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Minced meat
In order for the meat for minced meat to be soft, but not lose its juiciness, you need to cook it correctly. Our minced meat recipe will tell you how to make minced meat in a variety of ways.
meat without bone 600 g, fat - 4 tbsp. spoons, onions - 2 pcs., flour - 2 tsp, how much meat broth will go, salt to taste, pepper to taste, spices to taste, soy sauce (optional) to taste
The prepared meat is cut into small (chicken egg-sized) pieces, salted and fried until brown in a frying pan. Transfer to a saucepan, add spices and simmer, add water, about 2 hours until the meat is soft. Then the meat is passed through a meat grinder. In the fat in which the meat was fried, finely chopped onions are fried. Onions are browned with flour, the produced mass is diluted with broth, everything is mixed with mince, thoroughly kneaded. Soy sauce can be used instead of salt, which gives the minced meat a flavour of mushrooms. You can boil the meat in large pieces, pass it twice through a meat grinder, and then fry separately minced meat and finely chopped onions. Combine them, stir with spices and soy sauce. Using boiled water, you can achieve the desired consistency of minced meat. It is more pleasant to work with moist mince, and it tastes better in baking. Some minced meat are done differently. The meat is boiled and then not passed through a meat grinder, but cut into very small cubes. Add 1/3 of the volume of the same cubes of smoked speck, spice, salt and fry in a pan.
