Cutlets with gravy help more than one generation of housewives. Only minced meat affects the variety: beef, pork, fish, chicken, and the accompanying thick sauces can generally choose endlessly. Mushroom, sour, creamy, tomato sauces and gravy - with them chopped meat acquires juiciness, taste and ability to supplement simple home side dishes.
How to cook gravy for cutlets?
A delicious gravy for cutlets can include various ingredients, from tomato paste to cheese. More often, the sauce is made on the fat and juices left when frying cutlets. In a frying pan spread onions, flour, fry them until they are rosy, add a tomato base, sour cream or cream, dilute with water and stew for about 10 minutes.
- Cooking for chops is a recipe in which it is important to observe proportions. If it is cooked with the addition of flour, then about 30 g of flour is taken about 250 ml of liquid, whether it is broth or water.
- To avoid lumps, you can dissolve the flour in a small amount of liquid, and then top up the rest.
- When preparing the creamy gravy, the cream should be added at the end, and do not boil them, but just warm up thoroughly.
Cutlets with gravy in a frying pan
Experienced cooks advise cooking cutlets from minced meat with gravy in a frying pan. Roasted cutlets, better keep the shape with further extinguishing, and the sauce made on fat and juices left after frying patties, always tastier, more saturated and fragrant. After this cooking, do not wash a lot of dishes, which is always nice.
Ingredients:
- minced meat - 750 g;
- a loaf - 50 g;
- milk - 100 ml;
- sour cream - 80 g;
- tomato paste - 40 g;
- water - 500 ml;
- onion - 1 piece;
- flour - 80 g;
- egg - 1 piece;
- oil - 60 ml.
Preparation
- Soak the loaf for 10 minutes in milk.
- Scroll along with the onions in the meat grinder and add to the minced meat.
- Then put the egg, 40 g of sour cream and form the cutlets.
- Roll them in flour and fry.
- Pour gravy from 40 g of sour cream, water, 20 g of flour and tomato paste.
- Extinguish minced meatballs in a frying pan with sauce 20 minutes.
Cutlets in sour cream sauce in a frying pan
Sour cream sauce for chops is incredibly popular among housewives, who appreciate simple, affordable and convenient components. Sour cream is ideal for making sauces: it quickly thickens, and if you put it out in a frying pan in which cutlets were fried, along with flour and onions, a thick and richly flavored gravy will not take long.
Ingredients:
- onion - 2 pieces;
- oil - 50 g;
- flour - 80 g;
- sour cream - 500 ml;
- water 250 ml;
- forcemeat - 550 g;
- egg - 1 pc.
Preparation
- Add the onion, egg, 40 g sour cream and make cutlets.
- Strain them in flour and fry.
- Separately, fry the onion with butter and flour.
- Add water and sour cream.
- Stew cutlets with sauce 20 minutes.
Fish cutlets with gravy
Sauce for fish cutlets should perform several tasks: not to break the natural taste of fish, refine it and remain tasty even cooled, as many eat fish patties in a cold form. This is perfectly handled tomato sauce, which is better done with spices and wine, to remove from it the label of a boring, general food add-on.
Ingredients:
- minced fish - 650 g;
- white bread - 40 g;
- egg - 2 pieces;
- onion - 2 pieces;
- a clove of garlic - 2 pieces;
- parsley - 20 g;
- oil - 120 ml;
- wine - 125 ml;
- tomatoes in own juice - 400 g.
Preparation
- Fry the onion and garlic in 40 ml of oil.
- Add wine, tomatoes and boil for 10 minutes.
- Twist bread, onions and greens in a blender.
- Mix with stuffing, eggs and form cutlets.
- Fry and put into sauce.
- Tomato fish cutlets with gravy for 15 minutes.
Chicken cutlets with gravy
Sauce for chicken cutlets should be gentle, thick, unobtrusive and quick to prepare. Chicken meat is neutral taste, has a delicate texture and quickly dries up with prolonged suppression, especially in fried cutlets. The perfect solution will be a sauce of cream and cheese, which will add juiciness and fulfill all other requirements.
