Best North Croatian Beef Cutlet Recipes

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NORTH CROATIAN BEEF CUTLET



North Croatian Beef Cutlet image

You can also call this Croatian hamburger. You can eat this as a plain meal with salad, you can it with beans or leek or kale stews, you can eat it cold or cook as a meat balls. You can also mix it with pork meat and your cutlet will be softer. I will submit my recipe which is not obligatory - you can change it.

Provided by nitko

Categories     Lunch/Snacks

Time 35m

Yield 8 portions, 8 serving(s)

Number Of Ingredients 10

500 g beef (grounded)
200 g pork (grounded)
200 g leeks (or one large leek)
1 egg
2 garlic cloves
150 g bread
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon Worcestershire sauce
150 g breadcrumbs

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.

Nutrition Facts : Calories 293, Fat 14.4, SaturatedFat 5.4, Cholesterol 57.9, Sodium 558.6, Carbohydrate 27, Fiber 1.8, Sugar 3, Protein 13.2

BEEF CUTLETS



Beef Cutlets image

This is my cutlet recipe. I add with a little grated coconut added for a twist sometimes. I like to serve these with a tomato sauce or a dipping sauce, as an accompaniment to Pulao and raita or even dal and rice. Not very sure of the yield as it varies depending on the size of my cutlets. I do not like monotony so the the sizes vary ;)

Provided by Girl from India

Categories     Meat

Time 45m

Yield 16 cutlets

Number Of Ingredients 20

1/2 kg beef mince (as fine as you can get or you can give it one round in a blender)
2 tablespoons soya sauce
2 tablespoons lime juice or 2 tablespoons vinegar (I use vinegar mostly)
salt (take into consideration the amount of salt that is in the soya sauce you use)
3/4 inch cube gingerroot, minced fine (I sometimes use even more)
6 -8 cloves garlic, minced fine
1 teaspoon cumin seed, roasted and ground
1 teaspoon coriander seed, roasted and ground (I make my own cumin and coriander powders this way and keep them in airtight bottles for upto a week)
1 teaspoon cayenne powder
1/4 teaspoon turmeric powder
1/2 teaspoon garam masala powder
3 onions, minced fine
12 mint leaves, chopped
1/2 bunch cilantro, chopped
2 green chilies (deseeded and chopped fine)
1 cup desiccated coconut or 1 cup unsweetened coconut (if you are using dessicated coconut or unsweetened coconut instead of the fresh then soak in 1/2 cup) (optional)
black pepper
1 egg, beaten
semolina or breadcrumbs, to coat
oil, for shallow frying

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).

Nutrition Facts : Calories 135, Fat 10.1, SaturatedFat 5.5, Cholesterol 35.4, Sodium 155, Carbohydrate 4.8, Fiber 1.4, Sugar 1.7, Protein 6.8

NORTH CROATIAN CUCUMBER STEW ("CUSPAJZ OD KRASTAVACA")



North Croatian Cucumber Stew (

This is one of my favorite spring stews. It is also my grandmother's recipe from her booklet. It is also side dish to meat and potato.

Provided by nitko

Categories     Stew

Time 45m

Yield 4 portions, 4 serving(s)

Number Of Ingredients 9

1000 g cucumbers
30 g lard (or oil)
20 g flour (all purpose)
1 garlic clove
1 teaspoon paprika (red, dry)
1 tablespoon vinegar (red wine vinegar)
1 teaspoon salt
1/2 teaspoon pepper
50 g sour cream

Steps:

  • Peel the cucumbers and cut them as for salad. Salt it and put aside for 10 minutes.
  • Melt lard and add finely minced garlic and flour and sauté it until flour become brownish. Add paprika and stir well. Add cold water and make creamy liquid.
  • Squeeze cucumbers with hand to extract bitter liquid and add cucumbers into the pot. Add vinegar, salt and pepper and cover with water.
  • Cook not more than 30 minutes. Before serving add sour cream and stir.

THINLY SLICED BEEF CUTLETS WITH BISTRO GRAVY



Thinly Sliced Beef Cutlets With Bistro Gravy image

I saw Rachael Ray prepare this on her television show and I can't wait to try the recipe. This would be great served with "Recipe#358774".

