Bavarian cutlets from chef Andreas Geitl

[Preparation]

Bavarian cutlets from chef Andreas Geitl

Category: Meat dishes

Kitchen: german

Ingredients
Minced meat (mixed)	600 g
Bulb onions	1 large head
Mushrooms (fresh)	150 g
Garlic	1-2 small prongs
Butter	100 g (as required)
Yesterday's stale roll (pretzels)	4 slices
Milk (plus water)	100 ml (how much
Sauerkraut	3 tsp
Mustard (grained)	1 tsp
Horseradish grated	1 tsp
Marjoram	1 tsp
Spices (salt, pepper, curry)	at will and to taste
Chopped parsley	3 tsp
Chicken egg	3 pcs. ( 1 PC.)

Cooking method

• 
• Preparation
• 
• - Finely chop a large onion, garlic, mushrooms and lightly fry in a skillet. I rubbed the mushrooms on a regular grater. I added some bacon - I saw it in another recipe for Bavarian cutlets, and the meat was lean.
• 
• 
• Mix eggs and broken roll (cut off the crusts). (It seemed to me that three eggs are too much, I added one egg and milk. Prepare minced meat by scrolling it in a meat grinder. At the very end, scroll the loaf. (Scroll the bread at the end of grinding all the ingredients in order to collect all the remaining fat and ingredients adhering to the auger and the walls of the meat grinder. Sometimes recommendations are given to squeeze the bread. This makes some sense, since the squeezed bread is easier to scroll and absorbs the leftovers, and milk or water remaining after squeezing the bread regulates the juiciness of the mince adding based on consistency. I do it differently, in this case I did not squeeze, based on a small amount of milk and one egg.)
• Add fried mushrooms (champignons or porcini) and finely chopped cabbage to the minced meat. (I added more cabbage, so I just passed it through the meat grinder.)
• 
• 
• - Add spices to the minced meat. I was afraid to put hot mustard in the minced meat and put a spoonful of grain, rubbed fresh horseradish - 1 teaspoon, added a pinch of curry powder, the rest was according to the recipe.
• Minced meat with so many heterogeneous ingredients must be mixed well and then knocked out several times. (I had to add a glass of liquid to the minced meat (milk half and half with water), until a light and fluffy consistency was obtained when kneading. Focus on consistency - the cutlets should keep their shape when molded, but the minced meat should turn out to be very light, saturated with moisture.)
• Let stand for about 20 minutes in the cold. You can do more, since our onions are fried and will not give an unpleasant flavor.
• - We take out the minced meat, moisten the cutting board with water and, with our hands moistened with water, form round flat cutlets of medium size.
• 
• - We heat the ghee (vegetable oil or its mixture with butter, lard), roll the cutlets in breadcrumbs or flour and put them in a preheated pan. (I was lucky with the coating in the pan, and I get by with the minimum amount of oil - literally 1 tablespoon.)
• 
• 
• Fry without a lid for several minutes over medium heat, gently turn over, continue to fry for a few more minutes.
• 
• Then, if you want to get lush and juicy cutlets as a result, you need to add 2-3 tbsp. spoons of broth or even plain water, reduce heat to a minimum, cover and darken the cutlets for 5-7 minutes under the lid, turn off, let stand so that the cutlets absorb all the liquid. That is why, with this method, it is important not to burn the cutlets during frying and use a minimum of oil. Cutlets become fluffy and do not lose their juiciness after cooling.
• 
• 
• The cutlets turned out to be tasty, juicy, with a slightly spicy aftertaste, moreover, due to horseradish. I felt it, my husband did not notice.Curry doesn't go here at all, but if someone likes it, you can use it. The minimum that I added was not perceptible. Cabbage did not appear at all, but, probably, it made its own contribution to the overall flavor ensemble.
• I will repeat, excluding horseradish and curry. And if I get hold of porcini mushrooms, then definitely!
• 

Note

Many thanks to Irina for the sauerkraut recipe! We had dinner with these cutlets with cabbage, you can find out how to cook it here:

Sauerkraut without straining

I set aside part of the minced meat for the meat bread for standing (the recipe is very similar in ingredients to meat bread), I will report on the result.

