Steam cutlets from beef are a tasty, juicy and appetizing dish prepared for those who follow their food.
Ingredients
Beef – 500 g
Onions – 1 pc.
Carrots – 1 pc.
Fat of pork – 100 g
Salt – to taste
Ground black pepper – to taste
Cooking process
I like to cook beef cutlets for a couple – they do not have to be fried, stand over a frying pan and wait until one side of the meatball turns rosy, escaping from oil splashes – for me they are prepared by a multivarker. It is very convenient, when in this technique there is a pallet for steaming – the beef cutlets are juicy, they are eagerly eager even by a fastidious child. Billets of such cutlets can be frozen in the freezer, and if necessary, without defrosting, put on a pallet and cook, increasing the cooking time by half. Cutlets do not need to be rolled in flour, you do not need to add a chicken egg or a large amount of fat in them – and so it turns out “the most taste”!
But a little bit of fat still add – it will relieve meat products from the dryness, which is inherent in beef meat. Carrots and onions must be scrolled in the meat grinder with meat, otherwise large pieces of vegetables will fall into the cutlets.
Beef clean from blue films, veins, cartilage, with fresh or salted lard, cut the skin and cut it into small pieces along with the meat. Remember that if you cook cutlets from salted salts, then the salt should be slightly reduced! Peel vegetables, rinse, cut into small pieces. Torsion everything through a meat grinder in a bowl, add spices and stir the stuffing.
Form from it with wet hands cuttings of cutlets and put them on a pan for steaming. In the cup of the multivarka pour in water, insert a tray with cutlets into it and turn on the steam cooking mode for 40-45 minutes. If the blanks are frozen, then for 1.5 hours.
After the specified time you will hear a sound signal – steamed beef patties can be carefully extracted from the equipment, trying not to get burned. To the table, serve, garnishing with vegetables, pasta, pasta, boiled cereals, etc.
You can serve beef patties with sauces or as an independent meat dish – with bread.
Pleasant to you!
Cutlets steamed beef steaks
Steam cutlets from beef are a tasty, juicy and appetizing dish prepared for those who follow their food.
Ingredients
Beef – 500 g
Onions – 1 pc.
Carrots – 1 pc.
Fat of pork – 100 g
Salt – to taste
Ground black pepper – to taste
Cooking process
I like to cook beef cutlets for a couple – they do not have to be fried, stand over a frying pan and wait until one side of the meatball turns rosy, escaping from oil splashes – for me they are prepared by a multivarker. It is very convenient, when in this technique there is a pallet for steaming – the beef cutlets are juicy, they are eagerly eager even by a fastidious child. Billets of such cutlets can be frozen in the freezer, and if necessary, without defrosting, put on a pallet and cook, increasing the cooking time by half. Cutlets do not need to be rolled in flour, you do not need to add a chicken egg or a large amount of fat in them – and so it turns out “the most taste”!
But a little bit of fat still add – it will relieve meat products from the dryness, which is inherent in beef meat. Carrots and onions must be scrolled in the meat grinder with meat, otherwise large pieces of vegetables will fall into the cutlets.
Beef clean from blue films, veins, cartilage, with fresh or salted lard, cut the skin and cut it into small pieces along with the meat. Remember that if you cook cutlets from salted salts, then the salt should be slightly reduced! Peel vegetables, rinse, cut into small pieces. Torsion everything through a meat grinder in a bowl, add spices and stir the stuffing.
Form from it with wet hands cuttings of cutlets and put them on a pan for steaming. In the cup of the multivarka pour in water, insert a tray with cutlets into it and turn on the steam cooking mode for 40-45 minutes. If the blanks are frozen, then for 1.5 hours.
After the specified time you will hear a sound signal – steamed beef patties can be carefully extracted from the equipment, trying not to get burned. To the table, serve, garnishing with vegetables, pasta, pasta, boiled cereals, etc.
You can serve beef patties with sauces or as an independent meat dish – with bread.
Pleasant to you!