The ground beef patties are delicious. Recipes for juicy ground beef cutlets

Meat cutlets are a hearty, tasty and very popular dish that is prepared quite quickly, especially if you take ready-made minced meat in the store.

If you are a novice cook and have little experience in preparing such dishes, find out how long to fry beef cutlets in a pan so that they turn out soft and juicy!

After all, the final result of the dish will depend on the correct roasting, and by following simple rules, you can be sure that the cutlets will be excellent.

Today, ready-made frozen cutlets can be bought at any supermarket, and many do just that, because it is convenient when you work every day and there is not enough time for everything.

But if you still prefer to do everything yourself, we present you with a simple classic recipe for beef patties, which can be made very quickly.

Recipe for classic beef cutlets

Ingredients

• – 500-600 g + -
• - 1 PC. + -
• - 2 pcs. + -
• Bread (bun) - 200 g + -
• - 1 tbsp. + -
• + -
• + -
• Breadcrumbs- 100 g + -

How to cook beef cutlets in a skillet

Soak bread without a crust or unleavened bun in milk. Pass the beef fillet with the onion through a meat grinder. If you have minced meat ready, then chop only the onion in a blender or meat grinder and add it to the meat.

1. Add eggs, salt and spices to the minced meat, you can also add a clove of chopped garlic (at your discretion).
2. Squeeze out the bread from the milk and also add to the mass. Mix everything thoroughly, feel free to do it right with your hands.
3. When you feel that the mass has become viscous, take the minced meat in your hands and beat it on the table 8-10 times. This will give it even more stickiness, and when frying it will be more airy.
4. Blind the meatballs of the desired size, roll them in breadcrumbs and lay them on a tray.

Use a frying pan with a thick bottom and preferably a non-stick coating. A cast iron skillet is also a good option for cooking such dishes.

1. Pour oil into the dishes so that its layer reaches about 1 cm. Put the pan on the fire and heat the oil.
2. Reduce the heat to medium, start putting the cutlets in the pan so that they do not touch each other.
3. Fry them on one barrel for 5-7 minutes, during which time the crust should be browned. Then, using tongs, turn over to the other side and fry the same amount.

It is better not to use a turning fork, the cutlets can fall apart from punctures.

When the second side is browned, reduce the heat to low, pour a little water (30-40 ml.) into the pan, close the container with a lid and simmer the meatballs for another 10 minutes so that they steam well inside.

Then remove the dishes from the heat and put the finished cutlets on a dish.

If you are still not sure about the readiness of the cutlets, just break one. The minced meat should be gray inside. If it is pink, then this means that the meatballs are not ready, in this case, just simmer them for another 10 minutes under the lid.

How to fry frozen beef patties

Many are interested in the question of how to fry beef cutlets in a pan that have just been taken out of the freezer. Pour the same amount of oil into the pan as described above, heat it up. Reduce the heat and put the frozen meatballs in the pan. There is nothing complicated in their preparation either. You don't need to defrost them.

Fry them in exactly the same way as fresh meatballs. The only difference is that they will release more liquid as the ice melts. Additional water may not be needed for simmering under the lid.

Only add a little water if the meatballs don't release much liquid. Otherwise, there are no differences between frying fresh and frozen cutlets!

If you want a more fried and crispy crust, then add more oil to the pan and do not cover the dish with a lid. Fry the cutlets in clean oil over medium heat for 10-12 minutes on each side.

To remove excess oil, put the cutlets on paper napkins laid out on a dish, they will absorb the fat.

It is enough to practice a couple of times, and you will already know exactly how much to fry beef cutlets in a pan. Keep in mind that a lot in this process will depend on the quality of the pan itself!

If it sticks strongly and burns, then the cutlets can simply crumble. Don't skimp on quality cookware that will allow you to cook without the hassle.

Serve cutlets with a side dish, herbs, sour cream or sauce.

