How often do we cook cutlets, these juicy, delicate and tasty meatballs that always look so appetizing and smell. Each Russian mistress, without hesitation, will begin to assure that cutlets are an original Russian dish, motivating this by the fact that both her mother and grandmother prepared cutlets dozens of years ago, but this is not so. Cutlets come from France. Hundreds of years ago they were prepared in a very original way. Pork or beef ribs were taken, wrapped in a thick layer of minced meat so as to make flat cakes, and fried or baked. It is this cooking method that explains why “cotelette” in translation from French means “rib”.
However, years later, a knife and a fork appeared on the table, now there was no need for a rib, for which everyone could easily grab a cutlet. Thus, the dish was transformed and began to resemble our favorite modern patties. The cutlet got to Russia back in the time of Peter 1. In addition, the dish began to be modified, cutlets began to be made from fish, seafood, soy, and even potatoes.
Cooking tender beef cutlets
The recipe for ground beef cutlets is simple, but do not assume that the forcemeat can only be beef, pork and ground beef cutlets will also be tasty, but differ in higher calorie content.
It should be noted that when choosing beef for cutlets, it is best to buy meat of small cattle . In other words, young veal will be an excellent meat for cooking this dish.
Why is young beef (veal) better? The reason for this is its best digestibility. Veal is assimilated by 90%, unlike beef assimilated by 75% and pork by 65%. Beef is high in protein and much less fat than in pork.
The composition of the dish:
Young beef - 1 kg,
Onions - 2 large onions,
White potato - 2 pieces (preferably not young and not wilted, without black veins and greening, since in this case it will give the taste of cutlets an unpleasant shade of astringency),
Cow's milk 250 ml,
Garlic 9 large cloves,
Hot mustard - 1 tablespoon with a slide,
Chicken eggs (preferably store ones, as homemade ones will make meatballs tougher),
Refined vegetable oil, first grade.
Salt,
Pepper.
We begin to cook tender cutlets from ground beef of a young calf:
Grind potatoes, garlic and onions on the smallest grater, mix them. Wash the veal in cold running water and drain. There should be no moisture and blood residues. Turn the meat in a meat grinder 2 times.
Stir the vegetables and minced meat and let stand for 10 minutes. After that beat off the minced meat in this way - take 1 fist and throw it on a bowl. To beat off the whole stuffing, because thanks to this your cutlets will not have hard patches and will melt in your mouth.
After that, wipe the cutting board with oil. Fashion cutlets and put on the board.
Heat the pan and pour over vegetable oil. Place the patties in a pan and cook until cooked. Fry all the patties and set them on a flat dish. Before serving, heat the pan in 15 minutes, pour a drop of oil into it, put the patties in a slide, pour a little warm water and simmer for 5-10 minutes on the smallest fire.
The little secret to cooking cutlets is that you can add a piece of butter inside each cutlet. During frying, the butter will melt and the cutlet will become very juicy. Such cutlets will turn out juicy, very soft and will not crumble. Another little trick is this: if the minced meat is too thick, you can add a little water to it.
Ground beef cutlets go well with mashed potatoes, mushroom sauce and buckwheat. Also, ground beef cutlets can be a great addition to fresh vegetable salads and stewed or baked vegetables.