The most common dish made from minced meat is cutlets. They are made from chicken, pork, but the most delicious are made from beef.

Beef cutlets are baked in the oven, fried in a frying pan, and also steamed using a double boiler, pressure cooker or multicooker for this purpose.

Subtleties of cooking

• To make the cutlets soft, minced meat is made from that part of the beef carcass where there is the least connective tissue. For example, from a tenderloin. The age of the carcass also matters. The younger the meat, the more tender the cutlets will be.
• For juiciness, pork meat is added to the ground beef. You can add a little lard, minced with the beef, or a piece of softened butter. For a more delicate consistency, add a little sour cream or mayonnaise to the minced meat.
• Steam cutlets do not have that appetizing fried crust that improves their taste and appearance. Therefore, various spices, spicy herbs, onions, garlic, and pepper are added to the minced meat. These additives give the cutlets a spicy taste and aroma. Beef goes well with spices such as marjoram, oregano, basil, thyme, parsley, and curry.
• Cutlets made from one ground beef are dense. Therefore, it is recommended to add chopped raw potatoes, bread soaked in milk, semolina, tomatoes, carrots and other vegetables.
• The quality of the finished cutlets depends on how thoroughly the minced meat is mixed.
• Steamed cutlets do not need breading, but many housewives still roll them in breadcrumbs or flour before cooking.
• To prevent the cutlets from sticking to the grill during cooking, it must be greased with vegetable or butter.
• Beef takes longer to cook than chicken, and this must be taken into account when setting the steaming time for cutlets. To make the cutlets cook faster, you only need to pour into the multicooker bowl hot water.

Steamed beef cutlets with sour cream in a slow cooker

Ingredients:

• minced beef – 500 g;
• onion – 1 pc.;
• sour cream – 1 tbsp. l.;
• egg – 1 pc.;
• salt and black pepper - to taste;
• garlic – 3 cloves.

Cooking method

• Prepare the minced meat. If it is frozen, then it must be defrosted at room temperature. Place in a bowl.
• Peel the onion and garlic. Grind in a blender.
• Combine with minced meat.
• Break the egg into the same bowl, add sour cream, salt and pepper.
• Knead the minced meat thoroughly with your hands until smooth.
• Prepare the multicooker for use. Grease the steaming grate with vegetable oil.
• Soaked in cold water Use your hands to separate small portions of minced meat and form into round cutlets. Place them on the wire rack. Pour hot water into the multicooker bowl. Place a grill with cutlets.
• Set the “Steam” program. Cook for 30–40 minutes.
• Serve hot cutlets with any side dish.

Steamed beef cutlets with raw potatoes in a slow cooker

Ingredients:

• minced beef – 500 g;
• raw potatoes – 1 pc.;
• onion – 1 pc.;
• egg – 1 pc.;
• milk – 100 ml;
• loaf without crust - 1 slice;
• salt - to taste;
• black pepper - to taste.

Cooking method

• Peel the potatoes and onions and pass through a meat grinder. Place in a bowl with minced meat.
• Pour milk over a slice of loaf and wait until the bread gets wet. Combine it with meat and vegetables.
• Add egg, salt, pepper. Knead the minced meat thoroughly.
• Using wet hands, roll the minced meat into cutlets. Place them on a greased steaming rack.
• Pour hot water into the multicooker bowl, place the container with the cutlets, and close the lid.
• Cook for 30–35 minutes in the “Steam” mode.

Steamed beef cutlets with paprika in a slow cooker

Ingredients:

• minced beef – 500 g;
• onion – 1 pc.;
• egg – 1 pc.;
• white bread or loaf without crust - 1 slice;
• paprika – 1 tbsp. l.;
• milk – 100 ml;
• salt - to taste;
• black pepper - to taste;
• chopped parsley - 2 tbsp. l.

Cooking method

• Soak the bread in milk and leave for half an hour.
• Combine it with minced meat.
• Grind the onion in a blender until pureed and place in a bowl with meat.
• Break the egg there.
• Add finely chopped parsley, pepper, salt and paprika.
• Mix the minced meat well.
• Grease the multicooker rack with oil. Moisten cold water hands and form the minced meat into round cutlets. Place them on the wire rack.
• Place the container with the cutlets in the multicooker. Turn on the “Steam” program. Cook for 35 minutes.

