For variety, you can sometimes cook pork and beef cutlets in a frying pan - they always turn out quite fatty, so you shouldn’t get carried away with this dish often. However, these cutlets go well with mashed potatoes or buckwheat porridge, so don’t think twice about cooking. It is best to make the minced meat yourself, then your cutlets will certainly turn out delicious.

List of ingredients:

• 500 g beef,
• 250 g pork,
• 100 g lard,
• 2 onions,
• 1 chicken egg,
• 2-3 crackers,
• 100 ml milk,
• 2 tbsp. flour,
• frying oil,
• 1.5 tsp. salt,
• 1 tsp spices for cutlets.

Preparation

1. The chilled meat must be washed and dried, then cut off the films and, if desired, pieces of fat and bones. After this, cut the pork and beef into medium pieces so that they can be easily twisted through a meat grinder.

2. Peel a couple of large onions and cut into 3-4 parts, twist together with the meat, alternating pork, beef and onion.

3. Break a couple of pieces of white bread (fresh or crackers) into pieces and soak in milk, then squeeze lightly and add to the minced meat. Add a fresh chicken egg here.

4. Salt and pepper the minced meat, stir. It is advisable to beat it 10 times on a table or bowl. To prevent splashes of meat juice from flying in different directions, place the minced meat in a bag. Place flour in a saucer. With wet hands, form an oval or round patty, roll in flour on both sides.

5. Heat the oil in a frying pan, place the cutlets close to each other - they become smaller during frying. Fry for 4-5 minutes on each side over low heat, you can cover the pan with a lid.

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.

To prepare cutlets, they usually use any meat minced in a meat grinder. It doesn’t matter what ingredient is at the heart of the recipe - chicken, pork, beef or turkey. If you follow all the rules and stages of preparation, the result will always be excellent. Traditional favorites are cutlets made from a mixture of minced pork and beef.

Ingredients:

minced pork and beef(in a ratio of 1:1) - 1 kilogram;

chicken eggs - 2 pieces;

bulb onions - 2 medium heads;

semolina - 3 tablespoons;

white bread or loaf - 1/3 standard loaf;

mayonnaise - 2 tablespoons;

milk - 1 glass;

spices (ground pepper, marjoram, basil, coriander);

salt to taste;

vegetable oil;

breadcrumbs and flour.

Making cutlets from minced pork and beef.

Let's start preparing the components for . Peel the onion and cut into small cubes.

Then cut off the crust of the loaf, chop the pulp into pieces and pour in warm milk. The bread will soak and swell. Before adding the softened loaf to the minced cutlet, squeeze out the milk a little.

Put onion and bread into the minced meat.

Next, to hold the minced meat together, beat in the eggs, add salt and spices.

To make the cutlets juicy and tender, pour 2 tablespoons of sunflower oil into the minced meat.

Then add semolina and mayonnaise, salt and spices.

Mix all the ingredients with your hands and leave for 30–40 minutes to marinate the minced meat.

After this, form small cutlets of the same size. Pre-moisten your hands with water or vegetable oil so that the minced meat does not stick.

Roll the pieces in a mixture of flour and breadcrumbs. Fry over medium heat on both sides.

To bring the dish to readiness and make sure that the fried cutlets do not remain raw inside, place them in a frying pan or saucepan. Add a little water or meat broth, and also pour in the remaining fat in which the cutlets were fried. Simmer covered for 10 - 15 minutes.

Serve hot with mashed potatoes, pasta or simply with fresh vegetables and herbs. Bon appetit!

Ingredients:

• 500 g minced meat
• 1 onion
• 2-3 cloves of garlic
• 1-2 slices of stale white loaf
• 1-2 tbsp semolina
• some milk
• vegetable oil, salt, pepper to taste

• add semolina, salt, pepper to the minced meat
• add grated onion to the mush
• squeeze garlic into it
• add the loaf soaked in milk
• knead everything and put it in the refrigerator for 30 minutes
• form cutlets and fry in a frying pan

We call cutlets the products made from minced meat or minced meat formed into “ovals” the size of meatballs and fried in a frying pan. Oh, how housewives often make them! Each one has their own and, of course, they taste the best). And there are simply very, very many recipes. In principle, all the recipes are very similar and you can experiment with them as you like. But, generally speaking, there are some canons for preparing this common dish. Today I’ll tell you about these nuances. Some people know them, some don't. So, minced pork and beef cutlets.

In this recipe we will use store-bought ground pork and beef. Therefore, to prepare cutlets, I mix it with onions, garlic, potatoes, semolina, and a slightly stale white loaf, which I pre-soak in milk. I grate the onion on a fine grater to make a paste. I don't add onion juice, just the pulp. This technique is good to use if you have opponents of onions among your eaters. I squeeze out the garlic with a garlic press. With potatoes I do the same thing as with onions and I also don’t add potato juice, but only gruel, otherwise the minced meat may darken. I add semolina for fluffiness. Salt, maybe pepper. Then I knead everything for 10 - 15 minutes.

Note:

The minced meat needs to be kneaded for about 10 minutes. Then, do the following procedure 5 - 10 times: form a lump out of it and throw it into a kneading pan with medium force, then squeeze this lump with your fingers so that the mass passes between your fingers. Once done, place it in the refrigerator for at least 30 minutes. This is one of the main features of preparing this dish. Another feature has to do with proportions. But I will talk about it in another article.

Now that the main component is ready, we form the cutlets. It is better to form them not too thick so that they are fried.

Then, fry them in a heated frying pan in vegetable oil without a lid. Turn over only once during frying. Once everything is ready, you can put them in a frying pan, turn off the heat and cover with a lid. Let them lie down and rest :). All is ready! Bon appetit!