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 an unsurpassed 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 unsurpassed, try it! Bon appetit!

Cutlets with Gravy - Very Soft and Juicy

Prepare cutlets with gravy for dinner according to our recipe.

Cutlets with gravy: Where do they come from?
Cutlets with gravy required
For minced meat:
For the gravy:
Cutlets with gravy: Cooking
You need to start with the gravy:
Now we need to start making cutlets:

Cutlets with gravy: Where do they come from?

The word cutlet comes from the French word, which means ribbed. At first these were dishes prepared from a piece of meat on a bone.

Today, the concept of a cutlet has changed somewhat. Nowadays, a cutlet is a minced meat dish or a similar dish.

Cutlets with gravy required

For minced meat:

eight hundred grams of mixed chicken and beef mince
one medium sized onion
three cloves of garlic
tablespoon sour cream
tablespoon semolina
one testicle
half a teaspoon of salt
dark ground pepper - to taste
breadcrumbs

For the gravy:

nine hundred ml of water or broth
three tablespoons of tomato paste
three tablespoons of flour
medium carrot
half a teaspoon of salt
paprika and dark pepper - to taste
two bay leaves

Cutlets with gravy: Cooking

You need to start with the gravy:

Peel and rinse onions and carrots.
Finely chop the onion.
Grate the carrots on a large grater.
Put butter in a frying pan and add vegetable oil, heat it up.
Place the onion in a frying pan and fry until translucent.
Then add the carrots to the frying pan and fry them together with the onions for a minute.
Then add flour, mix and fry.
Add tomato paste and add cool water or prepared meat broth. Stir well with a whisk to avoid lumps.
Salt, pepper, add bay leaf and paprika. Simmer, stirring occasionally, over low heat for about 10 minutes.
Pour the prepared gravy into a deep bowl.
Grind with an immersion blender until smooth.

Now we need to start making cutlets:

Peel the onion and garlic and chop in a blender.
Place the minced meat in a deep bowl and add onion and garlic to it.
Beat an egg into the same bowl, add sour cream and semolina.
Add salt, pepper and mix well with your hands and beat a little.
Grease a baking tray with vegetable oil.
Wet your hands in cool water and form into cutlets and roll in breadcrumbs.
Preheat the oven to two hundred degrees.
Place the cutlets on a baking sheet and place in the oven for a quarter of an hour.
Once the cutlets have set, take them out and pour the prepared gravy over them. Then put it back in the oven for another quarter of an hour.
After the required time has passed, remove the cutlets and place on serving plates. Top with gravy.
Serve the cutlets with some side dish, for example, mashed potatoes.

Cutlets with gravy prepared using this method turn out to be very soft, juicy and tender. The gravy is saturated with the smell of the cutlets and comes out rich and tasty.

Invite everyone to the table and enjoy the taste of this wonderful dish!

Cutlets with Gravy – They Turn Out Very Soft and Juicy – In the Kitchen

Prepare cutlets with gravy for dinner according to our recipe.

Cutlets with Gravy - Very Soft and Juicy

Prepare cutlets with gravy for dinner according to our recipe.

Cutlets with gravy: Where do they come from?
Cutlets with gravy required
For minced meat:
For the gravy:
Cutlets with gravy: Cooking
You need to start with the gravy:
Now we need to start making cutlets:

Cutlets with gravy: Where do they come from?

The word cutlet comes from the French word, which means ribbed. At first these were dishes prepared from a piece of meat on a bone.

Today, the concept of a cutlet has changed somewhat. Nowadays, a cutlet is a minced meat dish or a similar dish.

Cutlets with gravy required

For minced meat:

eight hundred grams of mixed chicken and beef mince
one medium sized onion
three cloves of garlic
tablespoon sour cream
tablespoon semolina
one testicle
half a teaspoon of salt
dark ground pepper - to taste
breadcrumbs

For the gravy:

nine hundred ml of water or broth
three tablespoons of tomato paste
three tablespoons of flour
medium carrot
half a teaspoon of salt
paprika and dark pepper - to taste
two bay leaves

Cutlets with gravy: Cooking

You need to start with the gravy:

Peel and rinse onions and carrots.
Finely chop the onion.
Grate the carrots on a large grater.
Put butter in a frying pan and add vegetable oil, heat it up.
Place the onion in a frying pan and fry until translucent.
Then add the carrots to the frying pan and fry them together with the onions for a minute.
Then add flour, mix and fry.
Add tomato paste and add cool water or prepared meat broth. Stir well with a whisk to avoid lumps.
Salt, pepper, add bay leaf and paprika. Simmer, stirring occasionally, over low heat for about 10 minutes.
Pour the prepared gravy into a deep bowl.
Grind with an immersion blender until smooth.

