The recipe for juicy, flavorful minced beef cutlets is simple and quick, served with a creamy and aromatic mushroom gravy. This Ukraine recipe will make you fall in love with it right away! They are served with egg noodles or creamy mashed potatoes.
Be prepared to receive numerous compliments from your family!
Subscribe to our pages to not miss new recipes
How to cook homemade cutlets?
Using this recipe and only this recipe for beef patties, you can easily prepare incredibly juicy and tasty homemade patties! For this, you will need low-fat minced beef (the proportion of fat should not exceed 20%). And the secret of these juicy cutlets is onion purée! It adds a gamut of taste, as well as a lot of juice. Another secret ingredient is a soaked baguette or bread! Use a piece of yesterday’s baguette soaked in ice water. This will make the patties lighter and fluffier and add more moisture!
There are many recipes for cutlets in Ukrainian cuisine, you can use beef, as in this recipe, as well as pork, chicken, and even fish. And for serving, it is best to prepare a mushroom sauce, although this is not mandatory because the dish tastes delicious without it. Gravy is prepared with plenty of mushrooms, onions, carrots, garlic and, of course, dill! Ukrainian dishes cannot do without dill!
What do you need for a delicious dinner?
This is just one of those classic Ukrainian recipes that remain in the memory forever because they are tasty and quick to prepare. To prepare a delicious dinner, you need 50 minutes of time and some ingredients. You will find a complete list in the recipe card below.
- Low-fat minced beef – the mass fraction of fat is no more than 20%.
- Onion, egg, dill, and breadcrumbs.
- White mushrooms – you can also use champions to prepare mushroom sauce.
- Carrots and shallots.
- Beef broth – you can safely replace it with chicken or vegetable broth.
Juicy Beef Cutlets With Gravy
This recipe features easy and juicy beef cutlets, served with a mushroom gravy and egg noodles.
- 1 pound (0.45 kg) ground beef
- 1 large onion
- 1 large egg
- 1 tablespoon fresh dill
- 3 slices French bread, see also note above
- 1 1/2 tsp salt
- Freshly ground black pepper
- 1 to 1 1/2 cups panko bread crumbs
- 10 white mushrooms, sliced
- 1 tbsp butter
- 2 medium shallots, diced
- 1 large carrot, grated
- 3 minced garlic cloves
- 1 1/2 tbsp flour
- Salt and pepper
- 1/2 tsp smoked paprika
- 2 cups (0.47 l) beef broth
- 1 cup (0.24 l) cream or half-and-half
- 1 to 2 tbsp fresh dill
- 1 pound (0.45 kg) egg noodles, or mashed potatoes
First, prepare the beef patties. Using a cheese grater, grate the onion into a large bowl. You can also use a food processor. Break the baguette into small pieces and add to the bowl.
Soak the bread in a bowl of water and squeeze out a little water if too much is absorbed; Use a 6-inch piece of baguette.
Beat the egg, season with salt, pepper and fresh dill.
Add ground beef.
Mix all the ingredients with your hands until a homogeneous mixture is formed. Use a spoon to divide the mixture into patty-sized portions.
Place the breadcrumbs in a separate deep plate. Each patty should be formed into a flat oval, then dipped in the breadcrumbs, coating it well on all sides.
Heat a large skillet with a few tablespoons of olive oil over medium heat. Add the cutlets to the pan, spreading them evenly. Avoid overfilling the pan; cook cutlets in portions.
Fry the cutlets 4 to 6 minutes on each side, until golden brown.
Make sure the cutlets are cooked all the way through with a meat thermometer if needed. They need to reach 160°F.
Remove patties to a baking sheet lined with paper towels to absorb excess oil; keep warm until ready to serve.
Prepare the mushroom gravy next. In a large sauté pan, melt the butter, along with a bit of olive oil, over medium heat. Then, add the mushrooms and sauté for 4 to 5 minutes until the mushrooms are nicely browned. Once the mushrooms are browned, season them with a bit of salt. Remove them from the pan into a large bowl.
Add diced shallots and grated carrots to the same pan. Fry them for 2–3 minutes until the onion becomes soft. Add garlic, season with salt, pepper and smoked paprika; cook for another minute or two. Then add the flour and stir with a spatula until the vegetables are coated; fry the flour for about a minute.
Start adding the beef broth a little at a time and scrape the flour from the bottom of the pan. Wait for the sauce to thicken before adding the rest of the stock. Return the mushrooms to the pan and cook the sauce over medium heat for 4 to 8 minutes, until the sauce has reached the desired consistency. Finally, add the cream and fresh dill and cook for a few minutes until it boils.
Serve the sauce over cooked egg noodles or mashed potatoes, with 2–3 patties on the side.
A delicious dinner is ready!
Use Panko breadcrumbs — this is a traditional Japanese breading mixture for deep-frying. A large and airy crumb, suitable for preparing hot tempura rolls, as well as for any deep-fried dishes.
Serving Size6 servings
Amount Per Serving Calories 729Total Fat 24gSaturated Fat 2gTrans Fat 1gCholesterol 166mgSodium 1664mgCarbohydrates 93gFiber 5gSugar 6gProtein 36g
Other recipes on our site might interest you – Lamb salad, baked lamb.
Subscribe to our social media pages to get recipes – Facebook, Telegram, Instagram or Twitter.