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Let's reveal all the secrets of making delicious cutlets! The ability to fry delicious cutlets is one of the essential skills of a modern housewife. No semi-finished products can replace homemade cutlets made from juicy minced meat with a crispy crust, soaked in the aroma of spices. Cookbooks contain thousands of minced meat dishes - in addition to classic cutlets, you can prepare the following minced meat dishes for dinner with your family:, or, meat rolls, and stuffed vegetables, for example, or, as your imagination dictates. What can be made from minced meat quickly is the simplest dish -. How to cook delicious juicy cutlets? The process of preparing homemade cutlets begins with choosing meat and preparing minced meat.

Correct minced meat for cutlets

One of the main secrets of delicious minced meat and dishes made from it is the high quality of the original meat. Modern kitchen appliances will grind even a hard third-rate product with an excess of veins, films and connective tissue into a homogeneous mass, but one cannot count on high taste qualities of cutlets from this minced meat.

According to experienced chefs, for minced cutlets it is better to take equal parts beef and pork with a small amount of fat. For those who like fatter cutlets, you can add twisted pork lard to the meat ingredients. And for dietary nutrition, dishes made from ground or finely chopped white poultry meat - or.

For cooking classic minced cutlet per kilogram of meat add two medium-sized onions, 3-4 cloves of garlic and about 2-3 pieces of white bread soaked in milk or water. Pieces of meat, bread and onions are passed through a meat grinder once or twice. Add 1-2 teaspoons of salt and freshly ground black pepper to the resulting mass, beat in the egg and mix until smooth. For easier grinding, it is advisable to place the meat pieces in the freezer for 20-30 minutes.

Experienced chefs advise to thoroughly beat the minced meat before frying and keep it in the refrigerator for half an hour, then the cutlets will retain their shape well and will not fall apart.

If possible, prepare the minced meat in excess - separate some of it into cutlets, and pack the rest into bags and put it in the freezer. Frozen minced meat does not lose its taste - just take out the package in the morning before leaving for work or put it in the microwave to defrost and delight your loved ones with another culinary masterpiece.

You can vary the taste of the finished cutlets by adding various components to the minced meat. Try making mixed minced veal, pork with a layer of fat and chicken fillet. White bread in minced cutlets can be replaced with semolina, oatmeal, soaked breadcrumbs or finely grated potatoes. Vegetables - finely grated carrots or finely chopped bell peppers - will give the cutlets a unique taste.

If you use purchased minced meat to prepare cutlets and the mass turns out to be too liquid, add 1-2 tablespoons of semolina or crackers, mix well and keep in the refrigerator before starting to fry.

How to properly fry cutlets in a frying pan

To fry the cutlets, heat a frying pan, pour in vegetable oil or melt cooking fat. Before frying, the formed cutlets can be breaded in flour or ground breadcrumbs and the cutlets can be given an oval shape.

The cutlets are carefully placed in a frying pan with heated fat and fried for 1-2 minutes over high heat on both sides so that a crust forms on the surface, which will retain all the juices inside and our cutlets will turn out tasty and juicy. Then reduce the heat and continue cooking the dish for 25-30 minutes over medium heat, adding water or meat broth, covering with a lid. After frying the cutlets, you can bake them in the oven for 20-25 minutes.

There are many components that affect the taste of a hamburger, but the most important is the meat.

What is the perfect ground beef?

As you know, meat contains a lot of muscle fibers separated by connective tissue plus some fat. If you want to prepare a dish from raw meat (tartar, carpaccio), there should be little fat. But if we are preparing a dish with heat treatment from meat, then it is better to have more of it. Muscle fibers are long and quite strong (resistant), so chopping them can reduce this resistance. To what size should the minced meat be ground? .

Large pieces in ground meat ensure that the original taste of the meat is preserved and allows you to enjoy its texture.

