Beef Cakes, Klassitscheskie Mjasnie Kotleti

Mix the minced beef with one third of the soft butter and the milk-soaked, well-squeezed rolls. Add as much iced water or crushed ice until you get a juicy – but not watery – mixture. Sauté the chopped onion in butter until soft and add to the meat dough form. Season with salt and pepper and mix well.

With damp hands, form palm-sized patties, place on a damp board and top each with a piece – about 5 g – of iced butter. Pull up the edges of the meat dough and press loosely together to form a cavity where the gravy can collect later.

Shape into oval loaves, turn to the other side in flour, beaten egg and breadcrumbs. Fry in not too hot butter on all sides and finish cooking in the oven at medium heat. The meat cakes will rise nicely.

They are done when white, clear juice comes out when pierced with a fork (carefully!).

Serve with fried potatoes, leaf salad or vegetables.

Iced water – or poked ice – makes the cakes extraordinarily juicy, as the water – and not the gravy – evaporates during frying. – evaporates.

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