Minced pork and beef are perhaps the most ideal minced meat option, optimally suited for preparing all kinds of dishes. It always turns out tender, soft and juicy, because its main components perfectly complement each other: fattier pork gives the product juiciness, and dietary beef gives it a delicate taste and high nutritional value. Minced pork and beef are wonderful for making cutlets, meatballs, meat casseroles, cabbage rolls and stuffed vegetables, pizza, lasagna, pasta, dumplings, meatballs, meatloaves, pies, pancakes and much more. How can you ensure that these dishes always turn out delicious? Now we'll find out!
The most important thing in preparing homemade minced meat is, of course, fresh, high-quality meat. It is best if the meat is chilled, since when frozen it loses its nutritional and taste properties. Choosing good meat is not so difficult - you just need to pay close attention to its appearance and smell. High-quality pork should not be too dark or too bright in color - in the first case, we are most likely talking about an old animal, while the second option indicates the use of hormonal drugs. Young pork will be light pink in color and the fat on the meat will be white. Be sure to check the product for elasticity by pressing on the meat with your finger - the dent should quickly return to its original position. Good pork does not have a distinct smell, and if it does, it should be tender and pleasant. But if the meat smells distinctly and unpleasantly of pig, it is better to refrain from such a purchase - you are unlikely to be able to overpower it with spices and marinades. Almost similar recommendations apply to the choice of beef, with the only difference being that the meat should have a rich red color, and the beef fat will crumble a little. For minced meat, it is best to take beef neck, shoulder, rump, flank and edge, and for pork - neck, shoulder, loin and front leg. Do not forget that the pork must have streaks of fat in order for the minced meat to be juicy.
Minced pork and beef are usually prepared based on 1:1 proportions - this combination is classic and most optimal, but no one forbids adding more of one or the other ingredient. In addition, if you have very fatty pork and completely lean beef, the best ratio would be 1:2. Be sure to clean the meat of films, tendons and cartilage before chopping so that the minced meat is soft. The sharpness of the blades of your meat grinder or food processor plays an important role when preparing minced meat, because only evenly rolled minced meat will be tender and homogeneous at the end. The softer the minced meat, the tastier the resulting dish will be, so don’t be lazy to pass the minced meat through a meat grinder several times. Of course, you shouldn’t be too zealous and make minced meat that resembles pate. Remember that it is not enough to simply mix the minced meat; it must be thoroughly kneaded, like dough, and it is best to do this with your hands. This way the minced meat is enriched with oxygen, becoming softer and more fluffy. Do not waste time on this, as well as on beating the meat, throwing it forcefully onto the table or into a bowl. It is advisable to do this about 15-20 times - the meat will give juice, and all your efforts will more than pay off with tender, juicy minced meat that will delight everyone.
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Minced meat for cutlets
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Minced pork and beef are unthinkable without additional ingredients such as onions, herbs, salt and spices, and if you are preparing cutlets, you may also need eggs and bread, and in the case of cabbage rolls, meatballs or stuffed peppers, rice. The onion should be finely chopped; if desired, it can be passed through a meat grinder along with the meat, grated, and lightly fried in oil. On average, for 1 kg of meat you will need about 200 g of onion. Onions make minced meat not only more tasty, but also juicy. A separate discussion is about preparing minced meat for cutlets, to which bread crumb, eggs and other ingredients are usually added. It is better to take stale bread, cutting off the crust from it, and soak it in water, broth and milk, then squeezing out the excess liquid. For 1 kg of minced meat for cutlets, you should take about 150-200 g of bread crumb. Bread gives the minced meat fluffiness, airiness and juiciness due to the fact that during frying or baking in the oven, the juice released from the meat is absorbed by the crumb and does not leak out. Soaked bread can be passed through a meat grinder along with meat or mixed with ready-made minced meat. The bread crumb will also help save the minced meat that is too liquid.
Cooks have an ambiguous attitude towards eggs in minced meat, since their excess quantity can make the product tough. In particular, we are talking about egg whites. Do not add more than 2 eggs per 1 kg of meat, and it is better to use only whites or grated vegetables, such as potatoes or zucchini. They will not only help maintain the shape of minced meat products, but also make them softer and fluffier. Along with the meat, you can also pass a little young cabbage through a meat grinder - the result will pleasantly surprise you. Another secret to juicy minced meat is adding a few tablespoons of ice water, crushed ice or frozen butter chopped into small pieces. If you need to add rice to the minced meat, it should be boiled until half cooked - raw rice will absorb the meat juice, making the minced meat dry, while rice boiled until cooked during further heat treatment (for example, when stewing cabbage rolls) will turn into overcooked porridge.
