Cutlets with horseradish

Wash the meat, dry it, and pass it through the meat grinder twice.

Add cleaned, washed, and finely chopped onion and egg, soaked breadcrumbs (0.5 cup) in water, season with salt and pepper to taste.

Pour in some cold boiled water, mix everything well, and form small patties from the resulting minced meat.

Coat the patties with a mixture of grated horseradish and mustard, roll well in the remaining breadcrumbs, and fry on both sides in hot oil.

After that, pour the broth into the pan with the cutlets and simmer until cooked.

Serve with boiled potatoes and lightly salted cucumbers.