For the recipe for making cutlets with photos, see below.

If you cook beef cutlets skillfully, they will turn out very tender and juicy in taste. Usually to avoid dryness of beef patties. put a little lard or pork into the minced beef. Vegetables and herbs also add juiciness to the minced meat. onion, carrots, green onions, dill, cilantro, etc. My juicy cutlets are made from beef with the addition of carrots and onions, which results in guaranteed soft and delicious cutlets.

The meat for the cutlets must be fresh. Before rolling the ground beef, you need to get rid of any awkward areas. Using a knife, cut off films, veins, and areas of fat.

Juicy beef cutlets recipe

To prepare beef cutlets I use:

• 600 grams of beef fillet (boneless);
• 1 large onion;
• 2-3 carrots;
• 1 egg;
• 3 tbsp. flour;
• salt and ground black pepper;
• vegetable oil.

I grind beef fillet, as well as onions and carrots, through a mechanical or electric meat grinder. I salt and pepper the minced meat and break a chicken egg. Mix the minced meat with vegetables until smooth. You need to mix the minced meat with your hands for at least 10 minutes, preferably 15.

Heat vegetable oil in a saucepan. With wet hands, form small round beef patties. flatten slightly. Roll each one in flour and fry on both sides for 3 minutes. During this time, an appetizing golden brown crust should appear on the cutlets. Then turn down the heat, pour in a few tablespoons of water and simmer the cutlets under closed lid another 10-15 minutes.

The result is very tasty and juicy beef cutlets. which can be served with any side dish or sauce. Bon appetit!

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Juicy beef cutlets

Ingredients for Juicy Beef Cutlets:

For the cutlets we need:

• 500 gr. ground beef;
• half a loaf soaked in milk;
• 1 egg;
• 2 onions;
• 30 gr. cold butter;
• salt, pepper, favorite spices to taste.

Additionally:

Recipe for Juicy Beef Cutlets:

Soak the loaf in milk.

Chop the onion very finely; you can grind it through a meat grinder.

Squeeze the loaf thoroughly from the milk, add the onion and mix everything with the minced meat.

Knead everything thoroughly, add 1 egg, salt, pepper, spices to taste.

Knead everything thoroughly.

Cut the butter into small pieces.

Beat 2 eggs with a tablespoon of milk, add a little salt and pepper. Then form a flat cake and put a piece of butter in the middle.

Roll in flour.

Dip into beaten eggs.

Send to preheated sunflower oil frying pan

Fry the beef cutlets until almost done. Then put them in a saucepan, add a little water and simmer for 5-10 minutes under the lid.

Video Recipe for Juicy Beef Cutlets

Watch the video recipe step-by-step preparation beef cutlet. In the video you will see all the stages of cooking and can repeat it in your kitchen.

food-nice.ru

Juicy beef cutlets in the oven recipe

Beef cutlets - general principles and methods of preparation

Beef cutlets are a very versatile dish. On the one hand, delicious cutlets allow you to satisfy your family. On the other hand, if you serve them with a special sauce, they will take their rightful place on the menu. festive table.

Beef cutlets food preparation

You need to approach the choice of meat for cutlets very responsibly. Of course, you can use ready-made store-bought minced meat. But it has several disadvantages: there is practically no meat juice in such minced meat, it is impossible to vouch for the quality of the product and the thoroughness of pre-processing.

Therefore, it is better to prepare minced meat yourself, purchasing for this the neck part, parts of the back, lean beef brisket. These parts of beef contain more collagen and improve the taste of the dish.

Speaking of preparing meat, it needs to be thoroughly cleaned to remove unnecessary fat, cartilage and connective tissue.

You can also use a meat grinder for grinding, but then some of the meat juice will be lost. Therefore, it is better to chop the meat for cutlets. It is most convenient to do this with two heavy, sharp and large knives. When chopping meat, you can add beef kidney fat (one fourth of the amount of meat), which will make the cutlets more juicy. To the chopped meat with fat, add a crumb of bread, which is soaked in milk. It is advisable to use White bread and not fresh baked goods, let it be a little stale.

