Cutlets (Steba DD1)

Cutlets (Steba DD1)

Category: Meat dishes

Ingredients
Pork	500 g
Beef	500 g
Onion	3 pcs.
Garlic	3 large cloves
Eggs	1 egg, 1 yolk
Krupchatka	3 tbsp. l.
Salt pepper	to taste
Cream	80-100 ml
Flour	1 dessert spoon
Bouillon	about a glass

Cooking method

• Cooking minced meat in the usual way. I had it wound up in advance and frozen, so I added onion and garlic, egg and yolk, salt, sugar, grit and cream chopped with a blender to the ready-made minced meat. I used to add both a roll and grated potatoes to the minced meat, and then a chef familiar advised me to add semolina or grit to the minced meat for softness (there is only one essence), I tried it, I liked it very much, I have been doing this for two years now, I have never had punctures. I recommend with a clear conscience)))
• So, the minced meat is ready. I left it in the refrigerator for 30 minutes, took it out, molded the patties, I got 15 medium-sized pieces. Then she warmed up a Teflon bowl with oil, Roasting mode, time 30 minutes, fried the patties on both sides until golden brown (they do not burn, do not shoot, beauty), putting them on a plate as they are ready. Then she poured a spoonful of flour into the bowl, fried it a little, added about 200 g of broth, boiled it, put our cutlets there, and closed the lid. Meat mode, time 3 minutes, pressure 0.7, valve closed, then the pressure was released a little more than 10 minutes. And that's it! Wonderful, fragrant, soft, juicy cutlets are ready!
• By the way, I fry the cutlets in a frying pan for a shorter amount of time, and in Shteba they fried longer, respectively, they had time to cook better, so you don't need to put more than 3 minutes on 0.7. The whole roasting took me almost 25 minutes, set it to 30.

Time for preparing:

25 Roast, 3 min cook, 10 min pressure release

Cooking program:

Roasting, Meat

Sveta, thank you. I never did it with semolina. I'll try. We love cutlets.
I did something like this, but without the broth. I just returned it to the saucepan and to the Meat.
Delicious. I really like cutlets in mulk!

Yeah, especially roasting with high sides, when nothing flies anywhere, less washing
And try with semolina, Len, you won't regret it, I did it with grains, because they brought me a lot, I need to dispose of it.

I will definitely try. Most interesting.

I never freeze minced meat, because the cutlets are unimportant. As a last resort, I freeze the meat, and then grind it.
My sister, the cook, taught me this when I could not understand why such bad cutlets are obtained from frozen minced meat.
And I also do not add eggs, because the "stickiness" of the minced meat is excellent. But when the minced meat is frozen, this "stickiness" disappears somewhere.

and then a familiar chef advised to add to the minced meat for softness or semolina, or grains (the essence is the same)

The essence may be the same, but the products are different. Consequently, the result will be different from grains and semolina. Semolina is mainly made from soft wheat, in essence it is the same gluten. Yes, there is also semolina from durum wheat and in one pack, etc. grade and m. Grade.
But grit is only from durum wheat.

Krupchatka
a variety of wheat flour with significant grain size. Usually flour is sorted through silk sieves from No. XI to No. XVI, while flour is sorted through rarer sieves from No. VII to No. X. See Sieve. Such flour is prepared only in Russia, mainly from durum wheat.

I never freeze minced meat, because the cutlets are unimportant. As a last resort, I freeze the meat, and then grind it.
My sister, the cook, taught me this when I could not understand why such bad cutlets are obtained from frozen minced meat.
And I also do not add eggs, because the "stickiness" of the minced meat is excellent. But when the minced meat is frozen, this "stickiness" disappears somewhere.

The essence may be the same, but the products are different. Consequently, the result will be different from grains and semolina. Semolina is mainly made from soft wheat, in essence it is the same gluten. Yes, there is also semolina from durum wheat and in one pack, etc. grade and m. Grade.
But grit is only from durum wheat.

Tanya, my cutlets are always excellent, they are never "bad" and dry, I am very pleased, and those who eat, too, and my loved ones know a lot about good food. Why is gluten bad for you? As far as I know, this is one of the most important indicators of flour quality, the higher the gluten percentage, the higher the quality of the wheat. This is true, by the way. It's actually about cutlets ...

It seems to me alone that stewing in fried oil is not very healthy?

[anneta21]

anneta21,
There is practically no oil there

Semolina is mainly made from soft wheat, in essence it is the same gluten.

Earlier, indeed, it was difficult to find semolina from durum wheat. Now this is no longer a problem. Many firms began to produce semolina precisely T. It differs slightly in color from semolina M. Yes, and markings are affixed to solid grades. I only take this.
By the way, I didn't notice much difference in the price.

[Antonovka]

Antonovka, yes, no matter how much. This oil, it turns out, is fried twice - with cutlets, then with flour - and then participates in stewing.

Thank you very much!
The cutlets turned out to be very pleasant in consistency. I, however, kneaded the minced meat in kenwood. But the juiciness is exactly from the recipe.
It is necessary to choose a combination of spices and the cutlets will become quite distinctive!

To your health! I'm glad you liked it))

Girls, I don't know what grains are, I haven't eaten or seen. But maybe bulgur will do, it is also from hard varieties. Write please

[Rina]

Rina, you can semolina! It seems to be sold everywhere.

These are not cutlets, but an aphrodisiac - through which girls can through the stomach, they can still get to the heart of their man

Girls, I don't know what grains are, I haven't eaten or seen.

Krupchatka - fine white wheat flour (of the highest grinding), in the second half of the 19th century - the quality standard of millers. Very appreciated (and certainly appreciated), any baked goods made from it are "lush".
Sorry, I don't belong to girls, but I suppose there is an expanded link on the link. 🔗.