Moscow Cutlet with Bun, Mustard, and Pickle

Main Dishes | Russian cuisine

⏳ Time

1 hour 40 minutes

🥕 Ingredients

🍽️ Servings

Description

Moscow cutlet served with a bun, mustard, and a pickle.

Ingredients

Veal Fillet - 17.6 oz
Fatty Beef - 7.1 oz
"Petelinka Thigh Fillet" - 5.3 oz
Onion - 2 pieces
Sugar - 1.2 oz
Dry yeast - 0.2 oz
Water - 4 fl oz
Vegetable Oil - 1 fl oz
Wheat Flour - 8.8 oz
Mustard Greens - to taste
Pickled Cauliflower - to taste
Ground Black Pepper - to taste
Salt - to taste

Step by Step guide

Step 1

For the patties, grind the veal, chicken thigh, and fat through a meat grinder. Finely chop the onion and sauté it in vegetable oil over low heat until golden brown. Add the sautéed onion to the mixed meat, then season with salt and pepper to taste. Shape the mixture into medallion-shaped patties, each weighing about 150 grams. Fry in vegetable oil over medium heat, turning them a couple of times.

Step 2

For the rolls, dissolve the sugar and yeast in a small amount of warm water and let it sit for half an hour. Knead the dough with flour, the water with sugar and yeast, the remaining warm water, vegetable oil, and salt. Place it in a warm spot for 40 minutes to let the dough rise. Divide the dough into pieces of 60 grams each and shape them into balls. Arrange them on a baking sheet lined with parchment paper and let them rise for another 30-40 minutes at a temperature of 45°C (113°F). Then brush with egg and bake in the oven at 180°C (356°F) for 10 minutes.