Note to the hostess

• If you want to cook breaded cutlets, roll them in breadcrumbs before placing them on the grill.
• The side dish can be cooked in a slow cooker along with the cutlets. But for this there must be enough water in the bowl. For example, boil potatoes. The water in which it will be boiled will be enough to produce abundant steam. But in this case, dinner will take much longer to prepare (about an hour), since the countdown will begin from the moment the water boils.
• Feel free to add different vegetables to the ground beef for cutlets. Carrots and beets will add to the cutlets bright color and extraordinary taste.

Instead of roasts, chops, and especially sausages, try steamed meats. This hearty dish will help satisfy your appetite without harming your health and figure.

Necessary:

400 grams each of pork and beef;
1 potato;
1 onion;
2 chicken eggs;
30 ml 3.2% milk;
3 cloves of garlic;
20 grams of dill;
1/3 teaspoon each of ground black and allspice;
salt to taste.

How to cook meat cutlets:

Wash the pork and beef thoroughly, dry, cut into cubes and pass through a meat grinder.


Peel the vegetables and chop: onion and garlic into small cubes, grate the potatoes on a coarse grater.


Mix them thoroughly with meat, eggs, milk, season with two types of pepper and salt.


Form the minced meat into cutlets, place on a steamer rack and cook for 30 minutes.


Before serving, sprinkle with chopped dill.

Recipe for making poultry cutlets

Replace fried poultry with delicious steamed cutlets. You can serve them with fresh or boiled vegetables as a side dish. And a delicious low-calorie lunch is ready.

Necessary:

500 g chicken thigh or breast fillet;
2 carrots;
1 onion;
3 tbsp. spoons of oatmeal;
50 ml milk;
1/4 teaspoon each of dried rosemary and ground white pepper;
salt to taste.

How to cook poultry cutlets:

Peel the top layer of onions and carrots.


Rinse the chicken fillet under running water and dry.


Cut everything into pieces and puree in a blender until smooth.


Stir in oatmeal, milk, spices and add salt to taste.


Roll the resulting mass into balls the size of apricots, flatten them a little and place in a double boiler for 25 minutes.

Fish cutlet recipe

Do not fry, it is better to steam it into tender cutlets. The result is a tasty and healthy dish for the whole family.

Necessary:

500 grams of lean fish fillet (cod, pollock, pike, pike perch, navaga, etc.);
40 g stale white bread;
50 ml milk;
1 chicken egg white;
1/3 teaspoon oregano;
salt to taste.

How to cook fish cutlets:

Prepare the fish fillet. If it's frozen, defrost it completely on the bottom shelf of the refrigerator first.


Cut the fillet into slices and turn in a meat grinder 2-3 times to crush the bones remaining during cutting.


Soak the bread in milk and add to the fish.


Mix everything with oregano and salt to taste.


Beat the chilled egg white into a foam and add it to the minced meat.


Scooping it with a tablespoon, make cutlets and lightly beat them on the table so that they are more elastic.

Recipe for making vegetable cutlets

Steam cutlets vegetables are simply a storehouse of useful substances that are not lost at all with this method of preparation, unlike frying or stewing.

Necessary:

2 large potatoes;
1 beet;
1 carrot;
150 g cauliflower;
1 onion;
1 small green apple;
6 tbsp. spoons of flour;
1/3 teaspoon each of curry and ground black pepper;
salt to taste.

How to cook vegetable cutlets:

Peel all the vegetables and apple and grate on a fine grater.


Pepper everything, add salt, add flour and stir the minced meat.


Form balls out of it, place in a steamer and cook for 25-30 minutes.

Steamed cutlets are considered a dietary low-calorie hot dish. They are much healthier than their fried and stewed counterpart. Therefore more useful meat dish Doctors allow them to be eaten for peptic ulcers, and they are also introduced into the diet of children in their first year of life.

In addition to their beneficial qualities, cutlets are also very tasty. Cooked over steam, they have their own special flavor and a whole range of delicious recipes.

How to cook steam cutlets

Steamed meat is much more tender than fried meat. How to cook steam cutlets? Most often in a double boiler. But if such a device is not at hand, you can use others. For example, put a liner with holes on a simple pan. A pressure cooker gives the same effect. Each layer of the pan is greased with oil, and the meat balls are laid out. Suitable for cooking dietary dishes and a slow cooker. It has a special form that is attached above a layer of water. In a special mode you can cook cutlets very quickly. Even a simple frying pan can be adapted for steaming meat products. It is also possible to cook hot stuffed meat in the oven.

