Prep 10 mins
Cook 30 mins
This is a Polish meatball type dish that is best made with higher quality ground beef. I prefer grass fed, but its certainly easy and tasty either way. I can be easily doubled for more people. Goes well with potatoes, but most carbs will do.
- 1 lb ground beef (or turkey, or pork, whatever, mix a few if you like)
- 1⁄2 medium onion, diced
- 1 garlic clove
- 1 egg
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon marjoram
- 1⁄2 cup breadcrumbs or 1 slice bread, soaked in warm water and made mushy
- 8 ounces mixed mushrooms, washed and sliced
- 1⁄4 cup heavy cream
- Mix all ingredients for the kotlety in a bowl till everything comes together.
- Make golf-ball sized, or a bit larger, balls with the meat and place on a plate until needed.
- Heat a large skillet and use your preferred oil/fat, then turn the heat down low once it's heated all the way through.
- Put the meat on, it should sizzle lightly. If it doesn't, your heat is too low.
- Each kotlet should be cooked for a 3-4 minutes per side, then flipped. It will take a little time to heat them all the way through, slice with a knife if unsure.
- Once all the kotlety are cooked, put them to the side.
- Keep the heat low, and sautee the mushrooms in the pan, making sure all the browned bits and fat coat them.
- Once the mushrooms are cooked, add the heavy cream and deglaze the pan.
- Serve kotlely, pour sauce on top.