Wonderful patties in the oven with gravy - as in the Soviet dining room

Kitchen appliances and utensils: minced bowl, meat grinder, oven, knife, cutting board, frying pan, baking sheet, blender, tablespoon, garlic, grater.

Ingredients

Step cooking

1. For such cutlets, you can use not only pork, but also beef, lamb, you can use the mixed version.
   
2. Cut the meat into small pieces, peel one onion, wash it under the tap, cut into 4 parts. In a bowl we send bread, pour milk, let stand so that it is softened. We grind meat, onions and bread in a meat grinder, we get minced meat.
   
3. Now salt the minced meat to your taste, add ground pepper, garlic, after passing it through a press.
   
4. Knead the minced meat until smooth. As you can see, we did not add an egg to it, there is a lot of bread here, so you need to knead very well and beat the minced meat. If the minced meat is beaten efficiently, the patties will not fall apart when frying and will be able to keep their shape well.
   
5. We cover the bowl with minced meat, set aside and proceed to the preparation of the gravy. Table gravy is characterized by the fact that it has a large volume of tomato. 2-3 tablespoons of tomato puree is enough for cutlet sauce.
   
6. Pour water to a thick tomato paste, stir to medium consistency, set aside.
   
7. Peel the second onion, wash, cut into half half rings. Rub carrots on a coarse grater.
   
8. We send the frying pan to the fire, pour the flour into it, bring it to a light brownish color on the fire, stirring constantly, so as not to burn. Then let it cool, add the broth or water, stir until the sour cream is thick.
   
9. Heat the pan over the fire, add vegetable oil, spread the onion.
   
10. Fry for 2-3 minutes until transparent, add the carrots, and pass for another 3-4 minutes. Then pour the diluted tomato paste there and keep it on fire for 3 minutes, stirring constantly.
    
11. Now we pour in a pan a liter of meat broth, if this is not, you can replace it with water. Add the Galina Blanca powdery seasoning, bring it to a boil, carefully pour out the diluted flour and let it simmer on the fire without covering the pan. It lasts about 20 minutes, you need to make sure that the gravy does not burn.
    
12. We return to the stuffing. With wet hands, we separate as much as possible equal pieces of minced meat, beat it off in our hands, roll in breadcrumbs, give the cutlets a flat shape and lay them out on a cutting board. Breading can be replaced with flour. We make breadcrumbs breadcrumbs for cutlets. To do this, pass the bread dried in the oven through a meat grinder.
    
13. Formed cutlets can be fried in a pan, but it will be much more useful to bake them in the oven. We grease the baking sheet with vegetable oil, put the patties on it, put it in the oven for 15 minutes at a temperature of 180 degrees, bake until a light golden crust appears.
    
14. Gravy is ready, meanwhile, according to the recipe of public canteens, you need to strain it, grind the vegetables. Or simply beat the whole mass with a blender, bring it to a homogeneous state, send it to the stove, let it boil.Meanwhile, we take the patties out of the oven, pour in the gravy and send the baking sheet back for 15 minutes until fully cooked.
    
15. After time, we take out a baking sheet from the oven, we get a dish ready for use. Serve cutlets with almost anything: mashed potatoes, cereals, vegetables, pasta.
    

Your family members will like this kind of food; if you have grandmothers and grandfathers who remember Soviet cuisine, then meatballs will become an occasion for memories.

Video recipe

A well-known blogger talks about cooking cutlets in the oven. It shows in great detail the whole process from the starting point to the final result.

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