Chopped beef cutlets in beer. Delicious chopped beef cutlets. Ingredients for cooking minced beef cutlets

Beef is a very tasty meat, but many housewives are afraid to deal with it, because not every piece can be cooked in such a way as to make a soft and juicy dish. One of the interesting recipes is chopped beef cutlets cooked in a frying pan. The minced meat is not ground in a meat grinder, but cut into small pieces.

Such cutlets do not even need to be sculpted by hand; the mass is laid out with a spoon, which greatly facilitates the process. The same principle can be used to cook from other types of meat. Give it a try.

Chopped beef cutlets: step-by-step recipe

Ingredients:

Beef – 500 g;
Mayonnaise – 100 g;
Large onion – 1 pc.;
Chicken egg – 2 pcs.;
Potato starch – 3 tbsp. l.;
French mustard – 1 tbsp. l.;
Salt, a mixture of ground peppers;
Sunflower oil – 30 ml.

How to cook delicious chopped beef cutlets in a frying pan

It is not necessary to use red onions, but their taste and aroma are not so strong.

It is better not to completely defrost frozen beef, but if the meat is fresh, chilled, it must be placed in the freezer for an hour. This way you can easily cut the beef into small cubes.

Place the meat in a bowl, add chopped onions. You can use a food processor or grate it on a fine grater.

Add mayonnaise and French mustard, break eggs, season and salt.

Stir, add starch (take heaping spoons).

Mix everything well again, cover with cling film or a tight lid and refrigerate for 6-24 hours, the longer the better. If you don’t have much time, you can leave it for a couple of hours, but at room temperature, so the pieces will marinate faster.

Heat sunflower oil in a frying pan, spoon out the minced beef like pancakes. The layer should not be too thick.

Fry for 2-3 minutes on each side, medium heat. Then put all the chopped beef cutlets back into the frying pan, pour a little water on the bottom, close with a lid and simmer over low heat for 10-15 minutes.

Serve hot. These cutlets are good with any side dish.

- these are juicy cutlets made from beef loin, finely chopped with a knife, and not rolled through a meat grinder. Such meat cutlets will certainly appeal to the taste of the male part of your family.

Compound:

Meat (beef, pork or veal) – 700 g
Champignons (frozen) – 300 g
Onions – 2 pcs (1 onion for minced meat, the second for mushrooms)
Eggs – 2 pcs.
Sour cream – 1 tbsp. spoon
Flour – 2 tbsp. spoons
Paprika – 1 teaspoon
Pepper - to taste
Salt - to taste
Dried herbs - to taste

Preparation:

Wash the meat and cut it as small as possible.

Peel and grate one onion. Add onion to meat.

Add pepper, paprika and dried herbs there, but do not salt the meat.

Stir and put the meat and onions in the refrigerator for an hour.

Meanwhile, prepare the mushrooms. To do this, peel the onion and cut it into cubes. Heat a small amount of vegetable oil in a frying pan and fry the onion. Fry the onion over low heat, stirring occasionally, for 10-15 minutes.

Then add the mushrooms to the pan. There is no need to defrost the champignons. Fry the mushrooms over low heat, covered, for 15-20 minutes. until the liquid evaporates.

After an hour, remove the meat and onions from the refrigerator and combine it with the cooled mushrooms.

Add eggs, flour and sour cream to the minced meat. Salt the meat and mix everything thoroughly with a spoon.

Heat a small amount of vegetable oil in a frying pan and add the minced meat using a spoon, forming cutlets.

It is best to turn the heat on high at the beginning of frying and fry one side of the cutlet, then reduce the heat and cover the pan, fry the cutlets for 5 minutes, and then turn the cutlets over and repeat the same with the second side.

Chopped beef cutlets are ready, serve them hot with a side dish. A side dish of vegetables goes well with these cutlets.

Bon appetit!

Even the healthiest person would do well to remember about steam dietary supplements. May you be absolutely healthy. But in order not to face an unpleasant diagnosis one day, it is better to take care of yourself in advance. And, in the end, the opinion that steamed foods are uninteresting, bland and can only satisfy the wildest hunger is simply wrong. In any case, delicious steamed cutlets are not uncommon. Even the average housewife can prepare them.

Steam is better!

We, who are accustomed to frying (in extreme cases, boiling or stewing), forget that there is such a wonderful culinary approach as steaming. They resort to it reluctantly and only when necessary. Meanwhile, dietary steamed beef cutlets can greatly diversify the table and delight you with their taste. They are much softer and juicier, easily digested, even if there are problems with digestion, and contain a minimum of fats and carcinogens - after all, there is no frying stage. At the same time, they retain all the beneficial qualities inherent in meat. So this dish will appeal to children who have barely learned to chew, pregnant women, elderly people, and those who intend to lose a couple of extra pounds. And if it is necessary to adhere to medical prescriptions, dietary steamed beef cutlets are simply irreplaceable.