Now we need to start making cutlets:

Peel the onion and garlic and chop in a blender.
Place the minced meat in a deep bowl and add onion and garlic to it.
Beat an egg into the same bowl, add sour cream and semolina.
Add salt, pepper and mix well with your hands and beat a little.
Grease a baking tray with vegetable oil.
Wet your hands in cool water and form into cutlets and roll in breadcrumbs.
Preheat the oven to two hundred degrees.
Place the cutlets on a baking sheet and place in the oven for a quarter of an hour.
Once the cutlets have set, take them out and pour the prepared gravy over them. Then put it back in the oven for another quarter of an hour.
After the required time has passed, remove the cutlets and place on serving plates. Top with gravy.
Serve the cutlets with some side dish, for example, mashed potatoes.

Cutlets with Gravy – They Turn Out Very Soft and Juicy – In the Kitchen

Prepare cutlets with gravy for dinner according to our recipe.

Cutlets with gravy - the best recipes for a tasty and satisfying roast

Cutlets with gravy have helped out more than one generation of housewives. The minced meat alone amazes with its variety: beef, pork, fish, chicken, and the thick sauces accompanying it can be chosen endlessly. Mushroom, sour cream, cream, tomato sauces and gravies - with them, minced meat acquires juiciness, taste and the ability to complement ordinary home-made side dishes.

How to prepare gravy for cutlets?

A savory gravy for cutlets can include different ingredients, from tomato paste to cheese. More often, the sauce is made from the fat and juices remaining when frying the cutlets. Place onions and flour in a frying pan, fry them until golden brown, add tomato base, sour cream or cream, dilute with water and simmer for about 10 minutes.

Gravy for cutlets is a recipe in which the proportions are important. If it is prepared with the addition of flour, then for 30 g of flour take about 250 ml of water, either broth or water.
To avoid lumps, you can dissolve the flour in a small amount of water and add the rest later.
When making creamy gravy, the cream should be added at the end, and not boil it, but just warm it very much.

Cutlets with gravy in a frying pan

Experienced cooks recommend cooking minced meat cutlets with gravy in a frying pan. Cutlets fried until golden brown retain their shape better during subsequent stewing, and the sauce made from the fat and juices remaining after frying the cutlets is always tastier, richer and more aromatic. After such cooking, you don’t need to wash a lot of dishes, which is always nice.

minced meat – 750 g;
loaf – 50 g;
milk – 100 ml;
sour cream – 80 g;
tomato paste – 40 g;
water – 500 ml;
onion – 1 pc.;
flour – 80 g;
testicle – 1 pc.;
oil – 60 ml.

Soak the loaf for 10 minutes in milk.
Grind together with the onion and add to the minced meat.
Place an egg there, 40 g of sour cream and form cutlets.
Roll them in flour and fry.
Pour in a sauce of 40 g sour cream, water, 20 g flour and tomato paste.
Simmer the minced meat cutlets in a frying pan with gravy for 20 minutes.

Cutlets in sour cream sauce in a frying pan

Sour cream gravy for cutlets is incredibly popular among housewives who value ordinary, affordable and comfortable ingredients. Sour cream is perfect for making sauces: it quickly thickens, and if you simmer it in the frying pan in which the cutlets were fried, together with flour and onions, you won’t have to wait long for a thick and flavorful gravy.

onions – 2 pcs.;
butter – 50 g;
flour – 80 g;
sour cream – 500 ml;
water – 250 ml;
minced meat – 550 g;
egg – 1 pc.

Add onion, egg, 40 g of sour cream to the minced meat and make cutlets.
Bread them in flour and fry.
Separately fry the onion with butter and flour.
Add water and sour cream.
Simmer the cutlets with gravy for 20 minutes.

Fish cutlets with gravy

The sauce for fish cutlets should do several things: not overpower the natural taste of the fish, enhance it, and remain tasty even when cold, since almost everyone eats fish cutlets cool. This goes perfectly well with tomato sauce, which is best created with spices and wine in order to remove the label of a boring, catering addition.

minced fish – 650 g;
snow white bread – 40 g;
testicle – 2 pcs.;
onions – 2 pcs.;
clove of garlic – 2 pcs.;
parsley – 20 g;
oil – 120 ml;
wine – 125 ml;
tomatoes in their juice – 400 g.

