Cutlets in onion sauce
6 servings
75 minutes
Cutlets in onion sauce are a warm, aromatic recipe from Russian cuisine that combines the rich flavor of meat with the tenderness of caramelized onions. The origins of this dish trace back to traditional home kitchens where simple ingredients transform into true masterpieces. The sweetness of fried onions intertwines with juicy cutlets, creating a harmony of flavors. A light spiciness from black pepper and a sweet note from carrots make the dish even more expressive. Mushrooms add depth to the aroma, while the onion juice-rich sauce turns the cutlets into a tender and juicy treat. This dish is perfect for cozy family lunches or festive evenings, especially when paired with mashed potatoes or fluffy rice.
1
Chop one onion finely, grate one carrot, and fry until cooked.
- Onion: 5 piece
- Carrot: 2 pieces
2
Chop half of the frying in a blender.
- Onion: 5 piece
3
Add the second half of the minced meat and the one from the blender, an egg, salt, pepper, mix well, and shape into patties.
- Mince: 1 kg
- Chicken egg: 1 piece
- Salt: to taste
- Ground black pepper: to taste
4
Fry the cutlets on both sides without cooking them through.
- Mince: 1 kg
5
For the sauce: slice the remaining onion into half rings, grate the carrot, and cut the mushrooms into quarters.
- Onion: 5 piece
- Carrot: 2 pieces
- Button mushrooms: 400 g
6
Fry the carrots and mushrooms.
- Carrot: 2 pieces
- Button mushrooms: 400 g
7
Add onion, salt, red sweet pepper, and sauté a little.
- Onion: 5 piece
- Salt: to taste
8
Transfer the patties to the onion, cover with a lid, and simmer on low heat until the onion is fully cooked.
- Mince: 1 kg
9
The main ingredient of the sauce is onion, which releases a lot of juice, and you can experiment with the other components. You can add herbs, or remove carrots and mushrooms. Variations depend on your imagination and taste.
