How to make beef cutlets. How to fry beef cutlets in a skillet

Once upon a time, meat fried on the bone was called a cutlet. However, over time, the dish has changed, becoming a real delicacy. Today they are made from chopped or twisted minced meat.

Juicy beef cutlets: a step by step recipe

Ingredients	Quantity
beef -	1 kg
potatoes -	1-2 pcs.
onion -	1-2 heads
eggs -	1-2 pcs.
garlic -	1-2 cloves
bread pulp -	100-150 g
fresh milk -	150-200 ml
salt -	10-15 g
ground black pepper or a mixture of peppers -	taste
sunflower oil -	2-3 tbsp. spoons
flour or breadcrumbs -	300-400 g
water or sauce for stewing (optional)	100-150 ml
Cooking time: 85 minutes	Calories per 100 grams: 255 kcal

This dish is made from beef tenderloin, you can not only heartily feed the whole family, but also treat guests during the festive feast.

Step by step cooking juicy cutlets from beef:

1. Thawed or chilled meat should be washed under running water, and onions, potatoes and garlic - peel and peel. Then the beef and vegetables should be cut into pieces suitable for further chopping;
2. Prepare minced meat by scrolling the meat with vegetables in a meat grinder or food processor. If the resulting stuffing is not tender enough, it should be scrolled again;
   
3. Pour the bread pulp with milk, let it soften for several minutes, then squeeze and mix into the cutlet mass;
   
4. Drive chicken eggs into minced meat, add salt and spices;
5. How to knead the minced meat, first big spoon, then - hands;
6. Put a deep thick-walled frying pan on the fire, pour oil into it, heat it;
7. At the same time, form small cutlets from minced meat with your hands and roll them on all sides in flour or breadcrumbs;
8. Fry for 5-10 minutes on each side over medium heat. You need to turn the cutlets over with a wooden or metal spatula;
9. After that, if desired, they can be slightly extinguished under a closed lid, reducing the flame under the pan and adding sour cream sauce or water. Lightly salt the sauce. Simmer for no more than 10 minutes.
   

Ready beef cutlets need to be laid out on wide dish and top with sauce if desired. For watering, you can use the same sauce in which they were stewed or cook it separately. Should be served with simple side dish from vegetables or cereals.

Recipe for beef and pork cutlets

Homemade cutlets are most often prepared from mixed minced meat. For him in equal proportions take pork and beef meat.

Ingredients:

• beef - 300-400 g;
• pork - 200-300 g;
• onion- 1 PC.;
• egg- 1 PC.;
• pulp of white bread - 100-150 g;
• fresh milk - 150 ml;
• butter - 2-3 tbsp. l;
• sunflower or olive oil- 2-3 tbsp. l;
• flour or breadcrumbs for breading - 200-300 g;
• salt - 7-10 g;
• ground black and allspice- taste.

Cooking time - 45-50 minutes.

Calorie content 100 g - 270 kcal.

Cooking:

1. If necessary, defrost the meat or immediately take it chilled, rinse and cut in small pieces. Then grind the beef and pork into a common minced meat;
2. Peel the onion, finely chop and fry until golden color on a small amount of butter or vegetable oil. Salt and pepper the onion a little, let it cool slightly and pour it into the minced meat together with the oil;
3. Put the pulp of bread or a long loaf in a deep bowl, pour over milk, leave for 2-5 minutes until softened, squeeze and mix into minced meat;
4. Break the chicken egg into a separate bowl, separate the yolk from the protein. Also add the yolk to the minced meat, ready mix salt and pepper. The minced meat itself must be kneaded with your hands, be sure to beat it several times on a bowl;
5. Beat the protein with a whisk or a mixer into a strong foam, pour it into the minced meat, then mix the cutlet mass again;
6. Form small cutlets of the same size and roll them in breadcrumbs or flour;
7. Pour vegetable and butter into the pan, heat, put the cutlets;
8. Fry on both sides until golden brown, then reduce the heat under the pan, pour 100 ml of water into the cutlets, lightly salt the water, cover and simmer for another 5-7 minutes.

Serve pork and beef cutlets with a vegetable side dish.

