Eastern European Skillet Recipes
EASTERN EUROPEAN KOTLETY
While growing up, my Polish-Russian grandmother, who lived with our family, made these little meat patties quite often and they were a family favorite. Here is my rendition, from what I remember when cooking with Grandma, as she never wrote the recipe down. The patties were always served with mashed potatoes, green beans, applesauce, and, of course, plenty of ketchup for the patties.
Provided by LYNNINMA
Categories World Cuisine Recipes European Eastern European Polish
Time 40m
Yield 6
Number Of Ingredients 9
Steps:
- Mix ground beef, cracker crumbs, onion, egg, milk, garlic, kosher salt, and black pepper in a large bowl until evenly blended. Shape meat mixture into twelve 3-inch patties about 1 1/4-inch thick.
- Heat vegetable shortening in a large skillet over medium-high heat. Sear patties until golden brown, about 2 minutes per side. Reduce heat to low and continue cooking, uncovered, until patties are no longer pink in the center, about 20 minutes more. Remove patties from skillet and drain on paper towels until ready to serve.
Nutrition Facts : Calories 338.1 calories, Carbohydrate 18.9 g, Cholesterol 97.5 mg, Fat 18.7 g, Fiber 0.7 g, Protein 22.2 g, SaturatedFat 6.3 g, Sodium 619.7 mg, Sugar 0.7 g
UKRAINIAN KOVBASA (KIELBASA) POTATOES AND SAUERKRAUT
This classic Eastern European skillet supper has been updated with red potatoes, but ordinary potatoes may be used instead.
Provided by Olha7397
Categories One Dish Meal
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter and sauté onion until golden brown. Add sauerkraut, wine, stock, vinegar, brown sugar, bay leaf, salt and pepper. Bring to a boil and then simmer about 20 minutes. Add potatoes and kovbasa. Stir in mustard, and simmer until potatoes are tender. Serves 4-6.
- Simmering Suppers.
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