Making homemade pork and beef cutlets. How to cook minced beef and pork. Step-by-step cooking recipe

We will make ordinary cutlets from a mixture of ground beef and pork with the addition of bread crumbs soaked in milk and onions minced through a meat grinder. In addition to saving money, stale wheat bread soaked in milk or cream gives the cutlet airiness and tenderness. Sometimes boiled and mashed potatoes are used instead of bread. Almost the same effect. But only boiled potatoes, not raw ones. It is best to take a wheat loaf (necessarily stale), soak it in liquid cream and pass it through a meat grinder along with the meat.

You can take almost any meat. You shouldn’t take tenderloin or other delicacy cuts; simpler pieces are suitable for minced meat. If you want a juicier cutlet, take pork with fat, for example, neck. If you want to be leaner, cut off the excess fat or take pork and beef (veal) in proportions of one to two.

Ingredients for making cutlets:

500 g young beef,
250 g pork,
250 g wheat bread,
250 ml cream,
200 g onions,
20 g salt,
½ tsp. ground black pepper,
one egg

Recipe for making cutlets:

We cut the meat into small pieces, then it will be easier for the meat grinder to handle it. And do not cook minced meat in a food processor - cutlets made from such minced meat will be hard, no matter how hard you try.

Pass the meat and onions through a meat grinder,

salt, pepper, add one egg to the minced meat. Knead the bread soaked in cream thoroughly, but do not squeeze it out. Mix everything.

Knead the minced meat thoroughly and pass it through the meat grinder again.

Lightly grease the bottom of a flat plate with vegetable oil. Let's lubricate the palms of our hands with it. This is to prevent the minced meat from sticking to your hands. Make cutlets weighing approximately 60 g.

You can roll the cutlets in flour or breadcrumbs. I like to add Armenian seasoning to the breading for cutlets: oregano, basil, celery, tarragon, shamballa, cilantro, ground black pepper - each ingredient on the tip of a knife. If you followed the recipe from the very beginning and prepared the minced meat yourself rather than buying it from a dubious store, it will be delicious even without breading.

Fry the cutlets on both sides in vegetable oil for about 4 minutes on each side. The fire is slightly hotter than average.

After frying, place the cutlets in a heated ceramic bowl.

When all the cutlets are fried, put this dish in a preheated (200-220 degrees) oven for another 5 minutes.

The cutlets are ready. Let them rest for a few minutes and they are ready to serve. An excellent side dish for simple minced meat cutlets would be ordinary mashed potatoes.

Every housewife prepares minced pork and beef cutlets for her family. And everyone has their own recipe for the most delicious and juicy cutlets. Homemade cutlets are the very dish that no gourmet will definitely refuse. Especially if they turn out juicy and tender.

To prepare just such minced meat cutlets, you need to know a few secrets. Firstly, it is best to take composite minced meat. For example, as in this version, a mixture of pork and beef. Moreover, the amount of the latter should be no more than 1/3 of the total mass.

You also need to add a crumb of white bread to the dish, thoroughly soaked in warm milk. Another trick that not all housewives know about is adding finely grated potatoes to the minced meat.

If you use all the listed secrets, you can be sure that the cutlets will turn out very tasty and will appeal to all family members.

Homemade minced meat cutlets fried in a frying pan

To prepare a large portion of the most tender cutlets you will need approximately:

• 700 grams of compound minced meat;
• 2 eggs;
• 1 small potato;
• a slice of white bread;
• a little milk for soaking it;
• a handful of semolina;
• salt and any seasonings to taste.

How to cook pork and beef cutlets - step-by-step recipe with photos:

To begin with, salt and the chef’s favorite seasonings are added to the pre-prepared minced pork and beef.

If you do not have special knowledge in the field of spices, then it is best to simply buy ready-made mixtures designed specifically for preparing fried cutlets.

At the same time, you can pour milk on the white bread and leave it to soak. Eggs are added to the minced meat with seasonings, after which the meat mass is thoroughly mixed.

Don't be afraid that it turned out to be too liquid. This can easily be corrected with potatoes and semolina. The cook will be able to independently regulate the consistency of the minced meat for making cutlets.

After this, lightly squeezed white bread pulp is added. But there is no need to try to squeeze it dry.

Let some of the milk get into the minced meat. This will also add softness and tenderness to future cutlets. It will also make fried cutlets juicy.

Lastly, semolina is added, after which the minced meat for the cutlets with the remaining ingredients is thoroughly mixed.

It is difficult to say in advance how much semolina you will need to use. You will need to add it gradually and evaluate how thick the minced meat is.

When the excess liquid leaves the mass, being absorbed into the semolina, you can start frying the cutlets. They are prepared in a thoroughly heated frying pan with a small amount of sunflower oil.

We form cutlets and fry each one in a frying pan on both sides until golden brown.

Upon completion of cooking, the finished cutlets can be covered with a lid and simmered a little. Or put them in a small saucepan, add half a glass of water and bring to a boil. A couple of minutes after the water boils, turn off the stove. Then the cutlets will be soft.

The finished meat dish goes well with a variety of side dishes.

