This recipe combines tender ground beef cutlets, perfectly cooked rice, and a rich, creamy sauce to create a comforting and satisfying meal. The ground beef cutlets are enhanced with finely chopped Chinese cabbage, adding a subtle crunch and extra flavor. Paired with a simple side of rice and topped with a delicious sauce made from sour cream, carrots, and garlic, this dish is sure to become a family favorite.
Preparation Time
- Total Preparation Time: 1 hour 15 minutes
- Active Preparation Time: 30 minutes
- Cooking Time: 45 minutes
Full Recipe:
Ingredients
For the Rice:
- Vegetable oil (for cooking)
- 1/2 cup rice (200 ml cup)
- 1 glass of water (200 ml glass)
- Salt (to taste)
For the Ground Beef Cutlets:
- 1/2 Chinese cabbage, finely chopped
- 2 cups of boiling water
- 500 g minced meat
- 1 onion, finely chopped
- 1 clove of garlic, minced
- 1 egg
- 1 teaspoon salt
- Pepper (to taste)
- 3 tablespoons of breadcrumbs
For the Sauce:
- Vegetable oil (for frying)
- 1 onion, finely chopped
- 1 carrot, grated
- 2 cloves of garlic, minced
- 200 g sour cream
- 500 ml water
- Salt (to taste)
- Pepper (to taste)
Directions
Prepare the Rice:
- Cook the Rice:
- In a small pot, heat a little vegetable oil over medium heat.
- Add the rice and stir for a minute to coat the grains with oil.
- Pour in 1 glass of water and add salt to taste.
- Bring the water to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 15 minutes or until the rice is tender and the water is absorbed.
- Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
Prepare the Ground Beef Cutlets:
- Blanch the Cabbage:
- Place the finely chopped Chinese cabbage in a large bowl and pour 2 cups of boiling water over it. Let it sit for a minute, then drain and squeeze out any excess water. Set aside.
- Mix the Cutlet Ingredients:
- In a mixing bowl, combine the minced meat, blanched cabbage, finely chopped onion, minced garlic, egg, salt, pepper, and breadcrumbs. Mix thoroughly until all ingredients are well incorporated.
- Shape and Cook the Cutlets:
- Form the mixture into small patties or cutlets.
- In a frying pan, heat some vegetable oil over medium heat. Fry the cutlets in batches until they are golden brown on both sides and cooked through, about 5-7 minutes per side. Remove and set aside.
Prepare the Sauce:
- Cook the Vegetables:
- In the same pan, add a little more vegetable oil if needed and sauté the finely chopped onion, grated carrot, and minced garlic until softened, about 5 minutes.
- Make the Sauce:
- Add the sour cream and water to the pan with the sautéed vegetables. Stir well to combine.
- Season with salt and pepper to taste.
- Bring the sauce to a gentle simmer and cook for about 5 minutes until it thickens slightly.
- Combine the Cutlets with the Sauce:
- Return the cooked cutlets to the pan with the sauce, ensuring they are coated with the sauce. Simmer for an additional 5 minutes to allow the flavors to meld.
Serve:
- Plate the Dish:
- Serve the ground beef cutlets over a bed of rice, generously spooning the creamy sauce over the top. Garnish with fresh herbs if desired.
Cooking Tips
- Cabbage: Make sure to squeeze out excess water from the blanched cabbage to prevent the cutlet mixture from becoming too wet.
- Rice: For fluffier rice, rinse it under cold water before cooking to remove excess starch.
- Sauce: Adjust the consistency of the sauce by adding more or less water, depending on your preference.
Nutritional Benefits
- Chinese Cabbage: Adds vitamins A and C, as well as fiber, to the dish.
- Sour Cream: Provides creaminess and adds a rich flavor to the sauce.
Dietary Information
- This recipe is rich in protein and can be made gluten-free by using gluten-free breadcrumbs.
Nutritional Facts (per serving, based on 4 servings)
- Calories: Approximately 450 kcal
- Protein: 25 grams
- Carbohydrates: 35 grams
- Fat: 22 grams
- Fiber: 3 grams
Storage
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a frying pan or microwave until warmed through.
Why You’ll Love This Recipe
- Comforting: The combination of tender cutlets, creamy sauce, and fluffy rice makes for a comforting and satisfying meal.
- Nutritious: Packed with protein and vegetables, this dish is both healthy and filling.
- Family-Friendly: The flavors are mild and appealing, making it a hit with both kids and adults.
Conclusion
This ground beef cutlet recipe with rice and creamy sauce is a comforting and delicious meal that is sure to please the whole family. The tender, flavorful cutlets paired with the creamy sauce and perfectly cooked rice make for a satisfying dish that’s perfect for any occasion. Easy to prepare and packed with nutrients, this recipe is a must-try for anyone looking for a hearty and wholesome meal.
Frequently Asked Questions
- Can I use a different type of meat?
- Yes, ground turkey, chicken, or pork can be used as a substitute for ground beef.
- Can I make the cutlets ahead of time?
- Yes, you can prepare the cutlets ahead of time and refrigerate them. Just reheat in the sauce before serving.
- How can I make this dish gluten-free?
- Use gluten-free breadcrumbs and ensure all other ingredients are gluten-free.
- Can I freeze the cutlets?
- Yes, the cutlets can be frozen before cooking or after cooking. Thaw in the refrigerator before cooking or reheating.
- What can I serve with this dish?
- Serve with a side of steamed vegetables, a fresh salad, or crusty bread.
- Can I add other vegetables to the sauce?
- Yes, mushrooms, bell peppers, or zucchini would make great additions to the sauce.
- How do I keep the cutlets from falling apart?
- Make sure the mixture is well-combined and not too wet. Chilling the mixture for 30 minutes before shaping can also help.
- Can I use a different type of rice?
- Yes, basmati, jasmine, or brown rice can be used, but cooking times may vary.
- Can I make this recipe dairy-free?
- Use a dairy-free sour cream alternative and cook the rice in vegetable broth instead of butter.
- How do I thicken the sauce if it’s too thin?
- Simmer the sauce longer to reduce it, or stir in a slurry made from 1 tablespoon of cornstarch mixed with 2 tablespoons of water.