In historical documents dating back to two thousand years BC, a pork recipe in leaves, vaguely reminiscent of modern stuffed cabbage, was described by the Roman emperors.
At the same time, as can be seen from documentary sources, similar dishes appeared in Asian cuisine at an earlier period.
Absolutely accurate evidence of who owns this author's invention does not exist, but we can confidently say that with the advent of minced meat, world cooking has been significantly enriched with an assortment of dishes.
Ground Beef Dishes - Recipes and Basic Technological Principles
No one needs to be convinced that minced meat made from fresh meat, as they say, is little and only for itself - the best semi-finished product that does not need any advertising. Of course, in the production environment, the quality of meat semi-finished products is paid attention to, according to the requirements of GOST, but despite this, often buying stuffing in stores has to face unpleasant moments - it either has too much fat, or too much water, or there are solid particles subject to digestion by the human body, but perfectly ground by modern production equipment. Therefore, the only way out is to buy meat and cook the stuffing yourself. Fortunately, in the presence of modern kitchen appliances for domestic use, homemade minced meat making is not a problem, but a pleasure.
The rule of good stuffing is high-quality meat: without cartilage and bones, containing no more than 20% fat. Humidity 70% does not mean that when defrosting stuffing should swim in the water. Perhaps this is the only requirement that must apply to the product.
Minced meat or minced meat can be cooked now from any kind of meat and meat products. So, for example, more lean beef meat is brought to the desired consistency by adding lard to it, lard, or mixing lean muscle portion of beef carcass with fatty parts of pork. Depending on the dish to be prepared from minced meat, additional components are selected: spices and spices that provide the taste of the meat dish; onions, giving the meat semi-finished products not only taste, but also the necessary juiciness; egg proteins or starch-containing components, which ensure the adhesion of particles and retain the desired shape of the product.
Additional ingredients for minced meat - this is a huge list of products that are selected in each case, depending on the traditions of a particular national cuisine, tables of combination of products and spices, individual preferences of each chef.
1. Minced meat dishes - a recipe for juicy and thin pancakes stuffed with meat
Ingredients for minced meat:
Pork pulp, bold 550 g
Beef, boiled fillet 450 g
Onions 300g
Salt
Broth, meat 200 ml
Refined oil 100 ml
Pepper
For the test:
Fresh milk 300 ml
Boiled water 150 ml
Eggs 3 pcs.
Oil 75 ml
Salt 10 g
Sugar 50 g
Wheat flour 350 g
Soda 5 g
Sour cream 20% 250 ml (for serving)
Cooking:
Add all the dry ingredients to the sifted flour. Beat the eggs. Combine the milk with water and pour the liquid into the eggs, without stopping stirring, and immediately begin to add the flour mixture gradually. After mixing the dough to a uniform consistency, pour in the oil, mix thoroughly again. Let the dough stand for about an hour and start baking pancakes in a pan (22 cm), pouring the dough and spreading it across the diameter of the pan. Bake pancakes on one side and put them on the prepared dish with the baked side up.
Twist the cooked meat without bones, cartilage and films through a meat grinder. Finely chop the peeled onions. In a deep saucepan, heat the oil, fry the onions. Add chopped boiled meat to it, mix and pour broth. Simmer the meat until the broth is completely evaporated, but the filling for pancakes should not be dry.
Spread the cooked minced meat with a spoon, 75-100 g per pancakes, on the toasted side, and wrap in a roll or triangle. Fry the pancakes and serve with sour cream.
2. Ground Beef Dishes - Homemade Sausage Recipe
Ingredients:
Pork, lean pulp 1.6 kg
Pork lard (or loin) 400 g
Ground coriander 20g
Salt 15 g
Garlic 50g
Ground black pepper 30g
Eggs 3 pcs.
For the test:
Flour 0.5 kg
Salt 10 g
Oil 200 g
Soda 25 g
Kefir 75 ml
Cooking:
Grind the meat with a meat grinder or chop with a knife. Add ground spices and garlic. Beat in the egg mass and mix. Knock stuffing, put in a refrigerator for a couple of hours, tightly closing the container.