Beef cutlets - preparing dishes

You need to fry the cutlets in a frying pan, the type of coating of which is not so important. It is better to pay attention to something else: during frying, meat juice is released from the cutlets, which will burn. Therefore, after some time of frying the next portion of cutlets, black spots may appear on them. Then it is better to start frying in a second frying pan, and the first one should be washed.

Beef cutlets – best recipes

Recipe 1: Chopped Veal Cutlets

The cutlets prepared according to this recipe turn out to be very juicy, although chopping the meat is somewhat tedious. The specified amount of ingredients makes 4 servings.

400 grams of veal tenderloin,

2 cloves of garlic,

large onion,

100g vegetable oil,

salt, 5 sprigs of parsley.

1. Beef meat must be cleaned of fat and films, then chopped into fairly coarse mince with a sharp knife. Then transfer the meat to a large bowl.

2. Add eggs to this bowl and knead the minced meat well.

3. After this, you need to chop the 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 the cutlets in flour. And then fry in very hot oil. On each side you need to wait 3-4 minutes. Then cook the cutlets for 4-6 minutes in the oven, preheated to 190C, until cooked. Then serve with potatoes or juicy vegetables.

Recipe 2: Cutlets with mustard sauce

A very spicy dish that will surely appeal to those who love spicy cuisine. The specified amount of ingredients will yield 6 servings. Preparing these cutlets takes about an hour.

800 grams of ground beef,

1 large onion,

2 tablespoons vegetable oil,

2 cloves of garlic,

300 milliliters of cream with 22% fat content,

3 tablespoons mustard,

1. You need to peel and chop the garlic and onion. Wash the parsley, dry it, and then finely chop it.

2. In a bowl, mix the ground beef, garlic, onion, egg and parsley. Season all this with pepper and salt. Place the prepared minced meat in the refrigerator for half an hour.

3. Then you need to form small round cutlets from the minced meat.

4. In heated oil, fry the cutlets on both sides, turning them over periodically. Prepare the sauce by whipping cream and mustard. This sauce needs to be poured into the frying pan. And, reducing the heat, keep the cutlets under the lid for another 10 minutes.

Recipe 3: Tender Beef Cutlets

These cutlets are juicy and tender thanks to the addition of milk to the minced meat. By the way, it takes only about half an hour to cook them quickly.

500 grams of ground beef,

large onion,

a tablespoon of mustard,

2 medium sized potatoes,

vegetable oil for frying

4 cloves of garlic,

1. Through a meat grinder or on a fine grater, you need to grate peeled potatoes, garlic and onions.

2. The minced meat should be mixed with grated vegetables, then add milk, mustard and a lightly beaten egg. Don't forget to add pepper and salt.

3. The minced meat should be kneaded with your hands, and then formed into small oval cutlets. Before frying, cutlets need to be rolled in a mixture of semolina and breadcrumbs. Then fry in hot oil.

- about bread. Some say that there is no need to put bread in cutlets, they say, this is a relic of the Soviet past, when bread was added in order to save money. In fact, bread is added to retain the juice in the cutlets. After all, the bond of fibers in meat passed through a meat grinder is broken and the juice will simply flow out during frying. While the bread absorbs this juice, the cutlets turn out juicier.

- about eggs. Some recipes for making cutlets indicate the addition of eggs, others do not. But it is believed that it is not worth adding eggs to minced meat; egg whites quickly coagulate when frying, and this contributes to the loss of cutlet juice.

- about the onion. Experienced housewives They believe that chopped onions should be added to minced meat not raw, but lightly sautéed for butter. Raw onions make the finished cutlets tougher.

- about water. Experienced cooks make the cutlets more juicy by adding a little very cold water or small crushed ice. This ensures that during frying it is the water that will evaporate, and the meat juice will remain in the cutlets.

