Ground beef can be used to make many delicious meals - both festive and everyday. Such meat does not like a lot of spices, so you need to be careful with spices.
Juicy cutlets "Mommy"
Ingredients:
- ground beef - half a kilo;
- potato tubers - 1 pc. (middle);
- bow - small head;
- tomato paste - 1/3 tbsp.;
- warm water - a full glass;
- flour - 1 small. the spoon;
- salt, seasonings and oil to taste.
Preparation:
Chop the peeled onion into miniature cubes. They should turn out to be very small, otherwise the vegetable will be strongly felt in ready-made cutlets.
Grind the peeled and washed potatoes using a grater with the smallest divisions. If the onion cannot be chopped as much as possible with a knife, then it can also be rubbed.
Send the prepared ingredients together with salt and selected spices (for example, a special mixture "For beef") to the minced meat. Mix the mass with your hands straight. Roll medium cutlets out of it. Fry each in a skillet with any fat until light crust.
Next - send the meat "cakes" to the cauldron. In a large mug, combine all remaining ingredients. Especially carefully you need to break the flour lumps in the resulting mixture with a whisk. They should not be caught in the prepared sauce. Pour cutlets with them in a cauldron. Add salt and pepper the sauce if you wish.
Simmer the treat under a lid over low heat for about a quarter of an hour. Serve patties from childhood for the second with boiled pasta or mashed potatoes in milk / cream.
Georgian casserole with beef
Ingredients:
- minced beef - half a kilo;
- raw eggs - 4 pcs.;
- onion - a whole head;
- garlic - 1/3 head;
- fresh parsley (any kind), cilantro and dill - 10-15 g each;
- butter and vegetable fat - a large spoonful;
- salt and pepper mixture to taste.
Preparation:
Boil 2 eggs until firm. Cool them with a coarse grater. Send soft butter, peppers, salt to the minced meat. Chop all the greens very finely. Beforehand, it is imperative to rinse and dry it, cut off dense stems.
Finely chop the peeled garlic and onion and fry in heated vegetable fat until a light golden hue and a pleasant aroma appear. This process will take 3 to 5 minutes.
Send the frying to the minced meat. If the composition is very thick, it is worth pouring ¼ tbsp into it. ice-cold boiled water.
Send one half of the previously chopped greens to boiled prepared eggs, the second to raw ones. Salt and pepper the latter. Beat them well with green tea.
Grease the heat-resistant form with any remaining oil. Cover the bottom with half of the meat mass. Distribute all the "green" boiled eggs on top. Cover the future casserole with the remaining meat. Pour the raw egg mixture over the ingredients.
Cook the dish for 40-45 minutes at 180 degrees. After the specified time, let the casserole brew directly in the form for 5-7 minutes. Next, cut into portions and add a glass of good Georgian wine to the dish.
Meatballs in original sauce
Ingredients:
- ground beef - half a kilo;
- raw eggs - 3-4 pcs. (depending on the size);
- white yesterday's bread (toast is also suitable) - 100-120 g;
- fresh garlic - 3-5 cloves;
- white onions - 2 heads;
- ketchup - 3 tbsp. l.;
- fat milk - 80-100 ml;
- purified water - 1 l.;
- cheese - 100-120 g (hard / semi-hard cheese);
- parsley, salt and spices to taste.
Preparation:
Chop the washed and dried greens very finely. Mix it with minced meat and raw eggs. Salt everything, sprinkle with spices to taste. Today on sale you can find special mixtures of seasonings "For ground beef" - they are ideal for such a dish.
Add chunks of cheese in any convenient way. The last to send to the meat mass is bread. But first, you need to cut off the crusts from it and soak the crumb in fresh milk. Before adding bread to the bulk, squeeze it out of excess liquid with your hands.
Use damp fingers to form meatballs. They should be about the size of a large walnut.
Chop the onion and garlic very finely. Fry in any heated oil. The ingredients should become soft and transparent, and the characteristic pleasant aroma should emerge from the pan.
Pour a liter of boiling water into a large saucepan. Season with salt and mix with ketchup. Replace both of these ingredients with tomato juice. The latter will also need one liter. Bring the mixture to a boil and immediately pour it into a frying pan.
After boiling the sauce again, immerse the meat balls in it. Simmer the treat under a tightly closed lid over low heat for a little less than half an hour. It may take longer. The key is to let the sauce thicken enough. Serve the resulting meatballs with any dry garnish. The latter should be generously watered with the resulting pink sauce.
Casserole for dinner
Ingredients:
- potatoes - 700-750 g;
- minced beef - 400-450 g;
- semi-hard cheese - 80-100 g;
- eggs - 2 large;
- green onions - 4 feathers;
- sour cream - 1/3 tbsp. (any fat content);
- pepper, salt, oil - to taste.
Preparation:
Chop the peeled potato tubers using the coarsest grater. Allow the resulting shavings to lie down for a few minutes, then squeeze the released liquid from it directly with your hands.