Herbs and spices are what make minced pork and beef especially tasty and appetizing. If you like garlic, be sure to add a few cloves of garlic or dried seasoning to the minced meat. A mixture of peppers, nutmeg, ground coriander, sweet paprika, suneli hops, marjoram, basil, oregano, thyme and fresh herbs - parsley, dill and cilantro - will also perfectly complement the minced meat. As for salt, 1.5-2 level teaspoons of salt are usually added per 1 kg of minced meat, but this is purely individual - you can add more or less to taste.
Our recipes are yet another proof that preparing minced pork and beef is as easy as shelling pears!
Pushkin-style cutlets
Category: Hot dishes Meat dishes Hot beef dishes
In Tsarskoe Selo, Pushkin spent his honeymoon (or rather, summer) with Natalya Nikolaevna. The young people were saving money with their finances, so it was customary to serve cabbage soup made from sorrel with half a hard-boiled egg at the table, and for the second - the signature dish: minced beef cutlets with a lot of greens. Finely chopped green onions, parsley, and dill were mixed with almost the same amount of minced meat, and large flat cutlets were fried in a hot cast-iron frying pan, lightly greased with lard. Both Zhukovsky and Gogol came to the Pushkins for these same cutlets. Even some lady-in-waiting from the palace came running to have dinner... (Gastronom magazine). I offer my version of cutlets in Pushkin style.
Juicy and tasty oven-baked minced meatballs with tomato sauce (video)
Many people like the gravy to be in the same bowl with the cutlets. This video from the “Simple Recipe” channel shows us how to prepare just such a dish.
For this we need:
- Any minced meat - 500 gr.
- Onions - 2 pcs.
- Carrot - 1 pc.
- Garlic - 1 clove
- Vegetable oil - 1 tbsp. spoon
- Flour - 1 tablespoon
- Tomato paste - 1 tbsp. spoon
- Salt and ground black pepper - to taste
- Water - 1 glass
This option reminded me of tender cutlets, like in kindergarten. Children will probably like the dish prepared this way more.
This delicious dish can be prepared in an hour for your beloved family.
And I say goodbye to you and thank everyone who read this article to the end. So you cooked with me today. It is simply impossible to spoil cutlets in the oven, unless you burn them, of course.
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Recipe for pork and beef cutlets with potatoes (without bread)
The option is valuable due to the absence of bread in the dish, which reduces its calorie content. Such a replacement only has a positive effect on the taste and tenderness of the cutlets.
Ingredients:
- Minced meat – 1 kg. (friendship of beef and pork in equal proportions).
- Potatoes – 2 large tubers.
- Bulb.
- Egg.
- Kefir – 100 ml.
- Pepper, salt, sunflower oil.
How to cook:
- Make minced meat products.
- Peel the potato tubers and grate them into a puree using a fine-mesh grater.
- Chop the onion into small cubes or finely grate it.
- Add to the meat, beat in the egg, salt and pepper, pour in the kefir. Mix the mixture thoroughly and beat. Splash in some ice water to thin the mixture.
- Wet your palms and form the balls into blanks. If you like breading, roll in flour or breadcrumbs.
- Fry the pieces in hot oil in a frying pan on both sides. If desired, the finished cutlets can be placed in a pan and simmered in the oven for 5-10 minutes.
With added cabbage
You can diversify the minced meat for dumplings by adding fresh white cabbage.
After grinding in a blender, the vegetable will release juice, which will make the filling more juicy.
What ingredients will you need?
The products needed to create minced cabbage are described in the following list:
- white cabbage – 200 g;
- onion head – 150 g;
- ice cubes – 7 pcs.;
- beef pulp – 500 g;
- pork neck pulp – 500 g;
- salt, pepper - optional;
- garlic cloves – 3 pcs.
Beef can be replaced with chicken, but the filling will remain juicy due to pork and vegetables.
Step-by-step cooking process
You can prepare a treat by following these steps:
- Rinse the meat, dry it and grind through a meat grinder.
- Peel the onions and garlic.
- Wash the cabbage and chop it together with the rest of the vegetables using a food processor.
- Combine the meat with chopped vegetables, add salt and pepper and stir. Cover the mixture with film and place in the refrigerator for 20 minutes.
