Kotlety

🔥 Prep

• Finely chop the 1 onion and 1 garlic clove.
• Place the 50 g breadcrumbs in a small bowl and pour the 50 ml milk over them; let sit for 5 minutes to soften.
• Measure out 1 tsp salt and have it ready.

🔥 Cook

• 1. In a large bowl, combine the 500 g ground beef, softened breadcrumb mixture, chopped onion, garlic, and salt; mix until just combined.
• 2. Divide the mixture into 6 equal portions and shape each into a flat patty about 1.5 cm thick.
• 3. Heat a skillet over medium-high heat and add 1 tbsp vegetable oil (optional) to coat the pan.
• 4. Place the patties in the skillet, ensuring they are not crowded, and cook for 4-5 minutes on the first side without moving, until a deep brown crust forms.
• 5. Flip the patties and cook for another 4-5 minutes on the second side, or until the internal temperature reaches 70°C.
• 6. Transfer the cooked kotlety to a plate and let them rest for 2 minutes before serving.

🔥 Serve

• Serve the kotlety hot with a side of creamy mashed potatoes or buttered noodles.
• Accompany with lingonberry jam, pickled cucumbers, and a sprinkle of fresh chopped dill.
• Pair with a slice of dark rye bread or boiled potatoes for a traditional Russian meal.