Potato and meat cutlets with sour cream in the oven
12 servings
89 minutes
Potato-meat cutlets with sour cream baked in the oven are a cozy homemade dish that embodies the best traditions of European cuisine. At its core is tender minced pork, aromatic spices, and vegetables that give the cutlets juiciness and rich flavor. Potatoes, carrots, and herbs add textural softness, while sour cream provides a pleasant tang and creamy tenderness. Baking in the oven makes the cutlets lighter and preserves their rich taste. These cutlets are perfect for a family dinner, especially on cool days when you want to warm up with cozy and hearty food. They can be served with a light salad or a side of fresh vegetables. Historically, such dishes emerged as a way to make meat cutlets juicier and more nutritious by complementing them with simple accessible ingredients, turning each serving into a true delight.
1
Prepare the necessary ingredients.
2
Wash the meat well under running water, dry it a little, cut it into medium-sized pieces of arbitrary shape to pass through the meat grinder.
- Pork shoulder: 700 g
3
Peel the onion, wash it well under running water, cut it into pieces to pass through the meat grinder.
- Onion: 1 head
4
Pass the prepared meat through a meat grinder.
5
Pass the onion through the meat grinder.
6
Peel the garlic head, wash it well under running water, press it through a garlic press, and add it to the minced meat.
- Garlic: 1 head
7
Peel the carrot, wash it well, dry it a little, grate it on a coarse grater, and place it in a separate container.
- Carrot: 150 g
8
Peel the potatoes, wash them well under running water, grate them on a coarse grater, and transfer to the container with the carrots.
- Potato: 500 g
9
Add 1 teaspoon of salt and 1 teaspoon of ground pepper mix to the grated carrots and potatoes. Mix everything well.
- Salt: 1 teaspoon
- Ground pepper mix: 1 teaspoon
10
Wash the parsley well under running water, dry it, chop it finely, and add it to the container with potatoes and carrots.
- Parsley: 25 g
11
Place the minced meat in a container with potatoes, carrots, and greens. Mix everything well. Form the patties.
- Pork shoulder: 700 g
12
Pour 50 ml of vegetable oil into the pan. Fry the patties on both sides over medium heat with the lid open until golden brown.
- Vegetable oil: 50 ml
13
Place the fried cutlets in a baking dish.
14
Pour 100 ml of sour cream into the form with cutlets.
- Sour cream: 100 g
15
Cover the dish with a lid or foil. Bake in the oven at 170 degrees for about 60 minutes.
16
Cool the ready cutlets under a closed lid. Serve hot or warm.