How to cook "minced beefsteak in the oven." Minced beefsteak Beef steak in the oven recipe

Pork steaks can be made in different ways. They are prepared in a frying pan or in the oven, from a whole piece of meat or chopped, with the addition of additional ingredients or without anything. Today we will present you all the options for creating such a dish.

Classic pork steak recipe

If you don’t have time to come up with different ways to prepare delicious pork meat, then we suggest making a quick and juicy steak. For it we only need the following components:

Preparation of the meat product

As you can see, the presented pork steak recipe does not require a large number of ingredients. All you have to do is purchase a suitable cut of boneless meat. It is desirable that there is a thin layer of fat on it.

Thus, the pork needs to be washed thoroughly, and then all unwanted elements are cut off and chopped into pieces 1.7 centimeters thick. In this case, it is necessary to ensure that all products are approximately the same size and round in shape.

Processing of meat product

Pork steaks are a purely masculine dish that quickly saturates the body and gives a lot of strength. After the meat product is prepared, all products should be beaten in both directions using a ribbed hammer. This is necessary so that the fibers of the ingredient are damaged, so the dinner will be more juicy and tender.

Finally, all chopped pieces of meat should be thoroughly peppered and salted, and then left aside for a while.

Frying on the stove

Classic pork steaks are cooked only on the stove. To do this, take a large one and place it on high heat. Next, vegetable oil is poured into the dish and heated thoroughly.

After the fat begins to boil, you need to lower one of the products into it and quickly fry it on both sides. This is required to make the dish more juicy and tender. When both sides of the steak are well browned, reduce the heat and continue cooking the meat for some more time. In this case, the entire thickness of the meat product must be completely cooked.

Serve it right at the table

Pork steaks can be served with any side dish. Thus, it is often presented along with potatoes (mashed potatoes), pasta, fresh vegetables, herbs, etc.

How to cook steak from minced pork?

Now you know the classic version of cooking pork steak. However, some lovers of hearty dishes prefer to make it from minced meat. It should be noted that such a product is much better absorbed by the body. To prepare it we need:

fine iodized salt - use to taste;
large egg - 1 pc.;
crushed black pepper - use to taste;
Any vegetable oil - for frying products.

Preparation of minced meat

A pork steak (chopped) takes a little longer to cook than one made using a whole piece of meat. This fact is due to the fact that to create it you need to knead the minced meat in advance, and then form the products and fry them in a frying pan.

So how to cook pork steak? To do this, the meat product should be thoroughly washed, unwanted elements should be cut off, and then chopped into large pieces and passed through a meat grinder. Sweet onions need to be processed in exactly the same way. After this, you need to put both components in one bowl, break an egg into them, add pepper, salt, and the crumb of bread soaked in milk. By mixing all the products with your hands, you should get a fragrant, homogeneous minced meat.

Formation process

Pork steak with eggs is quite easy to form. To do this, it is recommended to use a special round pan. If you don’t have one, you can take a regular plastic lid designed for a glass jar. You need to place a certain amount of minced meat in it, and then carefully remove it without harming the resulting shape. If desired, the resulting mixture can be rolled in wheat flour or breadcrumbs.

Fry in a frying pan

After all minced meat products have been formed, you should immediately begin frying them. To do this, you need to heat the vegetable oil in a frying pan and then lay out the meatballs. It is recommended to fry them at maximum heat until both sides turn red. In this case, it is necessary to ensure that there is no raw blood left in the thickness of the steak.

How to serve for dinner?

Now you know how to fry chopped pork steak in a frying pan. After all the products are ready, they must be removed and placed on a common plate. It is recommended to serve this dish to guests along with a side dish, fresh vegetables or herbs. Also, chopped beefsteak is often used to form tasty and satisfying hamburgers.

Cooking steak in the oven

Pork steak in the oven turns out just as tasty as in a frying pan. But to keep it juicy, it is still recommended to fry it in oil first. We will tell you how to prepare such a dish right now.

