Questions about proper nutrition are more relevant today than ever. There is a great temptation to buy semi-finished or ready-made food in the store, sometimes look into public catering places and try something delicious.
But even sometimes eating in these ways, you can follow a diet. Having information about the calorie content and properties of the product, it is not difficult to understand what and in what quantities you can sometimes treat yourself to. Let's figure it out and find out how beef cutlets can be useful and harmful, is it worth including them in your diet?
Components and chemical composition of pork and beef cutlets
Pork and beef cutlets, the calorie content of which will be discussed later in the article, have the following approximate component composition:
- minced pork;
- ground beef;
- chicken eggs;
- seasonings (salt, pepper, paprika, khmeli-suneli);
- dry wheat bread or breadcrumbs.
Typically the ratio of ground beef to pork is 2 to 3, but there may be other variations. Raw eggs, bread or breadcrumbs, spices are added depending on the amount of minced meat. You can also make cutlets without adding eggs. Cutlets made from these two types of minced meat have a varied chemical composition and provide the body with a number of microelements.
| Microelement name | % content per 100 g | Beneficial features |
| IN 1 | 12 | Important for normal enzymatic and carbohydrate energy metabolism. |
| choline | 15,8 | Participates in the synthesis and metabolism of phospholipids in the liver. |
| AT 5 | 11,3 | Important for the body’s metabolic processes and maintaining adrenal function. |
| AT 6 | 20,8 | Responsible for the processes of inhibition and excitation in the central nervous system, the formation of immunity. |
| AT 12 | 71,7 | Responsible for the formation of red blood cells, its deficiency leads to anemia, thrombocytopenia. |
| PP | 42,4 | Affects the condition of the skin and gastrointestinal tract. |
| potassium | 11,3 | Important for the normal functioning of the heart muscle, participates in the conduction of nerve impulses and normalization of blood pressure. |
| phosphorus | 23,4 | A lack of this element leads to the development of rickets and anorexia. |
| iron | 14,9 | The main component of all proteins in the body is responsible for the transit of electrons and oxygen. |
| cobalt | 65,1 | Activates fatty acid metabolism enzymes. |
| copper | 16,3 | With a deficiency, connective tissue dysplasia develops. |
| molybdenum | 13,6 | Provides metabolism of purines and amino acids. |
| chromium | 14,1 | Regulates blood glucose levels. |
| zinc | 23,5 | Protects against anemia, sexual dysfunction, immunodeficiency. |
Meat cutlets made from beef and pork have quite a lot of useful substances in their composition and, unlike vegan products, are able to fully satisfy the body's needs for proteins and B vitamins, which is very important for normal well-being.
How many calories are in cutlets?
Any cutlet starts with minced meat. Even if it is vegetable or consists of cereals, first of all, all components are thoroughly ground into minced meat or a similar substance. Next, they are combined with salt and seasonings, something that provides viscosity, and then sent for heat treatment. And at each of these steps you can either lighten the calorie content of the cutlet or significantly make it heavier. There is a dependence on almost everything, from the choice of the starting material to how exactly the dish will be prepared. We will have to consider it, dividing it according to the principle of what it is made of.
Pork cutlets
Pork cutlets are undoubtedly the heaviest in terms of calories. Even if they do not have any additives other than salt, spices, onions and eggs, pork is still difficult for the body to digest, and people with a sensitive gastrointestinal tract, weak liver and pancreas should avoid this meat altogether. Or at least divide it with beef in a ratio of one to three, thus reducing both the load and the calorie content of the pork cutlet.
However, despite such recommendations and restrictions, such cutlets are very satiating and contain many useful vitamins and microelements, as well as animal fats and protein. The latter is especially required by athletes and people who want to not only lose weight, but also retain muscle, as well as pregnant women and nursing mothers to produce milk. Calcium and phosphorus contained in pork have a good effect on bone and muscle tissue, selenium and arachidonic acid, which are especially abundant in fat, affect stress and depression, and sulfur is involved in most metabolic processes, strengthens the immune and nervous systems, and returns to normal. glucose levels, improves blood clotting, especially in tandem with copper and iron, and also relieves muscle and joint pain.
One hundred grams of minced pork contains approximately half the daily dose of this microelement. The only thing is that heat treatment in a large amount of oil greatly reduces the positive properties and increases the calorie content of a pork cutlet several times, and therefore you should give preference to baking or steaming. The calorie content of the cutlet in this case will be only 218 kcal per hundred grams, versus 335 kcal for the fried version.
