How to stew cutlets in a pan. How to steam cutlets after frying? How to make cutlets soft and juicy

Cutlets with gravy are much tastier and more tender than ordinary fried cutlets from minced meat. According to this recipe, you can prepare gravy for any cutlets: pork, chicken, fish, potato. delicious gravy to cutlets can be not only tomato, but also sour cream or mushroom. Take on board a delicious and simple recipe for cutlets with gravy from our reader Svetlana Burovaya and experiment with different minced cutlets!

cutletsminced porkwith gravy

“Dear friends and readers of the site Notebook! I want to offer you a recipe for cutlets, which I stew in gravy. My mother always cooks homemade meatballs with sauce just like that. Meat cutlets are tender, soft, juicy and we flavor the side dish with the same gravy.

Maybe not everyone likes this option of simultaneously cooking cutlets and gravy, in this case the cutlets can be fried separately, and tomato sauce cook in another bowl.

But it seems to me that the gravy (from the fact that our cutlets are stewed in it) turns out to be tasty and saturated with the smell of cutlets. After all, this is also very important.

Try and cook delicious homemade cutlets with gravy according to this recipe, you will like it!”

For the recipe for cutlets with gravy you will need:

Meat (pork pulp) - 1 kg.
Meat layer with lard - 0.4 kg.
Eggs - 2 pcs.
Onion - 3 pcs.
Garlic - 3 cloves.
Salt, pepper - to taste.
Vegetable oil - for frying cutlets.

To prepare the tomato sauce:

Water - 2 glasses.
Flour - 2 tbsp. l.
Ketchup (I use my own) or tomato juice- 1 glass.
Sour cream (you can not add) - 0.5 cups.
Bay leaf - 3 pcs.

How to cook cutlets with gravy

Rinse meat and fat (layers) thoroughly, free from films, cut into pieces. Skip into minced meat in a meat grinder along with onion and garlic.

In the resulting minced meat for cutlets, add eggs, salt and pepper to taste. You can add (when kneading minced pork) a little water. To make pork cutlets more juicy.

Heat a frying pan with vegetable oil on the stove.

We form cutlets from minced meat.

Rolling each pork cutlet in flour, put them on a hot frying pan and fry until crispy crust from two sides.

When we have fried all the cutlets, we put them in a pan tightly to each other.

Cooking delicious tomato - sour cream sauce for cutlets.

Mix water with flour. Mix well so that there are no lumps. Add ketchup or tomato juice, sour cream (if you use it). You can salt a little - if required.

Filling - add the sauce to the pan with cutlets.

Adding Bay leaf and cook stewed cutlets in gravy for 20-25 minutes over low heat.

Cutlets can be served with any side dish ( mashed potatoes, rice, buckwheat, pasta, etc.), pouring delicious gravy.

You can stew cutlets with gravy not only on the stove in a pan, but also in the oven or slow cooker.

Enjoy your meal!!!

Our site will tell you how to stew cutlets after frying. When the minced meat is ready for cooking, there are only a few simple steps- form, breaded if necessary and fry the cutlets in a pan in sunflower oil. However, it seems to many housewives that this is not enough, and the cutlets must be stewed in water, gravy or sauce until complete cooking meat.

It seems that this step is the easiest to prepare, so what could go wrong? Liquid is added to the fried cutlets and they are cooked in sauce. But often cutlets crack or crumble, and may even stick to the surface of the pan. In addition, not everyone knows how to stew cutlets after frying in a saucepan.

How to properly stew cutlets after frying

In order not to spoil favorite dish the process must be taken with full responsibility. There are many reasons why patties can crumble and fall apart after liquid has been added to them:

Minced meat was initially cooked incorrectly - perhaps it was beaten off a little and kneaded poorly, in cutlet mass forgot to add eggs to bind the meat particles into a homogeneous mass. Or the hostess ignored the advice on cooling the finished minced meat in the refrigerator.

If the cutlets stick strongly to the pan, this can mean only one thing - most likely, the non-stick coating, or the pan is old and not suitable for cooking this dish. Ideally, it is best to fry cutlets in well-heated sunflower oil in cast iron pan. How to stew cutlets in a saucepan - just like in a pan, with a little vegetable oil and liquid, or sauce.

Do not add butter too early, ideally it is added almost at the end of cooking. It is desirable if the butter is natural, and there is no whey in the composition, but only natural cream.

How to stew cutlets after frying? They must first be fried until golden brown on both sides. strong fire, and then close the lid and simmer, or transfer them to a refractory form and bake in the oven.

