readiness over low heat. Toward the end of cooking, you can increase the flame.

Knowing these secrets, you can start preparing minced meat cutlets. There are a lot of recipes for this dish. This requires the preparation of different minced meat.

Classic cutlets

How to make classic cutlets from homemade minced meat? Pork, beef and other ingredients must be of high quality. For preparation you need:

• 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.
• Water at room temperature - 1.5 cups.
• Pepper and salt.

Preparation

First you need to prepare minced meat for beef and pork cutlets. The recipe involves the following steps step by step. First of all, you should put the bread in a deep bowl and fill it with water. Milk can also be used for these purposes. When the bread softens, drain the liquid.

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

Cutlets with greens

To prepare cutlets from minced beef and pork 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, flour for breading.

Cooking process

First, you should prepare the minced meat by chopping the beef and pork using a meat grinder. But if you wish, you can take the finished mass in the store. The main thing is that the purchased minced meat is fresh. You should warm the milk a little and then pour it over the pieces of bread. They should soften.

It is recommended to chop the dill and parsley. The liquid should be drained from the bread and then added to the container with the minced meat. Here you also need to add greens, onions, eggs, salt and spices. You need to knead the minced meat for the cutlets by hand. That's all. The mass is ready. All that remains is to make oval-shaped pieces, roll them in flour and fry.

Minced beef and pork cutlets "Juicy"

To prepare these cutlets you will need:

• 1 kg of minced beef and pork.
• 100 g hard cheese.
• 2 onions.
• 2 eggs.
• 4 slices of loaf or crackers.
• Pepper and salt.
• 100 g butter from cream.
• 1 pack of breadcrumbs.
• 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 this, you need to grind it with a fork, mix with chopped dill and cheese. From the resulting mass you need to roll small oval balls. The filling is ready.

Now you can prepare minced meat for beef and pork cutlets. You shouldn't make it without eggs. The bread crumbs should be cut into pieces and then filled with cold water. When they become soft, you need to drain the liquid. The onion should be peeled and then chopped. It can be finely chopped or grated. Pork and beef should be minced in a meat grinder. Place minced meat, crackers, egg, spices and salt in a deep container. The components must be mixed well.

Now the minced meat is divided into portions and the filling is wrapped in it. The pieces should be rolled in flour, dipped in a beaten egg, and then rolled in breadcrumbs again. After this, 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 and pork cutlets, you will need:

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

How to cook properly

Beef and pork should be separated from bones, cartilage, veins and films. After this, the meat needs to be chopped. This can be done using a meat grinder. Milk, preheated to room temperature, should be poured into the prepared minced meat. Onions need to be peeled and grated or finely chopped. The resulting pulp should be transferred to a container with minced meat. You also need to add salt, herbs, pepper, and oatmeal. It is recommended to grind the last component using a coffee grinder.

The minced meat for the cutlets should be mixed and then placed in the refrigerator for an hour, after covering the container with plastic wrap. After the specified time, you can form cutlets and fry them. Finally, it is recommended to stew them.

Recipe with rice

Minced meat for cutlets can be prepared with rice. To do this you will need:

• 1 kg minced meat.
• 200 g 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. At the same time, 1 part of rice requires 2 cups of water. Onions and garlic should be peeled and then passed through a meat grinder along with the minced meat. Add rice, salt, spices to the resulting mixture, and then mix well. Form the mixture into cutlets and fry them in vegetable oil.

Quick cutlets

If desired, you can make cutlets from minced beef, pork and chicken. In this case, the dish turns out to have an unusual structure. However, most often only pork and beef are 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. spoons of flour.
7. Spices.

Cooking method

Green onions should be finely chopped. The potatoes must be peeled and then grated. After this you need to prepare the mixed minced meat. Add pepper, potatoes, salt and green onions to the resulting mass. All ingredients must be mixed well. After this, add flour and mayonnaise to the mixture. After mixing, the mixture should be formed into pieces and then fried in oil.

In conclusion

Properly preparing minced meat 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 prepared minced meat in the refrigerator for about half an hour. It is recommended to mix the components by hand. This will determine the consistency of the mixture and also remove any lumps. When forming cutlets, the minced meat often sticks to your hands; to prevent this from happening, you can soak them in cold water.

You can, without further ado, buy ready-made minced meat in a store or, but it’s still better to cook it yourself, spending very little time on it.