Beef cutlets
Beef cutlets are certainly lighter in calories than pork cutlets, but they taste less juicy due to the characteristics of the meat itself. Although it is more easily perceived by the body, it is, however, still inferior in this indicator to chicken and turkey meat. And yet, in addition to having a slightly lower calorie content, beef cutlets have a number of their own advantages related to the properties of the minced meat of this cattle. Firstly, there is no doubt that it is a leader in iron content, which is one of the fighters against anemia. Secondly, the presence of collagen and elastane, which are required for the proper functioning of joints, muscles and cartilage, the absence of pain and other unpleasant sensations. Protein obtained from beef, like from any other meat, is required by athletes and people who do not want to lose muscle mass in the process of losing weight. As for the calorie content of beef cutlets, as well as the preservation of all its favorable qualities, then, as in the case of pork, it is better to opt for steaming the cutlets. Their calorie content will show approximately 172 kcal per hundred grams, while oil and frying pan will increase this figure to 234 kcal.
Chicken cutlets
Chicken is less popular than the two previous versions of the base, but at the same time, cutlets from its meat are much lighter in calories and are more easily absorbed by the body, without overloading the liver, pancreas and without irritating the esophagus. In terms of protein content, it is in no way inferior to either beef or pork, as well as in nutritional value. But after chicken there is no such strong feeling of heaviness, and it is digested faster by the body, without requiring any additives to speed up and facilitate this process. Particularly well received are steamed cutlets, the calorie content of which barely reaches 119 kcal for pure minced chicken and does not even exceed the 100 kcal mark, stopping at a risk of 84 kcal when combined with zucchini and carrots.
Fish cutlets
In terms of calorie content, perhaps, only vegetable or cereal cutlets are weightless than fish cutlets, but from the point of view of nutritional value and protein content, if they do not contain beans, they are much inferior to both meat and fish. In addition, there is at least one reason why fish should not be ignored: it is high in Omega-3 polyunsaturated fatty acids, which are important for the functioning of the heart and blood vessels, as well as for the nervous system. More than is contained in fish cannot be found anywhere except in medicines. But it is from a natural product that their absorption is maximum and harmless. On top of that, fish contains useful microelements such as phosphorus, calcium and fluorine, which are responsible for the condition of teeth, bones and muscle tissue. And the absorption of its protein is most trouble-free compared to other sources. For fried fish cutlets, the calorie content can reach 175 kcal, although the positive effect will decrease somewhat, and therefore steamed cutlets with a calorie content of 73 kcal per hundred grams are most favorable.
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The benefits and harms of the dish
Pork and beef cutlets, the calorie content of which depends on the proportions in which the meat is taken, can both benefit the body and cause harm. The benefits of minced beef and pork, as well as any other, will be enormous if it is made from natural fresh meat. Dishes made from such minced meat will provide the body with the necessary amino acids and proteins. Twisted meat is easier for the body to digest than whole pieces of meat. You can add vegetables twisted in a meat grinder (grated, chopped with a knife or in a blender) to the minced meat and then it will become even more useful.
Cutlets, meatballs and meatballs with chopped carrots, beets or cabbage are often prepared for young children who do not want to eat vegetables separately. Also, minced pork and beef will be useful for muscle weakness and dystrophy.
If we talk about the dangers of cutlets made from these two types of meat, then first of all it is associated with the cooking method. If the cutlets are fried until a strong crust is formed in sunflower oil or fat, then such a dish will not bring any benefit, although it will be very satisfying and will help eliminate hunger for a long time. In addition, pork and beef are difficult types of meat to digest, and after frying, the dish turns out even heavier. Therefore, consumption of such cutlets can lead to obesity and gastrointestinal problems.
It is much healthier to cook cutlets not in a frying pan in an abundance of oil or fat, but bake them in the oven, steam them, or cook them as meatballs in soup. For frying, it is better to use less fatty oils - olive, coconut. It is also important to prepare the minced meat yourself or purchase it in a store. A ready-made semi-finished product from a retail chain can be made from stale meat and have various additives, so it’s better to make minced beef and pork yourself. As a side dish for minced beef and pork cutlets, it is better to serve vegetables rather than potatoes, pasta and rice.