So, we need:

boneless pork with a thin layer of fat - about 2 kg;
fine iodized salt - use to taste;
crushed black pepper - use to taste;
Any vegetable oil - for frying products.

Preparation of products

Before baking a meat product in the oven, it should be processed exactly as described in the very first recipe. To do this, the pork is washed, all unnecessary elements are removed from it, and then cut into pieces and beaten with a culinary hammer. Next, the meat product is peppered, salted and left at room temperature for several hours.

The process of frying in a pan and baking in the oven

After the meat product has absorbed all the spices, it should be fried in a frying pan. To do this, pour a large amount of oil into the dish and heat it up very much. Cook pork on the stove very quickly, literally within a few seconds. This is necessary so that the meat does not dry out in the future, remains juicy and does not “shrink”.

After frying the pork, you need to carefully remove it from the oil and place it on a baking sheet. In this form, the almost finished product should be placed in the oven and baked at a temperature of 210 degrees for 20-27 minutes.

Serve for lunch

A steak cooked in the oven should be served along with herbs, ketchup and bread. If you wish, you can make a separate side dish for this dish.

Making chopped beefsteak in the oven

If you want to make a delicious, complete dish in the oven, we recommend preparing chopped steak and baking it with tomatoes, cucumbers and cheese. For this we need:

pork without bones and fat - about 2 kg;
fine iodized salt - use to taste;
sweet onions - 2 large heads;
large egg - 1 pc.;
crumb of bread soaked in milk - several fists;
crushed black pepper - use to taste;
any vegetable oil - for greasing the baking sheet;
cheese slices - several pieces;
fresh tomatoes - 2 vegetables;
pickled cucumbers - several pieces.

Making minced meat

How to cook pork steak with tomatoes, cucumbers and cheese? You will receive the answer to your question right now.

First you need to make minced meat. To do this, you need to grind the pork in a meat grinder, and then add chopped onions, eggs, pepper, salt and bread crumbs soaked in milk.

Processing vegetables

In order for you to get a very tasty and beautiful dish, you should properly cut all the prepared vegetables. To do this, you need to wash the cucumbers and tomatoes, and then chop them into thin slices.

The process of forming a dish

Chopped steaks are formed quite easily. To do this, you need to fill the plastic lid with minced meat, and then carefully remove the resulting meatball and place it on a greased baking sheet. After all the products are ready, they should be covered one by one, first with slices of pickled cucumbers, and then with tomatoes. Finally, place a slice of cheese on each steak.

Heat treatment process

Having formed the dish, it must be immediately placed in the oven. In this case, the cabinet must be heated to a temperature of 210 degrees. It is recommended to cook meat balls with vegetables and cheese for half an hour (a little longer). During this time, the minced meat will be completely cooked and covered with a delicious cheese cap.

We serve guests correctly

Chopped steaks baked with vegetables and cheese should be served as a complete meal for lunch. If desired, one portion can be placed between the bun halves, thus forming a tasty and satisfying hamburger. Enjoy your meal!

Chilled beef - 300 g.
Chicken eggs - 1 pc.
Olive oil - 40 ml.
Butter - 20 g.
Salt, pepper - to taste.

Cooking method:

First, you need to rinse the meat well and then dry the meat with paper towels, trim off unnecessary films and veins. After this, you need to chop it into small cubes with a sharp knife, much like you cut the ingredients for Olivier.

Salt and pepper the beef cut into pieces to taste.

Now comes the most important step. You need to remember the meat well, much like you knead dough, and the longer you do this, the denser and more integral the steak will be. If you don't knead the minced meat enough, the steak may simply fall apart during cooking.

After this, gather the minced meat into one large lump, put it in a tight plastic bag, and start beating it. You can do it without a bag, but to avoid unnecessary contamination in the kitchen, I often use it.

