Cutlets baked under vegetables
4 servings
80 minutes
Vegetable-topped cutlets are a hearty and aromatic dish from Russian cuisine that combines tender meat and juicy vegetables. Beef mince seasoned with spices and herbs creates a rich flavor, while baking under potatoes, onions, sweet peppers, and tomatoes makes the dish incredibly juicy. A special charm comes from the tomato paste sauce with garlic and cinnamon, adding a piquant depth of flavor. This casserole is an ideal option for a cozy family dinner; it warms and offers a rich bouquet of aromas. Served hot and garnished with fresh parsley for freshness and completeness.
1
Put minced meat, 1 chopped onion, black pepper, 0.5 teaspoon of cinnamon, and half a bunch of parsley in a bowl. Mix well. Form patties. Place the patties in a baking dish, about 30x24 cm in size.
- Ground beef: 500 g
- Onion: 2 pieces
- Ground black pepper: 0.5 teaspoon
- Ground cinnamon: 0.8 teaspoon
- Parsley: 1 bunch
2
Place slices of potato on top, then onion, sweet pepper, and tomatoes sliced into rounds.
- Potato: 4 pieces
- Onion: 2 pieces
- Green bell pepper: 2 pieces
- Tomatoes: 2 pieces
3
Pour water into the pot, add tomato paste, garlic, white pepper, and 0.25 teaspoon of cinnamon. Mix well. Bring to a boil over low heat, stirring constantly.
- Water: 2 glasss
- Tomato paste: 2 tablespoons
- Garlic: 1 clove
- Ground white pepper: 0.3 teaspoon
- Ground cinnamon: 0.8 teaspoon
4
Pour the prepared sauce over the cutlets and vegetables and place in a preheated oven at 200 degrees. Bake for 1 hour, or until the potatoes are soft.
5
Garnish with parsley when serving.
- Parsley: 1 bunch
