What could be tastier than homemade cutlets made from minced beef and pork? How we loved our grandmother’s and mother’s cutlets as children! Of course, now they sell ready-made minced meat, but still, made at home, from the meat of your choice, it is undoubtedly much tastier.

Take lean beef, and fatty pork. The proportions of types of meat are at your discretion. A bun or slices of loaf added to the minced meat makes the cutlets juicier and tastier, preventing juice from leaking out during frying. I don’t recommend adding an egg; it, of course, “binds” the minced meat, but also makes the cutlets tougher. And we will achieve the density of the minced meat in a different way.

Take meat, bun, milk, onion and garlic. Whether to add greens to minced pork and beef cutlets is up to you.

Cut the crust off the bread and soak the crumb in milk.

We pass the beef and pork through a meat grinder.

Twist the onions, garlic and herbs. Thick stalks of dill, which are a bit harsh for salads, are perfect for minced meat. Add bread soaked in milk to the minced meat. Salt and pepper to taste.

Now we need to make the minced meat dense and homogeneous. To do this, first mix all the ingredients well, and then beat it on the bottom of the bowl, throwing the minced meat with force. 10-15 times is enough. This is how we got such tender and homogeneous minced meat.

Cutlets made from minced beef and pork can be fried in a frying pan, or baked in the oven - the result will be equally delicious. If you fry the cutlets in a frying pan, be sure to use breading, otherwise all the juice may leak out. Form round cutlets, roll them in breadcrumbs or flour and fry on both sides over medium heat.

If you want to make cutlets in the oven, pour a little water into the mold or onto a baking sheet and place the formed cutlets; there is no need for breading. Bake minced pork and beef cutlets at 200-220°C for 20-25 minutes, check your oven. A delicate thin crust forms on top.

Minced beef and pork cutlets are ready, set the table. Serve the cutlets with your favorite side dish, fresh vegetable salad, and herbs. Today I have pickled onions as a side dish. These are the wonderful cutlets that came out in the oven.

Tender and very juicy, enjoy!

The fried cutlets turned out with a crispy crust and were also very juicy! Add your favorite sauce to them - and you won’t be able to do without the addition. The taste of this dish will certainly remind you of your childhood and your mother’s cutlets. Bon appetit!

Not many people know that only the right choice of product will make any meat dish quite juicy, tender, and soft. For minced beef cutlets, you should choose a tender piece of meat with a low fat content.

At the same time, there are a lot of options for preparing everyone’s favorite fried, baked, steamed cutlets.

Any holiday is not complete without the presence of main courses on the table. One of the most delicious are cutlets, and they can be prepared from almost any minced meat. To create classic meat products from ground beef you will need:

  • beef pulp – 0.8 kg;
  • egg – 1 pc.;
  • milk – 0.2 ml;
  • wheat bread (without crust) – 0.2 kg;
  • onion – 200 g;
  • mixture of peppers, salt - 15 g each;
  • vegetable oil – 60 ml.

Making such a fragrant and tasty dish is not difficult, especially since it only takes one hour. One hundred grams of beef cutlets contains 210 kilocalories.

Before preparing the dish, you should peel the onion in advance, wash the meat, which should be removed from any remaining liquid using a waffle towel and cut into small pieces. In a separate container, pour milk over the bread. Then, using a meat grinder, you need to chop the onion and chopped pieces of beef.

In a deep bowl, mix onion, ground beef, well-wrung bread soaked in milk, salt and pepper. The meat mass should be kneaded very well so that the cutlets are softer and more tender.

After heating the oil in a frying pan, you can start preparing the dish. To do this, you just need to wet your hands with water, take a tablespoon of minced meat, roll it into a meat ball and, slightly pressing it, send it to fry in a frying pan. When a beautiful, appetizing crust appears on both sides, the cutlets can be considered ready.

Any side dish of vegetables, porridge, or mashed potatoes will go perfectly with this delicious second course.

Juicy and tasty minced pork and beef cutlets

To obtain delicious cutlets, the most important process is the choice of minced meat. The meat for it should be fresh, juicy without many layers of fat. Beef mixed with pork makes this favorite second course juicy, satisfying and very flavorful. To create cutlets from minced pork and beef you will need:

  • pork, beef (pulp) – 0.3 g each;
  • onion – 100 g;
  • white bread pulp – 100 g;
  • milk – ½ tbsp.;
  • garlic, salt, ground pepper – 10 g each;
  • vegetable oil – 50 ml.

