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Oven baked cutlets with gravy. Cutlets in the oven as in kindergarten Meatballs as in kindergarten recipe

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.

Loaf or White bread soak 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.

Roll them in bread crumbs 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 pass everything together for another 3-4 minutes and add 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!

Cutlets as in kindergarten
Posted by Lena Moskalenko
Monday Feb 24, 2014

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 allowed 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 butcher beef carcasses, remove bones, films, tendons and drain meat blood. 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 technological map for a beef cutlet - there is a calculation for one portion.

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, on home kitchen Nobody will make 200 cutlets, 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.
Bread crumbs - 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. However, the developers of the correct 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.

Frying cutlets in kindergarten is strictly prohibited. And this is due to the fact that a large number of servings cannot be cooked in oil, which is subjected to prolonged heat treatment... Therefore, in order to avoid harmful carcinogens, kindergarten cutlets are stewed. And many remember how "wet" and "juicy" they are. For stewing, a special broth is cooked from meat trimmings (leftover meat and bones) and carrot and onion sautéing.

Cutlets "grabbed" from the heat are poured with ready-made broth "with their heads" and stewed until cooked for about an hour.

Ready cutlets are "dispersed" into groups. In my mother's kindergarten, they are served with buckwheat or mashed potatoes and boiled beets. I was surprised, but the assistant chef Nina cut out houses, cars, flowers and stars from beets with cookie cutters. And the guys for dining table actively shared her impressions of who got what. But the "wet" and juicy cutlets were deliciously devoured in the first place.

Ingredients:

minced pork 1 kg
squeezed soaked loaf (preferably toaster bread) up to 500 g
breadcrumbs
1 onion, salt, pepper and some water

dilute salt for cutlets in 100 g of water
cut off the rind from the loaf, soak the white pulp in water
we pass a loaf, onion, meat through a meat grinder (if you do not have ready-made minced meat)
add salted water, black pepper, knead, leave in the refrigerator for 30 minutes
form cutlets, roll in breadcrumbs, fry in a pan

Meat cutlets! There is no person who has not tried them! We cook all of them at home and often because they are delicious and children are happy to eat them. Naturally at home we put more meat in them, less any additives, but sometimes there is a strange desire to remember the very taste cutlets like in kindergarten or cutlets, as in the dining room... I also wanted to cook this option, especially since I noticed long ago that it turns out to be tastier classic dish, when a significant amount of any additives is added to it, at least one third of the total mass of minced meat. Today I cooked according to the recipe of the famous chef Ilya Lazerson. He broadcasts on the Food channel. So let's get started!

As soon as you start frying, the smell familiar from childhood will immediately go through the kitchen! I hope you enjoy this recipe. Bon Appetit!

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 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.
Wetting cold water palms, from the resulting mass, form medium-sized balls.
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 leave 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 is put in the center of the workpiece curd mass and connect the edges of the cake, 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.

Cooked in salted and sugared milk semolina within 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.

Calorie content: Not specified
Cooking time: Not indicated

I have been thinking for a long time how to cook so that there is no terrible aroma throughout the house from fried cutlets and especially from oil. Usually you fry cutlets, and then all things around are saturated with this smell. In addition, you get tired of standing at the stove and constantly monitor these meat products so that they do not burn, but also do not remain raw.
But today I want to cook cutlets like in kindergarten. This is just a salvation for those who do not have the time and desire to stand at the stove. Who wants tasty and not harmful cutlets. And of course, who doesn't want to smell like cutlets. This recipe is very similar to the one used for kindergarten. It is not allowed to fry cutlets there at all, in order to prevent the vegetable oil from heating up multiple times. And of course, minced meat cutlets in the oven in preschool institutions are prepared only from beef.

Ingredients:
- homemade minced meat (pork or beef) - 800 g,
- bread - about 80 g,
- breading,
- onions - 2 pcs.,
- garlic - 1-2 teeth,
- carrots - 1 pc.,
- salt, a mixture of peppers - to taste,
- milk or water - for soaking bread,
- pork or beef broth - about 1 liter,
- vegetable oil for sautéing.

How to cook from a photo step by step

Preheat the oven to 200 degrees along with a baking sheet. Soak the bread in water or milk. Then you need to wring it out. Cut the onion into large pieces.

Add chopped garlic, a mixture of peppers and salt to the mass. We knead the resulting chopped meat... We beat it off to obtain a homogeneous mass.

Pour the breading into a plate. I have it corn flour instead of crackers. We form a cutlet. I first fill in the minced meat a full tablespoon. Then I transfer it to my hands and several times toss the future cutlet of knots from hand to hand to form beautiful product... After that I panic.

Remove the hot baking sheet from the oven. Lubricate with a brush vegetable oil... We lay out the formed cutlets for cutlets tightly to each other. We put in the oven for 15 minutes to bake at a temperature of 200 degrees so that the cutlets grab onto and do not creep.

Let's prepare a fill for this meat dish... Let's make sautéed onions and carrots.

Fill with broth. If it is very greasy, it can be diluted with hot water. Add salt, pepper and allspice. You can throw a bay leaf.

Fill with the gravy and put in the oven again for 40 minutes to bake at the same temperature.

Serve them with any side dish or with