Chopped beef cutlets in the oven

Cutlets made from minced meat. For them, it is best to choose the most juicy pieces beef.

Ingredients:

• 500 g beef tenderloin;
• 2 pcs. onion;
• 2 cloves of garlic;
• 2 pcs. chicken egg;
• 5 g salt;
• 5 g ground black pepper;
• 1 bunch of parsley;
• 70-100 g flour for boning cutlets;
• 2-4 st. tablespoons of vegetable oil for frying

Cooking time - 50-60 minutes.

Calorie content 100 g - 184 kcal.

How to cook:

1. Washed and cooled (to make it easier to cut), the meat is first cut into big chunks, then get rid of the veins and hymen, and then chop with a sharply sharpened hatchet or special knife. You should try to chop the meat as finely as possible, and the pieces should be approximately the same size in order to minced meat was homogeneous in consistency;
2. Wash the onion, garlic and parsley, peel and finely chop with a knife. Mix everything together in a deep bowl, add to cutlet mass eggs and spices;
3. Knead the minced meat, and then put it in the refrigerator for at least half an hour;
4. After that, small cutlets should be formed, giving them a slightly flattened shape;
5. Then they need to be rolled in flour and fried on both sides for 2-3 minutes until formed. golden brown, after - remove from the pan, transferring to a baking sheet;
6. In an oven preheated to 180 degrees, put a baking sheet with cutlets. Bake up to 20 minutes.

Separately, you can prepare any desired sauce. Serve with a side dish of cereals or vegetables.

Italian minced beef patties

To prepare this original meat dish You will need a few strips of bacon or bacon. It is they who give the finished cutlets a special spicy taste and juiciness.

Ingredients:

• ground beef - 600 g;
• bacon or ham, cut into thin long slices - 150 g;
• bread - 4-6 toasted or dried pieces;
• vegetable oil - 2-3 tablespoons;
• salt and pepper - to taste;
• greens and ground pine nuts for serving food.

Cooking time - 40-50 minutes.

Calorie content 100 g - 250 kcal.

Cooking method:

1. Spices are added to the double-twisted ground beef. Then cutlets are formed;
2. They are wrapped in a circle with pieces of bacon or ham. To keep their shape, they are fastened with skewers;
3. Cutlets are fried in a pan, 5-10 minutes on each side until cooked.

Before serving, the skewers are carefully removed, the cutlets are laid out on toasted slices of bread, and decorated with herbs and nuts on top.

Beef cutlets will turn out light and juicy, if you follow several time-tested rules when preparing them:

1. When choosing meat, you need to give preference to a piece from the sternum, shoulder blade or tenderloin. And it is better if this meat is with fat;
2. Ideally, the meat for cutlets should be fresh and chilled. But if the piece was frozen, then you need to defrost it correctly - in a cool, protected from sun rays and hot air spot. The defrosting process will be long, but the meat will retain its juices;
3. The minced meat should be tender. To do this, it is scrolled through a meat grinder several times, and when kneading, it is beaten against a bowl or table. minced meat knead more thoroughly twisted in a meat grinder;
4. If the minced meat is prepared in reserve and will be frozen, nothing needs to be added to it. All other ingredients, except meat, and spices should be mixed in immediately before sculpting cutlets;
5. You can add juiciness to ground beef different ways. The easiest is to add some minced pork to it. But besides it, you can also add raw vegetables: potatoes, carrots, beets, pumpkin or zucchini. Very few vegetables are needed and they should be scrolled in a meat grinder or finely grated. Onions are always added;
6. If before kneading in minced meat add 1-2 tbsp. tablespoons of ice water or melted butter, it will become even juicier;
7. So that the beef cutlets do not fall apart during frying, to fasten the minced meat, either steeply beaten protein of one egg or bread soaked in milk is added to it. Bread can be wheat or rye, but it is important that it is not fresh, but already dried up bun;
8. Before sculpting, the finished minced meat must be cooled for half an hour;
9. When frying, cutlets are laid out on an already hot, but not overheated pan. First, they are fried over high heat for 2 minutes, and then, reducing the flame by half, for another 3-5 minutes on each side;
10. The finished dish is brought to readiness in the oven or in a pan under tight lid another 5-10 minutes. At the same stage, sauce or sour cream can be added to it.

