When you prepare cutlets with tomato gravy, you just wonder what a wonderful taste has acquired a dish thanks to broth with tomato paste. Your meat cakes will become very gentle, with a soft consistency (breadfish played its role here) and a flawless aroma (smell of tomatoes, fried onions, olive herbs, fresh greenery), you can say with confidence that the cooked dish will just melt you in your mouth .
Required ingredients:
- farm "Home" - 500 grams
- lukovitsa -2 pcs.
- bread (Baton) - 3-4 pieces (mealky only)
- milk -50 ml.
- sunflower oil -80 ml.
- flour - 2 tablespoons
- tomato paste - 5 tablespoons
- water or broth - 350 ml.
- spices (olive herbs, a mixture of peppers)
- green (Parsley Leaves)
Cooking process:
- Initially, bring mince to the right state. Clean the bulb, wash and finely grind. With bread pieces, cut the ball, leave the crust aside. Now I will lock the meaks in a small amount of milk. We must have a homogeneous bread mass.
- As soon as the meakshki splashes (enough 2-3 minutes), throw it together with a bow into a bowl with minced meat. We mix the mixture to a homogeneous state.
- Separate small pieces of minced meat and form the hands of the round billets of the kitlet.
- We put them in a preheated frying pan and fry on medium heat from two sides to half-readiness.
- After 3-4 minutes, add to the bow (on the consistency it will be soft) several spoons of flour. All the time we interfere with the onion mixture, it is important that the flour would be burned.
- We cross the tomato paste in the onion refueling. Spoon stir the mixture.
- After 1-2 minutes, we pour water into the frying pan (if it is possible to better use the brewing meat broth, will definitely tastier). We will add spices and on low heat forming (3-4 minutes) Tomato refueling.
- Now it remains to shift our cutlets in the preparing gravy. I'll cover the frying pan with a lid. Preparing our meat delicacy 20 minutes on a small fire.
Bon Appetit!
Step 1: Fry onions.
Onions cleanse from husks, rinse with cold water, cut into small cubes and fry in a frying pan with vegetable oil until the transparency and formation of crispy brown crust.Step 2: Cooking minced meat.
Beef and pork rinse with cold running water and dry with disposable paper towels. Prepared meat Cut into small pieces and scroll into the meat grinder. Following it to miss the fried onions and the white bread in the milk in the milk. Mix all together, and then skip through the meat grinder again.
Add grinding greens, chicken eggs, spices and cerebral mustard to meat. How to mix everything, and then remove into the refrigerator on 20-30 minutes.
Step 3: Cooking Tomato Sauce.
In the blender, grind the tomatoes cleaned from the skins together with the shelves purified from the husks and the washed basilica leaves. Then add vinegar to this mixture, sugar sand, salt and a little acute pepper. Mix the sauce thoroughly and pour it into a frying pan. Bring to boiling on medium heat, and after cook 1-2 minutes stirring all the time. Remove the finished tomato sauce from the fire, cover the lid and still leave aside.
Important: If the sauce turned out to be very thick, dilute it with a small amount of boiled water.
Step 4: We form cutlets.
While cooling the sauce, with wet hands, blind minced meat small on the size of the cutlets. Then cut every in breadcrumbs.
Step 5: Fry the cutlets.
Take a free frying pan and warm out vegetable oil. On medium-heavy fire, fry the cutlets to a golden crust on both sides. Fry the parties, so they will be comfortable to turn over the side on the side and they definitely do not break down.
Step 6: Cooking cutlets in tomato sauce.
Preheat the oven before 180 degrees. Roasting cutlets put in shape tightly to each other, you can even smith them a little to fit everyone. Top pour tomato sauce so that it covers the cutlets. Send this beauty to be baked in the oven on 20-25 minutes. During this time, meat cutlets will completely reach their readiness, and tomato sauce will become more tastier and fragrant.
Step 7: We feed cutlets in tomato sauce.
Serve cutlets in tomato sauce as hot for lunch or dinner. As a side dish, it is also suitable for the same thing as the usual cutlets. Do not forget to rich every portion of the sauce, which remained in the form, and then immediately begin to the meal until these delicious cutlets have time to cool.
Bon Appetit!
Instead of acute peppers into tomato sauce, you can add a little "tobasco".
