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Beef Pork Patties

gregpatent's picture
Beef and pork cutlets get their special flavor from grated raw onion. The moist patties cook up quickly and make an excellent weeknight meal. Serve with a salad and buttered boiled or mashed potatoes.
Ingredients
  Ground chuck 12 Ounce (80 percent lean and 20 percent fat)
  Yellow onion 1 Cup (16 tbs), grated through the large holes of a box grater
  Garlic 2 Clove (10 gm)
  Salt 1 Teaspoon
  Freshly ground black pepper 1 Teaspoon
  Dried thyme leaves 1 Teaspoon
  Fresh parsley 1 Cup (16 tbs), chopped finely
  Egg 1 Large
  Milk 1 Cup (16 tbs)
  Fresh bread crumbs 1 Cup (16 tbs), loosely packed
  Flour 1 Cup (16 tbs) (for coating cutlets)
  Vegetable oil 4 Tablespoon
  Dry white wine/Dry white french vermouth 1 Cup (16 tbs) (for the sauce)
  Beef stock 1 Cup (16 tbs) (for the sauce)
  Pepper 1 Teaspoon (for the sauce)
  Butter 1 Tablespoon, softened (for the sauce)
Directions

MAKING
1.In a large bowl, put the ground meat.
2.Add the onion. Do not mix yet.
3.Take a garlic press and put the garlic cloves through it and onto the meat.
4.Add the salt, pepper, thyme and parsley. Reserve a little parsley for garnish.
5.In a small bowl, crack the egg and beat it with a fork.
6.Stir the milk and bread crumbs into the beaten egg.
7.Pour egg mixture over the meat and mix well with your hands, squeezing the mixture gently. Mixture should be very moist. If necessary, add a tablespoon or so of water.
8.Cover and refrigerate.
9.When ready to cook, divide the meat into six even portions.
10.On a sheet of waxed paper, put a cup of flour.
11.Shape each piece of meat into a ball and roll to coat lightly with flour. Flatten into rounds about 1 inch thick.
12.In the meantime, in a large skillet, heat the vegetable oil over medium high heat.
13.When hot, arrange the patties leaving a little space between them.
14.Reduce heat to medium and cook 4 minutes. Turn the patties over and cook another 4 minutes.
15.Transfer them to paper towels to drain, then set them on a serving platter and keep warm while you make the sauce.

FINALIZING
16.Discard the excess fat from the pan and return the pan to medium-high heat.
17.Add the wine. Stir with a wooden spoon to dislodge browned bits sticking to the bottom of the skillet.
18.Add the beef stock and continue cooking, stirring occasionally, until sauce thickens slightly.
19.Season with salt and pepper.
20.Remove the pan from the heat and add the softened butter. Swirl pan to melt the butter and incorporate into a sauce.

SERVING
21.Spoon the sauce over cutlets and garnish with fresh parsley. Serve at once.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Continental
Preparation Time: 
20 Minutes
Cook Time: 
15 Minutes
Ready In: 
35 Minutes
Servings: 
6

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Nutrition Rank

Nutrition Facts

Serving size

Calories 419 Calories from Fat 231

% Daily Value*

Total Fat 26 g39.6%

Saturated Fat 8.2 g41%

Trans Fat 0 g

Cholesterol 84.4 mg28.1%

Sodium 536.5 mg22.4%

Total Carbohydrates 28 g9.3%

Dietary Fiber 2.3 g9%

Sugars 3 g

Protein 16 g32.2%

Vitamin A 20.4% Vitamin C 24%

Calcium 10.3% Iron 22.2%

*Based on a 2000 Calorie diet

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Beef Pork Patties Recipe Video