How to properly stew cutlets after frying?

Steaming is the process of treating cutlets with boiling water steam. This is the final stage of product preparation. It is chosen by people who prefer tender cutlets with a softened crust. Those who like a crispy fried crust do not steam it.

From this article you will learn how to stew cutlets after frying so that they turn out juicy and fluffy!

How to stew cutlets in a frying pan: recipe with spices

Ingredients

Minced meat - 500 g;
Onion - 1 pc.;
Salt - to taste;
Thyme - to taste;
Bay leaf - 1-2 pcs. (or to taste);
Ground black pepper - to taste;
Garlic - to taste;
Allspice peas - 5-6 peas;
Broth - quantity is determined by the depth of the pan;
Wheat flour - 1 tbsp;
Sour cream - 2 tbsp;
Stem celery - to taste.

How to simmer cutlets in a frying pan using water

We are sure that every housewife probably has her own favorite cutlet recipe: with bread, milk, herbs, minced meat, etc. Therefore, in order not to repeat ourselves, we leave the preparation of the minced meat at your discretion, and in the recipe we’ll talk about how to simmer cutlets in a frying pan with herbs in a tasty and, most importantly, correct way.

If you haven’t yet found your ideal minced meat recipe, then we provide you with a selection of recipes on this topic, from which you can easily choose the one you like best.

First of all, mix the minced meat, onion, spices and other ingredients that are usually added at this stage, then form cutlets from the resulting mass.

It is advisable to make them no larger than a tennis ball, but you don’t need to make them too small either.

Lightly sprinkle a cutting board with flour, place the formed cutlets on it and temporarily set it aside.
Take a frying pan, preferably with a thick bottom, and pour about a centimeter of water into it.
Crush 2-3 cloves of garlic with a knife directly into the skin, then throw them into the water. We also put in the bay leaf (whole), allspice, thyme, and, if desired, you can add other spices and herbs.
Place the frying pan on the fire, cover with a lid and bring its contents to a boil.
As soon as the water boils, reduce the heat to low and let the liquid “bubble” for another 2 minutes, after which we carefully place the cutlets in the container.

There should be a little space between them so that steam can circulate freely.

Cover the pan with a lid and forget about it for a while. On average, a portion of cutlets should be simmered for about 10 minutes: steam penetrates the structure of the cutlets much better than direct fire, and they cook evenly immediately.

In addition, they do not need to be turned over, which means you don’t have to stand at the stove all the time, but at this time prepare a side dish or just relax.

Top 3: delicious gravies for cutlets

Steamed cutlets are served with mustard, horseradish, adjika, ketchup and ready-made sauces purchased at the store. But the best addition to the dish is homemade gravy.

From tomatoes

Tomato sauce (or good tomato paste) goes well with meat.

✍ Ingredients:

ripe fresh red tomatoes - 400-450 g;
one medium-sized bell pepper;
one medium onion;
salt, dill, ground black pepper, parsley to taste;
2-3 cloves of garlic.

Preparation:

The cutlets are fried in a deep frying pan, then put into a deep bowl and covered with a lid.
Place finely chopped onion in a frying pan and fry until golden brown.
Add pepper, cut into small cubes or strips, mix with onion.
Cover the pan with a lid. The mixture is fried for two to three minutes.
Place the tomatoes in a small saucepan and chop with a blender.
The garlic is rubbed on a fine grater (or pressed through a garlic press).
Add garlic mass to tomatoes.
Place tomatoes and garlic in a frying pan, mix with onions and peppers.
The gravy is salted and heated to a boil.
Add pepper and herbs.
The paste is stirred again.
The cutlets are poured with gravy and simmered for half an hour. The dish is ready.

With sour cream and mushrooms

Dried, pickled, or fresh mushrooms are suitable for gravy. A delicious sauce is made from fresh boletus and champignons.

✍ Ingredients:

mushrooms - 400 gr;
sour cream - 130 gr;
one medium-sized onion;
butter - 130 g;
white flour - a tablespoon;
salt.

Preparation:

The mushrooms are washed and sorted, dried with a soft cloth.
Melt half the butter in a deep frying pan.
Fry the mushrooms, add salt, then add finely chopped onion.
In a separate bowl, mix the flour and the other half of the butter, add the products to the pan.
The dish is simmered for 10 minutes with the lid closed.
Add sour cream, mix the ingredients of the dish and close the lid again.
After a minute, remove the gravy from the stove.

With mayonnaise and cheese

Cheese and mayonnaise go great with meat, chicken and fish.

✍ Ingredients:

mayonnaise - 3 tablespoons;
Indian paneer cheese (or its analogues - pressed cottage cheese and Adyghe cheese) - 525 g;
ground black pepper - 7.5 gr.
salt.

