Burgers Soviet canteen
Having read star Gostovskaya recipes Larisa, I immersed in memories of childhood, and, in particular, questions culinary preferences Sssrovskih times. And I remembered a Soviet canteen and health food. Certainly, some of the chefs are older remember that in Soviet times, the catering offered, among other dishes, meatballs. Personally, I liked the meatballs as homemade burgers from quality meat, which was prepared by the mother, seemed too cold. And the canteen was a special taste. And play it I couldn't do it until recently. I chalked it up to good meat that is used (I think in the canteen were the meat is not high, to put it mildly qualities). It turns out that in their preparations, there is a caveat, which I had no idea. After preparing these burgers, I realized this is the taste of childhood! A recipe from the Internet. Took as a basis the idea of the recipe satsh and with his permission post it here. Hopefully useful to someone.


  • Beef

    2 kg

  • Onion

    1 kg

  • Bread

    700 g

  • Chicken egg

    1 piece

  • Salt

  • Black pepper

  • Vegetable oil

    200 ml

  • Bread crumbs

    2 cup

  • Water

    300 ml

  • Milk

    100 ml


Take the meat. I had the rear portion of a young calf. Veins and fat I cut off was not to bring the burgers taste to the original.
Clean onions.
Soak in water white bread. The author of the recipe indicated that you want to get the white bread in loaves-the bricks, but IN ANY CASE NOT a LOAF. I took homemade.
Scrolling through a meat grinder with a medium grill meat, bread and onions. Add the egg, salt, and who wish pepper. Add milk and knead elastic minced, raising his hand and abruptly throwing in the bowl, so to speak, to fight back.
Shape the cutlets, coat them in breadcrumbs (the breadcrumbs I had, I rolled in semolina) and fry in oil on high heat, ensuring only the Roasting, but not Roasting, without a lid.
And now the same thing, which I didn't. Fried meatballs folded that way in a fairly deep container for baking. I have the capacity to fit 15 large meatballs, that's about half of the prepared stuffing. The rest of the meat I cut up into cutlets, I zapanirovat in semolina and froze. Then pour in the chicken water. My capacity went 300 ml, but the author pointed out the principle: you want the water shut cutlets 1/3. So, according to their capacities, focus yourself.
Bake without lid at 200 degrees for about 50 minutes until evaporation of water. But do not desiccate. I turned off the oven when the liquid is still a little publiciana on the bottom. When pulled from the oven capacity, this liquid is almost instantly absorbed into patties. Convenient to use for baking a glass container, then you can see how things are going with the liquid. Sorry for the dark picture.
Let the cutlets for 10 minutes to stand in the container and serve. Bon appetit!
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