Russian Meat Patties
📜 Collection: UK2 | ✍️ Attribution: Unknown | 📂 Category: Entrees Savory pan-fried Russian meat patties made with a rich blend of beef, veal, and pork, finished in a warm sour cream sauce. Perfectly paired with fresh new potatoes for a comforting traditional meal.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 25 mins | 15 mins | None | 4–6 Servings |
🔪 Key Equipment
- Meat grinder
- Mixing bowl
- Skillet
- Whisk
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1/2 Pound | Beef | Ground |
| 1/2 Pound | Veal | Ground |
| 1/2 Pound | Pork | Ground |
| 1 | Egg | Separated |
| 1 Cup | Bread Crumbs | Soaked in milk |
| As needed | Milk | For soaking bread crumbs |
| 1 | Onion | Grated |
| To taste | Salt | None |
| To taste | Pepper | None |
| As needed | Bread Crumbs | Dry, for coating |
| 1/2 Cup | Sour Cream | None |
| As needed | Butter or Fat | For sautéing |
Instructions
Step 1: Prepare the Mixture and Patties
- Grind the 1/2 pound beef, 1/2 pound veal, and 1/2 pound pork together.
- Add the 1 egg yolk (reserving the white), the 1 cup bread crumbs that have been soaked in milk, the grated 1 onion, salt, and pepper, then mix thoroughly.
- Form the meat mixture into individual patties.
Step 2: Coat and Sauté
- Beat the reserved 1 egg white until frothy.
- Dip the patties first in the beaten egg white, then roll them in the dry bread crumbs to coat evenly.
- Sauté the coated patties in butter or fat in a skillet until golden brown and cooked through.
Step 3: Finish and Serve
- When the patties are brown, add the 1/2 cup sour cream to the skillet and simmer only until the cream is hot.
- Serve immediately with new potatoes.
💡 Make-Ahead & Storage: Formed uncooked patties can be refrigerated for up to 24 hours before breading and cooking.
Original Recipe Scan
