Mashed potato cutlets are one of the most favorite and popular dishes. The basis for the cutlets is minced meat; you can easily make it yourself or purchase it at the grocery store. It turns out that preparing such a dish will be very simple and quick, this is important for housewives.
To prevent the cutlets from becoming boring, this dish can be varied with all kinds of gravies. You can not only pour it over the cutlets before serving, but also bake them in the oven in this sauce or stew them in it. A different cooking option will give a new taste to the dish.
From a minimal set of products that almost every person has in the refrigerator, you can prepare a very simple, but no less tasty gravy for cutlets and side dishes. Here are the simplest and most popular recipes that will not leave you indifferent.
With tomato paste and flour
This recipe is very simple and quick. Suitable for any dishes. To prepare it, you don’t need to buy expensive products, so it also turns out to be very economical.
Ingredients for cooking:
- one large onion;
- one medium carrot;
- bell pepper;
- 1 tablespoon wheat flour;
- 1.5 tablespoons of tomato paste or grated fresh tomatoes;
- 2 pinches of granulated sugar;
- 1 tablespoon sour cream;
- boiled water;
- seasoning for chicken to taste.
The sequence of preparing a delicious gravy with tomato paste and flour:
To give a special piquant note to the sauce, you can add a little garlic or hot pepper, if desired. If you add it, chop it finely as well.
- Chop the bell pepper and onion very finely. The finer it is, the more uniform the gravy will end up.
- Three carrots on a fine grater.
- Pour refined vegetable oil into a hot frying pan and quickly add the onion and bell pepper. Sauté over low heat.
- When the onion starts to turn golden, be sure to add the carrots and fry for at least 5 minutes. Stirring occasionally.
- Add flour and mix the resulting mass thoroughly until it has a homogeneous consistency.
- Pour in tomato paste or tomatoes and mix slowly again.
- Pour in some boiled water. If the sauce is still thick, you can add more liquid.
- When everything starts to boil in the pan, add sugar. It will help soften the taste of tomatoes.
- Add seasonings to taste.
- After adding the sour cream, mix the whole sauce again, cover with a lid, and turn off the stove. Let the dish sit for another 7 minutes and soak. Finally, pour the sauce into a bowl and serve.
To make the gravy thicker, add more wheat flour.
Gravy for cooking in a slow cooker
- Cooking time: 25 minutes.
- Number of servings: 6.
- Calorie content: 108.1 kcal.
Photo: krasnoyarsk.pizzapertsy.ru
Sauce composition:
- sour cream – 1 glass;
- champignons – 300 g;
- water – 1 glass;
- garlic – 3 cloves;
- flour – 20 g;
- onion – 1 pc.;
- spices and herbs.
Advice! When using a multicooker, you first need to fry the cutlets, and then use this fat to cook the sauce in which to cook the meat products until cooked.
Detailed recipe:
- After removing the cutlets, add the chopped mushrooms to the bowl. Cook in the “Frying” mode.
- As soon as the juice has evaporated, add the chopped onion and cook for a few more minutes.
- In a separate bowl, whisk the sour cream, flour and water until no lumps remain.
- Pour the mixture over the mushrooms, change the mode to “Stew” and cook for another 5 minutes.
- Leave for the same period of time with cutlets.
Sprinkle with chopped herbs and let it brew.
Sour cream sauce recipes can always be varied by adding vegetables and favorite spices.
Print Pin Recipe
With sour cream
If your family loves sour cream, then copy the recipe into a cookbook.
The taste of the cutlets will become more tender and juicier. It won't take much time to prepare it. It will go well with both fish and meat cutlets. Products needed:
- butter 20 g;
- 2 large spoons of unrefined oil;
- flour 2 tbsp. spoons;
- tomato paste 2 tbsp. spoons;
- 1 tablespoon sour cream;
- 2 glasses of boiled water;
- salt 1/2 tsp;
- You can add ground pepper to taste;
- a pinch of paprika;
- Add dried herbs at your discretion.