To make it easier to cleanse tomatoes from the skins, lower them for a while in boiling water, and after sharply cool.
Instead of fresh tomatoes, you can use canned, as cleaned from the skins.
Juicy cutlets with flavor and taste of garlic in sour sweet tomato sauce. In the preparation of this dish there is one feature. Meat minced meat with bow and garlic you need to beat a blender. The mixture will be homogeneous and smooth.
If these ingredients are grinding in the meat grinder, then such an effect does not work, the cutlets will remain tough and even the presence of rice will not help them. Therefore, if you do not have a blender, be sure to add an exhaled white bun.
For the preparation of a rice and garlic in tomato sauce, we take such ingredients: pork mince, onion, garlic, rice, tomato paste, salt, sugar, black pepper, egg, sunflower oil and flour.
Pork minced meat in a bowl. Onions crushed in any way.
Rice boil until readiness. We add to the bowl to pork and onions.
Be whipped by a blender. Then add a chicken egg. Let's squeeze garlic with a press and put into mince.
Seasoned minced salt and pepper to taste. Mix well.
The frying pan heats up, pour sunflower oil and put the cutlets.
Thus, fry all the cutlets.
Preparing sauce. In a bowl we connect tomato paste with flour. Mix so that there are no lumps.
In the pan or in the scenery pour water and add tomato paste with flour. Put sugar and salt. Mix. We send cutlets to the sauce.
Cutlets under the lid 40 minutes on low heat.
Cutlets with rice and garlic in tomato sauce are ready.
We feed cutlets with porridge, boiled potatoes, vegetables, pickles.
As a result, I got 1.6 kg of minced meat. By the way, for the preparation of the kitlet can be taken and the purchase of mince. 
Farsh add salt, black ground pepper, eggs, mix. If the minced is not good enough, add a semolina camp, mix again. Tighten the stuffing plate with a stuffing film and remove in the refrigerator for 7-10 minutes.
Fry carrots with onions on a well-warmed frying pan on a vegetable oil, stirring, up to golden color, then add tomato sauce, mix, pursue 1-2 minutes on a small fire. I prepared with the "Krasnodar" sauce, in its composition there are sugar, salt and spices. Therefore, I in the sauce with vegetables neither sugar nor salt, nor spices add. Instead of the ready-made tomato sauce, you can take ketchup, tomato juice or dilute the tomato paste and add salt, sugar to your taste.
Pour roasted chicken cutlets with a prepared tomato sauce. Then, the shape with the cutlets can be put into the oven, heated to 180 degrees, for 7-10 minutes (so that the cutlets warmer together with the sauce) or swipe on a small fire for 3-5 minutes from the bottom of the boiling, the cover of the pan is covered (if vegetable sauce is denser , when drying, make sure that it is not burnt, it may be necessary to add some water). Ready cutlets give it under the lid within 10 minutes.
Such chicken cutlets in tomato sauce can be served with porridge, pasta or potato mashed potatoes.
Tasty and pleasant moments!
There is nothing more delicious appetizing meat. The ability to create a variety of dishes from this product is always highly appreciated in cooking. This article will talk about how to prepare meat bokings.
What is "Copy"
Before proceeding to the description of the recipes, it should be clarified, which is meant by the name "Cocks". In fact, this dish is almost no different from the kitlet. However, there is a difference. First, the shape of the meat products is different: the kitlet is oval, and the bonds are round. Secondly, the method of cooking dishes is also different. Cutlets are usually fried or baked, while meat bugs with gravy are preferably extinguished.
History of the occurrence of dishes
In our country, this Kushan moved from France. Curlons - analogue of famous medallions, traditional French dishes. They obtained such a name in Russian because they were initially made exclusively from chop cutting, which was specifically attached to the form of the right circle. Later, such products began to prepare from minced meat or in our days, meat bits with a gravy are only round shapes. This is the main criterion by which it is a kushan from the kitlet.
Capture secrets
Thickens are fry, baked, stew, but most often - tomatoes in a variety of sauces (tomato, sour cream and others). In this appetizing dish, you can add a variety of fillings. For this use any products: cheese, eggs, mushrooms, onions, white cabbage, broccoli. Prepare bits better in the scenery, the bottom of which is pre-lubricated with sunflower oil. A frying pan with experienced cooks offer several cowards for cooking dishes:
- Cutters meat with gravy before preparation is better to cut into flour or breadcrumbs - so they will preserve the form better.
