Bryzol – Polish beef cutlet
Bryzol is a dish straight from the socialist era of Poland. This is a simple dish in the form of cutlets, which can be prepared from minced meat or chopped meat, either beef or pork. After mincing or chopping, the meat is seasoned with only basic spices, i.e. salt and pepper, an egg is added to the meat mass, kneaded and formed into balls, which are rolled in flour. After rolling them in flour, the meat balls should be flattened. The thinner you flatten them, the thinner the piece of meat you will get after frying – it is worth bearing in mind however, that the cutlets will shrink slightly during frying. Fried cutlets are most often served with mushrooms fried with onion or just with fried onion.
This home-cooked meal tastes good served with extras. You can choose boiled potatoes or mashed potatoes and of course serve it with your favourite vegetable salad, pickles, fried beetroot or boiled cabbage. I encourage you to try the following recipe for beef bryzol and I hope you will enjoy it.
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Ingredients for bryzol – Polish beef cutlet.
- 500 g minced beef
- 1 small egg
- 2-3 tablespoons of flour
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 4 tablespoons of oil
Additionally:
- 200 g onion
- a pinch of salt
- a pinch of black pepper
- 250 g mushrooms
How to make bryzol – Polish beef cutlet.
Put the minced beef in a bowl, add the egg, salt and pepper then knead the meat mass very thoroughly. Divide the mass into four parts, form each into a ball, coat in flour and flatten well in the palm of your hand. Pour oil into a thick-bottomed frying pan, heat it and when hot, place the meat cutlets on it. Fry on a medium heat, tending to low until they are well browned on all sides. Transfer the fried meat to a plate.
In the same pan, add the sliced onion, fry for a moment, then add the sliced mushrooms, then salt and black pepper. Fry for about 8 minutes on a medium heat. Serve the bryzol with mushrooms fried with onion, your favourite salad and potatoes.
Good to know when making bryzol – Polish beef cutlet.
I use a ready-made beef mix. However, you can use any one piece, such as shoulder or entrecote.
Before being placed in the pan, the cutlets are about two centimetres thick. I fry such thick cutlets for about 15 minutes.
Do you like beef dishes? If so, try our recipe for Beef ragu.
