At first glance, frying cutlets is very simple. They put it in a frying pan and after a few minutes removed them, rosy and flowing with juice. But in reality, the housewives face big problems. Products fall apart, burn, remain moist inside, turn out black or hard, like a sole. Today we’ll talk about how to steam cutlets after frying, so that they turn out perfect.
Tasty and juicy
That is what they should be. At the same time, the novice housewives, who once prepared dry and overcooked cutlets, for the second time try to simply extinguish them. That is, lay in a pan and immediately pour sauce. It turns out something boiled, wet and not very similar to ruddy meat balls. And only experienced housewives know how to steak cutlets and at the same time make them not just tasty, but delicious. Let's look at a series of rules that will help you cook an excellent dish.
Culinary recommendations
Only one who does nothing does not make mistakes. And this concerns cooks in the first place. Trying to cook a dish one way or another, many of us are gradually finding the only right option. Since steaming cutlets is not so simple, consider the main mistakes that beginners make:
- Making minced meat is also a science. If you make it too fluid, working with it will be inconvenient. In this case, many begin to add a lot of bread. You do not need to do this. Just add as much bread as you need according to the recipe, and then put the minced meat in the refrigerator for several hours. During this time, the bread absorbs excess fluid, and the mass becomes elastic.
- Stuffing minced meat is considered a very necessary action. Due to this, it becomes more sticky. In fact, during this procedure, we remove excess air and moisture. This is important for kebabs, and for cutlets completely unnecessary. Just knead the mass and leave in the refrigerator for two hours. And if there is no time at all, then you can slightly beat off.
- Do not rush. This has already been said above. Immediately fry cutlets is not recommended. Crank the meat, add bread and onions, and then refrigerate. Then the products will mold well. You can’t even pan them. Then it remains only to learn how to steak cutlets to get the perfect dinner.
- By the way, long stewing in sauce is also a mistake. And the sauce itself is needed. If, after frying, you add, for example, sour cream and heat for 5 minutes, this is normal. But you can’t boil in the sauce. The fibers inside the cutlets are compressed, the juiciness goes away. Of course, it is compensated by gravy, but this is not at all the same.
These are the basic cooking recommendations. Now let's look at how to stew cutlets.
Getting down to business
In order not to spoil your favorite dish, you must treat the process with all responsibility. If the minced meat is poorly beaten, they forgot to add an egg to the cutlet mass to bind the particles or the mass was not cooled in the refrigerator, then with the addition of liquid the cutlets can simply crumble when frying.
First of all, you need to fry the products in a well-heated pan until golden brown on both sides. Then transfer them to another pan. This moment is debatable. If you fry in a Teflon pan with a minimum amount of oil, then you can add the sauce immediately on top. Usually this is a small amount of butter, broth or gravy.
The time for roasting or stewing depends entirely on the thickness of the cutlets, as well as on the meat chosen. For example, if you took beef, you can leave the middle even slightly pink. This will give the dish a tenderness. But if you took pork or chicken, then they must be brought to full readiness.
Tomato sauce
It's no secret that it is gravy that makes the meatballs juicy and interesting. And the more fragrant it is, the tastier the resulting dish will be. If the hostess knows how to stew cutlets, then they will not be dry and faded. It is best to take a separate saucepan for steaming. You will need:
- A can of tomatoes in your own juice (grind in a blender).
- A bit of basil.
- Onion and a few cloves of garlic.
- A pinch of sugar.
- Greens, salt and pepper.
Grind onions and fry in vegetable oil, add garlic. Add tomatoes and spices. Stew the sauce for 10 minutes. That's almost all you need to know about making meatballs juicy. The fried cutlets should be transferred to the sauce and stewed for 3 minutes on each side. After that, turn off the heat, add greens and let stand under the lid for another 10 minutes so that the meat absorbs all the aromas.
We use a slow cooker
If you have this assistant, then everything becomes even easier. The hostess will not even have to think about how to make meatballs juicy. It is enough to lightly fry them and put them in a separate bowl for now. Now warm up the slow cooker. In a bowl you need to fry a small amount of onion, in which, if desired, add sour cream or tomato. Bring to a boil and turn off. Now lay out the patties and set the heating mode. Close the cover. Cutlets will be as if in a thermos. They are saturated with sauce and will become very tasty.
Cutlets in sour cream
Sour-milk product goes well with meat and any side dish. If you want to know how to make cutlets soft and juicy, then try this option. You can shape meat products as you wish. For gravy you will need:
- Sour cream - 1 tbsp.
- Water - 300 ml.
- Flour - 3 tbsp. l
- Onions and carrots - 1 pc.
- Spices and herbs.
First of all, you need to fry the patties until golden brown. Put them in a separate container. Cut the onions into half rings, and the carrots into strips. Sauté the vegetables in the remaining oil, and then set aside half on a plate. Put the patties on the vegetables. Pour on top a filling of sour cream, diluted with water, salt and herbs. It remains to close the lid and bring to readiness. The finished dish is perfect for boiled potatoes.
Instead of a conclusion
There are many subtleties that allow the hostess to cook tastier. Today we talked about how to steam cutlets after frying. It is not so difficult, you just need to follow the recommendations of the culinary specialists. Serve cutlets with boiled potatoes or rice, with buckwheat or stewed vegetables. It turns out not only tasty, but also useful.