From the prepared, beaten minced meat, with slightly moistened hands, we form our future steak; you can use the flat part of the knife to flatten it and beat it a little more. The thickness of the steak should be a centimeter and a half, no more.

In a suitable sized frying pan, heat a little vegetable oil until hot. Only after this do we put the roasted soup in the frying pan. The oil must be hot, otherwise you can ruin everything!

Fry until golden brown on both sides, about three minutes on each side. This way our steak will be “sealed” and will retain its juiciness during further baking.

Preheat the oven to 200 degrees and place the steak in it, placing it in a mold or directly in a frying pan if it has a removable handle. Bake for no more than 5 minutes.

While our delicacy is baking, you can cook scrambled eggs; they go well together.

We take the finished steak out of the oven, place it on a wide flat plate, grease it on top or simply put a piece of fresh butter.

Then cover with egg and serve. I wish you bon appetit!

A properly cooked beef steak is an invariably juicy and incredibly tasty dish. It can be prepared according to all the classic canons, but such a dish will not lose anything if you experiment with adding sauces and additional ingredients.

Cooking steak the traditional way is easiest. The dish does not require a lot of ingredients or time, but is ideal for any side dish.

This is a truly masculine dish, which does not suit excesses. Therefore, all you need to prepare it is meat and a minimum of spices.

Required Products:

two spoons of broth;
0.4 kg beef;
spices to your taste;
a piece of butter.

Cooking process:

For the dish we use only good meat without fat. Tenderloin is perfect. We rinse it under cool water and cut it into portions. They should be thick enough.
Carefully coat each piece on all sides with the selected spices. This is necessarily salt and black pepper, as well as any other herbs suitable for meat.
Heat the frying pan, oil it and fry the prepared pieces for about five minutes on one side and the other until a beautiful color is formed. The degree of readiness can be checked by pricking it with a fork - the liquid that flows out should be clear.

How to cook with ground beef

Minced beef steak is also a classic recipe that belongs to English cuisine. Men will definitely appreciate this dish.

Required Products:

0.5 kg of good minced meat;
spices to your taste;
20 grams of butter;
two cloves of garlic.

Cooking process:

You can use not already prepared minced meat, but meat. Then it will have to be finely chopped and beaten, turning it into a homogeneous mass. Grinding through a meat grinder is not recommended due to the formation of a large amount of juice. For a classic steak, the meat is cut only across the grain. This helps maintain the juiciness and softness of the finished dish.
Form the mixture into medium-sized cutlets. Wide and flat “washers” about two centimeters thick are ideal.
Sprinkle the preparations with the selected spices, you can coat them a little with olive oil and let them soak for 25 minutes.
Fry the meat on the grill or frying pan for four minutes on both sides, then transfer to a baking dish.
Top the meat pieces with grated garlic and a small amount of butter. Keep in the oven for another 10 minutes at 200 degrees.

Recipe with eggs

Required Products:

0.4 kg of meat or prepared minced meat;
seasonings to your taste;
five eggs;
0.1 kg of hard cheese;
a piece of butter.

Cooking process:

If you have a whole piece of meat, then you must grind it in any convenient way (cut or mince). We immediately combine the finished minced meat with seasonings and one yolk.
We form wide and thick cutlets from the mixture, wrap them in cling film and beat them very lightly.
Put the butter in a hot frying pan and after it melts, lay out the pieces. Fry them on both sides for about five minutes.
While the meat is “reaching”, in another frying pan we make a fried egg from the remaining eggs. Before removing, sprinkle it with grated cheese. It should have time to melt.
Place eggs and cheese on the cutlets and serve.

Beef steak minced from beef in a frying pan

Chopped steak, although somewhat reminiscent of cutlets, actually turns out much tastier.

Required Products:

any spices to your liking;
a spoonful of vinegar and olive oil;
0.4 kg beef.

Traditionally, for steak, the flesh is taken from the thighs or back, as well as the head part of the tenderloin.

