Stolovsky cutlets - this is one of the most popular dishes of the USSR times.
Fragrant and juicy products.
They were served in schools, kindergartens, hospitals, urban and rural canteens.
Why were they so tasty?
Cutlets in the dining room - general principles of preparation
Mainly for beef cutlets, beef is used. The pulp is washed, cut into pieces and twisted through a meat grinder. You can do this twice, so that the minced meat is small.
What else can be added:
• bread soaked in water or milk;
• semolina;
• salt and pepper;
• onion;
• garlic;
• eggs;
• potatoes.
The exact list of ingredients and the type of bookmark products depends on the recipe. Stuffing is thoroughly kneading and beating off the table with your hands. Then the cutlet mass is divided into pieces of the desired weight and oval-shaped products are formed. Each is breaded in flour, semolina, or most often in breadcrumbs.
Dining cutlets are fried in oil or baked in the oven. Sometimes they are prepared in two stages, combining both of these methods. For kindergarten, hospital and school canteens, products can be steamed.
Recipe 1: Cutlets in the dining room in the oven
The classic recipe for cutlets as in the Soviet dining room with the addition of bread and onions. The dish will be baked in the oven. Beef is used. But you can add a piece of pork for juiciness or just put a piece of bacon.
Ingredients
• 1 kg of beef;
• 0.5 kg of onion;
• 0.3 kg of bread;
• 0.1 kg of frying oil;
• 50 ml of milk;
• 150 ml of water;
• salt pepper;
• crackers or semolina;
• 1 egg.
Cooking
1. We chop the pieces with bread and fill with milk. We use only a white bun, a dark loaf will not work. In the process of soaking, the pieces need to be turned over several times.
2. Cut the peeled onions into several parts so that they pass into the hole of the meat grinder. We also cut the meat.
3. Twist the onion with beef and swollen bread twice. Stuffing should turn out small.
4. Add the pepper, the raw egg and salt, stir and beat well.
5. Form oval cutlets of 80 grams. Rinse hands periodically with water.
6. Bone the formed products in breadcrumbs or semolina.
7. Heat the oil and fry on both sides of the patty. No lid needed. We fry quickly, it is also not necessary to bring to readiness.
8. We shift into the form with the sides and fill with prescription water.
9. Put in the oven and bake for half an hour at 200 degrees. We get out and enjoy.
Recipe 2: Cutlets as in a school cafeteria with semolina
Manka adds to the forcemeat not only volume, but also gives the finished dish a completely different taste. For the preparation of cutlets, as in the school cafeteria, beef or veal is also used.
Ingredients
• 0.6 kg of meat;
• 1 egg;
• 3 tablespoons of semolina;
• salt and pepper;
• 0.14 kg of onions;
• 50 ml of vegetable oil;
• 120 grams of crackers.
Cooking
1. The meat washed and cut into pieces is twisted through a meat grinder.
2. Also twist the peeled onions.
3. Add semolina with egg to minced meat. Immediately salt and put black pepper. You can add some greens to homemade patties.
4. The cutlet mass is thoroughly kneaded. And now she needs to be left for at least thirty minutes. It is possible and more. Manka during this time will swell well, saturated with meat juices.
5. Wet hands with cold water and divide the meat into equal pieces. The mass can be any at its discretion.
6. We form oval-shaped products with our hands and roll in breadcrumbs. Fold on a cutting board. Now they can be frozen or started to fry.
7. Heat the oil in a skillet. We take the cutlet and flatten it with your hand so that it becomes flatter, Put in the hot oil and fill the whole pan in this way.
8. As soon as the cutlets are browned, carefully turn them over with a spatula, cover the pan with a lid and fry until cooked.
Recipe 3: Cutlets as in a Soviet dining room with bread
For the preparation of cutlets, as in the Soviet dining room, this recipe will require stale white bread. It is advisable not to use a fresh bun, as it does not absorb moisture well and may become sticky after soaking.
Ingredients
• 0.6 kg of beef;
• 350 grams of bread;
• 120 grams of milk or water;
• 2 onion heads;
• 1 clove of garlic;
• butter;
• salt and pepper.
Cooking
1. Cut the bread into slices and dry in the oven. Trim the peels. Fill half the slices with milk. Grind the dry crusts and the rest of the bread into breadcrumbs.
2. Wash the beef. You can use a mixture with pork. Cut into pieces.
3. Cut into pieces of onion heads that need to be cleaned in advance. Also free garlic from husks.
4. Twist the meat with onions and soaked bread through a meat grinder.
5. Add pepper and salt to the cutlet mass, knead thoroughly. Then we take it in our hands and beat off the countertop with sharp throws. The broken mass will be more malleable in work, and the products will be more accurate.
6. Scale oval cutlets. Weight is not more than 100 grams.
7. Roll in previously prepared bread crumbs.
8. Fry in oil in a pan until cooked. Do not forget to cover at the end and let it fall so that the stuffing inside is ready.
Recipe 4: Cutlets as in a dining room with potatoes
To cook cutlets in the school cafeteria, you can use not only semolina and bread. In the distant Soviet times, potatoes often served as additives. With it, fragrant cutlets turned out to be insanely tasty and fragrant.