Fry the onion and garlic in 40 ml of oil.
Add wine, tomatoes and simmer for 10 minutes.
Blend the bread, onions and herbs in a blender.
Mix with minced meat, eggs and form into cutlets.
Fry and add to the sauce.
Simmer the fish cutlets with gravy for 15 minutes.

Chicken cutlets with gravy

The sauce for chicken cutlets should be tender, thick, unobtrusive and quick to make. Chicken meat has neither a positive nor a negative taste, has a delicate texture and quickly dries out during prolonged stewing, especially in fried cutlets. A beautiful solution would be a sauce made from cream and cheese, which will add juiciness and fulfill all other requirements.

minced chicken – 550 g;
testicles – 1 pc.;
mayonnaise – 40 g;
cream – 200 ml;
cheese – 100 g;
testicle – 1 pc.;
flour – 60 g;
oil – 40 ml.

Add egg and mayonnaise to the minced meat.
Form cutlets, roll them in flour and fry.
Transfer, add cream and cheese to the pan and simmer for 5 minutes.
Simmer chicken cutlets with gravy for 10 minutes.

Potato cutlets with mushroom gravy

Mushroom gravy for cutlets has a rich flavor that overshadows minced meat, but goes well with potatoes. Mushrooms mix perfectly with both potatoes and sour cream, so the gravy is usually made on a sour cream base. In order for the cutlets to retain their shape and not become soggy, they are not stewed in the sauce, but served separately.

mashed potatoes – 550 g;
testicle – 1 pc.;
flour – 80 g;
champignons – 200 g;
onions – 2 pcs.;
sour cream – 400 g;
oil – 80 ml.

Add butter and egg to the puree.
Form cutlets, roll them in flour and fry in 40 ml of oil.
Add sour cream to the fried onions and champignons and simmer for 10 minutes.
Before serving, pour the sauce over the cutlets.

Turkey cutlets with gravy

When choosing a sauce for meat cutlets, you should take into account the origin and nutritional characteristics of the minced meat in order to get the highest benefit from the dish. Thus, turkey meat, which has dietary qualities, is best cooked in a steamer in milk sauce. Afterwards, cutlets can be included in the children's diet and the fasting days can be varied.

minced turkey – 600 g;
protein – 1 pc.;
water – 100 ml;
milk – 400 ml;
flour – 60 g;
butter – 40 g.

Stir the minced meat with the protein and form into cutlets.
Place in a steamer bowl and simmer for 20 minutes.
Fry the butter with flour, add milk and simmer for 5 minutes.
Place the cutlets in the sauce for 2 minutes.

Cabbage cutlets with gravy

Cutlets in tomato sauce can be tasty, cheap and very healthy if you make them from cabbage. In this case, a minimum of goods and monetary costs turn into an independent dish, where all production boils down to the fact that the cutlets are fried until golden brown and stewed in a sauce of tomato paste and water for 15 minutes.

cabbage – 700 g;
testicle – 2 pcs.;
semolina – 60 g;
flour – 60 g;
oil – 100 ml;
tomato paste – 80 g;
water – 500 ml;
sugar – 10 g.

Add eggs, semolina and flour to the shredded cabbage.
Form cutlets and fry.
Mix tomato paste with water and sugar.
Simmer the cutlets with gravy for 15 minutes.

Cutlets in the oven - recipe with gravy

Cutlets in sour cream sauce in the oven is a great way to get a tasty and healthy dish without standing near the stove. The process itself is simple and consists of two steps: the cutlets are browned independently, then stewed in sour cream sauce. The choice of the latter is justified by its thick mixture, special taste and appetizing crust that appears after baking.

minced meat – 700 g;
testicle – 1 pc.;
onion – 1 pc.;
butter – 50 g;
sour cream – 300 g;
flour – 40 g;
water – 150 ml.

Stir the minced meat with the egg, onion and form into cutlets.
Bake the cutlets for 20 minutes at 200 degrees.
Fry the butter with flour, add sour cream, water and simmer for 2 minutes.
Bake the cutlets with the sauce for 20 minutes.

Cutlets with gravy in a slow cooker

No one can make cutlets stewed in tomato sauce better than a slow cooker. She always excels at preparing sauces, and this time she amused us with the impeccable shape of the cutlets. She provided them with gentle roasting in the “Baking”, allowing all the components of the minced meat to adhere to each other and retain their shape during the stewing process.