Cooking process:

First of all, we wash the meat, remove all excess from it and then grind it. It is best to chop it very finely with a knife, but you can also use a meat grinder.
Season the mass with spices, add vinegar, wrap it in a bag or in cling film and beat it to make it denser. Place in the refrigerator for 20 minutes.
Make wide pieces from the chilled minced meat, about 10 centimeters in diameter and about 2 - 3 centimeters thick.
Cover a hot frying pan with oil and cook the steak, frying it on each side until a nice crust forms.

Restaurant dish – beef steak “Flambé”

You can also cook steak in a frying pan according to the French recipe. But the most interesting thing is that after this you still have to burn it.

Required Products:

three tablespoons of cognac or brandy;
0.35 kg beef;
150 grams of cheese;
seasonings to taste;
a piece of butter.

Cooking process:

We wash the selected meat, cut it into portions two centimeters thick and beat it a little, wrapping it in cling film.
Coat each piece well with spices.
Grind the cheese and heat the oil in a frying pan.
Roll the steak in cheese and immediately place it in the pan. Fry the pieces for a few minutes on each side.
We heat the brandy over a candle flame (if you are not a romantic, then use matches or a gas burner). Pour it onto the meat, set it on fire and wait until everything burns out. Done, time to serve.

How to bake beef steak with tomato sauce

Required Products:

0.4 kg of meat;
two tomatoes or 50 grams of tomato paste;
seasonings to taste;
20 grams of butter.

Cooking process:

We cut the meat into portions and roll in the selected spices. Place them in a frying pan with melted butter and fry for 3 - 4 minutes on both sides.
Peel the tomatoes and puree them. Use the resulting tomato paste immediately - add a little hot water to make the mixture more liquid, add salt and pepper.
Place the steaks in a mold, pour in the sauce and cook for 10 minutes in the oven at 200 degrees.

Cooking with mushrooms

Required Products:

one egg;
0.2 kg of mushrooms;
spices to taste;
spoon of flour;
400 grams of meat.
20 grams of butter.

Cooking process:

Grind the meat with a knife or through a meat grinder, mix with pre-chopped and fried mushrooms.
Add the egg here, add the spices and mix the mixture well.
Form thick round cutlets and lightly sprinkle them with flour. Fry in a heated frying pan with butter on both sides for about five minutes until golden brown.

Beefsteak is a fairly simple dish, but this does not in the least affect its popularity and taste. It is eaten in all countries of the world and at any time of the year, served for a regular lunch or on a holiday table. Try it too - you will definitely like it!

The USA is considered the birthplace of steak; it is in this country that a fried piece of meat is one of the popular dishes. Although beef steak in the oven differs from the traditional preparation, it also has amazing taste properties and turns out very tasty too!

During the cooking process, it is impossible to do without the use of all kinds of spices, so you can change the taste of the final dish from time to time and enjoy new notes of the aromas of herbs and spices.

How to cook beef steak in the oven? Traditionally, a piece of fillet is fried at high temperatures to create a juicy and golden-brown crust. Of course, this effect is easier to achieve when using a grill or frying pan, but few people know that you can cook a magnificent and appetizing steak in the oven.

In the oven, you can fry the meat delicacy on a baking sheet, wire rack or frying pan (without handles).

Do not forget that you need to cut beef meat strictly across the grain.

The most important factor is the choice of beef fillet. Not all meats are ideal for roasting. The best way to prepare it is to choose pieces of carcass that are not involved in the motor function of the animal - these are the rib or upper parts of the carcass. It is important that the meat product has a small amount of fat or has a speck of fat.

What are the degrees of doneness?

Many people wonder how long to bake a beef steak in the oven? It all depends on what kind of meat you prefer, because not all people like half-cooked meat dishes, and some cannot live without such original dishes.

Below we present the types of frying and the time required for cooking. These data apply only to dishes cooked over an open fire, since real steak is cooked exclusively over fire.