In order not to make your lunch too high in calories and heavy, the best solution would be to serve meat cutlets, for example, with vinaigrette or any other vegetable salad.

Unusual minced meat cutlets with filling

With this filling, fried in a frying pan, you get very tender and satisfying cutlets. You can enjoy them every day, because frying such minced meat cutlets is quick and easy. This dish will also be a decoration for a festive feast.

Making cutlets stuffed with boiled eggs is easy, even for an inexperienced housewife. You can use minced pork, beef, or chicken. Or purchase ready-made Homemade minced meat in the store. For this recipe we will take mixed minced meat.

To prepare cutlets with filling you will need:

• minced meat (pork, beef) - 500 g;
• one onion;
• white bread crumb - 100 g;
• garlic - 3 cloves;
• boiled eggs (for filling) - 2 pcs.;
• raw egg (for minced meat) - 1 pc.;
• a bunch of green onions;
• salt;
• pepper;
• oil for frying.

Method for preparing juicy stuffed cutlets fried in a frying pan:

Let's prepare the minced meat for the cutlets. Pour warm water into a shallow bowl and soak the bread. Water can be replaced with any meat broth or milk if desired.

In a mixer, chop the garlic, soaked bread and onions. Place minced meat and chopped products into the container. Salt and pepper to taste and break a raw egg.

Mix the minced meat and beat it on a wooden cutting board. The cutlets will not fall apart during cooking if you beat the minced meat well. And the consistency will be tender and juicy.

Boil water in a saucepan. Throw in a little salt to prevent the eggs from cracking during cooking. Place the eggs in boiling water.

Cook for about 7-10 minutes. Once they are cooked, we take them out of the boiling water and place them in cold water to cool down and the shells can be cleaned well.

Then finely chop the shelled eggs. Wash the onion, also finely chop the green feathers. Mix the eggs with the onion in a bowl and add a little salt. The filling for the cutlets is ready.

We make round cakes from the minced meat and place them on the surface of a cutting board, flattening them slightly on top with our hands.

Place the filling in the middle of the meat circle. One heaped teaspoon will be enough. Carefully seal the edges of the cake.

We make sure that the filling is inside the minced meat. Form medium-sized cutlets and place in a frying pan with hot oil.

Fry on low. First, fry the cutlets on one side until a brown crust forms.

Turn over and fry for another 15 minutes on the other side. Place the finished cutlets with filling on a dish and decorate.

This dish goes well with any side dish of buckwheat, pasta, rice and potatoes. It will look great on the table on a holiday or weekday. The results are delicious, rosy, juicy and very soft cutlets.

Video: minced pork and beef cutlets - the most delicious recipe without bread

One of the most popular dishes in our kitchen is cutlets. Every self-respecting housewife should be able to cook them! In this article we will tell you something new about this familiar dish from childhood, and also share our favorite recipes for juicy cutlets made from homemade minced meat.

A little history

This familiar meat treat once looked and was prepared completely differently. For the first time, a dish called cotelette began to be prepared, of course, in France - the birthplace of numerous culinary delights.

Cotelette means “ribs”, and this dish was precisely a piece of meat on a rib, around which two more layers of pulp were wrapped in the form of a flatbread. The bone was a must: it was convenient to hold on to, because at that time etiquette did not include a knife and fork for meat.

Today, the word “cutlet” means a dish made from minced meat, fish, vegetables, and mushrooms. Many “relatives” of this dish have appeared: steaks, meatballs, schnitzels, zrazy, meatballs and much more.

How to cook juicy, appetizing cutlets that you won’t be embarrassed to serve to guests?

It happens that you try this seemingly simple dish from someone - well, you’ll just lick your fingers! And if you try to repeat it, it turns out completely different. Dry, hard, not so fried and aromatic, or even completely fall apart.

Everyone probably remembers the unappetizing taste of cutlets from the school canteen during the Soviet Union. What can you do to prevent the same ones from happening to you?

Tip #1: Don't put too much bread and other ingredients. In fact, bread or potatoes are added not at all for reasons of economy, but to improve the structure (airiness, juiciness). But there should not be more of them than meat. Otherwise, it will be difficult to work with minced meat, and the taste will suffer significantly. By the way, you should only use stale bread to avoid unpleasant stickiness.

The golden rule of cooking: you can’t cook something good from tasteless ingredients. Hence advice number 2: do not buy minced meat of dubious quality. And in general, it’s better not to buy it, but do it yourself. For homemade minced meat, use tough meat (with cartilage and films).

Flesh from beef shoulder, neck, brisket, and hind leg sirloin is suitable. It’s good to combine fatty pork with lean beef (1:2) - you get tender, juicy products. You can also add a little lard instead of pork (up to a quarter of the volume of beef).

To make the cutlets tasty and tender, take note of tip No. 3: before grinding the meat through a meat grinder, remove all films, cartilage and veins. Then the products will be uniform and pleasant in texture.

Onions add an appetizing aroma to the dish, but you need to know a small nuance so that the taste of the dish is not harsh.