The ingredients that make up store-bought minced meat always make you doubt their quality and freshness. In addition, its bright and rich color constantly suggests that, in addition to the usual components, its composition inevitably includes, allowing it to maintain its presentation over such a long period of time.

May the technologists and production managers forgive us, but we cannot entrust the business of preparing minced meat to anyone.

Preparatory work

In what proportions should I use pork and beef? The fact is that minced meat made entirely from beef is unlikely to be juicy, which means that dishes prepared from it will also be dry.

Regular store-bought minced meat is made from beef with a small addition of lard. Cheap and cheerful! We will prepare real homemade minced beef and pork.

The classic ratio of meat ingredients in it is 50 to 50.

If there is a need to make minced meat with less fat content, the proportion of pork meat in it must be reduced; the ratio of beef and pork in this case will be 70 to 30.

Let's stick to the classic recipe - select 0.5 kg of beef and the same amount of pork.

Wash the pieces of meat thoroughly, mercilessly remove tendons and excess fat, dry the pork and beef and cut into small pieces.

Or soak 200 g of loaf in milk, first cutting off the peel and leaving only the crumb.

Preparation

Pass through the meat, 2 medium-sized onions, 3 cloves of garlic and soaked white bread, after squeezing the milk from it.

3 years ago

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Let's reveal all the secrets of making delicious cutlets! The ability to fry delicious cutlets is one of the essential skills of a modern housewife. No semi-finished products can replace homemade cutlets made from juicy minced meat with a crispy crust, soaked in the aroma of spices. Cookbooks contain thousands of minced meat dishes - in addition to classic cutlets, you can prepare the following minced meat dishes for dinner with your family:, or, meat rolls, and stuffed vegetables, for example, or, as your imagination dictates. What can be made from minced meat quickly is the simplest dish -. How to cook delicious juicy cutlets? The process of preparing homemade cutlets begins with choosing meat and preparing minced meat.

Correct minced meat for cutlets

One of the main secrets of delicious minced meat and dishes made from it is the high quality of the original meat. Modern kitchen appliances will grind even a hard third-rate product with an excess of veins, films and connective tissue into a homogeneous mass, but one cannot count on high taste qualities of cutlets from this minced meat.

According to experienced chefs, for minced cutlets it is better to take equal parts beef and pork with a small amount of fat. For those who like fatter cutlets, you can add twisted pork lard to the meat ingredients. And for dietary nutrition, dishes made from ground or finely chopped white poultry meat - or.

For cooking classic minced cutlet per kilogram of meat add two medium-sized onions, 3-4 cloves of garlic and about 2-3 pieces of white bread soaked in milk or water. Pieces of meat, bread and onions are passed through a meat grinder once or twice. Add 1-2 teaspoons of salt and freshly ground black pepper to the resulting mass, beat in the egg and mix until smooth. For easier grinding, it is advisable to place the meat pieces in the freezer for 20-30 minutes.

Experienced chefs advise to thoroughly beat the minced meat before frying and keep it in the refrigerator for half an hour, then the cutlets will retain their shape well and will not fall apart.

If possible, prepare the minced meat in excess - separate some of it into cutlets, and pack the rest into bags and put it in the freezer. Frozen minced meat does not lose its taste - just take out the package in the morning before leaving for work or put it in the microwave to defrost and delight your loved ones with another culinary masterpiece.

You can vary the taste of the finished cutlets by adding various components to the minced meat. Try making mixed minced veal, pork with a layer of fat and chicken fillet. White bread in minced cutlets can be replaced with semolina, oatmeal, soaked breadcrumbs or finely grated potatoes. Vegetables - finely grated carrots or finely chopped bell peppers - will give the cutlets a unique taste.

If you use purchased minced meat to prepare the cutlets and the mass turns out to be too liquid, add 1-2 tablespoons of semolina or crackers, mix well and keep in the refrigerator before starting to fry.

How to properly fry cutlets in a frying pan

To fry the cutlets, heat a frying pan, pour in vegetable oil or melt cooking fat. Before frying, the formed cutlets can be breaded in flour or ground breadcrumbs and the cutlets can be given an oval shape.

The cutlets are carefully placed in a frying pan with heated fat and fried for 1-2 minutes over high heat on both sides so that a crust forms on the surface, which will retain all the juices inside and our cutlets will turn out tasty and juicy. Then reduce the heat and continue cooking the dish for 25-30 minutes over medium heat, adding water or meat broth, covering with a lid. After frying the cutlets, you can bake them in the oven for 20-25 minutes.