The resulting beef cutlets will be able to compete even with the most gourmet dish holiday table.

Any hostess knows how to cook delicious, fragrant, juicy, hot homemade cutlets. Classic cutlets are made from a mixture of two types of minced meat, these are beef and pork. If you add minced meat New Product, you can get a variety of taste. They go great with absolutely any kind of side dishes.

Previously, a cutlet was called a piece of meat with a bone, in Russia they began to call minced meat products a cutlet only at the end of the 19th century. Cutlets are molded from various minced meat mixed with various ingredients.

blinded raw meatballs fried on big fire without covering the pan with a lid. Fry until cooked on both sides. When the cutlets are completely fried, cover the pan with a lid, and add 3-4 tbsp. broth or water, steam for another 3-5 minutes. This will be a guarantee of readiness and so you can keep the juiciness for some more time.

Delicious classic minced meat patties, step by step recipes

In our article, we will look at how to cook cutlets from various minced meat, they will undoubtedly be tasty and will delight your household.

Menu:

People are very fond of homemade, juicy and fragrant cutlets. Experienced hostesses they prepare minced meat for cutlets themselves, each using its own subtleties and tricks. Classic way cooking cutlets is often used at home, as well as in catering places.

Little tricks for delicious cutlets:

1. You can add a little to minced meat cold water, from this cutlets will be juicy.
2. Butter will make the cutlets airy.
3.Added different spices in minced meat for cutlets will give a spicy flavor.
4. And to get it appetizing crust, at first it is recommended to fry the products on medium heat.

Ingredients:

• boneless beef - 0.5 kg
• pork - 0.5 kg
• White bread- 0.200 g
• milk - 0.5 cups
• eggs - 2 pcs.
• onion - 2 pcs.
• salt pepper.

Cooking:

1. For minced meat, we take a little frozen. So it will be easier to scroll it through a meat grinder. Add a little water to the rolled meat so that the cutlets are juicier.

2. We also scroll the onion in a meat grinder, or grind it in a blender. Soak bread or loaf in milk and add to minced meat, break eggs into it, put salt and pepper. We mix everything. We have prepared minced meat.

3. Wet your hands lightly in water so that the stuffing does not stick to them. And for the ductility of the minced meat, we “beat” it on the table, or when shaping, we throw the cutlet from hand to hand. We beat off so that the cutlets do not fall apart during frying.

4. Molded cutlets roll in breadcrumbs or flour and fry in vegetable oil until tender.

We serve ready-made cutlets with a side dish for lunch or dinner.

Bon appetit!

2. Gravy for cutlets

Most prefer juicy, tender, aromatic and delicious meatballs from various meat. And if they are supplemented with gravy, this will only make them tastier. If you decide to cook cutlets for the next dinner, do not forget about the sauce for them. What gravy for cutlets can be prepared, you will learn from our recipe.

Ingredients:

• tomato paste or sauce - 30 grams
• onion 1 pc.
• garlic 2 cloves
• flour 2 tbsp
• carrot 1 pc.
• water 200 ml
• ground black pepper, salt, spices
• vegetable oil

Cooking:

1. We clean the onion and cut it finely. My carrots, peel, rub on a coarse grater.

2. Pour the oil into a frying pan and heat it over a fire. Put the onion in a preheated pan, fry it until golden brown, then add the carrots there.

3. Peel the garlic and cut into small plates. We put it to the fried vegetables, salt and interfere.

4. tomato paste add to vegetables and season with spices. Mix well and add flour. As the mass begins to thicken, pour water until the desired density is formed.

5. Stew for about 5 minutes and remove from heat.

Our gravy for cutlets is ready.

Bon appetit!

3. Minced beef cutlets

Ingredients:

• 500 g ground beef;
• salt;
• onion - 1 medium head;
• two pieces of white bread;
• egg - 1 pc.;
• flour for rolling;
• 140 ml of milk.

