Composition / ingredients
Step-by-step cooking
Step 1:
How to make minced beef patties in a frying pan? Prepare the ingredients according to the list. You can cook from the finished minced meat or wind it yourself. The second option is preferable, because you can choose good meat, without unnecessary impurities and excess fats. If necessary, defrost the minced meat in advance. I cook it from fresh beef in a blender, it's more convenient for me. You can wind it up in a meat grinder.
Step 2:
Beef itself is quite dry, so when cooking cutlets, ingredients are added to it that will make them soft and juicy. Most often it is white bread soaked in milk. Put a crumb of white bread or a finely chopped loaf in a bowl, pour it with milk and let the bread swell. Put ground beef in a bowl with bread soaked in milk. Peel the onion, grate it, add it to the rest of the ingredients.
Step 3:
For a special flavor and masking the specific taste of beef, you can add a few cloves of garlic passed through a press. Beat a raw egg into the minced meat. Mix the ingredients thoroughly with your hands, spoon or blender. The main task is to make a homogeneous mass so that all the components in it mix and combine.
Step 4:
Add salt and ground black pepper to the minced meat to taste. If desired, you can put some more seasoning. Mix the mass again. It is advisable to beat the minced meat on the table so that all the air comes out of it, then the cutlets will turn out more lush and tender. Leave the finished minced meat to rest on the table for 15 minutes.
Step 5:
Let's move on to modeling and frying cutlets. Beef patties quite keep their shape without breading, but if you want the patties to turn out juicy inside, with a crispy crust, you can roll them in flour or breadcrumbs. Pour the flour into a flat saucer. With your hands soaked in cold water, form minced cutlets and roll them with flour from all sides.
Step 6:
Pour vegetable oil into a frying pan with a thick bottom, heat it up. Fry the cutlets until golden brown on both sides, about 10 minutes on each side. Pour water into the pan. When the water boils, reduce the heat to a minimum, cover the pan with a lid and simmer the cutlets for about 10 minutes, until the liquid has completely evaporated. Determine the time by your plate. Remove the lid, let the cutlets dry a little and turn off the heat. Enjoy your meal!
Note that the quality and taste of the finished dish largely depends on the proper defrosting of the ingredients. How to avoid mistakes and choose the best way, read the article about defrosting.
Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Wheat flour - 325 kcal/100g
- Chicken egg - 80 kcal/100g
- White bread - 266 kcal/100g
- Ground beef - 254 kcal/100g
