Beef cutlets can be prepared for everyday and festive menus, using a classic or original, savory recipe. If you choose high-quality meat and apply some culinary tricks of working with minced meat, the dish will turn out to be very tender and juicy.
How to make delicious beef patties
For beef cutlets to be juicy and tender, first of all, you need to choose fresh meat of a young animal. The product is chopped at home using a meat grinder, blender or knife. It is not recommended to buy ready-made minced meat: it can contain a lot of water. As a result, the cutlets will not keep their shape and will "flow" during the cooking process.
For beef cutlets, you can recommend:
- brisket;
- rump;
- rump;
- scapula;
- neck.
If the beef contains too much fat, moreover, the veins have a yellowish tint, the purchase should be discarded. Before cooking cutlets, the meat is freed from films, cartilage, connective tissues. When the dish is being prepared for the dietary menu and baby food, the fat layers are cut out.
To make the beef cutlets soft, airy and tender in taste, add to the minced meat:
- beaten egg or only whites;
- loaf soaked in milk;
- a little butter in the middle of the cutlet;
- Soft or hard cheese, ham, lard "sealed" in a cutlet.
To saturate minced meat with air, cooks use this trick. In a large saucepan, so that there is no splashing, put the chopped meat. The minced meat must be grasped in parts and beaten (whipped), hitting the bottom of the container. Repeat the procedure at least 10 times.
Usually, beef patties are fried on both sides over high heat in hot oil until a golden crust appears. You can pre-roll the workpieces in breading: ground breadcrumbs, sifted flour. Thus, the cutlets will not be dry: the juice released from the heat treatment will remain inside.
It is recommended to bring the meat dish to readiness under a lid in a frying pan or in the oven. Diet cutlets are immediately prepared in a double boiler or slow cooker.
Classic beef cutlets in a frying pan
Soak 200 g of white bread pulp in a glass of milk. Scroll a pound of beef tenderloin and peeled onion through a meat grinder. Beat a couple of eggs into the minced meat, put a clove of crushed garlic, add black pepper and table salt to taste. Squeeze the bread mass well, put it on the beef and mix everything. Beat the minced meat in a saucepan.
Form cutlets, roll in breadcrumbs. Pour a centimeter layer of vegetable oil over a cast-iron pan, heat it over high heat and fry the meat on both sides for 5 minutes until golden brown.
Add a couple of tablespoons of boiling water to the pan, cover and simmer the cutlets over low heat for 10 minutes, until they turn gray at the break.
Beef cutlets with vegetables
Potatoes give the ground beef more stickiness, bell peppers - additional juiciness and rich taste. For this recipe, you need to rinse 800 g of beef neck or brisket in running water, remove tendons and excess fat layers. Scroll in a meat grinder with the peeled onion.
Soak white bread crumb (200 g) in 150 ml of milk, squeeze out and also pass through a meat grinder. Peel a couple of garlic cloves and a large raw potato and cut into slices. Place in the blender bowl:
- potatoes;
- garlic;
- raw chicken egg;
- a couple of tablespoons of mayonnaise.
Scroll through all the ingredients in a blender. Wash a couple of large bell peppers, dry, remove the stalks, core and seeds, and then chop very finely. Put all the chopped food into the ground beef, salt and pepper to taste. Mix thoroughly, beat.
Make cutlets, roll in flour or breadcrumbs, fry on high heat on both sides until golden brown and simmer until tender, covered.
Beef hamburger patties
To make special hamburger patties, rotate a pound of beef tenderloin in a meat grinder. Beat off the minced meat. Peel, finely chop the onion and a couple of garlic cloves, combine with the meat. Fight off again.
Roll meat balls out of minced meat and flatten between your palms to make flat cakes. Sprinkle flour on a cutting board, put the workpieces on it and send them to the refrigerator compartment for 30 minutes.
Preheat a cast-iron pan, pour in a centimeter layer of vegetable oil and heat. Season the cutlets with salt and pepper on both sides, then fry until golden brown.
Turn the meat over from time to time while frying, while brushing it with barbecue sauce. Bring to readiness by reducing heat and pressing the cutlets on top with a lid.
Marbled beef cutlets
Take 1.5 kg of marbled beef shoulder pulp, remove the films. Peel 600 g of onions, separate half and roll in a meat grinder along with the meat. Grind the other half and sauté in two tablespoons of butter until transparent. Add the frying to the minced meat. Season with salt and pepper to taste, stir and put in the refrigerator compartment for half an hour.
Make cutlets of their chilled minced meat, roll in breading. Fry on both sides in a skillet in refined sunflower oil until browned. Preheat the oven to 180 ° C. Grease a baking sheet with vegetable oil, put cutlets on it and keep in the oven for 15-20 minutes.
Steamed beef cutlets
Boil carrots (1 pc.), Cool, peel and cut into slices. Scroll 400 g of beef pulp through a meat grinder. Wash and peel the garlic clove and onion, then chop very finely. Soak 5 slices of bread with crusts in a glass of milk, squeeze lightly, scroll in a blender with carrots.
Chop a bunch of dill, add to the minced meat. Add 3 tablespoons of canned green peas. Mix all the ingredients with a spoon, then form into small patties.
Boil water in a double boiler, grease the grate with vegetable oil and lay out the meat preparations. Steam covered for 50 minutes.
Diet beef cutlets with oatmeal
Before preparing diet cutlets, rinse a bunch of green onion feathers, dry, cut into thin rings and place in a plastic bag in the freezer.
