Ground Sirloin Cutlets Recipes

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.

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).

SMOTHERED GROUND SIRLOIN STEAK WITH ADOBO GRAVY

Steps:

• Divide sirloin into 4 equal portions, shaping each into a 1/2 inch thick patty.
• Drain chipotles through a sieve over a bowl to catch sauce.
• Reserve 1/4 cup sauce.
• Save the chipotle peppers for another use.
• Heat a large nonstick skillet coated with cooking spray over medium high heat.
• Add patties and onion; cook 5 minutes on each side.
• Add adobo sauce and consomme; bring to a boil.
• Cover, reduce heat, and simmer 10 minutes.
• Combine soy sauce and cornstarch, stir well.
• Add to pan; bring to boil.
• Cook 1 minute or until thick.

CRISPY PORK CUTLETS

Steps:

• Place pork between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound pork with the smooth side of a meat mallet to a thickness of 1/2 inch.
• Place pork pieces on a plate and season both sides generously with salt and black pepper. Sprinkle 2 tablespoons of flour over pork pieces, lightly coating both sides. Pour eggs over pork, turning to coat.
• Transfer pork pieces to a bowl filled with panko bread crumbs. Press bread crumbs firmly into the meat on both sides. Transfer breaded cutlets to a clean plate, cover with plastic and refrigerate for 15 minutes.
• Melt butter in a skillet over medium heat. Stir in pickles, jalapeno pepper, and green onions; cook and stir until onions have softened, about 3 minutes.
• Sprinkle in 1 1/2 tablespoon flour. Cook and stir for 3 minutes.
• Slowly stir in 2 to 3 tablespoons cold milk, whisking constantly. Stir in remaining milk, Worcestershire sauce, and black pepper. Simmer on low for 5 minutes. Taste and adjust seasoning.
• Heat half the vegetable oil in a large skillet over medium-high heat. Add 4 breaded pork cutlets and cook until pork is not longer pink inside, and the crust is well-browned, 4 to 5 minutes per side. Transfer to plate lined with paper towels. Sprinkle with salt. Repeat with remaining vegetable oil and pork cutlets.