Cooking:

1. Divide the bread into pieces and soak in milk for 10 minutes. After kneading the bread to a homogeneous consistency.

2. We clean the onion and rub it on a medium grater.

3. Put the ground beef in a bowl, add the grated onion, soaked bread, salt to it and break the egg. Mix everything thoroughly with your hands.

4. We form cutlets from minced meat.

5. Pour the flour into a plate and mix with a pinch of salt.

6. Roll each cutlet in flour.

7. Heat the oil in a frying pan and fry all the cutlets on both sides until cooked. We put all the cutlets in a pan, add 3-4 tablespoons of broth or water, cover with a lid and let it steam for 3-5 minutes.

Serve cutlets with your favorite side dish, decorating with chopped herbs.

Bon appetit!

4. Minced pork cutlets

Even if you think about your figure, you can cook pork cutlets, and this stereotype that pork dishes get better is generally wrong. Naturally, pork cutlets are not diet dish, but with little use they do not harm the figure. Means delicious meatballs minced pork is perfect solution for tasty and nutritious breakfast or lunch.

Ingredients:

• minced pork 0.5 kg
• large piece of white bread
• milk 100 ml
• onion 1 pc.
• egg 1 pc.
• salt 3/4 tsp, a mixture of peppers (to taste)
• vegetable oil 50 ml
• wheat flour or ground breadcrumbs

Cooking:

1. Cut the bread into slices, the crusts can be removed. Pour the crumb a little warm milk. Leave for 10-15 minutes so that the bread is soaked with liquid.

2. Peel and finely chop the onion

3. We use ready-made minced pork. Add onion, bread crumb, beaten egg to minced meat. We fall asleep salt and spices. Mix everything thoroughly and beat the minced meat.

4. We make small cutlets. Roll them in flour or crushed breadcrumbs.

5. Put a few pieces into hot oil. Fry over medium heat on one side. As soon as a crust appears, turn the patties over to the other side. Fry until tender and then let it steam for 3-5 minutes, with the lid closed, adding a little liquid 3-4 tablespoons.

6. Cutlets are ready. Enjoy the recipe.

Bon appetit!

5. Minced chicken cutlets

Ingredients:

• Chicken fillet - 500 g
• Onion - 1 pc.
• Bread - 100 g
• Hard cheese (grated) - 2 tbsp.
• Breadcrumbs - 4-5 tbsp.
• Chicken egg - 1 pc.
• Cream 10% - 2-3 tablespoons
• Salt - to taste
• Pepper - taste
• Vegetable oil - 3-4 tbsp.

Cooking:

1. Put in a deep bowl minced chicken, bread, cheese, put the egg, cream, salt and pepper, onion.

2. Mix the minced meat for cutlets until smooth, let it brew for 10 minutes.

3. We form cutlets with wet hands, roll in breading.

4. Fry cutlets in a preheated pan on both sides until cooked.

5. Put the finished cutlets on paper towel to glass excess oil.

6. Serve ready-made cutlets with your favorite sauce and side dish.

Bon appetit!

6. Cutlets from minced turkey

Poultry cutlets are especially tender and airy. At proper cooking suitable for dietary nutrition.

Ingredients:

• Turkey fillet 0.5 kg
• onion 1 pc.
• sour cream 2 tbsp
• garlic 1 pc.
• egg 1 pc.
• starch 2 tbsp
• salt, pepper to taste

Cooking:

1. My fillet and cut into small cubes. The smaller the pieces, the more tender the finished cutlets will be.

2. We also finely chop the onion, and pass the garlic through a press.

3. All these ingredients, along with the rest of the recipe, are transferred to the prepared turkey. After mixing, the mass is sent to the refrigerator for infusion.

4. On a greased baking sheet, lay out the meat cakes formed with wet hands.

Juicy turkey cutlets in the oven are baked for about 45 minutes at a temperature of 200 degrees.

Bon appetit!

7. Video - Cutlets with gravy

Lush, dripping juice hot cutlets- the invincible weapon of a wise hostess: how not to love a craftswoman who knows how to cook so that you swallow your tongue ?! You can easily achieve flattering praises and compliments, knowing how to cook juicy cutlets from beef and pork. Also, fried delicacy convenient for its versatility: put it in the refrigerator - here is a ready-made snack for the household, wrapped it with a bun in a bag - lunch for a schoolboy, added to a side dish in a container - rations for my husband to work. So, after standing for an hour at the stove, you can easily unload yourself the whole day: cooking question will temporarily disappear.