I read the recipe. A very interesting combination of products. I will definitely try to do it, I think it's delicious.

Class !!! Good cutlets!
I love these cutlets. I didn't think of putting aside the minced meat for the mitlof, usually I leave it for the soup with meatballs. Thank you, Radochka, dear!

Olenka, thanks for the interesting cutlets And for the link to the sauerkraut

[Rada-dms]

Rada-dms, super recipe, just today I was going to cutlet, I will do it, I will report

Olya, the cutlets are very beautiful. The recipe is tempting. But I wouldn't give up the shit.

Bavarians know a lot about meat! Good cutlets! And the recipe is gorgeous!

Olya, what an appetizing still life Already drooling

Oh, how delicious it is !!!!

Note

Many thanks to Irina for the sauerkraut recipe! We had dinner with these cutlets with cabbage, you can find out how to cook it here:

Sauerkraut without straining

And how pleased I am ...
I will definitely cook these!

[tumanofaaaa]

tumanofaaaa, I suppose with porcini mushrooms? Or do you already have this deficit too?

Cabbage according to your recipe goes with a bang! So sincerely gave the link!

[tumanofaaaa]

tumanofaaaa, I suppose with porcini mushrooms? Or do you already have this deficit too?

ha, champignons go! not, not a deficit. other reasons. I am glad that I like cabbage. I also do not translate.

And here are mine, with finely chopped champignons, no horseradish

And here are mine, with finely chopped champignons, no horseradish

I would have erased the kolteka !!!!!

[Lerele]

Lerele, oooooh !!! Awesome! Luxurious, fried! Since they have already eaten their own, looking at yours, you will have to urgently repeat!

[Rada-dms]

Rada-dms, and noticed that they have no shit? they don't have shit, go ... maybe someone has an extra bag, don't you know?

[eye]

eye, and so I also think that it is necessary either horseradish or garlic !!! And then somehow too Bavarian - the taste of beer will kill!
And I had sacks with "young fresh horseradish", there was only one left!

[Kara]

Kara, tuskarorathank you girls! I also always admire and use your recipes!

Olya, the cutlets are very beautiful. The recipe is tempting. But I wouldn't give up the shit.

Thanks for good words!
I would add not fresh horseradish, but creamy! And without garlic then!
But there are so many additives that you can exclude - include for every taste! Thank you for your interest !

Yes, we have no horseradish or garlic, I missed it
And a bag of horseradish would not hurt us Although there is horseradish in the refrigerator

Class !!! Good cutlets!
I love these cutlets. I didn't think of putting aside the minced meat for the mitlof, usually I leave it for the soup with meatballs. Thank you, Radochka, dear!

You're my dear! Would treat with pleasure!
And sometimes I squeeze meatballs out of white grilled sausages into soup, of course, if they are of high quality! I even have a minestrone-style Italian noodle and meatball soup recipe.

A very interesting combination :-) we don't have porcini mushrooms, but mushrooms are all year round, thanks to Radochka for an interesting recipe, I took it to the bookmarks, the photo is super !!!

What tempting and mouth-watering cutlets! Thanks for the recipe, I will definitely cook it, I will exclude curry and garlic, but I will definitely add horseradish - it is very interesting how it affects the taste!

And I cooked yesterday! No shit! Very tasty and juicy! Thanks Olya. I like it. I will repeat. We ate, of course, with cabbage!

