A step-by-step recipe for cutlets like in kindergarten. Kindergarten cutlets according to this recipe

Many people remember the wonderful taste of cutlets that were served in kindergarten, and as adults, they try to cook them at home. The peculiarity of such cutlets is that they use high-quality beef for cooking, minced meat is passed through a meat grinder several times. These cutlets are especially tasty in the oven. They can be baked for 30-40 minutes, or after 15 minutes of baking, pour with broth and stew in the oven for about 1 hour. For juiciness, they are complemented with onions and carrots. The dish is prepared strictly according to the technological chart; for one ready-made portion weighing 70 g, beef (70 g), onions (8 g), bread (10 g) and vegetable oil (3 g) are required.

Cutlets like in kindergarten in the oven can only be baked, thereby reducing the cooking time. Since the dish is served to children, the addition of herbs, hot seasonings and spices is completely excluded. These patties can be served with any side dish, and top with butter for flavor.

Ingredients

Ground beef - 450 g;
Onions - 1 pc.;
Bread (baguette) - 60 g;
Breadcrumbs - 2-3 tbsp l .;
Vegetable oil - 2 tablespoons;
Salt to taste;
Butter - for serving.

Preparation

At a baguette (can be replaced with a loaf or white wheat bread), cut off the crust, cut the crumb, send it to a bowl, fill it with water (125 ml) and leave for 2-3 minutes.

The blank for cutlets must be finely chopped, so we pass the finished minced meat once through a meat grinder.

Add the slightly squeezed baguette crumb and chopped onions to the prepared minced meat.

We pass the minced meat for cutlets through a meat grinder one more time to get a homogeneous meat mass.

Add salt and mix. We do not add the chicken egg to the mass, the ground beef keeps its shape well without it.

Form cutlets of the same oblong shape (6 pieces) from the meat mass and roll them one by one in bread crumbs.

Grease a baking sheet with oil, place the patties next to each other, put in the oven, preheated to 160 degrees, and bake for 40 minutes. Due to the fact that we use a low temperature, the cutlets languish and turn out to be tender and juicy.

Bring the butter to a boil in a small saucepan for serving. We take out the most delicious meat cutlets like in kindergarten, put them on plates, pour with fragrant butter and immediately serve with mashed potatoes, stewed cabbage or your favorite pasta. Bon Appetit!

Cooking tips:

These cutlets can be made from chicken, turkey or fish. To keep the cutlets in shape, add a chicken egg to the minced meat.
Pork and lamb contain "hidden fats", therefore, semi-finished products for children are not prepared from them.
To make the minced meat finely chopped, use a nozzle with a minimum hole diameter.
The meat preparation can also be supplemented with carrots, which we rub coarsely or finely.
Breadcrumbs can be substituted for semolina or flour.
These patties can be stewed in broth on the stove, in a slow cooker, or cooked in a double boiler.
To make the patties lush, slightly beat the minced meat before forming them. We take a small amount in the palm of our hand and hit the mass with force on the bottom of the bowl.

It is better to make minced meat for children's cutlets homemade from selected beef.

Kindergarten technological card number 2 for beef meatballs as in kindergarten.

A summary of the technology for preparing these cue balls.

Meat. The recipe says that the shoulder or shoulder of beef is best for this dish. Twist the meat.

The loaf must be soaked in milk. I do not cut off any crusts, since they must be passed through the meat grinder together with the ground beef and there will be no trace of the crusts.

Melt the butter, for example, in a microwave oven.

And now we combine the minced meat with the loaf and re-twist everything together again. Minced meat turns out to be quite viscous, without any lumps. Add melted butter (butter) to it and salt a little. Remember that a child does not need salty dishes, so less is better than more.

Mix everything thoroughly and beat. What is whipping? Just collect all the minced meat from the bowl into your hand and throw it back with force.

You need to form the balls, of course, with wet hands. We take a portion of minced meat in hand and give it a round flat shape. Since there are 8 servings, there will be eight cutlets, respectively.

These meatballs are steamed, or they are simmered under the lid in a simple frying pan. No oil, no frying, just heat the pan and pour in some water, about 50 grams. And now we lay out our meatballs, close the lid tightly. Then we simmer on low heat for fifteen minutes. This is quite enough for itself.

