Delicious minced pork and beef cutlets. Beef and pork cutlets

Peeled onions and garlic cloves are passed through a meat grinder or chopped in a blender. Soak white bread in cold milk, lightly squeeze it and knead it with a masher. Add bread, onion and garlic to the prepared chilled minced pork and beef, stir until smooth. Put sour cream and egg yolks there (whites are excluded, as they impart rigidity to the cutlets), salt and pepper to taste, knead again so that the minced meat becomes tight and elastic, and the yolks and sour cream are completely absorbed into it.

Heat the vegetable oil well in a frying pan, and pour crackers into a wide flat plate. Pour cold water into a deep bowl - you will need it when forming the cutlets. Wetting your hands with water, separate small pieces of minced meat, form them into cutlets, roll them in breadcrumbs and place them in a frying pan. First fry without a lid. When the cutlets are fried on the bottom, turn them over with a spatula, cover the pan with a lid and fry for some more time until cooked.

Cutlets prepared according to this recipe will retain their juiciness even after they have cooled.

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How to cook juicy and tender beef and pork cutlets. All the secrets of making homemade cutlets from minced pork and beef

Cutlets are a universal dish that both adults and children love.

They can be introduced into a child’s diet as early as 10 months, and steamed cutlets can be consumed even by people who are on a diet for health reasons.

And, of course, every housewife has her own special recipe.

General principles for preparing beef and pork cutlets

The taste of homemade cutlets, first of all, depends on the meat from which the minced meat is prepared. It must be fresh. Some prefer shoulder or hind quarters, while others prefer pork neck and beef tenderloin. It all depends on whether you like lean or fatty meat. For cutlets, it is still preferable to buy meat with a small amount of fat so that they turn out juicy. Minced pork and beef for cutlets is considered universal, where lighter pork fat is added to fatty beef.

You can prepare the minced meat yourself by grinding purchased pieces of meat in a meat grinder or blender. But you can immediately purchase ready-made minced meat. In this case, you will not know what you put in it, but you will be able to prepare the intended dish very quickly, without much effort.

At the discretion of the hostess, the following is added to the minced meat:

Onion. It can be added raw or fried until golden brown. And some people prefer to use both of these types when cooking. Onions add juiciness to our cutlets and improve their taste. However, if your household members are ardent opponents of this vegetable, then the cutlets will turn out without it;

Bread. Basically, they take white bread or a loaf and soak it in water or milk. It is believed that you need to take bread pulp. However, as practice shows, the presence of a crust does not impair their taste at all, and when softened it is not even noticeable. It is recommended to proportionally add 1/5 of the bread to all the minced meat. Bread is needed to absorb and retain the juice in the cutlets. This will prevent the juice from leaking out during frying, and the cutlets will not turn out hard and dry;

Lovers of making cutlets are also divided into supporters of adding eggs to minced meat and their opponents. Both of them have their own arguments. The former believe that when using eggs, the cutlets will not fall apart, while the latter are confident that the white will coagulate when frying, and not only will not stick to the minced meat, but will also separate it;

A frequent guest in this recipe is grated raw potatoes. Using it with or instead of bread will also add richness to your dish;

There are people who like to add garlic to these cutlets. However, they must be consumed immediately hot, otherwise when they cool down they do not have a very pleasant aroma;

Salt and pepper are added to taste and it’s up to you what kind of cutlets you want;

You can also add a little water to the minced meat, this will make them softer. The main thing is not to overdo it;

Some housewives add semolina to the cutlets to glue the minced meat together, but in most cases this is an unnecessary addition;

For breading you can use flour or breadcrumbs.

Recipe 1. Classic minced pork and beef cutlets

This is a traditional recipe that every housewife strives to diversify with additional ingredients in her own way.

