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.

 

 

Published by

jadwiga49hjk

I love cooking and baking. I love trying out new recipes and currently am trying out many old favourites from my Polish cookbooks and family recipes. I am trying out many variations, often to make them easier but still delicious. I collect glass cake stands and china tableware, mainly tea plates, jugs and serving dishes, many of which I use on a daily basis. They are an eclectic mixture from the 20th & 21st century.

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