During the cooking process, the meatballs will tighten a little.

What is needed by technology: sift wheat flour, pour it into butter, melted in a pan, and sauté until about a light cream color. After it is slightly cooled and a quarter of hot milk is poured in, kneading until smooth. Then the remaining milk is added and boiled, stirring, for about 7 minutes.

What am I doing. And I simplify this process, because everything is not so simple here - there is a great risk of getting continuous lumps.

I just stir the flour in a cup in a small amount of milk (so that there are no lumps, 50 grams of milk), and put the remaining milk in a saucepan on the stove. After the milk practically boils, I add butter, a little salt, and pour in the flour mixture, stirring all the time (if it is too thick, pour in a little more milk from the saucepan). Cooking is enough for a minute. During this time, the sauce will thicken.

I just fill the cutlets with this sauce and - it's done!

Kindergarten cutlets are another forgotten but pleasant taste. The very first experience of meat-eating, which many children like. This is a mouth-watering choice for young gourmets, regardless of the age of birth and the continent of residence.

And it often happens that love for cocoa, cutlets and noodles from childhood then "turns" into a passion for steaks, whiskey and cigars. But in the abundance of tastes of adult life, there is always a place for the same love for "young" cutlets. Tested on your own daughter! All the details of the preparation of "kindergarten" cutlets - in the culinary report of the portal "Menu of the week".

The phenomenon of these cutlets was a mystery to me until I asked for a job with my mother. I really wanted to spy on the secrets of the "kindergarten" recipe.

I was given a white coat, removable sterile shoes and given access to the most delicious "heart" - to the kitchen, where from five in the morning they begin to cook porridge for breakfast and then "knead" cutlets for dinner. In the kindergarten kitchen, all pots are signed, numbered, and cutting boards are sorted by preparation method. The cutlets are "taken" in the raw products workshop. Here beef carcasses are cut, bones, films, tendons are removed and meat blood is drained. For example, on the day of my "reportage" 184 children were eating.

Chef Natalia Ivanovna received almost 24 kilograms of meat. After deducting the unusable mass, 18 kilograms were used for cutlets. Broth is made from meat waste - this is one of the main points in the technology. Below I will show a technological map for a beef cutlet - there is a calculation for one serving.

For 200 cutlets, they gave me the following alignment: 17.6 kg of beef, 300 ml of vegetable oil, three loaves, one and a half kilograms of onions and carrots, and about a pound of bread crumbs. Of course, no one will make 200 cutlets in the home kitchen, so the layout is reduced for a family of four, assuming that each will get two cutlets. Well, where have you seen families in which they eat one at a time ?! Two is at least!

Total and active cooking time - 1.5 hours
Cost - $ 10
Calorie content per 100 g - 183 kcal
Servings - 8

Kindergarten cutlet recipe

Ingredients:

Beef - 800 grams
Baton - 80 grams
Milk - 1/2 cup
Bulb onions - 1-2 pcs.
Carrots - 1 pc.
Breadcrumbs- 40-50 grams
Vegetable oil- 30 ml.
Salt to taste

Preparation:

Kindergarten cutlets are cooked strictly from beef. Sometimes chicken, less often lean pork. Lamb and fatty pork are prohibited. Although now there is already an active pediatric opinion among parents that beef is not the best meat for children.

Piggy without fat is still better suited for a child's body, because the composition of amino acids in "pork" protein is identical to that of a human, and therefore pork is the most non-allergenic meat. Nevertheless, the developers of proper baby food still recommend the "cow".

Cut beef meat is rolled in a meat grinder three times. The first time - only the pulp. Second time - meat and onions. The third is meat with onions and a loaf soaked in milk. Salt to taste. The resulting minced meat is beaten well and formed into small "heaps".

Minced meat is weighed in parts to make it easier to keep track of the weight of each cutlet. The requirement in childcare facilities is as follows: older children should be given a cutlet of 70 grams. Taking into account the fact that beef gives 30% "shrinkage", then the cutlet is formed quite weighty - 100 grams in its raw form. Toddlers get a little less cutlet.

Oval-flattened portions with a pointed end are calibrated from the prepared cutlet mass. Each cutlet is covered with breadcrumbs.

The baking sheet is heated to 150-160 degrees. Lubricate with oil, put a little chopped carrots and onions on the bottom.

