The “Selyansky” meatballs are traditionally prepared by Ukrainian hostesses who want to tasty and satisfying feed the whole family. We offer you four variations of this dish. And we wish you all culinary success!
general information
Outwardly, the “In Selyansky” beatochki (photo below) strongly resemble cutlets. They are also made from minced meat, but have a round flat shape. Cutlets are fried in a pan, then served on the table with various side dishes (vegetable stew, mashed potatoes, rice and so on). As for the meatballs, they are usually stewed in sauce (creamy, mushroom or tomato). It turns out a very juicy and incredibly tasty dish.
Simple recipe
Grocery set:
- beef tenderloin (or low-fat pulp) per 0.5 kg;
- onions - enough 100 g;
- favorite spices;
- flour (unimportant grade) - 30 g;
- 50 ml of purified water;
- A 50-gram serving of margarine (fat) is needed for frying.
Practical part
- First we need to get the stuffing. Take the beef and cut into medium pieces. We send to the meat grinder. We remove the cup with the prepared minced meat aside.
- With a sharp knife, remove the husk from the bulb. The pulp must be chopped. Here we choose one of two ways - pass through a meat grinder or just chop with a knife.
- Add chopped onion to a cup with minced meat. Pour water in the right amount there. Sprinkle with your favorite spices. Mix it all with a clean hand. The main thing is to achieve uniformity of mass.
- We proceed to the formation of cue ball. This process does not imply any difficulties. We take the minced meat and make it a thick and lush cutlet (round flattened shape). We continue in the same spirit until the ingredients run out. Each cue should be rolled in flour. Then fry the thick cutlets in a heated pan using refined oil.
We have got ruddy and magnificent bitches “In the village”. The calorie content of the dish is 208 kcal / 100 g. You can also serve boiled potatoes, light salad and plum compote. But you must understand that in this case, the total calorie content of lunch (dinner) will increase.
Selyansky meatballs with mushrooms
Essential Ingredients:
- 1 kg of beef + 50 gram slice of bacon;
- tomato paste - enough 80 g .;
- 650 ml of water, of which 500 ml per sauce, and 150 ml in minced meat;
- spice;
- take 50 g of refined oil and flour;
- 100 gram portion of boiled mushrooms (or 50 g in dried form);
- onions - 520 g, of which 120 g put in minced meat, and 400 g - in the sauce.
Description of the cooking process
We take out a metal cup and put it on the table. Install a meat grinder. Pre-chopped pieces of beef twist together with lard.
Grind the peeled bulbs with a knife. Sent in a deep bowl. We take 120 g of chopped onion and send it to the minced meat. Pour a little water into the same metal cup. Sprinkle with spices. Solim. We begin to knead our stuffing.
Sprinkle a chopping board with flour. From the meat obtained earlier, we form balls with a diameter of 5-6 cm. Each of them on both sides, roll in flour and gently press with a wide knife.
In a heated frying pan with oil, carefully spread the meatballs. As soon as one side is covered with a golden brown, turn them over to the other side. Then we shift the meatballs into a pan with thick walls.
Now let's take care of the mushrooms. We must boil them until cooked, then grind. Do you have only dried mushrooms at home? They will do too. Only you need to soak them in water, leaving for several hours, or better - at night.
The remaining chopped onions are sent to a hot pan. Fry in refined oil. When the onion gets a golden hue, you can lay pieces of mushrooms. Fry these ingredients together for a couple of minutes. Add the tomato paste in the right amount. Mix everything. Reduce the fire to a minimum. We notice 5 minutes. Pour in water (or the broth left after cooking the mushrooms). Solim.
The resulting sauce is added to the pan, which contains the meatballs. We put on the stove. Stew the dish. After 10-15 minutes, turn off the fire.
We distribute on a plate our meatballs "In the village". The recipe with a photo clearly demonstrates how this dish should look like in the finished form. Any side dish can be served with it, but stewed potatoes are best.
