Cutlets with sauce as a gravy have become classics of modern food. Thanks to stewing in the sauce, the cutlets remain soft. To get a tasty and tender gravy, there are several nuances to consider when preparing it.
It is necessary
-
- 500 g mixed minced meat
- 1 head of onion
- 1 clove of garlic
- a slice of white bread
- 100 ml milk or cream
- breadcrumbs
- 2 tbsp. l. flour
- 3 tbsp tomato puree or tomato paste
- salt
- pepper
- frying oil
Instructions
Step 1
You can buy minced meat for cutlets ready-made, or you can make it yourself. Take the proportions of pork and beef according to your taste and discretion.
Step 2
Soak bread in milk or cream, slightly squeeze it out of the liquid, chop well.
Step 3
Chop the onion finely. Some people like to lightly brown the onions before adding them to the minced meat. They claim that this makes the cutlets even more tender.
Step 4
In a bowl, combine minced meat, bread, onion, add chopped garlic, salt and pepper. Mix the cutlet mass well with your hands.
Step 5
Form small oblong cutlets, roll them in breadcrumbs, fry over high heat until light golden brown. It will be okay if they remain a little raw inside, you will still bring them to readiness by subsequent stewing.
Step 6
When all the cutlets are ready, use the fat left after frying them to save the wheat flour. Dissolve tomato paste with 1 glass of water and pour it into a skillet.
Step 7
Stir the resulting sauce well, bring to a boil, put the cutlets in it, cover with a lid and simmer for 10-15 minutes over low heat.
