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This recipe combines tender ground beef cutlets, perfectly cooked rice, and a rich, creamy sauce to create a comforting and satisfying meal. The ground beef cutlets are enhanced with finely chopped Chinese cabbage, adding a subtle crunch and extra flavor. Paired with a simple side of rice and topped with a delicious sauce made from sour cream, carrots, and garlic, this dish is sure to become a family favorite.
Prepare the Rice:
Cook the Rice:
In a small pot, heat a little vegetable oil over medium heat.
Add the rice and stir for a minute to coat the grains with oil.
Pour in 1 glass of water and add salt to taste.
Bring the water to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 15 minutes or until the rice is tender and the water is absorbed.
Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
Prepare the Ground Beef Cutlets:
Blanch the Cabbage:
Place the finely chopped Chinese cabbage in a large bowl and pour 2 cups of boiling water over it. Let it sit for a minute, then drain and squeeze out any excess water. Set aside.
Mix the Cutlet Ingredients:
In a mixing bowl, combine the minced meat, blanched cabbage, finely chopped onion, minced garlic, egg, salt, pepper, and breadcrumbs. Mix thoroughly until all ingredients are well incorporated.
Shape and Cook the Cutlets:
Form the mixture into small patties or cutlets.
In a frying pan, heat some vegetable oil over medium heat. Fry the cutlets in batches until they are golden brown on both sides and cooked through, about 5-7 minutes per side. Remove and set aside.
Prepare the Sauce:
Cook the Vegetables:
In the same pan, add a little more vegetable oil if needed and sauté the finely chopped onion, grated carrot, and minced garlic until softened, about 5 minutes.
Make the Sauce:
Add the sour cream and water to the pan with the sautéed vegetables. Stir well to combine.
Season with salt and pepper to taste.
Bring the sauce to a gentle simmer and cook for about 5 minutes until it thickens slightly.
Combine the Cutlets with the Sauce:
Return the cooked cutlets to the pan with the sauce, ensuring they are coated with the sauce. Simmer for an additional 5 minutes to allow the flavors to meld.
Serve:
Plate the Dish:
Serve the ground beef cutlets over a bed of rice, generously spooning the creamy sauce over the top. Garnish with fresh herbs if desired.
Cooking Tips
Cabbage: Make sure to squeeze out excess water from the blanched cabbage to prevent the cutlet mixture from becoming too wet.
Rice: For fluffier rice, rinse it under cold water before cooking to remove excess starch.
Sauce: Adjust the consistency of the sauce by adding more or less water, depending on your preference.
Nutritional Benefits
Chinese Cabbage: Adds vitamins A and C, as well as fiber, to the dish.
Sour Cream: Provides creaminess and adds a rich flavor to the sauce.
Dietary Information
This recipe is rich in protein and can be made gluten-free by using gluten-free breadcrumbs.
Nutritional Facts (per serving, based on 4 servings)
Calories: Approximately 450 kcal
Protein: 25 grams
Carbohydrates: 35 grams
Fat: 22 grams
Fiber: 3 grams
Storage
Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in a frying pan or microwave until warmed through.
Why You’ll Love This Recipe
Comforting: The combination of tender cutlets, creamy sauce, and fluffy rice makes for a comforting and satisfying meal.
Nutritious: Packed with protein and vegetables, this dish is both healthy and filling.
Family-Friendly: The flavors are mild and appealing, making it a hit with both kids and adults.
Conclusion
This ground beef cutlet recipe with rice and creamy sauce is a comforting and delicious meal that is sure to please the whole family. The tender, flavorful cutlets paired with the creamy sauce and perfectly cooked rice make for a satisfying dish that’s perfect for any occasion. Easy to prepare and packed with nutrients, this recipe is a must-try for anyone looking for a hearty and wholesome meal.
Frequently Asked Questions
Can I use a different type of meat?
Yes, ground turkey, chicken, or pork can be used as a substitute for ground beef.
Can I make the cutlets ahead of time?
Yes, you can prepare the cutlets ahead of time and refrigerate them. Just reheat in the sauce before serving.
How can I make this dish gluten-free?
Use gluten-free breadcrumbs and ensure all other ingredients are gluten-free.
Can I freeze the cutlets?
Yes, the cutlets can be frozen before cooking or after cooking. Thaw in the refrigerator before cooking or reheating.
What can I serve with this dish?
Serve with a side of steamed vegetables, a fresh salad, or crusty bread.
Can I add other vegetables to the sauce?
Yes, mushrooms, bell peppers, or zucchini would make great additions to the sauce.
How do I keep the cutlets from falling apart?
Make sure the mixture is well-combined and not too wet. Chilling the mixture for 30 minutes before shaping can also help.
Can I use a different type of rice?
Yes, basmati, jasmine, or brown rice can be used, but cooking times may vary.
Can I make this recipe dairy-free?
Use a dairy-free sour cream alternative and cook the rice in vegetable broth instead of butter.
How do I thicken the sauce if it’s too thin?
Simmer the sauce longer to reduce it, or stir in a slurry made from 1 tablespoon of cornstarch mixed with 2 tablespoons of water.Preparation Time
Total Preparation Time: 1 hour 15 minutes
Active Preparation Time: 30 minutes
Cooking Time: 45 minutes
Full Recipe:
Ingredients
For the Rice:
Vegetable oil (for cooking)
1/2 cup rice (200 ml cup)
1 glass of water (200 ml glass)
Salt (to taste)
For the Ground Beef Cutlets:
1/2 Chinese cabbage, finely chopped
2 cups of boiling water
500 g minced meat
1 onion, finely chopped
1 clove of garlic, minced
1 egg
1 teaspoon salt
Pepper (to taste)
3 tablespoons of breadcrumbs
For the Sauce:
Vegetable oil (for frying)
1 onion, finely chopped
1 carrot, grated
2 cloves of garlic, minced
200 g sour cream
500 ml water
Salt (to taste)
Pepper (to taste)
Directions
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