Selyansky Chops: Turkey Recipe
Grocery list:
- raw rice - 80 g;
- breading flour;
- one onion;
- 0.7 kg turkey fillet;
- spice;
- refined oil.
For the sauce:
- we take 100 ml of sour cream and cream (both products are of medium fat content);
- 300 g of champignons;
- spices, including nutmeg;
- flour - enough 1 tbsp. spoons;
- one onion;
- refined oil.
How to prepare the dish
Pieces of turkey and diced onion are passed through a meat grinder. In the minced meat, add rice, cooked until almost cooked. Mix these components thoroughly. Solim. Sprinkle with spices. Mix again. If the minced meat turned out to be very thick, then you can pour a little milk or cream into it.
We make meatballs, roll in flour. Before you put them in a hot pan, you need to shake off excess flour. Lightly fry the "cutlets" (until browned on both sides).
Wash the remaining onion and mushrooms with tap water. We put them on a chopping daughter.
Cut the champignons into quarters, and the onions into half rings. Warm the pan with oil. First, spread the onion slices, then the mushrooms. Fry them until the liquid evaporates. Pour flour (not more than 1 tbsp.spoons). Be sure to mix.
Pour the same amount of sour cream and cream into a pan with mushrooms and onions. Solim. Sprinkle with spices. Bring the sauce to a boil. We lay the cue balls. Reduce the fire to a minimum. Cover the pan with a lid. How many meatballs will be stewed? Twenty minutes will be enough. We wish you all a pleasant appetite!
Cooking meatballs in a multicooker
Ingredients:
- take 2 tbsp. tablespoons of refined oil and tomato paste;
- one egg;
- greens and sour cream - for serving;
- medium onions - 2 pcs.;
- 250 g of mushrooms (preferably fresh);
- 4-5 Art. tablespoons of flour;
- 450 g ground beef;
- spice.
detailed instructions
Step No. 1. We chop the peeled onions in a cube.
Step number 2. We wash the mushrooms, remove the dirt. Cut into small cubes.
Step No. 3. To save time, we will use ready-made stuffing. Add chopped mushrooms and onions to it. Break the egg there. Solim. Sprinkle with spices. Mix.
Step number 4. We begin to sculpt round meatballs from the minced meat.
Step number 5. In a separate bowl, combine the flour and tomato paste. Pour a little water. Mix. Pour spices. We got a breading, in which you need to roll every cue ball.
Step No. 6. We cover the bottom of the multi-bowl with refined oil. We spread our meatballs.
Step No. 7. We find in the menu and set the "Extinguishing" mode. Recommended time is 30-40 minutes. If necessary, you can open the lid and add water. After 20 minutes after starting the program, gently turn the beaters using a special spatula. A sound signal will notify us of the readiness of the dish. We lay it out on plates, pouring sour cream and garnishing with sprigs of greenery.
Tips & Tricks
- If you are preparing “Selyansky” meatballs for children, you can sprinkle them with sesame seeds. This ingredient will make the taste of the dish more saturated.
- Do you want to significantly reduce the cooking time of the meatballs? We suggest you use not lumpy beef, but ready-made (low-fat) minced meat or turkey (chicken) fillet.
- Not only flour, but breadcrumbs for breading are also suitable for boning meatballs. Then in the process of roasting meat cutlets are covered with a crisp.
- You can cook this dish not only in a pan, but also in a slow cooker and a double boiler.
- If you decide to please your children who are not yet 6 years old with fragrant meatballs, then you should not add mushrooms to the minced meat.
- Ukrainian housewives are preparing a special sauce for this dish. First, mushrooms with chopped onions and chopped herbs are fried in a pan, and tomato paste is added at the very end.
Finally
We don’t even doubt that the “Selyansky” meatballs will appeal to both kids and adult family members. Would you like to make a hearty lunch or dinner? Then use beef and bacon. And those who follow the figure and adhere to a healthy diet can make meatballs from minced chicken or turkey meat.