• Kotlety

    From Ben Collver to All on Sat Jan 7 21:52:28 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Kotlety
    Categories: Burgers
    Yield: 4 -6

    1 1/2 lb Ground beef
    1 Onion
    2 sl Stale white bread without
    -crusts; up to 3
    3/4 ts Salt
    1/2 ts Pepper
    1 Egg
    4 tb Butter; up to 5
    2 tb Sour cream
    Bread crumbs or corn meal

    Soak the stale bread in a small amount of cold milk or water. Squeeze
    the liquid our. Put the meat through a meat grinder. Add stale bread
    and put through the grinder again. Grate the onion and mix with the
    meat. Add the salt and pepper. Beat the egg very lightly and add to
    the meat mixture, stirring with a wooden spoon until smooth.

    Heat a frying pan to an even heat, not overly hot. Melt butter while
    shaping kotlety patties from the meat mixture. Make the patties oval
    shaped and a little smaller than an American hamburger. Roll quickly
    in bread crumbs or corn meal. Flatten with a knife or fork,
    criss-crossing their flat sides with the knife or fork.

    Brown the kotlety in butter for 5 minutes on each side. Be careful
    not to overcook or break the patties. Putting too many patties in the
    pan at once will break them when turning. As the kotlety become done,
    put them on a hot platter.

    Add a little more butter into the frying pan with 2-3 tb water. Bring
    to a boil, stirring at all times with a fork. Add 2 tb sour cream.
    Pour the sauce over the kotlety and serve at once.

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  • From Dave Drum@1:18/200 to Ben Collver on Sun Jan 8 07:05:07 2023
    Ben Collver wrote to All <=-

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

    Title: Kotlety
    Categories: Burgers
    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

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  • From Ben Collver to Dave Drum on Sun Jan 8 11:33:04 2023
    Re: Re: Kotlety
    By: Dave Drum to Ben Collver on Sun Jan 08 2023 07:05:07

    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


    Thanks for the recipe. That sounds like food that will stick to your
    ribs! Recently, i visited a friend from Belaruse and her father cooked
    what he called Russian Pancakes. From my perspective, they were like
    crepes filled with sour cream and served with either honey or jam.
    Delicious!
  • From Dave Drum@1:3634/12 to Ben Collver on Mon Jan 9 06:50:00 2023
    Ben Collver wrote to Dave Drum <=-

    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

    Thanks for the recipe. That sounds like food that will stick to your ribs! Recently, i visited a friend from Belaruse and her father cooked what he called Russian Pancakes. From my perspective, they were like crepes filled with sour cream and served with either honey or jam. Delicious!

    I think the Russians call them "blini". They may also be "blintzes".

    Here are two Russian pancake recipes from ruscuisine.com and a blintz
    recipe in the next post. You can select which comes closewst to you
    memory. Bv)=

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

    Title: Bliny (Russian Pancakes)
    Categories: Vegetables, Breads, Dairy
    Yield: 2 servings

    227 g (1 c) A-P flour
    750 mL (3 c) milk
    3 lg Eggs
    1/2 ts Baking soda
    30 mL (2 tb) vegetable oil
    1/2 ts Salt
    1/2 md Onion (average)

    Mix eggs with 3 cups of milk . Add salt and flour and
    mix thoroughly. The dough can be strained so that there
    are no flour lumps in it.

    Pour vegetable oil into a saucer. Peel an onion and cut
    it into 2 parts; take one part with a fork and dip it in
    oil. Use it every time for greasing the pan with
    vegetable oil.

    Heat the pan. Grease it. Pour thin layer of batter
    evenly. Cook until light brown, about 2 minutes on each
    side.

    Servings: 2-3.

    Bliny can be served with butter, sour cream, black or
    red caviar, fillet of sturgeon, lox, and/or salmon.

    By: Olga Timokhina

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

    Uncle Dirty Dave's Archives

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

    Title: Blinchiki
    Categories: Breads
    Yield: 7 pancakes

    4 lg Eggs
    6 tb Sugar
    1 ts Salt
    500 mL (2 c) milk
    750 mL (3 c) water
    340 g (4 c) A-P flour
    750 mL (3 c) milk
    250 Ml (1 c) water
    1/2 Potato; to rub oil on the
    - pans

    MIX IN A LARGE BOWL: Eggs, sugar, salt, milk, water,
    flour, more milk, and more water.

    Cut a potato in half and dip in cooking oil to put some
    oil in the pan. Wait for the oil to get hot.

    Depending on the size of the pan(s) you want to fill it
    about 1/2 to 3/4 full you can then put the mixture in
    the pan. When the egdes of the blinchiki start to fold
    over or get crispy you flip it.

    This will make about 7 blinchiki. I like to put melted
    butter over them to give a little flavor.

    By: Katya Kedrovsky

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

    Uncle Dirty Dave's Archives

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