Juicy beef cutlets in the oven

Juicy beef cutlets in the oven are an excellent component for a complete meal. They have the necessary elements and moderate calorie content, which will allow you to feel full for a long time. Beef also deservedly occupies a leading position in the health category among other types of meat.

Juicy and tender minced beef cutlets in the oven

Preparing cutlets will not take as much time as you think, but the homemade dish will still be very appetizing. The oven will not allow the beef cutlets to dry out, but, on the contrary, will make them soft and juicy. This recipe is perfect for lovers of rich and expressive taste.

1. 
   How to cook juicy beef cutlets in the oven? First, prepare the meat: twist the beef. Peel and chop the onion. Add it to the minced meat during the second passage through a meat grinder or blender.
2. 
   Break the egg in there and mix
3. 
   Cut the bread into pieces and soak it in warm milk. It can be heated in the microwave in literally 30 seconds. Then squeeze out and drain the excess, adding to the total mass. Salt, pepper and knead.
4. 
   Cut the butter into cubes. Then we choose the option we like: either we put it inside while modeling, or we leave it on top during baking.
5. 
   With wet hands, form portioned balls.
6. 
   Line a baking sheet with parchment paper or grease it with sunflower oil. We lay out the blanks at a distance from each other. Preheat the oven to 180 degrees and wait for beef cutlets for 20 minutes. Bon appetit!

How to cook delicious beef cutlets with gravy in the oven?

The gravy imbues beef cutlets with a special taste, which is why people especially liked this dish. The secret of success is in the correct selection of ingredients for the gravy and its combination with beef cutlets. Everything in this recipe is perfect, so feel free to try our version.

Cooking time: 1 hour 10 minutes.

Cooking time: 30 min.

Servings – 8.

Ingredients:

• Minced meat – 500 gr.
• Onions – 1 pc.
• Garlic – 1 tooth.
• Chicken egg – 1 pc.
• Loaf – 1 slice.
• Salt - to taste.
• Ground black pepper - to taste.
• Paprika – 1 tsp.
• Wheat flour – 3 tbsp. l.
• Sour cream – 1 tbsp. l.

For the gravy:

• Onions – 1 pc.
• Carrots – 1 pc.
• Salt - to taste.
• Ground black pepper - to taste.
• Dried oregano – 1 pinch.
• Granulated sugar – 0.5 tsp.
• Tomato paste – 3 tbsp. l.
• Water or broth - 1 glass.
• Sour cream – 1 tbsp. l.
• Salt - to taste.
• Ground black pepper - to taste.
• Vegetable oil – 2 tbsp. l.

Cooking process:

1. Place a slice of loaf to soak in water (60 mg is enough).Cut the onion into pieces, peel one garlic clove and push all these ingredients and minced meat through a meat grinder. After this, add sour cream and egg to the minced meat, use spices.

2. Stir the minced meat well and beat it: gather it into a lump and, with added force, throw it on a wooden cutting board or into a bowl. This will make the minced meat more dense, and the cutlets will be able to keep their shape longer and will not fall apart. Leave the prepared minced meat to stand for 10 minutes, while you preheat the oven to 180 degrees.

3. Grease a baking sheet with a small amount of vegetable oil and form cutlets. It’s better to make them quite large (80-90 grams each) so that they definitely don’t dry out when baking.

4. Roll each ball separately in wheat flour and place in a mold or baking sheet. Flour for deboning is of great importance, because with its help a thin crust will appear on the surface of the cutlets, which will subsequently protect them from drying out by retaining the juice inside. The cutlets should not touch each other; if possible, leave at least some distance between them so that they do not stick together.

5. Place the cutlets in the oven and do not cover it with anything. At 180 degrees, beef cutlets will need about 20 minutes to cook. At this time, you can start adding gravy. Take a large onion and cut it into cubes. Grind the carrots. Choose a deep frying pan and heat a few tablespoons of vegetable oil to sauté the vegetables. Fry them until they become soft.

6. Put tomato paste and a little sugar in a frying pan: it will balance the taste and act as an acid neutralizer. Now start frying the paste in a frying pan for a minute, while stirring with a wooden or silicone spatula.Pour the measured amount of water or broth into the pan. If desired, add salt, pepper and some dried oregano. Bring to a boil and cook for 5-10 minutes.

7. Remove the prepared tomato sauce from the heat, add sour cream (it’s better to use fatty sour cream: from 20%) and stir. Sour cream will add softness and tenderness to the sauce with creamy notes. By this time, the cutlets in the oven will already be half cooked. You can tell by the fresh crust on top.

8. Pour tomato-sour cream sauce over the cutlets. They should be completely covered, but the edges of the pan should be left untouched, otherwise the sauce may spill out when boiling. Leave the oven temperature at 180 degrees and place the cutlets there for another 30 minutes. During the baking process, the gravy will gradually thicken and saturate the meat, resulting in the cutlets being juicy and soft. It is better to serve the dish hot. Bon appetit!

Step-by-step recipe for cooking chopped beef cutlets in the oven

Chopped cutlets in the oven are another variety of traditional classic cutlets. Despite all the similarities with the original recipe, chopped cutlets have long emerged as a separate trend and have become a favorite dish on the table of housewives, which is often complemented by side dishes.

Cooking time: 1 hour.

Cooking time: 20 min.

Servings – 8.

Ingredients:

• Beef – 600 gr.
• Onion – 1 head.
• Chicken egg – 2 pcs.
• Sour cream – 1 tbsp.
• Mustard – 1 tsp.
• Wheat flour – 2-3 tbsp.
• Potato starch – 2 tbsp.
• Zucchini - to taste.
• Salt - to taste.
• Spices - to taste.
• Vegetable oil – 50 ml.