We buy products

Probably there is no country in the world that does not know taste cutlets or their close analogue, so look for historical roots this dish is useless. Let's talk about components which we will need very soon.

Beef and pork

It is best to buy good meat and grind it at home in a meat grinder - so you will be sure of the quality of the product. The taste of cutlets always richer if you use meat different varieties: beef, pork, turkey, lamb, chicken. Today we will not chase the exotic, take the usual minced pork and beef , but in the future feel free to experiment, it is difficult to spoil such a dish with meat. If you decide to buy minced meat in a store, consider a few simple nuances:

• Making a purchase in a specialized outlet, from a reliable supplier.
• The presence on the tray with chilled labels indicating expiration dates, Necessarily.
• Consistency of quality stuffing from beef and pork homogeneous, without veins and cartilage.
• Look at the juice flowing from the meat: if it is dark and thick, go to another store. juice from fresh product bright, transparent. And of course no one canceled the proven grandfather method definition of freshness - just smell the products offered and everything will become clear.

Onion

Be sure to add onions to the minced meat. But no need to tightly stuff cutlets with onions, they will begin to spread right in the pan. To improve the taste, one medium-sized head, finely chopped or chopped through a meat grinder, is quite enough. If you want to experiment, you can pre-fry the onion, and only then add it to minced meat - new taste facets will pleasantly surprise you.

Garlic

Opinions about incompatibility onion with garlic highly controversial. In any case, in beef cutlets with pork, they get along perfectly, complementing each other and spice up the dish. Therefore, prepare 1-2 cloves of garlic for minced meat.

Egg

Many housewives mistakenly believe that eggs"fasten" the liquid stuffing, and then bitterly disappointed. excess protein turn lush cutlets into flat pancakes, similar in callousness to the soles of shoes. Well, if you managed to cook the minced meat too watery, would be more efficient to add grated potato.

Bread

Contrary to popular belief, bread crusts add to meatballs not out of economy. The secret is simple: the juice flowing from the meat during frying is absorbed into the bread without leaving the outside - the cutlet is fried with a crust, while maintaining internal juiciness. Plus saved texture density of beef and pork, volume meat treats . Important Rule- we take dried bread, an unpleasant stickiness will appear from fresh. Pre bread should be soaked in milk or water.

Flour

Wheat or rye flour will be required as a breading. She picks up less oil than special crackers, which allows you to cook juicy pork and beef cutlets with a lower calorie content.

Salt and favorite spices

Universal seasoning for juicy cutlets - pepper mix. But you can add spices and salt to your taste.

Exists many recipes delicious cutlets, differing in the number of ingredients and the method of preparation. We chose the simplest classic version , proven by more than one generation of housewives.

cooking secrets

To make the cutlets juicy, important fry them properly. The real hostess knows many cooking tricks cutlets, remember the main ones:

• We form cutlets with wet hands, while we beat them off, throwing them several times from one palm to another. Now they definitely won't burn, quickly covered dense crust.
• How larger size cutlets, the juicier they turn out.
• We fry for the first minute over high heat, and when the crust has seized, we reduce it. So the juice will hold better inside.
• No need to fold the cutlets in the pan close, because they all give juice and soon they will not be fried, but stewed.
• The juiciness of cutlets is negatively affected by the milk added to minced meat: when heat treatment meat and milk proteins interact by taking in moisture. For this reason, it is preferable to soak the bread in water and not squeeze it too hard.
• For greater juiciness, scroll a piece of bacon along with pork and beef, just do not overdo it: excess fat, on the contrary, will “dry out” the cutlets.

frying pork and beef cutlets, do not strive to break speed records, let the meat sweat a little. To do this, first fry well one side to a crust, then turn over meatballs, cover withstand a few minutes for small fire. turn over cutlets several times, so they will turn out more juicy.

