Kotlety mielone – in Lager with Caraway

This is another variation on the theme of kotlety mielone –  Polish meatballs  or as they are called  in the USA –  meat patties and now in England as burgers.

I got this idea from my fellow blogger – Lithuanian in the USA.   In their recipe for Meatballs in barbecue sauce – instead of  bread soaked in milk – oats are soaked in milk.

This sauce is one I made years ago and have just come across it in my recipe notes & cuttings – it is super – how could I have forgotten it?

Ingredients – meatballs

• 500g minced beef
• 1 beaten egg
• 50g rolled oats
• 125ml milk
• 1 onion
• 1 tablespoon of caraway seeds
• 1/4 teaspoon of ground allspice
• Salt
• Ground black pepper
• Plain flour for dusting
• Butter for frying the onions
• Sunflower oil for frying

Method

• In a small bowl soak the oats in the milk for around 15 minutes.
• *
• Chop the onion into small pieces and fry in some butter until golden.
• Add the caraway seeds and ground allspice and mix well together.
• Leave to cool completely.
• *
• In a large bowl mix all the ingredients together, it is best to do this using both hands, making sure that all the ingredients are thoroughly combined.
• Pour some flour onto a large plate or board.
• Take a handful of the mixture and press it between your hands to make a flattened circle, place this in the flour and turn it over to cover both sides and edges.
• Once coated place them on a tray dusted with flour until you have used all the mixture up.
• *
• Preheat the oven to GM4  – 180°C
• *
• Shallow fry the kotlety in hot oil, depending on the frying pan size,  you can do  4 to 5 at a time, turning them over so that both sides are done.
• Place them in a large oven proof dish, which has a lid.
• *
• Pour the sauce over them, add the lid and put the dish into the oven.
• Cook for at 75 to 90 minutes.
• *
• Super served with creamy mashed potatoes, pasta or boiled rice – sprinkle chopped chives or flat-leaved parsley over them before serving.

Ingredients – sauce

• 300ml – 500ml of lager
• 300ml of vegetable or chicken stock (can be from a cube or powder)
• 4 tablespoons of soft brown sugar
• 2 tablespoons of red wine vinegar
• 4 tablespoons of tomato purée
• 3 bay leaves

Method

• Place all the ingredients into a sauce pan.
• Heat gently, stirring until the sugar has dissolved.
• Bring to the boil.
• Remove from the heat and pour over the kotlety.