I love to cook beef patties for a couple - they do not need to be fried, stand over a frying pan and wait until one side of the meat patty turns rosy, escaping from oil splashes - a slow cooker prepares for me It is very convenient when there is a pan for steaming in this technique - beef patties are juicy, even the fastidious child eats with pleasure. These cutlets can be frozen in freezerand, if necessary, without defrosting, put on a pan and cook, doubling the cooking time. Cutlets do not need to roll in flour, do not need to add them egg or a large number of lard - and so it turns out the "most taste"!
But add a little fat anyway - it will relieve meat products from the dryness that is inherent in beef meat. Carrots and onions must be scrolled in the meat grinder along with the meat, otherwise you will come across large pieces of vegetables in meatballs.
Clean the beef from blue films, lived, cartilage, with fresh or salted lard cut off the skin and cut it into small pieces along with the meat. Remember that if you are cooking salty bacon cutlets, then the rate of salt should be slightly reduced! Peel vegetables, wash, cut into small pieces. Twist everything through a meat grinder in a bowl, add spices and mix forcemeat.
Form from it with wet hands the cutlets billet and put them on the steaming tray. Pour water into the bowl of the multicooker, put a pan with meatballs in it and turn on steaming mode for 40-45 minutes. If the workpiece is frozen, then for 1.5 hours.
After a specified time you will hear a beep - steamed beef patties can be carefully removed from the equipment, trying not to burn yourself. Serve the table, garnishing vegetables, pasta, pasta, boiled cereals, etc.
You can serve beef patties with sauces or as an independent meat dish - with bread.
Enjoy your time!
In our today's menu is very popular, so most favorite, meat dish. Beef cutlets, we will cook for you using a Redmond multicooker. This recipe definitely deserves attention, if only because, as you know, steamed dishes, without frying in oil, are very healthy and dietetic.
Ingredients for cooking beef steamed cutlets in a slow cooker:
- beef pulp (chilled) - 300 g
- onion - 1 pc.
- basil (or any greens to your taste) - a bunch
- large egg - 1 pc.
- garlic cloves - 2 pcs.
- a mixture of peppers, salt - to taste
Steamed beef cutlets in a slow cooker - recipe with photos:
The right products in front of you. Wash the beef under the stream cold water. Peel the onion and garlic. Basil is also thoroughly washed in cold water.
We use a powerful electric meat grinder and instantly grind the meat. Put it in bulk capacity, where we will knead the stuffing for our meatballs.
Basil finely chopped.
Also finely chop the onion.
Add finely chopped greens and onions to minced beef. There we will roll the egg.
Squeeze the garlic cloves through the garlic press, add spices and salt.
A wooden spoon is actively mixing everything.
Wet hands will begin to form our future beef burgers. We decided to make them in the form of small (about 5-6 cm diameter) balls.
This form of meatballs allows them to be very conveniently placed in a steaming basket. They should not touch each other. Therefore, we fill in a multicastry and a half liters of water. Install the basket. Put the appropriately formed beef patties.
We will need a “pair” mode. Choose it on the program panel multicooker. Correct the time we need - 40 minutes. Close the lid and press the "start" button.
Steamed beef patties in a slow cooker are ready! It is best to serve them to potato dishes.
Enjoy your meal!
Beef Steam Cutlets- A very useful dish, it is often referred to as dietary and medicinal dishes due to its low fat content and characteristics of heat treatment. This dish is also recommended for people suffering from gastritis, and young children, in contrast to roasts cooked. Also, you should not be afraid that you will certainly need a steamer to cook this dish, no, everything is much simpler, just a regular saucepan and a metal colander or a sieve is sufficient.
Ingredients for cooking beef stew cutlets:
- Minced beef 1 kilogram
- 2 chicken eggs
- Onion 1-2 pieces (to taste)
- Garlic 2–4 teeth (to taste)
- Salt to taste
- Ground black pepper taste
- Ground red pepper taste
- Butter as required
Not suitable products? Choose a similar recipe from the others!
Inventory:
Deep bowl, tablespoon, metal colander, butter knife, kitchen knife, grater, pan, large lid.
Cooking steam meatballs from beef:
Step 1: Prepare onions and garlic.
Peel the onions, separate the garlic cloves from the head and remove the peel. Grind the ingredients with a fine or medium grater. You can also use a blender, if such a kitchen appliance is at your disposal.Step 2: Cooking stuffing.
Thaw ground beef. To do this, in the evening, transfer it from the freezer to the refrigerator or, a couple of hours before cooking, put it on the table and hold it at room temperature. Thawed, turned soft and crumbly, put the minced meat in a deep bowl, add chopped onion, garlic and spices to taste. Stir the mixture with a salty spoon or wet hands until it is smooth.
Step 3: Form the patties.
With clean, wet hands, pinch the meat mixture off the pieces and give them the shape of a ball in the palms. You can also slightly add them to the billet to take the classic, familiar form of meatballs.
Step 4: Cook the steamed patties.
Fill the pot with water, approximately to the middle. Put it on fire and wait for the liquid to boil. Then put a metal colander on top and grease it with a small amount butter, and on top of it put the cutlets in one row, so that they do not close each other. Cover all this simple design with a lid and cook the cutlets during 30-35 minutes, that is, until full readiness. Important: Be careful, the bottom of the colander should not come into contact with water.
Remove the finished burgers from the colander and serve on the table.
Step 5: Serve the beef steamers.
Beef steam cutlets I usually serve for lunch or dinner along with a side dish of buckwheat, boiled potatoes or other vegetables, cooked or steamed. Use different gravy, which are combined with meat, to give the dish a richer taste and beautiful appearance.
Good appetite!
If desired, fresh or dried herbs can be added to the mince, as well as green onions.
If you assume that your cutlets will be eating, including small children, then it is better not to add a large amount of spices or to refuse them altogether. It is also necessary to make the products themselves smaller in size.
When using a double boiler, cutlets can be cooked immediately with a side dish, placing them on the lower tier.
To cutlets turned out more tender, beef mince need to scroll in a meat grinder twice or three times. You can also use a blender.