Greetings, dear guests of the site Home Restaurant! Today we will cook delicious homemade minced beef cutlets according to the recipe of my mother-in-law. This recipe has long taken root in our family, because no matter how much I cook all sorts of different variants cutlets, my husband often disarms me with a naive question: “Do you cook cutlets like mom’s, with a city bun?”.

Our family recipe for ground beef patties

Gathering together all your culinary experience, I have to admit that my mother-in-law's ground beef cutlets in a frying pan really turn out to be very tasty and juicy, and have nothing to do with the famous canteen cutlets of the USSR period. Therefore, if you are looking for a recipe for juicy cutlets, I strongly recommend this recipe to cooking!

Products for cutlets

• 500 gr. ground beef
• 2 slices long loaf or city bread
• 200 ml. milk
• 1 bulb
• 1 egg
• 5 tbsp breadcrumbs
• vegetable oil for frying

Step by step cooking

Soak a long loaf or city bun in milk in advance.

We pass the beef through a meat grinder, or use ready-made ground beef from the store. It is very convenient to cook minced beef cutlets when there are minced meat stocks in the freezer, packaged in 0.5 kg. Then the whole process of cooking cutlets takes no more than 30 minutes.

We squeeze a long loaf or a city bun from milk, and grind it in a blender. You can twist the loaf along with the meat into a meat grinder. But this time I used pre-cooked minced meat from freezer, therefore, crushed additional ingredients for ground beef cutlets with a blender.

Cooking minced meat for cutlets

Cut the onion into half rings and fry in vegetable oil until golden brown. Grind the fried onion and egg with a blender until smooth.

Add chopped bread and onion-egg mixture to ground beef. Don't forget the salt and pepper.

Mix the minced meat into cutlets until smooth with your hands. The stuffing should turn out viscous and keep its shape well. If the stuffing turned out to be liquid and spreads, add one tablespoon of breadcrumbs, or semolina.

The secret of cutlets without cracks

Next we form beef cutlets: lubricate hands a small amount vegetable oil, pinch off a piece of minced meat the size of a chicken egg, and roll it from palm to palm. Thanks to this method, there will be no cracks on the cutlets during frying, and all the juice will remain inside. We pat the cutlets with the palm of our hand so that they turn out flat, and bread them in breadcrumbs.

Fry the blanks in a preheated pan with vegetable oil on each side for 2-3 minutes.

Making meatballs juicy

To make the cutlets juicy and tasty, we need to steam them. We shift the fried blanks into a refractory form, or a cauldron. Pour in 2 tablespoons of water. You can steam cutlets in any way convenient for you, for example in the microwave.

We cover the form with foil, or a lid and send it to a preheated to 180 degrees. oven for 30 minutes. During this time, ground beef cutlets will reach readiness - they will remain juicy inside and with a dense crust on top.

Beef cutlets are very universal dish. On the one hand, delicious cutlets allow you to heartily feed your family. On the other hand, if you serve them under special sauce, then they will take their rightful place on holiday table.

Beef cutlets - food preparation

You need to approach the choice of meat for cutlets very responsibly. Of course, you can use ready-made minced meat. But it has several drawbacks: there is practically no meat juice in such minced meat, it is impossible to vouch for the quality of the product and the thoroughness pre-treatment.

Therefore, it is better to cook minced meat yourself, acquiring for this cervical part, back parts, lean beef brisket. These parts of beef contain more collagen - they improve the taste of the dish.

Speaking about the preparation of meat, it must be carefully cleaned - remove unnecessary fat, cartilage and connective tissue.
You can also use a meat grinder for grinding, but then part of the meat juice will be lost. Therefore, it is better to chop the meat for cutlets. It is most convenient to do this with two heavy, sharp and large knives. While chopping meat, you can add beef kidney fat (one-fourth of the amount of meat), which will make the cutlets more juicy. To chopped meat with fat, add a crumb of bread, which is dipped in milk. It is advisable to use white bread and not fresh pastries, let it be a little stale.

Beef cutlets - preparing dishes

It is necessary to fry cutlets in a pan, the type of coating of which is not so important. It is better to pay attention to something else: during frying, meat juice is released from the cutlets, which will burn. Therefore, after some time of frying the next portion of cutlets, black blotches may appear on them. Then it is better to start frying in the second pan, and the first one should be washed.

