Beef cutlets with tomato sauce
4 servings
30 minutes
Beef cutlets with tomato sauce are a vivid example of Thai cuisine, where rich aromas blend with the tenderness of texture. This dish originates from the combination of Western traditions of making cutlets and Eastern flavor accents. Juicy beef cutlets enriched with spicy herbs and crispy breadcrumbs are cooked to a golden crust and then complemented by a thick tomato sauce that adds a delicate sweet-sour note. This sauce not only enhances the flavor of the meat cutlets but also makes them juicier. It is a versatile dish that can be served with rice or fresh vegetables. A great choice for those who appreciate rich flavors and a harmonious blend of spices that create a warm and comforting aroma.
1
Place the minced meat, finely chopped onion, garlic, ketchup, herbs, lightly beaten egg, and breadcrumbs in a bowl. Mix well with your hands.
- Onion: 1 head
- Ground beef: 500 g
- Garlic: 1 clove
- Ketchup: 2 tablespoons
- Provencal herbs: 1 teaspoon
- Chicken egg: 1 piece
- Crushed breadcrumbs: 80 g
2
Divide the meat into 8 portions and shape the patties.
3
Heat the oil in a pan and place the patties. Fry for 1 minute on each side. Reduce the heat to medium and fry for another 2 minutes on each side. Transfer to a paper towel and keep warm.
- Vegetable oil: 2 tablespoons
4
For the sauce, blend broth, flour, and tomato puree. Pour into the pan used for the cutlets and heat over medium heat for 3 minutes until boiling and thickening. Strain and add parsley. Drizzle over the cutlets.
- Chicken broth: 500 ml
- Wheat flour: 2 tablespoons
- Tomato puree: 1 tablespoon
- Chopped parsley: 2 tablespoons