Cutlets in gravy
4 servings
30 minutes
Meatballs in gravy are a cozy dish of Russian cuisine, filled with home warmth and rich flavor. Its roots go back to village traditions where simple ingredients turned into a heartfelt meal. Tender meat patties soaked in cream gain softness and juiciness, while the golden crust adds a pleasant texture. The gravy made from tomato paste and flour creates a harmonious balance between light acidity and richness, allowing the meat to reveal its flavor. This dish pairs perfectly with mashed potatoes or buckwheat porridge, and its rich aroma makes dinner truly cozy. The simplicity of preparation and availability of ingredients make meatballs in gravy a favorite recipe for family lunches and dinners.
1
Remove the crust from the bread, soak it in cream, and squeeze it out. Add the bread, finely chopped onion and garlic to the minced meat, season, and mix thoroughly.
- White bread: 1 piece
- Single cream 10% fat: 2 tablespoons
- Ground beef: 600 g
- Onion: 1 head
- Garlic: 1 clove
- Salt: to taste
- Ground black pepper: to taste
2
Shape the minced meat into patties, coat in breadcrumbs, and fry over moderate heat until golden brown.
- Ground beef: 600 g
- Breadcrumbs: 1 glass
3
Combine tomato paste, flour, water, and salt, mix well. Pour the sauce over the patties, reduce the heat, and simmer for 15 minutes.
- Tomato paste: 3 tablespoons
- Wheat flour: 1 tablespoon
- Water: 1 glass
- Salt: to taste
