Ben Collver wrote to All <=-

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

Title: Russian Hamburgers
Categories: Beef, Russian
Yield: 1 Batch

1 1/2 lb Lean ground beef
1/2 Cabbage; chopped
1 md Onion; chopped
3 tb Worcestershire sauce
3 tb Soy sauce
1 ts Garlic powder
1 ts Celery salt
1/4 ts Black pepper
1 pk Yeast
1/4 c Water; warm
3 1/2 c Flour
1 ts Salt
1/4 c Sugar
1/4 c Shortening
1 c Milk; scalded &
- allowed to cool
1 lg Egg; slightly beaten

If I wanna do Russian Hamburgers I've got the Real Boris (McCoy's
Russian cousin) Badinov at my fingertips. Bv)=

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

Title: Classic Kotlety
Categories: Beef, Pork, Breads, Vegetables, Herbs
Yield: 8 servings

1 lb Ground beef (80/20)
1 lb ground pork
1/2 Loaf French bread loaf;
- crusts removed
1 lg Egg; lightly beaten
1 md Onion; chopped
2 cl Garlic; pressed
2 tb Minced dill weed
Dried bread crumbs; pref
- roasted ("kalenye suhari",
- available in Russian
- stores)
Salt
fresh ground black 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 3/4 inch
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.)

Source: Redisca via Olga Timokhina

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

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