Beef cutlets are a recipe. Secrets of cooking

A lot of dishes were invented from minced meat, both festive and on a regular table. Usually, beef patties are prepared by the hostesses : the recipe is rather simple, when it is implemented, any kind of improvement is approved, so that the taste can be varied in a wide range. Juicy cutlets are perfectly combined with any type of garnish, they are allowed on school sandwiches, they are easily chewed and absorbed by the kids - in general, they are a very multifunctional dish.

How to Cook Beef Cutlets: Secrets and Tips

Sometimes the hostess refuses to cook cutlets for the reason that they do not "go out." Trying once or twice, upset by failure, the ladies drop their hands and turn their attention to other dishes that seem to them more accessible in performance. In fact, nothing is easier than beef patties: the recipe can be mastered from the first attempt, if you take into account some of the subtleties of the process.

1. Stuffing should be done immediately before the creation of cutlets. If it is prepared in advance, do not add any other ingredients to it - only meat should be in the preparation.
2. Beef rotates on the meat grinder at least twice.
3. Before stamping cutlet minced meat should be discarded: put in a bag and slam several times on the table. Then the final product will turn out to be magnificent.
4. If at the stage of making minced meat pour a little bit of ice water into it, the cutlets will come out extraordinarily juicy.
5. When frying, turn the products only once, so as not to break the crust.

And if you want to get the most delicate product, after roasting (and you can and instead of it), pour the beef patties in the oven. Whether to extinguish them in sauce is already a matter of personal opinion and the chosen recipe.

Juicy filling

The most primitive versions of cutlets will not be considered: if you follow the listed tips, they will be obtained even without scrupulous weighing and measuring out the ingredients. It is better to cook special beef patties in the oven. 700 grams of meat are taken two large onions, a pair of garlic lobules and a slice of a loaf soaked in milk. All this is ground, the egg, salt and spices interfere with the stuffing. After "spanking" he is left to stand for a quarter of an hour. The cutlets are dug, inside each one is put in a piece of melted cheese. The blanks are crumbled in breadcrumbs, laid out on the oversaturated baking sheet and put in the oven for about forty minutes.

Unusual cutlets

Many housewives strongly recommend to cook other beef patties. The recipe is different from other non-standard ingredients for mincemeat, but it gives an opportunity to get a deliciously juicy and delicate dish. In a scrolled beef (half a kilogram), a small bunch of spinach and a few onions are crumbled. Then added a large potato, peeled and grated on the smallest grater. Do not squeeze the juice, stir it with him! The mince is salted, peppered, seasoned (if you like some spices in cutlets). In the cup, the egg is beaten a little, poured into a common bowl, and the minced meat is finally kneaded. Small cutlets are formed. If desired, you can not pan, roast directly. When one barrel gets flushed, the products are turned over, the fire is reduced, and they are brought to the condition under the lid.

Multivarku - in the case!

A wonderful kitchen arrangement can make it easier to tinker with cutlets. Minced meat is prepared according to any of the described recipes. From it, the intended products are made, they are laid out on the bottom of a multi-cooking pot, oiled. Turns on the baking mode for ten minutes, then the cutlets are turned over, and the actions are repeated. Then the unit turns off. Cutlets are poured with water so that they are covered up to half their height. If desired, you can mix a spoonful of tomato paste in the water. The extinguishing mode is switched on, in which the beef patties in the multivarque must proto 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 surely like liver burgers (beef). They are suitable for dietary nutrition, and for children, and an ordinary healthy person will not refuse to eat them. They are prepared easily and quickly enough. The liver is grinded through the meat grinder along with the fat. Products are taken in a 3: 1 ratio. In minced meat (it turns out to be quite liquid), salt is poured in, finely chopped garlic, spices (for example, hops-suneli or Provencal fragrant herbs), half a spoonful of soda and two large flour. The mass is mixed until smooth and spoon is laid out on a frying pan - similar to how fried pancakes. The main thing - do not overcook: the liver is prepared quickly, and cutlets from it turn out magnificent. In parallel, the sauce is prepared: a finely chopped onion is fried, sour cream is poured in and the gravy is evaporated for a couple of minutes with stirring. Ready "pancakes" are transferred to the brazier, poured with sauce and for about ten minutes it is stewed. If you like hepatic beef patties, the recipe for gravy can be changed and improved. For them, and tomato sauce, and creamy, and vegetable.

Meat cake

For those who are already fed up with regular cutlets, other recipes from ground beef can be offered. Pickled beans and cauliflower (can be frozen) are taken, cubes of sweet pepper and onions, carrot slices and straws from tomatoes are added to them. Vegetables stew until cooked; As water almost completely boils away, a piece of butter, salt, pepper and dried spicy greens - celery, parsley, dill, basil are laid out in a frying pan. While the filling cools down, according to all the rules, mincemeat is made with a slight specification: from the two eggs (per kilo of meat) only yolks are taken plus a spoon is infused without a slide of starch. Deep frying pan or baking dish is smeared with butter and sprinkled with crushed breadcrumbs. Half of the stuffing is distributed on the bottom, the sides are laid out. The resulting cup is filled. The remaining minced meat is placed on top and into the oven. When the cupcake is almost ready, it is sprinkled with grated cheese and comes back to brown for a few minutes in the cupboard (it can be grilled).

Seashells with a secret

Recipes from ground beef can give at the output a full dinner, not requiring 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 stuffing (not too tightly) in the form for baking. On top layers are laid half-rings of onion and carrot straw. You can also use other vegetables. The top is covered with grated cheese. Seashells are poured with broth, in which tomato paste (three spoons for a glass) is stirred and a little pressed garlic. The form is removed to the oven until the dish is ready: the pasta should be easily punctured with a toothpick.