- At the end, add ice cubes, stir and use the filling as intended.
Recipe 1. Classic minced pork and beef cutlets
This is a traditional recipe that every housewife strives to diversify with additional ingredients in her own way.
Ingredients:
• minced pork and beef – 1 kg;
• loaf or bread (preferably white and slightly dry, since fresh bread can cause sourness) - 1/3 part or 200 grams;
• raw egg – 1 pc.;
• onions – 3 heads;
• distilled water at room temperature – 1.5 cups;
• salt, pepper – at your discretion;
Cooking method:
1. Cut the roll or bread into pieces and fill with water or milk. The liquid should be at room temperature.
2. Cut the raw onion into small pieces or pass it through a meat grinder. If desired, onions can be sautéed in butter.
3. Add bread, from which water has drained, to the minced meat, onion and beat in the egg.
4. Add salt and pepper to taste and mix everything well.
5. Place a frying pan on the fire and add vegetable oil.
6. Form cutlets, place them in a heated frying pan and fry until golden brown.
7. At the end of cooking, add a little water to the pan and steam the cutlets for 10 minutes.
Chicken mince
Dumplings can be filled with minced chicken made from sirloin or breast. But mostly they prefer the first option, because the skin must first be removed from the breast and the bones removed. The ideal recipe for the product involves very finely chopping the onion with a knife. Thanks to this, the filler becomes more juicy and tasty.
What ingredients will you need?
Minced chicken meat should be prepared with ingredients from the following list:
- chicken fillet – 1 kg;
- onion – 500 g;
- sweet paprika - a pinch;
- sour cream – 80 g;
- salt – 20 g;
- universal seasoning - a pinch;
- cold boiled water – 150 ml.
Since chicken meat is not very fatty, it is recommended to add sour cream with a fat content of at least 25-35% to the minced meat recipe. A universal seasoning kit should include dried spices such as parsley, celery, carrots, onions, curry, red pepper and paprika.
Step-by-step cooking process
You can make minced chicken by following the following step-by-step steps:
- Rinse the fillet under water and dry with a paper towel.
- Grind the meat into medium-sized pieces and grind through a meat grinder several times.
- Peel and chop the onion using a knife.
- Combine the listed components by transferring them to an enamel container and adding salt and spices. Mix the composition thoroughly with your hands.
- Add sour cream with boiled water and stir until smooth.
- Beat the contents of the container with your fist so that the filling becomes more pliable while working with it.
Pork and beef cutlets with gravy - homemade oven recipe
Oven-baked meatballs will appeal to those who are struggling for a thin waist, since they avoid frying and contain fewer calories. Tender and juicy, with a delicious sour cream and garlic sauce, the dish is an excellent option for family dinners and lunch feasts.
- Minced meat (mix 1:1) – 700 gr.
- Slices of white bread – 3 pcs.
- Egg.
- Milk – ½ cup.
- Sour cream – 200 ml.
- Bulb.
- Garlic – 3 cloves.
- Pepper, salt.
- Grind the meat into mince, immediately adding the onion.
- Soak the bread in milk for a quarter of an hour and crumble it.
- Place bread into minced meat, beat in egg, add spices. Knead the minced meat thoroughly and form into cutlets.
- Place the preparations on a baking sheet. Pour in a little water, slightly covering the bottom.
- Place in oven on middle rack. The temperature in the oven is 200 o C.
- After 30 minutes, remove the baking sheet and pour in the gravy. To prepare it, mix sour cream with crushed garlic, splash in a little water, and stir.
- Return the pan to the oven and cook for another 5-10 minutes. When the sauce has evaporated a little and begins to thicken, turn off the oven. Do not take the dish out immediately, let it sit for an additional 10 minutes.
Attention! In addition to sour cream sauce, you can bake cutlets with tomato sauce, adding fried mushrooms, carrots, and onions
Minced pork, beef and lamb
The meat filling, made from pork, beef and lamb, comes out very tender, soft and juicy. By using several types of meat, minced meat becomes nutritious and satisfying. The energy value of the product is about 179 kcal per 100 g serving.
What ingredients will you need?
Minced meat from 3 types of meat should be prepared with the ingredients described below:
- lamb – 150 g;
- beef piece – 150 g;
- ice - optional;
- onion head – 80 g;
- pork – 200 g;
- salt – as needed;
- dried ground pepper - at your own discretion;
- garlic – 2 cloves.
