Ground Sirloin Cutlets Food

MIDWEST SALISBURY STEAK

Steps:

• Mix ground sirloin, panko bread crumbs, egg, milk, and 1/2 packet onion soup mix, Worcestershire sauce, and black pepper together in a large bowl; shape into 5 patties.
• Heat a skillet over medium heat. Cook patties in hot skillet until browned, 3 to 5 minutes per side.
• Melt butter in a separate skillet over medium-high heat. Saute mushrooms and onion in melted butter until tender, 5 to 7 minutes. Stir flour and remaining dry onion soup mix into the mushroom mixture; cook and stir until flour is integrated fully, about 1 minute. Stream beef stock and water over the mushroom mixture while stirring continually; bring to a simmer, reduce heat to medium, and cook, stirring frequently, until the liquid thickens, about 5 minutes. Season with salt and pepper.
• Lie the browned steaks into the gravy; simmer until steaks are firm and gray in the center, about 30 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

CHICKEN FRIED STEAK I

Steps:

• Cut top loin crosswise into 4 (4 ounce) cutlets. Using a glancing motion, pound each cutlet thinly with a moistened mallet or the side of a cleaver.
• In a large, heavy skillet, heat 1/2 inch shortening to 365 degrees F (185 degrees C).
• While the shortening is heating, prepare cutlets. In a shallow bowl, beat together egg, buttermilk, salt and pepper. In another shallow dish, mix together garlic powder and 1cup flour. Dip cutlets in flour, turning to evenly coat both sides. Dip in egg mixture, coating both sides, then in flour mixture once again.
• Place cutlets in heated shortening. Cook until golden brown, turning once. Transfer to a plate lined with paper towels. Repeat with remaining cutlets. Drain grease, reserving 1/2 cup.
• Using the reserved drippings in the pan, prepare gravy over medium heat. Blend in 1/4 cup flour to form a paste. Gradually add milk to desired consistency, stirring constantly. For a thicker gravy add less milk; for a thinner gravy stir in more. Heat through, and season with salt and pepper to taste. Serve over chicken fried steak.

BAKED MEATBALLS

Steps:

• Preheat oven to 425 degrees F.
• Grease a cookie sheet with non-stick spray.
• Mix all ingredients together by hand and form into 1 1/2 inch round meatballs.
• Bake for 10-15 minutes, until no longer pink in the middle.
• Enjoy with spaghetti and tomato sauce!

GROUND SIRLOIN CUTLETS

Steps:

• Mix together ground beef, bread, onion, Worcestershire sauce, egg, salt and pepper.
• Form into 6 patties.
• Press patties into crushed stuffing mix until well coated on all sides.
• Heat shortening in a large skillet over medium heat.
• Sauté patties about 5 minutes on each side until brown and crispy.

WORLD'S MOST AWESOMEST TENDEREST PORK CUTLETS

Steps:

• Preheat oven to 350F with the rack in the middle.
• Cut the tenderloin crosswise into 2″ rounds.
• Places each piece between two sheets of plastic wrap and gently pound until they are thin cutlets (less than 1/4" thick).
• Set up your station with 3 separate pie pans.
• In the first pie pan place the flour, salt, pepper and paprika and gently mix.
• In the middle pie pan add the eggs and water whisking to combine.
• In the last pie pan place the bread crumbs.
• In a medium non-stick skillet over medium heat add 2 tablespoon of oil.
• Once the oil starts to shimmer, dredge a cutlet in flour coating all sides.
• Next dip it in the egg flipping to get all sides wet.
• Gently lift up letting the excess egg drip off.
• Place the cutlet in the breadcrumbs and coat all sides. At this point you can coat a few and cook all at once being sure you do not crowd the pan.
• Gently place the cutlets in the hot oil cooking each side about 3-4 minutes or until each side is golden brown.
• Continue coating and cooking in batches until they are all pan-seared.
• You will need to add more oil as you cook.
• Either in a large roasting pan (that has a lid) with a rack in the bottom or a large dutch oven that has a lid (if you can fit a rack in it great, if not it's OK) take about 2-4' of aluminum foil and crumble it up like a snake. You want to rest this on top of the rack or the bottom of the dutch oven. The goal here is to have the food be elevated at least 1" above the bottom of the pan.
• Place about 1/2-1 cup of water at the bottom of the pan. The foil or rack can sit it but the water cannot go over top of the foil or touch the cutlets.
• Take the pan-seared cutlets and place them on top of the foil. It's okay to stack them if you made a lot. You just don't want them to touch the water.
• Cover the roaster or pan very tightly with foil and the lid. You want to steam these now. This is the trick to get them ridiculously tender.
• Bake for 40 minutes.
• Remove from the oven and gently remove.

GOLDEN BAKED PORK CUTLETS

Steps:

• Preheat oven to 400 degrees F. Coat a rimmed baking sheet with cooking spray.
• Holding a chef's knife at a 45 degrees angle and perpendicular to the tenderloin, slice the pork into 4 long, thin "fillets."
• Mix breadcrumbs, sugar, paprika, onion powder and salt in a shallow dish. Drizzle with oil and mash with a fork until the oil is thoroughly incorporated. Lightly beat egg white with a fork in another shallow dish. Sprinkle cornstarch over the pork slices and pat to coat evenly on both sides. Dip the pork into the egg, then press into the breading mixture until evenly coated on both sides. (Discard leftover mixture.)
• Place the pork on the prepared baking sheet. Bake until just barely pink in the center and an instant-read thermometer registers 145 degrees F, 14 to 16 minutes.