Minced beef cutlets in a frying pan - a dish familiar from kindergarten. It nourishes the body useful vitamins, minerals and lower in calories than using pork. A characteristic feature of beef is a richer red hue.
Advice! To make the cutlets really juicy, immediately after preparing the minced meat, let it sit for 15-30 minutes. During this time, all components will be completely connected to each other.
There are many cooking methods and recipes. You can stew it in a slow cooker or bake it in the oven. But the most flavorful cutlets with a crispy crust are made in a frying pan.
The dish can be prepared for everyday meals and even used to welcome guests. The beef itself is moderately tough. Therefore, to cook minced beef cutlets in a frying pan juicy and soft, additional ingredients are used.
Ingredients
Servings: – +
- ground beef 500 gr
- eggs 2 pcs
- white bread pulp200 gr
- onion 1 PC
- garlic 4 cloves
- salt, black pepper taste
- vegetable oil3 tbsp. l.
Calories: 200.12 kcal
Proteins: 11.2 g
Fats: 10.81 g
Carbohydrates: 13.74 g
55 min.
Video recipe Print
First, prepare the bread part. To do this, combine the pulp with milk in a separate bowl and grind it by hand. You can first pass the bread through a blender, but even without it you get the desired consistency. At the next stage, eggs are added. In the recipe for cutlets from ground beef
in a frying pan, their main purpose is to bind the components of the minced meat. In the future, the balls will be easier to form and fry. They won't fall apart. The milk-bread mixture is thoroughly mixed with the eggs until smooth.
After this, combine the beef with the previously prepared mass. Everything is mixed. At this stage it is more convenient to mix with your hands, but you can also do this with a spoon.
Garlic is passed through a press. You can grate it on the finest grater or chop it with a knife. But it is the garlic press that will provide maximum aroma and rich taste.
After this, add salt, pepper and other spices to taste. Mix the ground beef with your hands. It definitely needs to be recaptured. This way, excess air will come out of it, and future products will turn out softer.
Now proceed directly to sculpting. The balls should be medium in size, 7-9 cm long and 4-5 cm wide. Place the finished cutlets on cutting board not too tight. For those who like a crispy crust, they are also rolled in breadcrumbs. According to this recipe, juicy minced beef cutlets in a frying pan hold their shape well and will not fall apart.
Heat a frying pan on the stove and add oil. You can lay out the cutlets only after it has warmed up. There is no need to place them in the pan too tightly so that each one can fry well.
Fry the beef cutlets in a frying pan for 10 minutes on each side. After this, transfer to a saucepan for stewing.
After they are all fried, add water to the pan 2-3 cm above the bottom and simmer over low heat for another 10 minutes.
Minced beef cutlets in a frying pan are ready. They are served hot with any side dish. It is optimal to combine the dish with porridge. For a more festive serving, sprinkle the cutlets with dill or parsley.
Beef cutlets are considered a common dish nowadays because they are easy to prepare and turn out especially tasty, soft and juicy. To prepare the dish, it is better to choose veal or meat from the neck or back, as it is softer and does not lose juiciness during frying. You can make cutlets either on the stove or in the oven - it depends on the personal preferences of the family. The dish can also be served with any side dishes, for example, cereals, potatoes, vegetable salads, and so on.
To make the dish soft and juicy, experienced chefs advise grinding the meat in a meat grinder or food processor several times. It would also be a good idea to add an onion and a few cloves of garlic to the minced meat.
Required ingredients:
- 500 grams of beef (it is advisable to use lean meat);
- one potato; onion;
- 100 ml milk (preferably low-fat);
- a couple of cloves of garlic;
- a slice of old bread (preferably black);
- one egg;
- salt and pepper to taste.
How to cook a dish
Break the bread into small pieces and pour in milk. After 5 minutes it will get wet and absorb almost all the liquid.
Peel the onions, potatoes and garlic and rinse thoroughly. Then we cut the products into large pieces and grind them in a blender or meat grinder. Next, grind the beef in the same way, which needs to be cut in advance, remove all the fat and rinse well. You should also grind the soaked bread.
Mix all the crushed ingredients in a plate, break the egg, add salt and spices. Mix the minced meat thoroughly and let it sit for a while. As a result, the mass should be homogeneous.
We form small cutlets from the minced meat (it is better to do this with wet hands so that the mass does not stick) so that they fry faster. If desired, they can be rolled in flour, semolina or crushed breadcrumbs. Then place the cutlets in heated oil and fry them over high heat on both sides until a light crust appears. After this, you need to reduce the heat, close the pan with a lid and bring the beef meatballs to readiness.