Application
Minced beef is very popular for making cutlets. To make the cutlets as dietary and low-calorie as possible, they should be steamed. To prepare steamed beef cutlets you will need: • Beef (flesh) – 1 kg. • Egg – 1 pc. • Onions – 70 gr. • Milk – 150 gr. • Wheat bread – 250-300 gr. The cooking method is very simple: cut the meat into small pieces, add an egg and finely chopped onion. Soak slices of bread in milk and add to other products. We pass all the ingredients through a meat grinder to obtain minced meat. Add salt to taste to the finished minced meat, mix and make small cutlets and place in a double boiler and cook until cooked (30-40 minutes). They should be consumed immediately after preparation to maximize their taste and beneficial properties.
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Contents of the BZHU
Pork and beef cutlets have a high proportion of fat, due to which their calorie content is quite high.
Pork and beef cutlets. The calorie content of a dish depends on many factors.
If you make cutlets from 1 kg of minced meat, consisting of 40% beef and 60% pork, with the addition of 2-3 chicken eggs and 130 g of dried bread, then the content of BZHU in 100 g of the resulting dish will be 15.8 g, 17. 9 g and 4.9 g respectively.
Percent Daily Value
As a percentage of the daily value, the content of proteins, fats, carbohydrates, as well as water and dietary fiber in 100 g of ready-made beef and pork cutlets is:
| Squirrels | 15.8 g | 19.57% |
| Fats | 17.9 g | 35.15% |
| Carbohydrates | 4.9 g | 0.85% |
| water | 55 g | 2.01% |
| Alimentary fiber | 0.5 g | 2.5% |
Recipe for beef cutlets (1 piece)
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 183.1 kcal | 1684 kcal | 10.9% | 6% | 920 g |
| Squirrels | 17.7 g | 76 g | 23.3% | 12.7% | 429 g |
| Fats | 10.6 g | 56 g | 18.9% | 10.3% | 528 g |
| Carbohydrates | 3 g | 219 g | 1.4% | 0.8% | 7300 g |
| Alimentary fiber | 0.8 g | 20 g | 4% | 2.2% | 2500 g |
| Water | 66.5 g | 2273 g | 2.9% | 1.6% | 3418 g |
| Ash | 1.528 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 0.8 mcg | 900 mcg | 0.1% | 0.1% | 112500 g |
| beta carotene | 0.009 mg | 5 mg | 0.2% | 0.1% | 55556 g |
| beta Cryptoxanthin | 0.12 mcg | ~ | |||
| Lutein + Zeaxanthin | 15.127 mcg | ~ | |||
| Vitamin B1, thiamine | 0.044 mg | 1.5 mg | 2.9% | 1.6% | 3409 g |
| Vitamin B2, riboflavin | 0.132 mg | 1.8 mg | 7.3% | 4% | 1364 g |
| Vitamin B4, choline | 54.42 mg | 500 mg | 10.9% | 6% | 919 g |
| Vitamin B5, pantothenic | 0.519 mg | 5 mg | 10.4% | 5.7% | 963 g |
| Vitamin B6, pyridoxine | 0.31 mg | 2 mg | 15.5% | 8.5% | 645 g |
| Vitamin B9, folates | 8.093 mcg | 400 mcg | 2% | 1.1% | 4943 g |
| Vitamin B12, cobalamin | 1.678 mcg | 3 mcg | 55.9% | 30.5% | 179 g |
| Vitamin C, ascorbic acid | 1.45 mg | 90 mg | 1.6% | 0.9% | 6207 g |
| Vitamin D, calciferol | 0.12 mcg | 10 mcg | 1.2% | 0.7% | 8333 g |
| Vitamin D3, cholecalciferol | 0.12 mcg | ~ | |||
| Vitamin E, alpha tocopherol, TE | 0.66 mg | 15 mg | 4.4% | 2.4% | 2273 g |
| Vitamin H, biotin | 0.184 mcg | 50 mcg | 0.4% | 0.2% | 27174 g |
| Vitamin K, phylloquinone | 1.9 mcg | 120 mcg | 1.6% | 0.9% | 6316 g |
| Vitamin RR, NE | 3.9699 mg | 20 mg | 19.8% | 10.8% | 504 g |
| Niacin | 0.033 mg | ~ | |||
| Betaine | 4.932 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 302.7 mg | 2500 mg | 12.1% | 6.6% | 826 g |
| Calcium, Ca | 31.14 mg | 1000 mg | 3.1% | 1.7% | 3211 g |
| Magnesium, Mg | 26.19 mg | 400 mg | 6.5% | 3.5% | 1527 g |
| Sodium, Na | 234.39 mg | 1300 mg | 18% | 9.8% | 555 g |