Ingredients
• 700 grams of any meat;
• 200 grams of raw potatoes;
• 2 onion heads;
• 2 cloves of garlic;
• 1 egg;
• 60 grams of breadcrumbs;
• 120 grams of oil;
• salt pepper.
Cooking
1. Cut the meat into slices and until we drop it into a bowl.
2. Add onion to the meat, which must be peeled and cut into several pieces.
3. Peel the potatoes and also cut into small pieces.
4. Twist the meat mixed with onions and potatoes. Do not forget to add the peeled cloves of garlic.
5. Put salt and pepper in the resulting minced meat. Add the raw egg and mix thoroughly.
6. Immediately begin to form cutlets and do not let them stand. Since potatoes are added to them, the mince can darken or give juice. If suddenly a liquid begins to accumulate in the cup, stir the mass with your hand. We form oval cutlets and bread in breadcrumbs.
7. Heat the oil. But we don’t pour it all at once, if the pan is small and it is not possible to place all the cutlets.
8. We lay breaded products in hot fat and fry on both sides. In the end you need to cover and let it sweat. Or put the patties on a baking sheet and bring to full readiness in the oven.
Recipe 5: Cutlets as in a school cafeteria with rice
Rice cutlets were one of the most popular in school canteens. They were poured with tomato sauces and served with various side dishes. At home, this recipe will help out if there is not a lot of meat, but you need to feed a rather big family with dinner.
Ingredients
• 0.6 kg of meat;
• 0.5 cups of dry rice;
• 0.1 kg of onions;
• 0.1 kg of oil;
• salt and pepper;
• 0.5 cups flour;
• 1 clove of garlic;
• 1 egg.
Cooking
1. Rinse the rice and fill it with water, which should be at least 600 ml. Cook until tender. We drain the liquid and let it drain well.
2. While the rice was boiling, we twist the meat with onions and a clove of garlic.
3. Add rice to the minced meat and immediately break the raw egg. Add spices and mix thoroughly.
4. We use hands to cutlets of any size and shape.
5. Bone products in wheat flour. But you can use semolina, bread crumbs.
6. Fry in a skillet.
7. Now the products can be transferred to a baking sheet and baked in the oven. Or put in a saucepan, pour red or white main sauce, put on the stove and simmer for about ten minutes.
Recipe 6: Cutlets as in a Soviet canteen for a couple
Steam cutlets as in the Soviet canteen were served in schools, hospitals, kindergartens and other institutions. Yes, and still in many medical and recreational facilities they are actively preparing such a dish.
Ingredients
• 0.6 kg of beef;
• 0.25 kg of white bread;
• 1 egg;
• 1 onion head;
• 150 ml of water or milk;
• salt.
Cooking
1. Pour white bread with milk and let stand for a quarter of an hour. Then wring. There should not be much liquid in the stuffing.
2. Cut the meat and onions, drop into a cup.
3. We twist through the meat grinder all the ingredients for the minced meat. You need to do this at least twice. The mass should be shallow and homogeneous. Outwardly it will resemble a paste.
4. Add salt and egg. But at home, you can lay any other spices, if the dish is not intended for the nutrition of young children.
5. Stuffing is well kneading. The mass should be dense enough. If the minced meat is liquid, you can add a couple of spoons of semolina.
6. We sculpt round cutlets of 80 grams (can be larger or smaller). Steam for about half an hour.
Recipe 7: Cutlets in the dining room with chicken and brown bread
To prepare chicken cutlets, as in the Soviet dining room, you will need dark bread. It is better to use dried pieces. The amount of chicken is indicated in its pure form without bones. But it is advisable to leave the skin.
Ingredients
• 0.5 kg of chicken;
• 0.25 kg of soaked and squeezed bread;
• 2 onion heads;
• 2 cloves of garlic;
• flour or crackers;
• spices and butter.
Cooking
1. Scroll the chicken along with the skin through a meat grinder.
2. Add the dark bread squeezed from the water. According to the norms, its amount can be up to 60% by weight of the chicken.
3. Also twist the onion with garlic cloves.
4. Forcemeat season with spices and stir. No need to add an egg.
5. Wet your hands and sculpt rounded cutlets. Bread generously in crackers. You can take flour or semolina.
6. Heat the oil and fry until cooked in the usual way on both sides. Also, cutlets can be baked in the oven or stained in any sauce. School canteens mainly used red gravy with flour and tomato.
Cutlets in the dining room - useful tips and tricks
• Delicious meatballs (and any other chopped products) are obtained only from hand-made minced meat, in which all meat juices are preserved.
• What kind of bread to put in minced meat? In some formulations, a white loaf is strictly used. Others recommend laying slices of black bread. In fact, there is no clear rule and everyone can do it to their taste.
• Dining cutlets do not contain any spices other than salt and pepper. But at home, it is not necessary to strictly follow these conditions. Seasonings can ennoble and improve the taste of the dish.
• If cutlets are made from lean meat, you can place a piece of butter in the center of each product. During cooking, it will melt, soak the stuffing.
• You can add more onions to the minced meat than indicated in the recipe. This vegetable makes any dish juicier and cutlets are no exception. But it should not exceed one third of the total mass of minced meat.
