Cutlets are a common dish. It is enough to prepare a side dish for them, and a simple dinner is ready. But if desired, it is easy to transform it, and then the usual food will turn into a gourmet delicacy. A delicious gravy will give it a new taste and additional juiciness. Make burgers in sour cream sauce and you are unlikely to go back to the old boring recipes.
Meat cutlets in sour cream sauce
Ingredients:
- 250 g of pork;
- 150 g of beef;
- 100 g of wheat bread;
- 100 ml of milk;
- 1 onion;
- 80 g of hard unsweetened cheese;
- 1/3 tsp ground black pepper;
- 3/4 tsp salt;
- vegetable oil;
For the sauce:
- 1 tbsp. butter and flour;
- 3 tbsp. sour cream;
- a pinch of salt.
Wash the meat, pat dry and cut into cubes. Peel the onion and cut into quarters. Soak the bread in the milk. Pass everything through a meat grinder, season with pepper, salt and mix well, preferably with your hands. Roll the minced meat into balls and press them down slightly, shaping the cutlets.
Melt the butter in a skillet or saucepan. Pour flour there, fry it a little until it becomes light brown, then add sour cream and salt. Keep the mixture on low heat until thickened.
Preheat oven to 180oC. Lubricate an ovenproof dish with vegetable oil, place meatballs in it, cover them with white gravy. Pour 1/2 tbsp into the bowl. warm water and bake the cutlets in sour cream sauce for half an hour. Sprinkle grated cheese 5 minutes before the end of cooking.
Liver cutlets in sour cream sauce
Ingredients:
- 750 g of beef or pork liver;
- 1 tbsp. milk;
- 250 g of unsalted lard;
- 7 garlic cloves;
- 1 tsp soda;
- 1 tsp salt;
- 3 tbsp. flour;
- vegetable oil;
For the sauce:
- 2 onions;
- 100 ml sour cream;
- 1/3 tsp salt.
Soak the liver in milk for 30 minutes, rinse it with cold water, and carefully cut off the bile ducts. Cut the offal into small pieces, rotate them in a meat grinder or chop them in a blender. Crush the garlic in a special press or grate, finely chop the lard. Combine all prepared ingredients with baking soda, salt and flour and mix thoroughly so that no lumps form.
Heat oil in a heavy-bottomed skillet. As soon as it starts to crackle, fry the liver cutlets in it, gaining mass with a tablespoon, until golden brown. Transfer them to a paper towel to remove excess grease.
Saute the diced onions in vegetable oil, in the same bowl as the base of the dish. As soon as it is browned, add salt, put it in a bowl, cover with sour cream and stir.
Fold the cutlets into a saucepan, alternating with layers of sauce, cover and simmer at a minimum temperature for 15-20 minutes.
