The aroma of homemade meatballs brings together no worse than a TV. Perhaps they are more reliable ... Even if you have a temporary time pressure, it’s worthwhile to find time to prepare cutlets with semolina. Moreover, you can cook this favorite folk dish for breakfast and lunch. In general, at any time of the day it is always welcome. Take a couple of minced meat patties with semolina, put each on a thin piece of bread - and here it is, lunch, which you can easily take with you to work.
Cunning groats
It would seem that ordinary and familiar to all from childhood grits. What does it give to cutlets and why is it necessary in their composition? Minced meat cutlets with semolina are distinguished by their appearance and cut consistency. Inside the product, it will turn out much looser if, instead of bread crumb, this cunning cereal is introduced. In addition to the loosening properties, semolina has another unique ability: to absorb juice from the finished semi-finished product. Do not be afraid of this, minced meat patties with semolina are unlikely to upset dryness. Semka will certainly give the necessary share of moisture to the patties during cooking. Let's start creating delicious meatballs with the addition of semolina.
Recipe for juicy minced meat patties
Let's start with the classic meat composition. In the semi-finished product will be minced beef and pork. It will turn out tastier if you cook it yourself. Moreover, such an operation is not difficult to prepare. Pork should be taken not too lean and not wild boar meat. Beef for cooking meat should not be from an old animal. Here, perhaps, the main subtleties of the choice of fresh meat.
The list of ingredients:
- Mixed minced meat - 500 grams.
- Eggs - 2 pieces.
- How much to add semolina to minced meat? Usually, 3 tablespoons are taken for the specified amount of the finished semi-finished product.
- Onion - 1 small piece.
- Boiled water (cool) - 100 ml.
- Spices to taste.
- Salt to taste. At half a kilogram, it is customary to add half a teaspoon. But the final amount of the ingredient depends on the tastes of the cook.
- Lean oil without aroma. We will fry cutlets in it.
About broth
Prevent the puzzled questions of novice housewives. Products are tastier and more tender if, after frying in lean fat, they are put out for a while in sauce or broth. In our case, minced meat patties with semolina will be stewed in broth. Therefore, we will prepare it in advance. We cook any - 500 milliliters.
Cooking technology
It is convenient to knead the cutlet mass in a bowl with high sides. Need a bowl or a small pan - to whom it is more convenient.
Pour semolina into a separate bowl and pour 100 ml of warm water. Leave the cereal to swell. This procedure will take 15 minutes of time, which we will not waste in vain and will prepare minced meat for cutlets.
We clean the small onion from all inedible and chop it very well. In a cup for kneading the minced meat we place the meat cake mix. Pour salt and other spices into it. Peppers and garlic are appropriate here.
Mix the products very hard. We introduce raw eggs and mix again. And now it's time for semolina. We send the ingredient to the meat mass. Mix everything again until smooth. In order for the cutlets to be dense and not to crumble during frying, the mince must be beaten off. We collect a lump of cutlet semi-finished product and with two hands we throw it again into the basin (or bowl). Repeat the action 5 to 8 times. The mass becomes smooth and pleasant.
Fry in a pan
Pour a certain amount of lean non-aromatic oil onto a thick-bottom skillet. The main thing here is to find the ideal ratio, since too much fat will make the cutlets not very pleasant, and a small amount of it can spoil the roasting process in the bud: cutlets can burn and break down.
A non-stick pan needs very little oil. Therefore, if you use it, keep this in mind.
Cutlets with fatty pork mince will give fat during the frying stage.
We heat up the dishes in which we will fry cutlets. We set a high temperature so that the products can well become crusty. We prepare a bowl of clean water to moisten the hands during the formation of cutlets.
Now we separate from the total mass a certain amount so that it is enough for one cutlet. We sculpt oval or round products. Spread in oil in a frying pan. We stand 4-5 minutes on one side and then, turning the patties on the other, fry them for another three minutes, covering with a lid. We put the finished products on a dish covered with paper towels to absorb excess fat.
Stew in broth
All cutlets are fried. They have a nice crust. But the final stage remains, perfecting the recipe for minced meat patties with semolina. We put the products in a deep pan, stewpan or a suitable pan.
Pour half a liter of hot finished broth. There is no consensus on which broth to use. Suitable from pork, beef and even chicken. However, it turns out not bad to put out meatballs on a vegetable broth or even on the water. If necessary, do not forget to add the liquid and add bay leaf and garlic. Many housewives prefer to add some sour cream or mayonnaise to the broth. It is also very common to add tomato sauce to the stew liquid.
The time during which the products will be cooked on low heat, 20-30 minutes with the lid closed. It all depends on which meat was used in greater quantities, beef or pork. As you know, pork cooks faster than beef. Serve boiled rice, mashed potatoes, pasta or eat as an independent dish.