Minced pork and beef - 1 kg;

Loaf or bread (preferably white and slightly dry, since fresh bread can cause sourness) - 1/3 part or 200 grams;

Onions - 3 heads;

Distilled water at room temperature - 1.5 cups;

Salt, pepper - at your discretion;

1. Cut the roll or bread into pieces and fill with water or milk. The liquid should be at room temperature.

2. Cut the raw onion into small pieces or pass it through a meat grinder. If desired, onions can be sautéed in butter.

3. Add bread, from which water has drained, to the minced meat, onion and beat in the egg.

4. Add salt and pepper to taste and mix everything well.

5. Place a frying pan on the fire and add vegetable oil.

6. Form cutlets, place them in a heated frying pan and fry until golden brown.

7. At the end of cooking, add a little water to the pan and steam the cutlets for 10 minutes.

Recipe 2 Minced pork and beef cutlets with herbs

The use of greens gives this dish an appetizing look and flavor.

Minced meat (ideal combination: pork + beef) - 600 grams;

One onion;

Medium size chicken egg - 1 pc.;

Dill, parsley - one bunch each;

Garlic (at your discretion) - 1-2 cloves;

Salt, ground black pepper;

Flour for breading.

1. Take purchased minced meat or grind pork and beef in a meat grinder.

2. Heat the milk a little and pour it into the pulp of white bread or loaf.

3. Finely chop the onions and greens.

4. Combine the minced meat, bread, from which you drain the milk, onions and herbs.

5. Add the egg, salt and pepper.

6. Thorough hand kneading gives the cutlets softness and juiciness. It will also help if you beat the minced meat in a bowl.

7. From the resulting mixture we form cutlets as desired. These look very nice in an oval shape. Roll them in flour.

8. Fry the cutlets over moderate heat so that they are fried from the inside. Cooking time is 20 minutes.

Recipe 3. Beef and pork cutlets in the shape of hedgehogs

This recipe is suitable for little gourmets and will delight children, for example, at a children's party.

Bread - 4 pieces or 3 pieces of minced meat;

Sour cream or yogurt (with a high percentage of fat content, and use yogurt without fruit additives) - 1 tbsp;

Hard boiled eggs - 3 pcs.;

Raw chicken egg - 1 pc.;

Breadcrumbs (can be yellow) - 4 tbsp;

Black peppercorns - for decorating hedgehogs;

On average, the indicated amount should yield 6 large cutlets.

1. Grind the meat in a blender or meat grinder and mix the ingredients together.

2. Fill the pulp of white bread or loaf with milk and let stand for 10-15 minutes.

3. Hard-boil 3 eggs for about 7-8 minutes.

4. Cut the boiled eggs in half. Mash or grate the yolks on a fine grater, add chopped green onions, salt and fill the resulting mixture with egg whites.

5. Add bread pulp, egg, salt, semolina to the twisted minced meat. Beat everything thoroughly and mix.

6. Stuffed eggs wrap in minced meat and give it a hedgehog shape.

7. Decorate the cutlets with peanuts instead of needles, black peppercorns instead of eyes and nose, sprinkle breadcrumbs on top for beauty.

Recipe 4 Beef and pork cutlets “Festive”

The technology of such cutlets is reminiscent of preparing chicken Kiev. However, here we will not use chicken fillet, and let's cook everything from minced meat.

Pork and beef in equal quantities - this recipe is for 1 kg;

Hard cheese - 100 grams;

Onions - 2 heads;

Rusks from 4 slices of white bread;

Salt, pepper to taste;

Butter - 100 grams;

Breadcrumbs - 1 pack;

Flour for breading;

1. Prepare the filling: grate the cheese on a fine grater, crush the softened mixture with a fork butter and mix it all with finely chopped dill.

2. Roll small oval balls from the resulting mixture. Let them cool until required.

3. Fill the bread crackers cut into squares with cold water until they become soft. Then drain the remaining water.

4. Grate the onion on a coarse grater or cut it into small pieces.

5. Prepare the minced meat: grind the pork and beef in a meat grinder. We combine meat, crackers, 1 egg and spices with each other.

