The recipe for minced beef and pork cutlets is not difficult. All ingredients are available, so preparing such a dish is not difficult.

Classic minced pork cutlets in the oven

These meat products are perfect for any side dish - mashed potatoes, pasta, buckwheat or wheat porridge.

Owners of personal preference often add onion in raw or fried form, a little white bread or loaf soaked in milk, cream or water, eggs to the composition of minced meat. These components make the mass more juicy, homogeneous, and products from such stuffing do not become stiff and dry.

Necessary components:

  • minced pork - 800 g;
  • bow - head;
  • egg - 1 pc.;
  • garlic - 3 cloves;
  • sour cream - 2 tbsp. l .;
  • breadcrumbs - a handful;
  • tomato paste - 50 g;
  • salt pepper.

Instead of minced meat from one type of meat, it is recommended to take mixed meat, as products from it are obtained more appetizing and rich in taste.

Sequencing:

  1. Grind onion with garlic, add to the minced meat.
  2. Drive an egg, add sour cream, breadcrumbs, salt, pepper.
  3. Knead the composition and refrigerate for a quarter of an hour so that the crackers swell and the mass becomes homogeneous.
  4. Form oval or rounded blanks from the minced meat and put on a baking sheet.
  5. Pour in tomato sauce diluted with water.

Bake until cooked. Juicy and tasty cutlets are ready!

Cooking beef in a pan

Frying is not the best way to cook, but one of the fastest. And cutlets with fried crust always seem more appetizing.

Necessary products per kilo of ground beef:

  • bow - head;
  • egg - 2 pcs.;
  • white bread - 2 slices;
  • flour - for breading;
  • oil - for frying;
  • salt, pepper, curry - at your own discretion.

Cooking process:

  1. Grind bread into crumbs. Grate the onion to make a homogeneous mass.
  2. Combine the minced meat with the onion mass, bread crumbs, salt, spices and eggs. Knead.
  3. Periodically wetting the palms in the water, fashion the workpiece.
  4. Roll them in flour and fry in a pan until cooked.

Optionally, finished products can be folded into a cauldron or on a baking sheet, slightly poured with water and put out for 20 minutes.

In breadcrumbs

Tender cutlets are not so difficult to cook.

Necessary components:

  • minced meat - 600 g;
  • onion - 2 heads;
  • garlic - clove;
  • cream - a quarter cup;
  • tomato paste - 75 gram sachet;
  • breadcrumbs - 100 g;
  • loaf - 1 slice;
  • flour - 20 g;
  • broth - 0.5 l (or water);
  • salt and spices.

 

Sequencing:

  1. Soak a loaf of loaf in cream, add it to the minced meat with chopped onion (1 pc.), Garlic. Salt, pepper and mix.
  2. If there is time, put the resulting composition at least 30 minutes in the refrigerator, so that in the end the products hold their shape well when frying.
  3. Make oval cutlets. Bread in the bread. Fry.
  4. Chop the onions, sauté, add flour and pour the tomato paste. Pour the broth into a thin stream, stirring constantly.
  5. Put the cutlets in the gravy.

Simmer for about half an hour over low heat.

Mixed minced meat option

Cutlets of pork and ground beef and vegetables are no less tasty. Due to the presence of the vegetable component, they can be considered a full-fledged dish and served without a side dish.

What do you need:

  • mixed forcemeat - half a kilo;
  • onions with carrots, potatoes, half zucchini - in the total weight per pound;
  • egg - 1 pc.;
  • semolina - 1 tbsp. l .;
  • tomato sauce - 2 tbsp. l .;
  • breading flour;
  • salt, spices, dill - at your own discretion.

How to cook:

  1. Finely grate the vegetables (you can skip through the meat grinder). Squeeze out excess fluid.
  2. Stir with minced meat, egg, spices, dill, salt, semolina. Mix well and beat.
  3. Form blanks. So that the mass does not stick to the hands, palms should be moistened with water. Roll products in flour.
  4. Fry them quickly in hot oil to keep their shape better.
  5. Put in a saucepan, pour the sauce, a little water, season to taste.

Simmer for at least a third of an hour. If you need a thick sauce, then at the end you can add flour diluted in water.

Delicious homemade meatballs

Homemade meatballs are always much tastier than cooked in some other place. And if the mince is still made with your own hands, then you can be completely confident in the quality of the product.

Necessary components:

  • pork and beef - 300 g each;
  • bow - head;
  • garlic - 2 cloves;
  • bread - 3 slices;
  • milk - 100 ml;
  • egg - 1 pc.;
  • greens - a bunch;
  • spices, salt, butter and flour - as needed.

Sequencing:

  1. Soak the bread in warm milk. Chop the onion into pieces.
  2. Pass the pork and beef through a meat grinder, along with onion and pressed bread.
  3. Chop greens and garlic, add to the total mass. Beat in an egg, salt, pepper, mix thoroughly and beat off with intense movements.Stir the minced meat better with your hands - it's easier to determine its desired consistency and remove lumps.
  4. Form blanks and roll in flour. Fry until crusty on both sides.
  5. Pour a little water and simmer a third of an hour.

Delicious cutlets of minced pork and beef are ready!

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