MSGID: 1:396/45.0 691088f0   
   -=> Ben Collver wrote to All <=-   
      
    BC> MMMMM----- Recipe via Meal-Master (tm) v8.06   
      
    BC>       Title: Russian Hamburgers   
    BC>  Categories: Beef, Russian   
    BC>       Yield: 1 Batch   
      
    BC>   1 1/2 lb Lean ground beef   
    BC>     1/2    Cabbage; chopped   
    BC>       1 md Onion; chopped   
    BC>       3 tb Worcestershire sauce   
    BC>       3 tb Soy sauce   
    BC>       1 ts Garlic powder   
    BC>       1 ts Celery salt   
    BC>     1/4 ts Black pepper   
    BC>       1 pk Yeast   
    BC>     1/4 c  Water; warm   
    BC>   3 1/2 c  Flour   
    BC>       1 ts Salt   
    BC>     1/4 c  Sugar   
    BC>     1/4 c  Shortening   
    BC>       1 c  Milk; scalded &   
    BC>            - allowed to cool   
    BC>       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   
      
     Uncle Dirty Dave's Archives   
      
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