Ground beef cutlets - a simple dish according to new recipes. Minced pork cutlets Recipe for juicy pork and beef cutlets

For the preparation of cutlets, any meat twisted into minced meat in a meat grinder is usually used. It doesn't matter what ingredient the recipe is based on - chicken, pork, beef or turkey meat. Subject to all the rules and stages of preparation, the result will always be excellent. Traditionally favorites are cutlets from a mixture of pork and minced beef.

Ingredients:

minced pork and beef(at a ratio of 1:1) - 1 kilogram;

chicken eggs - 2 pieces;

onion - 2 medium heads;

semolina - 3 tablespoons;

white bread or loaf - 1/3 standard loaf;

mayonnaise - 2 tablespoons;

milk - 1 cup;

spices (ground pepper, marjoram, basil, coriander);

salt to taste;

vegetable oil;

breadcrumbs and flour.

Preparation of minced pork meatballs.

Let's start preparing the components for. Peel the onion and cut into small cubes.

Then cut off the crust in the long loaf, chop the pulp into pieces and pour warm milk over it. The bread will soak and swell. Before adding the softened loaf to the minced meat, squeeze the milk a little.

Put the onion and bread into the minced meat.

Next, to fasten the minced meat, beat in the eggs, add salt and spices.

To make the cutlets juicy and tender, pour 2 tablespoons of sunflower oil into the minced meat.

Then pour semolina and mayonnaise, salt and spices.

Mix all the ingredients with your hands and leave for 30-40 minutes so that the minced meat is “marinated”.

After that, form small cutlets of the same size. Moisten your hands with water or vegetable oil first so that the stuffing does not stick.

Roll the blanks in a mixture of flour and breadcrumbs. Fry over medium heat on both sides.

To bring the dish to readiness and make sure that the fried cutlets do not remain raw inside, place them in a frying pan or stewpan. Add a little water or meat broth, and also pour the rest of the fat in which the cutlets were fried. Simmer covered for 10-15 minutes.

Serve hot with mashed potatoes, pasta or just fresh vegetables and herbs. Bon appetit!

Homemade cutlets are a simple, at first glance, ordinary dish. True, many housewives complain that their cutlets are rubbery, hard, or simply fall apart when frying. But our article will help you cook juicy, airy and very tasty cutlets.

The recipe for homemade cutlets can be found in the cookbook of every housewife. The taste of a meat dish largely depends on the quality of the minced meat. Many people buy it ready-made, but still you should not be lazy and twist the minced meat yourself, because this is the only way you can be sure of the quality of the product.

To make the cutlets juicy, but not greasy, it is better to use pork and beef.

• half a kilo of pork and beef (a kilo of minced meat);
• loaf;
• egg;
• three bulbs;
• 300 ml of pure water.

Cooking method:

1. Slices of white bread are dipped in water or milk.
2. We twist the pieces of meat in a meat grinder along with onions (for piquancy and flavor, you can add a few cloves of garlic);
3. We drive an egg into the prepared minced meat, put soft bread (previously squeezed out of excess liquid) and spices to taste, mix.
4. We make cutlets from minced meat and fry until golden brown, then pour in a little water and steam for 10 minutes under the lid.

Homemade minced meat patties can be fried in breadcrumbs. Such a meat dish will be a worthy treat for a family or festive dinner.

Ingredients:

• 450 g minced meat;
• loaf;
• egg;
• breadcrumbs for breading.

Cooking method:

1. In minced meat we put finely chopped onions, a loaf soaked in water (milk) and spices to taste.
2. We make cutlets from minced meat, bread them in breadcrumbs and fry until a delicious crispy crust.

Today there are several options for cooking meatballs. Many housewives choose chicken meat for minced meat. Chicken cutlets cook faster, are not so greasy and very tasty. We offer you an original recipe for cooking cutlets from dietary poultry meat.

Ingredients:

• 750 g minced chicken;
• two bulbs;
• half a cup of milk;
• loaf;
• two pinches of hops-suneli and paprika;
• two tablespoons of tomato puree;
• five tablespoons of sour cream.