6. Divide the resulting minced meat into portions, in each of which we wrap a piece of prepared butter with cheese and herbs.

7. Roll the festive cutlets in several stages: in flour, beaten egg, breadcrumbs.

8. Fry the cutlets until golden brown over moderate heat.

Recipe 5 “Hercules” minced pork and beef cutlets

Their peculiarity is the addition of oatmeal instead of eggs.

Oatmeal - 100-140 grams;

Breadcrumbs or flour - 100 grams;

1. Pour milk at room temperature into the prepared minced meat.

2. Add peeled and grated onions.

3. Add oatmeal, salt, pepper and herbs. Oatmeal can be ground in a coffee grinder until it becomes flour.

4. Mix everything well, cover with cling film and put in the refrigerator for 1 hour.

5. Form small cutlets from minced meat, roll them in breadcrumbs and fry in a hot frying pan over vegetable oil until ready.

6. After a golden brown crust appears on the cutlets, add 100 ml of water to the frying pan and simmer until the liquid evaporates.

Recipe 6 Minced pork and beef cutlets with rice

These cutlets are very filling.

Round rice - 200 grams;

Onions - 2 heads;

Garlic - 1-2 cloves (optional);

1. Rinse the rice under running cold water. Place it in a saucepan and pour boiling water in the amount of 1 cup of rice to 2 cups of water.

2. Add onions and garlic minced in a meat grinder to the minced meat.

3. Also add cooked rice, salt and pepper to the minced meat. Mix everything thoroughly and form cutlets.

4. Heat the frying pan until hot. Pour in vegetable oil.

5. Place the cutlets and fry them over low heat for 7-10 minutes. Then turn the cutlets over to the other side, cover the pan with a lid and fry for another 5 minutes.

Recipe 7 Quick minced pork and beef cutlets

These cutlets will come in handy when you need to whip up lunch.

Minced pork and beef in equal percentages - 600 grams;

Raw eggs - 4 pcs., but you can take less;

Mayonnaise (will add taste and juiciness to the product) - 50 grams;

1. Finely chop green onions.

2. Peel raw potatoes and grate them.

3. Add to the prepared minced meat: onion, potatoes, egg, salt and pepper.

4. Mix the indicated components.

5. Add mayonnaise and flour and mix again.

6. Fry in vegetable oil for 4-5 minutes on both sides until cooked.

Tricks and tips for preparing minced pork and beef cutlets

1. To prevent the minced meat from falling apart when frying, mix it well and leave it in the refrigerator for half an hour.

2. Stir the minced meat better with your hands, so you will feel its consistency and the absence of lumps.

3. To prevent the minced meat from sticking to your hands, wet your hands with water when forming cutlets.

4. Before frying, the pan must be well heated. Don't overdo it with oil. There should be just enough of it to cover the pan. Fry them for 2-3 minutes over high heat, and then close the lid and cook until done.

5. After frying, simmer the cutlets a little in the pan to make them juicier and softer. Time - approximately 10-15 minutes.

Learn to feel the food and the cooking process itself. You will get the hang of it and everything will work out for you!

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Minced pork and beef cutlets recipe with photos

Some will say that minced meat cutlets are an ordinary, unremarkable everyday dish. You bet! After all, the most ordinary minced meat cutlets, if desired, can be turned into something incredibly tasty and original.

Any minced meat for making delicious cutlets will do: pork, beef or mixed, chicken, minced turkey or even fish. You can add vegetables, mushrooms, herbs, cheese, spices and other ingredients to minced meat cutlets - you can experiment endlessly.

Whether you are preparing regular minced meat or experimenting with additives, you cannot do without basic cooking rules:

• Dried bread is considered one of the main ingredients of minced meat cutlets. It can be either rye or wheat. Bread without crusts is pre-soaked in milk or water, then added to the minced meat;
• The minced meat for the cutlets must be beaten well, this is the only way the cutlets will turn out tender and fluffy. If you add ice water, mineral water or cream to the minced meat during the beating process, the cutlets will turn out juicy;
• For the same juiciness, finely chopped onion or white cabbage is added to the cutlet mince. Precisely finely chopped, and not minced, keep this in mind!