Preparation:

The cheese is cut into small pieces, salted and sprinkled with ground pepper.
The product is placed in a frying pan (or pan) coated with Teflon.
Turn the stove on low heat and heat the pan until the cheese melts.
Add mayonnaise to the melted cheese paste and mix the sauce with a blender or whisk.
Keep the pan on the stove for another 5 minutes. The sauce for the cutlets is ready.

Any sauce that does not interfere with the taste and smell of the main products - meat and chicken - is suitable for steamed cutlets. The exception is fish. To reduce the specific fishy smell, prepare gravies and sauces with fresh lemon, lemon juice and mustard powder.

Read what fish cutlets are served with here.

The steaming time for the cutlets should not be too long. Otherwise, beneficial substances will begin to be washed out of meat and fish, and the taste of the product will decrease.

We use a slow cooker

If you have this assistant, then everything becomes even easier. The housewife doesn’t even have to think about how to make the cutlets juicy. It is enough to lightly fry them and put them in a separate bowl. Now heat up the multicooker. In a bowl you need to fry a small amount of onion, to which you can add sour cream or tomato if desired. Bring to a boil and turn off. Now lay out the cutlets and set the heating mode. Close the lid. The cutlets will be like in a thermos. They will soak up the sauce and become very tasty.

Tasty and juicy

This is exactly how they should be. At the same time, novice housewives, having once cooked dry and overcooked cutlets, try to simply stew them a second time. That is, they put it in a frying pan and immediately pour the sauce over it. It turns out something boiled, wet and not very similar to ruddy meat balls. And only experienced housewives know how to steam cutlets and at the same time make them not just tasty, but delicious. Let's look at a number of rules that will help you prepare an excellent dish.

Only those who do nothing do not make mistakes. And this applies primarily to chefs. Trying to prepare a dish one way or another, many of us gradually find the only correct option. Since steaming cutlets is not so easy, let’s look at the main mistakes that beginners make:

Cooking minced meat is also a science. If you make it too liquid, it will be difficult to work with. In this case, many people start adding a lot of bread. There is no need to do this. Just add as much bread as the recipe calls for, and then put the minced meat in the refrigerator for a few hours. During this time, the bread will absorb excess liquid and the mass will become elastic.
Beating minced meat is considered a very necessary action. This makes it more sticky. In fact, during this procedure we remove excess air and moisture. This is important for lula kebabs, but for cutlets it is completely unnecessary. Just mix the mixture and leave it in the refrigerator for two hours. And if there is absolutely no time, then you can beat it off a little.
There's no need to rush. This has already been mentioned above. It is not recommended to fry the cutlets right away. Turn the meat, add bread and onions, and then put it in the refrigerator. Then the products will mold well. They don't even need to be breaded. Then all that remains is to find out how to steam the cutlets to make the perfect lunch.
By the way, stewing for a long time in sauce is also a mistake. Moreover, the sauce itself is needed. If after frying you added, for example, sour cream and heated for 5 minutes, this is normal. But you can’t boil the sauce. The fibers inside the cutlet shrink and the juiciness disappears. Of course, it’s compensated for by the gravy, but it’s not the same at all.

Detailed process of preparing a delicious dish

Remove the peel from the onion, wash it, and then turn it into a puree using a meat grinder, chop it on a fine grater or cut it into small pieces.

Place the minced meat in a deep bowl and beat in the egg. Mix thoroughly, then add chopped onion. Salt and pepper the cutlet preparation in tomato sauce to taste. If the minced meat seems runny, you can add a little breadcrumbs to it. Mix the meat thoroughly again.

Pour breadcrumbs into a flat plate. Wet your hands in water, take a piece of minced meat and roll it into a bun. Flatten the resulting meat ball in your palms, giving it a round and neat shape. Roll the cutlet in breadcrumbs on all sides. Do this with all the minced meat.

Pour vegetable oil into the frying pan. Place the frying pan over medium heat and heat well. Place the meat pieces into the hot fat. Fry over medium heat on both sides until a beautiful golden brown crust appears.

Remove the finished cutlets from the pan and place on a plate.

It's time to make the tomato sauce. Peel the carrots and onions, wash them, and then chop them: grate the first on a coarse grater, cut the second into cubes or half rings. Place the prepared vegetables in a frying pan with vegetable oil, then place on the stove. Fry the ingredients over medium heat, stirring occasionally, for several minutes.

At this time, prepare the sauce: dilute tomato paste in water, add salt, pepper and a pinch of sugar, then stir thoroughly. If juice is used, it should be tasted and, if necessary, adjusted with spices.

