Called mielone kotlety, which translates to “ground cutlets,” or klupskies, you’ll sometimes find these with veal in the mix as well or served on rye bread instead of in a gravy. Like any good regional dish, these have as many iterations as there are families who make them.
For the patties:
1 lb ground pork
1 lb ground beef
1 sleeve saltine crackers, crushed
2/3 cup milk
2 eggs, beaten
1 small yellow onion, minced
1 green bell pepper, minced
1 tablespoon of dried dill
1/2 tablespoon of garlic powder
1 tablespoon dried parsley
1/2 teaspoon nutmeg
2 tablespoons butter
For the mushroom sauce:
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