The main thing is to know when to stop. If you add too much water, the cutlets may begin to fall apart.

- about fat. The best option Ghee is used for frying cutlets. You can also use pork lard. If it is not there, then fry it in vegetable oil.

Until recently, I prepared cutlets only from homemade minced meat. But just the other day I tried to cook them from a piece beef tenderloin To be honest, I really liked them and my whole family liked them. To make the cutlets more juicy, potatoes were added.

Wash the meat thoroughly with lukewarm water.

Grind the beef in a meat grinder. Also scroll through the onions, garlic and potatoes. Soak the bread pulp in milk, squeeze it out and add it to the dish with the minced meat. Also add 2 chicken eggs, salt and pepper. Mix the minced meat thoroughly using a large spoon.

Pour flour into a deep plate. Form the minced meat into a cutlet using your hands and roll in flour. You can fry some of the cutlets immediately, and put the rest in the freezer, placing them on a floured plate or cutting board.

Place the finished beef cutlets one after another in a preheated frying pan with vegetable oil. Fry for 10 minutes on one side and the same on the other side under the lid. Next, if the cutlets are large, you can add 100-150 ml of water and simmer for another 10 minutes under the lid.

Many dishes have been invented from minced meat - both festive and for a regular table. Most often, housewives prepare beef in a fairly simple manner; when implementing it, any kind of improvement is approved, so that the taste can be varied over a wide range. Juicy cutlets go well with any side dish, go on school sandwiches, are easily chewed and digested by kids - in general, they are a very multifunctional dish.

Sometimes housewives refuse to cook cutlets for the reason that they “don’t work out.” After trying once or twice, upset by failure, the ladies give up and turn their attention to other dishes that seem more accessible to them. In fact, there is nothing easier than beef cutlets: the recipe can be mastered on the first try, if you take into account some of the subtleties of the process.

1. The minced meat should be made immediately before creating the cutlets. If it is prepared in advance, do not add any other ingredients to it - the preparation should only contain meat.
2. The beef is turned in a meat grinder at least twice.
3. Before making cutlets, you need to beat the minced meat: put it in a bag and slap it on the table several times. Then the final product will turn out lush.
4. If at the stage of creating minced meat you pour a little into it ice water, the cutlets will come out unusually juicy.
5. When frying, you only need to turn the products once so as not to disturb the resulting crust.

And if you want to get the most tender product possible, after frying (or you can do it instead), then simmer the beef. Whether to stew them in sauce is a matter of personal opinion and the chosen recipe.

Juicy filling

We will not consider the most primitive versions of cutlets: if you follow the tips listed, you will get them even without scrupulously weighing and measuring the ingredients. It is better to cook special beef cutlets in the oven. For 700 grams of meat, take two large onions, a couple of garlic cloves and a slice of loaf soaked in milk. All this is ground, egg, salt and spices are mixed into the minced meat. After the “spanking”, it is left to settle for a quarter of an hour. Cutlets are made, a piece is placed inside each processed cheese. The pieces are breaded, laid out on a greased baking sheet and placed in the oven for about forty minutes.

Unusual cutlets

Many housewives strongly recommend preparing other beef cutlets. The recipe differs from others in its non-standard set of ingredients for minced meat, but makes it possible to obtain deliciously juicy and delicate dish. A small bunch of spinach and a few onion feathers are crumbled into the rolled beef (half a kilogram). Then it is added big potatoes, peeled and grated on the finest grater. Do not squeeze the juice, add it with it! The minced meat is salted, peppered, seasoned (if you like some other spices in your cutlets). The egg is slightly beaten in a cup, poured into a common bowl, and the minced meat is completely kneaded. Cutlets are formed small size. If you wish, you can skip the breading and fry it just like that. When one barrel is browned, the products are turned over, the fire is reduced, and they are brought to condition under the lid.

Multicooker - use it!

