Beef patties - general principles and methods of cooking
Beef cutlets are a very versatile dish. On the one hand, delicious burgers allow you to feed the family. On the other hand, if you serve them under a special sauce, they will occupy a worthy place on the festive table.
Beef patties - food preparation
Very responsibly, you need to approach the choice of meat for meatballs. Of course, you can use the finished store stuffing. But it has several drawbacks: there is practically no meat juice in this stuffing, it is impossible to vouch for the quality of the product and the thoroughness of the pretreatment.
Therefore, it is better to cook the stuffing yourself, buying for this the neck part, the back part, the lean beef brisket. These parts of the beef contain more collagen - they improve the taste of the dish.
Speaking about the preparation of meat, it must be carefully cleaned - to remove unnecessary fat, cartilage and connective tissue.
For grinding, you can use the grinder, but then lost part of the meat juice. Therefore, it is better to chop the meat for meatballs. The most convenient way to do this is with two heavy sharp and large knives. During the cutting of meat, you can add beef kidney fat (one-fourth of the amount of meat), which will make the patties more succulent. To cut meat with fat, add bread crumbs that are dipped in milk. It is advisable to use white bread and not fresh pastries, let it be a little stale.
Beef patties - preparing dishes
It is necessary to fry patties in a pan, the type of coating of which is not so important. It is better to pay attention to something else: during frying, meat juice is extracted from cutlets, which will burn. Therefore, after a while frying a regular portion of cutlets, black blotches may appear on them. Then it is better to start frying in the second pan, and the first should be washed.
Beef patties - the best recipes
Recipe 1: Chopped veal cutlets
The cutlets prepared according to this recipe turn out to be very juicy, although it is somewhat tiring to chop meat. From the specified number of ingredients out 4 servings. Ingredients:
400 grams of calf tenderloin,
2 eggs,
2 cloves of garlic,
large onions,
some flour
100 grams of vegetable oil,
salt, 5 sprigs of parsley.
Method of preparation
1. Beef meat should be cleaned of fat and films, then chop it up to the state of a sufficiently large minced meat with a sharp knife. And after - to shift the meat in a large bowl.
2. In this bowl, add eggs and knead the mince well.
3. After that, chop the onion, parsley and garlic. Add this to the mince, season with pepper and salt, and then knead the mince again.
4. Cutlets need to form small, flattened in shape. Then you need to roll the patties in flour. And then fry in hot oil. On each side you need to withstand 3-4 minutes. Then, for 4-6 minutes, cutlets need to be cooked in an oven heated to 190 ° C. After - serve with potatoes or juicy vegetables.
Recipe 2: Cutlets with mustard sauce
Very savory dish, which probably will appeal to those who love spicy cuisine. From the specified number of ingredients out 6 servings. Cooking such patties takes about an hour.
Ingredients:
800 grams of ground beef,
1 large onion,
2 tablespoons of vegetable oil,
1 egg,
2 cloves of garlic,
bunch of parsley.
For the sauce:
300 milliliters of cream fat content of 22%
3 tablespoons of mustard,
salt.
Method of preparation
1. It is necessary to peel and chop the garlic and onions. Wash, dry the parsley, and then finely chop.
2. In a bowl, mix ground beef, garlic, onion, egg and parsley. All this pepper and salt. Put the minced meat for half an hour in the fridge.
3. Then you need to make round small burgers from minced meat.
4. On hot oil, cutlets should be fried on both sides, turning over periodically. Prepare the sauce, whipping cream and mustard. This sauce needs to be poured into the pan. And, having reduced the fire, keep the cutlets under the lid for another 10 minutes.
Recipe 3: Delicate beef patties
These burgers are juicy and tender thanks to the addition of minced milk. By the way, prepare them quickly enough - only about half an hour.
Ingredients:
500 grams of ground beef, large onions,
a glass of milk,
tablespoon of mustard,
egg,
2 medium sized potatoes
vegetable oil for frying
4 cloves of garlic,
salt.
Cooking Method:
1. Through a meat grinder or on a fine grater, you must rub the peeled potatoes, garlic and onions.
2. The stuffing should be mixed with grated vegetables, then add milk, mustard and egg, pre-lightly beaten. Do not forget to pepper and salt.
3. The stuffing should be kneaded by hand, after which the small oval cutlets should be made of it. Before frying, cutlets should be rolled in a mixture of semolina and crackers. Then fry in hot oil.
Beef cutlets - useful tips from experienced chefs
- about bread. Some say that you do not need to put bread in cutlets - they say, this is a relic of the Soviet past, when bread was added to save money. In fact, bread is added to keep chops in juice. After all, the connection of the fibers in the meat passed through the meat grinder is broken - the juice will simply flow out during frying. Whereas the bread absorbs this juice, because the cutlets are juicier.
- about eggs. Some recipes for making cutlets indicate adding eggs, others do not. But it is believed that adding eggs to the meat in the stuffing is not worth it - egg white quickly rolled up when frying, and this contributes to the loss of cutlet juice.
- about the bow. Experienced housewives believe that chopped onions in the stuffing should be added not in raw form, but lightly browned in butter. Raw onions make the finished patties more coarse.
- about water. Experienced cooks make burgers more succulent by adding some very cold water or finely crushed ice to the mince. This contributes to the fact that during frying water will evaporate, and the meat juice will remain in the meatballs.
The main thing is to know when to stop. If you add too much water, the cutlets may begin to fall apart.
- about fat. The best option for frying meatballs is ghee. You can use pork lard. If not, then fry in vegetable oil.