The simplest minced meat

The steam cooking method itself is simple in its main stages. But no one is stopping you from being creative when creating the base for the cutlets. But you can start with a primitive, well-known composition. For regular minced meat, take half a kilo of beef; this meat usually includes quite a lot of films and veins - they need to be removed. The onion is ground together with the beef; Those who wish can add a clove of garlic here. A slice of bread (necessarily yesterday's bread, it contains less gluten) is freed from the crust and soaked in milk. If you are planning dietary steamed beef cutlets, give preference to black bread. The squeezed bread is mixed with minced meat; an egg is driven in there too. The mass is salted and peppered, and you can move on to the next stage.

More savory cutlets are obtained if the bread is replaced with oatmeal. Take a small heaped spoonful of them for every 100 grams of beef. The flakes are poured with boiling water and left to swell. The meat is turned twice with a meat grinder with an onion. Flakes and chopped herbs of your choice are added to the minced meat. For splendor and juiciness, add a spoonful of warm milk and a teaspoon of olive oil (calculated again for 100 g of beef). Add salt, mix - and start modeling.

These dietary steamed beef cutlets are especially good for pancreatitis. Unless garlic and herbs will have to be removed from the list of ingredients.

Cooking process

The most convenient way to cook steamed beef cutlets is in a double boiler. made slightly smaller than usual; Often they are given a round or even spherical shape - but this is a matter of personal preference. The formed cutlets are rolled in breading. Both crackers and flour are suitable. And in the case when you replaced bread with oatmeal, roll the cutlets in them. To do this, the flakes need to be crushed or loaded into a coffee grinder.

The cutlets are placed in the “sieve” of the steamer, water is poured into the container (according to the instructions), and the device is switched on to the cooking mode. It will take from half an hour to 45 minutes, it depends on the model of the unit.

Fish + meat

If you are not on a diet, but simply love steamed food, we suggest trying simply unique cutlets that combine both meat and fish notes. Seven hundred grams of beef is chopped as finely as possible. You can, of course, grind it, but a certain part of the flavor charm will be lost. Add a spoonful of starch (you need corn starch), a little salt and pepper into the minced meat. In addition, a spoonful of soy sauce is poured in. From this mass a large one is formed, it is recommended to make one, but you can adapt it to your tastes. Small pieces of salted fish are laid out on top. The structure is sprinkled with ground ginger and placed in a double boiler. It should work until the beef is done, about three quarters of an hour. The dish must be eaten hot, and rice is the most harmonious side dish.

Steamed dietary beef cutlets in the oven

Suppose you don’t have a double boiler, and you don’t want to build a structure out of a pan with a colander. However, this is not a reason to refuse steam cutlets. An oven can quite successfully replace a double boiler.

Half a kilo of beef, washed, dried and freed from films with tendons, is minced into minced meat. Two onions and a pair of garlic cloves are grated on a fine grater. Lazy people can roll them along with the meat, but they will lose their zest in taste. Two large potatoes are peeled and also rubbed (no replacement is allowed here). All the resulting masses are combined in a deep bowl; the minced meat is kneaded and salted. If desired, you can add spices. Cutlets are formed from the mass. Each of them is laid out on a suitable piece of foil and carefully wrapped. It’s better to make something like a knot, collecting all the ends of the foil from above: then the juice will not seep out, and the cutlet will simmer in its own steam. The bundles are laid out on a baking sheet and hidden in a hot oven until the cutlets are ready.

The recipe for minced beef cutlets is very similar to the recipes for pork, turkey or chicken, but there are still slight differences. Beef is a tougher meat and needs to be marinated much longer than other meats. Ideally, ground beef should sit in the refrigerator for a day. For minced meat, you should definitely use mustard to better soften the pulp. You should also add more onion to the cutlets for juiciness.

Prepare the necessary ingredients for the cutlets.

Cut the beef into small cubes, add pepper and spices.

Finely chop the onion and add to the meat. Also break the eggs into a bowl and add salt.

Add sour cream and mustard to the meat, mix the whole mass well.

Then add flour and starch. Mix the minced meat again.

Cover the bowl with minced meat with a lid or cover with film. Place in the refrigerator for a day. Before frying, the minced meat must be mixed well again.

After the allotted time, heat the oil in a frying pan, add the minced meat with a tablespoon, wait until the bottom is well fried.

Then carefully turn the cutlets over with a spatula and fry the other side.

Serve ready-made chopped beef cutlets with any side dish and your favorite sauce. I have it with adjika made from green tomatoes.