Cooking method:

1. We pass the bread and onions soaked in milk through a meat grinder.
2. The resulting mass, along with salt and pepper, mix with minced meat.
3. In principle, you can already fry cutlets in a pan, but there is a more interesting way.
4. We take a baking sheet, grease it with oil, spread the cutlets and set to bake for 20 minutes (temperature 180 ° C).
5. From sour cream, tomato paste, as well as paprika and suneli hops, we make gravy. We take out the cutlets, pour them with fragrant sauce and return to the oven for another 20 minutes.

Juicy homemade minced fish cutlets

From fish meat, you can also cook delicious meatballs that are good both hot and cold.

For cooking, sea or river fish are suitable, mainly pike perch, cod, pollock, silver carp and other types of white fish are used.

The most important thing is that there are no bones in the meat, otherwise the dish will be spoiled by an unpleasant surprise.

Ingredients:

• 1 kg of fish fillet;
• a spoonful of sugar;
• 50 g semolina;
• dill.

Cooking method:

1. Using a meat grinder, grind the fish fillet along with onions.
2. Add semolina, sweetener, chopped dill, salt and pepper to the crushed mass. If the stuffing turned out to be liquid, then you can add more semolina.
3. We form cutlets from minced fish, sprinkle them with breading and fry until golden brown.

From beef and turkey with semolina

For all fans of dietary nutrition, there is also a recipe for delicious meatballs. For meat, we will use beef and turkey.

Ingredients:

• 600 g of beef and turkey meat;
• two bulbs;
• garlic;
• 60 g semolina;
• 50 ml of water.

Cooking method:

1. We twist the beef and turkey in a meat grinder, also chop the onions and garlic cloves in a meat grinder or just use a grater.
2. Pour the semolina into the minced meat, of course, you can use bread soaked in milk or grated potatoes, but it is semolina that keeps the shape of cutlets better.
3. Together with semolina, add salt, pepper, and other seasonings of your choice, mix and set aside for half an hour.
4. Next, we form cutlets, sprinkle with flour, first fry for three minutes on each side in a pan, then simmer them for ten minutes in a saucepan with water.
5. Serve ready-made cutlets from homemade minced meat with sour cream sauce.

Cooking in Kiev

Chicken Kiev is a real classic of culinary. This dish has conquered many gourmets with its juiciness, aroma and crispy crust. This is a restaurant dish, since it is not so easy to cook it, but if you try, you can master such a culinary masterpiece.

Ingredients:

• three chicken breasts;
• 270 g melted butter;
• three eggs;
• six tablespoons of flour;
• nine tablespoons of breadcrumbs;
• dill, salt, pepper.

Cooking method:

1. Let's start the preparation of the dish with the filling, for this we put finely chopped dill in soft ghee. We roll the balls from the resulting mass and freeze.
2. Now we take the chicken fillet, cut it in half, remove the fat and the film, beat it off. The fillet should increase in width and become flat.
3. We add salt and pepper to each half of the meat, put the chilled filling on one half and cover the second, tightly roll the fillet.
4. For breading, shake eggs in one bowl, pour flour into another bowl and fill another bowl with breadcrumbs.
5. We take our chicken blanks, first bread in flour, then completely immerse in eggs, and only then carefully sprinkle with breadcrumbs.
6. We fry the cutlets in a large amount of oil, if there is a deep fryer, then it is better in it so that the Kiev cutlets are evenly fried and covered with a beautiful crust.

Homemade meatballs with cheese

Modern cooking is rich in the most exquisite recipes for cooking homemade meatballs. They can be prepared not only with meat, but also with vegetables, beans and even seafood to make the patties juicier and tastier. We offer you a recipe for lush meatballs with cheese filling.

Ingredients:

• 550 g pork;
• 130 g cheese (hard);
• egg;
• three tablespoons of milk;
• spices: cumin, paprika, salt, pepper.

Cooking method:

1. We scroll the onion and pork in a meat grinder, three cheese on the large side of the grater.
2. We drive an egg into the minced meat, put all the spices to taste, paprika and cumin will be enough for one third of a teaspoon. Also add milk and mix all the ingredients well.
3. To make the minced meat more elastic and soft, it can be beaten off. To do this, we make lumps of minced meat (the size of an egg) and throw it into a bowl several times.
4. Now we alternately put the lumps on the palm of a thin layer, spread the grated cheese in the center and cover with minced meat so that you get the shape of cutlets with stuffing inside.
5. Bread the resulting blanks in breadcrumbs and fry in oil until cooked.