Medium ground beef

If the “grind” is too fine, then we risk preparing a dish with a lack of meaty flavor. Often, store-bought minced meat suffers from its fine, smooth texture. This is done to disguise the quality of the meat or the “origin” of the parts used for mincing. Therefore, pay attention to this when purchasing! High-quality ground beef can be determined visually - by the size of the “grains”.

Fine ground beef

Instead of salt - pickled cucumber

Grinding the meat releases proteins, which hold the pieces of minced meat together well. Therefore, salt the minced meat only when the product - meatballs or cutlet - is formed. If you do this too early, the meatball or patty may simply fall apart during cooking. We recommend simply adding some salty ingredient to the minced meat dish. Olives, tapenade, or pickles are perfect for a hamburger. Then you won’t need salt at all for the minced meat dish.

Salted cucumbers

The perfect beef cutlet recipe

So, you have 200g of beef fillet and you want to make hamburger patties. You will also need a little pork fat, 20 g of softened or melted butter and 2 tbsp. l. olive oil plus freshly ground black pepper. Place the meat and fat in the freezer for about 30 minutes until it begins to firm up. Now cut the beef into 3-4 pieces and pass through a meat grinder along with the fat, not forgetting our advice about the size of the “grains”.

Mix the resulting mass with the remaining prepared ingredients. If you wish, you can add finely chopped parsley, marjoram and 1 head of shallot and 1-2 cloves of garlic, previously chopped and fried until soft. Pepper it. Mix the minced meat with your hands, saturating the mixture with air, and form cutlets. Try not to use the currently fashionable molds. Don't press the cutlets too hard. Act without fanaticism! Many people advise putting the already formed cutlets back in the refrigerator for 20-30 minutes before frying. You can do this, or you can fry them immediately after cooking.

Frying cutlets in a frying pan

Salt the cutlets and fry them in a frying pan greased with a little oil or on the grill for 2-3 minutes on each side. That's all! Here are wonderful cutlets for a homemade burger. Although... These are just wonderful beef patties that can be used for a burger too!

Cooking cutlets on the grill

Meatballs and meatballs, meatballs, cutlets, cabbage rolls, dumplings - all these dishes are based on minced meat. Homemade is always more attractive in taste and appearance than store-bought, but creating such a meat base is not as easy as we would like. Where is the secret of perfect minced meat for cutlets of any kind and what mistakes do inexperienced housewives make?

How to make minced meat for cutlets

Pieces of pork, beef, poultry or even fish twisted through a meat grinder - in the general understanding, this is minced meat. However, such a “bare” base is not suitable for further work, since it falls apart, dries out during heat treatment, and has almost no taste. As a result, you have to add some binding components, spices, etc., so the question of how to prepare minced meat for cutlets can take a very long time to figure out. First of all, it is advisable to decide how this dish will be prepared.

In the oven

This method of heat treatment is very popular along with cooking in a slow cooker. There are no special requirements for minced meat for cutlets in the oven, but it is desirable that it be juicy, since the moisture is actively evaporated. Breading is not necessary here, but it is recommended to make a wet filling for the cutlets - it will saturate them from the inside, preventing them from drying out. Mixed pork-beef, pork-chicken or fish mixture is ideal.

For a couple

This cooking method is mainly used for fish and poultry, when dietary recipes are selected and fats are not allowed. The minced meat for steam cutlets can even be completely dry - the humidity inside will be created and preserved by the chosen method of heat treatment. The only disadvantage of the finished dish is its outward appearance: the steamed cutlets are very pale, so experts advise putting them in the oven for a quarter of an hour so that a crust appears.

A couple of important nuances:

• There is no need to bread the formed cutlets - a steamer will turn this dry shell into an unsightly mess.
• Don't have a meat grinder? Use a blender or food processor. The consistency of the minced meat will vary depending on the duration of operation of the device.