These delicious cutlets are made in just 1 hour, and their calorie content is 210 kcal per 100 grams.

Both types of meat must be washed, removing unnecessary moisture from the pieces, and the onions and garlic must be peeled. Making minced meat yourself involves passing the meat through a meat grinder twice.

This process will help make the minced meat softer and more uniform. Onion and garlic, also minced using a meat grinder, are added to the minced pork and beef. Soak the bread in milk for a couple of minutes.

Next, pepper and salt are added to the meat and onions, well-wrung out bread is added and the whole mass is thoroughly kneaded. During this action, the minced meat is enriched with oxygen, the cutlets are more juicy and fluffy.

Oil is heated in a frying pan. With hands dipped in water, cutlets are formed and fried for ten minutes on one side and the other. This tasty and very juicy dish goes well with any side dish, fresh vegetable salad, or various canned products.

Minced beef cutlets with cheese and egg in the oven

You can pleasantly surprise your family, friends, guests and friends with delicious and beautiful minced beef cutlets. To do this, you just need to make a tasty and interesting filling of eggs and cheese. To make such an appetizing, original second course you will need:

  • minced beef – 0.4 kg;
  • hard cheese – 50 g;
  • greens – 40 g;
  • garlic – 10 g;
  • onion – 100 g;
  • eggs – 5 pcs.;
  • mayonnaise – 50 ml;
  • breading of breadcrumbs – 75 g;
  • seasoning for meat – 10 g;
  • ground pepper and salt – 7 g each;
  • refined sunflower oil – 15 ml.

This amazing dish is prepared in just fifty minutes, and 100 g of cutlets contains 207 kilocalories.

A blender is required to prepare the minced meat. Minced meat, seasoning, half salt, pepper, peeled onion, one raw egg are loaded into it and everything is beaten. The consistency of the meat mass should be very homogeneous and fluffy.

After this, the minced meat will need to be put in a cold place for ten minutes, and the remaining four eggs will need to be hard-boiled, cooled and peeled.

To fill the cutlets, cut the boiled eggs into a couple of halves crosswise and separate the yolk into a separate container. Then add crushed garlic, finely grated cheese, mayonnaise, a pinch of salt and pepper to the yolks.

Mash the filling thoroughly and mix. Fill the whites with it, not very tightly, glue the halves of the eggs together, forming the original whole shape. Finely chop the greens into the remaining filling and mix.

Divide the minced meat into 4 equal parts, roll each of them into a ball and crush, forming a flat cake. Then place it in this form on a piece of cling film, lay some of the filling and an egg on top. Carefully lift the edges of the minced meat with film and glue them together.

You will get quite large cutlets, which are fixed in breadcrumbs and laid out in a greased form. They need to be baked in the oven for thirty minutes at 190°.

You can serve the dish hot, but cut it so that you can see the original middle; it’s more convenient to serve it cold.

Dietary steamed minced beef cutlets

You want to eat delicious food even on a diet, be it necessary or forced. The main rule of such nutrition is the consumption of all foods high in beneficial microelements, vitamins and cooking methods.

Steamed cutlets made from minced beef are practically no different from a fried or baked second course, but they are much more nutritious, healthier, and slightly less caloric.

To create dietary beef cutlets you will need:


You can make steamed cutlets in 40 minutes; their nutritional value will not exceed 155 kcal per hundred grams of dish.

The selected piece of meat must be washed, removed from remaining moisture and cut into small pieces. Peel the onion and soak the bread in milk for five minutes. To make minced meat, you need to pass the meat and onions through a meat grinder a couple of times. Then add well-wrung out bread, salt, spices and knead the minced meat.

Place molds on the steamer rack, into which place cutlets formed by hands soaked in water. Steam the dish for only thirty minutes.

How to Make Greek Ground Beef Cutlets

Another very original cutlet recipe is undoubtedly Greek minced beef cutlets, or “Suzukakia”. The dish is usually prepared with a sauce, in which they should then be warmed up a little. To create delicious real Greek cutlets you will need:

  • minced beef – 0.7 kg;
  • minced chicken – 0.3 kg;
  • stale bread, onions - 200 g each;
  • red wine – 150 ml;
  • egg – 2 pcs.;
  • salt, pepper mixture – 2 tsp each;
  • parsley – 40 g;
  • olive oil – 60 ml;
  • onion (for sauce) – 150 g;
  • garlic – 10 g + 20 g (for sauce);
  • cinnamon – 10 g;
  • tomatoes in their own juice - 1 liter jar.

