JUICY BEEF CUTLETS WITH MUSHROOM GRAVY

INGREDIENTS

For Cutlets:

1 pound ground beef
1 large onion
1 large egg
1 tablespoon fresh dill
3 slices French bread (see also note above)
1 1/2 tsp salt

freshly ground black pepper
1 to 1 1/2 cups panko bread crumbs

For Gravy:

10 white mushrooms, sliced
1 tbsp butter
2 medium shallots, diced
1 large carrot, grated
3 minced garlic cloves
1 1/2 tbsp flour

salt and pepper
1/2 tsp smoked paprika
2 cups beef broth
1 cup cream or half-and-half
1 to 2 tbsp fresh dill
1 pound egg noodles, or mashed potatoes


INSTRUCTIONS
Prepare the beef cutlets first. Using a cheese grater, grate the onion into a large bowl. You can also use a food processor. To the bowl, add the ground beef, egg, and season with salt, pepper and fresh dill. Soak the bread in a bowl of water and squeeze out a bit water if too much is absorbed; I like to use a 6-inch piece of baguette.

Break the baguette into small pieces and add to the bowl. Using your hands, mix all the ingredients together until a uniform mixture forms. Use a measuring scoop (mine was 3 tablespoons) to portion the mixture into cutlet sized portions. Place the panko bread crumbs into a small bow. Press each cutlet into a flat oval shape, then drop into the bread crumbs, coating well all over.

Preheat a large frying pan with a few tablespoons of olive oil over medium heat. Add the cutlets to the pan, spacing them out evenly. Avoid over-crowding the pan; cook the cutlets in batches. Fry the cutlets 4 to 6 minutes on each side, until golden brown. Make sure cutlets cook all the way through; check with a meat thermometer if need - it needs to reach 160F. Remove the cutlets onto a tray lined with paper towels to absorb any excess oil; keep warm until ready to serve.

Next, prepare the mushroom gravy. Melt the butter in a large saute pan, along with a bit of olive oil, over medium heat. Add the mushrooms and saute for 4 to 5 minutes, until the mushrooms are nicely browned. Season the mushrooms with a bit of salt once they're browned, then remove them from the pan into a large bowl.

Into the same pan, add the diced shallots and grated carrot. Saute the two for 2 to 3 minutes, until the onion is tender. Add the garlic, season with salt, pepper and smoked paprika; cook for another minute or two. Next, add the flour and toss with a spatula until the veggies are coated; cook the flour for about a minute.

Begin adding the beef broth, a little at a time and scrape the flour from the bottom of the pan. Wait for the sauce to thicken before adding more broth. Return the mushrooms to the pan and cook the sauce over medium heat for 4 to 8 minutes, until the sauce reaches desired consistency. Add the cream and fresh dill last and cook for a few minutes, until simmering.

Serve the gravy over cooked egg noodles or mashed potatoes with a 2 to 3 cutlets on the side.

Recipe Source: JUICY BEEF CUTLETS WITH MUSHROOM GRAVY