Meat cutlet is one of the most universal supplements to almost any garnish . Simplicity and accessibility makes this dish the main component of our daily menu, and the possibility of cooking for future use allows you to save time in the future, since cutlets perfectly tolerate frost. Depending on the eating habits in your family, the basis for cutlets can serve as a bird or a mixture of beef with pork. In this material, we will focus on the latter, analyzing the recipes of cutlets from minced beef and pork.
Cutlets from beef and pork - recipe
We suggest starting with the most common recipe meatballs, whose composition, besides the meat itself, also includes soaked bread crumb. Thanks to the last cutlets come out softer and their total quantity increases.
Ingredients:
- minced beef - 270 g;
- forcemeat from pork - 210 g;
- slices of bread - 2-3 pcs .;
- milk - 230 ml;
- onion - 115 g;
- garlic - 2 teeth;
- egg - 1 pc.
Preparation
Fill in the bread crumb with milk beforehand, cutting off the crust from the bread pieces. Onions can be ground in a puree blender, so cutlets will come out juicier, but it's better to just chop it by hand. Passing the garlic through the press, add it to the stuffing with the onions and beat the egg. Follow up with a good pinch of salt, the rest of the spices are left to your discretion. Squeeze out excess milk from the bread crumb and mix it well with the meat. The resulting mixture is cooled, divide into portions in the size of 2-3 tablespoons and form from each cutlet. For more texture, cutlets can be crumbled in breading , but if you do not want to add one more step to the cooking process, roast the cutlets from pork and beef for nothing.
Recipe for juicy cutlets from pork and beef
A much more useful substitute for bread in the recipe will be zucchini. The grated vegetable is not only able to give a juicy dish, but also make the texture of the ready cutlets noticeably softer.
Ingredients:
- mincemeat of beef and pork - 1,8 kg;
- onion - 210 g;
- zucchini - 2 pcs .;
- eggs - 2 pieces;
- milk - 175 ml.
Preparation
Regarding minced meat for beef and pork cutlets, it should be noted that the ratio of the two types of meat in relation to each other should be equal, and pork itself can contain a small amount of fat, so cutlets will come out juicier. Mixing the twisted meat, add to it a couple of eggs, grated zucchini, beaten with a blender onions and milk. Finished minced meat should be left in the cool for an hour, and then proceed to sculpting the cutlets. Finished meatballs browned on high heat, then reduce heat, splash water in the pan, cover everything with a lid and leave to steam until ready.
The most delicious home-made cutlets from pork and beef with vegetables
The basic binder for minced meat can be potatoes. Thanks to him, cutlets keep the shape better and mold easily, keeping softness.
Ingredients:
- beef - 640 g;
- pork - 580 g;
- potato tubers - 180 g;
- onion - 90 g;
- garlic - 2 teeth;
- egg - 1 piece;
- sweet pepper - 95 g;
- Dried herbs (dill, parsley) - 2 tsp.
- bread crumb (or flour) - 240 g.
Preparation
After letting both kinds of meat through the meat grinder, mix them with grated potatoes, chopped with pepper and onions. Then add the garlic and egg, add salt, sprinkle dried herbs. Thoroughly mix the prepared stuffing and beat it off the work surface. From the received mass blindly cut the patties and sprinkle them with bread crumbs. Preparation of cutlets from beef and pork meat takes place in two stages: first cutlets are fried until browned, and then they are sent to cook in the oven at 190 degrees for 7-10 minutes.