My Only Recipe Book

Prep Time: 60 Minutes
Cook Time: 45 Minutes
Total Time: 105 Minutes

Ingredients:

BEEF CUTLETS
1 Lb. Ground Beef
½ Cup Breadcrumbs
¼ Onion chopped fine
1 Jalapeno Pepper chopped fine
¼ Bunch Cilantro chopped fine
1-2 Teaspoons Ginger-Garlic Paste
½ Teaspoon Cumin Powder
½ Teaspoon Coriander Powder
½ Teaspoon Mustard
½ Teaspoon Paprika
¼ Teaspoon Garam Masala (available at all Indian Grocery Stores)
¼ Teaspoon Curry Powder
1 Tablespoon Worcestershire Sauce
1 Tablespoon BBQ SauceSalt & Pepper
2 Cups Breadcrumbs
2 Eggs well beaten with
Salt & Pepper
Oil for frying

TOMATO GRAVY
2-3 Tablespoons oil – preferably oil left over after frying cutlets
1 Medium Onion chopped fine*
1 Jalapeño Pepper slit*
½ Teaspoon Cumin*
1 Stick cinnamon*
2-3 Green Cardamoms*
2-3 Whole Cloves*
5-6 Whole Black Peppercorns*
1 Bay Leaf*
1 Teaspoon Ginger-Garlic Paste*
1 Teaspoon Paprika*
1 Teaspoon Cumin-Coriander Powder*
1/4 Teaspoon Garam Masala
1 Medium Tomato chopped fine
1 Tablespoon All Purpose Flour
2 Cups Tomato Sauce Red Wine/Apple Cider Vinegar – according to tasteSugar – according to taste
Salt and Pepper

BEEF CUTLETS
1 Lb. Ground Beef
½ Cup Breadcrumbs
¼ Onion chopped fine
1 Jalapeno Pepper chopped fine
¼ Bunch Cilantro chopped fine
1-2 Teaspoons Ginger-Garlic Paste
½ Teaspoon Cumin Powder
½ Teaspoon Coriander Powder
½ Teaspoon Mustard
½ Teaspoon Paprika
¼ Teaspoon Garam Masala (available at all Indian Grocery Stores)
¼ Teaspoon Curry Powder
1 Tablespoon Worcestershire Sauce
1 Tablespoon BBQ Sauce
Salt & Pepper
2 Cups Breadcrumbs
2 Eggs well beaten withSalt & Pepper
Oil for frying

TOMATO GRAVY
2-3 Tablespoons oil – preferably oil left over after frying cutlets
1 Medium Onion chopped fine*
1 Jalapeño Pepper slit*
½ Teaspoon Cumin*
1 Stick cinnamon*
2-3 Green Cardamoms*
2-3 Whole Cloves*
5-6 Whole Black Peppercorns*
1 Bay Leaf*
1 Teaspoon Ginger-Garlic Paste*
1 Teaspoon Paprika*
1 Teaspoon Cumin-Coriander Powder*
1/4 Teaspoon Garam Masala
1 Medium Tomato chopped fine
1 Tablespoon All Purpose Flour
2 Cups Tomato SauceRed Wine/Apple Cider Vinegar – according to tasteSugar – according to taste
Salt and Pepper

Instructions:

BEEF CUTLETS

1. Mix the first set of ingredients with your hands and shape into 8 meatballs. 2. Spread breadcrumbs on a flat surface or cutting board. Roll each meatball in breadcrumbs and flatten into an oval shaped patty. Make sure both sides are well covered with breadcrumbs. 3. Cover patty with foil and put in the fridge for approx. 30 minutes to let them set. 4. Heat oil in a frying pan. 5. Beat the eggs with salt and pepper. 6. Dip the patty into egg and fry in hot oil. Fry only. 2 or 3 at a time. Flip the cutlets over and fry the other side. Remove from the oil and let it stand for approx 10 minutes before serving. 7. Do not over-fry and brown the cutlets otherwise they will not be moist.

TOMATO GRAVY

1. Fry onions till transparent. 2. Add all the ingredients marked with an asterisk (*) 3. Stir over a low flame for approx. 5 minutes 4. Add chopped tomato and fry over a low flame for another 3-5 minutes 5. Add flour and mix with the tomato mixture 6. Add tomato sauce with ½ cup water. 7. Add vinegar, sugar, salt and pepper and bring to a boil. 8. Simmer over a low flame till the gravy thickens. 9. Adjust the vinegar and sugar according to your taste. Serving Instructions: Serve cutlets on a flat platter garnished with cilantro. Serve gravy in a bowl placed in the center of the platter. The dish can be served with mashed potatoes or fries.