Cutlets with gravy in a frying pan

Cutlets with gravy in a frying pan

The recipe for cutlets with gravy is not bad because you get not only a tasty meat dish, but also a good sauce for mashed potatoes, pasta and other side dishes.

To make the cutlets juicy, it is best to cook them from mixed minced meat - pork and beef, taken in equal proportions. Be sure to add garlic and one medium onion, chopped on a small grater (when grated, they will impart their own flavor not only to the minced meat, but also to the sauce in which the cutlets will be stewed). Otherwise, the choice of spices is up to you; I only used dark ground pepper.

And almost a few words about the sauce. It will require tomato paste, sour cream, flour, pepper, salt and sugar. It’s convenient that all the ingredients need to be mixed with water and simply poured over the fried cutlets. During the process of stewing in a frying pan, the sauce will thicken on its own, absorb the meat smell and turn out very tasty, and the cutlets themselves will be tender, very soft and fluffy.

Ingredients

• minced pork and beef – 500 g
• onions – 1 pc. (50 g)
• garlic – 1 tooth.
• large chicken egg – 1 pc.
• loaf (crumb only) – 30 g
• milk – 50 ml
• salt – 1 tsp. under the knife
• sour cream – 1 tbsp. l.
• flour - 3 tbsp. l. for breading
• vegetable oil - for frying

• water – 400 ml
• 20% sour cream – 3 tbsp. l.
• tomato paste – 2 tbsp. l.
• flour – 1 tbsp. l.
• salt – 1.5 tsp.
• sugar – 1.5 tsp.
• ground dark pepper - to taste

Manufacturing

We pass pork and beef in a 1:1 ratio through a meat grinder with a medium mesh. Soak the bread crumb (ideally a loaf or unsweetened roll) in milk. Grind the onion and garlic on the smallest grater to make a puree.

In a bowl, combine: minced meat, onion and garlic, crumb, add an egg and 1 spoon of sour cream (we will need the remaining sour cream for gravy). Salt and pepper. If it is difficult for you to taste the minced meat “on the tongue”, then add 1 tsp of salt. under the knife, a couple of pinches of pepper.

Mix the minced meat until it is homogeneous. We form cutlets with our hands, scooping the minced meat with a tablespoon. You can wet your hands with cool water as needed.

Bread the cutlets in flour on all sides.

And fry in a frying pan with perfectly heated vegetable oil. The cutlets should be browned. In total you will get 15-16 pieces, so it’s better to fry them in 2-3 batches.

Prepare sour cream and tomato sauce for cutlets. Combine in a bowl: water, tomato paste, sour cream, salt, sugar and pepper, also 1 tablespoon of flour. Mix everything well with a whisk so that the flour disperses and there are no lumps.

Place all the fried cutlets tightly into the frying pan. And pour in the sauce, cover with a lid and simmer on low heat for 25-30 minutes.

The sauce comes out thick and silky, partly it is absorbed into the meat, which makes the cutlets even more juicy and tender.

You see, preparing cutlets with gravy in a frying pan is very quick and simple - a minimum of effort, but the result is good, try it! Bon appetit!

Cutlets in tomato sauce in a frying pan

Have a nice evening, distinguished guests and website readers!

Now you have a very simple and accessible recipe - making cutlets in tomato sauce in a frying pan. We're tired of regular cutlets, so let's cook them in tomato sauce.

Using this recipe, you will quickly and deliciously prepare dinner for the whole family. Everyone loves cutlets, and with the sauce they make delicious, juicy cutlets.

And so we quickly prepare delicious cutlets in tomato sauce.

We will need:
For the cutlets:

• 400 - 500 g of minced meat of any kind (I have mixed pork and beef)
• 2 medium sized onions
• 1.5 tbsp. sour cream (if the minced meat is fatty, then you do not need to add sour cream, if it is lean and there is no sour cream, you can add 2-3 tablespoons of milk or 2 tablespoons of mayonnaise)
• salt, dark ground pepper
• vegetable oil for frying

For the sauce:

• 1 onion
• 1 carrot
• 2 – 3 tbsp. tomato paste or grated 3 - 4 ripe tomatoes
• 1 tbsp. flour
• 3-4 cloves of garlic
• 300 – 400 ml water or broth
• salt, sugar, herbs to taste
• parsley

Manufacturing:

Mix the minced meat, finely chopped onion, salt and pepper, add sour cream or milk, mix well.

Form into cutlets, roll in flour, and fry until golden brown, about 5 to 7 minutes on each side.

For the sauce, fry the onion and carrots, add flour, stir, add tomato paste or grated tomatoes, mix thoroughly again, fry slightly.