Immediately send half of all chopped potatoes into an oiled form. Sprinkle with salt and pepper to taste. Spread the chopped green onions on top. It is advisable to make its pieces very small.
Combine the meat with the contents of a raw egg. Add salt to taste. Place it on top of the first layers in the mold.
Mix the rest of the potato chips with the grated cheese. Add the last egg, sour cream, salt and pepper. Cover the first layers with the resulting composition.
Bake the treat in the oven at medium temperature. 45-50 minutes will be enough. Serve in small pieces. You can add any sauce you like to it.
Steak
Ingredients:
- lean minced beef fillet - 1 kilo;
- white onion - 1 head;
- milk of any fat content - 2/3 tbsp.;
- egg - 1 pc.;
- flour - 4-5 tbsp. l.;
- salt, oil and spices to taste.
Preparation:
Rinse the onion and chop very finely. Mix it with meat. Beat the egg, salt, spices into the mass. Mix all. Gradually pour milk into the composition. It may require a little more or a little less. You need to look at the consistency - so that it turns out to be convenient for the formation of cutlets. Thoroughly beat off the finished minced meat with your hands directly from the side of the bowl in which the mass was kneaded.
Pour into flour on a flat dish. Roll all the minced meat rolled into small balls in it. Each should turn out to be about 120-150 g. Flatten the workpieces with a spatula, trim the edges. Its thickness will be approximately 1.5 cm.
Fry steaks in a large amount of boiling oil. The exact cooking time depends on their size and the desired degree of doneness.
Serve the finished treat hot. Top it with fried eggs with a liquid center.
Beef nests with juicy filling
Ingredients:
- ground beef - 550-600 g;
- medium tomatoes - 3 pcs.;
- cheese - 130-150 g;
- onion - 1 head;
- egg - 1 pc.;
- semolina - 2 large spoons;
- dry basil - a large pinch;
- salt and pepper to taste.
Preparation:
If the minced meat is store-bought, it is necessary to pass it through the meat grinder again for greater tenderness. After the meat, chop the onion in the same way.
Add the contents of a raw egg to the first ingredients, all dry ingredients declared in the recipe. It is better to knead the ingredients directly with your hands. Next, you need to leave the mass for about a quarter of an hour. This "delay" in the process will allow the croup to swell enough.
Chop the cheese into medium cubes. It is advisable to take a solid or semi-solid salty product. From juicy ripe tomatoes with a knife with a sharp tip, carefully remove the dense center and all the seeds. Chop the remaining pulp at random. It is not necessary to remove the skin from it.
Divide the meat mass into eight equal parts. Prepare a baking sheet lined with quality oiled parchment. Form "nests" on it from minced meat. You will get large, thick cakes with grooves inside. The most convenient way to do them is with a pastry bag or a regular tight bag with a cut off tip.
Place the tomato slices first inside the nests. Top it generously with cheese. If these ingredients are not enough, you can use any sauce. Then the filling will turn out even juicier. For example, "ketchunez" made from mayonnaise, ketchup and garlic, or the popular cheese sauce.
Cook a treat in an oven preheated to medium temperature. The whole process will take about half an hour. This dish is best served with a variety of potato side dishes, as well as with mashed peas.
Festive meatloaf
Ingredients:
- celery stalks - 2 large;
- fresh thoroughly peeled champignons - 200-230 g;
- onion - 1 head;
- minced beef fillet - 220-250 g;
- greens - a whole bunch;
- salt and spices to taste.
Preparation:
Send a portion of any fat to a large cast-iron skillet. Ordinary sunflower oil is also fine. Warm it up well.
While the oil is boiling, peel and chop the onion and celery very finely. Saute vegetables until soft. In the process, it is necessary to constantly stir them with a wide spatula.
Chop the peeled mushrooms very finely. They don't need to be washed. It will be enough just to wipe it with a damp cloth. Put the pieces of champignons in the oil left over from the vegetables. Fry them also until fully cooked. Salt to taste. Any spice can be used. Lastly, add chopped (and pre-washed and dried greens) to the mushrooms.
Mix the very first vegetable frying with meat. Add salt to taste. Lay out the resulting mass on waxed paper in the form of an even neat rectangle. Top with mushroom paste. There should be no "gaps" on the meat without mushrooms. Gently roll the roll, helping yourself with paper so as not to tear it. It is convenient to do this by lifting the cover and using one or two wide paddles.
Immediately - without letting the roll steep, send it to a baking sheet filled with baking paper. If the latter is not of the highest quality, it will need to be additionally oiled with any vegetable or melted butter.
The roll should lie on the baking sheet with the seam down. Bake it for about 70-80 minutes at medium temperature. Garnish carefully before serving. Such an interesting recipe will allow you to step by step prepare an original interesting dish at home. All home gourmets will surely appreciate how delicious it is.
