Cutlets with gravy

Cutlets without embellishments can be called almost our national dish. Each hostess can boast of her signature recipe for making delicious and fragrant tapas or simple cutlets. Especially delicious cutlets with gravy. Only now, it often happens that fantasy for cooking gravy or sauce is just not enough. But in fact there are so many different recipes! So, how to cook cutlets with gravy?

Recipe with soy sauce

Turn through a meat grinder half a kilo of beef, as much pork, a head (larger) onions and several cloves of garlic. In a separate plate soak a slice of white bread in milk, then squeeze and add to the stuffing, send there a broken chicken egg. Pepper, salt, mix the ingredients.

From the prepared forcemeat, stitch the cutlets of the desired size, fry them on a high fire from both sides to a beautiful crust, then immediately lower the heat and cover with a lid.

Now we are preparing our gravy. Chop two onions and grate one carrot. Fry the vegetables in vegetable oil for about seven minutes, then pour them a glass of meat broth. Put the spices, salt and bring to a boil. Add a couple of tablespoons of soy sauce to the sauce and pour the whole mass into the pan with the cutlets. Cover with a lid, burgers with sauce for another five minutes, then sprinkle a little with soy sauce and turn off the fire. The dish is ready!

Cutlets with manga in sour cream

600 - 700 grams of chicken fillet wash and pass through a meat grinder. Add minced two bulbs to the forcemeat (you can grind it in a blender), two raw eggs, two tablespoons of sour cream, a little green onion. 3 - 4 slices of a white loaf soak in milk and also send wrung to the stuffing. Pre-prepare the mango, three tablespoons of cereals pour warm, but not hot water, let stand for 20 minutes and also put it to the meat. Season, season with salt, mix all the ingredients and allow the stuffing to stand for half an hour.

After forming the cutlets, roll them in flour and fry them to the crust on both sides, then shift from the frying pan to the saucepan, pour a glass of sour cream, fill up the seasonings, a little salt and stew the cutlets with gravy from sour cream for 15 minutes. For a couple of minutes until ready to sprinkle with herbs.

Chicken cutlets with tomato sauce with beans

Two celery roots and one onion finely chopped and fried in any oil until soft. Now put vegetables in a bowl with chicken forcemeat (half a kilogram), add a couple of pieces of soaked bread, salt and spices. Mix well.

To form round cutlets, fry from two sides until the appearance of a crust, after removing them from the pan, and on it to pour one grated carrot and one very finely chopped pod of red pepper. Wait a couple of minutes and then put 600 grams of tomatoes in the pan, previously peeled and cut into small pieces. During the frying, pinch tomatoes with a fork so that they turn into mashed potatoes. Instead of fresh tomatoes, you can use a similar amount of canned, pour them together with the juice.

To vegetables add a glass of water, if desired, pour the spices, be sure to salt. Leave the vegetables to stew for 10 minutes, after this time put in the resulting sauce cutlets. Bring to a boil, reduce the heat to a minimum, cover the frying pan with a lid, and again sprinkle cutlets with gravy for 10 minutes.

Now two cans of canned beans (preferably white in their own juice) dumped in a colander and washed well, put the beans in a frying pan to cutlets. In five minutes the dish will be ready.

If someone does not like beans, then the recipe will not suffer if you completely eliminate it or put it in smaller quantities.