Cutlet with gravy. They are obtained by gentle, soft, juicy and very tasty. Preparing a snap and eaten at one time.
INGREDIENTS
- Meatballs in gravy:
- For the stuffing:
- Stuffing - 800gr.
- Onion - 1 pc.
- Garlic - 3 the tooth.
- Sour cream - 1 tbsp
- Semolina - 1 tbsp
- Egg - 1 pc.
- Black pepper - to taste
- Salt - 1 / 2ch.l.
- For the gravy:
- Water - 900ml. (Or broth)
- Tomato paste - 2-3st.l.
- Flour - 3 tbsp (50g)
- Onion - 1 pc.
- Carrots - 1 pc.
- Salt - 1 / 2ch.l.
- Black pepper, paprika - to taste
- Bay leaf -2 pc.
- COOKING METHOD
-
Sauté the onion until translucent, add the carrots, fry all together for about 1 minute. Adding 3 tablespoons flour, stir and fry a little flour, add 2-3 tablespoons tomato paste and immediately fill with cold water, 900 ml., stir whisk to avoid lumps. Add the spices. Simmer immediate heat for about 10 minutes to prepared vegetables, stir occasionally to sauce not to burn. With gravy chop blender to uniformity can be through a sieve or leave it with pieces of carrots and onions. During this time, prepare the stuffing for Collette, chop the onion and garlic with the help of a blender and add to the stuffing, I have beef with chicken. Weight 800gr minced meat. Splitting 1 egg, add 1st Class.. sour cream, 1 tbsp semolina, salt. Black pepper. All mix well and repel.
Grease a baking sheet with vegetable oil. Form the patties. Put in preheated oven and cook at 200 degrees for 15-20 minutes, as soon as the chops get stronger. We get burgers and chops Pour sauce. Put back in the oven and cook for 15-20 minutes.
Details and the details of preparation, you can view my very brief video below.
Bon Appetit!
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