Juicy beef cutlets
Beef patties have a rich, meaty flavor, but there's a risk of them being dry. Most often, ground pork is added to the beef for juiciness, as in "school" patties, or potatoes and lard are added to this version of ground beef patties.
I'd like to share another favorite version of juicy beef cutlets from my home menu, in which juiciness is achieved by adding a good amount of onion, the optimal amount of water, and adding butter to the minced meat.
Choose spices to suit your taste: aromatic, hot, spicy, etc. Mashed potatoes are the perfect side dish for cutlets, and they also taste delicious with pasta, cereals, and stewed cabbage.
To prepare juicy beef cutlets, prepare the ingredients according to the list.
Cut the crusts off the slices of rye bread, place the bread on a flat plate and pour water over it to soften.
Grind the beef pieces, onion and chilled butter in a meat grinder.
Add the soaked bread crumbs and spices (ground black pepper and herbes de Provence), and season with salt. First, mix the mixture thoroughly with a spoon or spatula, then knead the minced meat thoroughly and beat it several times, simply tossing it onto the cutting surface.
Form patties of the desired size and shape using wet hands.
Coat the pieces in bread crumbs or other breading.
These semi-finished beef cutlets can be stored in the refrigerator for up to 12 hours before frying, or frozen for later.
Cook the cutlets in a frying pan with vegetable oil. First, fry them over high heat until golden brown on both sides, then cook over medium heat, covered or uncovered, until done.
Juicy beef cutlets are ready.
Bon appetit!
