I was intrigued that you can make a meat patty entree in less than 20 minutes,
and I was right that it took me longer than that the first time. To be honest,
cutting up the onion for the prep may have been the longest step, other than
shaping the cakes and coating them with the bread crumbs.
So, I made this about a week ago. HBear was especially fond of it, CBear liked it okay, I think. The sauce was tasty but very rich - I may play around with that some next time.
FLEISCH KUCHLE (Austrian Meat Cakes)
* 4 Tbsp canola Oil
* 1 Lb ground beef
* 2 slices of bread, crusts removed, torn into pieces
* 2 eggs
* 1 onion, finely chopped
* 1 C dry bread crumbs
* 1/2 C milk
* 1/2 C sour cream
* 1 tsp salt
Heat oil in a skillet over medium heat. Mix ground beef, bread, eggs, and onions into patties, roll in bread crumbs, and fry each cake in oil for 10 minutes or until done, turning once. Remove meat cakes from skillet to serving plate reserving pan.
Add milk, sour cream, and salt to remaining oil, drippings, and juices in pan. Mix thoroughly and deglaze pan, scraping up any bits still adhering to the pan. Reduce heat to low, heat for 4 minutes, and pour over the cakes.
Prep time: 5 Minutes Cooking time: 14 Minutes
Serves 4 if there are plenty of other side dishes; otherwise serves 2 - 3 people.
Source: Dimmick, Tod, "The Complete Idiot's Guide to 20-Minute Meals", 1st printing, Indianapolis: Alpha, 2003. (softcover)
Tod recommends a rich red wine to accompany this dish -- examples include Cabernet Sauvignon, Shiraz/Syrah, and Zinfandel.
I found this recipe in Tod Dimmick's book "The Complete Idiot's Guide to 20-Minute Meals." I also subscribe to Tod's free electronic wine newsletter ("The Wine Minute."
Tod's web
site, The Tasting Times at http://www.tastingtimes.com is
definitely worth a visit -- it also has a link to subscribe to his paid and free
subscription newsletters.
So, I made this about a week ago. HBear was especially fond of it, CBear liked it okay, I think. The sauce was tasty but very rich - I may play around with that some next time.
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FLEISCH KUCHLE (Austrian Meat Cakes)
* 4 Tbsp canola Oil
* 1 Lb ground beef
* 2 slices of bread, crusts removed, torn into pieces
* 2 eggs
* 1 onion, finely chopped
* 1 C dry bread crumbs
* 1/2 C milk
* 1/2 C sour cream
* 1 tsp salt
Heat oil in a skillet over medium heat. Mix ground beef, bread, eggs, and onions into patties, roll in bread crumbs, and fry each cake in oil for 10 minutes or until done, turning once. Remove meat cakes from skillet to serving plate reserving pan.
Add milk, sour cream, and salt to remaining oil, drippings, and juices in pan. Mix thoroughly and deglaze pan, scraping up any bits still adhering to the pan. Reduce heat to low, heat for 4 minutes, and pour over the cakes.
Prep time: 5 Minutes Cooking time: 14 Minutes
Serves 4 if there are plenty of other side dishes; otherwise serves 2 - 3 people.
Source: Dimmick, Tod, "The Complete Idiot's Guide to 20-Minute Meals", 1st printing, Indianapolis: Alpha, 2003. (softcover)
Tod recommends a rich red wine to accompany this dish -- examples include Cabernet Sauvignon, Shiraz/Syrah, and Zinfandel.
I found this recipe in Tod Dimmick's book "The Complete Idiot's Guide to 20-Minute Meals." I also subscribe to Tod's free electronic wine newsletter ("The Wine Minute."
Tod's web
site, The Tasting Times at http://www.tastingtimes.com is
definitely worth a visit -- it also has a link to subscribe to his paid and free
subscription newsletters.