The cutlets take about an hour and a half to prepare, and one hundred grams of the aromatic dish contains 145 kcal.

The bread should be soaked in wine at the beginning of cooking. Then squeeze and place in a blender along with peeled garlic, onions for minced meat and washed parsley.

Then mix the homogeneous vegetable mass with two types of minced meat, into which also beat in eggs and add 10 g of salt and pepper mixture. Beat the minced meat thoroughly and put it in the refrigerator for forty minutes.

After this, form long, oval-shaped cutlets from the aromatic minced meat and fry in olive oil until a beautiful crust is obtained on all sides. In this, preferably deep, frying pan, you should then sauté the peeled onions and garlic for the sauce until transparent.

Then pour in the tomatoes chopped in a blender in their own juice, add cinnamon, the remaining pepper mixture and salt. Simmer the sauce for half an hour, pour it into a larger, convenient bowl and place the cutlets in it, which should be simmered for another twenty minutes over low heat.

Any type of side dish, fresh vegetable salads, go well with this great Greek dish.

Beef is a very satisfying and nutritious meat product that should be present in everyone's diet. You can make a variety of cutlets from this type of meat, changing only the cooking method - baking in the oven, frying in a pan or steaming.

To make the dish the most juicy, tasty and healthy, you need:

  1. Choose young beef, with a small amount of fat;
  2. Soak the bread in milk, not water, and squeeze it well before adding it to the minced meat;
  3. Do not use eggs, or separate only the yolk for minced meat. Because of the protein, the cutlets lose their juiciness;
  4. Fry the onion a little before adding it to the minced meat - raw onion makes the dish coarser and harder;
  5. For frying cutlets, it is better to use lard and ghee.

Also, a very small amount of cold water added to the minced meat will help maintain the juiciness of the cutlets - the water will evaporate, not the juice.

If you don’t have a steamer, you can wrap the ground beef cutlets tightly in foil and bake/steam them in their own juices in the oven.

The next video contains another recipe for delicious beef cutlets.

A huge number of dishes are based on the use of minced meat. There are quite a lot of varieties of this ingredient, but we try to choose the most natural compositions.
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.

This preparation is classic for all dishes with minced meat. We add the remaining ingredients depending on the main recipe.
For example, you are preparing stuffed peppers or cabbage rolls.

In this case, you add half-cooked rice, sautéed onions, and carrots to the minced meat mixture.


combine the minced meat with soaked rye bread, raw egg and spices.
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.

This option is perfect for preparing manti in Russian.
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 mind. 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 mind. 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.

The minced beef recipe is quite simple. To prepare juicy and tender cutlets you will need the following ingredients:

Minced beef - 300g;
. chicken egg - 1 pc.;
. onion - 1 head;
. carrots - 1 pc.;
. garlic - 2 cloves;
. semolina - 2 tbsp. l.;
. salt pepper.

We calculated and came to the conclusion that the cooking time for the cutlets should take no more than 30 minutes. It turns out this is express cooking. Place the minced meat in a bowl and add finely chopped onion and carrots to it. If your family doesn’t treat onions very well, you can grind them through a meat grinder. Grate the carrots on a fine grater, or, alternatively, chop them using a blender. The recipe suggests minced beef and garlic. Peel it and chop it. Although this question is not fundamental. If your family doesn't like it, then don't use it. Add egg and seasonings to everything.
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.

Cutlets are the most popular second dish in Russia. It is probably not an exaggeration to say that millions of my compatriots regularly fry and bake cutlets for every taste from different types of minced meat. The recipe for the most common homemade cutlets that I present here is, of course, not for experienced housewives; they have their own recipes and their own secrets. But I remember very well that many years ago I had no idea how to approach these cutlets at all, and it’s better not to remember the first cutlets I fried. So, for those who do not yet know how to fry cutlets “with one left hand with their eyes closed,” here is a recipe for fluffy and juicy homemade cutlets made from minced pork and beef.

