Beef Steam Cutlets- a very useful dish, it is often referred to as dietary and medicinal dishes due to the 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.
Cut with salt and butter. Lightly draw a piece of butter, according to Sanchez, for effective cooking. Salt can be reduced with spices. “They enhance the taste of meat and can be used to grind some pieces before they are cooked, which allows us to minimize the use of salt,” says Sanchez. Choose the right finish.
“A good side dish will complement your proteins, such as various vegetables or salad,” Sanchez advises. Do not burn it. “Fire should never give red meat straight, because they carbonize and give bitter tastes like oil, gasoline or the like,” says Jose Sola. "We will try to seal the meat and look for an internal temperature of no more than 50 degrees Celsius to maintain its full flavor."
Ingredients for cooking beef stew cutlets:
- Minced beef 1 kilogram
- 2 chicken eggs
- Onion 1-2 pieces (to taste)
- Garlic 2–4 cloves (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!
Then salt. “It should always be provided at the end of the preparation: if we add it earlier, we will not measure the amount, and we risk dehydrating the piece,” says chef de Raza Nostra. Leave the fat. This is the fundamental part of the play, and it brings tastes and smells that distinguishes one meat from another, and the internal meat of a shredder is rather thin, therefore the details and personality of meat contribute to the fat, which it contains, explains alone.
A pressure cooker offers many opportunities to cook steamed meat or in liquid, boiled or boiled. A deal if you respect a few simple rules of use. A hot plate is a multifunctional cooking tool that allows you to quickly cook steamed or liquid foods while maintaining their nutritional tastes and qualities. Accelerated by increasing the pressure, cooking in a skillet is two to three times faster than in a traditional steamer or pan.
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 the same chopped onion, garlic and spices to taste. Stir the mixture in 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 chops during 30-35 minutes, that is, until full readiness. Important: Be careful, the bottom of the colander should not come into contact with water.
Ready cutlets remove 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.
The fire pot will need only one hour of cooking instead of three! But to be successful, you must follow a few simple rules. Cooking times may vary from one model to another. Therefore, it is very important to refer to the user manual. Regardless of the model, the cooking time is counted from the moment when the whisper of the valve whispers.
There are two main types of cooking using a pressure cooker: steam or liquid. If you decide to boil it in a liquid, the food is immersed in liquid with or without a basket. With a pair of bottom of the basket remains above the water level. In all cases it is necessary to pour into the pressure cooker a minimum of 250 ml of liquid not exceeding two-thirds capacity.
If you assume that your cutlets will eat including small children, then it is better not to add a large number of spices or even abandon them. 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.
After the pressure cooker is tightly closed, cooking should begin at a high temperature until the valve is turned on. Then the intensity of the heat source should be reduced by half. When cooking is finished, place the pan under the net. cold waterto cool it down. When there is no more steam, it is time to remove the valve and open the pressure cooker.
A pressure cooker is used to cook several steamed, stewed or boiled meat cuts. Steaming allows you to cook without adding fat. Then you can use, as soon as the parts, slices, usually cooked in a pan or fried: beef fillet, calf paté, lamb hazelnut, pork minion fillet, horse fillet or calf liver.
In our today's menu is very popular, which means the majority favorite meat dish. Beef cutlets will be steamed for you using the Redmond multicooker. This recipe definitely deserves attention, if only because, as you know, steamed dishes, without frying in oil, are very healthy and dietetic.
You can also boil the meat, reproducing identically, but with reduced cooking time, pot recipes, coarse beef salt, or head and tongue of veal. Cooked cooking using a pressure cooker is also suitable for cooking some pieces of pork with a little bit of fat that the broth appreciates: hock, pan, chest, or even square ribs.
In the same way, a pressure cooker allows you to cook, also with a shortened cooking time, all stewed or boiled dishes: burgundy, stewed or stewed beef, roasted and calf tail, cooked lamb, cheeks and hearts Beef, burgundy horse and finally roast, chest , pork tray, etc. as is the case with traditional pots, you must first dip the meat and vegetables before covering them with liquid, and then cook everything.
Ingredients for cooking beef stew 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:
Cooking time using a pressure cooker
Beef: Bourguignon from 40 to 50 million. Fried 15 million. Triple product: double bass 35 min.
Chef's Cooking Tips with a Pressure Cooker
In a pressure cooker, the cooking water of the stewed meat does not evaporate. Thus, this is not the phenomenon of concentration of aromas, which can be found in a traditional saucepan. It is for this reason that the liquid used for cooking meat: broth, herbs, white or red wine, spices, etc.At the end of cooking, when all the steam has slipped away, the lid can be held in place for several minutes. This waiting time makes the meat even softer. First select the pressure cooker according to its size. There are from 3 to 4, 5 liters, 6 liters and 10 liters or even more. The pressure cooker is really the perfect tool for large tables!
