Kotleti with Podlivka is a comfort food enjoyed by Russians for generations. You got the comfort food trifecta, meat, carbs and sauce.
Kotleti are like Russian Meatballs or Rissoles, or something in between. Kotleti with Podlivka, is a whole other level of meaty goodness. I have 2 kotleti recipes you can make, Classic Beef Kotleti and Kangaroo Rissoles. Now you probably don’t have kangaroo in your store, so you can obviously substitute beef. Both kotleti recipes are made differently, and both taste amazing, so you will need to decide what appeals to you more.
Podlivka or sometimes called Podliva, is simply a gravy sauce, that is made to complement your meat. Some like the sauce on the side, others cook it all together. Kotleti with Podlivka can be served with any carbs, such as pasta, rice, mashed potato or even buckwheat.
This is my mum’s recipe, which I loved eating as a kid. The mushrooms and capsicums add extra flavor and depth and color to this recipe. We always ate Kotleti with Podlivka with spiral pasta. Mum says the spirals allow the podlivka and onions get stuck around them better, vs using a straight penne or macaroni.
Makes sense to me, so this dish can now only be eaten with spiral pastas, like Fusilli. It also tastes great over mashed potatoes. Eating Kotleti with pasta feels like a main meal, but Kotleti over mashed potato feels like a side dish to me (but I am not the biggest potato fan). That’s why I always use the pasta option.
If beef and Russian meatballs aren’t your thing, try my Salmon Podliva with Rice for a nice change. Seriously, you can’t go wrong with Kotleti with Podlivka. What’s not to love? Carbs, meat, sauce. Perfect! Bon Appetit! Приятного аппетита!
To prepare this meal, make the Classic Beef Kotleti first, the follow instructions below.
Russian Kotleti with Podlivka (Котлеты с подливкой)
- 1 medium onion diced
- 250 g mushrooms sliced
- 1 large red pepper cubed 2" pieces
- 2 tablespoons butter
- 2 tablespoons flour
- 1 1/2 tablespoon tomato paste
- 2 cups hot water
- bay leaf optional
- oil for frying
- 500 g spiral corkscrew pasta
Prepare the Beef Kotleti and pasta in advance. Cook pasta al dente. Set aside.
Saute the onions in 1 tablespoon of oil on high until golden brown. Set side.
Saute the sliced mushrooms until the juices are release and they turn golden brown, about 7-8 minutes. Set aside.
Saute the red peppers for about 1-2 minutes, maximum. You just flash fry them, still maintaining their colour. They will continue their cooking later. If you over cook them, they will become mush at the end of the recipe. Trust me. Set aside.
Melt the button in a frying pan until completely melted. Add the flour and mix together using a whisk, whisking til smooth and without lumps.. You are making a roux here, so it might be a bit grainy, but it's important to not have any lumps. Fry flour mixture for 2 minutes on medium-low heat, being careful not to burn it, constantly stirring. Mix in the tomato paste and cook for about another minute.
Add the cooked onions and mix through. Whisk in 2 cups of hot water (you can use broth for a richer flavour). Keep stirring out any lumps. Add the bay leaf (optional). Bring to a boil and simmer for about 5 minutes until thickened. Add salt and pepper to taste. Important - taste and adjust. If too thick, you can add more water
In a large stockpot, lay the pre-made kotleti, side by side. Spread the cooked mushroom and peppers across the kotleti. Pour the onion gravy podliva mixture on top of it all, and bring to a low simmer for about 10 minutes.
Serve over cooked spiral pasta, or on mashed potatoes as your main meal.