Blue rare (or extra rare) – quickly fried on both sides at high temperature until browned, the inside remains raw.

Rare (with blood) - each side is fried for about a minute at two hundred degrees, the inside of the meat remains red with juice.

Medium rear – fried at 200C for 3-4 minutes, pink juice comes out when cut.

Medium - cooks for about 12 minutes, when cut it seems damp and gives pinkish juice, the meat fibers have a pink tint, the depth of frying is greater than with the blue rare and rare degrees.

Medium well – the juice is clear when cut, cooking takes about 15-17 minutes, the fibers are lighter than in previous versions.

Well done – the fibers have the color of finished beef; when cut, no juice is released. Cooks for about 20 minutes at 180 degrees.

Very well – well-done steak, rosy and slightly dry. Cook for 25 minutes.

It is not recommended to consume the dish immediately after cooking. It is better to let the meat rest for 5-7 minutes, but it is better to cut the piece after frying in order to stop the thermal process and achieve the desired degree of doneness.

In our article we will not deviate from the classics and will tell you about recipes for delicious steaks with very well and well done degrees of roasting.

When cooking steak in the oven, it is recommended to use higher temperatures. The roasting time will also differ upward compared to cooking over a fire.

Recipe one: herbs and meat - delicious!

Beef shoulder 600 gr.
Ground black pepper, coriander, hot red pepper, thyme
Olive oil

Cut the beef shoulder into 3 cm thick portions.

Mix spices and salt, rub the pieces thoroughly with the mixture. Leave to marinate for 30-40 minutes at room temperature.

In a frying pan, fry the pieces of beef on both sides until golden brown. Place parchment or foil on a baking sheet and grease with oil. Place the steaks and bake at 180 degrees for 15 minutes. After baking, remove from the oven and leave the dish for 5-10 minutes and then serve.

Recipe two: marbled beef steak.

This dish can hardly be called dietary, since this type of meat ingredient contains more fat than fillet. But the taste of such a delicacy is also different - the steaks turn out more juicy, and in combination with spices, the aroma of the dish will be truly fragrant and appetizing. Dear gourmets, treat yourself to an excellent treat! To prepare we will need:

Marbled beef meat – 600 grams
Olive oil
Ground black pepper
3-4 cloves of garlic
1 tbsp. spoon of vinegar
Spices: oregano, dried parsley, hot pepper

Step one: Rinse and cut the beef cross-grain into splints, then pat dry lightly with paper towels.

Step two: mix the oil, salt and spices in a small container, then rub the mixture onto the splints. Leave the pieces to marinate in the refrigerator for 1 hour, then remove them and leave for another 1 hour.

Step three: heat the frying pan over high heat, fry the pieces on both sides, each for 3 minutes.

Step four: take a baking sheet or heat-resistant container, cover it with foil, lay out the steaks and place in the oven, preheated to 180 degrees for 30 minutes. After baking, wrap the dish in foil and leave for 5-10 minutes.

Recipe three: meat in the oven on a wire rack.

When roasting a steak on a grill, the pieces of meat will be evenly thermally processed, making the taste more complete and the meat juicy.

Beef tenderloin 500 grams
Olive oil
Spices to taste

Rinse the tenderloin, remove films and tendons, cut into portions at least 3 cm thick.

Pour oil into a frying pan, heat over high heat and simmer the steaks on both sides for 2-3 minutes until a light crust forms. This way we will maintain the juiciness of the steak. After frying, let the meat cool for 20-30 minutes.

Note - when turning the meat over during frying, you can use kitchen tongs - this way you will not damage the integrity of the pieces, the juice will remain inside the product.

Preheat the oven to 200 degrees. Place a baking sheet under the grill on which you will fry the steaks so as not to stain the oven with meat juices and fat.

Just before placing the steaks on the grill, rub them with salt and spices, then bake on the grill for 20-30 minutes.

