"Hearty Soviet-Style Cutlets in Gravy"

The best and most delicious dinner for the whole family! Cutlets in gravy, like a canteen — a recipe preserved from Soviet times. Catering back then could not be called a standard of taste, but many remember this gravy for cutlets with warmth and try to replicate it at home.
cook time: 1h
Gavin Tanner
"Hearty Soviet-Style Cutlets in Gravy"

Nutrition Facts (per serving)

251
Calories
21g
Fat
8g
Carbs
7g
Protein

Ingredients (9 portions)

For the cutlets:

Minced meat 500 g
Onion 1 pc
Bun 50 g
Milk 200 ml
Breadcrumbs 4 tbsp
Vegetable oil 2 tbsp
Pepper to taste
Salt to taste

For the gravy:

Butter 80 g
Wheat flour 2 tbsp
Tomato paste 2 tbsp
Water 200 ml
Sour cream 2 tbsp
Pepper to taste
Salt to taste

Recipe instructions

Step 1

Step 1
How to make cutlets in gravy like in a cafeteria? Prepare ingredients for cutlets. I have mixed minced meat, beef and pork. In general, minced meat from any meat is suitable. You can use water instead of milk.

Step 2

Step 2
Peel and chop the onion. For cutlets, I prefer to chop finely — pass through a meat grinder, punch with a blender, grate. But you can just chop the onion with a knife.

Step 3

Step 3
Break the bun and fill it with milk. If the crusts are very hard, it is better to cut them off. After a few minutes, crush the pieces with your hands and turn them over so that the bread is evenly moistened. When the bun is soft, squeeze the milk out of it.

Step 4

Step 4
Place minced meat, chopped onion, drained bun, salt and pepper in a bowl. Knead the minced meat thoroughly with your hands.

Step 5

Step 5
The minced meat should become absolutely homogeneous and viscous in consistency. You can additionally beat it, then the cutlets will not fall apart when frying. Or add an egg, although they didn’t do that in canteens.

Step 6

Step 6
Heat a frying pan over medium heat, pour vegetable oil into it. With wet hands, form patties and roll them in breadcrumbs. Place the breaded cutlets in the pan. If you are not confident in your dexterity, then first mold all the cutlets and only then put them in the frying pan.

Step 7

Step 7
Fry the cutlets on both sides over high heat until a crust forms.

Step 8

Step 8
Then reduce the heat, cover the pan with a lid and leave for ten minutes so that the cutlets are fried completely.

Step 9

Step 9
While the cutlets are frying, make the gravy. How to make gravy? Prepare your food. Instead of tomato paste, I used pureed tomatoes. Youʼd better take the pasta, the tomatoes are a little sour. The amount of butter can be reduced to 50 grams.

Step 10

Step 10
Place butter in a heated frying pan and melt it over low heat.

Step 11

Step 11
Pour flour into butter.

Step 12

Step 12
Working quickly with a whisk, dissolve it into the oil.

Step 13

Step 13
Add tomato paste. My tomatoes were frozen, thatʼs why they look like this.

Step 14

Step 14
Stir the paste until smooth. The sauce will thicken noticeably.

Step 15

Step 15
Next, while constantly stirring, pour a glass of water into the sauce — the gravy will reach the desired consistency. Add salt and pepper to taste, leave to bubble for a couple of minutes.

Step 16

Step 16
Add sour cream to the sauce, stir, bring to a boil and turn off. Before serving, pour gravy over the cutlets. Bon appetit!

Additional rubrics

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