To make homemade minced meat patties lush, juicy and tasty, you need to know some secrets of their preparation. So it is better to soak the bread in cream, add only the yolk to the minced meat, since the protein makes the cutlets tough. For juiciness, it is better to chop the onion with a knife and grind it in a mortar, and also add a little broth or ordinary boiling water to the minced meat. Finely chopped fresh cabbage will add airiness to cutlets.

Each housewife has in her arsenal a recipe for minced pork and beef cutlets. A feature of this dish is a dense structure, a slightly spicy aroma and a pronounced taste. Feel free to play around with the ingredients of the recipe and add whatever you like.

Minced pork cutlets: recipe and cooking method

Required products:

• minced meat - 600 grams;
• chicken egg - 1 pc.;
• white onion - 1 pc.;
• garlic - 2 cloves;
• bread - 50 grams;
• milk - 100 ml;
• a pinch of salt;
• black pepper;
• flour for breading - 100-150 grams;
• vegetable oil.

Let's break down the recipe for minced pork cutlets into the following steps:

• first of all, we remove the crusts from the bread and soak it in milk;
• peel the onion from the husk, cut it into small cubes and combine with minced meat;
• chop the garlic, add it to the rest of the ingredients;
• salt, pepper and drive in a chicken egg;
• mix minced meat with bread and form cutlets with wet hands;
• roll the resulting balls in flour on all sides;
• heat the vegetable oil in a frying pan and fry the cutlets on both sides for 3-5 minutes.

We transfer the finished dish to a plate and decorate with chopped parsley and green onions.

Recipe for delicious minced pork cutlets with cheese

This cooking method is slightly different from the previous one in its composition. As a result, cutlets are juicy, tender with a light creamy aftertaste.

Ingredients:

• minced pork - 250 grams;
• ground beef - 250 grams;
• half an onion;
• egg - 2 pcs.;
• salt;
• pepper;
• hard cheese;
• breadcrumbs for breading;
• loaf - 100 grams.

Step by step preparation:

• in a deep bowl we combine pork and ground beef;
• beat the eggs with a whisk, add salt, pepper and pour the resulting mixture into the minced meat;
• cut off the crusts and soak the bread in water;
• cut the onion into small pieces, combine it with minced meat and bread;
• rub hard cheese on a fine grater;
• pour breadcrumbs on the board and form future cutlets;
• make a small indentation, add grated cheese and roll the minced meat into a ball;
• roll each of them in breadcrumbs, give a flat shape and send to the pan;
• fry the cutlets on both sides until cooked.

This recipe for minced pork and beef cutlets is suitable for both everyday use and for a festive table. The dish goes well with boiled young potatoes, buckwheat and millet porridge.

Cutlets with herbs: cooking features

Required Ingredients:

• minced meat (pork + beef) - 600 grams;
• medium bulb - 1 pc.;
• egg - 1 pc.;
• white bread - 150 grams;
• milk - 100 ml;
• margarine - 50 grams;
• dried parsley and dill;
• wheat flour - 100 grams;
• salt;
• allspice;
• vegetable oil for frying.

The process of preparing minced pork cutlets according to the recipe:

• first of all, we shift the minced meat into a deep bowl;
• remove the husk from the onion, wash, cut into small cubes;
• soak white bread in milk, cutting off the crusts from it in advance;
• melt the margarine, add it to the minced meat and pour in the dried herbs;
• break the egg, salt and pepper the resulting mass;
• we combine all the products and form cutlets with wet hands;
• roll each part on all sides in flour and send to a heated frying pan;
• fry in vegetable oil for 3-6 minutes until cooked.

As you have seen for yourself, the recipe for minced pork and beef cutlets is quite simple and does not require special culinary skills.

Cutlets from minced pork and beef with mushrooms

Another interesting option for cooking meat dishes are cutlets with mushrooms. For this recipe, you can use any mushrooms, such as champignons or oyster mushrooms.

Ingredients:

• minced pork - 200 grams;
• minced beef - 200 grams;
• mushrooms - 150 grams;
• eggs - 2 pcs.;
• salt;
• pepper;
• breadcrumbs;
• loaf - 100 grams.

