Beef cutlets - general principles and methods of preparation
Beef patties are a very versatile dish. On the one hand, delicious meatballs allow you to heartily feed your family. On the other hand, if served with a special sauce, they will take their rightful place on the festive table.
Beef cutlets - product preparation
Very responsibly you need to approach the choice of meat for cutlets. Of course, you can use ready-made minced meat. But it has several drawbacks: in such minced meat there is practically no meat juice, it is impossible to vouch for the quality of the product and the thoroughness of the preliminary processing.
Therefore, it is better to cook the minced meat on your own, acquiring for this the neck, back, and low-fat beef brisket. These parts of beef contain more collagen - they improve the taste of the dish.
Speaking about the preparation of meat, it must be thoroughly cleaned - remove unnecessary fat, cartilage and connective tissue.
For grinding, you can also use a meat grinder, but then part of the meat juice will be lost. Therefore, it is better to chop meat for cutlets. This is most conveniently done with two heavy sharp and large knives. During meat cutting, you can add beef kidney fat (one fourth of the amount of meat), which will make the meatballs more juicy. To chopped meat with fat, add the crumb of bread, which is dipped in milk. It is advisable to use white bread and not fresh pastries, let it be a little callous.
Beef cutlets - cooking utensils
It is necessary to fry cutlets in a pan, the type of coating of which is not so important. It is better to pay attention to another: during frying, meat juice is released from the cutlets, which will burn. Therefore, after some time frying the next portion of cutlets, black spots may appear on them. Then it is better to start frying in the second pan, and the first should be washed.
Beef cutlets - the best recipes
Recipe 1: Chopped Veal Cutlets
Cutlets cooked according to this recipe are very juicy, although chopping meat is somewhat tedious. Out of the indicated amount of ingredients, 4 servings come out.
Ingredients:
400 grams of veal tenderloin,
2 eggs,
2 cloves of garlic,
large onions,
some flour
100 grams of vegetable oil,
salt, 5 sprigs of parsley.
Cooking method
1. Beef meat must be cleaned of fat and films, then chop it to the state of a sufficiently large forcemeat with a sharp knife. And then - transfer the meat to a large bowl.
2. Add eggs to this bowl and knead the minced meat well.
3. After this, chop onion, parsley and garlic. Add this to the minced meat, season with pepper and salt, and then knead the minced meat again.
4. Cutlets must be formed small, flattened in shape. Then you need to roll cutlets in flour. And then fry in very hot oil. On each side you need to withstand 3-4 minutes. Then, for 4-6 minutes, cutlets should be brought to readiness in the oven, heated to 190 ° C. After - serve with potatoes or juicy vegetables.
Recipe 2: Mustard Sauce
A very piquant dish, which, for sure, will appeal to those who love spicy cuisine. From the indicated amount of ingredients, 6 servings will come out. The preparation of such cutlets takes about an hour.
Ingredients:
800 grams of ground beef,
1 large onion,
2 tablespoons of vegetable oil,
1 egg
2 cloves of garlic,
a bunch of parsley.
For the sauce:
300 milliliters of cream with a fat content of 22%,
3 tablespoons of mustard
salt.
Cooking method
1. You need to peel and chop the garlic and onions. Wash, dry parsley, and then finely chop.
2. In a bowl, mix ground beef, garlic, onion, egg and parsley. Pepper and salt it all. Put the minced meat in the refrigerator for half an hour.
3. Then you need to form round small cutlets from the minced meat.
4. The cutlets must be fried on hot oil from two sides, periodically turning over. Prepare the sauce by whipping cream and mustard. This sauce must be poured into the pan. And, reducing the fire, keep the patties under the lid for another 10 minutes.
Recipe 3: Tender Beef Cutlets
These cutlets are juicy and tender due to the addition of milk to the minced meat. By the way, cooking them fast enough is only about half an hour.
Ingredients:
500 grams of ground beef,
large onions,
a glass of milk,
a tablespoon of mustard,
egg,
2 medium sized potatoes
vegetable oil for frying
4 cloves of garlic,
salt.
Cooking method:
1. Through a meat grinder or on a fine grater, grate peeled potatoes, garlic and onions.
2. Stuffing should be mixed with grated vegetables, then add milk, mustard and an egg, previously lightly beaten. Do not forget to pepper and salt.
3. Stuffing should be kneading with hands, and then form small oval cutlets from it. Before frying, cutlets must be rolled in a mixture of semolina and crackers. Then fry in hot oil.
Beef cutlets - tips from experienced chefs
- about bread. Some say that putting bread in meatballs is not necessary - they say, this is a relic of the Soviet past, when bread was added in order to save. In fact, bread is added to keep juice in the patties. After all, the connection of the fibers in the meat passed through the meat grinder is broken - the juice will simply leak out when frying. Whereas the bread absorbs this juice, the cutlets are juicier.
- about the eggs. Some recipes for the preparation of cutlets indicate the addition of eggs, others do not. But it is believed that it is not worth adding eggs to the meat in mincemeat - egg white quickly curbs when frying, and this contributes to the loss of cutlet juice.
- about the bow. Experienced housewives believe that chopped onions in minced meat should be added not raw, but lightly sautéed in butter. Raw onions make ready-made cutlets rougher.
- about water. Experienced cooks make the patties juicier by adding some very cold water or finely crushed ice to the minced meat. This contributes to the fact that during frying it will be water that is evaporated, and the meat juice will remain in cutlets.
The main thing is to know the measure. If you add too much water, then the patties can begin to fall apart.
- about fat. The best option for frying cutlets is ghee. You can use pork lard. If not, then fry in vegetable oil.