In a frying pan

If we talk about the classic fried dish, then it uses mainly combined minced meat, part of which is necessarily juicy pork. Professionals do not recommend using ground chicken or turkey for frying cutlets, as it can become too dry when frying. Some chefs make a twisted pork-beef tandem with a small amount of lard - this makes the dish especially tender.

Minced meat recipe for cutlets

After reading the methods outlined below for creating minced meat, poultry or fish, you will forget about the problem of falling apart or burnt cutlets, and learn how to choose the right flavoring additives. Each step-by-step recipe for preparing minced meat is accompanied by a photo, and at the end the most valuable advice from professionals is collected, selected based on the frequency of questions that housewives have.

Classical

The traditional version of this delicious dish is pork and beef, complemented with white onion, black pepper, and salt. Most housewives prefer to make classic minced meat for cutlets with an egg, whose task is to give the mass elasticity and integrity. Be sure to bread it with ground breadcrumbs, and for tenderness, add a piece of butter at the very last stage.

Ingredients:

• beef – 400 g;
• pork – 180 g;
• egg higher cat.;
• bulb onions;
• salt pepper;
• butter – 20 g.

Cooking method:

1. Scroll the meat and onion slices twice at the same time.
2. Add salt and pepper. Taste the mixture, because more often it happens to be under-salted than over-salted.
3. Beat the egg and add it in. Knead with your hands (!) for a couple of minutes.
4. Pour in a spoonful of ice water and add butter. Knead for another minute.

From pike

This fish is characterized by dry fillet, so professionals always use butter, which will make the cutlets juicy. You can take lard or even fatty pork, but if you are planning to prepare a dish for a child, this option is not suitable. The remaining secrets of how to make ideal minced pike for cutlets are revealed as the algorithm is described.

Ingredients:

• pike – 550 g;
• butter – 30 g;
• milk – half a glass;
• bulb;
• salt;
• a sprig of cilantro;
• slice of white loaf.

Cooking method:

1. Cut the bread crumb and pour in milk - this will make the cutlets tender.
2. Clean the pike fillet and grind through a meat grinder with chopped onion.
3. Add the squeezed bread mass, salt, chopped cilantro.
4. Before frying/baking, the cutlets will definitely need to be breaded, otherwise all the juice will go away.

Consider another option for a fish dish -. Delicious cooking recipes with photos and videos await you.

From beef and pork

If you like the big, hearty burgers sold at food chains, but are wary of their unknown ingredients, learn how to make this dish yourself. First of all, you need to figure out how to prepare minced meat for pork and beef cutlets. This mass, according to professionals, is ideal for burgers. The dietary version discards pork.

Ingredients:

• beef – 250 g;
• pork – 250 g;
• egg 1 cat.;
• white loaf – 100 g;
• salt, oregano, basil - a pinch;
• caraway seeds – 1/2 tsp.

Cooking method:

1. Grind the beef and pork through a meat grinder.
2. Freeze the loaf and grate it coarsely.
3. Beat the egg and add to the meat mixture. Add spices and salt there.
4. Add the loaf crumbs last - the mass should be thick.
5. You can fry burger patties made from minced pork and beef without oil, remembering to give them the correct flattened shape.

Chicken

A very quick, tasty, tender dish is obtained if you prepare the base according to this recipe. Chicken fillet is low-fat, so it is complemented with processed cheese or regular cheese with sour cream, and fresh herbs will give it a pleasant aroma and taste. Minced chicken for cutlets also wins over others due to the speed of frying, especially if you make small flattened balls.

Ingredients:

• chicken fillet – 500 g;
• one processed cheese;
• eggs 2 cat. - 2 pcs.;
• a bunch of dill;
• green onion feathers;
• salt.

Cooking method:

1. Chop the chicken fillet with a knife and grind in a blender. Add salt.
2. Mash the cheese, add torn dill and green onions.
3. Add beaten eggs, knead chicken mixture. If it is very liquid, add a little flour.
4. These cutlets are best baked or steamed to keep them low in calories. If frying, make breading.

