Everyone from young to old loves homemade, juicy and aromatic cutlets. Good housewives prefer to make minced meat for cutlets themselves, from good meat, using their own tricks. The traditional method of preparing minced meat is most often used both at home and in food service establishments.
It is necessary
-
- 1) boneless beef - 0.5 kg;
- 2) pork - 0.5 kg;
- 3) white bread - 0, 200 g;
- 4) milk - 0.5 cups;
- 5) eggs - 2 pcs.;
- 6) onion - 2 pcs. medium size;
- 7) salt;
- 8) pepper.
Instructions
Step 1
Take meat for cutlets without films and tendons, slightly frozen. So it will be easier to twist it through a meat grinder. When done, add some water to the meat for juicier patties.
Step 2
Turn the onion too, after cutting it into quarters. Better yet, grind it in a blender - you won't have to cry. You can sauté the onions before adding them to the minced meat. Soak a bread or a loaf without a crust in milk and add to the meat, then break eggs there and put salt and pepper. Mix everything well - minced meat for cutlets is ready.
Step 3
To make the minced meat viscous, "hit" it on the table or, when molding, throw the cutlet from hand to hand. Do this by wetting your hands in water to prevent the minced meat from sticking to them. "Beating" is done so that the cutlets do not fall apart during frying.
Step 4
Roll the shaped cutlets in breadcrumbs or flour and fry in a mixture of vegetable and butter until cooked or quickly fry on both sides and simmer in a closed skillet for about 40 minutes, adding a little hot water to it.
