Thursday, December 14, 2006
Attack Of The Giant Kotlety
The Russian Heritage Cookbook Copyright 1998
1 lb. ground beef
1 ½ cups bread crumbs
1 small onion, peeled and chopped
1 Tbsp. butter
½ tsp. salt
1 Tbsp. chopped dill I assumed they meant fresh but I used about 1 teaspoon of dried
¾ cup very cold water
½ cup small chips of ice
butter for frying
Fry onion in butter until golden. Combine beef, ¾ cup bread crumbs, fried onion, salt, pepper, dill and slightly beaten egg. Work in the cold water by tablespoon until it is all absorbed and mixture is light and fluffy. Form into small oval-shaped patties (about 2 inches across.) In the center of each put a small chip or two of ice and fold meat around it to squeeze kotlety back into oval shape. Roll in remaining breadcrumbs and fry in hot butter until browned (about 12-15 minutes). Serve with sour cream.
Makes 12-14 kotlety. I only made 4 LOL!
It wasn't until I was typing out this recipe that I realized these were supposed to be much smaller. That one large patty you see should have been about four smaller ones. Oh well, no harm done. I did have to finish them off in the oven, to make sure they were cooked through.
Kotlety is a Russian meat patty that has many, many variations. A brief internet search brings up variations using other meats, such as pork and chicken, too.
As versatile as ground beef is, I still have trouble coming up with uses for it. Sometimes lean ground beef can be tough in patties, meatballs or meatloaves but these were very tender due to the breadcrumbs and water. I shouldn't have been surprised since I've found that adding a lot of liquid and a good amount of bread makes the best meatballs.
I got this book from the library. My family is Polish and my husband's family is Russian so I've been looking for some good Russian and Eastern European cookbooks. This was definitely one of the best ones I've come across, although I don't know how authentic the recipes are since I have nothing to compare them to. Both of our families have been here for a couple of generations and have only carried on a few recipes. And, I have to assume that when our ancestors arrived they might have had to change recipes right off, since they probably didn't have access to the same ingredients.
Blast From the Past: Russian-Style Chicken Cutlets from August 2006 which I now know were just another variation of kotlety. That recipe was from the cookbook I'm giving away this month. Don't forget to enter to win if you haven't already.
Question of the Day: What are three things you make with ground beef (or any other ground meat)?
P.S. I still can't comment on beta blogs. It's been days which is a long time for something to be broken, even for Blogger.