[Rada-dms]

Rada-dms, I give a report. I made it for dinner today. The photo shows the uneven consistency of the cutlets. The husband did not guess what was new in the cutlets. The taste is very interesting. I did not feel a pronounced note of any of the products, which is the beauty. I didn’t add horseradish (I didn’t have it, and not because I was against it) and added ordinary mustard (there was no grain). The mushrooms were frozen porcini. In short, this dish will be in our family. It will not replace ordinary cutlets, but as an exclusive I will definitely repeat. Restaurant dish. Thank you

And I cooked yesterday! No shit! Very tasty and juicy! Thanks Olya. I like it. I will repeat. We ate, of course, with cabbage!

Well, with your Belarusian cabbage, even Bavarian cutlets are juicy !!!
Very appetizing toasted !!! And what did you wear? Or not?

Ol, cutlets - what you need! Shika-a-a-a-arnye!

Well, with your Belarusian cabbage, even Bavarian cutlets are juicy !!!
Very appetizing toasted !!! And what did you wear? Or not?

in bread crumbs from the dried crust of your breads (in cabbage brine and squash), did you also notice the color? These are yellow crackers. I have a hybrid zucchini joint.

[tumanofaaaa]

tumanofaaaa, I see everything - such work !!!

Damn, I'm going to choke on saliva with you, I can't find my head from my meat grinder. And such cutlets want to be horror!

[Rada-dms]

Rada-dms, I give a report. I made it for dinner today. The photo shows the uneven consistency of the cutlets. The husband did not guess what was new in the cutlets. The taste is very interesting. I did not feel a pronounced note of any of the products, which is the beauty. I didn’t add horseradish (I didn’t have it, and not because I was against it) and added ordinary mustard (there was no grain). The mushrooms were frozen porcini. In short, this dish will be in our family. It will not replace ordinary cutlets, but as an exclusive I will definitely repeat. Restaurant dish. Thank you

Thank you so much for the detailed report and photos!

I also think that not for every day, but for a change I will sometimes do it.
I hid one cutlet, and in the cold form on the morning of the third day it sounded like mushroom taste, that's when it showed up! But I had almost tasteless champignons. I liked the cold cutlets even more, with horseradish and good bread!

[Vei]

Vei, I'm afraid to offer to make chopped ones, they will suddenly fall apart, but if you let it stand for a day, add another egg and roll
Although such work to cut with your hands, maybe not worth it? Can't you chop meat in a food processor, even in small portions?

I would have erased the kolteka !!!!!

And I would steal !!

I will definitely try it, interesting!

[Rada-dms]

Rada-dms, Well, I pranked yesterday with your recipe !!! I cooked rice for meatballs, but I wanted to. I remembered about your Bavarian cutlets and decided that instead of a roll, I would have rice. Sorry, of course, for the frivolous attitude to the finished recipe, but I got a variation on the theme ..... It turned out very tasty. I repeat once again that this recipe allows you to diversify the menu. How nice that in the bins of my head and my "bookmarks" on the forum there is such a wonderful recipe. : bravo: Only one thing, I can't get as juicy as in your picture.

[degteva]

degteva, you are a culinary creative !!! I am always for innovations !!!
And the chef, who is far away and little known to us, is the author of the recipe, I think he will survive !!! And then they come up with recipes, but we have to suffer!

About juiciness. It seems to me that juiciness depends on the quality of the meat and its fat content, the amount of onions or other juicy ingredients. Rice, unambiguously, does not contribute to juiciness, as it absorbs juice.
I have already noticed for a long time that before, when I marinated meat for barbecue, then later, when it was under oppression, so much liquid was released !!! And now you have to pour a lot of marinade, and the meat absorbs and absorbs everything.
I also have a dryish one sometimes, although I always do about the same, that's why I add liquid in the process of bringing the cutlets to readiness under a lid over low heat.
And yet, I always make very thin minced meat, beat it off and let it stand in the cold. That is, it is so liquid that cutlets are difficult to form, then it hardens a little and you can make cutlets.
When I was making this recipe, the meat was excellent, the mince was my own, and quite fatty.

[Rada-dms]

Rada-dmsThanks for the tips. I will definitely take into account. The liquids had to be added of course.