Prepare the dough: sift the flour, combine with salt and soda. Pour onto the surface, chop the oil in it. The mass should turn into a fat flour crumb of uniform consistency. Collect a crumb a hill, having made deepening, pour kefir, mix. The dough should be firm but elastic. Divide it into two or three parts and, turning, also remove it in the cold.
Get the stuffing. Wet your hands and work surface with water, roll sausages out of it, 2 cm thick, 10 cm long. Pour water into a wide saucepan, set the grill or another suitable stand to cook the sausages for a couple. Very help out in this special household appliances. Cook the boiled sausages in margarine or lard to brown them.
Take the dough out of the cold in one piece and roll out very thinly, dusted with flour. The thickness of the layer is not more than 0.5 cm. Cut a rolled rectangle into 2 cm strips and wrap chilled sausages in them: wind the dough on the sausage, making a small helical overlap; put in the form, sprinkled with flour and grease the semi-finished products with egg. You can put the sausages in the dough tightly, so that after baking, you can get a pie, or, keeping a distance, to get the pieces.
Preheat oven to 180ºC, bake.
3. Minced meat dishes - recipe for stuffed peppers with tomato sauce
Composition of products:
Pepper, salad 1.5 kg
Onions 250 g Rice, round (cooked) 300 g
Carrots 200 g
Minced 800 g
Greens 100 g
Salt, ground pepper, coriander, cloves
For the sauce:
Sauce "Krasnodar"
Onions 150g
Flour 70 g
Butter (or margarine) 80 g
Fresh celery 50g
Broth 0.5 L
Carrots 100 g
Preparation:
A good pepper for this dish should be large, even, without damage and of the same size, therefore, preferably, it should be selected at the time of purchase. Wash and cut the stem together with the seeds. Peppers can be prepared for stuffing in several ways:
Blanch;
Bake in the oven, smearing the surface with vegetable oil;
If the further process of cooking stuffed peppers is supposed to be in the oven, then the preliminary heat treatment of the peppers is not required: stuff them raw.
Combine the minced meat with rice, chopped passaged vegetables, season with spices and mix. Start the peppers.
Install them tightly in a heat-resistant container, pre-filling it with water so that it does not reach the surface by 2-3 cm. Stew peppers until ready.
Peel and chop the vegetables; pass them by adding flour, and then pour in the sauce, connecting it with the broth. Bring sauce to taste with spices and let it boil. Pour the mass into a blender and perebeite until smooth. Pour the stuffed peppers with the prepared sauce and bring them to the boil, pour the chopped greens and soak in the sealed container for 15 minutes, before serving.
4. Ground Beef Dishes - Recipe for Dietary Meatball Soup
Ingredients:
2.2 kg homemade chicken
Salt
Fresh greens, chopped
Egg 1 pc.
Pepper
Onions 150g
Fresh lemon zest 50 g
Bay leaves
Carrots 100 g
Water 2.0 l
Celery (root) 50 g
Preparation:
Grind the grinded and washed chicken carcass by separating the bones for the broth and the pulp for the mince.
Boil the bones on the weakest fire, remove the foam. When the broth boils, add the washed and peeled carrots, onions, and celery root. After half an hour, throw bay leaves and pepper. After 10 minutes, remove and strain the finished broth. Pulp and skin of chicken scroll through a meat grinder with onions. In the minced chicken, add the spices and the egg. Mince knock out and make balls of 50 g. Again, bring the broth to a boil, salt and throw in him meatballs. When they pop up, add chopped greens, zest, remove from heat and cover the pan with a lid.
5. Minced meat dishes - recipe minced zraz with liver
Product List:
Minced meat 1.2 kg
Onion 250g
Garlic, chopped 40 g
Pepper
Salt
Egg 2 pcs.
