Beef patties in the oven

Despite the fact that nutritionists do not recommend eating fried meat, meatballs for many remain one of their favorite meat dishes.

Most often they are made from beef. It is believed that it is from her meatballs that turn out to be more meaty, fragrant, nourishing. Especially those that have been fried in a pan.

But in this case what to do with those carcinogens that appear in the process of heat treatment? After all, you do not want to give up the beautiful crispy crust, which by its appearance kindles such a brutal appetite!

There is an exit. Cutlets can be cooked in the oven. Benefits? You are welcome!

They are no less tasty than in a frying pan. Yes, and the crust is rosy.
Harmful substances in them are significantly less than in fried ones.
This type of heat treatment saves most of the vitamins and trace elements useful for the body.
The hostess does not need to be near the stove.
Fat does not splash in different directions.

But for some reason, sometimes beef burgers in the oven are hard or floating in fat. And to blame for this wrong cooked stuffing.

Beef patties in the oven: the subtleties of cooking

For cutlets, you can take any part of the animal's carcass. Of course, the most delicious cutlets made from tenderloin. But most of the time they go to the meat, which is not suitable for frying beefsteak, fillet, roast beef, entrecote. For cooking stuffing use dressing, bacon, flank, as well as various meat trimmings, which are obtained when stripping meat.
Beef fillet must be cleaned of coarse tendons, and then passed through a meat grinder.
Do not use too fatty meat for meatballs. When baking, the fat is melted, and the cutlets are hard and dense. If the meat is lean, then add lard to it. The amount of fat should be no more than 15% by weight of the meat.
Bread must be added to any burgers. It should be baked from wheat flour. The bread is cut off all the crusts, and the crumb is dried. If you put fresh bread into the cutlet mass, the stuffing will be viscous.
Bread is soaked in water or milk before being added to minced meat. The amount of liquid should not exceed 30% of the weight of the meat. Cutlets will be more tender if you add sour cream, mayonnaise to the mincemeat, and replace milk with cream.
Onions, garlic, carrots, potatoes and other vegetables are added to the beef chop. Cutlets will turn out tasty if you add a grated young squash to the mince. But in this case, the amount of liquid (water or milk) must be reduced, since the zucchini is very juicy.
An egg is often put in ground beef chop. But you need to know that it makes ready-made burgers dense. When frying in a pan, the egg helps the chops not to fall apart. When baking in the oven, eggs are not added to the mince or only yolk is used.
To make the beef burgers turn rosy and crispy, they are paned in flour or white breadcrumbs.

Beef patties in the oven classic

Ingredients:

beef fillet - 500 g;
wheat bread - 125 g;
water - 150 ml;
salt - 10 g;
ground black pepper - pinch;
breading (flour or breadcrumbs).

Method of preparation

Beef meat cut into pieces weighing 50-200 g (it all depends on the capabilities of your meat grinder). Twist in a meat grinder.
Soak bread in water.
Combine ground meat with spices and bread.
Mix the mass thoroughly with a wooden spatula. If the stuffing is very thick, add some water, then beat it out again.
To keep the stuffing from sticking to your hands, soak them in cold water. Separate portions of minced meat from the cutlet mass and make cutlets. Classic burgers should be elongated, flattened from above, 12 cm long, 5, 5 cm wide, 1, 75 cm thick.
Roll the cutlets in breading, place on a greased baking sheet. So that you don’t have to wash off a sheet of fat and roasted meat juice, cover it with parchment.
Heat the oven to 200 ° C. Put in it a baking tray with chops. Bake 40 minutes.

Beef patties in the oven with potatoes

Ingredients:

beef fillet - 500 g;
potatoes - 1 pc .;
bulb onion - 1 pc .;
egg (yolk) - 1 pc .;
salt and pepper to taste;
Spicy herbs (parsley, dill, cilantro) - a small bunch.