Step-by-step recipe for juicy minced pork and beef cutlets with mushrooms:

• soak the loaf in water, cutting off the crusts;
• wash the mushrooms in water, cut them into small cubes and fry over medium heat for about 15 minutes;
• then mix minced meat, bread and chopped onion;
• add eggs, fried mushrooms, salt and pepper;
• we pass the resulting mass through a meat grinder and form cutlets;
• roll each and transfer to a frying pan with vegetable oil;
• fry until tender about 5-6 minutes.

Such cutlets will turn out insanely tender, juicy and with a spicy aroma. Before serving, this side dish can be garnished with a sprig of parsley or onion rings.

What could be tastier than homemade minced beef and pork cutlets? How we loved grandmother's and mother's cutlets in childhood! Of course, ready-made minced meat is now being sold, but still, made at home, from the meat you have chosen, is undoubtedly much tastier.

Take lean beef, and pork with fat. Proportions of types of meat - at your discretion. A bun or slices of a loaf added to minced meat makes cutlets juicier and tastier, preventing juice from flowing out during frying. I don’t recommend adding an egg, of course, it “binds” the minced meat, but it also makes the cutlets tougher. And we will achieve the density of minced meat in a different way.

Take meat, bun, milk, onion and garlic. Whether to add greens to minced pork cutlets is up to you.

Cut the crust off the bread and soak the crumb in milk.

Let's skip the beef and pork through a meat grinder.

Twist the onion, garlic and herbs. Thick stalks of dill, which are harsh for salads, are perfect for minced meat. Add in minced meat and bread soaked in milk. Salt and pepper to taste.

And now we need to make the stuffing dense and uniform. To do this, first mix all the ingredients well, and then beat it on the bottom of the bowl, throwing the minced meat with force. Enough 10-15 times. Here we have such a gentle and uniform minced meat.

Minced beef and pork cutlets can be fried in a pan, or baked in the oven - the result will be equally delicious. If you fry cutlets in a pan, be sure to use breading, otherwise all the juice may leak out. Form round cutlets, roll them in breadcrumbs or flour and fry on both sides over medium heat.

If you want to make cutlets in the oven - pour a little water into a mold or on a baking sheet and place the formed cutlets, breading is not needed here. Bake minced pork cutlets at a temperature of 200-220 ° C for 20-25 minutes, look at your oven. A thin thin crust forms on top.

Minced beef and pork cutlets are ready, set the table. Serve cutlets with your favorite side dish, fresh vegetable salad, greens. Today I have pickled onions for a side dish. These are such wonderful cutlets turned out in the oven.

Tender and very juicy, help yourself!

Fried cutlets turned out with a crispy crust, also very juicy! Add your favorite sauce to them - and you will not do without an additive. The taste of this dish will certainly remind you of childhood and mother's cutlets. Bon appetit!

For cooking prescription soviet cuisine pork and beef cutlets, wash the meat and cut into small pieces, cut the stale loaf into slices and pour water or milk. When the loaf absorbs the liquid and becomes soft, it should be squeezed out. Peel potatoes and cut into small pieces. Onions for cutlets, some were fried, after being finely chopped, and some were twisted fresh in a meat grinder. If the pork is lean, you can add a small amount of fat, then the cutlets will be much juicier.

Twist the prepared ingredients in a meat grinder, but do not set the grate too small, you can even use the largest one so that the meat is practically chopped. Too small a grid will make the minced meat liquid and after that you will not feel the taste of meat. Add eggs to the prepared minced meat, salt, pepper and knead, you need to knead, almost beating, and it is best to place the minced meat in the refrigerator for at least 30 minutes after kneading.

Form small meatballs from ground beef. Many cutlets are breaded in breadcrumbs, but not everyone likes the taste of burnt crumbs, if you overdo it, you can beat the taste of cutlets with breading, so it is better to cook cutlets according to this recipe without breading. In a heated pan with vegetable oil, fry on both sides. Here, too, there is a small nuance. Many are accustomed to frying cutlets over high heat, and then simmering so that the middle is completely cooked, but at the same time the beautiful color and crispy fried crust are lost. These cutlets are best cooked by placing the pan on a splitter over medium heat with a lid on, so the cutlets will not be raw and the crust will remain.