Beef cutlets - best recipes

Recipe 1: Chopped Veal Cutlets

Cutlets prepared according to this recipe are very juicy, although chopping meat is somewhat tedious. From the indicated amount of ingredients, 4 servings come out.

Ingredients:

400 grams of veal tenderloin,
2 eggs,
2 cloves of garlic
large onion,
a little flour
100 grams of vegetable oil,
salt, 5 sprigs of parsley.

Cooking method

1. Beef meat must be cleaned of fat and films, then chop it to a state of sufficient large minced meat sharp knife. And then transfer the meat to a large bowl.

2. Add eggs to this bowl and knead the minced meat well.

3. After that, you need to chop the onion, parsley and garlic. Add this to the minced meat, season with pepper and salt, and then knead the minced meat again.

4. Cutlets must be formed small, flattened in shape. Then you need to roll the cutlets in flour. And then fry in hot oil. On each side, you need to withstand 3-4 minutes. Then, for 4-6 minutes, cutlets should be brought to readiness in the oven, heated to 190 ° C. After - serve with potatoes or juicy vegetables.

Recipe 2: Cutlets with mustard sauce

Very savory dish, which, for sure, will appeal to those who love spicy cuisine. From the indicated amount of ingredients, 6 servings will come out. Cooking these cutlets takes about an hour.

Ingredients:

800 grams of ground beef,
1 large onion
2 tablespoons of vegetable oil,
1 egg
2 cloves of garlic
bunch of parsley.
For sauce:
300 milliliters of cream with a fat content of 22%,
3 tablespoons of mustard,
salt.

Cooking method

1. You need to peel and chop the garlic and onions. Wash the parsley, dry it, and then finely chop it.

2. In a bowl, mix the ground beef, garlic, onion, egg and parsley. All this pepper and salt. Put the finished stuffing for half an hour in the refrigerator.

3. Then you need to form round small cutlets from minced meat.

4. In hot oil, cutlets should be fried on both sides, periodically turning over. Prepare the sauce by whipping cream and mustard. This sauce must be poured into the pan. And, reducing the heat, hold the cutlets under the lid for another 10 minutes.

Recipe 3: Tender Beef Cutlets

These cutlets are juicy and tender thanks to the addition of milk to minced meat. By the way, to cook them quickly enough - only about half an hour.

Ingredients:
500 grams of ground beef,
large onion,
a glass of milk,
a tablespoon of mustard
egg,
2 medium sized potatoes
vegetable oil for frying
4 garlic cloves,
salt.

Cooking method:

1. Through a meat grinder or on fine grater it is necessary to grate the peeled potatoes, garlic and onions.

2. Minced meat should be mixed with grated vegetables, then add milk, mustard and an egg, previously slightly beaten. Don't forget to pepper and salt.

3. Minced meat should be kneaded with your hands, and then make small oval cutlets out of it. Before frying, cutlets should be rolled in a mixture of semolina and breadcrumbs. Then fry in hot oil.

- about bread. Some say that it is not necessary to put bread in cutlets - they say, this is a relic of the Soviet past, when bread was added in order to save money. In fact, bread is added to keep the juice in the cutlets. After all, the connection of fibers in meat passed through a meat grinder is broken - the juice will simply flow out when frying. While the bread absorbs this juice, because the cutlets are juicier.

- about eggs. Some recipes for making cutlets indicate the addition of eggs, others do not. But it is believed that adding eggs to minced meat is not worth it - egg white quickly folds when frying, and this contributes to the loss of cutlet juice.

- about the bow. Experienced housewives believe that chopped onions should be added to minced meat not raw, but slightly sautéed on butter. raw onion does ready cutlets more rough.

- about water. Experienced chefs make cutlets more juicy by adding a little very cold water to the minced meat or finely crushed ice. This contributes to the fact that during frying it is the water that will evaporate, and the meat juice will remain in the cutlets.
The main thing is to know the measure. If too much water is added, then the patties may begin to fall apart.

- about fat. The best option for frying cutlets is melted butter. Can also be used pork lard. If not, then fry in vegetable oil.