A lot of dishes were invented from minced meat - both festive and on a regular table. Most often, housewives prepare beef cutlets: the recipe is quite simple, with its implementation any kind of improvement is approved, so the taste can be varied over a wide range. Juicy cutlets go well with any kind of garnish, go to school sandwiches, chew and assimilate easily by kids - in general, they are a very versatile dish.
How to cook beef patties: secrets and tips
Sometimes housewives refuse to cook cutlets for the reason that they "do not go out" with them. Having tried once or twice, upset by the failure, the ladies drop their hands and turn their attention to other dishes that seem more accessible to them in execution. In fact, there is nothing easier than beef cutlets: the recipe can be mastered on the first try, given some of the subtleties of the process.
- Stuffing should be done immediately before creating the cutlets. If it is prepared in advance, do not add any other ingredients to it - only meat should be in the preparation.
- Beef is rotated in a meat grinder at least twice.
- Before sculpting the cutlets, the mince must be beaten off: put in a bag and slap several times on the table. Then the final product will turn out magnificent.
- If at the stage of creating the minced meat pour a little ice water into it, the patties will come out unusually juicy.
- When frying, turn over the products only once, so as not to disturb the resulting crust.
And if you want to get the most tender product, after roasting (or you can instead of it) then sweat the beef patties in the oven. To stew them in sauce is a matter of personal opinion and the selected recipe.
Juicy filling
We will not consider the most primitive cutlet options: if you follow the tips listed above, they will be obtained even without careful weighing and measuring out the ingredients. It is better to cook special beef patties in the oven. For 700 grams of meat, take two large onions, a pair of garlic cloves and a slice of loaf soaked in milk. All this is ground, the egg, salt and spices interfere with the minced meat. After "spanking" he is left to suck for a quarter of an hour. Cutlets are molded, a piece of cream cheese is put inside each. Billets are rolled in breading, laid out on a greased baking sheet and put in the oven for forty minutes.
Fancy cutlets
Many housewives strongly recommend cooking other beef patties. The recipe differs from others in a non-standard set of ingredients for minced meat, but it makes it possible to get a deliciously juicy and tender dish. A not very large bunch of spinach and several onion feathers crumble into scrolled beef (half a kilogram). Then a large potato is added, peeled and grated on the finest grater. Do not squeeze juice, mix with it! Minced meat is salted, peppered, seasoned (if you like some other spices in cutlets). In a cup, the egg is slightly beaten, poured into a common bowl, and the minced meat is finally mixed. Small cutlets are formed. If you wish, you can not pan, fry directly. When one barrel is browned, the products turn over, the fire is reduced, and they are brought to condition under the lid.
A slow cooker - to work!
A wonderful kitchen fixture can make it easy to fuss with cutlets. Stuffing is prepared according to any of the described recipes. Conceived products are made of it, laid out on the bottom of a multi-cooking pot, oiled. The baking mode is turned on for a dozen minutes, then the cutlets are turned over, and the actions are repeated. Then the unit shuts down. Cutlets are poured with water so that they are covered to half their height. If desired, you can mix a spoonful of tomato paste in water. Extinguishing mode is activated, in which beef patties in a slow cooker should be cooked for an hour and a half. The time set by the timer depends on the size of the products.
"Warsaw" cutlets
If you are not a vegetarian, you will certainly like liver cutlets (beef). They are suitable 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 with lard. Products are taken in a ratio of 3: 1. Salt, finely chopped garlic, spices (for example, hops-suneli or Provencal herbs), half a tablespoon of soda and two large flours are poured into the minced meat (it turns out to be quite liquid). The mass is mixed to smoothness and laid out with a spoon on a frying pan - similar to how fritters are fried. The main thing is not to overcook: the liver cooks quickly, and the cutlets from it turn out to be magnificent. At the same time, the sauce is prepared: finely chopped onion is fried, sour cream is poured, and the gravy is evaporated for a couple of minutes with stirring. Ready “pancakes” are transferred to the roasting pan, poured with sauce and stewed for about ten minutes. If you like beef liver cutlets, the gravy recipe can be changed and improved. Tomato sauce, cream and vegetable, are suitable for them.
Meat cupcake
For those who are fed up with regular meatballs, other recipes from ground beef can be offered. Green beans and cauliflower (frozen) can be taken, cubes of sweet pepper and onion, carrot sticks and tomato straws are added to them. Stew vegetables until cooked; as the water boils almost completely, a piece of oil, salt, pepper and dried spicy greens - celery, parsley, dill, basil are laid out in the pan. While the filling cools down, according to all the rules, mincemeat is made with a slight clarification: only two yolks are taken from two eggs (per kilo of meat) plus a spoon is poured out without a slide of starch. A deep frying pan or baking dish is spread with butter and sprinkled with crushed crackers. Half the stuffing is distributed along the bottom, the sides are laid out. The filling is placed in the resulting bowl. The remaining mincemeat is placed on top - and into the oven. When the cupcake is almost ready, it is sprinkled with grated cheese and returned for a few minutes to brown in the cupboard (you can grill it).
Seashells with a secret
Recipes from ground beef can give a complete dinner out, not requiring any additions in the form of a side dish. For example, you can buy large pasta shells with a diameter of five centimeters. They are filled with prepared meat and laid out (not too tightly) in a baking dish. Half layers of onion and carrot straw are laid out on top of the layers. You can use other vegetables as well. Top is covered with grated cheese. Shells are poured into a broth in which tomato paste (three spoons per glass) and a little crushed garlic are mixed. The mold is put into the oven until the dishes are ready: pasta should be easily pierced with a toothpick.