📝 About This Recipe
Bitochki are the elegant, smaller cousins of the classic Russian kotleti, traditionally shaped into thick, round medallions and braised to perfection. Originating from the French culinary influence on the Russian Imperial court, these cutlets are prized for their incredibly soft, 'velvet' texture achieved by soaking bread in milk. Bathed in a rich, savory smetana (sour cream) sauce, they represent the pinnacle of cozy, aristocratic home cooking.
🥗 Ingredients
The Meat Base
- 500 grams Ground Beef (80/20 lean-to-fat ratio for juiciness)
- 300 grams Ground Pork (adds essential tenderness)
- 3 slices White Bread (stale, crusts removed)
- 1/2 cup Whole Milk (for soaking the bread)
- 1 medium Yellow Onion (very finely grated or processed to a paste)
- 2 cloves Garlic (minced)
- 1 large Egg (lightly beaten)
- 1.5 teaspoons Salt (or to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 2 tablespoons Butter (unsalted, for frying)
- 2 tablespoons Neutral Oil (such as sunflower or grapeseed)
The Mushroom Cream Sauce
- 250 grams Cremini Mushrooms (thinly sliced)
- 1 cup Sour Cream (full fat, at room temperature)
- 1/2 cup Beef Broth (low sodium)
- 1 tablespoon All-purpose Flour (to thicken)
- 2 tablespoons Fresh Dill (finely chopped)
👨🍳 Instructions
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1
Place the stale bread slices in a small bowl and pour the milk over them. Let soak for 10 minutes until the bread is completely soft.
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2
In a large mixing bowl, combine the ground beef and ground pork. Using your hands, mix them gently just to incorporate.
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3
Squeeze the excess milk out of the bread with your hands. Mash the softened bread into a paste and add it to the meat mixture.
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4
Add the grated onion (and its juices), minced garlic, beaten egg, salt, and black pepper to the bowl.
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5
Mix the meat thoroughly for about 3-5 minutes. The secret to a good bitochki is 'throwing' the meat: pick up the mass and slap it back into the bowl several times to develop the proteins for a bouncy texture.
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6
With dampened hands, portion the meat into small balls (about 50-60g each). Flatten them slightly into thick, round medallions, roughly 2 inches in diameter and 1 inch thick.
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7
Heat the oil and butter in a large skillet over medium-high heat. Once the butter foams, add the bitochki in batches, ensuring not to crowd the pan.
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8
Sear the medallions for 3-4 minutes per side until a golden-brown crust forms. They don't need to be cooked through yet. Remove and set aside on a plate.
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9
In the same skillet, add the sliced mushrooms. Sauté for 5-6 minutes until they release their moisture and turn golden.
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10
Sprinkle the flour over the mushrooms and stir for 1 minute to cook out the raw flour taste.
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11
Slowly whisk in the beef broth, scraping the bottom of the pan to release the flavorful browned bits (fond).
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12
Lower the heat to medium-low. Stir in the sour cream until the sauce is smooth and simmering gently. Do not let it boil vigorously or the cream may curdle.
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13
Place the browned bitochki back into the sauce. Cover the skillet with a lid and simmer for 10-12 minutes, turning the meat once halfway through.
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14
Taste the sauce and adjust seasoning with salt and pepper. Stir in half of the fresh dill.
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15
Garnish with the remaining dill and serve immediately while piping hot.
💡 Chef's Tips
Always use room temperature sour cream to prevent the sauce from breaking when it hits the warm pan. Grating the onion instead of chopping it ensures the meat stays incredibly moist and the texture remains uniform. Don't skip the bread-soaking step; this 'panade' is what differentiates a Russian bitochki from a standard hamburger patty. If the sauce becomes too thick, thin it out with a splash of milk or extra broth until it reaches a silky consistency. For an even lighter texture, you can substitute the ground pork with ground veal or even chicken.
🍽️ Serving Suggestions
Serve over a bed of buttery mashed potatoes (pyure) to soak up the mushroom gravy. Pair with a side of 'Kasha' (buckwheat groats) for a truly authentic rustic Russian experience. Accompany with pickled cucumbers or a crisp 'Vitamin' cabbage salad to cut through the richness of the cream. A chilled glass of Morse (cranberry drink) or a crisp dry white wine balances the savory flavors beautifully. Serve with a thick slice of toasted dark rye bread rubbed with a clove of raw garlic.