Place the browned cutlets on the vegetable fryer and pour tomato sauce over them. The gravy should reach the tops of the meatballs. If there is not enough liquid, add a little water. Cover the pan with a lid, set the heat to low and simmer the cutlets in tomato sauce for 15-20 minutes.

Remove the finished dish from the heat and leave for a quarter of an hour to infuse.

About storage and more

Store the finished cutlets in the refrigerator for 3-4 days; for long-term storage, put the cutlets in the freezer. There they can be stored for several months. However, if you once froze and thawed cutlets, do not freeze them anymore, fry them. — In addition to flour, you can use breadcrumbs, crushed oatmeal, sesame seeds, ground walnuts or semolina as a breading for cutlets. The breading remaining from frying cutlets, as a rule, cannot be used for anything else and the remains will have to be thrown away. Some of the breading can be used by pouring the last batch of cutlets onto the unfried side of the cutlets. These cutlets will have a more pronounced crust. — The average weight of a cutlet is 50-55 grams; when it is fried, it will decrease to 40-45 grams. — The bowl from under the minced cutlets must be filled with cold water, left for a couple of minutes, then scraped with a spoon and drained into the sink, otherwise there will be a blockage.

How to properly steam cutlets after frying

From this article you will learn how to stew cutlets after frying so that they turn out juicy and fluffy!

The nuances of stewing cutlets in a slow cooker

In the multicooker, you can set the temperature and cooking time. In this electrical appliance you can prepare dozens of dishes, including delicious and tender cutlets. Products can not only be fried, but also stewed.

See also: Which meat is better to choose for cutlets

Cooking meat and fish dishes in an electric oven has its own nuances and features:

When frying cutlets, grease the bottom of the bowl with vegetable oil (two tablespoons are enough). Oil must be used even if the bowl is new and the Teflon is not damaged.
The cutlets are fried until crusty, first on one side, then on the other, after which the product can be stewed.
Pour hot water into the bottom of the container and close the lid. Switch to the “quenching” mode, set the parameters and press the “start” key.
In a slow cooker, the cutlets are steamed for 15-30 minutes.

The thickness of the layer of water in the bowl should be no more than half the thickness of the cutlet. Cutlets can be laid in one or several layers.

Classic cutlets

This meat dish is prepared in every home. With the advent of the multicooker, the cooking process has become easier, and the result is tastier and more aromatic.

Required Products

A kilogram of assorted minced meat (pork, beef, chicken);
2-3 large onions;
half a loaf of white bread;
two chicken eggs;
salt, pepper, garlic to taste;
sour cream and ketchup or tomato sauce in equal proportions.

You can buy minced meat ready-made, or you can make it yourself. We take equal amounts of each type of meat.

Preparation

The cutlets are aromatic, juicy and very tender. Serve them hot, with mashed potatoes, noodles or buckwheat. The side dish can be topped with the sauce in which the meat dish was stewed. A fresh vegetable salad or homemade pickles will complete the meal.

Let's get down to business

In order not to spoil your favorite dish, you need to treat the process with full responsibility. If the minced meat is poorly beaten, they forgot to add an egg to the cutlet mass to bind the particles, or the mass was not cooled in the refrigerator, then when liquid is added, the cutlets may simply fall apart during frying.

First of all, you need to fry the products in a well-heated frying pan until golden brown on both sides. After that, transfer them to another pan. This point is controversial. If you fry in a Teflon frying pan with a minimum amount of oil, you can add the sauce immediately on top. Usually this is a small amount of butter, broth or gravy.

The frying or stewing time depends entirely on the thickness of the cutlets, as well as on the selected meat. For example, if you took beef, you can leave the middle even slightly pink. This will give the dish tenderness. But if you took pork or chicken, then they must be brought to full readiness.

Bell pepper sauce

The cutlets are prepared in the usual way; instead of breadcrumbs, you can take a piece of bread, soak it in cold water or milk and squeeze out the excess liquid. To prepare a fragrant sauce, prepare 400 grams of juicy tomatoes, 1 sweet pepper, preferably red, 1 onion, garlic - 2 or 3 cloves, salt and spices to taste.

Peel the onion and cut into half rings. Peel the bell pepper from seeds and stalks, remove the membranes and cut into thin slices. Heat the frying pan, pour vegetable oil on the bottom and first add the onion, and after it becomes transparent and acquires a golden hue, add the pepper. Keep on low heat for two to three minutes. Wash the tomatoes, remove the green stem and grind in a blender along with the garlic. Place the finished puree into the pan with the rest of the vegetables. Bring the mixture to a boil and add salt, pepper and spices as desired.