From fish

For such a dish, experts do not place restrictions on the type of main product - you can use both juicy fatty trout and skinny pollock, as well as pike perch and cod. The only important thing is the absence of a large number of bones, otherwise cleaning will turn into torture. There are no special secrets in how to make minced fish for cutlets - even all the components that complement the fillet can be identical to those for meat.

Ingredients:

• fish fillet – 600 g;
• a bunch of parsley;
• semolina - 3 tbsp. l.;
• salt;
• ground white pepper;
• breadcrumbs.

Cooking method:

1. Cool the fish fillets before using. Clean, rinse.
2. Cut into cubes and grind with a blender.
3. Add torn parsley, salt and ground white pepper.
4. Add semolina to make the mixture less liquid.
5. Form cutlets and cover with breadcrumbs.

From pork

This type of meat is rarely used alone due to its fat content. Even if housewives do not add beef/poultry, they try to make a filling that will make the dish easier to digest. Apples, prunes and greens are ideal. These minced pork cutlets are juicy, fluffy, beautiful, and are in no way inferior to dishes from restaurant photos. Try this recipe to see for yourself.

Ingredients:

• pork – 700 g;
• bulb;
• salt, ground pepper;
• prunes - a handful;
• green apple;
• semolina – 3 tbsp. l.

Cooking method:

1. Toss cooled pork with onion pieces.
2. Salt, pepper, add semolina. Beat this mass and knead for several minutes.
3. Grate the apple, steam the prunes, make cutlets, adding the filling to the center.

Beef

For such a dish, choose the front zone of the carcass - it is the most tender, but not too greasy. If you use a spatula, it is better to cook mixed minced meat or add butter/lard. However, the fluffiness is also affected by beating - without it, the cutlets will be flat and very heavy inside. How to make ground beef so that your homemade dish can compete with restaurant photos? The technology is disclosed below.

Ingredients:

• beef – 500 g;
• lard – 100 g;
• bulb;
• tomato paste – 2 tsp;
• salt pepper.

Cooking method:

1. Twist the meat with lard, add ground pepper.
2. Salt the minced beef and combine with tomato paste.
3. Beat for 3-4 minutes, immediately form cutlets.

With bread

A culinary trick such as using a loaf or a simple white bun helps make even fried cutlets very tender. This technique is especially actively used for fish or chicken mass, which is devoid of fat. Homemade minced meat cutlets with bread are always juicy, fluffy, and soft. Take stale slices - they will work better due to the gluten. This stuffing cannot be prepared in advance!

Ingredients:

• meat – 600 g;
• garlic clove;
• stale bread – 120 g;
• milk – 150 ml;
• salt.

Cooking method:

1. Pour milk over the bread, wait 10-12 minutes.
2. Grind the beef through a meat grinder. Send it there again, but with squeezed bread and garlic.
3. Salt the resulting mass, add chopped onion. Beat and start making cutlets.

With potatoes

Housewives and even culinary professionals like this simple method - grated potatoes added to chopped meat perform the same role as an egg. This recipe is suitable for people allergic to albumin and is often used in children's menus. Tender, juicy minced meat for cutlets with potatoes can be prepared from any base - it always turns out perfect.

Ingredients:

• meat (any) – 600 g;
• large potatoes;
• onions – 1/2 pcs.;
• salt.

Cooking method:

1. Grind the meat pieces through a meat grinder and add half the chopped onion.
2. Add salt. Beat for 2-3 minutes - this way the cutlets will be fluffy.
3. Add finely grated potatoes, stir for another 1-1.5 minutes.

Turkey

Chefs call this type of meat an excellent compromise between the fat content of pork and the dryness of chicken. Turkey is juicy, tender, but has low calorie content, so it is actively used in the diet menu. If you wanted to know how to make ground turkey, but were constantly faced with a hundred insoluble questions, this recipe will help you figure it out completely.