- Fry meat products is preferable in a creamy, not vegetable oil.
- To give the tails correctly round shape, you need to beat them with a knife slightly.
- The most delicious meat bonds with sauce. Impregnated with filling from tomatoes or sour cream, they become very juicy.
Curls in the ingredients
For preparation we will need:
- chicken Egg - 1 piece;
- white bread - 2 pieces;
- meat minced beef and pork - 500 grams;
- carrots - 0.5 pieces;
- tomatoes - 1 piece;
- flour - 1 spoon dining room;
- milk - 120 milliliters;
- sour cream - 1 spoon dining room;
- tomato paste - 1 spoon tea;
- onions on 3 pieces.
Curls in tomato sauce. Cooking method
Enough just getting ready with the photo will help you master the preparation of dishes faster.
- First of all, stuffing stuffing should be prepared. For this you need to drive a white bread, onion (2 pieces) and minced meat grinder. In the meat mass you also need to add black pepper, salt and egg. All ingredients should be mixed thoroughly.
- Then it is necessary to fry on a moderate fire onions, carrots, tomatoes and tomato paste.
- After that, it is necessary to form the minced stuffing. Then they should be slightly frying in sunflower oil.
- Now it is necessary to shift the vegetable roaster into a deep saucepan or a skeleton, add water, sour cream, flour and mix thoroughly to eliminate the appearance of lumps. Next, the gravy must be let down. After that, it is necessary to put roasted folds and tide them on a moderate fire about fifteen minutes.
Curls meat with gravy are ready! They are suitable for any garnish.
Stuffing folds in sour cream sauce. Ingredients
It is the opinion that the most delicious bokings are obtained with sour cream sauce. So it is or not, you can find out yourself. For this you will need the following products:
- minced pork - 200 grams;
- minced beef - 200 grams;
- seasonings - to taste;
- onion - 2 pieces;
- egg chicken - 2 pieces;
- wheat flour - 8 tablespoons;
- petrushka Fresh - to taste;
- creamy oil - for frying;
- water - 150 milliliters;
- sour cream - 200 milliliters.
Stuffing folds in sour cream sauce. Cooking method
- First of all, you need to clean, wash the onions and cut it into small pieces.
- Then in deep containers should be combined with egg, mince and half of the bow. Then the meat mass must be spicious and salt.
- Now you need to warm up the pan and lubricate it with a piece of cream oil.
- Next, you should lay out the formed bids on the hot frying pan and fry them for 2-3 minutes on each side.
- After that, it is necessary to make sour cream sauce. First you need to wash and cut the greens. Then it should be stirred in water a fatty sour cream and add the remainder and crushed parsley to it.
- Now frightening threads must be pouring sauce and tick them under a closed lid until complete readiness. The final cooking time is 8-10 minutes.
So prepare in the sour cream sauce of cobs of meat. A recipe with a photo will help master the cooking process faster.
Curls with mushroom filling. Ingredients
As mentioned above, the backs are made with the addition of a variety of stuffs. Consider the recipe for cooking such a dish. For this we need:
- pork or beef - 300 grams;
- chicken Egg - 1 piece;
- water - 1/4 cup;
- pepper and salt - to taste.
- dried mushrooms - 100 grams;
- onions - 1-2 pieces;
- butter creamy - 1 spoon dining room;
- vegetable oil (for frying).
Curls with mushroom filling. Cooking method
- First you need to rinse meat, cut it into pieces of medium size and skip through a meat grinder.
- Then the resulting mince must be spicious and salt. After that, you need to drive into it an egg, the mass is to stir both and divide the sizes with the size of the palm.
- Then you should cook the filling. To do this, you need to boil the pre-operated mushrooms, merge broth with them, grind and fry along with the onions.
- Next, the filling must be satisfied, put on meat cakes and form the bokings on me.
- Now it is necessary to fry meat products on a hot frying pan with sunflower oil to an appetizing crust.
- Then you need to bring meat bugs in the oven at an average temperature. It will take about fifteen minutes.
Bon Appetit!
