Subj : Re: Kotlety
To   : Ben Collver
From : Dave Drum
Date : Sun Jan 08 2023 07:05:07

-=> Ben Collver wrote to All <=-

 BC> MMMMM----- Recipe via Meal-Master (tm) v8.06

 BC>       Title: Kotlety
 BC>  Categories: Burgers
 BC>       Yield: 4 -6

The recipe I use makes smaller patties and uses ground pork as well 
as the beef. I picked up a taste for Kotlety when I dated a Ukrainian
girl back in the mid-1960s. Her mother made them for us with buttered
beets and mashed potatoes. Yuuuuuuum

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Classic Kotlety
 Categories: Beef, Pork, Breads, Vegetables, Herbs
      Yield: 16 servings

    454 g  (1 lb) ground beef
    454 g  (1 lb) ground pork
    1/2    French bread loaf; crusts
           - removed
      1 lg Egg; slightly beaten
      1 md Onion; chopped
      2 cl Garlic; pressed
      2 tb Minced dill weed
           Dried bread crumbs; pref
           - roasted
           Salt & fresh ground pepper
           Vegetable oil

  Saute the onion in vegetable oil, stirring, until it is
  golden-brown. Remove from heat and set aside. 

  Soak the bread in cold water for about 15-20 minutes.
  Squeeze dry and put through a meat grinder, or process
  into a paste. 

  Combine beef, pork, processed bread, onion, garlic, egg,
  and dill. Season with salt and generously with black
  pepper. Mix well. You can check the seasonings by frying
  or microwaving a small piece of the mixture. 

  Make oval-shaped cakes (containing approximately 2 tbsp
  each of the mixture). The cakes should be about 2cm/.75"
  thick. (If you rinse your hands with tepid water from
  time to time, it will prevent the mixture from sticking
  to your fingers.) 

  Warm some vegetable oil in a large skillet. Roll the
  kotlety in bread crumbs until completely coated and fry
  over high heat until they are well-done and have a nice
  brown crust on the outside, 5-7 minutes per side. (In
  many Russian kitchens, kotlety are not breaded before
  frying, so as to make them lower in fat and calories.
  The traditional recipe, however, calls for breading.)

  By: Lissa Dwornikov

  RECIPE FROM: http://www.ruscuisine.com

  Uncle Dirty Dave's Kitchen

MMMMM

.... Stop this "Put fish we want to get rid of on a plank of wood" thing.
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