Beef Cutlets

Beef cutlets are a classic hot dish made from ground beef mixed with onion, bread and spices, then fried in a pan. Beef cutlets are best for lunch or dinner, and the finished cutlets are especially tasty with fresh vegetables and green salads, for example a salad mix with tomatoes and honey dressing.

Ground beef gives the cutlets their main taste and texture, while onion adds juiciness that it later gives to the meat mixture. Borodinsky bread brings a delicate sour note that highlights the taste of the beef, and coriander with dried garlic are recommended here because both spices are bright enough and pair well with ground beef.

Soaked bread should be prepared in water for 10 minutes, because milk is unnecessary for ground beef and its creamy sweetness does not suit the mixture. Fried onion should only reach a light golden colour and should not burn, because onion also needs to stay juicy rather than dry out in the pan.

The meat mixture should be kneaded thoroughly by hand so the ground beef, squeezed bread crumb, cooled fried onion and spices combine evenly. Shaping can be done into round or oval cutlets according to preference, and wet hands make the shaping easier, although a spoon can also be used if that feels more convenient.

The cutlets are ready in two stages: first fry the beef cutlets on both sides in a hot pan until a browned crust forms, then reduce the heat to very low and finish cooking under a lid for 10 to 15 minutes. A piece of parchment works better than a regular lid cover, because parchment helps keep the crust from turning damp from condensation.

Borodinsky bread is part of the character of the recipe, because its mild sourness is specifically used to support the beef flavour. Round or oval shapes are both suitable for the cutlets, and the spices can be kept exactly as written, since coriander and dried garlic are the seasonings recommended for this beef mixture.

Beef cutlets are best served immediately after cooking while the crust is still at its best, alongside fresh vegetables and green salad. If beef cutlets need to be kept, keep beef cutlets refrigerated for up to 2 days and reheat gently in a covered pan over low heat so the cutlets warm through without drying out.

Questions about this recipe

Can I soak the bread in milk instead of water?

No, the recipe specifically recommends soaking the bread in water. Milk is described as unnecessary for ground beef, because creamy sweetness does not suit the mixture.

How do I know the onion is cooked enough?

The onion should only become lightly golden. The onion should not burn, and the onion should stay juicy so it can give moisture to the meat mixture.

How long do I cook the cutlets after browning them?

Cook the beef cutlets under a lid for 10 to 15 minutes after browning both sides. Keep the heat at the minimum during that second stage.

Can I shape the cutlets without using my hands?

Yes, the recipe says a spoon can be used if that feels more convenient. Wet hands also make shaping easier if shaping by hand.

What should I serve with beef cutlets?

Beef cutlets are best served with fresh vegetables and green salads. A salad mix with tomatoes and honey dressing is given as a good example.