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Foodgeek: |
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Rating: |
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Servings: |
6 to 8 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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1 lb. lean ground beef
1-1/2 lb. lean ground pork
1 md. salt herring fillet, skinned and boned, or 4 ounces anchovies
1/2 cup milk
1 lg. egg
1 tbsp. bread crumbs
1 tbsp. melted butter
1 tsp. salt
1 tsp. ground pepper
1 md. onion
1 cup mashed potatoes
1/2 cup flour
1/4 cup oil
2 cups meat stock
2 bay leaves
Mushroom Gravy:
1/2 lb. fresh cultivated mushrooms
1 tbsp. oil
2 tbsp. butter
2 tbsp. flour
1 tsp. sugar
1/2 cup meat stock
1 cup light cream
Salt and ground black pepper to taste
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Directions:
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FOR THE CUTLETS: Place beef and pork in a large bowl and add finely chopped herring or anchovies. Add milk, egg, bread crumbs, butter, salt, pepper, chopped onion, and potatoes; mix well. Lightly form meat into 2 inch balls, roll in flour, and flatten into ovals. In a deep skillet, brown cutlets in oil, turning once. Pour stock over the cutlets and add bay leaves. Cover and simmer 15 minutes.
FOR THE MUSHROOM GRAVY: Wipe mushrooms with a wet paper towel and slice. Saute lightly in oil. In skillet, heat butter until bubbly, stir in flour, and cook until golden. Add stock and mushrooms and cook, stirring, until the gravy thickens. Add cream. Add salt and pepper to taste. Pour gravy over the cutlets and simmer uncovered about 15 minutes.
Soak the salt herring in cold water if it is too salty for a few hours or overnight.
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Comments from olga
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Cutlets may be prepared a day or so ahead and reheated, and may also be frozen without loss of flavor. The mushroom gravy is also delicious with meats, noodles, rice, buckwheat, or other kasha.
Traditional Ukrainian Cookery
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