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Kitty
Where in the recipe is the delicious looking sauce with mushrooms?
vk
I am from Russia, and I know dozens of recipes of Pojarsky veal and /or chicken, or their combination, but I've never heard of combining raw and cooked meat. It is against the idea of the original recipe, because cooked meat cannot give juice to the “kotleta” , and it should be juicy and tender, it is the key thing. The basic receipe is:ground veal or veal and chicken, or just chicken, bread soaked in cream, butter, onion cooked in butter and olive oil,breadcrumbs to fry, and no bacon, no bone
Riggs
Call me picky, but where in the recipe is that luscious looking bunch of celery prepared? The dish looks super- when I first looked at it my thought was -go buy a veal chop and cook now. Anyway the bone must be HUGE to dwarf the celery, or is it some mysterious NY green market miniature. Curious. I hope to make.
Justician
It says that you cook a small portion to taste for seasoning. Just take about a tablespoon, make it into a small patty and fry it as a taster. Just make sure the cook does not decide on too many tests.
Su
Riggs, that looks like a baby celery, which is indeed a farmers' market or upscale grocery sort of thing, but you could just as deliciously make braised celery hearts. I see a few braised celery recipes on this site, but you'll find more elsewhere and the technique is a standard braise. Just be sure to use a well-flavored stock and glaze with some veal demi-glace if you want something that looks like this picture.
Apples'nOranges
Sauce recipe, please? I'd like LOTS of that delicious looking gravy!
sushicata
lol, reserve for dog!
Mark
Riggs, that appears to be baby fennel.
Renorose
Reminiscent of city chicken, a tasty treat.
Mary
How do you get ground meat to look like a filet mignon?
vk
I am from Russia, and I know dozens of recipes of Pojarsky veal and /or chicken, or their combination, but I've never heard of combining raw and cooked meat. It is against the idea of the original recipe, because cooked meat cannot give juice to the “kotleta” , and it should be juicy and tender, it is the key thing. The basic receipe is:ground veal or veal and chicken, or just chicken, bread soaked in cream, butter, onion cooked in butter and olive oil,breadcrumbs to fry, and no bacon, no bone
candaceb108
It's cooking, so I'm not sure how it tastes. I too wanted the instructions for the sauce, a bit of a come-on that picture. Having followed directions explicitly, I found the the meat mixture to be quite wet once combined. So I added a smallish amount of dried bread crumbs I had so that the meat would hold a shape. Also, I diced the precooked roast meat, but I am not sure I diced it small enough. The chunks are quite apparent in the raw meat ball.
We'll see.
Dave C
Although the recipe specifies porcini, the illustration shows chanterelles. Though tasty, porcini would be better.
Leah
Is there a sentence missing? Recipe in Step 5 says take a chunk of the mixture and fry until brown. Then in Step 6 goes on to say divide mixture into two portions, etc. What do you do with fried chunk, which implies only a part of the whole. Mix it back in? Consume to check taste? Reserve for dog?
Justician
It says that you cook a small portion to taste for seasoning. Just take about a tablespoon, make it into a small patty and fry it as a taster. Just make sure the cook does not decide on too many tests.
sushicata
lol, reserve for dog!
Mary
How do you get ground meat to look like a filet mignon?
Bill Olson
The recipe doesn't match the picture e.g. mushroom sauce not listed and in Step 5 what does "and fry a chunk of the mixture until browned" mean. Does it mean all of it or just a portion of the mixed ingredients ...do you fry the "chunk" as one big ball, flattened or broken up.
Apples'nOranges
Sauce recipe, please? I'd like LOTS of that delicious looking gravy!
Renorose
Reminiscent of city chicken, a tasty treat.
Kitty
Where in the recipe is the delicious looking sauce with mushrooms?
Jayne Robertson
I think that the sauce forms in the bottom of the baking dish as the juices from the meat mix with the butter in the dish. The mushrooms and the meat glisten from the basting of those juices over everything. At least that's my guess. Not making it until tomorrow!
Riggs
Call me picky, but where in the recipe is that luscious looking bunch of celery prepared? The dish looks super- when I first looked at it my thought was -go buy a veal chop and cook now. Anyway the bone must be HUGE to dwarf the celery, or is it some mysterious NY green market miniature. Curious. I hope to make.
Mark
Riggs, that appears to be baby fennel.
Su
Riggs, that looks like a baby celery, which is indeed a farmers' market or upscale grocery sort of thing, but you could just as deliciously make braised celery hearts. I see a few braised celery recipes on this site, but you'll find more elsewhere and the technique is a standard braise. Just be sure to use a well-flavored stock and glaze with some veal demi-glace if you want something that looks like this picture.
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