Looking for something different to do with ground beef, I found a recipe for Kotlety Wolowe Siekane (Polish Ground Beef Cutlets) in Polish Cookery by Marja Ochorowicz-Montowa. My one complaint with this cookbook is that the instructions often refer to another recipe, leaving the reader flipping back and forth, trying to meld the two recipes.
Other than being inconvenient, I didn’t realize it had led to a problem until I began this write-up. Kotlety Wolowe Siekane (Polish Ground Beef Cutlets) are recipe #41.
It starts off, “Prepare meat as in #40, omitting the fish.” The recipes are on different pages, and apparently, as I flipped back and forth, I glommed onto #36, which also has similar ingredients. We loved the way they turned out, so it wasn’t really a problem!
I’m writing this up the way I actually did it, so given the above, it may be different from the way other people make these ground beef cutlets. What I actually did, differs a bit from the given, more typically Polish, instructions.
I didn’t have fresh rolls, so I used dried bread crumbs. I always have dried breads crumbs since my time in PL. Stale bread? Dry it out and blitz it in the food processor, or use that favorite Polish kitchen tool, the box grater.
The recipe calls for running the meat, milk soaked rolls, and bacon through a meat grinder twice. I do have a meat grinder attachment for my mixer, something not common in American kitchens, but it just seemed like to much trouble, and I was getting a late start in preparing this.
So here, my friends, it the round about version of Kotlety Wolowe Siekane (Polish Ground Beef Cutlets). They were delicious, reminiscent of Salisbury Steak.
As we were finishing our late dinner, Ed suggested that he take one for his lunch the next day. Very delicious, with a steak-like texture; I hope you’ll enjoy them and share this with all of your beef loving friends!
A delicous Polish steak-like cutlet made with ground beef
- 1/2 large onion, finely diced
- 1 tablespoon butter
- 1/2 cup dried bread crumbs
- 1/2 cup milk
- 1 egg
- 2 pounds ground beef (or mix of beef and pork)
- 4 slices bacon, finely diced (easier if they’re lightly frozen)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- dash of ground marjoram
- flour for dredging
- 2 tablespoons butter
- 1 cup beef stock
- Cook onion in 1 tablespoon butter until just beginning to brown, cool
- Add bread crumbs and milk to a bowl, stir, add egg, ground meat, bacon, salt, pepper, marjoram, and cooked onions
- Mix until well combined, form into 6 oblong patties about an inch thick, lightly dredge in flour
- Brown meat patties (on both sides) in 2 tablespoons melted butter, add beef broth, cover and simmer for 1 hour
Add extra delicousness by serving topped with sauted mushrooms and a bit of the cooking broth, and a sprinkle of fresh herbs. In this case, garlic chives.
Keywords: Kotlety Wolowe Siekane (Polish Ground Beef Cutlets)
An accountant by trade and a food blogger since 2009, Lois Britton fell in love with Polish cuisine during the years she lived in Poznań, Poland. As the creator of PolishHousewife.com, she connects readers with traditional Polish recipes. Lois has a graduate certificate in Food Writing and Photography from the USF. She is the author of The Polish Housewife Cookbook, available on Amazon and on her website.