For cooking recipe Soviet cuisine dishes pork and beef cutlets, wash the meat and cut into small pieces, cut the stale loaf into slices and add water or milk. When the loaf absorbs liquid and becomes soft, squeeze it out. Peel the potatoes and cut into small pieces. Some onions for cutlets were fried, finely chopped, and some were twisted fresh in a meat grinder. If the pork is lean, you can add a small amount of lard, then the cutlets will be much juicier.

Grind the prepared ingredients in a meat grinder, but do not use a grate that is too fine; you can even use the largest one so that the meat is practically chopped. A grill that is too fine will make the minced meat runny and you won’t feel the taste of the meat afterwards. Add eggs to the finished minced meat, add salt, pepper and knead; you need to knead, practically beating it, and it is best to place the minced meat in the refrigerator after kneading for at least 30 minutes.

Form small cutlets from minced pork and beef. Many cutlets are breaded in breadcrumbs, but not everyone likes the taste of burnt crumbs; if you overdo it, the breading can overwhelm the taste of the cutlets, so it is better to cook cutlets according to this recipe without breading. In a preheated frying pan with vegetable oil, fry on both sides. There is also a small nuance here. Many people are accustomed to frying cutlets over high heat and then simmering them so that the middle is completely cooked, but at the same time the beautiful color and crispy fried crust are lost. It is best to cook these cutlets by placing the frying pan on a divider over medium heat under a lid, this way the cutlets will not be soggy and the crust will be preserved.

Minced pork and beef is a product that housewives often use to prepare various dishes. Conveniently, it can be purchased in every store. In this case, you need to carefully select the product. Its quality may vary. To reduce the cost of minced meat, manufacturers add skins, cartilage, connective tissue, and ground bones, which is unacceptable.

The natural product should contain trimmed beef and lean pork. A small percentage of fat is also acceptable, but not more than 20.

Calorie content of minced pork and beef

The calorie content of the finished product depends on the percentage of pork and beef content. On average 320 kcal.

Useful properties of minced pork and beef

To prepare homemade minced pork and beef, in addition to meat, spices, and eggs, you can add a little lard. It will make the finished dish more juicy and tender.

The natural meat product contains virtually no carbohydrates, which are difficult to digest by the body. Its main composition is fats and proteins. If we talk about a 50/50 ratio of pork and beef, then the amount of fat and protein will be almost the same. If you want more protein and less fat, cook minced meat with a high beef content.

A special feature of semi-finished meat products is the presence in it of a full range of amino acids necessary for every human body for growth, development, and recovery. Essential amino acids, i.e. those that the human body is not able to produce on its own and can only be obtained from the outside are contained in meat.

Amino acids are necessary for the synthesis of protein, which makes up human flesh. They also play an irreplaceable role in the functioning of the brain, participating in the transmission of nerve impulses.

Since meat contains a large amount of iron, it is recommended for people suffering from anemia.

How to choose minced pork and beef

If you don’t really like fiddling around in the kitchen and prefer a purchased product, pay attention to its appearance:

• the minced meat should be pink in color and have a fresh smell without adding spices;
• A small amount of pink juice is acceptable;
• the grayish tint of meat, juice, and the presence of spices indicate that the original product is not fresh;
• lack of juice may indicate the presence of moisture-retaining additives.

On the shelves you can find three types of minced meat:

• frozen;
• frostbitten;
• cooled.

Since the shelf life of the chilled semi-finished meat product is 24 hours, it is the freshest.

When choosing minced meat, pay attention to the labeling and composition. A natural product should not contain anything other than the specified types of meat and their percentage.

What to cook from minced pork and beef

The list of semi-finished products is extensive:

• cutlets, meatballs;
• cabbage rolls, stuffed peppers;
• meat pies, rolls, puff pastries;
• dumplings, lasagna;
• zrazy, rolls;
• belyashi, chebureks, etc.

The method of preparing meat dishes is also varied: boiling, frying, baking, steaming.

A huge number of dishes are based on the use of minced meat. There are quite a lot of varieties of this ingredient, but we try to choose the most natural compositions.
Considering that the composition on the packaging does not always correspond to reality, we decide to prepare such a product ourselves. So, how to cook minced pork and beef? What is needed for the recipe, and what proportions are most optimal?
The classic version of this type of minced meat consists of pork and beef pulp in equal proportions.
Those. If you need half a kilogram of minced meat for a dish, then you should buy 250 g of pork and the same amount of beef.
The most commonly used kitchen tools are a meat grinder (the old-fashioned way) or a food processor.
Start by chopping the pork and beef into small pieces.
then grind them.

This preparation is classic for all dishes with minced meat. We add the remaining ingredients depending on the main recipe.
For example, you are preparing stuffed peppers or cabbage rolls.

In this case, you add half-cooked rice, sautéed onions, and carrots to the minced meat mixture.

combine the minced meat with soaked rye bread, raw egg and spices.
If you require a juicier version for the recipe, we can add a little lard twisted in a meat grinder and grated pumpkin to the minced meat preparation.

This option is perfect for preparing manti in Russian.
Now you are ready for any culinary experiments!

If until now you thought that beef cutlets could turn out extremely tough and dry, then we are ready to change your mind. We bring to your attention a recipe for cutlets made from minced beef that will completely change your idea of ​​cutlets.
If until now you thought that beef cutlets could turn out extremely tough and dry, then we are ready to change your mind. We bring to your attention a recipe for cutlets made from minced beef that will completely change your idea of ​​cutlets. So let's get started.

The minced beef recipe is quite simple. To prepare juicy and tender cutlets you will need the following ingredients:

Minced beef - 300g;
. chicken egg - 1 pc.;
. onion - 1 head;
. carrots - 1 pc.;
. garlic - 2 cloves;
. semolina - 2 tbsp. l.;
. salt pepper.