Then place the cutlets in the pan and pour the sauce over them. Let simmer in the gravy for 20 minutes. You can turn off the heat and serve the dish for lunch.

Tomato sauce

It's no secret that it is the gravy that makes the cutlets juicy and interesting. And the more aromatic it is, the tastier the resulting dish will be. If the housewife knows how to stew cutlets, then they will not be dry and faded. It is best to take a separate saucepan for steaming. You will need:

A can of tomatoes in their own juice (grind in a blender).
A little basil.
Onion and a few cloves of garlic.
A pinch of sugar.
Greens, salt and pepper.

Chop the onion and fry in vegetable oil, add garlic. Add tomatoes and spices. Simmer the sauce for 10 minutes. That's pretty much everything you need to know about how to make your cutlets juicy. Place the fried cutlets into the sauce and simmer for 3 minutes on each side. After this, turn off the heat, add the herbs and let sit covered for another 10 minutes so that the meat absorbs all the flavors.

Meat balls in milk gravy

Beef cutlets baked in white sauce are an elegant, elegant and very nutritious dish. It will satisfy your hunger for a long time and charge you with the necessary energy for the whole day. It is recommended to make this treat for lunch.

Cooking time: 1 hour

Number of servings: 8

Energy value

calorie content – 258 kcal;
carbohydrates – 5.7 g;
fats – 14.6 g;
proteins – 16.2 g.

Ingredients

beef – 0.7 kg;
milk (whole) – 280 ml;
semolina – 45 g;
pepper mixture – 3 g;
Provençal herbs – 4 g;
salt – 6-7 g;
onions – 2 heads;
basil, dill – 5 sprigs;
mayonnaise – 20 g;
vegetable fat – 30 ml;
butter – 25 g.

Step-by-step preparation

Wash the beef, wipe with a clean cloth, cut into pieces. Then load them into a meat grinder and grind.
Peel the bulbs and wash thoroughly. Then grind one of them in a blender and mix with minced meat.
Add salt to the meat mixture, add a mixture of peppers, and add mayonnaise. After this, add semolina and mix well. Leave the prepared minced meat for fifteen minutes so that the cereal swells a little (then the meatballs will come out airy and soft).
Form small balls with a diameter of 5-6 cm from the cutlet mixture.
Grease a volumetric mold with vegetable fat and fill with meat products. Then place in an oven preheated to 200 degrees for twenty minutes.
Now you need to prepare the filling. To do this, cut the second onion into half rings, place it in a saucepan and fry in butter until golden brown. Then pour in the milk, add a little salt, season with Provençal herbs and simmer over low heat for five minutes.
Rinse the dill and basil under running water, chop finely and add to the gravy. Cook for another 2-3 minutes, then set aside.
Take out the bowl with the cutlets, pour the cooked sauce over them and put them back in the oven.
Bake the meatballs with gravy for a quarter of an hour at 180 degrees. When the top of the products is browned, turn off the heat and remove the pan.

Tip: it is advisable to put the finished minced meat in the refrigerator for half an hour - then it will become more elastic and the cutlets will stick together well. If you don’t have time for this, the meat mass can be placed in the freezer and kept for 7-10 minutes.

Distribute the appetizing delicacy onto elegant plates and serve hot. It will be wonderfully complemented by a salad of seasonal vegetables and slices of homemade bread.

Homemade minced meat cutlets baked in the oven

Baked cutlets are not only extremely tasty, but also healthy. I offer you exactly this recipe, which I use very often.

Ingredients:

kilogram of minced meat (beef + pork);
2-3 small potatoes;
salt, ground pepper, coriander;
one egg; a little dill;
a quarter glass of cream;
3 tablespoons semolina;
2 onions;
3 cloves of garlic.

Preparation:

Finely chop the onion and garlic. Place in a blender bowl and grind to a paste. Add to the minced meat.
Grate the potatoes after peeling them.
Add finely chopped dill here and break the egg. Salt and season.
Now you need to pour in the cream, literally 50 grams. Add semolina, mix the mixture thoroughly.

5. If possible, it is better to beat off the mass. This is done very simply. With clean hands, lift it off the plate and throw it down with medium force. This will provide the minced meat with additional elasticity and fluffiness. Such cutlets will not settle and will keep their shape perfectly.

6. You can separate the cutlets with your hands. I offer you such a convenient way. Place the meat mass on a cutting board. Level it into an even layer. Using a knife, divide it into pieces of the required size.

7. Line a baking dish with foil and grease with a small amount of vegetable oil.

8. Lightly press the pieces into an oval shape. Place on a baking sheet. There is no need to pre-bread it. But, if you want, you can do it.

9. Bake at 200 degrees for about half an hour.

Can be served with any side dish.