Juicy beef cutlets - a delicious and simple recipe

Kitchen appliances and utensils:

• plate;
• pan with a lid;
• deep big bowl;
• kitchen scales and other measuring accessories;
• cutting board;
• meat grinder;
• sharp knife;
• foil or cling film;
• wooden spatula.

Ingredients

Step cooking

Minced meat

1. Cut frozen beef weighing 1 kg with fat, veins and a small amount of bacon into small pieces. The meat must be absolutely frozen - this is the secret of making really juicy cutlets.
   
2. We grind chopped beef through a meat grinder until a homogeneous mass is obtained.
   
3. Peel the onion from the husk, then cut it into pieces of medium size of arbitrary shape.
   
4. Repeatedly pass the prepared meat mass through a meat grinder so that the minced meat acquires a softer and more tender texture. In the process of grinding the meat from time to time, add the chopped onion and twist it together with beef.
   
5. In the resulting stuffing, add salt and ground allspice, focusing on your own taste. Pour 350-400 ml of necessarily cold milk there and mix thoroughly with clean hands.
   
6. As soon as the mass becomes viscous and sticky, and also acquires a uniform consistency, we carefully beat it off. To do this, collect the minced meat in one lump and throw it from a short distance back into the bowl. Repeat the procedure 10-12 times.
   
7. The minced meat is covered with foil or cling film, and then put in the refrigerator for at least 15 minutes.
   

Cutlets

1. We remove the minced meat from the refrigerator and, without wasting time, form several meatballs weighing 80-100 g. At that time, while we are frying the first portion of the products, put the minced meat back in the refrigerator. In a separate bowl, pour 50-70 g of wheat flour, it will serve us for breading the cutlets.
   
2. We put a wide frying pan on medium heat, after which we pour a small amount of vegetable oil into it. While the oil is heating, roll the formed meat lumps in flour and spread them on a hot frying pan.
   
3. Fry the patties on medium heat until a golden crust appears, after which we turn the products over and cover the pan with a lid. Reduce the heat to low and let the patties stomp and “reach” for about 5-10 minutes.
   
4. Meanwhile, finely chop the parsley and dill, and also prepare a side dish.
   
5. We put ready cutlets on plates and sprinkle them abundantly with chopped greens.
   
6. We take out the rest of the stuffing from the refrigerator and form cutlets. Add a little vegetable oil to the pan, increase the heat to medium again and heat the pan. Next, follow the scenario described above and fry the remaining cutlets in a similar way.
   

Video recipe

After watching the video presented, you will see how an eminent, experienced cook prepares juicy beef cutlets in simple home conditions.

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