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Beef Mince Cutlets in the Oven
Instructions
The missing juiciness in beef cutlets can be made up for with bread. White bread or a baguette is usually used. I cut the crusts off the slices and crumble the crumb into small pieces with my hands. I pour milk over the bread and let it sit until needed.
If you do not have mince yet, now is the time to put the meat through a meat grinder. I leave the ground mince in a bowl. It is a good idea to add a small piece of ground lard or 1 tbsp of mayonnaise – this step is optional, but it makes the cutlets even juicier. I grate the onion on a coarse grater and pass the garlic through a fine grater or a press. I add the vegetables and the squeezed-out bread to the mince. I season the meat with spices and salt.
I bring the mince to a smooth consistency, mixing it actively with my hands. Into a thick mince you can also pour 20–30 ml of cold water – it will give the cutlets a little more moisture.
I grease the bottom of a baking dish with vegetable oil. With hands moistened in water, I shape the cutlets into the form I like and place them in the dish. If you want a noticeable crust, coat them in breadcrumbs or flour first. Do not pack the cutlets too tightly – there should be a gap of at least 0.5 cm between them. I put them into a hot oven. I cook them for 40 minutes at 180 °C. The baking time may need to be increased if the cutlets are larger.
It is time to take the cutlets out – look how golden they turned out! Beef mince cutlets in the oven come out juicy and moderately spiced. They go well with any side dish, and the flavour is perfect even cold.Enjoy your meal!
Tips
- 1
Bread in milk is the key to juicy beef cutlets. Without it the cutlets will be tough (beef is drier than pork).
- 2
Lard or mayonnaise is the "secret" to juiciness. Add 50 g of ground lard or 1 tbsp of mayonnaise to the mince.
- 3
Cold water in the mince (20–30 ml) will add moisture during baking. The cutlets will not dry out and will stay tender.
- 4
A 0.5 cm gap between the cutlets means they are not crowded. Otherwise they will "steam" rather than bake. The same principle works for other kinds of oven-baked cutlets.
FAQ
Which beef should you choose? +
Neck, shoulder or brisket is ideal – with a little marbling of fat. They make the cutlets juicy. Pure tenderloin is too lean, and the cutlets will be dry. With ready-made mince, check the ingredients (no soya or starch). The brands "Miratorg", "Velkom" and "Dymov" are tried and tested. Mince freshly ground at home is tastier (you control the quality). For "premium" cutlets, use marbled beef (with fatty streaks) or mince from the shoulder. Defrost frozen mince in the fridge for 6–8 hours. For a "family" version, use a 50/50 mix of beef and pork (juicier).
What can replace the bread in the mince? +
Alternatives: breadcrumbs (50 g + 100 ml milk), rolled oats (50 g, soaked in milk), semolina (1 tbsp + 100 ml milk, left for 15 minutes), grated cheese (a gentle option) or raw grated potato (a dietary option). Without a "binder", the cutlets may fall apart during baking. Bread and milk is the "classic" of Russian cuisine and gives juiciness. Borodinsky bread is an unusual option and adds a "smoky" note. The best bread is day-old or dried (fresh bread turns to mush). For a gluten-free version, use rice flour and milk. The amount of "binder" should be about 20% of the weight of the mince.
How long do the cutlets keep? +
In the fridge, in a container – 3 days. On the second day the flavour is brighter – the cutlets have "rested". Reheat them in the oven for 5–7 minutes at 160 °C, or in the microwave for 1–2 minutes. In the freezer – up to 1 month, in portions. Defrost in the fridge for 6–8 hours, then reheat. Raw shaped cutlets can also be frozen – a handy "ready-to-cook" option. Cook them without defrosting for 50–60 minutes at 180 °C. For a "lunch to go", wrap them in foil – easy to carry to the office. Do not leave them at room temperature for longer than 2 hours.
What side dish should you serve them with? +
A universal side dish: mashed potatoes (a classic of the Russian lunch), boiled or fried potatoes, buckwheat, rice or pasta. With fresh vegetables (cucumber, tomato, pepper) for a summer serving. With a green salad for a healthy-eating version. With tomato sauce, sour cream, ketchup or barbecue sauce. For a "home lunch", with pickled cucumbers or sauerkraut. As a "second course" to a soup such as borscht or shchi. For an "office lunch", with mashed potatoes in a container. With a glass of dry red wine (Cabernet, Merlot) for a "grown-up" serving. Garnish with fresh herbs when serving, for the look of it.
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