Kotleti Recipes

Steps:

• Mix ground beef, cracker crumbs, onion, egg, milk, garlic, kosher salt, and black pepper in a large bowl until evenly blended. Shape meat mixture into twelve 3-inch patties about 1 1/4-inch thick.
• Heat vegetable shortening in a large skillet over medium-high heat. Sear patties until golden brown, about 2 minutes per side. Reduce heat to low and continue cooking, uncovered, until patties are no longer pink in the center, about 20 minutes more. Remove patties from skillet and drain on paper towels until ready to serve.

Steps:

• 1. In a mixing bowl, combine the first eight ingredients and blend well into a homogenous mixture. Cover with plastic wrap and refrigerate for at least 30 minutes.
• 2. With wet hands, shape the mixture into oval patties approximately 3 1/2 inches long. Spread bread crumbs on a large plate or a sheet of wax paper. Coat patties in crumbs, flattening them out slightly and pressing down for the crumbs to adhere.
• 3. In a large skillet heat 2 tablespoons of the oil with a pat of butter until sizzling. Working in batches, fry the kotleti over medium-high heat until golden-brown, about 4 minutes per side. Cover the pan, reduce the heat to low, and fry for another 2 to 3 minutes to cook through. Transfer to a plate lined with paper towels. Repeat with the rest of the patties. Serve at once.

Steps:

• Soak bread slices in the milk in a small bowl for 15 minutes, then squeeze the bread dry.
• Combine the bread with the meat (grind together if you have a meat grinder), and gradually beat in the softened butter, along with the salt& pepper, until the mixture is smooth.
• Make 6 oval patties from this mixture (about 1 1/2" thick), then dip each in egg and then in the bread crumbs, thoroughly coating both sides.
• Clarify the remaining 10 tbsp butter by, without letting the butter brown, melting it slowly in a heavy skillet over low heat and skimming off the foam as it rises.
• Remove the butter from heat and let it sit for 2-3 minutes so they whey can settle out, then spoon off the clear butter and discard the milky solids at the bottom of the pan, and return 6 tbsp of the butter to the skillet.
• Place over a medium-high heat and when the butter is very hot fry the patties for about 5-6 minutes on each side or until the outside is golden brown and the inside doesn't look pink when pierced with the tip of a knife.
• Pour remaining clarified butter over the patties and serve immediately.

Steps:

• Mix all ingredients for the kotlety in a bowl till everything comes together.
• Make golf-ball sized, or a bit larger, balls with the meat and place on a plate until needed.
• Heat a large skillet and use your preferred oil/fat, then turn the heat down low once it's heated all the way through.
• Put the meat on, it should sizzle lightly. If it doesn't, your heat is too low.
• Each kotlet should be cooked for a 3-4 minutes per side, then flipped. It will take a little time to heat them all the way through, slice with a knife if unsure.
• Once all the kotlety are cooked, put them to the side.
• Keep the heat low, and sautee the mushrooms in the pan, making sure all the browned bits and fat coat them.
• Once the mushrooms are cooked, add the heavy cream and deglaze the pan.
• Serve kotlely, pour sauce on top.