Beefsteak is a piece of beaten meat roasted in a frying pan. Most often it is made from beef, but no less common recipe is from pork. Meat taken from the head of the animal, it is the most suitable for fat and softness. There are subspecies of minced beefsteak, resembling the usual burgers.

There are many variations of this dish: with cheese, with egg, with blood (for an amateur), in French, with onions, with alcohol.

Classic pork steak
how приготовить сочный бифштекс из свинины
Ingredients amount
pork 550 g
vegetable oil 50 ml
salt, spices taste
Time for preparing: 20 minutes Calories per 100 grams: 385 Kcal
Traditionally, this dish is made from pork tenderloin. To make it better roasted, cut a piece across the fibers, slightly beat off and fry in a hot frying pan.

Freshly cut my wash and dry with napkins. Cut into oval slices about two centimeters thick. We place in the food package and slightly repel with a wooden hammer. Melted butter in a saucepan. Spattered meat sprinkle profusely with spices and lay out one or two pieces of roast – it all depends on the diameter of the pan. Covering is not necessary, otherwise it will be steamed, and not fry.

We hold the meat on each side for two minutes on high heat, so that a crust appears, then reduce the flame and simmer for another eight minutes. Pierce with a knife. If a clear fluid is leaking, then the steak is ready..

Blood steak recipe

Some people like lightly undercooked meat. Some believe that it is blood, but in fact it is not the juice until roasted beefsteak.

Composition:

  • tenderloin – 400 g;
  • salt;
  • garlic – 1 pc.

Cooking: 15 minutes.

Caloric content: 383 Kcal / 100 g.

Cut off the washed and dried cuttings of steaks one centimeter thick, cover with cling film and gently repel. We heat the pan – better grill or ordinary cast iron. Throw one steak on a dry surface and fry it for a minute and a half. Spread on a dish, sprinkle with salt and chopped garlic. Hot with various sauces served to the table.

Keep in mind that the meat of such roasting can not stand every stomach.

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Chopped Cinnamon with Cheese

Minced pork chop with cheese is juicy, soft and tender. This is due to the onion and a little bit of internal lard being added to the mince..

Composition:

  • lard – 50 g;
  • pulp – 650 g;
  • egg – 1 pc .;
  • onions – 1 pc .;
  • garlic – 1 pc .;
  • salt pepper;
  • oil – 2 tbsp. l;
  • cheese – 150 g.

Cooking: 50 minutes.

Calories: 420 Kcal / 100 g.

We rinse the pulp, dip it with a towel, remove the chaff and cut it into thin layers, then into long bars, and then into cubes. We take a cleaver and finely chop the pork, the smaller the mince, the better. Next do the same with lard and peeled onions. Garlic can be squeezed through a press..

slice мясо

Salt the minced meat, add the pepper, break the egg and carefully mix. Put the meat mass in the bag, release the air and beat off on the table. So excess air will leave, and the structure will turn out homogeneous. The stuffing will be denser and the steak will not fall apart in the pan..

to make бифштекс

Pour unrefined oil into a saucepan. Wet hands sculpt in the form of patties, in the middle we impose zhmenyu grated cheese and send to fry in a well-heated pan. The flame must be moderate, otherwise the cutlet will be browned outside, but the inside will remain raw. Keep in the pan for five minutes on each side.

steak готов

How to fry pork with egg

This dish is prepared according to the principle of minced cutlet, only scrambled eggs are placed on top. All this is served hot with a side dish – spaghetti or crumbly buckwheat.

Composition:

  • meat – 500 g;
  • onions – 1 pc .;
  • milk – 50 ml;
  • salt;
  • oil – 3 tbsp. l .;
  • sesame – 50 g;
  • egg – 5 pieces.

Cooking: 55 minutes.

Calories: 391 Kcal / 100 g.

Remove the husks from the onion, cut into several pieces and grind with a blender. Pork wash and cut into chunks, in the process of cutting tendons. Twist through the grinder twice.

In the resulting mince add salt, spices for meat, onion gruel and milk. All diligently knead, take a lot of palm and throw it back into the bowl. This is done in order to maximize the structure of the stuffing.

Beefsteak will turn out to be homogeneous, and there will be no difficulty in turning it over in a pan..

Pour the oil in a saucepan. We moisten hands in water and make small steaks, roll them in sesame and distribute on the surface of a hot frying pan, lightly splash with a spatula and fry for four minutes.

Put the finished burgers on a plate. In the same oil we fry one chicken eggs one by one, do not overdo it on the fire so that the yolk remains mobile. Egg put on top of the steak.

Beefsteak in french oven

French бифштекс

Chop under a coat of tomatoes and cheese called steak in French. This dish is more festive than everyday. Beautifully laid portions of pork will decorate any celebration.

Composition:

  • meat – 800 g;
  • mayonnaise – 100 ml;
  • egg – 1 pc .;
  • Tomato – 2 pcs .;
  • cheese – 200 g;
  • mushrooms – 150 g;
  • oil – 30 ml;
  • salt.

Cooking: 1 hour.

Calories: 432 Kcal / 100 g.

Previously butchered and washed pork meat is twisted through a grinder. Last of all, we skip the peeled onions so that no minced meat remains in the device. We drive in meat weight of egg, we sprinkle it with salt and spices. Carefully knead the stuffing and leave for ten minutes to rest..

My champignons and shred slices. Pour the oil into a saucepan and fry the mushrooms until the moisture is completely evaporated. Cut tomatoes into thick rings. Grate cheese. Take out the champignons from the pan. Turn on the electric oven at 190 ° C. On the baking sheet distribute stitched patties. Then, on top of the layers, we put in the form of a tower homemade mayonnaise, mushrooms, tomato, and finish with cheese. We put baked for forty five minutes.

You can pull on top of the foil, and in the middle of cooking to remove, so there will be more confidence that the meat is cooked.

Spread beautiful French steaks on lettuce leaves and serve hot to the table.

The secrets of cooking beefsteak

  1. If you fry beefsteak in butter instead of vegetable oil, then its color will not turn out brown, but beautiful golden.
  2. For juicy and tasty steak, only fresh or chilled meat will do. Nothing happens from frozen.
  3. The more times you scroll meat on a grinder, the denser will be the structure of the finished steak.
  4. Ready chop can be sprinkled with balsamic vinegar, so its taste is more saturated and spicy..
  5. From seasonings and spices, cardamom, thyme, rosemary, pepper and paprika are suitable for this dish..
  6. If you have a big steak, fry it in a pan, then place it in a heated oven for a few minutes..
  7. If you do not heat the pan or butter well, the chop will stick, there will be no juice inside and you will not get a beautiful crust.
  8. Creamy, garlic, tomato sauces and tkemali are suitable for pork steak.
  9. A chop with blood can be cooked from meat, which you are one hundred percent sure of as, otherwise you can go to the hospital.
  10. For chopped beefsteak, only personally cooked minced meat is suitable, in which there will be no cartilage and streaks like in a shop..
  11. You can stuff it not only with hard cheese, but also with melted, butter, herbs and garlic.
  12. If you chop the meat along the fibers, the chop will be tough and will stay raw for a long time inside. Before placing on the pan, you can make several cuts with a sharp knife.

Enjoy your meal!