| Sera, S | 13.25 mg | 1000 mg | 1.3% | 0.7% | 7547 g |
| Phosphorus, Ph | 171.4 mg | 800 mg | 21.4% | 11.7% | 467 g |
| Chlorine, Cl | 5.1 mg | 2300 mg | 0.2% | 0.1% | 45098 g |
| Microelements | |||||
| Aluminium, Al | 81.6 mcg | ~ | |||
| Bor, B | 40.8 mcg | ~ | |||
| Iron, Fe | 2.632 mg | 18 mg | 14.6% | 8% | 684 g |
| Yod, I | 0.61 mcg | 150 mcg | 0.4% | 0.2% | 24590 g |
| Cobalt, Co | 1.02 mcg | 10 mcg | 10.2% | 5.6% | 980 g |
| Manganese, Mn | 0.0945 mg | 2 mg | 4.7% | 2.6% | 2116 g |
| Copper, Cu | 83.36 mcg | 1000 mcg | 8.3% | 4.5% | 1200 g |
| Nickel, Ni | 0.612 mcg | ~ | |||
| Rubidium, Rb | 97.1 mcg | ~ | |||
| Selenium, Se | 13.305 mcg | 55 mcg | 24.2% | 13.2% | 413 g |
| Fluorine, F | 29.48 mcg | 4000 mcg | 0.7% | 0.4% | 13569 g |
| Chromium, Cr | 0.41 mcg | 50 mcg | 0.8% | 0.4% | 12195 g |
| Zinc, Zn | 4.1835 mg | 12 mg | 34.9% | 19.1% | 287 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.191 g | ~ | |||
| Mono- and disaccharides (sugars) | 2.2 g | max 100 g | |||
| Galactose | 0.001 g | ~ | |||
| Glucose (dextrose) | 0.265 g | ~ | |||
| Sucrose | 1.325 g | ~ | |||
| Fructose | 0.245 g | ~ | |||
| Essential amino acids | 0.058 g | ~ | |||
| Arginine* | 1.129 g | ~ | |||
| Valin | 0.83 g | ~ | |||
| Histidine* | 0.548 g | ~ | |||
| Isoleucine | 0.749 g | ~ | |||
| Leucine | 1.317 g | ~ | |||
| Lysine | 1.399 g | ~ | |||
| Methionine | 0.433 g | ~ | |||
| Methionine + Cysteine | 0.004 g | ~ | |||
| Threonine | 0.658 g | ~ | |||
| Tryptophan | 0.092 g | ~ | |||
| Phenylalanine | 0.662 g | ~ | |||
| Phenylalanine+Tyrosine | 0.014 g | ~ | |||
| Nonessential amino acids | 0.135 g | ~ | |||
| Alanin | 1.056 g | ~ | |||
| Aspartic acid | 1.527 g | ~ | |||
| Hydroxyproline | 0.242 g | ~ | |||
| Glycine | 1.134 g | ~ | |||
| Glutamic acid | 2.564 g | ~ | |||
| Proline | 0.852 g | ~ | |||
| Serin | 0.676 g | ~ | |||
| Tyrosine | 0.522 g | ~ | |||
| Cysteine | 0.176 g | ~ | |||
| Sterols (sterols) | |||||
| Cholesterol | 54.12 mg | max 300 mg | |||
| beta sitosterol | 3.137 mg | ~ | |||
| Fatty acid | |||||
| Trans fats | 0.646 g | max 1.9 g | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 3.6 g | max 18.7 g | |||
| 12:0 Lauric | 0.006 g | ~ | |||
| 14:0 Miristinovaya | 0.255 g | ~ | |||
| 15:0 Pentadecane | 0.042 g | ~ | |||
| 16:0 Palmitinaya | 1.976 g | ~ | |||
| 17:0 Margarine | 0.097 g | ~ | |||
| 18:0 Stearic | 1.156 g | ~ | |||
| 20:0 Arakhinovaya | 0.008 g | ~ | |||
| Monounsaturated fatty acids | 4.693 g | min 16.8 g | 27.9% | 15.2% | |
| 14:1 Myristoleic | 0.069 g | ~ | |||
| 16:1 Palmitoleic | 0.324 g | ~ | |||
| 17:1 Heptadecene | 0.068 g | ~ | |||
| 18:1 Oleic (omega-9) | 3.744 g | ~ | |||
| 20:1 Gadoleic (omega-9) | 0.12 g | ~ | |||
| 22:1 Erucic (omega-9) | 0.345 g | ~ | |||
| Polyunsaturated fatty acids | 0.529 g | from 11.2 to 20.6 g | 4.7% | 2.6% | |
| 18:2 Linolevaya | 0.369 g | ~ | |||
| 18:3 Linolenic | 0.127 g | ~ | |||
| 18:3 Omega-3, alpha-linolenic | 0.031 g | ~ | |||
| 18:3 Omega-6, gamma-linolenic | 0.008 g | ~ | |||
| 20:4 Arachidonic | 0.028 g | ~ | |||
| 20:5 Eicosapentaenoic acid (EPA), Omega-3 | 0.002 g | ~ | |||
| 22:5 Docosapentaenoic acid (DPA), Omega-3 | 0.01 g | ~ | |||
| 22:6 Docosahexaenoic acid (DHA), Omega-3 | 0.001 g | ~ | |||
| Omega-6 fatty acids | 0.3 g | from 4.7 to 16.8 g | 6.4% | 3.5% |
health-diet.ru
Calorie analysis
The final calorie content of the cutlets consists of the calorie content of the products that are added during the production of minced meat:
| Component | Weight, g | Calorie content, kcal |