Ingredients:
- chicken mince - 550 g;
- eggs - 1 piece;
- mayonnaise - 40 g;
- cream - 200 ml;
- cheese - 100 g;
- egg - 1 piece;
- flour - 60 g;
- oil - 40 ml.
Preparation
- Add egg and mayonnaise with minced meat.
- Form the cutlets, roll them in flour and fry.
- Transfer, and in the pan add the cream, cheese and pour for 5 minutes.
- Tomato chicken cutlets with gravy for 10 minutes.
Potato cutlets with mushroom sauce
Mushroom gravy for cutlets has a rich taste, which outshines meat minced meat, but it is perfect for potato. Mushrooms are ideally combined with potatoes, and with sour cream, so gravy, traditionally, is done on a sour cream basis. In order to keep the cutlets and not deformed, they are not stewed in sauce, but served it separately.
Ingredients:
- mashed potatoes - 550 g;
- egg - 1 piece;
- flour - 80 g;
- champignons - 200 g;
- onion - 2 pieces;
- sour cream - 400 g;
- oil - 80 ml.
Preparation
- Add butter and egg in puree.
- Form the cutlets, roll them in flour and fry in 40 ml of butter.
- In fried onions and champignons, add sour cream and cook for 10 minutes.
- Before serving, pour the cutlets with sauce.
Cutlets from turkey with gravy
When choosing sauce for meat cutlets , you should take into account the origin and nutritional properties of minced meat in order to extract the maximum benefit from the dish. So, turkey meat, which has dietary properties, it is better to cook in a double boiler in a dairy sauce. After, cutlets can be included in the children's diet and diversify the unloading days.
Ingredients :
- turkey mince - 600 g;
- protein - 1 unit;
- water 100 ml;
- milk - 400 ml;
- flour - 60 g;
- oil - 40 g.
Preparation
- Stir mincemeat with protein and form cutlets.
- Put in a bowl of a steam cooker and cook for 20 minutes.
- Fry the oil with flour, add milk and simmer for 5 minutes.
- Put the cutlets in the sauce for 2 minutes.
Cabbage cutlets with gravy
Cutlets in tomato sauce can be tasty, cheap and very useful if made from cabbage. In this case, the minimum of products and financial costs turn into an independent dish, where the whole cooking is reduced to the fact that the cutlets are roasted to a rouge and stewed in a sauce of tomato paste and water for 15 minutes.
Ingredients:
- cabbage - 700 g;
- egg - 2 pieces;
- manga - 60 g;
- flour - 60 g;
- oil - 100 ml;
- tomato paste - 80 g;
- water - 500 ml;
- sugar - 10 g.
Preparation
- In the shredded cabbage, add eggs, mango and flour.
- Form the cutlets and fry.
- Mix the tomato paste with water and sugar.
- Stew cutlets with sauce 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 stages: cutlets rouge themselves, after stewing in sour cream sauce. The choice of the latter is due to its thick consistency, piquant taste and appetizing crust that appears after baking.
Ingredients:
- minced meat - 700 g;
- egg - 1 piece;
- onion - 1 piece;
- oil - 50 g;
- sour cream - 300 g;
- flour - 40 g;
- water - 150 ml.
Preparation
- Mix the forcemeat with egg, onion and form cutlets.
- Bake cutlets for 20 minutes at 200 degrees.
- Fry the oil with flour, add sour cream, water and cook for 2 minutes.
- Bake cutlets with sauce for 20 minutes.
Cutlets with gravy in the multivark
Cutlets stewed in tomato sauce is better than a multivarker no one will do. She always does an excellent job of making sauces, and this time she also pleased with the ideal form of cutlets. She provided them with sparing roasting in "Baking", allowing all components of minced meat to seize with each other and keep the shape in the process of extinguishing.
Ingredients:
- forcemeat - 500 g;
- egg - 1 piece;
- white bread - 100 g;
- milk - 80 ml;
- water 120 ml;
- tomato sauce - 250 ml.
Preparation
- Soak the bread in the milk.
- Stir with minced meat and egg and form cutlets.
- Roast in "Baking" 40 minutes.
- Pour the tomato sauce, water and simmer for another 20 minutes.