The mass for the steam chops must be crushed strongly. Either several times in a meat grinder or in a blender. This way the finished dish will be juicy and tender.

If you plan to cook fish cutlets, a few drops of lemon juice will help remove the specific fishy smell. It is added to raw minced meat.

Meat balls are prepared from any type of raw material - you can use mixed minced meat, pure poultry, pork or beef.

The smaller you roll the balls, the faster they will be ready. This advice is good for those times when you need to feed your family and guests quickly.

Unnecessarily juicy minced meat fasten with a larger portion of bread crumbs, flour or breadcrumbs.

The products will be softer if you beat the ground workpiece in advance.

The crumb of white bread soaked in milk or water will add splendor.

Minced chicken for steam cutlets

• Chicken fillet – 500 grams
• Loaf – 2 pieces
• 2 onions
• Some milk

Grind clean meat. Dip the baked goods in milk, knead by hand, and mix with the meat preparation. We give it time to soak.

The onions can be grated into ground meat, or directly mixed with the meat. Seal with egg. You can diversify the taste with any sprigs of greenery.

All that remains is to give shape to our products. Place on a tray and turn on the steamer. Half an hour and you can take a sample.

Ground beef for steam cutlets

Beef that is denser in structure is usually flavored with butter. It's always in the recipe.

• A piece of butter -20 grams
• Beef meat - half a kilogram
• Bread – 100 grams
• A few spoons of milk

Grind the meat pieces in a blender, grinding well. Pour milk over the bread portion, knead and mix together. We send it here too butter. Knead and throw on the table.

We cook in any convenient way. We mold oblong shapes, place them over boiling water and hold them over a stream of hot air for about 30 minutes.

Beef meatballs turn out soft if you replace the bread product with rolled oats. Soak the oatmeal in advance and add it to the mix. They cook very quickly.

Minced pork for steam cutlets

• Half a kilo of pork
• Butter – 25 gr.
• Onion head
• Potatoes – 1 piece

For this dish, you need to choose a leaner tenderloin. After all, if fat can be rendered in a frying pan, then it will be tasted here.

Grind the tenderloin in a meat grinder, twist the potatoes and onions with it.

Then manually knead the oily ingredient into the twisted meat and add salt according to your preferences. Round, oval, ball-shaped - choose the shape of the products yourself. It is best to bake steamed pork cutlets in the oven with the addition of water. Be guided here intuitively - the flatbreads should look ready. If you use a multicooker, there is a special mode. Just turn it on and wait for the right time.

This is one of the “fastest” hot dishes. Successful culinary searches to you.

If you steam the cutlets, the nutritional value and benefits of the finished products are preserved. This a good option saving time, and most importantly maintaining health.

Steamed turkey cutlets in a slow cooker

This is the easiest cooking method, suitable for children and diets, ideal for a healthy dinner. It is recommended to cook from poultry loin.

Ingredients:

• turkey – 540 g fillet;
• parsley (greens) – 1 tbsp. spoon;
• salt;
• onion – 1 pc.

Preparation:

1. Wash the piece of meat and dry it paper towel, cut into pieces.
2. Pass the pulp along with the onion through a kitchen chopper.
3. Chop the parsley, place in the minced meat, and add salt. Mix.
4. Pour water into the steamer bowl and coat the grate with oil.
5. After wetting your hands in water, form the product, roll it into an oval, and flatten it.
6. Place the pieces on a wire rack, leaving space between them so that they do not stick together during cooking.
7. Now you need to set the mode. This dish requires “Steaming”. Turn on the timer for half an hour.

Cooking from minced fish

Fish cutlets are distinguished by their most delicate taste and juiciness. Children will appreciate them. Ideal for maintaining your figure.

Ingredients:

• fish fillet – 570 g;
• pepper;
• bread (white) – 2 slices;
• salt;
• onion head;
• flour;
• milk – 110 ml.

Preparation:

1. Soak the bread pulp in milk for 10 minutes.
2. Peel and cut the onion into pieces.
3. Grind the fish fillet and onion in a chopper.
4. Beat in the egg.
5. Squeeze out the bread, add to the total mass, add salt and pepper.
6. Mix everything thoroughly. Form into balls.
7. Fill the pan with water and place the ingredients in the container. Cover with a lid. Cook for 2/3 hours.