| Beef twisted | 400 | 1016 |
| Pork twisted | 600 | 1578 |
| Chicken egg | 65 | 102,05 |
| Dried white bread | 120 | 290,4 |
| Salt | 10 | 0 |
| 1195 | 2986,5 |
At the same time, the calorie content of 1 serving of cutlets equal to 120 g is 298.6 kcal, and the calorie content of 100 g of ready-made cutlets is 249.9 g.
What affects energy value?
The energy value of finished cutlets is affected by:
- cooking method – meat balls boiled in water or steamed are less nutritious;
- oil used - frying in fat or a large amount of butter adds calories to the dish;
- portion ratio of minced meat - so if beef makes up 60-70% of the volume of prepared minced meat, then the calorie content of the finished cutlets will be lower and vice versa.
Is it possible to eat pork and beef cutlets while losing weight?
Those who want to lose weight should understand that such cutlets are not suitable for a daily diet, but including them 2-3 times a week without harm to your figure and health is still allowed, subject to the following conditions:
- regular physical activity is present in a person’s life;
- preference is given to steamed and oven-baked cutlets (or these methods alternate with frying);
- the main mass fraction of minced meat is beef, or lean pork and minced beef are taken in approximately equal parts;
- When frying, olive oil and coconut oil are used, rather than fat and high-calorie sunflower oil.
How to reduce energy value?
Pork and beef cutlets, the calorie content of which was discussed in the article using different cooking methods, can be made easier to digest.
To do this, you should follow some rules when preparing a dish and consuming it:
- You should not put a lot of spices, especially salt, into the minced meat. Spices increase appetite, and salt retains liquid, which adds additional calories to the finished dish and complicates the digestive process;
- You can also omit bread or breadcrumbs, but in order for the minced meat to hold its shape, it must be dense enough;
- To prepare minced meat, you should take lean pieces of both beef and pork. So the beef will be less fatty in the lower and upper beef thigh, sirloin, and front shoulder blade. Lean parts of pork - polendvitsa and loin;
- The preferred method of preparing cutlets is stewing, steaming, baking. When frying, do not use fat or sunflower oil;
- To reduce calorie content, you can add vegetables to the minced meat - zucchini, pumpkin, cabbage, carrots. With them, the cutlets will turn out not only juicier, but also healthier;
- You should not eat cutlets at night, since such heavy food will not have time to be absorbed, and the resulting calories will be deposited in the form of fat accumulation;
- You should not choose dishes containing starch and fast carbohydrates (pasta, potatoes) as a side dish. Cutlets are best eaten with fresh vegetable salads, vegetable dietary casseroles, and herbs.
Steamed pork and beef cutlets. Steamed beef cutlets in a slow cooker
The most common dish made from minced meat is cutlets. They are made from chicken, pork, but the most delicious are made from beef.
Beef cutlets are baked in the oven, fried in a frying pan, and also steamed using a double boiler, pressure cooker or multicooker for this purpose.
Subtleties of cooking
- To make the cutlets soft, minced meat is made from that part of the beef carcass where there is the least connective tissue. For example, from a tenderloin. The age of the carcass also matters. The younger the meat, the more tender the cutlets will be.