Cutlets breaded in breadcrumbs are placed tightly on a baking sheet.

The broiler is heated to 180-200 degrees. And cutlets are baked for 15 minutes.

Delicious semolina meatballs are a great breakfast even for children who don't like porridge, and an original treat for adults. The secret of this dish lies in the appetizing crust formed during frying.

Sweet semolina meatballs go well with any nuts, canned, dried, fresh fruits, berries.

For cooking you will need:

100 g semolina;
2 eggs;
0.5 liters of milk;
20 g flour;
20 g cornstarch;
2 g salt;
70 g granulated sugar;
oil for frying.

Step by step recipe.

Milk is heated in a saucepan, salted, sugar-coated.
When the first bubbles appear on the surface of the milk, cereals are sent into it in a thin stream, stirring immediately.
The porridge is boiled over low heat until thickened (about 7 minutes), stirring regularly. Cool the finished semolina.
Eggs are shaken in a bowl with a fork and poured into cold porridge.
Little by little, starch is introduced, stirred.
After wetting the palms with cold water, medium-sized balls are formed from the resulting mass.
Semi-finished products are rolled in flour from all sides.
Semolina meatballs are fried in a minimum layer of oil in a frying pan without a lid.

If the semolina is cooked with lumps, you need to beat it with a blender: this will solve the problem and make the delicacy more tender.

How to cook with raisins in the oven?

The dessert turns out to be even more appetizing if you put raisins in the semolina base. If desired, you can replace it with other dried fruits.

Required products:

120 g semolina;
1 egg;
1 g vanillin;
2 g salt;
60 g wheat flour;
0.5 liters of milk;
50 g sugar;
100 g raisins.

Cooking technology.

Milk is brought to a boil, sugar, vanilla, salt, semolina are poured, stirring continuously.
Cook porridge over low heat for 7-8 minutes.
An egg is driven into the chilled porridge, sifted flour and raisins are poured.
The base for the dumplings is laid out in molds (preferably silicone ones).
The dish is cooked in the oven at 190 ° C for about 15 minutes (until the top is browned).
The meatballs are taken out of the molds only after they have cooled completely.

With curd filling

For breakfast or afternoon tea, you can make delicious semolina balls, like in kindergarten, according to this recipe.

Required components:

500 ml of milk;
250 g of fatty non-grained cottage cheese;
40 g sugar;
120 g semolina;
30 g sweet butter;
2 eggs;
1 g vanillin;
vegetable oil for frying.

Recipe.

Cottage cheese is combined with half the sugar and vanilla. If the mass is not completely homogeneous, beat it with a blender, or grind it through a sieve.
Little by little, the semolina is poured into boiling milk, the remaining sugar is added and cooked over moderate heat for 3 minutes.
The semolina dough is mixed with butter and left to cool.
Shake the egg separately and add it to the chilled porridge.
Beat the second egg in another cup.
Rounds are formed from the semolina base and lightly pressed down to make voluminous cakes.
A little curd mass is placed in the center of the workpiece and the edges of the cake are connected, as in the preparation of pies.
Semi-finished products are coated with a beaten egg and fried in heated oil until a beautiful crust is obtained on each side.

Semolina meatballs with jelly

The dessert according to this recipe turns out to be so appetizing and tasty that even the fastidious kids in food ask for additives.

Would need:

200 g semolina;
1 liter of milk;
50 g sugar;
80 g starch;
2 fresh eggs;
40 g flour;
3 g salt;
300 g of any berries (fresh or frozen);
1.5 liters of clean water;
frying oil.

Step by step recipe.

In salted and sugared milk, semolina is cooked for 4–5 minutes.
Mix semolina with oil and leave in an open saucepan to cool.
The berries in the second pan are poured with water, covered with sugar and heated until boiling. Reduce the heat and cook for 15 minutes, then remove the berries with a sieve, and bring the jelly base back to a boil.
Starch is diluted in 70 ml of water. The lump-free mixture is poured into a boiled berry broth. Stir the liquid quickly and remove from the stove after 20 seconds.
The cooled semolina is mixed with eggs.
Bulky flat cakes are made from porridge, doused in flour and fried on each side.
The meatballs are laid out on plates and generously poured with warm jelly.

