North Croatian Beef Cutlet Food

NORTH CROATIAN BEEF CUTLET

Steps:

• Put grounded beef and pork into large glass bowl. Soak bread in cold water and after few minutes squeeze bread with hand to extract water; than put bread into meat.
• Add egg, salt, pepper, Worcestershire sauce.
• Cut leek into very thin pieces up to green parts (before it become full green) and add into meat.
• Very finely mince garlic and put into meat. Now, mix really well to make a smooth meat pile.
• Make cutlets with a tablespoon (approx. 100 to 150 g each) and shape them with hands, put into breadcrumbs to cover the cutlet. Now they are ready to fry. You can also make smaller meat balls and do what ever you want to do.

NORTH CROATIAN KOHLRABI STEW (KOLORABA CUSPAJZ)

Steps:

• Peel kohlrabi like you peel apples. Remove leaves (don't throw away baby leaves, you can slice them and put into stew later) and cut kohlrabi like you cut potato for French fry potato, but just little bit thicker.
• Melt lard (or butter) in a pot, add flour and sauté it 1 minute. Add water and make creamy liquid. Add sliced kohlrabi and add water to cover the vegetable. Add salt and pepper and baby leaves if you want.
• Cook about 30 minutes or until kohlrabi softens.
• At the end add sour cream, stir well and serve.

NORTH CROATIAN SAUTéED BEEF SCHNITZELS

Steps:

• Sauté finely minced onion on lard until become translucent. Add before thinned schnitzels and season them with salt and pepper. Sauté it until meat starts to leave juices and than add wine.
• Cook until alcohol evaporates and add paprikas (sweet and hot), thyme and caraway seeds. Stir and add water if necessary. Meat must be covered with liquid.
• Cook covered on low fire at least 60 minutes checking if there is enough liquid in it.
• About 10 minutes before end (meat should be soft) carefully add some flour to coagulate juices but be careful not to put it too fast - stir all the time. Some put sour cream in it some not: sour cream will reduce hotness if you put too much hot paprika. Serve with all kinds of pasta or potato.

THINLY SLICED BEEF CUTLETS WITH BISTRO GRAVY

Steps:

• Pop the steak into the freezer for 10-15 minutes: you want it cold and firm but not frozen.
• Slice the semi-frozen tenderloin steak into 8 thin discs about a quarter inch thick so it's the thickness of scaloppine.
• Set up three shallow dishes for breading: place 2 cups of flour in one, mix the breadcrumbs and parsley in another, then beat the eggs with some water in the last one.
• Season the tenderloin cutlets with salt and pepper on both sides then turn lightly into the flour.
• Next, coat the cutlets in egg mixture then into the breadcrumb-parsley mixture.
• Repeat for all 8 cutlets.
• Heat a large, nonstick skillet over medium-high heat with the olive oil.
• Cook the beef cutlets in a single layer, in 2 batches if necessary, about 2-3 minutes on each side, until cutlets are is evenly browned.
• Remove the cutlets to a platter and tent with some foil to keep warm.
• Give the skillet a quick wipe with a paper towel, place it back over the heat and melt the butter.
• Add the shallots and cook until tender, about 1-2 minutes.
• Stir in tomato paste and smoked paprika, cook for a minute, then add remaining tablespoon flour and cook for another minute.
• Whisk in the beef stock and season with salt and ground black pepper. Cook until thickened, about 2-3 minutes.
• Remove from heat, stir in capers and remaining parsley, and reserve.
• To serve, place a beef cutlet onto a platter and top with the bistro gravy and remaining chopped parsley.

KOTLET - PERSIAN CUTLET

Steps:

• Place potatoes in a large pot and cover with cold water. Add some salt, and cook until a fork easily goes through them.
• Grate onion in a large bowl.
• Once your potatoes are done, peel them, and then grate them in the same bowl with the onion. Mix to combine. (This is traditionally done by hand!).
• Add turmeric, advieh, salt, and pepper in the bowl. Mix to incorporate spices into potato-onion mixture.
• Crack eggs into the mixture and combine. (If you're still going the traditional route, you continue with your hands.).
• Finally, add the ground beef to the mixture and mix. (Again, keep mixing at it with the hands!).
• If you find that the mixture is too wet, add breadcrumbs until it becomes more friendly.
• Take a small amount out of the mixture (about 2 tablespoons) and make a large meatball with it. Then pat it flat into a patty that is not too thick or too thin. Traditionally they are shaped into teardrops; however, mine just come out as sloppy ovals.
• Continue with the rest of the mixture, and as you finish each patty, place it on parchment paper.
• Wash your hands, and heat vegetable oil in a large pan over medium heat. Fry a few kotlets at a time, making sure not to overcrowd.
• Once you see that the bottom has turned a golden brown where the edges are a rich brown and crispy, flip them over. Add more oil as necessary.
• Place a dish with a paper towel in it next to your work station. When removing the kotlets from the pan, try to drain as much of the oil as possible, then place onto the plate.
• Serve immediately.
• (They are also amazing right out of the fridge the next day :]).

BEEF CUTLETS

Steps:

• Mix all upto the egg ingredients well.
• (You can blend them together too to a coarse paste for a variation) Form into 16-18 cutlets that are of a diameter of around 2 inches when flattened or make them 3 inches across so get around 11-12.
• Coat with the bread crumbs or semolina (I prefer the semolina).
• Heat a little oil in a pan (maybe a tblsp per round) to a medium high and shallow fry on low for around 5-6 minutes on each side (as many as the pan can take per round) or till they are cooked to the level you like.
• Add a little more oil if you require.
• I normally use non-stick pans and so need a minimum of oil.
• (1 litre lasts over a month and a half in my household).