Veal Pojarski
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- ¼cup dried porcini mushrooms
- 4tablespoons unsalted butter
- 1shallot, finely chopped
- 1clove garlic, minced
- ¼cup torn, day-old white-bread pieces (no crusts)
- ¼cup of milk
- 8ounces diced roasted veal, pork or beef
- 8ounces ground veal
- Leaves of 1 thyme sprig
- 1egg, lightly beaten
- 1teaspoon salt
- pepper
- 2clean veal or lamb chop bones (optional; available at butcher shops)
- 4thin slices bacon
Nutritional analysis per serving (2 servings)
1151 calories; 86 grams fat; 40 grams saturated fat; 2 grams trans fat; 32 grams monounsaturated fat; 7 grams polyunsaturated fat; 25 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 69 grams protein; 1134 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Soak the mushrooms in warm water to cover until soft (about 30 minutes), then drain and coarsely chop.
- Step 2
Heat oven to 450 degrees.
- Step 3
In a large skillet, melt ½ the butter over medium heat. Add the mushrooms, shallot and garlic. Cook, stirring, until shallot is translucent and soft, about 5 minutes. (Do not brown.) Transfer to a plate and set aside to cool for 5 minutes.
- Step 4
Soak bread in milk for 15 minutes, then lightly squeeze dry.
- Step 5
In a large bowl, combine porcini mixture, soaked bread, roasted meat, ground veal, thyme, egg and salt. To taste for seasoning, heat a small skillet and fry a chunk of the mixture until browned. Add salt and pepper to mixture, to taste.
- Step 6
Divide the mixture in half and shape each half into a ball, with a slightly flattened top and bottom. If using bones, poke a hole in one side of each ball and stick a bone into the hole.
- Step 7
Put the remaining 2 tablespoons butter in a heavy baking dish and gently lay the balls side by side. Lay 2 pieces of bacon on each and roast for 30 to 40 minutes, basting every 4 or 5 minutes, until sizzling and fragrant. Remove bacon for last 5 minutes of cooking. Serve hot.
Private Notes
Comments
Where in the recipe is the delicious looking sauce with mushrooms?
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
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.
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
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.
Although the recipe specifies porcini, the illustration shows chanterelles. Though tasty, porcini would be better.