Steamed chicken cutlets

Steaming chicken cutlets is very easy. Just knead the minced meat, select the mode and time. Cheese will help diversify and emphasize the taste.

Ingredients:

• loaf – 110 g;
• chicken fillet – 700 g;
• salt;
• bulb;
• cheese – 170 g;
• spices;
• egg;
• milk – 100 ml.

Preparation:

1. Slice the prepared chicken fillet.
2. Chop the onion.
3. Pass through a blender or meat grinder.
4. Pour milk over the bread product and leave until the liquid is completely absorbed.
5. Grate the cheese and add to the minced meat.
6. Pour in the egg, sprinkle with spices and salt.
7. Place the squeezed loaf into the minced meat. Mix everything.
8. After wetting your hands in water, roll into balls. Place on a steamer rack.
9. Pour water into the container.
10. Cook for half an hour.

Juicy version of minced pork

One of the most common pork dishes is cutlets. To make them easier to digest, try steaming them.

Ingredients:

• milk – 1 tbsp. spoon;
• minced pork – 800 g;
• pepper;
• potatoes - 1 tuber;
• salt;
• onion – 1 pc.;
• garlic – 3 cloves;
• egg – 2 pcs.

Preparation:

1. Finely chop the onion and garlic.
2. Grate the potatoes through a fine grater; it will help the cutlets keep their shape. Mix with minced meat. Add onion and garlic and stir.
3. Break the eggs, add salt and pepper. Stir. The mixture will be sticky; to make it easier to form balls, wet your hands with water. Make cutlets and place in a steamer. Do not apply the products tightly, so as not to get a shapeless mass.
4. Cook for half an hour.

Diet recipe for steaming in a slow cooker

Our grandmothers also cooked steamed cutlets. We had to build various devices to do this healthy dish. In the age of high technology, many housewives have an irreplaceable assistant - a multicooker, which helps reduce cooking time. Steamed cutlets in a slow cooker cook evenly and turn out juicy and tasty.

Ingredients:

• chicken fillet – 550 g;
• carrots – 1 pc.;
• onion – 1 pc.;
• butter – 45 g;
• egg – 1 pc.;
• kefir – 80 ml;
• pepper;
• salt;
• semolina – 2 tbsp. spoons.

Preparation:

1. Cut chicken fillet, onion, and carrots into pieces. Place all components in a grinder and grind to the required fraction.
2. Break the egg, pour in kefir. Mix. Add to minced meat.
3. Place softened butter, semolina, stir, add salt and sprinkle with pepper. Leave for half an hour. This is necessary for the semolina to swell.
4. Coat the container intended for steam cooking with oil.
5. Pour water into the bowl. Place the container in place.
6. Make cutlets.
7. Place it in the device.
8. The dish takes half an hour to prepare.

Beef cutlets step by step

Although beef is tough meat, it can be cooked amazing taste the most tender cutlets. Find out how to do this from this recipe.

Ingredients:

• milk – 120 ml;
• beef – 700 g;
• garlic – 2 cloves;
• butter – 50 g;
• breadcrumbs – 120 g;
• onion – 1 pc.;
• pepper;
• bread - 3 slices;
• salt;
• egg – 1 pc.

Preparation:

1. Soak the loaf in milk.
2. Cut the onion into pieces, then the beef. Place in a kitchen chopper. Add garlic.
3. Beat in the egg and add salt.
4. Grate the butter, add to the minced meat, sprinkle with pepper. Mix.
5. Place the formed balls in breadcrumbs and roll.
6. Place in a steamer.
7. Cook for half an hour.

Steamed cabbage cutlets

The dish is suitable for everyone who adheres to healthy eating. It is considered a rational option for improving infant feeding.

Ingredients:

• cabbage – 450 g;
• sesame – 2 tbsp. spoons;
• semolina – 3 tbsp. spoons;
• breadcrumbs - 5 tbsp. spoon;
• salt;
• egg – 1 pc.

Preparation:

1. Finely chop the peeled cabbage, place in a saucepan and add salt. Fill with a small amount of water. Simmer the vegetable until half cooked, 30-40 minutes.
2. Gradually add semolina into the prepared vegetable and stir. Simmer for another 5-10 minutes.
3. Break the egg and form into cutlets.
4. Mix crackers with sesame seeds.
5. Roll in breadcrumbs.
6. Place in steamer basket.
7. Simmer for a quarter of an hour. Serve with milk or sour cream sauce.