Ingredients:

• turkey fillet (not breast) – 600 g;
• zucchini pulp – 100 g;
• sour cream – 2 tbsp. l.;
• dried herbs - a pinch;
• salt;
• bell pepper

Cooking method:

1. Pour milk over the bread.
2. Chop the turkey with a knife and grind through a meat grinder with pepper. Season with herbs and salt.
3. Mix with sour cream and egg. Add grated zucchini.
4. Knead for a couple of minutes and form into cutlets.

What can you add to minced meat for cutlets?

Any classic recipe can be modified to change the taste and appearance/consistency of the dish. Professionals tell us what to add to the minced meat for cutlets to get the perfect result:

• Do you want dietary but juicy fluffy cutlets? Mix grated beets or carrots with the meat mixture.
• Minced cod can be supplemented with sour cream or low-fat cream.
• An unusual way to prepare minced meat for cutlets without bread is to use a little grated zucchini pulp.
• Too liquid and no flour? Take bran or oatmeal.

Video

Meat

It is better to make minced meat for cutlets yourself from chilled lean meat. An almost classic option is a mixture of beef and pork in a 2:1 ratio. Pure pork cutlets can turn out to be very fatty, while beef cutlets cannot be juicy enough.

You can also add chicken, turkey to the cutlets, or cook them only from poultry.

Fish

In principle, any fish is suitable for cutlets. The main thing is that there are few bones in it. Therefore, it is better to choose fillets of large breeds: it is much easier to make cutlets from it than from small, bony fish. Salmon, cod, pilengas, halibut are ideal.

Other Ingredients

Onion. It needs to be passed through a meat grinder with the meat or finely chopped (in this case it is better to fry it a little and cool), and then add it to. You can, of course, chop the onion using a fine grater, but this process is a very dubious pleasure.

For 1 kg of meat, 2-3 medium onions are enough.

Stale white bread (loaf). It is needed so that the cutlets keep their shape and are more tender. The bread must be soaked in boiled water, milk or cream, squeezed out, the crust removed and passed through a meat grinder. You don’t need too much of it: 100–200 g per 1 kg of minced meat is quite enough.

Vegetables: zucchini, carrots, potatoes, beets, pumpkin. They make the cutlets more juicy and tender. If desired, they can replace bread. It is better to chop vegetables using a grater.

Eggs. Controversial ingredient: Some chefs believe it makes the cutlets tough. However, eggs help to glue the minced meat together. In order not to overdo it, it is better to use no more than two eggs per 1 kg of minced meat.

Salt. For 1 kg of minced meat, about 1 teaspoon of salt is enough.

Spices and herbs. Be sure to add black pepper, garlic and other spices as desired.

Water, oil, etc. You can add a couple of tablespoons of ice water, a spoonful of vegetable oil or a cube of butter to the minced meat to make the cutlets more juicy.

You can add cream to the fish cutlets, which will add tenderness to the dish, or lemon juice, which enhances the taste of the fish.

How to prepare minced meat and make cutlets

1. Before chopping meat, remove all veins, films, bones and cartilage from it.
2. If you pass all the ingredients through a meat grinder, try to alternate them so that the minced meat is more uniform.
3. The minced meat must be kneaded well with your hands and beaten - this will saturate it with oxygen. You can do this in a pan with high walls so as not to dirty the kitchen. In this case, you need to throw the minced meat several times to the bottom of the container.
4. It is better to cover the finished minced meat with cling film and put it in the refrigerator for 30 minutes to rest. After this, it should be mixed again.
5. You need to make cutlets with wet hands so that the minced meat does not stick to your fingers.
6. Try to form cutlets of the same size, do not make them too small: the larger the cutlets, the juicier they are. Pat the cutlets with your palms so that they are even and without seams.

kitchenmag.ru

How to bread cutlets

Breading helps the juice stay inside the cutlets, so you shouldn’t neglect it. You can use breadcrumbs (store-bought or homemade from dry bread), flour, crushed nuts and sesame seeds.