How to cook:
- Heat a frying pan on the stove and add fresh butter and unrefined vegetable oil. Mix everything.
- As soon as the butter melts, add the flour and stir constantly so as not to burn.
- Add tomato paste, stir a little and immediately pour in water. Stir well so that there are no lumps.
- Add spices to taste. You can add bay leaf if desired.
- Add a spoonful of sour cream.
- We wait until the whole mixture begins to boil. Then turn off the oven and let the gravy cool slightly. Now you can serve.
Thick gravy can be diluted with boiled water.
Let's cook simply!
Sour cream gravy is, in principle, a simple matter. Preparing the classic version will not take you much time. It is necessary to mix all the above components thoroughly (so that there are no lumps) and simmer for five minutes over low heat, constantly stirring the mixture. This sour cream sauce is perfect for steamed diet cutlets, as well as for baking meat, for preparing a wide range of main courses and hot appetizers.
Onion
This recipe is considered very interesting and unusual. Its base is pickled onions obtained by marinating shish kebab. Many people don’t like onions in barbecue and immediately throw them away after marinating the meat. You can also make a wonderful gravy out of it.
Suitable for any dishes, including cutlets. We tried it personally, it’s very tasty and unusual, it’s especially delicious with a side dish of French fries. In general, be sure to try it, you will like it.
Ingredients for gravy:
- 400 g of marinated shashlik onions;
- 150 g tomato paste;
water;
add salt and pepper to taste.
How to cook:
- Pickle the onion or select it from the kebab and place it in a separate plate.
- Heat a frying pan over low heat, add oil and add the pickled onion. Saute it for about 5 minutes so that it becomes softer, but does not lose its taste. You need to stir constantly. Of course, it is better to take onions from the kebab, as they are saturated with meat juice and spices. The smell of the gravy will be more aromatic and rich.
- Pour tomato paste into it and add 80 milliliters of boiled water. Mix everything well. You can add pepper or salt at your discretion. Mix everything well, let it simmer a little and turn off the stove.
- Place the entire cooled mass in a blender and grind. If the gravy turns out thick, then dilute it with boiled water at your discretion.
This wonderful sauce can be served on the table with pasta and ready-made kebab. Your guests and loved ones will appreciate her excellent taste and your efforts.
Sour cream sauce for cutlets in a frying pan
- Cooking time: 10 minutes.
- Number of servings: 4.
- Calories: 4.
Food set: 166.1 kcal.
- water or broth – 180 ml;
- butter – 25 g;
- thick sour cream – 150 g;
- flour – 1 tbsp. l.;
- spices.
Advice! Sour cream gravy for cutlets in a frying pan must be prepared in a separate bowl, and at the end pour over the meat products.
Recipe:
- Melt a knob of butter in a saucepan over medium heat.
- Add sifted flour and fry for 5 minutes.
- Add broth or water in small batches, stirring constantly to prevent the appearance of lumps.
- Add salt with sour cream and pepper.
After a couple of minutes, the sauce will thicken and you can add the cutlets.
It's easy to prepare culinary masterpieces!
- First, cut the onion into small strips or cubes - as you prefer. Fry it in butter.
- Then add sour cream, mix and simmer the resulting mass for 5-7 minutes.
- Add salt with spices, tomato paste (100 grams). Stirring continuously, bring to a boil over low heat.
- At the end of cooking, season the sauce with a tablespoon of melted butter.
- This sauce can be served hot separately from the cutlets (in a small container convenient for dipping). Or you can pour the gravy over our already prepared dish and simmer a little on the lowest heat - it will be very tasty!
With egg
Sour cream and egg sauce also has a right to exist. To prepare you will need: a glass of thin sour cream, a couple of eggs, mustard powder, a spoon or two of Provencal mayonnaise, sugar and salt.
