A simple ingredient can be a great addition to a popular dish that is prepared in Russia both for holidays and on ordinary days.
Potato starch, which is added to the minced meat, makes the cutlets fluffier and juicier.
Expert of the online publication "TUT NOVOSTI", chef Yulia Arkhipova said that starch can be used instead of eggs.
Ingredients
- Butter – 50 g;
- Ground beef – 500 g;
- Milk – 100 ml;
- Ground black pepper – ¼ tsp;
- Dill – 20 g;
- Onion – 1 pc.;
- Potato starch 30 g;
- Salt – ½ tsp;
- Parsley – 20 g.
Preparation
You need to make mince from lean beef and knead it well.
The onion should be chopped in a blender in pulse mode - short intensive inclusions, together with cold butter and starch. Mix with minced meat.
Then add milk, salt, pepper to the minced meat and mix well.
Next, the greens are chopped and also added to the minced meat.
After this, all that remains is to fry the cutlets in a well-heated frying pan.
Earlier we told you how to make a sauerkraut salad.
Expert: Arkhipova Julia