Instead of lamb, you can take turkey meat, beef can be replaced with chicken sirloin. Substituting products will not greatly affect the taste. It is undesirable to include a large amount of dried spices in the minced meat, because they will clog the main taste of the filler. The listed proportions of ingredients are enough to prepare 8 servings of minced meat.
Step-by-step cooking process
You can prepare minced dumplings based on 3 types of meat by following these steps:
- Rinse the meat under water, dry it and remove any film with veins.
- Cut the product into pieces, pass one by one through a meat grinder with a medium-sized wire rack and mix the minced meat thoroughly with your hands.
- Peel the onion, rinse, chop on a large shredder and add to the meat ingredient.
- Add peeled and finely chopped garlic to the minced meat.
- Add salt and pepper, stir and place the filling in the refrigerator for 15 minutes.
- Grind the ice in a blender and place in a container with chilled minced meat.
- After mixing the ingredients, you can use the filling for its intended purpose.
Pork and beef cutlets in a frying pan - a classic recipe
I have long concluded that the simpler the recipe, the tastier the cutlets. It seems to me that this recipe has a long history, passed down from mother to daughter for many years. One of the important rules that makes the cutlets juicy is followed here - a lot of onions.
- Minced meat – 1 kg. (0.5 kg of each type of meat).
- Onion – 3 heads.
- Bread (loaf) – 200 gr.
- Egg.
- Milk – a little, for soaking the bread.
- Pepper, salt, oil for frying.
If you take the meat in a piece, then turn it in a meat grinder, along with the onion. Add soaked bread. You don’t have to scroll the onion, but cut it into very small cubes.
Add the egg, salt and pepper. Experienced housewives always add a couple of tablespoons of ice water to the minced meat. See if your minced meat is dry, I recommend following their advice.
Knead the minced meat with your hands, sparing no time. Take the minced ball in your palms several times and forcefully throw it back into the bowl. This simple manipulation will give the balls a special splendor.
Make cutlets. If the minced meat sticks to your fingers, wet your palms with water.
Pour oil into a frying pan and heat it thoroughly. Lay out the blanks. Turn the heat to moderate. Fry until the bottom of the cutlet is browned.
Turn over, reduce heat to low, and finish cooking. It is not necessary to cover with a lid. But I cover it for 5-10 minutes, then remove the lid. The meatballs are considered ready if, when pierced with a knife, the pink juice stops coming out.
Minced pork and beef recipe:
The first and most dreary operation in all cooking is preparing the meat. I washed it with cool running water and dried it with paper towels. And then she cut off the films. I cut both beef and pork into pieces that were convenient for my meat grinder.
I peeled two onions (half of the stated quantity) and cut them randomly, too.
I put everything together through a meat grinder - pork, beef and onions. Be guided by your unit. In your case, it may be better to skip all the ingredients 2 or 3 times. My electric meat grinder is powerful, and I am pleased with the result of its operation after the first time. On the old one I always scrolled again.
As I already wrote, my recipe for minced pork and beef involves the use of spices to add flavor. Therefore, at this stage I added suneli hops to the minced meat, as well as one teaspoon of salt. Kneaded thoroughly!
Heat the frying pan well with vegetable oil. The remaining two onions were cut into cubes and sautéed. To the translucent golden onion I added a teaspoon of salt and ground paprika. I put out the laurel. Stirred and simmered for a couple of minutes. In theory, you could add all the spices and all the salt to the minced meat at once. But I like it better individually - the paprika opens up better and the onion turns out softer. And as a result, minced pork and beef acquires a richer and brighter taste!
I added paprika sautéed onions to the minced meat.
Stir well so that the onions are distributed evenly. And then she beat the minced meat with her fist. You can put it in a bag and pound it on the table. or, when forming, throw it in a larger container than mine. But I like these methods less. Especially considering the amount of minced meat in this case. So I knock it out with my fist, then collect it into a pile, then again with my fist, and so on in a circle. And then it would be good to let the minced meat brew a little and cool slightly. But slightly! It is not advisable to place completely cooled minced meat on the dough when making pies. Therefore, if in the refrigerator, then 20-30 minutes will be enough. Or you can simply place it somewhere where there is a draft or on a tile/tile, it’s colder there.
That's it, the recipe for minced pork and beef is in front of you! Save it to your browser bookmarks or to your wall on any convenient social network so you don’t lose it and return to it when you start cooking.
Now you can fantasize about what dishes you can make from minced pork and beef. That's what I'll do in the next recipe - don't miss it!