Beef Cutlets - General Principles and Cooking Methods

Beef cutlets are a very versatile dish. On the one hand, delicious cutlets allow you to heartily feed your family. On the other hand, if served with a special sauce, they will take their rightful place on the festive 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 of the pre-processing.

Therefore, it is better to cook minced meat on your own, acquiring for this the neck part, parts of the back, 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 - to 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 - the 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 the state of sufficiently large minced meat with a sharp knife. 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

A very spicy 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. Grate peeled potatoes, garlic and onions through a meat grinder or on a fine grater.

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.

Beef cutlets - useful tips from experienced chefs

- 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 it is not worth adding eggs to minced meat - 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 lightly browned in butter. Raw onions make cooked cutlets coarser.

- about water. Experienced cooks make cutlets more juicy by adding some very cold water or finely crushed ice to the minced meat. 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 ghee. You can also use pork lard. If not, then fry in vegetable oil.

A lot of dishes have been invented from minced meat - both festive and on an ordinary table. Most often, beef is prepared by housewives rather uncomplicated, any kind of improvement is approved during its implementation, so that the taste can be varied over a wide range. Juicy cutlets go well with any side dish, go on school sandwiches, are easily chewed and digested by kids - in general, they are a very multifunctional dish.

Sometimes housewives refuse to cook cutlets for the reason that they “do not come out” with them. Having tried once or twice, frustrated by failure, the ladies give up and turn their attention to other dishes that seem more accessible to them. In fact, nothing is easier than beef patties: the recipe can be mastered on the first try, if you take into account some of the subtleties of the process.

1. Minced meat must 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. The beef is turned in a meat grinder at least twice.
3. Before sculpting cutlets, minced meat must be beaten off: put in a bag and slap it on the table several times. Then the final product will be magnificent.
4. If, at the stage of creating minced meat, pour a little ice water into it, the cutlets will come out unusually juicy.
5. When frying, you need to turn the products only once, so as not to disturb the resulting crust.

And if you want to get the most tender product, after frying (or instead of it), then sweat beef. Whether to stew them in sauce is already a matter of personal opinion and the chosen recipe.

Juicy stuffing

We will not consider the most primitive options for cutlets: if you follow the above tips, they will turn out even without scrupulous weighing and measuring the ingredients. It is better to cook special beef cutlets in the oven. For 700 grams of meat, two large onions, a couple of garlic cloves and a slice of a loaf soaked in milk are taken. All this is ground, egg, salt and spices are mixed into the minced meat. After "spanking" it is left to suck for a quarter of an hour. Cutlets are molded, a piece of processed cheese is put inside each. The blanks are crumbled in breading, laid out on a greased baking sheet and put in the oven for forty minutes.

Unusual cutlets

Many housewives strongly recommend cooking other beef cutlets. The recipe differs from others in a non-standard set of ingredients for minced meat, but it makes it possible to get a deliciously juicy and tender dish. A not very large bunch of spinach and a few onion feathers crumble into rolled beef (half a kilogram). Then a large potato is added, peeled and grated on the smallest grater. Do not squeeze the juice, mix with it! Minced meat is salted, peppered, seasoned (if you like some other spices in cutlets). An egg is slightly beaten in a cup, poured into a common bowl, and the minced meat is kneaded completely. Small cutlets are formed. If you wish, you can not bread, fry directly. When one barrel is reddened, the products are turned over, the fire is reduced, and they are brought to condition under the lid.

Multicooker - in business!

