Tired of simple fried cutlets? Do you want to try something interesting and tasty? Cutlets in tomato sauce with mushrooms in a frying pan (the recipe with step-by-step photos is presented below) is an excellent option to diversify your usual meal.
Usually, I cook this dish with fresh tomatoes, but since it’s not the season now, I use tomato paste. Also, I prefer to make minced meat for cutlets from two types of meat: pork and beef, so they turn out moderately fatty. I also add various vegetables and mushrooms for a pleasant taste.
Cutlets in tomato sauce with mushrooms are a very satisfying meat dish with a spicy note, which is perfect for both dinner and a holiday table!
Ingredients:
- raw pork – 250 g
- raw beef – 150 g
- onions – 2 pcs.
- carrots – 1 pc.
- champignons – 100 g
- white bread – 3 pcs.
- milk – 50 g
- egg – 1 pc.
- breadcrumbs – 100 g
- tomato paste – 3 tbsp. l.
- fresh parsley – 30 g
- garlic – 1 tooth.
- salt – ½ tsp.
- pepper - to taste
- vegetable oil - for frying
Cooking method:
Make minced meat for cutlets. Cut pork and beef into pieces. Peel one large onion and cut into quarters. Grind everything into a meat grinder.
Add spices to the prepared minced meat. Mix.
Soak 3 slices of bread in a bowl with milk and water. Leave for 5 minutes to soften it.
Squeeze the bread from the liquid it was in and add it to the minced meat along with the egg. Mix everything well.
Roll up the meat cutlets and roll each one on all sides in a plate with breadcrumbs. Place on the board.
Then add peeled and sliced mushrooms to them. Stir, season with spices and simmer for 5 minutes.
Meanwhile, dilute tomato paste in a glass with 150 grams of boiled water. Put the greens and press a clove of garlic through a press.
Now add the diluted pasta to the vegetables and mushrooms. Stir and continue cooking over low heat for 5-7 minutes until the sauce thickens.
In a hot frying pan with vegetable oil, fry the cutlets on both sides for a few minutes until golden brown.
Of all the meat dishes, I like cutlets the most. Tender and aromatic pulp of juicy meat, sealed in a golden brown crust, a delicious sauce that successfully complements both cutlets and any side dish - only a small part of all those wonderful and tasty words that can be used about cutlets. You definitely need to get this recipe for juicy and tender cutlets with gravy in a frying pan. It will come in handy more than once, especially if you have already twisted minced meat.
Usually I prepare minced meat for cutlets (or, or) myself, but this time I decided to resort to the services of the meat department, where they successfully prepared minced meat for me from the piece of pork I had chosen. And, you know, it turns out that this saves a lot of time and effort.
Well, since the presence of meat (or minced meat) in the house leads to the desire (or need) to cook something tasty and not very complicated from it, cutlets are the best idea that came to my mind at that moment. And a few words about the sauce for the cutlets. Usually I just fry and simmer the cutlets, or fry and additionally bake them in the oven until fully cooked. This time it was decided to cook the same favorite cutlets, but in a slightly new way. And the recipe for cooking cutlets with gravy in a frying pan came in very handy. And it justified itself one hundred percent. I recommend this recipe for cutlets with gravy to absolutely everyone.
Ingredients:
- 800 g minced pork
- 1 large onion
- 2 eggs
- 4 tablespoons sour cream
- 2 tablespoons tomato paste
- 500 ml water
- 4 tablespoons flour + 1 more tablespoon flour
- sugar
- ground black pepper
- sunflower oil
Cutlets with gravy. Step-by-step recipe with photos
I took 800 g of minced pork (you can take 700 g or 1 kg). Or prepare the minced meat yourself by grinding the meat in a meat grinder. Place the minced meat in a bowl, where we will later add the rest of the ingredients.
Add two eggs and two tablespoons of sour cream to the bowl with the minced meat (a total of 4 tablespoons of sour cream were indicated for this recipe, we will need the remaining two to prepare gravy for the cutlets). We also salt and pepper the minced meat. You will need about 1.5 heaped teaspoons of salt, 0.5 teaspoon of pepper. Finely chop the peeled onion and also add to the minced meat. I grated my onion. This pale yellow mush in the center of the minced meat is a former onion.
First, use a spoon and then use your hands to mix the minced meat. At first the consistency of the minced meat will be uneven, but over time the minced meat will become dense and uniform. If desired, you can beat it on the table, so the cutlets will be even more tender and fluffy.
We put flour in a large plate; it is needed for breading our future cutlets in gravy. With hands soaked in water, scoop up portions of minced meat and roll them into a ball. The size of such a ball is like a medium-sized tangerine. Then we form the ball into an oblong cutlet or leave it as is.
Dip future cutlets in flour and transfer to a board. I decided to give the cutlets a rounded shape for a change, so I just slightly flattened the minced meat balls breaded in flour.
Heat the frying pan thoroughly with 2-3 tablespoons of sunflower oil. Only after this do we place the cutlets in a frying pan and fry them until golden brown on each side over medium heat. 800 g of minced meat produces such a number of cutlets that it is simply physically impossible to fit in one frying pan. Therefore, we conditionally divide the blanks into two batches. First, fry the first batch of cutlets, and then move on to the second.