In a multicooker for a couple

Such meatballs turn out to be not only tasty, but also healthy, as in the process of steaming they retain their beautiful color, shape and all valuable elements.

Required products:

0.7 liters of milk;
250 g semolina;
200 g bread crumbs;
3 g salt;
1 egg;
50 g butter.

Cooking steps.

Milk is poured into the multicooker bowl, and the “Multipovar” mode (100 ° C) is set for 15 minutes.
Before the milk boils, cereals, a third of the butter, and salt are added to it.
The porridge is cooked for 3 minutes, then left in a closed multicooker for 20 minutes.
An egg is driven into the present porridge.
They make meatballs from the semolina base and breaded them in breadcrumbs.
500 ml of water is poured into the multicooker bowl.
The meatballs are placed in a steam container. They are cooked on the "Steam cooking" mode for 15 minutes.

Would need:

150 g semolina;
500 ml of purified water;
150 hard cheese;
100 g butter;
5 g salt;
2 g ground pepper;
2 eggs;
150 g white bread crumbs.

Cooking technology.

Thick semolina is boiled in salted water.
Oil is added to the hot porridge, then the dish is cooled.
Eggs are broken into semolina, grated cheese is poured, salted, pepper.
The semolina base is placed in the refrigerator for 1.5 hours.
Bits are made from the cold composition, rolled in breadcrumbs and baked for 20 minutes in an oven preheated to 180 ° C.

Semolina meatballs are served immediately after preparation. A sweet dish is poured with condensed milk, a portion of sugar-cured sour cream, honey or jam. Unsweetened meatballs go well with heavy cream, butter, sour cream sauces.

Hello hostesses!

Today our recipe is nostalgic: we will cook wonderful cutlets, which are often served in canteens or kindergartens.

They are so soft and delicious and completely immersed in the aromatic gravy. Traditionally, they are ideally combined with mashed potatoes.

Ingredients:

Meat - 900 g
White bread - 200 g
Milk - 200-250 ml
Onion - 1 piece
Garlic - 1-2 cloves
Salt pepper
Breadcrumbs

For gravy:

Meat broth - 1 l
Onions - 1/2 pc
Carrots - 1 piece
Tomato paste - 2-3 tbsp l
Flour - 50 g
Allspice - 3-5 peas
Bay leaf - 2 pieces
Vegetable oil - 1 tbsp. l
Butter - 30 g

First, let's prepare the minced meat.

Take pork or pork in half with beef, cut it into small pieces.

Soak a loaf or white bread in milk. Cut one onion into wedges. Scroll all together through a meat grinder.

Salt and pepper the ground ingredients to taste and knead with your hands until smooth.

To do this, mix and beat the minced meat, collecting it whole in the palm of your hand and throwing it back into the bowl with effort.

It is necessary to beat off the minced meat so that it becomes denser and excess air comes out of it. Then the cutlets will keep their shape well, they will have perfect edges.

Of course, do not overdo it so that it does not fly apart.

When it's ready, let it stand for a while, about 10-15 minutes.

Now you can form cutlets from it.

Throwing the minced meat from hand to hand while sculpting, additionally compact them.

Then they will be very smooth and beautiful.

Dip them in breadcrumbs and place on a greased baking sheet.

We put the blanks in an oven preheated to 180 degrees for 15-20 minutes.

While they languish in the oven, make the gravy.

To do this, in a dry hot frying pan, stirring constantly, fry the flour until a pleasant light beige shade.

Pour a glass of broth over the toasted flour and stir.

You should get a fairly liquid sour cream consistency.

We sauté everything together for another 3-4 minutes and add the tomato paste. Mix well.

Now pour the rest of the broth into the skillet and bring to a boil.

Next, with constant stirring, pour in the diluted flour.

Cook the gravy for about 15 minutes, stirring occasionally, until it thickens slightly.

After that, the finished gravy must be interrupted with an immersion blender or ordinary until such a complete uniform look.

All carrots and onions in them should be chopped so that there are no pieces left.

Remove the cutlets from the oven. They should have already grabbed and half ready.

Fill them with gravy so that they are completely covered and in this form we return them back to the oven for another 15-20 minutes until fully cooked.

These are such wonderful cutlets from childhood! They are beautiful, aromatic and delicious!

Serve with your favorite side dish. Bon Appetit!