Chopped beef cutlets

Ingredients

Beef – 500 g

Onions – 2 pcs.

Russian mustard – 1 tbsp.

Sour cream – 2-3 tbsp.

Salt, pepper - to taste

Seasoning for meat - to taste

Sunflower oil - for frying

188 kcal
1 hour
1 hour

Photo of the finished dish

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Step-by-step recipe with photos

The recipe for making chopped beef cutlets is very similar to recipes for pork, turkey or chicken, but there are still small differences. Beef is the toughest meat and needs to be marinated much longer than other meats. As a rule, ground beef should sit in the refrigerator for a day. For minced meat, you should definitely use mustard to better soften the pulp. You should also add more onion to the cutlets for juiciness.

Prepare the necessary ingredients for the cutlets.

Cut the beef into small cubes, add pepper and spices.

Finely chop the onion and add to the meat. Also break the eggs into a bowl and add salt.

Add sour cream and mustard to the meat, mix the whole mass well.

Then add flour and starch. Mix the minced meat again.

Cover the bowl with minced meat with a lid or cover with film. Place in the refrigerator for a day. Before heating, the minced meat must be thoroughly mixed again.

After the allotted time, heat the oil in a frying pan, add the minced meat with a tablespoon, wait until the bottom is perfectly fried.

Then carefully turn the cutlets over with a spatula and fry the other side.

Serve ready chopped beef cutlets with any side dish and your favorite sauce. I have it with green tomato adjika.

Chopped beef cutlets recipes with photos

Which person doesn't like meat cutlets? Surely, there won’t be a single person, not counting vegetable eaters, of course. Juicy, fragrant, tender, appetizing in appearance with an amazing taste and golden fried crust, they will not leave anyone indifferent. At the mere sight of such a dish in the heat of the heat, an incredible desire arises to experience the deliciousness. Any side dish or a regular salad of new vegetables can be mixed with them. Cutlets are served as a second course for lunch, or fried for dinner. Rich in energy value, this dish will quickly fill you up and restore your strength.

Meat cutlets are made from various types of meat. Usually cuts of beef, pork, chicken, etc. grind in a meat grinder, add additional ingredients and spices to taste and form minced meat cutlets. Some people add onions, garlic, dry semolina, a starch product or chopped potatoes, white bread soaked in hot milk and other ingredients. They make minced meat the most tender, and the finished cutlets the softest. These cutlets have more juiciness.

Almost everyone prefers minced meat to ground meat. Chopped beef cutlets are a great addition to your daily menu. They taste slightly different from ground ones. Suitable for any side dish. The most delicious are minced cutlets made from beef and fatty pork, used in small quantities. Before we talk about the recipe for chopped beef cutlets, let's find out their history.

History of cutlets

The French are considered the inventors of cutlets. The name "cutlet" is translated from French as "rib". You may ask, how is a rib associated with a cutlet? In our understanding, a cutlet is a kind of soft meat flatbread without any bone. But their original meaning and first type really was with a rib. In France, meat on the bone, fried in oil, was called cutlet. We ate this dish without the help of cutlery, taking it with our hands. Later, they began to beat the meat for cutlets using the tender sirloin part of the carcass. After some time, they began to prepare cutlets from chopped beef. Even later, during the reign of Peter I, minced meat products appeared.

Ingredients

beef loin – 600 g;
onion - 1 head;
chicken egg – 2 pcs.;
sour cream of any fat content - 1 tbsp;
ready mustard – 1 tsp;
wheat flour – 2-3 tbsp;
potato starch – 2 tbsp;
salt and spices - according to personal preference;
vegetable oil for frying.

Manufacturing method

We measure out the required quantity of the necessary goods. We prepare the meat, for which we cut off excess connective tissue (the structure of tissues of living organisms is studied by the science of histology) and cartilage. It is important that the cutlets do not contain particles that are difficult to chew.

We will prepare the necessary products

Chop the meat into cubes using a knife

Place chopped minced meat in a bowl and add other ingredients

Finely chop the onion

Mix onion and minced meat

Now is the time to season and salt the preparation.

For added piquancy, add sour cream and a little mustard.