A wonderful kitchen tool can make your chops easier. Minced meat is prepared according to any of the described recipes. Conceived products are made from it, laid out on the bottom of a multi-cooker, oiled. The baking mode is turned on for ten minutes, then the cutlets are turned over, and the actions are repeated. The unit then turns off. Cutlets are filled with water so that they are covered up to half their height. If desired, you can mix a spoonful of tomato paste in water. The quenching mode is turned on, in which the beef should simmer 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 (beef). They are suitable for diet food, and for children, and an ordinary healthy person will not refuse to eat them. They are prepared easily and fairly quickly. The liver is ground through a meat grinder along with lard. Products are taken in a ratio of 3:1. Salt, finely chopped garlic, spices (for example, suneli hops or Provencal fragrant herbs), half a spoonful of soda and two large flour are poured into the minced meat (it turns out to be quite liquid). The mass is mixed until smooth and laid out with a spoon in a frying pan - just like pancakes are fried. The main thing is not to overcook: the liver cooks quickly, and the cutlets from it are lush. 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 while stirring. Ready "pancakes" are transferred to the brazier, poured with sauce and stewed in it for about ten minutes. If you like liver beef patties, the gravy recipe can be changed and improved. For them, tomato sauce, and creamy, and vegetable are suitable.

meat cake

For those who are already fed up with regular cutlets, other ground beef recipes can be offered. String beans and cauliflower are taken (can be frozen), cubes of sweet pepper and onion, carrot sticks and tomato straws are added to them. Vegetables are stewed until tender; as the water boils away almost completely, a piece of butter, salt, pepper and dried spicy herbs - celery, parsley, dill, basil are laid out in the pan. While the filling is cooling, according to all the rules, minced meat is made with a slight clarification: from two eggs (per kilo of meat), only yolks are taken, plus a spoon without a slide of starch is poured. A deep frying pan or baking dish is smeared with butter and sprinkled with crushed breadcrumbs. Half of the minced meat is distributed along the bottom, the sides are laid out. The filling is placed in the resulting bowl. The remaining minced meat is placed on top - and into the oven. When the cake is almost ready, it is sprinkled with grated cheese and returned to brown for a few minutes in the cupboard (it can be under the grill).

Seashells with a secret

Ground beef recipes can make a complete meal that doesn't need a side dish. For example, you can buy large shell pasta, five centimeters in diameter. They are filled with prepared minced meat and laid out (not too tightly) in a baking dish. Layers of onion half rings and carrot straws are laid out on top. You can use other vegetables as well. The top is sprinkled with grated cheese. Shells are poured with broth, in which tomato paste (three spoons per glass) and a little crushed garlic are mixed. The form is removed into the oven until the dish is ready: the pasta should be easily pierced with a toothpick.

If you like simple and satisfying food from affordable products, then the proposed selection of ground beef cutlet recipes will come in handy. Many cooks often incorrectly believe that cooking such a meat dish is a waste of time, effort and food. But, as practice shows, this is an excellent solution. You can make it no less tender and juicy than pork chops. The delicacy turns out to be equally nutritious and tasty both in a pan and in the oven. Let's experiment!

How to cook the juiciest beef cutlets?

If you have a piece of good fresh beef, then do not rush to make schnitzel out of it. A more practical and rational solution is to cook juicy cutlets ... with cheese. This is such a delicious dish that the recipe will surely take root in your cookbook forever.

Cooking time - 20 minutes.

The number of servings is 6.

Ingredients

What ingredients are needed to cook the most tender beef cutlets? The list will be as follows:

• ground beef - 1/2 kg;
• cheese - 120 g;
• onion - 1 head;
• egg - 1 pc.;
• flour - 2 tbsp. l.;
• breadcrumbs - 150 g;
• vegetable oil - 30 ml;
• sour cream - 3 tbsp. l.;
• salt - to taste;
• spices - as needed.

On a note! If necessary, sour cream can be replaced with mayonnaise.

Per serving

• Calories: 292.12 kcal
• Proteins: 13.31 g
• Fat: 19.73 g
• Carbohydrates: 15.37 g

Cooking method

Making delicious juicy beef patties with cheese on your own is as easy as shelling pears if you follow the step-by-step recipe with a photo.

Ready! You can serve with almost any side dish, from boiled potatoes to pea puree.