Recipe four: juicy steak with white wine.

Beef fillet 500 grams
Garlic 3 cloves
Olive oil
Onions 2 pcs.
Salt pepper
Tomato 2 pcs.
Dry white wine 100 ml.

Rinse the beef tenderloin, cut into equal portions, 3-4 cm thick. Make small cuts on each piece and stuff finely chopped garlic into them. Rub the meat pieces with salt and pepper and set aside for half an hour.

Cover a baking sheet with foil, grease with oil, place onion cut into rings, and steaks on top. Pour white wine over the meat, add the tomato cut into rings and wrap tightly with foil. Make punctures in the foil in several places to allow the dish to “breathe.”

Bake in the oven for 45 minutes. Baking temperature 200C.

What points to pay attention to.

Beef steak baked in the oven can be served as a separate dish or with a side dish. Potatoes are perfect as a side dish. You can also serve with vegetables and lettuce.

An unfortunate combination is beef steak with cereals, pineapple, spaghetti, cabbage.

If you are afraid that the dish will turn out tough, use marinades with added acid.

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.

1. Minced beefsteak - a simple picnic dish

Ingredients:

Minced meat (beef) 750 g

Soy sauce 75 ml

Dijon mustard 100 g

Butter 120 g

Orange juice, natural 200 ml

Coriander 15 g

Cloves 5 g

Pepper (paprika), ground 20 g

Cooking method:

Add all ingredients to cutlet meat. The minced meat must be thoroughly mixed and, covering the container with film, placed in the refrigerator for ten or twelve hours to mature. It is convenient to prepare this cutlet mixture overnight. The next day, take out the meat, form it into round medallions, 1.5 cm thick. Semi-finished products can be fried in a grill pan, on a wire rack.

Serve with roasted vegetables and spicy tomato sauce.

2. Minced beefsteak with egg and onion - a hearty breakfast

Ingredients:

Minced pork 900 g

Ground pepper

Eggs, dietary 6 pcs.

Onions (rings) 600 g

For garnish:

French fries

Vegetable salad (cucumbers, tomatoes)

Preparation procedure:

Choose lean pork for your steak. Fat will add juiciness to the meat, so it should be at least 25% in the cutlet mass. Chop the pulp with a knife, add spices. Beat the minced meat until meat juice appears, containing collagen (protein), which holds the particles of minced meat or minced meat together. Keep the finished minced meat in the cold so that the protein begins to harden. This will help you easily form round meat patties. Keep in mind that meat loses up to 40% of its weight when frying. Therefore, the weight of the raw semi-finished product must be taken into account these losses.

To fry steak and eggs, you need to prepare round molds without a bottom: tin cookie cutters will do. Heat the frying pan. Fry the steaks until golden brown, turn them over, and place metal rings on each one. Gently beat one egg at a time into the rings, on top of the steak. The other side of the steak will fry at the same time as the scrambled eggs. Adjust the heat on the stove so that the white of the egg curls at the same time as a crust appears on the underside of the steak. Transfer portions to plates. In the same frying pan, having removed the molds, fry the onion, cut into rings and sprinkled with flour.

It is better to deep-fry potatoes using vegetable fat. Place it on portioned plates next to the steak, and juicy slices of cucumbers and tomatoes will decorate and balance a hearty breakfast.

3. Minced beefsteak with cream sauce

Ingredients for 6 servings:

Beef, minced 750 g

Paprika, dried (pieces) 50 g

Garlic (slices) 8-10 pcs.

Lemons (juice and zest) 2 pcs.

Olive oil 75 ml

Fresh thyme (leaves)

Butter, butter 50 g

Egg 1 pc.

Cream (20%) 150 ml

Preparation procedure:

Lightly salt the minced meat so that the juice begins to separate, mix and form round meat cakes. Add paprika, thyme leaves, and fresh zest to the olive oil.