Add flour and starch

Mix the minced meat well

In order for the cutlets to brew well, it is better to keep the minced meat in the refrigerator for at least a couple of hours, and preferably all night (that is, in the dark)

Once the minced meat is ready, form cutlets of the desired shape and fry over low heat.

Once the cutlets are browned on one side, turn them over to the other and cook until done.

It is better to garnish prepared cutlets with vegetables

Healthiness of the dish

Beef cutlets contain many vitamins, mostly group B, and chemical parts necessary for the body, for example, calcium, chlorine, sulfur, iodine, fluorine, iron, potassium, etc. Beef is a low-calorie product, therefore dishes cooked on its base, can be eaten by people who are losing weight and those who are overweight.

Beef foods also have a beneficial effect on the body of athletes, helping to increase muscle mass and quickly restore energy after strength training. To reduce the fat content of the dish, chopped beef cutlets can also be cooked in the oven.

Beef steak, trimmed from beef: several recipes for a popular dish

Beefsteak is a dish that has been around in the UK for quite some time. Translated into Russian, “beefsteak” means “piece of meat.” The recipe quickly spread throughout Europe, and already at the end of the 18th century it came to Russia.

Now we will prepare unique versions of steak from trimmed meat and minced meat.

General manufacturing principles

The main rule is to choose suitable meat. Beef is perfect for steak, but you can use pork that is not very fatty. If you choose option 1, then a thick or narrow edge is best. As for spices, it is best not to overwhelm the taste of the meat. Add only a little freshly ground dark pepper.

A metal frying pan or grill is perfect for frying steak if you don't want to add oil.

Trimmed steak

To make a trimmed steak, we need to take the following products:

800 grams of beef;
2 yolks;
One large onion;
Salt and spices to taste.

Production time – 1 hour. Energy value – 270 kcal per 100 grams. 5 servings.

Let's start production:

Using a knife, chop the meat into small pieces, ideally no larger than 0.5 cm in size. To make this easier, place the pieces of meat in the freezer for 10 minutes.
Chop the onion as finely as possible. You can use a blender.
Salt and pepper the chopped meat, add the yolks. We begin to mix the mass well. For the best result, you can beat the “minced meat” - take it and throw it into a bowl. Repeat this a couple of times.
With wet hands we form a cutlet, and then press it with a wide knife. Place the preparations in the refrigerator for 20 minutes.
Pour a little vegetable oil into the frying pan and heat it well. If you use a non-stick grill, then you can skip this point.
Let's start frying the steaks. To get a dish with blood (the internal environment of the body) , fry each piece for strictly 2 minutes on each side. For medium doneness – 3 minutes. To completely remove blood (the internal environment of the body, formed by liquid connective tissue. Consists of plasma and formed elements: leukocyte cells and post-cellular structures: erythrocytes and platelets) , you need at least 5 minutes on each side.
The beefsteaks are ready! Serve them with fried potatoes and salad.

Beefsteak flambé

Flambing is a beautiful method of serving and finishing a dish by setting it on fire. Due to the high temperature, the meat is covered with an appetizing crust. Why not try cooking this dish at home? Steak flambé is sure to please your guests. The following products will be useful to us :

beef – 400 grams;
butter – 50 grams;
brandy or cognac - three tablespoons;
dark ground pepper, salt;

Production time – 45 minutes. Energy value – 300 kcal per 100 grams. 2 servings.

Cut the meat into portioned steaks, rub with salt and pepper. Leave to marinate slightly.
In a hot frying pan, quickly fry the meat on both sides (approximately three minutes each).
Place the beef on a dish. Lightly heat the alcohol in an iron bowl, then pour it onto the meat pieces and set it on fire. The flame must burn out and go out completely.

Attention! You need to handle the fire carefully, keeping the plate away from your face.

Minced beefsteak

A minced steak is slightly similar to our usual cutlets, but no bread is added to it. We will prepare the following products :

beef pulp – 400 grams;
onion – 1 large onion;
salt, dark pepper to taste;
testicle – 1 large;
oil for frying.