The frying and stewing time depends entirely on the thickness of the cutlets, and the main ingredient. For example, beef cutlets can be served with blood, but if chicken or pork is used, they must be brought to fully prepared.

Amazing tomato sauce for stewing meatballs

The taste of the final dish depends on the gravy - the more aromatic it is, the tastier the cutlets will turn out. Then they can be served with rice or pasta, and the dish will not look dry on the plate.

Required for cooking

Bank of mashed canned tomatoes;
a pinch of basil;
1 onion;
2 cloves of garlic;
A pinch of sugar;
3 sprigs of fresh herbs;
Coarse salt and fresh ground pepper;
A little vegetable oil.

Gravy preparation

How to put out cutlets after frying in a pan? Just like in a frying pan, just the sauce is cooked in a small saucepan, and the cutlets are steamed in it after frying.

Peel the onion and garlic from the husk, chop and fry in vegetable oil until golden brown.

Add chopped and pureed tomatoes or thick tomato sauce and a pinch of sugar.

Stew the sauce for 5 - 7 minutes, add salt and spices, chopped fresh herbs.

Transfer the cutlets fried over high heat to the sauce, and simmer the cutlets after frying for 6-8 minutes on each side under the lid.

Before turning off the heat, add chopped fresh herbs, and let the cutlets stand in the sauce for 10-15 minutes so that they absorb all the flavors.

Advice! If the sauce has thickened too much, it can be thinned with a little water or broth. Be sure to add some sugar to the tomatoes to balance sour taste tomatoes.

Enjoy your meal!

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Cutlets can be made from any minced meat, with any filling, different shapes and you can also cook them in different ways: stew, steam, bake in the oven, fry. Any side dish is suitable for cutlets - a slice of bread, fresh vegetables or a multi-layered casserole.

Cutlets can be prepared for the future, serve them on festive table under delicious sauce or make a cold cutlet sandwich. Simply put, this is universal dish which will always help. When I want to cook something simple, tasty, quick, I cook meatballs.

As part of this post, I have collected the best, in my opinion, cutlet recipes. Of course, it is impossible to collect all the recipes, but I will be glad if you share yours.

Oh, yes, a few more words about minced meat for cutlets. Ready stuffing I do not buy (except in an emergency), I prefer to make it myself. Let it take some time, but, believe me, the cutlets will be without films, excess fat and will not decrease in size after frying. The meat must be cut into pieces, cut off excess fat, cut out films and veins and grind in a meat grinder. All!

So, I present to you following recipes cutlets: beef, homemade in tomato sauce, fish, chicken (pozharsky) and vegetable. Enjoy!

ground beef - 600 g
garlic - 2 cloves
parsley - a small bunch

vegetable oil - 1-1.5 tbsp. spoons in minced meat and for frying (for frying, you can use a mixture of vegetable oil and margarine)

Sauce for beef cutlets can be prepared from 200 ml of cream, 2 tbsp. tablespoons of mustard, salt and pepper. Beat the ingredients for the sauce with a fork or whisk and add to the cutlets at the end of frying, then simmer for 10 minutes under the lid.

So, how to cook beef cutlets? Put the minced meat in a bowl, add the onion, peeled and chopped into small cubes, garlic passed through a press, washed, dried and chopped parsley. Add egg, salt, pepper and stir until homogeneous mass. Ready stuffing for beef cutlets before frying, it is advisable to send for half an hour in the refrigerator. Then round and flat cutlets are formed from minced meat with wet hands.

Cutlets are fried in oil in a pan over medium-high heat, which we reduce to medium-slow, frying the cutlets on both sides. Cutlets in general are fried for 20-25 minutes. Don't forget to turn them over periodically. Add the cream and mustard sauce after 10-15 minutes from the start of frying, reduce the fire, close the lid and simmer for 10 minutes.

minced meat (pork or a mixture of 50/50 beef with minced pork) - 500 g
breadcrumbs - 3-4 tbsp. spoons
boiled milk or water - 3-4 tbsp. spoons
salt and black pepper - to taste

favorite dried spices (mint, thyme, coriander, mustard, Cayenne pepper(if you like spicy), white and allspice, celery root, nutmeg) - 1-2 teaspoons or to taste

vegetable oil plus butter or margarine for frying (about 4-6 tablespoons of vegetable oil and 2 tablespoons of margarine or butter)

For the sauce: tomato paste - 400 gr, dried basil, salt and pepper - to taste, broth or boiled water - half a glass.