A wonderful kitchen gadget can make fiddling with cutlets easier. Minced meat is prepared according to any of the described recipes. The intended products are made from it and laid out on the bottom of a multi-cooker pan, greased with oil. The baking mode is turned on for ten minutes, then the cutlets are turned over and the steps are repeated. The unit then turns off. The cutlets are filled with water so that they are covered up to half their height. If desired, you can mix a spoonful of tomato paste in the water. The stewing mode is turned on, in which the beef should simmer for an hour and a half. The time set by the timer depends on the size of the products.

"Warsaw" cutlets

If you are not a vegetarian, you will probably like (beef) ones too. They are suitable for diet food, children's food, and regular food. healthy man will not refuse to feast on them. They are easy to prepare and quite quick. The liver is ground through a meat grinder along with lard. Products are taken in a ratio of 3:1. Add salt, finely chopped garlic, spices (for example, suneli hops or Provencal herbs), half a spoon of soda and two large spoons of flour into the minced meat (it turns out to be quite liquid). The mixture is mixed until smooth and spooned onto the frying pan, similar to how pancakes are fried. The main thing is not to overcook: the liver cooks quickly, and the cutlets from it turn out fluffy. At the same time, the sauce is being prepared: finely chopped onion is fried, sour cream is poured in, and the gravy is evaporated for a couple of minutes while stirring. The finished “pancakes” are transferred to a frying pan, poured with sauce and stewed in it for about ten minutes. If you like liver beef cutlets, the gravy recipe can be changed and improved. Suitable for them tomato sauce, both creamy and vegetable.

Meat muffin

For those who are already tired of regular cutlets, other recipes for minced beef may be offered. Taken green beans And cauliflower(can be frozen), add cubes of sweet pepper and onion, carrot sticks and tomato strips. Vegetables are stewed until cooked; Once the water has almost completely boiled away, add a piece of butter, salt, pepper and dried herbs - celery, parsley, dill, basil - into the frying pan. While the filling is cooling, the minced meat is made according to all the rules with a small clarification: only the yolks are taken from two eggs (per kilo of meat), plus a spoonful of starch is poured in without a slide. A deep frying pan or baking dish is coated with butter and sprinkled with crushed breadcrumbs. Half of the minced meat is distributed over the bottom, and the sides are laid out. The filling is placed in the resulting bowl. The remaining minced meat is placed on top and into the oven. When the cake is almost ready, sprinkle it with grated cheese and return it to the cupboard to brown for a few minutes (or under the grill).

Seashells with a secret

Ground beef recipes can result in a complete meal that does not require additional side dishes. For example, you can buy large shell pasta, about five centimeters in diameter. They are filled with prepared minced meat and laid out (not too tightly) in a baking dish. Onion half rings and carrot sticks are laid out in layers on top. You can also use other vegetables. The top is covered with grated cheese. The shells are poured with broth in which tomato paste(three spoons per glass) and a little crushed garlic. The mold is put into the oven until the dish is ready: the pasta should be easily pierced with a toothpick.

Minced beef cutlets, as you know, turn out to be dry and tough if you don’t add it to the beef... And you can add a lot of things. For example, potato(Grind 1-2 tubers together with the meat in a meat grinder or, if the minced meat is ready, finely grate). Bread soaked in milk (water). Greenery(green onions, spinach, dill, parsley, cilantro are suitable - individually or a mix). Another addition - cereals. The neutral taste of oatmeal gives priority to meat, acts softly and unobtrusively, but beef patties turn out juicy, soft and tasty.

Ingredients

• minced beef - 1 kg
• “Extra” oat flakes - 6 tbsp. spoons
• onion - 3
• egg - 2
• salt, pepper, vegetable oil for frying

Step-by-step cooking recipe

Pour the oatmeal into a small bowl, pour in one and a half cups of boiling water and set aside.

Beat the eggs into the prepared ground beef.