To ensure juicy beef cutlets have a crispy crust, you need to cook them without closing the lid.
Ground beef cutlets in the oven
To do diet cutlets made from beef, it is better to make them in the oven. This way they will not absorb oil and will turn out softer and more tender on the outside.
Products:
- half a kilogram of beef fillet;
- 2 slices of white bread; onion;
- 2 cloves of garlic (you can take more);
- salt and ground pepper;
- 200 ml milk or water;
- breadcrumbs for coating.
Cooking method
First you need to pour milk on the bread. It is important to note that it does not have to be fresh - it is better to use pieces that have been previously dried in the oven or in a frying pan, otherwise the cutlets will fall apart during cooking. Keep the bread in the liquid for about 15 minutes.
We clean the meat from fat and tendons, and peel the vegetables. Grind all the ingredients included in the recipe through a meat grinder - you need to do this 2 times to make the minced meat softer.
It is important to note that soaked bread also needs to be ground in a meat grinder. Place the minced meat on a plate, add salt and your favorite spices. If desired, you can put a little zucchini, potatoes or carrots in it, thereby diversifying the dish.
After kneading the minced meat, you need to let it sit in the refrigerator for a while so that it hardens and becomes more pliable.
We wet our hands in water and form oblong cutlets, and then roll them in breadcrumbs. It is necessary to do this, since the crackers will prevent the meat juice from leaking out of the cutlets during frying.
Cook minced beef cutlets in the oven at a temperature of 150 degrees for 30 minutes. If you want them to be denser and crispier, the cooking time can be extended.
Minced beef cutlets in a frying pan
It is not difficult to make hearty and juicy cutlets from minced beef - the main thing is to follow the cooking technology and fry the dish correctly. You can serve these cutlets with any side dish and your favorite sauces.
Required ingredients:
- 200 grams of minced beef;
- one egg; onion;
- a slice of white bread;
- some water;
- salt;
- spices as desired.
How to cook
Peel the onion and cut it into several parts. Soak the bread in water and squeeze well. Place the ingredients in a blender bowl and grind until smooth. Then break the egg and beat the ingredients again.
Transfer the mass to a plate and add completely defrosted minced meat to it. Salt and pepper the mixture, then mix it well. The result should be a homogeneous mass that will mold well.
We make small balls from the minced meat, roll them in breadcrumbs, and then give them the desired shape. Frying minced beef cutlets in a frying pan requires a couple of minutes on each side, after which the dish must be cooked under a lid over low heat.
It's best to serve beef patties hot while they're still juicy and soft inside.
Steamed beef cutlets recipe
To prepare a delicious dietary meat dish, you can give preference to steamed beef cutlets. They are prepared as simply and quickly as possible, and the result will certainly pleasantly surprise anyone.
Ingredients needed for cooking:
- 600 grams of lean beef;
- 50 grams of butter (butter is used);
- one egg; breadcrumbs;
- onion head;
- 100 ml milk;
- 3 slices of bread;
- a few cloves of garlic; salt and pepper to taste.
Cooking option
Minced meat for steamed beef cutlets is prepared in the same way as for meatballs made in a frying pan. First of all, wash and dry the meat well, then cut it into portions.
Blend it in a blender until smooth. Peel the onion and garlic and also grind them in a blender (if desired, they can be finely chopped).
Soak the bread in milk, squeeze a little and add to the minced meat. Mix the ingredients, add salt and spices, then mix the mixture well again. We make small cutlets out of it, roll it in breadcrumbs and place it on the steamer bowl. The dish needs to be cooked in a multicooker for 30 minutes on the “Steam” mode. If the meatballs are large, the cooking time needs to be increased.
Steamed beef cutlets are best cooked immediately before cooking as they are best served hot.
Recipe 5
For a quick dinner prep, try making beef patties using modern kitchen appliances.
Ingredients:
- 600 grams of minced beef;
- carrot; onion;
- several cloves of garlic;
- one egg;
- salt and spices;
- breadcrumbs for breading.
Cooking method
Finely chop the onion and garlic and place in a plate with the defrosted minced meat. Add grated carrots, spices, egg and salt to it. Mix the ingredients thoroughly until you get a homogeneous mass.
We make small cutlets from the minced meat, roll them in breadcrumbs, put them in the multicooker bowl, pour a little oil and turn on the “Frying” mode. It is advisable to make the meatballs small so that they fry faster and do not start to fall apart. Beef cutlets are prepared in a slow cooker for 20-30 minutes with the lid closed.