Beef liver 600 g
Sour cream 80 g
Carrots 300 g
Oil 150 g
Grated cheese 400 g
Lezon
Breadcrumbs 250 g
Preparation:
Cut the liver into small pieces, fry, adding sour cream and spices. Pass the onions and carrots separately. Pour the cooled liver and sauteed vegetables into a paste, add ground spices and butter, mix. Form balls, 60 g, roll them in grated cheese and remove in the cold. Season with minced meat with spices, garlic, divide into 75 g pieces. Make pancakes from portions and put liver balls in the middle and wrap them in minced meat, forming zrazy. Dip each semi-finished product in ice-cream made from beaten egg, water and flour. After the season - roll in breading.
Fry zrazy in deep fat until golden brown.
6. Ground Beef Dishes - Recipe for the Best Homemade Ravioli
Ingredients:
Low-fat pork 600 g
Onions 300g
Pepper
Eggs 3 yolks and 3 whole eggs
Salt 15 g
Flour 850 g
Milk 170 ml
Cooking:
Chop the meat and onions in a meat grinder, season with salt, spices and beat the eggs. Stir the mass, carefully beat it out and remove for ripening in the cold, sealed with film for a half to two hours. For the test, break the eggs into a bowl, mix them with milk and salt. Sift the flour and knead the dough. Cover with a napkin so that it does not become covered with a crust. Wait for the gluten to swell.
The amount of dough and stuffing is designed for 100 dumplings.
7. Ground Beef Dishes - Recipe for Stuffed Cabbage with Cabbage Leaves and Rice
Ingredients:
Turkey mince 1.2 kg
250 g boiled rice
Onions and carrots (passaged) 300 g
Salt, pepper mix
Blanched white cabbage leaves 18-20 pcs.
For the sauce:
Whole milk 1.5 liters
Sour cream (25%) 150 g
Margarine, creamy 120 g
Onions, passaged 250 g
Celery stalks 60 g
Dill, chopped 80 g
Flour 40 g
Salt, ground pepper, bay leaves
Method of preparation
Poultry pulp, rice and passaged vegetables combine into a total mass, mix thoroughly. Wash the large head of cabbage and separate the necessary amount of cabbage leaves. To easily cope with this task, hold the cabbage over the steam, stalk up. Begin to remove the leaves, smooth movements separating them from the top of the head downwards. From each sheet you need to cut the veins at the base of the head. It is convenient to wrap the stuffing in soft leaves, so put the removed leaves in a colander and hold them over the steam until softened, and then cool.
Divide the minced meat into portions of 70-80 g and wrap in an envelope in cabbage leaves. Fry the semi-finished products in a pre-heated pan, adding margarine. Put the cabbage rolls in the pan so that the edges of the leaves are first down and roasted first, then turn the cabbage rolls to the other side. Place the fried semi-finished products in a skillet and fill with cooked sauce.
Cooking sauce:
Chop finely and pass the onion, adding chopped celery to it and sprinkling with flour. Pour into the skillet milk mixed with sour cream. Add the spices, chopped dill and bring the sauce to a boil. Lightly cool the dairy dressing, rub through a sieve, pour into the pan with semi-finished products. Stew stuffed cabbage until cooked in a heat-resistant dish, over low heat.
Minced Meat Dishes - Tricks and Tips
- Why do you need to beat the stuffing? Under mechanical action, meat juice is released from small particles, containing collagen, known for its binding properties. When tossing and kicking with minced meat on the working surface, the juice is released more intensively. After this procedure, the stuffing must be kept in the cold so that the collagen starts to “work”. This technique allows you to cook burgers that will not crumble even without adding egg white, as a binding component.
- To make mince more tender and juicy structure, add milk, sour cream, cream.
- For storage, freeze minced meat in tight-sealed bags or containers, in the quantities necessary for cooking one or another dish. Repeated freezing of minced meat is highly undesirable.
- When frying cutlets, turn on the stove to maximum power so that a crust is formed that prevents the juice from flowing, and after roasting, lower the temperature and cover the pan with a lid and dogmat using steam: meat should be cooked thoroughly.
- Especially, this rule applies to pork and beef.