Peel the onion and chop finely. If you make minced meat yourself, then pass the onion along with the meat through a meat grinder. Beat the egg with minced onion, add breadcrumbs, milk or boiled water, spices, salt, pepper. Mix everything thoroughly with your hands and form cutlets. It is advisable to do this with wet hands.

Heat the oil in a frying pan (on medium-high heat), lay out the cutlets. Fry on one side until the patties are light brown then flip to the other side. While the cutlets are frying, in another saucepan, heat the broth or boiled water (or bring to a boil), add a piece of butter (optional), tomato paste, salt pepper. By the way, if ready broth no, and you use water, then you can simply add to the mixture bouillon cube. Transfer the cutlets fried to a light brown crust into a saucepan, pour the oil in which the cutlets were fried into the same place. Bring to a boil, then reduce the heat under the saucepan to low, cover it with a lid and simmer the cutlets in the sauce for 20-30 minutes.

Recipes for cutlets can not be counted, no matter how they are cooked. We are planning today juicy cutlets from minced meat, which we are going to stew after frying on the stove in a pan. Do you like cutlets with gravy? So this is exactly the recipe. In addition to the fact that cutlets seem much more appetizing with gravy (sauce), it is also reliable way bring them to full readiness and not worry that they are not fried. This approach is especially relevant for minced beef cutlets or mixed with the addition of beef, which requires a longer heat treatment than pork. Of course, everyone knows how to fry cutlets from minced meat. Just in case, we will repeat ourselves briefly. Our stewed cutlets will be soft and juicy, without the crispy crust characteristic of fried cutlets, but they will be saturated with the taste and aroma of the sauce in which they will be stewed. The sauce can be the simplest (self-forming gravy in boiling water during stewing), or, for example, tomato or tomato with sour cream - all this is very quick and simple, and it's up to you. Cooking large frying pan stewed cutlets- 10 pieces. You may even need a spacious saucepan

Training: 20 minutes
Cooking: 30 minutes
Get: 10 pieces

600 gr minced meat

3-4 slices stale white bread or loaf

half a glass of milk or water for soaking it

1 small onion

1-2 cloves of garlic (optional)

1 egg (optional)

salt, ground black pepper to taste

flour for breading cutlets

refined vegetable oil for frying

water or meat broth for gravy

In gravy for stewing cutlets:

1 teaspoon flour

1 bay leaf

if desired, other spices to your taste

Or for the tomato sauce:

1 teaspoon flour

1 bay leaf

1-2 tablespoons of tomato puree

salt, sugar, pepper to taste

1 tablespoon sour cream (optional, optional)

1 This is all you need to cook cutlets.

2 Cut off the crusts from the loaf slices, break the flesh into pieces and soak in milk or water.

3 Peel and finely chop the onion and garlic. You can pass them through a meat grinder along with the meat if you cook the minced meat yourself. Bow for more bright taste cutlets can be added to minced meat not raw, but after sautéing it until transparent with vegetable oil.

4 Soaked bread is slightly squeezed, kneaded or passed through a meat grinder and added to the minced meat. Also add salt and ground pepper to taste. The egg can be omitted, but if you do, the minced meat will be more coherent, and the cutlets will hold their shape better when frying.

5 Combine all minced ingredients.

6 And mix thoroughly.

7 We select a handful of uniform portions of minced meat for cutlets. So that the stuffing does not stick, we wet our hands and the working surface with water.

8 For coherence, we beat each portion of minced meat, throwing it from hand to hand with force, and roll it into koloboks. Then breaded in flour.

9 We do not recommend breading cutlets in breadcrumbs - crackers crunch appetizingly on fried cutlets, and when stewing, they will get wet and, in some places, peeling off the surface of the cutlets, they will drift in the sauce. Flour, on the contrary, will give the gravy a pleasant density. We usually add a little more flour to the sauce - we like thicker sauces.

10 We form cutlets in a standard way - we give them an oval-flattened shape. For stewing, you can make them thicker than for frying.

11 In a frying pan over medium heat, it should already be warming up vegetable oil. We put the cutlets to fry one by one as they form and fry until a light brown crust, first on one side, then turn over and fry on the other.

