Ingredients for the preparation of "Ustits" (Serbian cutlets)
- Fresh beef (pulp without bone) 500 grams
- Fresh pork (flesh without bone) 500 grams
- 1.5 medium onions
- Baking soda 1 teaspoon
- Mineral highly carbonated water 140-160 milliliters
- Ground paprika spice 2 teaspoons
- 5 cloves medium sized garlic
- Smoked brisket 150 grams
- Fresh dill to taste
- Fresh parsley to taste
- Green onions to taste
- Salt to taste
- Ground black pepper to taste
- Vegetable oil for frying dishes
- Main Ingredients: Beef, Pork, Onions, Garlic, Cheese
- Serving 8 servings
Meat grinder, Teaspoon, Tablespoon, Measuring cup, Cutting board, Knife, Deep bowl, Large lid, Coarse grater, Plate - 3 pieces, Frying pan, Cooker, Saucepan with a lid, Wooden spatula, Refrigerator, Food wrap
Cooking "Ustits" (Serbian cutlets):
Step 1: prepare the meat.Since we will be preparing minced meat, first you need to rinse pork and beef well under running warm water. After that, we lay out the meat ingredients in turn on a cutting board and clean them with a knife, if necessary, of fat and veins. We cut the components into small pieces and transfer them to a deep bowl.
Step 2: prepare the minced pork and beef.Using a knife, peel half the onion from the husk and immediately after that we wash the component under running water. Since we will grind this vegetable together with meat, put it on a cutting board and cut it with a knife into several slices. Then, using a meat grinder, grind the pork and beef slices together with onion slices into the main deep bowl. Attention: if you do not want pieces of meat to come across cutlets, then be sure to use a shallow grill in your inventory. We get pork and ground beef. Now add salt, black pepper and a teaspoon of paprika to taste. We mix everything well with improvised inventory. After this, pour baking soda into a container with minced meat and pour out the required amount of mineral water with a measuring cup. Important: it is these last ingredients that give the cutlets splendor and tenderness, and you will not taste soda at all, so do not worry and feel free to add these components. Again, mix everything well with a spoon until a homogeneous mass is formed. We cover the bowl tightly with a lid and send the ready-made pork and ground beef to infuse in the refrigerator for at least for 12 hours. And best of all for a day. Therefore, it will be ideal to make a blank for "Ushtitsa" the day before cooking. Believe me, it’s worth it, since the minced meat will infuse, put in the juice and absorb the aromas of spices. Thus, cutlets will turn out much juicier and tastier.
Step 3: prepare the cheese.
Step 4: prepare the brisket.We lay the smoked brisket on a cutting board and, using a knife, cut the component into small cubes, the size of no more than 5 millimeters. Shredded meat is transferred to a free plate.
Step 5: prepare the garlic.Using a knife, peel the garlic from the husk. And for this, put the garlic cloves on a cutting board and lightly press them with the handle or the edge of a knife. After that, with the same sharp inventory, finely chop the component and transfer to a clean plate.
Step 6: prepare the onion.
Step 7: prepare the greens.Fresh herbs, like chives, can be added to cutlets if desired. Most often I add only fresh parsley, as my family really loves its taste and aroma in meat dishes. But for those who love greens and fresh aroma in dishes, you can add all the remaining ingredients. So, we rinse the parsley and dill well under running water and, brushing off excess fluid, put the ingredients on a cutting board. Using a knife, finely chop fresh herbs and immediately after - transfer it to a bowl with chopped onions and garlic.
Step 8: prepare the green onions.
Step 9: prepare "Oyster" (Serbian cutlets).We take out the real minced meat from the refrigerator and put in the container all the crushed components, along with cheese and smoked brisket. Using a tablespoon, mix everything well until a homogeneous mass is formed. Since cutlets are cooked in Serbian relatively quickly, it is best to prepare them in advance, and then immediately dip the formed dish into a pan with butter. Therefore, slightly moisten the hands with running water so that the stuffing does not stick to them. We spread a small amount of minced meat on the palm (depending on what size you want to make cutlets) and, covering with another palm, form an oval-shaped cutlet. Put the finished dish aside on a cutting board and repeat the procedure until the stuffing ends. After that, put a frying pan with a small amount of vegetable oil on medium heat. When the oil warms up well, make a small fire and carefully spread the cutlets at a small distance from each other. We fry the dish on both sides until golden brown on the surface. Since the minced meat was infused for almost a day, it was well marinated with its juices and therefore the Serbian cutlets will cook pretty quickly. Using a wooden spatula, we turn the patties from one side to the other. Attention: if your cutlets have turned out to be quite voluminous, then you can fry them even on all sides so that raw meat is not caught inside. Immediately after that, we transfer the meat dish to a deep pan and cover the container with a lid. We set aside "Ushtitsy" still to reach during 7-10 minutes.
Step 10: Serve "Oyster" (Serbian cutlets).As soon as the Serbian cutlets are infused in a pan, they can be served. But treating them with such delicious and juicy cutlets can be done together with all kinds of side dishes. For example, my children and husband love Ushtitsy with rice or buckwheat porridge and it is imperative that there is also a salad of fresh vegetables or pickles on the table. Good appetite!
- - If you decide to cook "Ushtitsy" from ready-made minced meat, then be sure to make sure that it is fresh and of a proven quality brand. Although preparing such a dish, of course, it is best from freshly freshly cooked pork and ground beef.
- - In addition to hard cheese, salty feta cheese can be added to Serbian cutlets. To do this, we also grind it with a coarse grater or cut it into small cubes with a knife on a cutting board.
- - "Ustitsy" must be prepared without haste and it is necessary to prepare minced meat in advance. Since it is precisely because of this that these cutlets are so juicy and tender, in addition they cook very quickly.