An easy and quick recipe for juicy, flavorful beef cutlets using ground beef, served with a creamy and aromatic mushroom gravy! You’ll fall in love with this Eastern European recipe from the very first bite! I love to serve these cutlets with wide egg noodles or creamy mashed potatoes. Either way, get ready to receive plenty of compliments! Looking for more Eastern European recipes? Check out my new cookbook, Beyond Borscht!
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How To Make Juicy Cutlets!
I always use this recipe and only this recipe for beef cutlets because these are unbelievably juicy! I use 80% lean ground beef and that additional bit of fat adds both flavor and moisture. The secret to these juicy cutlets is onion puree! It adds so much flavor and also tons of juice. My other secret ingredient is soaked baguette or bread! I use a chunk of day-old baguette soaked in water. The bread does a few things – makes the cutlets lighter and fluffier and adds more moisture!
This recipe has been in my family for generations, literally! It just one of those classic Eastern European recipes that sticks around forever because it’s delicious and quick to make. My Ukrainian mom would make a variety cutlets for our family all the time, using beef such as in this recipe or pork, chicken and even fish. She would serve the cutlets plain or make with this incredible mushroom gravy. It’s made with loads of mushrooms, onion, carrots, garlic and of course, dill! You can’t have an Eastern European dish without dill!
Looking for more Eastern European recipes? Check out my new cookbook, Beyond Borscht and these delicious recipes:
- Try my ‘Creamy Beef Stroganoff’ next! You’ll love everything about this dish.
- And these ‘Easy Stuffed Peppers’ are also made with ground beef – another one of my mom’s recipes!
- Classic Beef Borscht – traditional, hearty beet and beef soup!
- Turkey Meatballs with Gravy – the best ever meatballs recipe! So juicy and flavorful with a creamy mushroom gravy and mashed potatoes!
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Need some supplies to make this recipe? You can get them here (Amazon affiliate links):
- This set of glass mixing bowls are great for prepping and mixing ingredients.
- I love my Analon non-stick frying pan – it’s lasted me forever and works the same as day one.
- And this two-handle stainless steel saute pan is similar to the one I have.
Juicy Beef Cutlets With Gravy (video)
- 1 pound ground beef
- 1 large onion
- 1 large egg
- 1 tablespoon fresh dill
- 3 slices French bread, see also note above
- 1 1/2 tsp salt
- freshly ground black pepper
- 1 to 1 1/2 cups panko bread crumbs
- 10 white mushrooms, sliced
- 1 tbsp butter
- 2 medium shallots, diced
- 1 large carrot, grated
- 3 minced garlic cloves
- 1 1/2 tbsp flour
- salt and pepper
- 1/2 tsp smoked paprika
- 2 cups beef broth
- 1 cup cream or half-and-half
- 1 to 2 tbsp fresh dill
- 1 pound egg noodles, or mashed potatoes
- Prepare the beef cutlets first. Using a cheese grater, grate the onion into a large bowl. You can also use a food processor. To the bowl, add the ground beef, egg, and season with salt, pepper and fresh dill. Soak the bread in a bowl of water and squeeze out a bit water if too much is absorbed; I like to use a 6-inch piece of baguette.
- Break the baguette into small pieces and add to the bowl. Using your hands, mix all the ingredients together until a uniform mixture forms. Use a measuring scoop (mine was 3 tablespoons) to portion the mixture into cutlet sized portions. Place the panko bread crumbs into a small bow. Press each cutlet into a flat oval shape, then drop into the bread crumbs, coating well all over.
- Preheat a large frying pan with a few tablespoons of olive oil over medium heat. Add the cutlets to the pan, spacing them out evenly. Avoid over-crowding the pan; cook the cutlets in batches. Fry the cutlets 4 to 6 minutes on each side, until golden brown. Make sure cutlets cook all the way through; check with a meat thermometer if need - it needs to reach 160F. Remove the cutlets onto a tray lined with paper towels to absorb any excess oil; keep warm until ready to serve.
- Next, prepare the mushroom gravy. Melt the butter in a large saute pan, along with a bit of olive oil, over medium heat. Add the mushrooms and saute for 4 to 5 minutes, until the mushrooms are nicely browned. Season the mushrooms with a bit of salt once they're browned, then remove them from the pan into a large bowl.
- Into the same pan, add the diced shallots and grated carrot. Saute the two for 2 to 3 minutes, until the onion is tender. Add the garlic, season with salt, pepper and smoked paprika; cook for another minute or two. Next, add the flour and toss with a spatula until the veggies are coated; cook the flour for about a minute.
- Begin adding the beef broth, a little at a time and scrape the flour from the bottom of the pan. Wait for the sauce to thicken before adding more broth. Return the mushrooms to the pan and cook the sauce over medium heat for 4 to 8 minutes, until the sauce reaches desired consistency. Add the cream and fresh dill last and cook for a few minutes, until simmering.
- Serve the gravy over cooked egg noodles or mashed potatoes with a 2 to 3 cutlets on the side.