Minced meat cutlets in a frying pan are perhaps the most desired dish both on weekdays and on holidays. Every housewife, no doubt, knows how to cook minced meat cutlets in a frying pan so that they turn out juicy, fluffy, and most importantly, tasty. The owners of the secrets of making such cutlets simply have no price, because minced meat cutlets in a frying pan are an indispensable hit for all times and a lifesaver that decorates any table.
To cook minced meat cutlets in a frying pan, you will need a minimum of ingredients. The main thing is that you have any minced meat on hand: pork, beef, chicken, fish or assorted meat, for example, pork + beef (whichever you like) - fresh, high-quality and preferably homemade. You can make cutlets from minced meat bought in a store, but you need to be very careful when choosing it.
To add additional juiciness to the minced meat, some housewives add finely chopped or finely grated onions, soaked white bread, others finely grated potatoes, chopped cabbage and other helping ingredients that can give the cutlets that very zest that makes them unique original. There are many options for supplements. So, the cutlets will turn out very juicy if you put a piece of frozen butter inside each one and add chopped herbs to it. You can simply add greens to the minced meat.
A few words about breading. Some housewives are of the opinion that minced meat cutlets in a frying pan must be breaded, while others do without this procedure. Moreover, both of them turn out wonderful cutlets.
You also need to fry minced meat cutlets in a frying pan correctly: pour vegetable oil into the frying pan and distribute it over the entire surface, heat it up, reduce the heat to medium, and then add the cutlets. Fry for about 10 minutes on each side until golden brown, then add a little water to the pan and simmer covered for another 10 minutes until done.
Do you want to surprise your family with delicious cutlets? Visit us and choose the recipe that you like.
Mixed minced meat cutlets in a frying pan
Ingredients:
500 g minced pork,
500 g minced beef,
1 onion,
1 egg,
150-200 g loaf or white bread,
2 -3 cloves of garlic,
2 tbsp. l. mayonnaise,
breadcrumbs,
vegetable oil,
Preparation:
For cooking, use a loaf or bread that is not the freshest, but slightly stale, so that the cutlets do not turn out fluffy and not too sticky. Pour milk over the bread pulp and leave for 15 minutes, then squeeze out. Add finely chopped or finely grated onion and garlic passed through a press, bread mayonnaise, salt and pepper to taste to the minced meat and mix thoroughly. In order for the minced meat to become dense and at the same time juicy, many chefs advise beating it well. You can simply lift the mass of minced meat and slam it on a table or plate with noticeable force, or you can put the minced meat in a bag, tie it, leaving enough space and removing the air, and slam it with this structure. In any case, your cutlets will only benefit from such a massage. Next, form cutlets from the minced meat, roll each one in breadcrumbs and fry in a frying pan with hot vegetable oil from 2 sides until golden brown. Then pour just a little water into the pan, cover it with a lid and let the cutlets simmer for another 10 minutes.
Another tip that may come in handy when you cook minced meat cutlets in a frying pan. Add some dried herbs, after grinding them into powder into breadcrumbs. The finished cutlets fried in this mixture will turn out very aromatic.
Homemade minced pork cutlets
Ingredients:
600-700 g minced pork,
2 onions,
3-4 cloves of garlic,
1 egg,
1-1.5 cups. milk,
2 slices of loaf (150-200 g),
breadcrumbs,
vegetable oil,
salt, ground black pepper - to taste.
Preparation:
IN warm milk soak the pulp of the loaf or white bread and leave for 15 minutes. Meanwhile, chop the onion and add it to the minced meat, knead the mass well with your hands and, adding the squeezed out loaf pulp, mix the minced meat well again. Add garlic, egg, passed through a press to the meat mass, salt and pepper to taste. Stir the minced meat until smooth and begin forming cutlets. This is much easier to do with wet hands. Roll the resulting cutlets in breadcrumbs and fry them over medium heat in a frying pan with heated vegetable oil on both sides until golden brown. When the cutlets are browned on one side, turn them over and cover the pan with a lid. After removing the lid, check the readiness of the cutlets as follows. Pierce the cutlet with a fork - if the juice appears clear, turn up the heat and cook the cutlets for another 2-3 minutes on each side. The cutlets are browned, which means the dish is ready.
Delicious ground beef cutlets
Ingredients:
600-700 g minced beef,
2 potatoes,
1 egg,
1 onion,
dill, salt, ground black pepper - to taste,
flour for breading.