Chop the onion. You can chop it finely, grate it or pass it through a meat grinder. Put it in the minced meat. Add salt.

Add the swollen oatmeal.

Mix the minced meat thoroughly, taste for salt, add pepper and other spices if desired. Beat it off a little. Form small cutlets.

Fry minced beef cutlets, like all others, in a preheated frying pan with vegetable oil over medium heat. Fry on each side until a delicious golden brown crust forms.

The cutlets are very good hot. Serve them with vegetables or a side dish.

Oatmeal is used instead of bread crumbs in this recipe. Instead of eggs, you can use potato flour passed through a meat grinder; it holds the minced meat together perfectly. Sometimes you can meet dietary option preparing cutlets from minced beef and onions (without bread and eggs), in this case a little skim milk is added to the minced meat, although, for my taste, it still turns out a little harsh.
In addition to the above, the cutlets may include greens, green onions, and spinach. It turns out very tasty with the addition of semolina.

You can make the cutlets soft and juicy by covering them with a lid after turning them over. You need to fry under the lid for about 7 minutes. Or put the quickly fried cutlets in a pan, pour a little hot water and simmer over low heat with a lid. The cutlets will be steamed and juicy.

By the way, they can not only be fried, but also cooked in the oven or steamed. If you want to make it in the oven, then place the formed cutlets on a lightly greased baking sheet, cover it with foil and bake at 190 C for about half an hour. To steam, if you don’t have a steamer, make an improvised one from a large pan of water and a colander that should not reach the water. Place the cutlets along the sides of the colander, and when the water in the pan boils, insert the colander into the pan, cover with a lid and cook for 10 minutes, then turn over to the other side and keep for the same amount of time.

I’ll give you another cutlet recipe for the collection.

Ground beef cutlets with cheese

Ingredients:

• minced beef 600g
• onion 1
• egg 1
• wheat bread crumb 1 piece
• milk 1 glass
• Dutch type cheese 120 g
• breadcrumbs 150g
• frying oil 40g
• salt, pepper to taste

Cooking method

Soak the crumb in milk.
In a bowl, mix the minced meat and egg, add salt and pepper to taste.
Grate the cheese and finely chop the onion. Add squeezed (optional) bread, cheese and onion to the minced meat with the egg and mix with your hands until smooth. Roll in breadcrumbs and fry until done in a preheated and greased frying pan.

Some housewives believe (perhaps rightly) that tender cutlets can only be obtained in the oven. To do this, you need to coat a baking sheet with oil (vegetable or butter), place the minced beef cutlets in breadcrumbs and place the baking sheet on the middle shelf. Bake until cooked at 200 degrees, usually bringing the cutlets to golden crust takes 30-40 minutes.

Beef cutlets are a very versatile dish. On the one hand, delicious cutlets allow you to satisfy your family. On the other hand, if you serve them with a special sauce, they will take their rightful place on the holiday table.

Beef cutlets - food preparation

You need to approach the choice of meat for cutlets very responsibly. Of course, you can use ready-made store-bought minced meat. But it has several disadvantages: there is practically no meat juice in such minced meat, it is impossible to vouch for the quality of the product and the thoroughness of pre-processing.

Therefore, it is better to prepare minced meat yourself, purchasing for this the neck part, parts of the back, lean beef brisket. These parts of beef contain more collagen - they improve the taste of the dish.

Speaking of preparing meat, it needs to be thoroughly cleaned - removing unnecessary fat, cartilage and connective tissue.
You can also use a meat grinder for grinding, but then some of the meat juice will be lost. Therefore, it is better to chop the meat for cutlets. It is most convenient to do this with two heavy, sharp and large knives. When chopping meat, you can add beef kidney fat (one fourth of the amount of meat), which will make the cutlets more juicy. To the chopped meat with fat, add a crumb of bread, which is soaked in milk. It is advisable to use white bread and not fresh pastries, let it be a little stale.