Then pour in boiling water or broth in a thin stream, always stirring so that there are no lumps, add salt, add a little sugar, pepper to taste, simmer for a few minutes, add finely chopped garlic.

Place the cutlets in the sauce and simmer until done, 10-15 minutes.

At the end, sprinkle with herbs. serve cutlets in tomato sauce with anything, but it’s so delicious with potatoes.

Bon appetit!

Pork and beef cutlets in tomato and sour cream sauce

Ingredients

Minced pork and beef – 500 g

Potatoes – 70 g

Garlic – 1 clove

Olive oil – 0.5 tsp.

Tomato puree (fresh tomatoes) – 200 ml

Sour cream (unsweetened yoghurt) – 150 g

Ground dark pepper - to taste

• 171 kcal
• 50 min.
• 50 min.

Photo of the finished dish

Step-by-step recipe with photos

I really like dishes that are cooked in the oven without pre-frying the ingredients in a frying pan. Cutlets prepared according to this recipe are juicy and tender due to the use of mixed minced meat and due to the fact that the cutlets are cooked in gravy.

This dish is ordinary, everyday, but it is also suitable for a formal table, especially if you serve the cutlets with boiled mashed potatoes and pour over the sauce.

We will prepare the products that will be useful for making pork and beef cutlets in tomato and sour cream sauce according to the list.

Place the minced meat in a bowl. I have minced meat ready. If you make it yourself from meat, you should use 1 part beef and 2 parts pork, so the minced meat will turn out juicy.

Add potatoes grated on a medium grater and onions on a small grater to the minced meat. Let's pass the garlic through a press and also add it to the minced meat. Add salt and dark ground pepper to taste.

Mix all the ingredients of the minced meat well and beat it lightly: lift the ball of minced meat above the plate and then with a sharp movement throw it back into the plate, this way we will get rid of air bubbles in the minced meat and create it as homogeneous as possible.

We form small cutlets from the purchased minced meat. Grease a baking dish with vegetable oil and place the cutlets in it. I got 8 cutlets from the indicated amount of ingredients.

Place the pan with the cutlets in an oven preheated to 170 degrees C to bake for 20 minutes. These are the kind of cutlets we should have.

While the cutlets are baking in the oven, prepare the gravy. To do this, mix tomato puree and sour cream in a bowl.

Add salt and dark ground pepper to the sauce. Mix all the gravy ingredients well.

Pour the tomato-sour cream sauce over the cutlets and put them back in the oven for another 20-25 minutes.

Serve pork and beef cutlets in tomato and sour cream sauce with mashed potatoes, pasta or cereal porridge.

Cutlets in tomato sauce

If you want to make juicy, savory cutlets in tomato sauce with a great flavor, this recipe is what you need. Be sure to try this tender and fragrant dish.

Ingredients

• 400 grams of minced pork and beef (you can mix it with chicken 1:1)
• 8 quail eggs (can be replaced with 3 chicken eggs)
• 1 large onion
• 1 medium carrot
• 1 testicle
• 5 tbsp. semolina
• salt, pepper to taste

Tomato sauce for cutlets:

• 250 ml tomato juice (can be replaced with 2 large tomatoes)
• 4 dark peppercorns
• 1 bay leaf
• salt, spices to taste

Recipe for making a dish at home

1. Hard-boil quail eggs (5 minutes after boiling, chicken eggs - 10). Then place them in cool water for a few minutes. Peel the onions and carrots. Grate the carrots on a large grater, cut the onion into small pieces.
2. Mix minced meat with chopped vegetables, raw chicken eggs, semolina, salt, spices and pepper. Mix the mixture thoroughly and leave for 15 minutes. If you have eaten quail eggs, simply peel them.
3. If you replaced quail eggs with chicken eggs, peel them and cut them into large pieces (about 4 pieces). After 15 minutes, with wet hands, form oval cutlets, placing a quail egg inside each, and if desired, lightly roll them in flour or semolina.
4. If you are using tomatoes, make cross-shaped cuts into them and place in boiling water for a few minutes. Then cool in cool water (for a minute) and peel off the skin. Place the tomato pulp in a small container and carefully mash with a fork until pureed.
5. Heat half a tablespoon in a frying pan. vegetable oil and pour in tomato puree or juice. When it warms up, add bay leaves, peppercorns, salt, pepper and spices and mix. Bring to a boil and reduce heat slightly.
6. Place the cutlets in the bubbling tomato sauce and cover with a lid. Reduce heat to medium-low until the liquid begins to simmer. Simmer the cutlets in tomato sauce for about 20 minutes until golden brown. 10 minutes before the end of cooking, turn the cutlets over to the other side.
7. Remove the pan from the heat and leave covered for 5 minutes. After this, place the finished dish on plates and serve hot. Bon appetit!

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