Minced beefsteak - the most delicious recipes for dishes made from different meats

Culinary and classical encyclopedias adamantly state that beefsteak is a beef steak, a piece of fried beef tenderloin. Haute cuisine places too strict demands on steak meat: beef steak meat is cut only from a certain part of the carcass. It’s clear why beef tenderloin is so expensive, and it can’t always be found in regular stores. Elite restaurants purchase such meat before it reaches the counter, even earlier.

But, having extensive culinary experience behind us and unlimited access to information posted on the World Wide Web, we will not despair. Other meats also work well in ground beef steaks, and they are sometimes even tastier than a whole cut of beef. It all depends on your irrepressible culinary imagination.

Minced beefsteak - basic technological principles

A classic steak is made from beef, even if the meat is minced. But you can deviate from this principle if you want to cook a tasty meat dish, but there is no beef available. Feel free to use any fillet meat that is in the refrigerator: chicken, turkey, pork, beef, lamb - all options will do. But remember that a steak differs from a cutlet in the cooking technology, even if ordinary cutlet mince or minced meat is used to prepare it.

To bring the taste of chopped beefsteak closer to the original recipe, let's see what stages of preparation a piece of beef tenderloin goes through before becoming the famous classic beefsteak.

Pieces of beef for steak must be cut across the grain. The thickness of the piece matters for the degree of roasting. The meat should not be too thin so that the steak does not end up dry and tough after frying. The ideal thickness is one and a half centimeters, given that after frying the product will almost halve in size, and there should still be some meat juice left in the finished product. Generally, all steaks are round or slightly oval in shape, the same size as the thickness of the tenderloin.

Natural beef steak is traditionally soaked in various marinades, using sweet and sour ingredients or similar flavoring mixtures, before frying. Pepper is added to marinades for spiciness, spicy ingredients for aroma, garlic, ginger, horseradish for a piquant taste.

The marinade, in addition to imparting flavor to the meat, prepares the meat protein for heat treatment - this is its main significance. The fact is that protein coagulates (shrinks) at high temperatures. As a result, liquid is forced out of the fibers, which immediately evaporates in a hot frying pan, and the steak, cutlet or beefsteak becomes incredibly tough and does not look at all tempting. The presence of acid in the marinade softens the meat fibers, which reduces their contraction during frying. Sugar or other sweet ingredients add piquancy to meat dishes, highlight the taste, and when fried, they also form an appetizing caramel crust. The crust on the surface of the meat prevents the evaporation of juice from inside. In cooking, too, everything is interconnected, and all principles are based on the physics and biochemistry of products and methods of processing them.

It remains to add that minced meat for cooking steaks is an even more convenient and easier option. Small pieces of meat, of course, also shrink when frying, but this does not deform the product, and to avoid loss of juiciness, be sure to fry the semi-finished product so as to quickly achieve the formation of a crust on the surface.

All known and still unknown recipes for marinades for natural steak from a whole piece of meat are also suitable for minced meat, only in the second case less liquid needs to be added so that when forming medallions, the minced meat does not spread, and the product has a beautiful, even shape.

One more detail: try not to add bread, starch, flour or other thickeners to the beefsteak mince. These are not home-style cutlets. Now you can start testing recipes.

Recipe for chopped beef steak (with photo)

Kitchen appliances: meat grinder, stove or grill.

Ingredients

Step-by-step preparation

1. Grind the beef into minced meat in a large meat grinder or chop it by hand into small pieces.

2. Peel the garlic. Chop the garlic and add to the minced meat along with cream, salt and seasonings.

3. Stir the minced meat for 3-5 minutes, and then beat it thoroughly, about 10 minutes.

4. Form the minced meat into round and flat cutlets.

5. Fry on each side until cooked in a heated frying pan with vegetable oil.

Minced beefsteak - useful tips

To ensure that the steak is always juicy, fry it in a hot frying pan to ensure the rapid formation of a dense crust that will retain the meat juice inside the semi-finished product. When turning the product over to the other side, place a piece of butter under it so that the meat acquires a creamy, nutty taste.

Do not rush to remove steaks, cutlets, steaks and other meat dishes from the pan after frying. Cover them with a lid or foil for at least five minutes so that the meat “rests” and the crust that forms on the surface becomes less hard and dry.

Useful links:

Beefsteak with egg

Previously, restaurant menus were full of the sought-after steak and egg, but it justifies its trust even now if it is prepared correctly and with soul. Now let's cook!

Ingredients for steak and eggs

• minced beef - 400 grams;
• egg - 2 pieces;
• green onions - 6 feathers;
• vegetable oil - on request;
• salt and ground black pepper - according to your preference.

According to the recipe for steak and eggs, we prepare it like this:

1. If you already have the minced meat ready, then the dish can be prepared in a matter of minutes. And if there is no minced meat, then the selected meat can be quickly passed through a meat grinder, but it is advisable to insert a grill with a large hole.
2. For juiciness, add finely chopped lard, salt and pepper. And now, without sparing, you need to throw the finished minced meat, throw it on the work table and into the container, then pick it up and throw it again. After such procedures, the minced meat will combine into a single mass and subsequently the product will not form cracks, the steak will be smooth and beautiful in appearance.
3. Then divide into portioned balls, flatten them slightly and fry on both sides in well-heated vegetable oil. In this case, a dense crust will immediately form and the juice formed inside will not flow out, and the finished products will be very juicy and tasty.
4. Now you need to fry the egg, you need to carefully release it into a heated frying pan with oil and fry it so that the white is fried and the yolk is “set.” When serving, place the steak on a plate and top with a fried egg.

Ground beef steak recipe. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of "Ground Beef Steak".

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of a minced beef steak is 193.1 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Technological map for beefsteak

To comply with all the rules for preparing steak, each catering establishment must develop technological cards with brief information on the standards for storing gross, net weight and input of finished products.

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