Tip #4: the onion must either be pre-fried or minced in a meat grinder (rather than cut). Otherwise, it may not be fried (and the taste and smell of damp onions is not particularly pleasant). The amount of onion is approximately 200 grams per 1 kg of meat.

Also take note of a few culinary secrets for delicious cutlets made from homemade minced meat:

• add 1-2 tablespoons of cold water or a little crushed ice to the minced meat - you will get juicy and tender products (during frying, water will evaporate, not meat juice);
• butter will add even more airiness;
• Although the egg “glues” the minced meat together, helping to keep its shape, it can make the dish tougher. Do not put more than 2-3 eggs per 1 kg of meat. Try also replacing them with grated potatoes;
• the same potatoes, as well as a little carrots or zucchini, can significantly enrich the taste of the products, making them very juicy and soft;
• You can make the minced meat more “stringy” by beating it on the table. This simple procedure will also saturate it with air and give the products tenderness and splendor;
• You can add a new flavor by adding different seasonings: both complex (“For minced meat”) and individually, for example, garlic, thyme, marjoram, nutmeg, a mixture of peppers, sweet paprika, parsley and others;
• The ideal fat for frying is melted butter. However, as for frying any food. But it is quite expensive. In second place is lard, and in third place is vegetable oil (odorless);
• To create an appetizing crust when frying, first keep the cutlets over medium heat until browned, then cook over low heat until cooked, and at the end of cooking, turn on high heat for a couple of minutes.

And now we offer proven recipes for homemade minced meat cutlets. You can supplement and improve them at your discretion.

Basic recipes for minced beef cutlets

1. Beef with mustard

What you will need:

• 500 g minced beef;
• 1 large onion;
• 1 egg;
• 2 medium sized potatoes;
• 1 glass of milk;
• 1 tablespoon mustard;
• 4 cloves of garlic;
• salt to taste;
• vegetable oil for frying.

Make homemade minced meat taking into account the above recommendations. Grind the onions, garlic and potatoes in a meat grinder and add them to the meat. Then add milk, an egg beaten with a fork, mustard, pepper, and salt.

Mix well, form into cutlets, roll in a mixture of semolina and breadcrumbs. Fry in hot oil under a lid as described above: first on medium heat, then on low, and finally, if you want a crust, on high.

2. Beef with added zucchini.

What you will need:

• 300 g beef;
• 150 g zucchini;
• 1 egg;
• salt, pepper, nutmeg - to taste;
• crackers - 15 g;
• flour for dredging;
• vegetable oil for frying.

How to cook:

Grind the beef in a meat grinder, grate the zucchini on a coarse grater. Mix meat and zucchini, add egg. Let stand for 10 minutes. Add crackers, salt and spices. Let stand for another 10 minutes. Form cutlets by dredging them in flour. Fry as in the previous recipe.

Basic recipes for minced pork cutlets

1. Lean pork

What you will need:

• 800 g pork (in this case, lean);
• 120 g loaf (white, stale);
• 1 large onion;
• 1 egg;
• 3-5 cloves of garlic;
• 2 tbsp. spoons of vegetable or butter (added to the minced meat);
• vegetable oil for frying;
• salt and ground black pepper to taste.

How to cook:

This recipe does not require soaking the loaf. Simply grind the chopped crumb together with meat, onion and garlic in a meat grinder. Add the fork-beaten egg, butter, salt and pepper. Mix well, form cutlets and fry under a tightly closed lid.

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

The recipe for these classic meat cutlets is one of the most popular. To prepare the dish, take equal proportions of beef and pork pulp. Ground beef patties can be a little dry and tough. But if you add fattier pork to the rolled beef, the cutlets will probably turn out tender and juicy. I offer a simple recipe for making pork and beef cutlets.

How to cook delicious cutlets

To make our meat cutlets very tasty and tender in taste, we will use the following products in the recipe:

• 500 grams of fatty pork pulp;
• 500 grams of beef fillet;
• 200 grams of white loaf or bread;
• ¼ glass of milk;
• 1 egg;
• 1 onion;
• salt and pepper to taste.

Wash the pieces of meat, cut off the membranes from the beef. Cut the meat into large pieces and grind in a meat grinder with a fine mesh. Also scroll through the onions. Mix the minced meat thoroughly with your hands and set aside. Pour a piece of loaf or bread (cut off the hard crusts) with warm milk. After 15 minutes, add the soaked loaf to the minced meat. Mix in 1 raw egg, add salt and pepper to taste.

Using our hands, we form small cutlets, which we fry in vegetable oil. The frying technology is as follows. Fry for 3 minutes on both sides over high heat to obtain an appetizing crust. Then reduce the heat to the lowest setting and simmer our meat cutlets for another 15 minutes until fully cooked. Cutlets pork with beef They turn out very filling, tasty and not dry at all! The cutlet recipe is very simple and can be used for baby food. But it’s still better not to serve fried cutlets to children, but to steam them or cook them in the oven. Bon appetit!

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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. 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 dill stalks, which are a bit harsh for salads, are perfect for minced meat. Add bread soaked in milk to the minced meat. Season with 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!