We calculated and came to the conclusion that the cooking time for the cutlets should take no more than 30 minutes. It turns out this is express cooking. Place the minced meat in a bowl and add finely chopped onion and carrots to it. If your family doesn’t treat onions very well, you can grind them through a meat grinder. Grate the carrots on a fine grater, or, alternatively, chop them using a blender. The recipe suggests minced beef and garlic. Peel it and chop it. Although this question is not fundamental. If your family doesn't like it, then don't use it. Add egg and seasonings to everything.
The resulting minced meat must be mixed thoroughly. It's best to do this by hand. While stirring, slowly add semolina. We wrote that its quantity is 1 tablespoon, but it may not be enough. The minced meat should not be very liquid, keep an eye on this.
Next we start frying. If you want to avoid the minced meat sticking to the pan, then you need to heat it well. Once the pan reaches the desired temperature, add oil. While the oil is heating, begin to form small balls from the minced meat. If desired, you can use breadcrumbs. Place the balls in the pan and fry over medium heat for 5 minutes. Then turn the cutlets over to the other side and fry them for another 10 minutes, covering the top with a lid.

Every housewife has in her arsenal a recipe for minced pork and beef cutlets. The peculiarity of this dish is its dense structure, slightly spicy aroma and pronounced taste. If you wish, you can play with the components of the recipe and add products at your discretion.

Minced pork and beef cutlets: recipe and cooking method

Required Products:

• minced meat - 600 grams;
• chicken egg - 1 pc.;
• white onion - 1 pc.;
• garlic - 2 cloves;
• bread - 50 grams;
• milk - 100 ml;
• a pinch of salt;
• black pepper;
• flour for breading - 100-150 grams;
• vegetable oil.

Let's break down the recipe for minced pork and beef cutlets into the following steps:

• first of all, remove the crusts from the bread and soak it in milk;
• peel the onion, cut it into small cubes and combine with minced meat;
• chop the garlic and add it to the rest of the ingredients;
• salt, pepper and beat in a chicken egg;
• mix the minced meat with bread and form cutlets with wet hands;
• Roll the resulting balls in flour on all sides;
• Heat the vegetable oil in a frying pan and fry the cutlets on both sides for 3-5 minutes.

Transfer the finished dish to a plate and garnish with chopped parsley and green onions.

Recipe for delicious minced pork and beef cutlets with cheese

This cooking method is slightly different from the previous one in its composition. As a result, the cutlets turn out juicy, tender with a light creamy aftertaste.

Ingredients:

• minced pork - 250 grams;
• minced beef - 250 grams;
• half an onion;
• egg - 2 pcs.;
• salt;
• pepper;
• hard cheese;
• breadcrumbs;
• loaf - 100 grams.

Step-by-step preparation:

• In a deep bowl, combine the minced pork and beef;
• beat the eggs with a whisk, add salt, pepper and pour the resulting mixture into the minced meat;
• cut off the crusts and soak the bread in water;
• cut the onion into small pieces, combine it with minced meat and bread;
• grate hard cheese on a fine grater;
• pour breadcrumbs onto a board and form future cutlets;
• make a small depression, add grated cheese and roll the minced meat into a ball;
• roll each of them in breadcrumbs, give them a flat shape and place in a frying pan;
• Fry the cutlets on both sides until cooked.

This recipe for minced pork and beef cutlets is suitable for both everyday use and for a holiday table. The dish goes well with boiled new potatoes, buckwheat and millet porridge.

Cutlets with herbs: cooking features

Required ingredients:

• minced meat (pork + beef) - 600 grams;
• medium onion - 1 pc.;
• egg - 1 pc.;
• white bread - 150 grams;
• milk - 100 ml;
• margarine - 50 grams;
• dried parsley and dill;
• wheat flour - 100 grams;
• salt;
• allspice;
• vegetable oil for frying.

The process of preparing minced pork and beef cutlets according to the recipe:

• First of all, transfer the minced meat into a deep bowl;
• remove the peel from the onion, wash it, cut it into small cubes;
• soak white bread in milk, cutting off the crusts in advance;
• melt the margarine, add it to the minced meat and add dried herbs;
• break the egg, salt and pepper the resulting mass;
• combine all the ingredients and form cutlets with wet hands;
• roll each part in flour on all sides and place in a heated frying pan;
• fry in vegetable oil for 3-6 minutes until cooked.

As you have seen for yourself, the recipe for minced pork and beef cutlets is quite simple and does not require any special culinary skills.

Minced pork and beef cutlets with mushrooms

Another interesting option for preparing a meat dish is cutlets with mushrooms. For this recipe, you can use any mushrooms, such as champignons or oyster mushrooms.

Ingredients:

• minced pork - 200 grams;
• minced beef - 200 grams;
• mushrooms - 150 grams;
• eggs - 2 pcs.;
• salt;
• pepper;
• breadcrumbs;
• loaf - 100 grams.

Step-by-step recipe for juicy minced pork and beef cutlets with mushrooms:

• soak the loaf in water, cutting off the crusts;
• wash the mushrooms in water, cut them into small cubes and fry over medium heat for about 15 minutes;
• then mix the minced meat, bread and chopped onion;
• add eggs, fried mushrooms, salt and pepper;
• pass the resulting mass through a meat grinder and form cutlets;
• roll each one and place it in a frying pan with vegetable oil;
• fry until done, about 5-6 minutes.

These cutlets will turn out incredibly tender, juicy and with a spicy aroma. Before serving, this side dish can be decorated with a sprig of parsley or onion rings.