Preheat the oven to 220°C. Grease a baking dish with the prepared butter mixture. Place whole cloves of garlic in it between the steaks. Using a brush, coat the semi-finished products with the same mixture. Bake until done. Then sprinkle the steaks with the juice of one lemon, cover the hot pan with foil for ten minutes.

Beat the egg and butter into a fluffy foam, pour in the cream, heated to 90-95°C, in a thin stream, without stopping whipping. Add the juice of the second lemon, chopped cloves of baked garlic, zest and thyme leaves. Bring the sauce to a boil, remove from the stove. When it has cooled to room temperature, transfer it to the refrigerator. The sauce should be served cold, so it can be prepared in advance.

This steak will perfectly complement cream cheese, tomatoes, and olives. At least that's what they think in Florence.

4. Minced beefsteak with almonds and sesame seeds

Ingredients:

Beef (minced) 1.8 kg

Sesame 200 g

Almonds, ground 150 g

Soy sauce 100 ml

Honey, liquid 90 g

Garlic 50 g

Ginger (root) 70 g

Coriander 25 g

Oil, vegetable 200 ml

To decorate the dish:

Lettuce, curly parsley, pickled ginger

Preparation procedure:

Grind the garlic and almond root on a fine grater or using a blender. Add all the main ingredients to the ground beef except the sesame seeds. Stir. Cover the mass with film and let it ripen in the refrigerator for at least two hours. Then proceed to the formation of semi-finished products. If desired, they can be fried in a frying pan, baked in the oven or on the grill.

Serve after placing a lettuce leaf and a sprig of parsley on a plate. Sprinkle with sesame seeds. Place pickled ginger nearby.

5. Ground beefsteak - “Bloody Mary”

Ingredients:

Minced meat 1.2 kg

Lemon 2 pcs.

Celery (stems) 50 g

Tomatoes 100 g

Vodka 75 ml

Lettuce leaves, lemon slices - for decoration

Preparation:

Zest one lemon and squeeze out the juice. This is for ground beef. Blanch fresh tomatoes, remove the skin, grind to a puree consistency, and also add to the minced meat with salt and pepper. Add vodka. Keep the mass in the cold for ripening, as standard - at least two hours. Then form round cutlets and fry in any way: in the oven, on the grill or in a frying pan.

6. Minced beefsteak with mint-fruit sauce

Ingredients:

Beef 700 g

Pork fat 300 g

Black pepper

Sugar, brown

Sauce, soy

Carnation

Coriander

Cognac 150 ml

Oil for frying

Baked apples 3 pcs.

Blackcurrant (juice) 100 ml

Chili pepper (powder)

Oil, vegetable 90 ml

Starch, corn 30 g

Mint leaves - to taste

Preparation:

Cut the meat and lard as desired and pass through a large mesh meat grinder. Add all the spices to the meat, except cognac and butter. Stir the minced meat. When adding spices, salt and sugar, use your own taste. Beat the prepared minced meat and keep it in the refrigerator. Form semi-finished products, weighing 150 g each. Fry chopped steaks by heating the oil in a frying pan. After frying, carefully pour cognac into the pan and set it on fire using a long match or wooden skewer. Before this stage of preparation, make sure that there are no flammable objects nearby. Flambing, after the alcohol burns out, gives the meat a unique aroma. This cooking technique can compete with your favorite meat fried over a fire, given that after the alcohol burns out, no carcinogens, harmful to health, or wood combustion products remain in the dish.

The sauce can be prepared the day before. This is a very simple and festive original recipe. In addition, the pleasant combination of acidity, sweetness and spiciness with the freshness of mint is ideal for grilled meat.

Separate the baked apple puree. Pour berry juice into it, add honey and starch. Stir the mixture, bring to a boil, add spices, also to taste. Blend the finished sauce in a blender at high speed, adding chopped fresh mint.

The sauce is served cold with hot steak.

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.