Scroll the beef tenderloin in a meat grinder together with the peeled onion to make a pound of minced meat. Add to it:
- egg;
- table salt to taste;
- black pepper to taste;
- frozen green onions;
- 3 tablespoons of oatmeal.
Mix the minced meat well, make cutlets. Boil water in a double boiler. Grease the wire rack with sunflower oil and put the meat pieces on it. Steam diet cutlets under the lid for half an hour.
Beef and turkey cutlets
250 g of turkey and beef each, peeled onion, boiled carrots without the skin, 3 slices of wheat bread without a crust, scroll twice through a meat grinder with a large grid.
Add an egg, a teaspoon of baking powder to the resulting minced meat. Season with pepper, salt and mix all the ingredients. Beat several times in a saucepan.
Form cutlets and roll in sifted wheat flour. Heat refined sunflower oil in a deep saucepan and fry the beef and turkey patties on both sides until lightly browned.
Pour in half a glass of boiling water. Heat the oven to 180 ° C and put a stewpan with cutlets in it. Simmer for 15 minutes under the lid.
Beef cutlets in a slow cooker
Prepare a pound of ground beef. Slices of lean meat, a head of onions, a couple of cloves of garlic, scroll in a blender or meat grinder. Put a tablespoon of sour cream in the minced meat, salt and pepper, beat the egg. Stir until completely homogeneous.
Blind the cutlets, then press a teaspoon of butter and a slice of hard cheese into each. Turn on the multicooker, set the "Steam cooking" program and pour hot water into the bowl. Dip each piece of meat in vegetable oil and put on a wire rack. Cook for 40 minutes.
Beef cutlets with potatoes in a slow cooker
Wash and peel large potatoes and onion, cut into pieces and scroll through a meat grinder. Prepare a pound of ground beef tenderloin. Soak a piece of white loaf pulp in half a glass of milk, squeeze, add to beef and vegetables.
Salt the minced meat, beat the egg into it and mix everything well. Pour hot water into the multicooker bowl, grease the grill with vegetable oil and place the cutlets on it. Cook for 35 minutes on the "Steam cooking" mode.
Beef cutlets with zucchini
Wash zucchini weighing 250 g, dry, peel and seeds, then grate. Chop 100 g of peeled onions. Prepare a pound of minced meat from the first grade beef pulp. Squeeze the zucchini, removing excess juice, then mix all the ingredients thoroughly, season with a raw egg, salt and pepper.
Blind cutlets, roll in flour and fry in vegetable oil in a skillet on both sides. Very carefully lay out the workpieces and turn them over, as the minced meat turns out to be tender, crumbly. Reduce heat to low and keep patties covered for 10 minutes. Serve with chopped herbs and fresh vegetables.
Chopped beef cutlets
Free a pound of beef tenderloin from the film, vein, slightly freeze. Chop the meat finely with a knife without defrosting. Chop 2 garlic cloves, a couple of peeled onions and a bunch of parsley.
Stir all the minced meat components well, beat in a raw egg, add 0.5 teaspoon of table salt and black pepper on the tip of a knife. Stir again. Keep the minced meat in the refrigerator compartment for an hour.
Form small flat patties and roll in sifted wheat flour or bread crumbs. Heat a centimeter layer of refined sunflower oil over high heat and fry the beef patties for 5 minutes on each side. Then add water, cover and cook over medium heat.
Beef cutlets with mozzarella
For original cutlets with a spicy salty taste, you need to take 300 g of beef brisket and pass through a meat grinder twice, installing a fine nozzle. Wash a bunch of basil, dry and chop finely. Mix meat with herbs, salt and pepper, beat out a raw egg.
Knead the minced meat again and mold the cutlets. Throw two dozen canned capers in a colander to drain the moisture. Cut 100 g of mozzarella into cubes with sides of 1 cm. Press the filling of cheese and capers into each piece of beef, then fry the cutlets in hot oil. Cover with a lid and keep in the oven for 15 minutes at 180 ° C.
Braised beef cutlets without bread
Combine 700 g of ground beef with three chopped onions. Chop a bunch of parsley and add to the meat. Stir the resulting mixture, salt and pepper, then beat off a little.
Prepare sauce for stewing cutlets. To do this, free the bell pepper from the core, seeds, stalks, then cut into thin strips. Peel 5 tomatoes marinated in their own juice and mash with a rolling pin.
In a cast iron saucepan, sauté the chopped onion and crushed garlic clove until the vegetables are translucent. Add the tomatoes, salt the mixture if necessary, then boil.
Blind the beef cutlets, put in boiling sauce, add 3 tablespoons of green peas and a glass of broth. Simmer the patties, covered, over medium heat for 40 minutes.
Beef cutlets with feta cheese
Scroll a pound of beef tenderloin in a meat grinder with a large grill, salt and pepper to taste. Peel and chop the onion, add the egg. Stir the minced meat and refrigerate for a while, but do not freeze.
For the filling, wash, dry and finely chop into a bunch of onion and dill feathers. Break 200 g of feta cheese into small pieces and mix with herbs. Roll the blanks out of the cooled minced meat in the form of rather large balls, then press down each with your hand. Make a depression, put the filling.
Twist the meat cakes so that you get a cutlet with feta cheese inside. Fry in hot oil in a skillet for 6 minutes on each side, bring until tender, covered.
