Estonian Ground Meat Patties Beef Veal Pork Hakklihakotlet Recipes

ESTONIAN GROUND MEAT PATTIES (BEEF, VEAL, PORK) (HAKKLIHAKOTLET)

Steps:

• In a large mixing bowl, combine everything except for 1/2 cup bread crumbs and the oil, and knead with your hands for 5-10 minutes or until mixture is smooth, light and fluffy.
• Moisten your hands with cold water and shape the mixture into 8 thick, round patties, then dip each in the remaining 1/2 cup of bread crumbs, thoroughly coating both sides.
• Heat the vegetable oil in a heavy 10-12" skillet over high heat until a haze forms above it.
• Fry the patties 4 at a time for about 5-10 minutes on each side, regulating the heat so that they brown deeply, but don't burn.
• To make sure that they are fully cooked insert the tip of a knife into one of the patties, spreading it slightly apart, and look to see that there is no pink.
• If it is still pink in the middle, lower the heat and cook a few minutes longer, if not serve immediately.

EASTERN EUROPEAN KOTLETY

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.

GROUND VEAL PATTIES RECIPE

Steps:

• 1 In a large mixing bowl, combine everything except for 1/2 cup bread crumbs and the oil, and knead with your hands for 5-10 minutes or until mixture is smooth, light and fluffy. 2 Moisten your hands with cold water and shape the mixture into 8 thick, round patties, then dip each in the remaining 1/2 cup of bread crumbs, thoroughly coating both sides. 3 Heat the vegetable oil in a heavy 10-12" skillet over high heat until a haze forms above it. 4 Fry the patties 4 at a time for about 5-10 minutes on each side, regulating the heat so that they brown deeply, but don't burn. 5 To make sure that they are fully cooked insert the tip of a knife into one of the patties, spreading it slightly apart, and look to see that there is no pink. 6 If it is still pink in the middle, lower the heat and cook a few minutes longer, if not serve immediately.

ESTONIAN STUFFED VEAL ROLL

Steps:

• Preheat oven to 350°F.
• Stuffing:.
• Combine ground meats in a large mixing bowl then add bread crumbs, onions, water, eggs, 1 Tbsp salt and 1 tsp pepper.
• Mix until all ingredients are very well combined )your hands work well for this); then vigorously knead mixture for 3-5 minutes.
• Spread the veal skin-side down flat on work surface; using a small, sharp knife, make small cuts in the thickest areas of the meat to make it lie even flatter. Cover with plastic wrap or a towel.
• With the side of a cleaver or meat mallet, pound meat to a fairly uniform thickness.
• Remove cover and sprinkle veal liberally with salt and pepper.
• Spread 1/2 the stuffing on the veal, leaving a 2" border of veal exposed all around the sides.
• Lay hard-boiled eggs in a row down the length of stuffing & spread remaining stuffing in a layer over them.
• Bring one long side of the veal over the filling to the middle and tuck-in the two ends. Bring the other side over the filling to enclose it very well.Tie up with string. tie rolled veal crosswise at 2" intervals, then with more cord tie it lengthwise.
• Place the rolled veal seam-side down in a shallow roasting pan large enough to hold it.
• Pour in 1 1/2 cup chicken stock and roast for 2 hours basting occasionally with the pan juices.
• When meat is golden brown carefully transfer it to a serving platter; remove & discard cords.
• Bring juices remaining in pan to a boil over high-heat. If most of liquid has cooked away add remaining 1/2 cup chicken broth to pan.
• Scrape into it any bits that may be sticking to bottom and sides of pan. Remove from heat then stir 1/2 cup sour cream into sauce 1 Tbsp at a time. Season to taste.
• Slice veal roll crosswise into 1" rounds and arrange slightly overlapping down center of a large preheated platter. Moisten them with a few Tbsp sauce and serve remaining sauce separately.