How to cook cutlets in sauce in the oven. How to cook cutlets with gravy in the oven. Juicy cutlets in the oven - ingredients

At the dawn of human development, people were content with eating mammoth meat, fried over a snag ignited by lightning. But now we, the proud descendants of Neanderthals, can cook and eat meatballs! And we learned to make them ourselves different ways: chopped, pozharsky, classic, Kiev style, meatballs, zrazy ... And these are all cutlets! I'm not talking about schnitzels, escalopes, rice arancini and chickpea falafels. There are many varieties of cutlets, but in this article we will focus on a well-known dish from childhood. Such cutlets were prepared in kindergartens in huge baking sheets, they were made by a grandmother to tasty feed her beloved grandson or granddaughter. Yes, yes, I'm talking about them. Let's cook delicious meatballs in the oven with gravy. A step-by-step recipe with a photo, I filmed each stage of the preparation of the dish so that even beginners can understand it.

Ingredients:

For cutlets:

For gravy:

How to cook cutlets in the oven with gravy (a simple step-by-step recipe with a photo):

Warm milk or low-fat cream. With white bread or a long loaf, cut off the crusts. You only need a crumb. Break it into pieces. Put in a deep bowl. Fill with milk. Wait for the bread to absorb the liquid and swell. This usually takes no more than 10-15 minutes.
In the meantime, you can do the most unpleasant procedure - rubbing onions. In principle, you can grind in a paler. It's even faster and easier. I do not recommend cutting with a knife. Then the onion will lose a large amount of juice, which makes the minced meat viscous and elastic. Therefore, cutlets are likely to fall apart in the oven.
Add chopped onion to bread with milk.
Put the meat passed through the meat grinder there. Most often I use combined minced meat. I take pork and beef in half. If the meat is lean, then I add a small piece of lard. The stuffing should not turn out dry, because the cutlets will not hold their shape. As you can see, there is no egg in the list of ingredients. Protein makes the cutlets more rigid, although it holds the products together well. I try to do without it. Moderately fatty minced meat, soaked bread crumb and chopped onion in total give an excellent cutlet mass. Cutlets, even in a pan, even in the oven, are tender, soft and very tasty.
Squeeze one or a couple of garlic cloves into a bowl, add black ground pepper and salt. Minced meat should be a little salty, and the spices in it should be well felt. Otherwise, the dish may turn out bland.
Stir. Knead minced meat for 3-5 minutes. And then beat it off - throw it on the bottom of the bowl. The mass will become viscous, soft, pliable, and will not disintegrate during the formation of cutlets.
I decided to cook cutlets not only with gravy, but also with filling. I chose the simplest and most delicious - cheese. Cut it into small sticks so that they fit in an average cutlet in length. Instead of cheese, you can put mushrooms, an egg or other filler inside. Get mini-zrazy. And you can do without the filling.
Take some minced meat, form a flat cake. Place a piece of cheese in the center.
Cover the filling with the second portion of the cutlet mass. Form a round or oblong patty. Line a rimmed baking sheet or baking dish with foil or parchment paper. Lubricate with oil. Lay out cutlets. If desired, it can be breaded in flour. But I added flour to the gravy, so I decided not to use the breading. You can immediately turn on the oven to 180 degrees.

Recently I cooked for my men, cutlets in the oven with gravy. They turned out so delicious that they were eaten at the moment. I have been asked to make this dish again. The recipe had to be repeated.

I recommend trying to cook this wonderful food, because meat dishes are enjoyed by everyone: adults, children. For many, this food will remind the taste of childhood, something similar was given in the kindergarten, as well as in the school cafeteria. But homemade is much tastier.

How to cook cutlets in the oven with gravy

Everything is very simple, the main ingredient is meat and tomatoes, without them in any way.

Ingredients:

• Minced meat - 500 gr;
• Potatoes - 200 gr;
• Baton - 2-3 pieces;
• Onion - 1 pc;
• Salt - to taste;
• Ground black pepper - to taste;
• Tomato sauce - 4-5 tbsp. lodges;
• Flour - 2 tbsp. lodges;
• Water - 200-300 gr;
• Favorite spices.