Please note that breadcrumbs absorb more oil. Therefore, if you want to reduce the fat content of the cutlets, choose other breading options or dry the finished cutlets with paper towels.

How to fry cutlets

Place the cutlets in a well-heated frying pan with oil. Be sure to leave a distance between them, otherwise they will not fry, but stew.

First, fry one side over high heat for 1-2 minutes, then reduce the heat and continue cooking for another 3-4 minutes. Repeat the same with the other side. After this, you can simmer the cutlets under the lid for 5–8 minutes.

20 minutes is enough to fry any cutlets. If in doubt, pierce one of them with a knife: light juice indicates that the dish is ready.

How to cook cutlets in the oven

Place the cutlets on a greased baking sheet and place in the oven, preheated to 180–200 degrees. After 15–20 minutes, pour half a glass of water onto the baking sheet and bake the cutlets for another 10–15 minutes.

You can also finish fried cutlets in the oven. In this case, it is better to bake them at a temperature of 160–180 degrees.

How to cook cutlets in a slow cooker

The “Frying” or “Baking” modes are suitable for cooking. Average cooking time is 40–50 minutes.

The cutlets must be turned every 15–20 minutes. If they start to burn, you can add a little water (about ¼ cup).

The easiest way to prepare a dish is in a double boiler. You just need to pour the amount of water specified in the instructions inside, put the cutlets in, turn on the device and cook depending on the minced meat:

• 20–30 minutes - for poultry and fish cutlets;
• 30–40 minutes - for meat cutlets.

If you don't have a double boiler, you can cook the cutlets in a water bath. To do this, boil water in a saucepan, place a large sieve on top so that it does not touch the liquid, and cover the structure with a lid. Please note that in this case the pan and the sieve should be approximately the same diameter.

kitchenmag.ru

Recipes

magput.ru

Ingredients

• 750 g chicken pulp (equal parts breast fillet and thigh fillet);
• 350 g stale loaf;
• 220 ml milk;
• 30 g butter;
• 2 eggs;
• 1 teaspoon salt;
• ½ teaspoon ground black pepper;
• ghee or butter - for frying.

Preparation

Soak 150 g of loaf in milk. When it swells, squeeze it out and pass it together with the chicken pulp through a meat grinder. Don’t throw away the milk: it will come in handy later. Add 30 g of soft butter, salt and pepper to the minced meat, mix well and set aside.

Separately prepare the breading mixture. To do this, cut the remaining 200 g of loaf into small cubes (with sides approximately 4 mm) and dry them. Add eggs, a pinch of salt to a bowl of milk and stir.

With wet hands, form the minced meat into medium-sized cutlets. Dip each in the milk mixture, then roll in breadcrumbs and place in a well-heated frying pan with butter. Fry the cutlets over moderate heat on both sides until golden brown.

mirblud.ru

Ingredients

• 300 g beef;
• 200 g pork;
• 150–200 g fresh champignons;
• 1 onion;
• 1 egg;
• 2 slices of stale white bread;
• 1–2 cloves of garlic;
• flour - for breading;
• - for frying;
• salt, pepper and other spices - to taste.

Preparation

First prepare the mushroom filling. To do this, thoroughly rinse and dry the mushrooms, and then cut them into small slices. Finely chop the onion and fry until soft. Add mushrooms and cook until all the water has evaporated. Finally, add salt and pepper to the filling and let it cool.

While the filling is cooling, you can prepare the minced meat. Pass the meat through a meat grinder, add bread soaked in water (without crusts), egg and chopped garlic. Stir the minced meat until smooth, add salt and spices, mix again and beat with your hands. You can cool the minced meat in the refrigerator, but do not forget to mix and beat it again afterwards.

With wet hands, form the minced meat into a flat cake. Place the mushroom filling in the middle. Cover it with a new minced meat cake and form a round cutlet. Try to make sure that the filling does not come out of the minced meat, and the cutlet itself is smooth, without seams.

