Delicate, delicious cutlets - this is the most homemade dish. Everyone has a favorite "mother", "like in a kindergarten." And if you cook minced meat patties with gravy, then the dish will turn out even tastier and more tender. This serving option is especially good for a children's table - even small “bad guys” will eat everything and be happy.

Mixed minced meatballs with gravy

Mixed minced meat usually means a combination of pork and beef. This composition allows you to slightly reduce the cost of cutlets, as beef is expensive, and pork is more affordable. On the other hand, beef is usually rather dry, but with a rich meat taste. The pork is fatter, but its taste is flat and slurred.

Combining several types of meat allows you to solve all problems and get a relatively inexpensive, bold minced meat for juicy cutlets.

Based on the foregoing, it is possible to combine other types of meat, for example, lamb with veal, red chicken with pork. It is important to achieve a pleasant consistency, good taste and medium fat content. Tomato sauce is combined with mixed minced meat patties.

Products:

  • minced meat - 500 g;
  • onions - 3 medium onions;
  • loaf - 200 g;
  • flour - 100 g;
  • tomato paste - 2 tbsp. l .;
  • water - 0.5 l;
  • Bulgarian pepper - 1 pc.;
  • carrots - 1 pc.;
  • salt and spices to taste.

Cooking:

  1. Twist the onion (2 heads) in a meat grinder or cut it very finely with a knife.
  2. Soak the baton in water, wring it out and mash it with your hands until smooth. Stir onion and bread into the minced meat. Salt.
  3. Form the meatballs with wet hands, roll in flour and fry in a pan on both sides for 5 to 7 minutes (until crust appears).
  4. In another pan, passer onions, carrots and peppers, finely chopped.
  5. Transfer the vegetables to the cutlets, fill with tomato paste diluted with water, cover and simmer for 30 minutes.

Such a dish will go with any side dish. Dry rice, buckwheat are perfectly softened with tomato sauce soaked in meat juice.

The loaf can be replaced with a handful of breadcrumbs, which must be set in advance to swell in a small amount of water. If you add more seasonal vegetables to the sauce: zucchini, eggplant, pumpkin, and a lot of greens - it will turn out even tastier.

Cooking from Chicken Meat

Chicken is an excellent meat: high-quality in composition, and at the same time affordable, it most often appears on a daily table.

Chicken meatballs with gravy can be eaten by young children, and supporters of proper nutrition, and even most people who have restrictions on the menu for medical reasons.

 

Ingredients:

  • minced chicken - 500 g;
  • onions - 2 heads;
  • garlic - 1 clove;
  • loaf - 200 g;
  • flour - 100 g;
  • nonfat cream - 200 - 300 ml.

Sequencing:

  1. Onion, garlic, loaf soaked and squeezed from the water, twist in a meat grinder or chop in a blender into porridge.
  2. Add this mixture to minced chicken, salt to taste.
  3. Form cutlets, roll in breadcrumbs (in flour) and simmer in a pan. This will allow the products not to crumble during further cooking.
  4. Pour in cream and simmer for 20 minutes.

Dry poultry meat will take creamy tenderness and juiciness from gravy.

An alternative cooking option is without roasting and in the oven. Fold the formed patties in a dish, fill with cream, sprinkle with cheese and bake until cooked. Such a dish can even be served at the festive table.

How to make beef

Beef has a strong meaty taste. Children, for example, do not like it very much and are mischievous when they see cutlets of ground beef on a plate. Sour cream and tomato sauce will soften the taste very well, it’s “like at school”.

Structure:

  • ground beef - 500 g;
  • onion - 2 heads;
  • loaf - 200 g;
  • flour - 100 g;
  • sour cream - 2 tbsp. l .;
  • water - 1 cup;
  • tomato paste - 1 tbsp. l .;
  • salt and spices to taste.

Cooking:

  1. Soak the loaf in water, squeeze and grind into porridge.
    Chop the onion in any convenient way.
  2. Stuffing mix with onion and loaf, add spices, salt.
  3. Blind cutlets with your hands, roll them in flour on all sides.
  4. Fry the meatballs until golden brown. Pour a mixture of tomato, sour cream and water and simmer under the lid for 20 to 30 minutes.

Serving such cutlets is best with mashed potatoes. This is a perfect match.

In all recipes, flour is used as a breading for cutlets. This allows you to not thicken the sauce separately. If the meatballs are crumbling, for example, then the flour must be added separately, otherwise they will turn out to be watery.

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