Steamed carrot cutlets

A healthy, complete dish that is very beneficial for a child’s body.

Ingredients:

• milk – 90 ml;
• chicken fillet – 570 g;
• breadcrumbs;
• bread (white) – 110 g;
• salt;
• egg – 1 pc.

Preparation:

1. Pour milk over the loaf and hold until completely saturated with moisture. Squeeze at the end.
2. Cut the prepared fillet into pieces.
3. Place the prepared products into the chopper and pass through.
4. Pour in eggs, salt. Stir.
5. Decorate meat products, roll in breadcrumbs.
6. Pour water into a container and boil.
7. Place the preparations in a colander.
8. Place it in a container.
9. Simmer for half an hour with the lid closed.

An option for those on a diet - in a double boiler

This is a tasty, nutritious, and most importantly healthy dish. To make the cutlets airy and fluffy, you need to add a loaf that has been pre-soaked in milk for a quarter of an hour.

Ingredients:

• minced meat – 500 g;
• breadcrumbs;
• egg – 1 pc.;
• pepper;
• milk – 90 ml;
• onion – 3 heads;
• salt;
• garlic – 3 cloves;
• olive oil – 1 teaspoon;
• loaf – 130 g.

Preparation:

1. Pour milk over the loaf and let stand for a quarter of an hour.
2. Peel the garlic, onion, grind in a blender. Mix with minced meat.
3. Beat in the egg, salt and pepper. Mix.
4. Following the instructions for your device, add the required amount of water.
5. Scoop out the minced meat and form into cutlets.
6. Dip each one in breadcrumbs.
7. Place in the steamer section.
8. Cover with a lid.
9. Cook for half an hour.

When steamed, cutlets are not just tasty. They are also extremely useful due to the fact that due to the absence of fat in this method of heat treatment of the dish, it will contain significantly less harmful cholesterol and calories. On the contrary, it will be possible to preserve many times more vitamins and other nutrients than with a different method of preparation.

This food has one more advantage: it is suitable for the diet of people of virtually any age. It can also be enjoyed by children who are just beginning to get used to eating dishes from the common table, as well as those who are sick and must be on a special diet. As a rule, doctors do not prohibit steaming cutlets in such situations and often even recommend them - to saturate a weakened body with proteins.

However, some link the creation of the above food with the presence in the house special device- steamers. There are those who believe that in the absence of such a device it will be very difficult to find an adequate replacement for it. This approach is incorrect because in reality there are several ways to make steamed cutlets without a steamer.

One of the simplest methods known to a considerable number of housewives is the use of a flat-bottomed colander or sieve along with a sufficiently capacious saucepan with a lid. The latter should be slightly larger in diameter than the first, but such that they do not fall into it, but are held at the top.

The pan must be filled with enough liquid. However, its level, even when boiling, should be left just below the bottom of the sieve or colander. The dish is steamed, not boiled! However, you should not allow the liquid to completely boil away.

You can make cutlets any way you like. suitable recipe. For example, from half a kilogram of meat, a quarter of a white loaf pre-soaked in a glass of milk, one onion, an egg and spices. Traditionally, all components are passed through a meat grinder, and not very large balls are formed from the resulting mass.

The cutlets must be placed in a sieve or colander so that between them there is short distance. Next, the vessel must be placed on top of a pan with boiling liquid and covered with a lid. Reducing the heat slightly (to medium), you need to cook the food for about 30-40 minutes. To determine readiness, break one cutlet. The meat inside it should be uniform in color, and the flowing juice should be transparent.

For other methods of creating steam cutlets, a metal sieve is also useful. In addition to this, you will need pans of various sizes, a piece of gauze at least 50x50 cm, twine and a grill grate from the microwave.

Pour water into one of the saucepans, whose diameter is about 20-25 cm, and cover everything with gauze, tying it tightly with twine. The fabric then needs to be pushed down a little to form a kind of hemisphere. After boiling water, place the cutlets on cheesecloth and, covering the pan with a lid, cook the dish for 35-40 minutes.

Instead of gauze, you can try placing a special rounded grill stand inside a pan of suitable diameter. Heat treatment of cutlets on it usually lasts about 40 minutes.

In each case, you need to ensure that the lid on top tightly closes the pan. Otherwise, the cooking time for steam cutlets will be increased - up to 60 minutes, or even more.

This dish will differ from its fried version in the absence of a golden brown crust. At the same time, however, it will be much juicier and more tender in taste.