Dip the cutlets in flour and place in a frying pan heated with oil. Fry on both sides until golden brown (as described above) and bring to readiness over low heat under the lid.

womensgroup.ru

Ingredients

• 700 g cod fillet;
• 1 onion;
• 2 eggs;
• 9 tablespoons of oatmeal;
• 3 tablespoons chopped cilantro or parsley;
• 1 tablespoon lemon juice;
• salt and ground pepper - to taste;
• 100 g butter;
• vegetable oil - for frying.

Preparation

Pass the cod fillet and onions through a meat grinder. Add greens, 3 tablespoons of oatmeal, lemon juice, salt and pepper to the minced meat. Mix everything and leave for 30 minutes. During this time, cool and cut into cubes. Add the eggs to the minced meat and mix.

Grind 6 tablespoons of oatmeal in a coffee grinder or blender: they will be needed for breading the cutlets. With wet hands, form the minced meat into a flat cake, place a teaspoon of butter in the center and form into a patty.

Roll the cutlets in crushed oatmeal, fry in vegetable oil until golden brown and immediately transfer to a baking dish. Place it in an oven preheated to 180 degrees and bake for 10–15 minutes.

Minced meat is the main ingredient in many dishes. You can use it to prepare both simple cutlets and delicious pies and casseroles. But sometimes low-quality and stale minced meat can ruin even your most favorite dish. Manufacturers can add spices to the minced meat and resort to methods to hide the staleness of the product. Also, the minced meat itself can be prepared not from juicy cuts, but from ground bones and cartilage.

To avoid a similar situation when the dish is spoiled due to a stale meat product, it is better to prepare minced meat at home. The best meat will be selected for it, only the necessary spices will be added, and there will be no need to doubt the freshness of the product. Preparing homemade minced meat does not take much time. And from the finished product you can create a wide variety of dishes: cutlets, rolls, casseroles, lasagna, homemade dumplings and pies.

However, not all housewives know how to prepare homemade minced meat step by step. In order to avoid problems when forming the product and to prevent it from spoiling in the refrigerator, you can use the methods for preparing minced meat, which are presented below.

Minced meat at home

We suggest preparing a version of minced meat from two types and pork. This minced meat is most often used in the preparation of both first and second courses. Also, this type of mixed homemade minced meat is one of the ingredients in all kinds of snacks.

What you will need:

• Beef - one kilogram.
• Pork - one kilogram.
• White bread - three hundred grams.
• Onion - three heads.
• Garlic - four cloves.
• Eggs - four pieces.
• Pepper.
• Salt.

Cooking minced meat

To prepare mixed homemade minced beef, it is better to use brisket and tenderloin, and for pork, it is better to use shoulder and shoulder. Beef should be red and pork should be pink. Soak white bread in milk. Peel the onions and garlic. Chop the onion into small cubes and pass the garlic through a garlic press. It is advisable to mince the meat twice.

Combine all ingredients in a suitable bowl, add eggs, pepper and salt. Mix the minced meat well, as this determines how tender and fluffy it will be in the prepared dishes. Another advantage of homemade minced meat is that you can make it more or less fatty if you wish. To do this, it is necessary to increase or decrease the proportions of pork meat. Excess minced meat can be distributed into food bags and placed in the freezer.

Minced chicken meat

To prepare homemade minced chicken, it is better to take breast and legs. Chicken meat is a dietary product, so it is ideally suited for baby food. In addition, minced meat prepared at home will always be much tastier and healthier than store-bought stuff.

Ingredients:

• Chicken breast - four pieces.
• White loaf - six pieces.
• Milk - two hundred milliliters.
• Onion - two heads.
• Eggs - two pieces.
• Carrots - two pieces.
• Ground black pepper.
• Salt.