Stuffed meatballs recipe

If you are not particularly attracted to the usual meat patties, prepare this dish with fillings, for example, from onions and boiled eggs. It will turn out original and satisfying. Such a delicacy turns out to be so original that it can be served as an appetizer for the festive table.

The number of servings is 8.

Ingredients

What do we need to prepare to implement this extraordinary recipe? Everything is quite simple:

• minced meat - 600 g;
• salt - 1/2 tbsp. l.;
• white bread - 100 g;
• sour cream - 3 tbsp. l.;
• garlic - 4 cloves;
• ground black pepper - 1 pinch;
• semolina - 1 tbsp. l.;
• egg - 1 pc.

All these are products from the classic set for making cutlets, but below are the ingredients for the filling:

• onion - 2 heads;
• green onion - 2 feathers;
• egg - 2 pcs.;
• butter - 60 g.

Per serving

• Calories: 226.97 kcal
• Proteins: 11.08 g
• Fat: 16.65 g
• Carbohydrates: 7.42 g

Cooking method

If for dinner you decide to please your loved ones with homemade meatballs, then use this step-by-step guide with a photo. Then on your table there will be unimaginably mouth-watering meatballs with a simple but tasty filling.

That's all! Our meat dish is ready. It turns out so satisfying and self-sufficient that it does not require a dense side dish. Enough greens or a light salad of fresh vegetables.

Cooking beef cutlets in batter - the original recipe

Cutlets made from simple ground beef in batter are very appetizing. This recipe, of course, is far from the classic, but that is its appeal. After all, all the juices remain under the crust.

Cooking time - 1 hour 15 minutes.

The number of servings is 12.

Ingredients

These are the components we should prepare in advance for the base:

• minced meat - 1 kg;
• white bread - 2 slices;
• garlic - 3 cloves;
• onion - 2 heads;
• salt - 1/2 tbsp. l.;
• milk - 1/2 tbsp.;
• spices - optional.

Here's what you need to make the batter:

• egg - 3 pcs.;
• mayonnaise - 1/2 tbsp.;
• flour - 3 tbsp. l.;
• butter;
• seasonings - to taste.

On a note! Also, for frying cutlets, it is worth preparing refined vegetable oil.

Per serving

• Calories: 298.41 kcal
• Proteins: 11.07 g
• Fat: 24.87 g
• Carbohydrates: 6.77 g

Cooking method

This recipe for minced beef patties with batter is quite simple. But at the exit you will find an amazing dish that will amaze you with its delicate and pure taste.

That's all the subtleties of cooking tender, juicy and satisfying cutlets that can be made not only for every day, but also for the festive table.

Making meatballs with gravy

A very original solution is to make beef cutlets with thick gravy. The dish goes well with buckwheat, various types of pasta, potatoes and other vegetable dishes.

Cooking time - 50 minutes.

The number of servings is 8.

Ingredients

We will need to prepare the following:

• minced meat - 600 g;
• broth - 2 tbsp.;
• onion - 2 pcs.;
• milk - 50 ml;
• garlic - 3 teeth;
• flour - 1 tbsp. l.;
• white bread - 100 g;
• tomato paste - 4 tbsp. l.;
• salt;
• spices.

Per serving

• Calories: 134.02 kcal
• Proteins: 7.93 g
• Fat: 7.91 g
• Carbohydrates: 7.24 g

Cooking method

There are no particular difficulties in preparing such mouth-watering cutlets with gravy. If you have not done anything similar before, then use the step-by-step instructions with a photo. In this case, all culinary errors are excluded.

Bon appetit!

Video recipes

As you yourself had the opportunity to notice, cooking minced beef cutlets according to any recipe with a photo is not so difficult. But the procedure for getting to know new dishes will be made even easier by video instructions in which everything is described thoroughly:

Greetings, dear guests of the Home Restaurant website! 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 options for 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

Having gathered all my culinary experience together, 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 safely recommend this recipe for 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 the freezer, so I ground the additional ingredients for ground beef patties 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: we grease our hands with a small amount of 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.