Persons: 2-4 Cost: $$$$ Level: easy Time: 30-35min Ingredients: easy to find
Most likely, the origins of today’s Mielony cutlet (meatloaf) can be traced back to the Pozharsky (Pozarski) cutlet, named after count Dmitry Pozharsky. In fact, both share a similar preparation, with the exception that the Pozharsky cutlet is a breaded ground chicken or veal patty and Mielony cutlet is usually made with ground pork or beef with the addition of an egg. In Warsaw, restaurants served Pozharsky cutlets as far back as the mid-nineteenth century.
I like to think about Mielony (or “Sznycel” in Malopolska) as a polish hamburger; in fact, when I was younger my mum would often pack Mielony sandwiches in my schoolbag – it was always the best, as it’s really tasty even when eaten cold.
Traditionally in Poland, we serve this dish with beetroots and mashed potatoes, however as the flavour is not too imposing, is easy to be paired with various side dishes. Today I have prepared my mum’s recipe with my own personal touch – and my grandfather Stasiek’s recipe for mashed potatoes.
#What you need
- 150g ground beef
- 150g ground pork
- 1 onion
- 1 sweet pear
- 1 egg
- half a bread roll
- 2 tablespoons Coconut Oil
- salt, pepper (the best sea salt and freshly ground black pepper)
- 4-5 potatoes
- 100ml milk
- 60-80g half-salt butter
- 1 raw beetroot (red)
*If you would like to skip the side dishes, go directly to #step2
Let’s start by peeling and halving the potatoes before placing in a pot and covering with cold water. Add 100ml of milk and season with salt. Cook over medium heat until the potatoes become soft (roughly 30 min with a slightly open lid).
Prepare 2 bowls: In a small bowl, soak the bread roll in water for around 15sec then squeeze the water out. In a big bowl mix 150g of ground beef, 150g ground pork, one raw egg, one finely chopped onion and the squeezed bread roll. Season with sea salt and freshly ground black pepper.
Hand knead everything so you end up with a solid, uniform mass – season from time to time with salt and pepper. Set the bowl aside. Peel one tender and sweet pear, then use melon spoon to dig out nice, round balls. If you don’t have this kind of spoon you can substitute with a teaspoon.
You will need a well-organized workplace for this step. The best way to avoid additional cleaning is to group all your ingredients around the pan, according to the steps illustrated above.
Add 2 tablespoons of coconut oil into your pan. As the oil heats up, we can prepare our Mielony. Take one pear ball and place it in the center of your smoothed and rounded meatball – being careful not make the meatballs too big (should be no bigger than your fist). Next, roll it in breadcrumbs. Repeat all the steps with the rest of the meat and pears. Place meatballs in the pan and cook until golden – remember to flip the cutlet on each side, to be evenly browned.
Getting back to our side dish, at this point our potatoes should be ready. Drain the water, add ¼ of the salted butter and season with salt. For the first round of mashing, I suggest using a masher. For the second round, add another the remaining butter and mash with a fork until smooth and silky. From time to time, you can season with salt and add more butter if the texture is not smooth enough.
Now, the last step, where we will decorate our plate. Start by taking a beet and washing gently under cold water in order to remove the hard skin. Next, cut into very thin (as thin as possible) round slices and place on the plate as shown in the illustration above (should be around 6-7 slices). Then carefully spoon out mashed potatoes and top it off with our Mielony. Et voila! It’s ready to be served and enjoyed :), If you want to add some color you can sprinkle with chopped parsley or dill. Wish you Smacznego! 🙂
The dish can stand in the fridge around 1-2 days
It taste well made as a cold sandwich
Accessories used in the photos⇒
Plate: Polish traditional set Bolesławiec (Cepelia)
Flowers: yellow mimosa