Kitchen appliances and utensils
- kitchen scale
- pan
- knife,
- grater,
- hand blender
- plate,
- baking tray with sides
- oven,
- cling film
- meat grinder,
- deep containers of different sizes,
- wooden spatula.
Ingredients
- Meat (pork) - 900 g
- White bread - 200 g
- Milk - 250 g
- Medium onion - 2 pcs.
- Garlic - 2 cloves
- Salt to taste
- Ground black pepper to taste
- Breadcrumbs - 50 g
- Meat stock - 1 L
- Carrots - 1 pc.
- Tomato Paste - 45 g
- Wheat flour - 50 g
- Allspice peas - 3-5 pcs.
- Bay leaf - 2 pcs.
- Vegetable oil - 40 g
- Butter - 30 g
Step cooking
- Pour 250 grams of milk into a large bowl and soak 200 grams of white bread in it.
- Cut into large pieces 900 grams of fresh pork pulp.
- We clean one onion, wash it and cut into large pieces.
- Peel 2 cloves of garlic. Through the meat grinder, we pass all the meat, soaked white bread, onion and garlic. We put all these ingredients in a large bowl, add, season with black ground pepper to taste and mix until smooth.
- So that the cutlets do not fall apart when frying, when kneading, carefully beat it off. We cover the prepared stuffing with cling film and put aside for a while. In a small deep container, mix 45 grams of tomato paste and a little water to get a thin sour cream consistency.
- We clean one small onion and cut it into a small cube. We clean, wash and grate one medium-sized carrot on a coarse grater.
- We put a non-stick pan on the stove and warm it well. Pour 50 grams of wheat flour into a preheated dry frying pan and fry it until it is light brown in color.
- Pour the flour into a separate container and let it cool. Pour the flour with a small amount of water to get a consistency of thin sour cream.
- Pour a small amount of vegetable oil into the pan and spread the onions. Fry until transparent.
- Add 30 grams of butter and grated carrots to the onion. We pass another 3-4 minutes. Add the diluted tomato paste, mix everything and fry for 3-4 minutes. Pour the contents of the pan with 1 liter of chicken broth and bring to a boil.
- Add the diluted flour and mix all the ingredients thoroughly. Add 3-5 peas of allspice and 2 bay leaves. Tomim gravy for 15-20 minutes on low heat until the desired consistency is obtained.
- Wet cutlets form the desired size and roll them in breadcrumbs.
- We grease the baking sheet with the sides with vegetable oil and put the formed patties on it.
- Preheat the oven to 180 degrees Celsius and set our patties to bake for 15-20 minutes. We interrupt the finished gravy until smooth with a submersible blender and fill our patties.
- Put the baking tray with cutlets in the oven again and cook for another 15-20 minutes.
Video recipe
Be sure to look at the visual step-by-step preparation of incredibly tasty cutlets with gravy. Serve this dish to your loved ones for dinner, and they will certainly ask for supplements.
What could be better than aromatic, real meat cutlets with gravy for dinner? Probably, each person remembers the taste of those same cutlets with gravy that our mothers and grandmothers prepared. The recipe for just such a dish is described above. Try to cook it yourself and make sure that there are no tastier cutlets. And what meat do you cook cutlets from? Do you prefer a dish with or without gravy? Share your experiences and thoughts in the comments!
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