Beef cutlets - preparing dishes

You need to fry the cutlets in a frying pan, the type of coating of which is not so important. It is better to pay attention to something else: during frying, meat juice is released from the cutlets, which will burn. Therefore, after some time of frying the next portion of cutlets, black spots may appear on them. Then it is better to start frying in a second frying pan, and the first one should be washed.

Beef cutlets - the best recipes

Recipe 1: Chopped Veal Cutlets

The cutlets prepared according to this recipe turn out to be very juicy, although chopping the meat is somewhat tedious. The specified amount of ingredients makes 4 servings.

Ingredients:

400 grams of veal tenderloin,
2 eggs,
2 cloves of garlic,
large onion,
a little flour
100 grams of vegetable oil,
salt, 5 sprigs of parsley.

Cooking method

1. Beef meat must be cleaned of fat and films, then chopped into fairly coarse mince 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, you need to chop the 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 the cutlets in flour. And then fry in very hot oil. On each side you need to wait 3-4 minutes. Then cook the cutlets for 4-6 minutes in the oven, preheated to 190°C, until cooked. Afterwards, serve with potatoes or juicy vegetables.

Recipe 2: Cutlets with mustard sauce

A very spicy dish that will surely appeal to those who love spicy cuisine. The specified amount of ingredients will yield 6 servings. Preparing these cutlets takes about an hour.

Ingredients:

800 grams of ground beef,
1 large onion,
2 tablespoons vegetable oil,
1 egg,
2 cloves of garlic,
a bunch of parsley.
For the sauce:
300 milliliters of cream with 22% fat content,
3 tablespoons mustard,
salt.

Cooking method

1. You need to peel and chop the garlic and onion. Wash the parsley, dry it, and then finely chop it.

2. In a bowl, mix the ground beef, garlic, onion, egg and parsley. Season all this with pepper and salt. Place the prepared minced meat in the refrigerator for half an hour.

3. Then you need to form small round cutlets from the minced meat.

4. In heated oil, fry the cutlets on both sides, turning them over periodically. Prepare the sauce by whipping cream and mustard. This sauce needs to be poured into the frying pan. And, reducing the heat, keep the cutlets under the lid for another 10 minutes.

Recipe 3: Tender Beef Cutlets

These cutlets are juicy and tender thanks to the addition of milk to the minced meat. By the way, they cook quite quickly - only about half an hour.

Ingredients:
500 grams of ground beef,
large onion,
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, you need to grate peeled potatoes, garlic and onions.

2. The minced meat should be mixed with grated vegetables, then add milk, mustard and a lightly beaten egg. Don't forget to add pepper and salt.

3. The minced meat should be kneaded with your hands, and then formed into small oval cutlets. Before frying, cutlets need to be rolled in a mixture of semolina and breadcrumbs. Then fry in hot oil.

- about bread. Some say that there is no need to put bread in cutlets - they say, this is a relic of the Soviet past, when bread was added in order to save money. In fact, bread is added to retain the juice in the cutlets. After all, the connection of fibers in meat passed through a meat grinder is broken - the juice will simply flow out during frying. While the bread absorbs this juice, the cutlets turn out juicier.

- about eggs. Some recipes for making cutlets indicate the addition of eggs, others do not. But it is believed that it is not worth adding eggs to minced meat - the egg white quickly coagulates when frying, and this contributes to the loss of cutlet juice.

- about the onion. Experienced housewives believe that chopped onions should be added to minced meat not raw, but lightly sautéed in butter. Raw onions make the finished cutlets tougher.

- about water. Experienced cooks make cutlets more juicy by adding a little very cold water or finely crushed ice to the minced meat. This ensures that during frying it is the water that will evaporate, and the meat juice will remain in the cutlets.
The main thing is to know when to stop. If you add too much water, the cutlets may begin to fall apart.

- about fat. The best option for frying cutlets is ghee. You can also use pork lard. If it is not there, then fry it in vegetable oil.