Meat cutlets. Recipe

At first glance, it would seem, there is nothing easier than cooking cutlets, it would be meat! So no, sometimes, appetizing at first glance cutlets on closer examination ("sniffing", I mean) and eating, are, then too hard, then absolutely tasteless. In general, not as expected. In every case there are subtleties, adhering to which you can achieve the opposite effect and prepare delicious meat cutlets.

First of all, it is worth noting that to get what you want, that is, to make the cutlets go well, do not buy ready-made minced meat, it is better to cook it with your own hands. In an extreme case, since you are an ardent supporter of semi-finished products - you have to choose minced meat in color and appearance, reminiscent of the product of home cooking. But it's better to cook it yourself, no matter how busy you are, believe me - it's worth it. Otherwise, the meat patties, the recipe, which will be given below, can not turn out so delicious.

So, let's stop on cooking minced meatballs, which is made at home. And, first of all, we will understand that the best cutlets are obtained from mixtures of meat:

• Beef and pork;
• Beef, pork and lamb;
• Lamb and beef;
• Mutton.

Needless to say, the meat should be fresh. Before the meat is sent to the meat grinder, it is cleaned of films, cartilage, veins, small bones and, in case mutton is used - excess fat. However, you should use fat pork, which will give the cutlets juiciness. In general, in order to meat cutlets, the recipe, which we are considering, were juicy, it is necessary to adhere to three nuances:

1. Form the cutlets so that they are not too small, because enough thick cutlets for 40 minutes of cooking will not be overcooked and the juice from them will not have time to be cooked.
2. Adding a large amount of greens and onions (sour cream, mayonnaise) to mince gives the cutlets juiciness.
3. The beginning of the preparation of cutlets initially on high heat closes the pores of minced meat and prevents the loss of juice.

How to cook meatballs?

Classic meat patties should contain meat in the following proportions: for a pound of pork - one kilogram of beef or 250 g of lard for one kilogram of beef. Nevertheless, cutlets are prepared from chicken, and from turkey, and from game, etc. Prepared minced meat to give it splendor and to prevent the "rending" of cutlets during frying must be well repulsed, throwing it from hand to hand Or repeatedly, lifting all the minced meat in a bowl and throwing it there again.

Meat cutlets. Recipe

Ingredients:

• One kilogram of beef;
• A pound of pork;
• 100-200 g of stale loaf or white bread;
• 150-200 g of milk;
• 2 large onions;
• Bread crumbs, semolina or flour;
• two eggs;
• Freshly ground black pepper;
• salt.

Preparation:

1. Prepare minced meat, scrolling the meat through a meat grinder, add the onion, then soaked in milk roll.
2. Scalded minced pepper, add salt, add eggs and properly discourage.
3. Form with wet hands cutlets, roll them in flour (or breadcrumbs).
4. Cutlets are laid out in a pan with a heated enough oil (that cutlets were in it for 2/3).
5. After turning over the cutlets, the fire is lightly reduced and the cover is covered with a lid, fry until cooked.

So you can cook meatballs. This recipe is by far not the only one and every mistress has her cunnings, some "developments" that come with the experience gained over time. So, many lay potatoes, mango in minced meat, thus, achieving splendor cutlets. In the middle of the formed cutlet, a piece of butter is pawned to give juiciness. And, putting in minced garlic, the aroma of roasting cutlets will awaken the appetite not only for your household members, but also for neighbors.