12 Try not to burn the cutlets, regulate the fire. Burning in a pan creates unnecessary problems - the cutlets will have to be cleaned before stewing, transferred to another dish, and the fat from the pan should be filtered so as not to spoil the sauce. If everything is neat in the pan after frying the cutlets, then we stew the cutlets right in it. To make the gravy thick, at the end of frying the cutlets, in the intervals between them, add a little more flour so that it is sifted in hot oil for a couple of minutes.

13 Then pour into the pan from the kettle hot water, almost boiling water, so that its level reaches half the height of the cutlets. If instead of water you have meat broth, it will definitely not be worse. Cover the pan with a lid and simmer the cutlets, reducing the heat to a minimum, for 15-20 minutes.

14 5-7 minutes before the end of the stewing, we taste the gravy, add salt, pepper and spices to taste so that they optimally reveal the aroma. If the gravy evaporates strongly and thickens too much, then it can be diluted with broth or boiling water.

These are the stewed cutlets with gravy - juicy and soft, the taste is excellent. Cutlets are tolerant of any side dish that appetizingly absorbs gravy - mashed potatoes, crumbly cereals and boiled pasta.

If you are more tempted by cutlets in tomato sauce, we act in the same way, only pour cutlets for stewing not with boiling water, but with diluted hot water to the consistency of tomato juice with tomato puree.

You can use tomato juice itself, as well as homemade tomato juice - whatever you have. If you also add sour cream, then the sauce will turn out like for cabbage rolls - very tasty, we also add a little sugar

You can add vegetables to the sauce for stewing cutlets - fresh or frozen bell pepper, tomato slices, chopped greens, spinach, green beans and other vegetables, for which the stewing time of the cutlets is enough to reach readiness.

Happy cooking and bon appetit!

nesushi.net

Actually, we were talking about cutlets stewed in sauce, and cabbage rolls were mentioned only for an appetizing comparison. In fact, cutlets actively absorb sauce when stewing, but if you make more sauce, then there will definitely be left for gravy for cutlets

And I have such a question, should the sauce be absorbed into the cabbage rolls when stewing, or should the cabbage rolls with sauce turn out?

Meatballs can be cooked different ways: fry, steam, bake. Stewed cutlets in a slow cooker will be juicy and tender. Light crust, fragrant core and delicious sauce will help you to have a delicious and satisfying breakfast, lunch or dinner with the whole family.

Cutlets classic

Such meat dish cooked in every home. With the advent of the multicooker, the cooking process has become easier, and the result is tastier and more aromatic.

Required products

A kilogram of assorted minced meat (pork, beef, chicken);
2-3 large onions;
half a loaf of white bread;
two chicken eggs;
salt, pepper, garlic to taste;
sour cream and ketchup or tomato sauce in equal proportions.

You can buy minced meat ready-made, or you can make it yourself. We take an equal amount of meat of each variety.

Cooking

Cutlets are fragrant, juicy and very tender. Serve them hot, with mashed potatoes, vermicelli or buckwheat. The side dish can be poured over with the sauce in which the meat dish was stewed. Salad from fresh vegetables or homemade pickles will complement the meal.

A complete dinner in one slow cooker

This recipe will surely appeal to working women who return from work with all the household members and immediately start cooking dinner. In one slow cooker, you can cook both meat and side dishes at the same time.

Products

Half a kilogram of pork;
half a kilogram of beef;
large bulb;
half a loaf;
egg;
salt, pepper to taste;
one and a half glasses of milk;
clove of garlic;
6-8 young potatoes.

You can use ready-made ground pork and beef. Instead of a young one, you can take regular potatoes, but they need to be peeled and cut into slices (4-6).

Cooking

Arrange the potatoes on plates, season with salt to taste and sprinkle with chopped dill. Add patties and top everything with milk sauce. Salads, pickles or sauces, choose at your own discretion.

Cutlets with a secret

According to this recipe, you will prepare wonderful meatballs with filling, which can be varied depending on the availability of food in the refrigerator. It can be carrots and onions stewed in the same slow cooker. And maybe fragrant mushrooms.

Ingredients

Standard set for cutlets (minced meat, bread, onion and egg);
half a kilogram of mushrooms (champignons);
50 gr. butter;
large onion;
salt, pepper to taste;
4 tbsp. l. sour cream;
1 st. l. flour;
glass of water.

Mushroom filling is designed for a kilogram of minced meat.

Cooking

Fragrant meat cutlets harmonize well with vegetable side dishes, rice or pasta.

Bread for minced meat use white and slightly dried. With him finished goods will be juicier and richer.

How more varieties meat you use for minced meat, the juicier the dish will turn out.