Preparation

Cut the chicken meat into pieces, mince twice and place in a bowl. Then peel the carrots and onions, cut into pieces, also grind through a meat grinder and transfer to the meat. Pour milk over the sliced ​​white loaf, leave until the bread softens, then squeeze and add to the meat and vegetables. Break the eggs into a bowl, add a little pepper and salt. Mix all the ingredients for homemade minced chicken very well so that it is enriched with oxygen. If desired, you can add a few spoons of sour cream to the minced chicken for juiciness. You can also mix the minced meat with boiled rice or potatoes.

Many housewives ask the same question: is it worth cooking homemade minced meat? After all, it is much easier to purchase a finished product in a store. But if you read reviews about homemade minced meat on the Internet, all doubts will be dispelled. Housewives note that homemade minced meat is much tastier and more tender than store-bought minced meat. Reviews of homemade dishes also contain only the highest ratings. To appreciate the taste of minced meat in simple and complex dishes, we suggest using the recipes presented below.

Lasagna with homemade minced meat

Most often, lasagna is prepared with minced meat. In addition to the fact that this dish is very tasty, it is also quite filling. We suggest preparing lasagna at home with minced meat, using ready-made leaves.

Required Products:

• Minced meat - one and a half kilograms.
• Ready-made lasagna sheets - five hundred grams.
• Onion - four hundred and fifty grams.
• Tomato - five hundred grams.
• Carrots - three hundred grams.
• Garlic - ten cloves.
• Tomatoes - two hundred and fifty grams.
• Nutmeg - five grams.
• Milk - one liter.
• Butter - one hundred and fifty grams.
• Thyme - five grams.
• Celery - one hundred grams.
• Sunflower oil - one hundred and fifty milliliters.
• Cheese - six hundred grams.
• Ground pepper - five grams.
• Salt - forty grams.
• Parmesan - one hundred grams.
• Wheat flour - one hundred and fifty grams.

Cooking process

First you need to prepare the sauce. To do this, melt the butter in a saucepan, add flour and fry. Then pour in the milk and, stirring, let it boil. Then add nutmeg, add a little salt and set aside for now. Grate the cheese. The next thing to do is fry the minced meat in a frying pan with vegetable oil for ten minutes and place it in a saucepan with a thick bottom.

Peel, rinse and chop the vegetables in a blender. Heat a frying pan with sunflower oil and place vegetables, tomato and thyme on it. Fry for about eight to ten minutes and transfer to the meat. Send tomatoes cut into small cubes there. Pour in two hundred and fifty milliliters of water, stir and simmer over low heat for about fifteen minutes. Season with salt and pepper to taste and remove from heat after five minutes. Devide into two parts.

Pour the previously prepared sauce into a fireproof dish in a thin layer. Place a layer of prepared lasagna sheets on top. Evenly distribute one part of the minced meat and vegetables onto the leaves, pour in the sauce and sprinkle with cheese. Repeat this process again. Pour the sauce over the top layer of lasagna and spread evenly and sprinkle with Parmesan cheese. Place in an oven preheated to one hundred and ninety degrees and bake for about fifty minutes. Slice lasagna when cooled.

Meat hedgehogs with rice in the oven

Preparing these meatballs with rice is not difficult. And it won’t take much time.

Product composition:

• Homemade minced meat - five hundred grams.
• Boiled rice - half a glass.
• Black pepper - on the tip of the knife.
• Salt - to taste.
• Seasoning for meat - one teaspoon.
• Mayonnaise - three tablespoons.
• Sour cream - five tablespoons.
• Water.

Cooking hedgehogs

Place homemade minced meat in a bowl, add boiled fluffy rice and mix well. Add seasoning, pepper, salt and mix thoroughly again. Line a baking tray with baking foil and grease with oil. Make small balls from the minced meat and place on a baking sheet. In a small bowl, combine mayonnaise, water, sour cream, stir and pour evenly over the hedgehogs. Place in the oven at a temperature of one hundred and eighty degrees for thirty-five minutes.