Ground beef cutlets are less caloric than pork cutlets. The cutlet mass must be properly cooked. You need to buy the right beef, grind it, add the necessary ingredients.
Which beef to buy
The choice of meat is of great importance. It should be a tenderloin with a minimum of films and tendons. It is good if there is a little fat on the piece of meat. It will help the finished product to be juicy. After all, the beef itself is rather dry. The fat must be white. If it's yellow, turn around and walk away from the old meat counter. Yellowness is a sign that the product has been stored for longer than its due date. For the same reason, it is better not to take frozen meat. It can lie in this form for several years, gradually absorbing extraneous odors. Take a chilled, bright red tenderloin with a touch of crisp white fat. If the meat is lean, you can add some fresh lard afterwards.
Onions, garlic - essential companions of minced meat
Wash the meat. If there are films or veins on it, cut them out. Grind the original product into pieces of 2x2 or 3x3 cm. Pass 2, or preferably 3 times through a meat grinder. If it's electric, it's easy to do. The mechanical process can be difficult. To make the beef for cutlets curl easily, put the chopped pieces in an iron bowl and place it in the freezer for 25-30 minutes. The pieces will freeze a little, it will be easier to twist them.
Further, the scheme for cooking beef cutlets includes the addition of accompanying ingredients. In the East, when cooking meat dishes, they do not spare onions. Take this positive experience into service. It will help the cutlets to be even tastier. Put 150 g of onion in 600 g of minced meat. Those who love the smell of fried garlic can chop 2 cloves in a press, put minced meat in this amount, not excluding onions.
Cutlets will become softer and juicier
So that the cutlet mass has a uniform consistency, the finished product is not grains, but becomes tender, add white bread. You need to peel off the crust from it. Even dried bread will do. Soak it for 20 minutes in milk, wring it out, mince it after the onion. For 600 g of minced meat, 100 g of white bread is enough. Instead, you can put 2 tablespoons. bread crumbs.
If you don't count every calorie, twist and add 50-70 g of fresh pork fat to the cutlet mass (not salted lard and not lard!). This and the following trick for cooking beef patties will help them to be juicier.
Ordinary water will add this quality to the dish. It should be cold. Pour 50 g of water into the same amount of minced meat. After that, you need to add 1 egg, salt, pepper to your taste and proceed to the final stage of cooking the cutlet mass. She needs to be beaten properly.
Beat minced meat and fry cutlets
After you have mixed all the ingredients well, roll them into a ball. Lift it above the bowl, throw it into it. Do this 10-15 times. This technique helps the minced meat to be enriched with oxygen, to become airier for the cutlets.
You can start frying. On triple fat, the meatballs will be tastier. Add equal proportions of sunflower oil, margarine and ghee to the skillet. Form cutlets, roll each in flour or ground breadcrumbs. Gently place (hot fat) in a preheated skillet. Fry for 3 minutes on each side over medium heat with the lid open to remove excess moisture. Close it. Fry the patties on both sides for 8 minutes each over low heat.
