Cutlets with rice
4 servings
60 minutes
Rice cutlets are a classic dish of Russian cuisine that combines the tenderness of minced meat with the soft texture of rice. Historically, it emerged as a way to make cutlets more filling and accessible. Ground beef and pork are mixed with milk and egg to create an airy base. Fried in butter with onions, they develop an appetizing crust, while stewing in aromatic broth with tomatoes and bay leaves fills them with juiciness. This dish pairs perfectly with a thick sauce that highlights its rich flavor. Rice cutlets are great for family lunches, providing comfort and home warmth. They can be served with mashed potatoes or fresh vegetables, enjoying the richness of traditional Russian flavors.
1
Prepare a mixture of minced meat, beaten egg, milk, rice, salt, and black pepper. Mix everything thoroughly and shape into patties.
- Beef: 250 g
- Pork: 250 g
- Chicken egg: 1 piece
- Milk: 0.5 glass
- Rice: 0.5 glass
- Salt: to taste
- Ground black pepper: to taste
2
Fry in butter with onion.
- Butter: 50 g
- Onion: 20 g
3
Place finely chopped peeled tomatoes and bay leaf in a pot, pour in the broth. Cover the pot with a lid and simmer on low heat for 1 hour.
- Tomatoes: 300 g
- Bay leaf: 1 piece
- Meat broth: 0.5 glass
4
Serve the cutlets with thick sauce.