Preparation:
Typically, ground beef is minced twice. To make the cutlets more tender. If you are using store-bought minced meat, don’t be lazy, pass it through the meat grinder one more time along with peeled raw potatoes. Or then add finely grated potatoes to the minced meat. In a word, act at your own discretion. Season the finished minced meat with salt and pepper, add chopped dill, finely chopped onion and mix well. Form cutlets, roll them in flour and fry in a preheated frying pan with vegetable oil on both sides until a beautiful, appetizing crust. Add a little water to the pan, cover with a lid and simmer the cutlets for about 10 minutes. For flavor, you can add black peppercorns or bay leaves to the water.
Minced chicken cutlets in a frying pan
Ingredients:
900 minced chicken,
3 processed cheese “Druzhba”,
1 egg,
1 bunch of green onions,
1 bunch of parsley or dill,
2 cloves of garlic,
3 tbsp. l. mayonnaise,
breadcrumbs,
vegetable oil,
salt, spices - to taste.
Preparation:
Grate the processed cheese, chop the onion, garlic, herbs and add all these ingredients to the minced chicken. Stir, beat in the egg, add mayonnaise, salt and pepper to taste. Mix everything thoroughly one more time and form small cutlets from the resulting mass. Roll them in breadcrumbs and fry in a frying pan with heated vegetable oil on both sides until golden brown.
According to statistics, there are much fewer lovers of fish cutlets than those who prefer meat cutlets. However, the following recipe can make you reconsider your views on fish cutlets even the most desperate non-lovers of them.
Minced fish cutlets in a frying pan
Ingredients:
500 g minced fish,
200 g pumpkin pulp,
1 egg,
3 tbsp. l. flour,
1-2 cloves of garlic (optional)
salt, pepper - to taste,
vegetable oil.
Preparation:
Connect with minced fish finely grate the pumpkin, add the egg beaten with a fork, the garlic passed through a press and mix. Then add flour to the minced meat, knead it, salt and pepper to taste. With wet hands, form cutlets and fry them in a frying pan with heated vegetable oil for 3-4 minutes on each side.
Minced meat cutlets in a frying pan - this is a minimum of time and maximum pleasure!
Bon appetit and new culinary discoveries!
Larisa Shuftaykina
Juicy cutlets made from ground beef at home. How to cook cutlets so that they turn out tasty, fluffy and soft. We use clear photographs and step by step instructions.
The meatballs have a rather pleasant taste, but do they turn out dry and thin? Forget about it! Now we will tell you how to quickly and easily make the juiciest cutlets from ground beef, and recipes with photos will help you do everything correctly. Lush in a frying pan, fried with pieces of ice or baked with sauce in the oven - you will find the secrets of their creation in our simple and accessible recipes.
Fried beef cutlets with vegetables, recipe with photos
Try making a healthy meat treat with cabbage, carrots and herbs. Plant products will give the dish an airy consistency and a fresh taste that will appeal to all participants in the shared meal.
Cooking time: 50 minutes
Number of servings: 5
Energy value
- calorie content – 201 kcal;
- proteins – 11.4 g;
- carbohydrates – 12.8 g;
- fats – 10.6 g.
Ingredients
- beef – 0.45 kg;
- onion – 75 g;
- white cabbage – 110 g;
- flour (wheat) – 80 g;
- carrots – 70 g;
- egg – 1 pc.;
- coarse salt – 7-8 g;
- curry – 3 g;
- black pepper – 2 g;
- vegetable oil – 50 ml;
- parsley, cilantro - 4 sprigs;
- potato starch – 45 g.
Step-by-step preparation
Advice: a beef dish will literally melt in your mouth if you pour 30-40 ml of fresh cream into the minced meat. To make the balls more voluminous, it is recommended to add a beaten egg yolk (without the white).
Place the hot treat on a plate covered with paper (it will absorb excess oil). Then offer to taste it in combination with mustard sauce and brown rice.
Juicy beef cutlets - recipe in crushed breadcrumbs
The meatballs, treated with breadcrumbs, remain tender on the inside after frying and acquire a golden crispy crust on the outside. This dish is recommended for lunch with your favorite side dish. It is also served in the form cold snack for dinner.
Cooking time: 45 minutes
Number of servings: 6
Energy value
- calorie content – 246 kcal;
- proteins – 1.5 g;
- carbohydrates – 13.7 g;
- fats – 10.2 g.