Cooking process:

1. Cut and grind the beef into small cubes.It is better to do this with a large table knife rather than a special chopper, otherwise the structure of the meat will be disrupted. In general, any part of the carcass is suitable for cutlets, but tenderloin cutlets are considered the most delicious. In any case, be sure to remove any rough tendons from the meat. It is important to choose meat that is not too fatty, because during baking the fat is rendered and the cutlets turn out tough. But the meat shouldn’t be lean either: in this case, you need to add lard to it, but keep in mind that the percentage of fat in the total amount of meat should be no more than 15%.

2. Chop the onion. This time you can use a chopper.

3. Add onions to the meat, add salt, pepper or other spices to taste.

4. Beat in the egg, add sour cream and mustard to the mixture. The egg makes the minced meat denser, so the cutlets will not fall apart during the cooking process. If you want, you can add grated young zucchini: this will add juiciness to the finished cutlets.

5. Add flour and starch. Mix all ingredients well.

6. Cover with a lid or cling film and leave the workpiece in the refrigerator for a couple of hours. This will make the cutlets taste richer.

7. When the meat is marinated, moisten it with water so that it does not stick to your hands, and form cutlets from it. Traditionally they are made oblong. To ensure that the cutlets turn out golden brown and crispy, it is better to bread them in flour or white breadcrumbs.

8. Preheat the oven to 200 degrees. Grease a baking sheet with vegetable oil and place the cutlets on it. The meat will bake for 40 minutes. Bon appetit!

PP dietary beef cutlets, baked in the oven

In pursuit of the ideal weight, we often deprive ourselves of nutritious food: we give up meat, switch to fruits and greens, and see the coveted minus on the scale. However, any specialist will say that this is not possible, and our body definitely needs the elements contained in meat.

Cooking time: 55 min.

Cooking time: 15 min.

Servings – 9.

Ingredients:

• Beef – 500 gr.
• Onion – 1 pc.
• Table salt – 7 gr.
• Chicken egg – 1 pc.
• Parsley – 5 branches.
• Cilantro – 5 branches.
• Ground black pepper – 3 gr.
• Black bread – 100 gr.
• Zucchini - to taste.
• White cabbage - to taste.

Cooking process:

1. Clear the meat from films, rinse, and lightly blot with a napkin. We cut small pieces so that you can pass them through a meat grinder. Use only clean minced meat: no lard.

2. Remove the peel from the onion, wash it and chop it using a blender or other kitchen appliance. Combine onion with minced meat.

3. Separate the bread crumb from the crust, cut it and soak it in water for 5 minutes. Then take it out, squeeze it lightly and add it to the minced meat. A small piece of bread will not increase the calorie content of the dish, but the cutlets will not fall apart during baking.

4. Wash the cilantro and parsley and add them to the meat mixture. Greens will add flavor and aroma to the finished dish. If you like, you can also add grated zucchini or cabbage. This will make the cutlets more juicy and soft.

5. Add salt and pepper to the meat, beat in the egg and mix with wet hands so that the meat does not stick. Divide the minced meat into equal parts and form small meat balls.

6. Instead of traditionally using oil to prevent sticking, place special parchment or foil on both sides of the baking sheet.Secure it well over the entire area and edges of the platform. This way the cutlets will not stick, and excess fat content will be avoided.

7. Place the meat pieces on a baking sheet and place in the oven, preheated to 180 degrees, for 25 minutes. Then remove the top layer of foil, return to the oven at the same temperature for another 15 minutes and fry until golden-orange.

How to quickly and deliciously bake beef cutlets with cheese?

This recipe is a real salvation for cheese lovers. Familiar beef patties will take on a different taste and aroma with the addition of this ingredient. You can add cheese to a huge number of dishes, the main thing is that it is appropriate. The oven will melt the cheese so gently that it will complement the cutlets perfectly.

Cooking time: 50 min.

Cooking time: 25 min.

Servings – 6.

Ingredients:

• Beef – 350 gr.
• Butter – 75 gr.
• Hard cheese – 75 gr.
• Dill – 1 bunch.
• Chicken egg – 1 pc.
• Onions – 1 pc.
• Breadcrumbs – 1 tbsp.
• Vegetable oil – 10 ml.
• Ground black pepper - to taste.
• Salt - to taste.

Cooking process:

1. First, prepare the filling. Take the butter out of the refrigerator in advance, put it in a cooking container and add cheese there, which needs to be grated on a fine grater.

2. Add finely chopped dill to the same container and mix well.

3. Unroll the cling film, place this blank on it and form an oblong sausage 4 cm wide. We leave it in the freezer.

4. We pass the beef through a meat grinder. Add onion and egg to the resulting minced meat. If you want, you can also add salt and pepper.

5. Mix the mass well and add breadcrumbs to it: about half of the total amount.Then mix again: preferably with your hands. It is also advisable to compact the minced meat: this can be done by throwing it on a bowl. This will knock out excess air. To make the mixture even easier to mold, put it in the cold for half an hour.

6. Take the filling out of the freezer, cut off the cling film and divide the hardened dough into circles about 1 cm thick.

7. Take some of the minced meat and press it on top with your hand so that it is flattened. Place a circle of filling on top.

8. It is important to raise the edges so that all the contents of the cutlet are inside. Dip the puck in breading. We do the same with the remaining minced meat and filling. Then place the cutlets in an already preheated frying pan. We lubricated it with vegetable oil in advance. Fry on both sides for 4 minutes: a golden brown crust will indicate readiness. Upon completion, bring the oven to 200 degrees and place the cutlets there for 15 minutes. Ready!