This sauce is easy and simple to prepare. First, boil the eggs. After this, grind 2 yolks with mustard powder and add sour cream, and then sugar and salt, mixing everything thoroughly. We also mix mayonnaise with chopped whites from boiled eggs. We combine both mixtures together and mix thoroughly one more time. This sauce is good for seasoning cutlets, meat dishes going into the oven, and even green salad. A matter of taste!
Cutlets in sour cream sauce in the oven: traditional recipe
Cutlets baked in sour cream sauce have become a classic of the culinary genre. They are tasty, aromatic, tender! It’s not difficult to prepare them, the main thing is to use fresh, high-quality ingredients. Along with the cutlets, we will also bake a side dish for them - potatoes.
Advice! If you need to defrost the minced meat, do it under natural conditions: either put it on the top shelf of the refrigerator in the evening, or leave it until completely thawed at room temperature. Do not use a microwave oven or hot water to defrost the product.
Ingredients:
- minced meat (any) – 0.5 kg;
- milk – 50 ml;
- potatoes - six root vegetables;
- loaf;
- Provençal herbs;
- tomato sauce - one table. spoon;
- sour cream (with medium fat content) - three to four tablespoons. spoons;
- onion - one head;
- garlic cloves – 2-3 pieces;
- sifted flour;
- purified water – 120 ml;
- salt;
- black pepper.
Preparation:
- Pour milk over several pieces of loaf and leave them for five minutes.
- Then we’ll knead the loaf well with our hands and leave it until it swells and softens.
- Let's peel the potatoes. Wash the tubers and cut them into four parts.
- Let's prepare the minced meat. It's better to cook it yourself. And if you buy a finished product, give preference to chilled minced meat.
- Squeeze the loaf pieces from the milk and combine with the minced meat.
- Peel the onion and pass through a meat grinder.
- Add the onion to the minced meat and stir.
- Salt it and sprinkle with black pepper, stir.
- Now with wet hands we will form the cutlet blanks.
- Sift the flour into a plate.
- We roll our cutlet preparations in it.
- Grease a refractory pan with unflavored vegetable oil.
- Distribute the cutlets around the perimeter. Place potato pieces in the middle.
- Brush the potatoes with unflavored vegetable oil using a pastry brush.
- Sprinkle it with salt, herbs de Provence and pepper.
- Bake the dish at two hundred and twenty degrees for fifteen minutes.
- In the meantime, let's prepare the gravy. Place the sour cream in a bowl.
- Add tomato sauce to it. You can replace it with ketchup.
- Let's introduce purified water. Add salt and black pepper.
- Stir the gravy thoroughly until we get a homogeneous structure.
- Pour the gravy over the cutlets and potatoes.
- Bake the dish at two hundred degrees for half an hour.
- The finished dish can be supplemented with chopped green onions.
Cheese sauce for cutlets
Ingredients:
- Minced meat - 400 grams;
- Chinese cabbage - 100 grams;
- Egg - 1 piece;
- Onion - 1 piece;
- Salt, spices - to taste;
- Soft cheese - 100 grams (3 packs);
- Milk - 0.5 cups;
- Garlic - 2 cloves;
- Boiled rice - 2 tbsp. spoons;
- Breadcrumbs - to taste.
Cooking method:
You can use ready-made minced meat or cook it yourself. Grind the meat through a meat grinder, add a couple of slices of buns soaked in milk. Grind Chinese cabbage (can be replaced with white cabbage) and onion in a blender or through a meat grinder.
Break 1 egg into the minced meat, add rice, salt, spices, mix everything thoroughly. Form small cutlets from the minced meat, bread them in breadcrumbs, fry in vegetable oil on one side, turn over, add a little water and cover with a lid, simmer over low heat. When the water has evaporated, open the lid and fry the other side. Place the colettes in a baking dish.
Sauce: mix milk, soft cheese, garlic until smooth. Pour the sauce over the cutlets and place in a hot oven for 10–15 minutes. Ready! With any side dish and fresh vegetable salad.