Ingredients
- beef tenderloin – 0.48 kg;
- onion – 1 head;
- rye bread (yesterday's) – 90 g;
- garlic cloves – 2 pcs.;
- butter – 40 g;
- white pepper – 4 g;
- Provençal herbs – 5 g;
- salt – 6 g;
- small crackers – 130 g;
- vegetable oil – 45 ml;
- eggs – 2 pcs.
Step-by-step preparation
- Wash the beef, pat dry, cut into medium cubes.
- Peel the onion, then divide into 5-6 parts.
- Remove the peel from the garlic cloves and rinse them.
- Place pieces of beef into a meat grinder, add prepared vegetables, chilled butter and grind.
- Remove the crusts from the bread slices, then crumble them into a cup with warm water(110 ml) and grind to a paste.
- Combine the minced meat with the soaked bread, then season with spices, add salt and knead well.
- Dip your palms into water and form oval pieces from the meat mass.
- Break the eggs into a deep bowl and whisk them with a whisk until foam forms.
- Dip each product into the egg mixture, then carefully roll in breadcrumbs.
- Heat a saucepan with oil and fill it with semi-finished products. Then fry them for five minutes on each side until golden brown.
This is interesting: The meatballs will never turn out tough and will become especially tender if the ground beef is mixed with chicken or turkey meat. A piece of lard, which can be used to replace butter, will have the same effect.
Place the finished dish on a serving tray, garnish with spinach leaves and place on the table. It is recommended to eat cutlets with mashed potatoes and spicy adjika.
Lush meatballs baked with ice particles
To ensure that the products turn out beautiful, fluffy and do not burn during frying, you should fill them with a piece of ice before cooking. This method is often used by experienced chefs, so quickly learn the juicy recipe from professionals and start creating a culinary delight.
Cooking time: 1 hour 15 minutes
Number of servings: 7
Energy value
- calorie content – 238 kcal;
- proteins – 11.4 g;
- carbohydrates – 12.9 g;
- fats – 10.5 g.
Ingredients
- beef pulp – 0.58 kg;
- bulbs (small) – 2 pcs.;
- basil, dill – 5 sprigs;
- hops-suneli – 3 g;
- black pepper – 2 g;
- paprika – 1 g;
- table salt – 8 g;
- chicken egg – 1 pc.;
- ice cubes (small) – 7 pcs.;
- chopped nutmeg – 5 g.
Step-by-step preparation
Important: You only need to make cutlets from cold minced meat and start cooking them immediately. Otherwise, the ice will melt quickly, the products will become too soft and will fall apart during heat treatment.
Place the baked meatballs on serving plates and serve hot. Stewed eggplants and pickled mushrooms are perfect as a side dish.
How to cook delicious in sauce
A luxurious meat dish cooked in tomato sauce will become a real decoration festive table. It is quite easy to prepare. You'll get delicious treat, which will delight the guests invited to dinner.
Cooking time: 1 hour 5 minutes
Number of servings: 6
Energy value
- calorie content – 174 kcal;
- proteins – 10.3 g;
- carbohydrates – 11.6 g;
- fats – 9.2 g.
Ingredients
- beef – 0.55 kg;
- onion – 1 pc.;
- oatmeal flakes – 85 g;
- chicken egg – 1 pc.;
- bell pepper (yellow) – 35 g;
- garlic – 3 cloves;
- water – 350 ml;
- tomato paste – 70 g;
- bay leaves – 2 pcs.;
- cloves – 1 g;
- allspice – 4 g,
- cumin – 2 g;
- red pepper – 3 g;
- salt - to your taste;
- sunflower oil – 40 ml.
Step-by-step preparation
Advice: lovers of savory dishes can complement the filling with a small amount of French mustard. It will add a slight spiciness to the taste, making it deep and expressive.
Arrange the meatballs in tomato sauce on elegant plates and treat them to family and friends. It is recommended to combine them with boiled pasta and canned olives.
Considering our tips on, you can come up with new options by adding the desired ingredients to the minced meat. The main thing is that they emphasize the aroma of meat and harmonize well with accompanying products.
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Many dishes have been invented from minced meat - both festive and for a regular table. Most often, housewives prepare beef in a fairly simple manner; when implementing it, any kind of improvement is approved, 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 “don’t work out.” After trying once or twice, upset by failure, the ladies give up and turn their attention to other dishes that seem more accessible to them. In fact, there is nothing easier than beef cutlets: the recipe can be mastered on the first try, if you take into account some of the subtleties of the process.
- The minced meat should be made immediately before creating the cutlets. If it is prepared in advance, do not add any other ingredients to it - the preparation should only contain meat.