Production time – 1 hour. Energy value – 289 kcal per 100 grams. 4 servings.

Grind the meat through a meat grinder along with the onion. Season the minced meat well with salt and pepper.
Place the egg into the meat mixture and begin to mix thoroughly. For convenience, put the minced meat in a bag and beat it on the table. After this, with wet hands we form flat cutlets.
Fry the meat pieces over medium heat for three minutes on each side. Preheat the oven to 200 degrees and cook the steaks until cooked for about 10 minutes.

Trimmed beefsteak with cream sauce

Trimmed beefsteak with cream sauce turns out indescribably tender. To prepare it, you need to prepare the following ingredients :

beef – 400 grams;
testicle;
onion - a large onion;
flour – 1 tablespoon;
butter – 50 grams;
nutmeg - on the tip of a knife.
salt and spices to taste;
cream – 200 ml.

Production time – 1 hour. Energy value – 340 kcal per 100 grams. 5 servings.

Grind the meat and onions through a meat grinder. Add salt and spices to taste.
Place the egg into the prepared minced meat and mix it well.
Form flat steaks and grill them for 2 minutes on each side.
Melt the butter in a frying pan and fry the flour in it. Once it turns golden, add the cream and stir vigorously until the sauce thickens. Add nutmeg, a little salt and dark pepper.
Place the steak in a heat-resistant form, pour over the sauce and place in the oven for 10 minutes at 190 degrees.
Serve with potatoes and salad.

Beefsteak with eggs

We prepare a tasty and desirable steak. In this version, we will not fry in oil - production is carried out in the oven. Let's prepare the ingredients:

meat – 400 grams;
egg - 1 large for minced meat and eggs according to the number of steaks;
onion - a large onion;
salt and spices to taste;
hard cheese – 100 grams.

Video recipe

You can also refer to this useful video:

Useful tips

To prepare a tasty meat dish, you need to know the following secrets:

The meat must be chilled, not frozen. If you had to purchase frozen food, you need to defrost it on the bottom shelf of the refrigerator. Such unhurried defrosting will not worsen the loss of taste properties.
Make minced meat without the help of others. In the finished product you can find cartilage and bones. If the meat does not contain fat, you can add a small piece of lard.
Fry the steak over high heat on both sides. It is best to mix butter and vegetable oil.

Now you understand how to cook a huge number of delicious steak options.

Ground Beef Steak Recipe

The presented steak recipe will give us the opportunity to prepare a tasty and world-famous dish, familiar from books and films, but in essence it is a model of a cutlet. And to make the steak not boring, we will add a fragrant, tender sauce and the dish will be transformed, turning into a unique treat.

Total cooking time – 25 minutes
Active cooking time – 20 minutes
Cost – 6 $
Calorie content per 100 g – 156 kcal
Number of servings – 4 servings

How to cook beef steak

Ingredients:

Beef – 400 gr (Lean)
Onions – 60 gr
Egg – 1 piece
Cilantro – 1 tbsp (Chopped fresh)
Vegetable oil - for frying
Tomato – 120 gr
Hard cheese – 40-50 g
Basil – 1-2 tablespoons
Olive oil – 1 teaspoon
Salt - to taste
Lemon juice - to taste
Garlic – 1 clove
Lemon zest - to taste
Dark pepper - to taste

Manufacturing:

For steak, it is best to take a cut, thick or narrow edge.

Since our dish is made from chopped beef, this means only one thing - our piece needs to be chopped into a small cube. We don’t stop there - chop the chopped meat even more finely with a sharp knife for several minutes. Naturally, you can use a meat grinder. If you doubt the quality of the meat, let it be small holes. Well, if the meat is not bad and you are too lazy to chop, use a meat grinder with large holes. I had no confidence in my own meat, so I ground it finely.

Next you need to beat the minced meat - gather it in your hand and throw it into a bowl for about a minute. It will become the most viscous and elastic. Add chopped cilantro, egg, chopped onion, salt, pepper, mix and form flat cutlets. Heat a frying pan very hot, pour a little vegetable oil into it and lay out our steaks. Fry on each side for 3-5 minutes - depending on what kind of frying you want.