The right products in front of you. Wash the beef under a stream of 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.
Pressure cookers are most often made of cast aluminum, practical because they are very light. Black steel has the advantage that it is better to store and distribute heat over the entire surface, as well as stainless steel. There are electric pots that do not need to burn. Sometimes they have automated programs based on income.
Pressure cooker accessories
It is necessary to regularly change the pressure cooker gasket every year with frequent use. The seal is necessary to ensure the tightness of the plate.
Cooking loss: approximately 25%
Preamble: The valorization of this 3rd category piece, little used in commercial and collective nutrition, is an excellent illustration of the possibilities that prepare low-temperature temperature for those who appropriate this technique.- Beef ribs: 1, 5 kg.
- Thyme: 2 compartments.
Basil finely chopped.
Also finely chop the onion.
Add finely chopped greens and onions to minced beef. There we will roll the egg.
Vacuum air and weld pocket. For cooking with immersion heater, the set temperature will be the same. Leave to cook at night for fifteen to sixteen hours. Mix bell pepper and sugar. Remove chilled ribs by removing as many jelly as possible. This will bring moisture harmful to frying. It will be a very good basis for sauce or cooking vegetables.
Sprinkle with sugar paprika pieces and squeeze in the gastric tray. To select your vacuum pockets, make sure they are compatible with the set temperature values. This is an important point to avoid migration with the use of plastic components and food. They prefer French manufacturers to guarantee the absence of bisphenols.
Squeeze the garlic cloves through the garlic press, add spices and salt.
A wooden spoon is actively mixing everything.
Beef is part of the so-called fatty meat, but it will provide the child with an important nutritional intake for his development. Open up everything you need to know in this file: choosing the right part, preparing and saving it. Beef is an excellent source of protein and lipids depending on the pieces. Indeed, the so-called “scanty” pieces will produce on average 8 times less lipids than “fatty” pieces. Beef is rich in iron and saturated fat.
Despite all the good things it contains, beware of consuming too much beef, which can cause heart problems and cause cholesterol. Each piece of beef will provide your child with various benefits, especially for fats and lipids. To avoid very fatty pieces, such as a rib steak, a chest and beef ribs. Between the two, you can find fatty pieces that your child will not recommend until 2-3 years old, like a tab, collar, flank, tendon or bib.
Wet hands will begin to shape our future. beef patties. We decided to make them in the form of small (about 5-6 cm diameter) balls.
To summarize: do not hesitate to seek advice from your butcher, who will advise you on the most suitable room for your child. You can store beef for 2 - 3 days in the refrigerator. Chopped fresh meat when it is stored only on a small day, if you bought it already sliced. After cooking, you will not be able to keep your meat for more than 24 hours in the refrigerator. Finally, you can freeze your meat for 3 months if it was fresh and sliced, and cooked for up to 12 months.
Like all fatty meats, you can begin to introduce beef in small amounts from 9 months old baby. As a reminder, lean meat can be entered for 7 months. Since the needs of proteins and iron of the child are almost completely covered with milk, meat, fish and eggs should be consumed moderately. For an amount from 9 months to 18 months, your child will need only 20 grams of mixed meat, that is, one tablespoon! From 18 months 30 g, then when he is 2 years old, you can offer him up to 50 g of meat.
This form of meatballs allows them to be very conveniently placed in a basket for steaming. 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.
Cooking without fat is of course preferable. In this way, you can discard the vapors in order to preserve the vitamins and minerals present in the meat. While adults may want to cook blue, bleed or to a point, baby meat should always be cooked enough to risk the development of bacteria.
Now you are ready to choose and cook tasty little beef pots for your child. Panel veal fillet with Parmesan cheese sauce is a second-class dish that combines the goodness of meat with a strong and at the same time delicate taste cream Let's take a look at how to make this recipe, which will definitely leave all your guests open!
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.
Ingredients Steamed veal fillet with parmesan sauce for two people. How to cook fillet fillet with Parmesan sauce. Start cooking the fillets for cooking, we recommend using the specified weight in one piece, possibly cut off from the center. Wash thyme leaves and let them dry, then fry the meat first with salt, pepper, and then cover with thyme to improve the taste.
While relaxing, helping you with the kitchen robot, grind Parmesan with milk and boil cream in Bain-Marie. Now make a small decorative outline with tomatoes, preferably San Marzano. The washers and peels, which empty them internally after cutting the ends, will give you light cans to fill with mozzarella slices.
Enjoy your meal!