- The beef is turned in a meat grinder at least twice.
- Before making cutlets, you need to beat the minced meat: put it in a bag and slap it on the table several times. Then the final product will turn out lush.
- If you pour a little ice water into it at the stage of creating the minced meat, the cutlets will come out unusually juicy.
- When frying, you only need to turn the products once so as not to disturb the resulting crust.
And if you want to get the most tender product possible, after frying (or you can do it instead), then simmer the beef. Whether to stew them in sauce is a matter of personal opinion and the chosen recipe.
Juicy filling
We will not consider the most primitive versions of cutlets: if you follow the tips listed, you will get them even without scrupulously weighing and measuring the ingredients. It is better to cook special beef cutlets in the oven. For 700 grams of meat, take two large onions, a couple of garlic cloves and a slice of loaf soaked in milk. All this is ground, egg, salt and spices are mixed into the minced meat. After the “spanking”, it is left to settle for a quarter of an hour. Cutlets are made, a piece is placed inside each processed cheese. The pieces are breaded, laid out on a greased baking sheet and placed in the oven for about forty minutes.
Unusual cutlets
Many housewives strongly recommend preparing other beef cutlets. The recipe differs from others in its non-standard set of ingredients for minced meat, but makes it possible to obtain a deliciously juicy and tender dish. A small bunch of spinach and a few onion feathers are crumbled into the rolled beef (half a kilogram). Then add large potatoes, peeled and grated on the finest grater. Do not squeeze the juice, add it with it! The minced meat is salted, peppered, seasoned (if you like some other spices in your cutlets). The egg is slightly beaten in a cup, poured into a common bowl, and the minced meat is completely kneaded. Small cutlets are formed. If you wish, you can skip the breading and fry it just like that. When one barrel is browned, the products are turned over, the fire is reduced, and they are brought to condition under the lid.
Multicooker - use it!
A wonderful kitchen gadget can make fiddling with cutlets easier. Minced meat is prepared according to any of the described recipes. The intended products are made from it and laid out on the bottom of a multi-cooker pan, greased with oil. The baking mode is turned on for ten minutes, then the cutlets are turned over and the steps are repeated. The unit then turns off. The 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 the water. The stewing 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 probably like (beef) ones too. They are suitable for dietary nutrition and for children, and an ordinary healthy person will not refuse to eat them. They are easy to prepare and quite quick. The liver is ground through a meat grinder along with lard. Products are taken in a ratio of 3:1. Add salt, finely chopped garlic, spices (for example, suneli hops or Provencal herbs), half a spoon of soda and two large spoons of flour into the minced meat (it turns out to be quite liquid). The mixture is mixed until smooth and spooned onto the frying pan, similar to how pancakes are fried. The main thing is not to overcook: the liver cooks quickly, and the cutlets from it turn out fluffy. At the same time, the sauce is being prepared: finely chopped onion is fried, sour cream is poured in, and the gravy is evaporated for a couple of minutes while stirring. The finished “pancakes” are transferred to a frying pan, poured with sauce and stewed in it for about ten minutes. If you like liver beef cutlets, the gravy recipe can be changed and improved. Tomato sauce, cream sauce, and vegetable sauce are suitable for them.
Meat muffin
For those who are already tired of regular cutlets, other recipes for minced beef may be offered. Taken green beans And cauliflower(can be frozen), add cubes of sweet pepper and onion, carrot sticks and tomato strips. Vegetables are stewed until cooked; Once the water has almost completely boiled away, add a piece of butter, salt, pepper and dried herbs - celery, parsley, dill, basil - into the frying pan. While the filling is cooling, the minced meat is made according to all the rules with a small clarification: only the yolks are taken from two eggs (per kilo of meat), plus a spoonful of starch is poured in without a slide. A deep frying pan or baking dish is coated butter and sprinkled with crushed breadcrumbs. Half of the minced meat is distributed over the bottom, and 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, sprinkle it with grated cheese and return it to the cupboard to brown for a few minutes (or under the grill).
Seashells with a secret
Ground beef recipes can result in a complete meal that does not require additional side dishes. For example, you can buy large shell pasta, about five centimeters in diameter. They are filled with prepared minced meat and laid out (not too tightly) in a baking dish. Onion half rings and carrot sticks are laid out in layers on top. You can also use other vegetables. The top is covered with grated cheese. The shells are poured with broth in which tomato paste (three spoons per glass) and a little crushed garlic are mixed. The mold is put into the oven until the dish is ready: the pasta should be easily pierced with a toothpick.