These are not all the secrets of delicious cutlets. Dig into our selection of recipes, many discoveries await you!

Cutlets “Exceptionally delicious”

500 g minced meat,

3 slices of white bread,

2 tbsp. l. chopped parsley,

1 tsp. mustard powder,

salt, ground black pepper.

Before you start cooking, soak the pieces of white bread in water. Mix coarsely chopped onion, drained white bread and finely chopped parsley in a bowl. Mix everything, add minced meat, dry mustard, egg yolk and mix again. If your minced meat turns out to be too thick, pour a little cold water directly into the mixture. In another bowl, beat the egg whites until foamy. Combine half the whites with the minced meat, mix gently, add the other half and mix again. With wet hands, form cutlets and fry them in a frying pan with vegetable oil on both sides until deliciously golden brown.

Minced pork and beef cutlets with vegetables and herbs

600 g mixed minced meat,

150 g hard cheese,

100-150 g stale white bread,

50 g parsley and dill,

2 cloves of garlic,

100 g vegetable oil,

salt, pepper - to taste.

Cut the tomatoes, onions and herbs as finely as possible, and hard cheese into small cubes. Combine cheese with chopped vegetables. Add this prepared mixture to the already mixed two types of minced meat, add the egg and bread soaked in milk. Mix the resulting mass well, add salt and pepper to taste, add the garlic cloves passed through a garlic press. From the resulting mass, form medium-sized cutlets and fry them on both sides in vegetable oil until cooked.

Unusual cutlets with egg filling in batter

500 g minced meat,

salt, ground red pepper - to taste.

Hard-boil 3 eggs and grate on a coarse grater, cut 2 onions into small cubes and fry in a small amount of vegetable oil until golden brown. Mix these ingredients. Grate the remaining onion on a coarse grater and add to the minced meat, adding salt and pepper to taste. Mix the resulting mass thoroughly and beat work surface. In this case, your cutlets will turn out more tender and airy. Spread the cling film and place the finished minced meat on it in an even layer, on top of which place the filling of eggs and onions, and then use the film to roll everything into a roll. Wrap it tightly in film and put it in the freezer. An indispensable condition: the roll must freeze to such an extent that it can be cut without it falling apart. Cut the roll into neat slices. Prepare a batter from 1 egg, 100 ml of water, salt and flour. At the final stage of cooking, simply dip the pieces of roll into the batter and fry until tender in a frying pan with heated vegetable oil.

Beef cutlets with cheese “Mom’s secrets”

1 kg ground beef,

2 cloves of garlic,

2 slices of bread,

130 g hard cheese,

100 ml vegetable oil,

bread crumbs - for breading,

salt, ground black pepper.

Soak the bread slices in the cream. Add chopped onion, pressed garlic, bread soaked in cream and egg to the minced meat. Add salt and pepper to your liking and mix well. Grate the cheese on a coarse grater and add to the minced meat. Mix everything thoroughly again and with wet hands form cutlets of the desired shape and size. Then roll them in bread crumbs, fry on both sides until golden brown in a frying pan with heated vegetable oil, then put them in a baking dish and place it in an oven preheated to 180ºC for 10 minutes.

Minced meat cutlets with white cabbage“Lush and juicy”

400 g mixed minced meat,

400 g white cabbage,

3 cloves of garlic,

greens, salt, pepper - to taste.

Mince the cabbage (or better yet, finely chop it), onion, garlic, drain the juice and add the prepared vegetables to the minced meat. Beat the egg there, add chopped herbs, salt and pepper to taste. Mix everything until you get homogeneous mass, from which form medium-sized cutlets, roll them in a mixture of flour and semolina and cook on both sides in a frying pan with heated vegetable oil until golden brown.

