1
Soak the bread in milk
10 minSoak the bread crumb in the milk and let it soften for 10 minutes.
Köfte and Kebab
Ground beef blended with sautéed mushroom and milk-soaked bread, first fried and then gently simmered, makes kotleta, one of the classic cutlets of Ukrainian cuisine. The slow finish keeps the inside of the cutlets juicy.
Step by Step
How to make it?
2
Sauté the mushroom
10 minSauté the onion in butter, add the mushroom and cook for 10 minutes until the liquid it releases evaporates.
3
Shape the mixture
15 minKnead the ground beef with the drained bread, sautéed mushroom, egg, salt and black pepper, shape into cutlets and coat in flour.
4
Fry and simmer
45 minFry the cutlets in butter on both sides, add the water and simmer gently over low heat with the lid ajar for 45 minutes.
Reminder
Do not squeeze too much milk out of the bread before adding it to the mixture, or the cutlets can fall apart. Leaving the lid slightly ajar during the slow simmer keeps the cutlets moist without drying out. Allergens: contains wheat (gluten), dairy and egg.
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