Prepare the gravy for the cutlets. To do this, take 500 ml of water and add 2 tablespoons of tomato paste and 2 tablespoons of sour cream to it. We also add a tablespoon of flour and mix the liquid thoroughly to get rid of flour lumps. Salt (1 teaspoon), add sugar (1 tablespoon) and a little sunflower oil (1 tablespoon). Mix everything again.
We fit absolutely all the cutlets tightly into the frying pan.
Pour in the prepared sauce, cover the pan with a lid and place on the stove to simmer over low heat for 25 minutes.
Appearing for the first time in France, cutlets have changed quite a lot during their existence. In Russian cuisine they can be called one of the most popular dishes, which, before the advent of the meat grinder, was made from minced meat, and now from minced meat. Today's cutlets are distinguished by great variety both in minced meat, which can be made from pork and beef, and from poultry meat, and many people like fish cutlets, as well as in the method of preparing them. In this recipe, the cutlets are not so much fried as stewed in tomato sauce, which gives them juiciness and softness.
Cooking steps:
3) Mix all of the above together with minced pork and beef. Break an egg into it, add pepper, salt, sour cream, and you can also season for minced meat.
Ingredients:
700 gr. minced pork, 2 small potatoes, 2 large onions, 2 tbsp. spoons of sour cream, 2 carrots, half a city roll, 80 ml. milk, tomato paste, salt, pepper, and vegetable oil for frying.
Any meat goes well with vegetables, and tomatoes are no exception. Fats, which are inevitably contained in meat, are more easily absorbed by the body thanks to the acids contained in tomatoes. In this sense, cutlets in tomato sauce are the right tandem. In addition, tomato sauce diversifies the dish and gives it a new flavor. Let's try to cook delicious cutlets with tomato sauce. So, here's the recipe.
To prepare you will need:
- 800 g minced meat (a mixture of pork and beef)
- 1 small potato
- 7 cloves garlic
- 1 tsp. salt
- 1 tsp. pepper
- 1 onion
- 3 tbsp. l. oils
- 2 cups tomato juice
- 3 tomatoes
- 1 bell pepper
- 100 ml water
Preparation:
Add finely chopped (or grated) onion, garlic, pepper and salt to taste to the minced meat. To prevent the cutlets from falling apart, grate three potatoes on the finest grater and add them to the minced meat. Mix the minced meat, beat it a little, form cutlets and place them in a deep baking pan. The bottom of the baking sheet should be greased with oil. Place in the oven (200 degrees) and bake for 15 minutes.
At this time, prepare the sauce: fry the chopped bell pepper in hot oil, add garlic. The tomatoes need to be peeled, finely chopped and also sent to fry. Then pour in tomato juice, water, add pepper, salt and simmer for a couple of minutes over low heat. If the sauce turns out liquid, you can evaporate it a little.
After 15 minutes, pour the cutlets with tomato sauce and put them back in the oven for 20 minutes. at the same temperature. Decorate the finished dish with herbs and serve.
When you cook cutlets with tomato sauce, you will simply be amazed at what a wonderful taste the dish acquired thanks to the broth with tomato paste. Your meat cutlets will become very tender, with a soft texture (the bread crumb played a role here) and an impeccable aroma (the smell of tomatoes, fried onions, Provençal herbs, fresh herbs), we can confidently say that the prepared dish will simply melt in your mouth .
Required ingredients:
- homemade minced meat – 500 grams
- onion - 2 pcs.
- bread (loaf) – 3-4 pieces (crumb only)
- milk -50 ml.
- sunflower oil -80 ml.
- flour – 2 tablespoons
- tomato paste – 5 tablespoons
- water or broth - 350 ml.
- spices (Provencal herbs, pepper mixture)
- greens (parsley leaves)
Cooking process:
- First, let's bring the minced meat to the correct state. Peel the onion, wash and finely chop. Cut out the crumb from the bread pieces and leave the crust aside. Now soak the crumb in a small amount of milk. We should get a homogeneous bread mass.
- As soon as the crumb gets wet (2-3 minutes is enough), we throw it together with the onion into a bowl with minced meat. Stir the mixture until smooth.
- Separate small pieces of minced meat and form them into round cutlets with your hands.
- Place them in a heated frying pan and fry over medium heat on both sides until half cooked.
- After 3-4 minutes, add a few tablespoons of flour to the onion (it will become soft in consistency). Stir the onion mixture all the time, it is important that the flour does not burn.
- Add tomato paste to onion dressing. Stir the mixture with a spoon.
- After 1-2 minutes, pour water into the frying pan (if it is possible, it is better to use rich meat broth, it will definitely be tastier). Add spices and form a tomato dressing over low heat (3-4 minutes).
- Now all that remains is to transfer our cutlets into the gravy being prepared. Cover the pan with a lid. Cook our meat delicacy for 20 minutes over low heat.
Bon appetit!
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