Minced meat cutlets with pickled beets and potatoes “Swedish feast”

8 tbsp. l. pickled beets,

2-3 potatoes depending on size,

Beat minced meat, milk and yolk in a deep bowl until smooth, add grated potatoes, finely chopped beets, pre-fried onion until golden, stir and add salt to taste. Form cutlets from the prepared mixture, roll them in breadcrumbs and fry them in a frying pan with heated fat (use fat - it will turn out tastier) on both sides until golden brown.

Minced meat cutlets with smoked brisket and cheese “Serbian traditional”

1 kg minced pork and beef,

150 g smoked brisket,

5 cloves of garlic,

½ cup sparkling water,

2 tsp. ground paprika,

50 g vegetable oil,

parsley and dill - to taste and desire,

salt, pepper - to taste.

Combine the minced meat with finely chopped onion, spices, soda and mineral water, mix and put in the refrigerator for 2 hours. When the time is up, take it out and add finely chopped feta cheese, brisket, herbs and chopped garlic. From the resulting mass, make medium-sized cutlets and fry them in a frying pan with heated vegetable oil until golden brown. Then transfer to a saucepan, add half a glass of water and simmer over very low heat under the lid for 10 minutes.

Chicken cutlets with crab sticks

500 g minced chicken,

500 g crab sticks or crab meat,

salt, pepper - to taste.

Finely chop with a knife or, even easier, pass through a meat grinder crab sticks and add them to the minced meat. There, into the resulting mass, beat the eggs, add chopped onions, bread pre-soaked in milk or water and, of course, salt and spices. Mix everything well, form small cutlets with your hands, dipping them into water from time to time to keep them moist. Roll the prepared semi-finished products in breadcrumbs and fry until golden brown for 10 minutes on each side in a frying pan with heated vegetable oil. Then let the cutlets simmer for another 10 minutes on low heat under the lid.

Chicken cutlets with creamy nut filling “For gourmets”

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minced pork cutlets recipe juicy and tender

Considering that the composition on the packaging does not always correspond to reality, we decide to prepare such a product ourselves. So, how to cook minced pork and beef? What is needed for the recipe, and what proportions are most optimal?

The classic version of this type of minced meat consists of pork and beef pulp in equal proportions.

Those. If you need half a kilogram of minced meat for a dish, then you should buy 250 g of pork and the same amount of beef.

The most commonly used kitchen tools are a meat grinder (the old-fashioned way) or a food processor.

Start by chopping the pork and beef into small pieces.

then grind them.

For example, you are preparing stuffed peppers or cabbage rolls.

If you require a juicier version for the recipe, we can add a little lard twisted in a meat grinder and grated pumpkin to the minced meat preparation.

Now you are ready for any culinary experiments!

If until now you thought that beef cutlets could turn out extremely tough and dry, then we are ready to change your opinion. We bring to your attention a recipe for cutlets made from minced beef that will completely change your idea of ​​cutlets.

If until now you thought that beef cutlets could turn out extremely tough and dry, then we are ready to change your opinion. We bring to your attention a recipe for cutlets made from minced beef that will completely change your idea of ​​cutlets. So let's get started.

Onion - 1 head;

The resulting minced meat must be mixed thoroughly. It's best to do this by hand. While stirring, slowly add semolina. We wrote that its quantity is 1 tablespoon, but it may not be enough. The minced meat should not be very liquid, keep an eye on this.

Next we start frying. If you want to avoid the minced meat sticking to the pan, then you need to heat it well. Once the pan reaches the desired temperature, add oil. While the oil is heating, begin to form small balls from the minced meat. If desired, you can use breadcrumbs. Place the balls in the pan and fry over medium heat for 5 minutes. Then turn the cutlets over to the other side and fry them for another 10 minutes, covering the top with a lid.

how to cook meatballs delicious minced beef cutlets recipe