Compound:

  • Minced pork and beef - 500 grams
  • Onion - 1 medium size
  • Garlic - 2-3 cloves
  • Bread crumb - about 50 grams
  • Milk - 50 grams
  • Egg - 1 piece
  • Coarse salt - half a teaspoon
  • Ground black pepper - to taste
  • Fresh or dried herbs
  • Breadcrumbs - 3-4 tablespoons
  • Unscented vegetable oil for frying - 2 tablespoons

Note: of course, it is better to prepare minced meat yourself from high-quality meat, and breadcrumbs from white bread, dried and rolled in a blender.

Preparation

Minced pork and beef is ready - half pork and beef. Peel and wash the onion and garlic. I can't imagine meat dishes without adding fresh or dried herbs. In winter, I would put dried dill, parsley and basil in the minced meat, but now it’s spring, there’s an abundance of fresh herbs. Form a small bunch of cilantro (can be replaced with parsley), dill and a few green onions. Wash and dry the greens.


Prepared products

Finely chop the greens, chop or grind the onion and garlic in a blender, add to the minced meat. Cut the crusts off a piece of day-old white bread and soak the crumb in milk. Bread is added to cutlets for softness and fluffiness; it can be replaced with rolled oats or grated potatoes.


Soak white bread in milk

Add softened bread and egg to the minced meat, salt and pepper.


Mix the minced meat. To make the cutlets juicy, add 1-2 tablespoons of water, stir again and beat the minced meat, saturating the cutlet mass with air. To beat off the minced meat, you need to scoop up some of the minced meat with your hand and forcefully throw it back into the cutlet mass. Mix the minced meat until completely homogeneous, making about 20 such throws. Cover and place in the refrigerator for half an hour.


The minced meat is ready, divide it into koloboks according to the number of cutlets, from the specified amount of products you will get 10 medium-sized cutlets.


Divide by number of cutlets

Roll each bun in breadcrumbs, flatten, and shape into an oval or round shape.


Roll in breadcrumbs

Heat vegetable oil in a frying pan with a thick bottom and place the cutlets.


Place in hot oil

Fry on both sides for 10 minutes over medium heat.

Minced pork and beef is a product that housewives often use to prepare various dishes. Conveniently, it can be purchased in every store. In this case, you need to carefully select the product. Its quality may vary. To reduce the cost of minced meat, manufacturers add skins, cartilage, connective tissue, and ground bones, which is unacceptable.

The natural product should contain trimmed beef and lean pork. A small percentage of fat is also acceptable, but not more than 20.

Calorie content of minced pork and beef

The calorie content of the finished product depends on the percentage of pork and beef content. On average 320 kcal.

Useful properties of minced pork and beef

To prepare homemade minced pork and beef, in addition to meat, spices, and eggs, you can add a little lard. It will make the finished dish more juicy and tender.

The natural meat product contains virtually no carbohydrates, which are difficult to digest by the body. Its main composition is fats and proteins. If we talk about a 50/50 ratio of pork and beef, then the amount of fat and protein will be almost the same. If you want more protein and less fat, cook minced meat with a high beef content.

A feature of the semi-finished meat product is the presence in it of a full range of amino acids necessary for every human body for growth, development, and recovery. Essential amino acids, i.e. those that the human body is not able to produce on its own and can only be obtained from the outside are contained in meat.

Amino acids are necessary for the synthesis of protein, which makes up human flesh. They also play an irreplaceable role in the functioning of the brain, participating in the transmission of nerve impulses.

Since meat contains a large amount of iron, it is recommended for people suffering from anemia.

How to choose minced pork and beef

If you don’t really like fiddling around in the kitchen and prefer a purchased product, pay attention to its appearance:

  • the minced meat should be pink in color and have a fresh smell without adding spices;
  • A small amount of pink juice is acceptable;
  • the grayish tint of meat, juice, the presence of spices indicates that the original product is not fresh;
  • lack of juice may indicate the presence of moisture-retaining additives.
On the shelves you can find three types of minced meat:
  • frozen;
  • frostbitten;
  • cooled.
Since the shelf life of the chilled semi-finished meat product is 24 hours, it is the freshest.

When choosing minced meat, pay attention to the labeling and composition. A natural product should not contain anything other than the specified types of meat and their percentage.

What to cook from minced pork and beef

The list of semi-finished products is extensive:

  • cutlets, meatballs;
  • cabbage rolls, stuffed peppers;
  • meat pies, rolls, puff pastries;
  • dumplings, lasagna;
  • zrazy, rolls;
  • belyashi, chebureks, etc.
The method of preparing meat dishes is also varied: boiling, frying, baking, steaming.