- For juiciness, pork meat is added to the ground beef. You can add a little lard, minced with the beef, or a piece of softened butter. For a more delicate consistency, add a little sour cream or mayonnaise to the minced meat.
- Steam cutlets do not have that appetizing fried crust that improves their taste and appearance. Therefore, various spices, spicy herbs, onions, garlic, and pepper are added to the minced meat. These additives give the cutlets a spicy taste and aroma. Beef goes well with spices such as marjoram, oregano, basil, thyme, parsley, and curry.
- Cutlets made from one ground beef are dense. Therefore, it is recommended to add chopped raw potatoes, bread soaked in milk, semolina, tomatoes, carrots and other vegetables.
- The quality of the finished cutlets depends on how thoroughly the minced meat is mixed.
- Steamed cutlets do not need breading, but many housewives still roll them in breadcrumbs or flour before cooking.
- To prevent the cutlets from sticking to the grill during cooking, it must be greased with vegetable or butter.
- Beef takes longer to cook than chicken, and this must be taken into account when setting the steaming time for cutlets. To make the cutlets cook faster, you only need to pour hot water into the multicooker bowl.
Steamed beef cutlets with sour cream in a slow cooker
Ingredients:
- minced beef – 500 g;
- onion – 1 pc.;
- sour cream – 1 tbsp. l.;
- egg – 1 pc.;
- salt and black pepper - to taste;
- garlic – 3 cloves.
Cooking method
- Prepare the minced meat. If it is frozen, then it must be defrosted at room temperature. Place in a bowl.
- Peel the onion and garlic. Grind in a blender.
- Combine with minced meat.
- Break the egg into the same bowl, add sour cream, salt and pepper.
- Knead the minced meat thoroughly with your hands until smooth.
- Prepare the multicooker for use. Grease the steaming grate with vegetable oil.
- Using hands soaked in cold water, separate small portions of the minced meat and form into round cutlets. Place them on the wire rack. Pour hot water into the multicooker bowl. Place a grill with cutlets.
- Set the “Steam” program. Cook for 30–40 minutes.
- Serve hot cutlets with any side dish.
Recipe for the occasion: :
Steamed beef cutlets with raw potatoes in a slow cooker
Ingredients:
- minced beef – 500 g;
- raw potatoes – 1 pc.;
- onion – 1 pc.;
- egg – 1 pc.;
- milk – 100 ml;
- loaf without crust - 1 slice;
- salt - to taste;
- black pepper - to taste.
Cooking method
- Peel the potatoes and onions and pass through a meat grinder. Place in a bowl with minced meat.
- Pour milk over a slice of loaf and wait until the bread gets wet. Combine it with meat and vegetables.
- Add egg, salt, pepper. Knead the minced meat thoroughly.
- Using wet hands, roll the minced meat into cutlets. Place them on a greased steaming rack.
- Pour hot water into the multicooker bowl, place the container with the cutlets, and close the lid.
- Cook for 30–35 minutes in the “Steam” mode.
Steamed beef cutlets with paprika in a slow cooker
Ingredients:
- minced beef – 500 g;
- onion – 1 pc.;
- egg – 1 pc.;
- white bread or loaf without crust - 1 slice;
- paprika – 1 tbsp. l.;
- milk – 100 ml;
- salt - to taste;
- black pepper - to taste;
- chopped parsley - 2 tbsp. l.
- Combine it with minced meat.
- Grind the onion in a blender until pureed and place in a bowl with meat.
- Break the egg there.
- Add finely chopped parsley, pepper, salt and paprika.
- Mix the minced meat well.
- Grease the multicooker rack with oil. Wet your hands with cold water and form the minced meat into round cutlets. Place them on the wire rack.
- Place the container with the cutlets in the multicooker. Turn on the “Steam” program. Cook for 35 minutes.
Note to the hostess
- If you want to cook breaded cutlets, roll them in breadcrumbs before placing them on the grill.
- The side dish can be cooked in a slow cooker along with the cutlets. But for this there must be enough water in the bowl. For example, boil potatoes. The water in which it will be boiled will be enough to produce abundant steam. But in this case, dinner will take much longer to prepare (about an hour), since the countdown will begin from the moment the water boils.
- Feel free to add different vegetables to the ground beef for cutlets. Carrots and beets will give the cutlets a bright color and an extraordinary taste.