Method of preparation

Cut beef pulp into slices and skip through a meat grinder.
Grind onions and potatoes in a blender to a slurry.
Mix the meat and potato paste and pass through the meat grinder again.
Add egg yolk, spices and chopped greens.
Knead the stuffing thoroughly so that it becomes homogeneous and dense enough. If it is thick, add some water and mix again.
Damp oblong-shaped cutlets with wet hands. Roll in breading. Place on a greased baking sheet. Put in an oven heated to 200 ° C. Cook 40 minutes before a brown crust.

Beef patties in the oven with cabbage

Ingredients:

beef fillet - 500 g;
bulb onion - 1 pc .;
carrots - 1 pc .;
fresh cabbage - 100 g;
salt to taste;
egg (yolk) - 1 pc .;
pepper - pinch;
breading mix (ground crackers or flour).

Method of preparation

Cut the beef into pieces and twist through a meat grinder along with the onions.
Grate the carrot. Cabbage thin shred.
Combine vegetables with meat, put salt and pepper. Add egg yolk.
Stir the cutlet mass thoroughly.
Shape the patties. Roll in breading.
Grease a baking tray with butter. Put the patties on it.
Bake in the oven for 40 minutes at 200 ° C.

Beef patties in the oven in a creamy sauce

Ingredients:

ground beef - 500 g;
onion - 1 pc .;
semolina - 1 tbsp. l .;
milk - 100 g;
salt, pepper - to taste;
flour - 2 tbsp. l .;
cream - 300 ml;
sunflower oil - 40 g.

Method of preparation

Chop the onion in a blender.
Combine onions with meat. Gradually pour in the milk, knead the mince thoroughly.
Put the semolina, salt and pepper. Stir again and leave to swell the decoy for half an hour. Stir.
blind cutlets with wet hands. Roll in flour.
Pour oil into the pan, heat it up. Fry the patties on both sides until golden brown.
Put them in a greased form. Pour warm cream.
Put in the oven and bake for 30 minutes at 180 ° C.

Beef patties with tomato sauce

Ingredients:

For meatballs:

ground beef - 1 kg;
wheat bread - 250 g;
water - 300 ml;
salt - 15 g;
flour - 2 tbsp. l

For gravy:

vegetable oil - 40 g;
onions - 1 pc .;
carrots - 1 pc .;
tomato paste - 1 tbsp. l .;
salt to taste;
paprika - 1 tsp;
sugar - 0, 5 tsp;
vinegar - 1 tsp;
garlic - 3 cloves;
coriander - 1 tsp.

Method of preparation

First option:

Prepare the gravy. Finely chop the onion. Save it in oil. Add the grated carrot and fry for 5 minutes.
Put the tomato paste, mix. Warm up for 2-3 minutes.
Put all the spices, chopped garlic, add vinegar. Fill with hot water to cover the vegetables. Simmer for 15 minutes.
Cook the patties. Soak the bread in water and let it swell.
Combine it with minced meat, put spices. Stir the cutlet mass thoroughly.
Dampen your hands with cold water, make cutlets.
Dip them in flour.
Pour the oil into the pan, heat it up. Put the patties. Fry them to brown crust first on one side, then - on the other.
Put the patties in deep shape. Fill with hot gravy. Put in the oven, heated to 180 ° C. Bake for 30 minutes.

Second option:

Make the minced meat patty, as in the first version.
Blind the cutlets with wet hands.
Roll in flour.
Put on a greased baking sheet and bake in the oven for 40 minutes at 200 ° C.
While the cutlets are being prepared, make the gravy, as described above. But stew it a little longer - 30 minutes.
Put the cutlets on the plates and pour them with the sauce.

Mistress to note

Knowing the basic rules of cooking beef cutlets, you can come up with new recipes, adding any ingredients to the stuffing. The main thing is that they are combined with the taste of meat. The aroma of meatballs depends on the spices and seasonings. So feel free to use them. Experiment!

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