Provided by CookingONTheSide

Categories     Steak

Time 30m

Yield 2 serving(s)

Number Of Ingredients 15

1 beef tenderloin steak, about 2-3 inches thick
2 cups all-purpose flour, plus 1 tablespoon all-purpose flour (divided)
2 cups fine breadcrumbs
1/2 cup chopped parsley, plus more for sauce
3 eggs
3 tablespoons water
salt
fresh ground black pepper
4 tablespoons extra virgin olive oil
1 tablespoon butter
2 shallots, finely chopped
2 tablespoons tomato paste
1 teaspoon smoked paprika
1 cup beef stock
2 tablespoons capers

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.

Nutrition Facts : Calories 1328.1, Fat 47.9, SaturatedFat 11.4, Cholesterol 332.5, Sodium 1724, Carbohydrate 182.2, Fiber 10.2, Sugar 9.8, Protein 40.2

NORTH CROATIAN KOHLRABI STEW (KOLORABA CUSPAJZ)



North Croatian Kohlrabi Stew (Koloraba Cuspajz) image

This is very old recipe I usually eat in spring. This is a side dish, we usually eat some meat and potato with it (beef cutlet or pork chops or...) It is important to use fresh and baby kohlrabi. If the kohlrabi is old and big you will have wooden parts inside. It is also important to use fresh: more time you store it, better chance to have woody kohlrabi. Actually, as I write this recipe I'm also cooking it.

Provided by nitko

Categories     Stew

Time 45m

Yield 3 portions, 3 serving(s)

Number Of Ingredients 7

500 g kohlrabi (peeled, without leaves)
1 tablespoon lard (or butter)
1 tablespoon flour (all purpose)
1 teaspoon salt
1/2 teaspoon pepper (white, grounded)
1 cup water
100 g sour cream

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.

Nutrition Facts : Calories 162.3, Fat 11.2, SaturatedFat 5.9, Cholesterol 18.1, Sodium 827.2, Carbohydrate 13.9, Fiber 6.2, Sugar 4.4, Protein 4.2

PERSIAN CUTLET



Persian Cutlet image

I first had these on a trip to California with my friend and his sister. We had them picnic-style, served cold, with nane lavash, and chutney. You can serve them warm also. They are good as an appetizer as well as a main course.

Provided by PalatablePastime

Categories     Vegetable

Time 1h

Yield 25 patties

Number Of Ingredients 10

1 lb potato
1 lb lean ground beef (or lamb)
1 medium onion, minced
1 teaspoon salt
1/2 teaspoon pepper
2 eggs
1 pinch saffron (optional)
1 pinch turmeric (optional)
2 cups breadcrumbs
oil (for frying)

Steps:

  • Peel potatoes and dice.
  • Boil potatoes in water for 15-20 minutes or until fork-tender; drain.
  • Mash potatoes; allow to cool.
  • Add ground beef, minced onion, salt, pepper, eggs, and spices (if desired) to potato and mix with your fingers until the consistency is dough-like.
  • Take 2 spoonfuls of meat mixture and form into a small flat patty and dredge in breadcrumbs and set aside on waxed paper.
  • Repeat with more meat mixture until you have quite a few made.
  • Fry patties in shallow layer of oil, until they are cooked through and golden brown; drain on paper toweling.

Nutrition Facts : Calories 87.9, Fat 2.7, SaturatedFat 1, Cholesterol 28.7, Sodium 175.1, Carbohydrate 9.9, Fiber 0.9, Sugar 0.9, Protein 5.7

KOTLET - PERSIAN CUTLET



Kotlet - Persian Cutlet image

I remember what a treat it was when my Iranian grandmother would come visit and make kotlets on her first day here! As she made them, I would always stand next to her, waiting for the first ones to be done so I could steal a few before dinner. Our family eats them with basmati rice, served with sabzi (parsley, cilantro, basil, radishes, and onion), grilled tomatoes, and yogurt but you could easily transform these into a pita. From My Persian Kitchen.

Provided by Barbell Bunny

Categories     Meat

Time 20m

Yield 18 kotlets, 6 serving(s)

Number Of Ingredients 9

1 lb ground beef (ground chicken works nicely too)
1 lb potato
2 eggs
1 onion
1/2 teaspoon turmeric
1 1/2 tablespoons spices, advieh (can be found at Middle Eastern markets or you can use vegetable or chicken bouillon)
salt and pepper
vegetable oil
breadcrumbs

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 :]).

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