The last few days were intense ones. My sister came to visit and we’ve been having a lot of fun, visited Minneapolis (city I adore) and spent some time together. It has been almost a year since her last visit so there was a lot to catch up. Plus – this was the first time for her to meet Mr. Eryk! I think they fell in love with each other. Too bad you couldn’t see those smiles he was giving her 🙂
We laughed, took walks and played but we also spent the last day of her stay here in the doctor’s office. I guess she got the full experience of having a child. Kind off. I was grateful she was there with me as we tried to figure out what was going on with Eryk and until Pawel could get there. I am also grateful for wonderful doctors we have and for the nurses that tried to make it all better and not so scary.
She is back home now (landed there just few hours ago!) and I am back to my regular routine. The recipe I am sharing with you today is for one of my favorite dishes (and hers too). When she got here, close to midnight, tired and hungry I had it ready for her. There is something comforting in the sweetness of beets paired with umami taste of the cutlet. Or maybe it is just that we both grew up with this combination – for some reason these cutlets are always served with beets. And potatoes. Of course.
Ingredients:
- 1 lb ground chuck*
- 1 onion, chopped
- 2 tablespoons butter
- 1 egg
- 1 tablespoon + 1/2-1 cup plain breadcrumbs
- 1/2 teaspoon salt
- pinch of pepper
- 1-2 tablespoons dill
- vegetable oil for frying
*You can easily use other type of meat. However when using lean meat you may want to add a little bit of butter to it as the cutlet may be on a drier side.
Instructions:
- In a frying pan – melt butter, add chopped onion and cook on medium low until tender. About 10 minutes.
- In a big bowl mix well meat, cooked onion, egg, 1 tablespoons of breadcrumbs, salt, pepper and dill.
- Pour the remaining breadcrumbs on a plate.
- Start forming the cutlets: use 1-2 tablespoons of meat mixture and roll it into a ball, place on the plate with breadcrumbs and keep rolling until the ball is covered with them. Flatten slightly with palm of your hand. Set aside. Repeat until all meat mixture is used.
- Heat up some oil (~2 tablespoons) on medium high, reduce heat to medium and start frying the cutlets – about 5 minutes per side. The ones that are done set aside on a plate lined with paper towel.
- Serve with potatoes and vegetables or with a salad. Enjoy!
Yield: ~8 cutlets
Nutritional Info: Cal 196, Prot 17g, Carb 6g, Fat 12g, Fiber 0g
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But where is your recipe for the beets? They look really yummy too! Love to Eryk!
It’s coming soon! They’re so yummy they deserved their own post 😉