Step by step recipe with photo

1. If the minced meat was frozen, then it must be thawed. But I recommend you use fresh. I have meatballs pork meat but you can use chicken, turkey, veal. You can even cook fish, lean cutlets according to this recipe.
2. Grate potatoes on a fine grater.
   
3. Finely chop the onion, add salt and black pepper.
4. A few pieces of white bread or a loaf, soak in water or milk.
   
5. Squeeze, knead with your hands and add to the rest of the ingredients.
   
6. Mix together the entire contents of the plate. Optionally you can add 1-2 chicken eggs. I didn't add eggs because I didn't have any in the fridge. It happens. I got along just fine without them.
   
7. Form cutlets of any size and shape and place on a baking sheet (frying pan), it should be of high sides so that the gravy does not float out.
   

8. Tomato, tasty gravy for cutlets with flour

   Fry flour. Dissolve the tomato paste or sauce in water and pour into the pan. Add salt and sugar. Mince a few cloves of garlic and add to the sauce as well. Khmeli-suneli is a great addition to this dish. So if you like Georgian seasonings, feel free to add them. Or any others, it all depends on your culinary preferences and desires. After boiling, add the bay leaf, remove from heat and pour the cutlets with the resulting sauce.
   

9. Preheat the oven to 180 degrees and send a baking sheet with a dish there. Cook 30-40 minutes.
   

During this time, you will have time to prepare a side dish.

It can be pasta, porridge or mashed potatoes.

Now you can serve. As you can see, the cutlets in the oven with gravy are not at all difficult to cook.

There is hardly a person who does not like homemade cutlets in the oven with gravy and a golden crisp. A compromise between steam cutlet, and fried in a pan in a large amount of oil can serve as a cutlet baked in the oven. This cooking method helps to get quite dietary product, which has excellent structure (that is, tender and juicy inside, and ruddy on the outside), and great taste.

General principles for baking cutlets in the oven and making gravy

So that the cutlets do not look too fatty, suitable for the nutrition of all family members, you must follow some cooking rules.

For minced meat, it is recommended to choose lean varieties meat - veal or beef, pork, chicken or turkey. And don't forget the fish - it also makes great homemade burgers in the oven with gravy. Suitable pike perch, telapia, cod and those breeds that do not have a large number of bones.

Before you knead the finished minced meat, it must be properly cooked. To do this, it is recommended to scroll the meat through a meat grinder at least twice with the addition of a couple of heads of onions, garlic, fresh and fragrant herbs. And only then you can add cheese, cottage cheese, onions, mushrooms fried in oil, and, of course, a bun soaked in milk or cream.

The main problem of cooking is that the cutlets with gravy (although the recipe is simple and quick to prepare) turn out tender and juicy in the oven. This is especially difficult to achieve if the cutlets are to be dietary - the main product and additional ingredients contain almost no fat in this case. You can use techniques such as:

• Add a lot of onions to the minced meat, which gives the minced meat juiciness, at the rate of 1: 3;
• bread crumb, breadcrumbs and dietary flakes retain moisture well, preventing it from evaporating strongly during cooking. To make the cutlets tender and creamy, it is recommended to use not water, but cream or full-fat milk.
• Minced meat for cooking cutlets should be kneaded for a long time and thoroughly, and then beat off to remove all air bubbles from the product. It is also good to add strongly chilled milk or crushed ice to the minced meat itself.
• Before placing the cutlets in the oven, they must be greased on both sides with a small amount of vegetable oil, this will allow you to get a crust, and make the cutlets juicier.
• Do not overexpose the cutlets in the oven, in the hope of making them even softer, it is recommended to observe the cooking time, but at the same time cover the baking dish with a piece of foil.
• You can serve cutlets with gravy with potatoes cooked in any form, buckwheat, pasta, rice and other cereals, stewed and fresh vegetables.

What ingredients can be used to make a delicious gravy for cutlets

A variety of ways and variations in the preparation of gravy or sauce for cutlets can amaze the imagination of even experienced chefs. Gravy can be prepared on the basis of sour cream or mayonnaise, fresh or mashed tomatoes, tomato paste, mushrooms, garlic and onions, fresh herbs and cheese. And then even real gourmets will not refuse to try a delicious dish.

In order for the sauce to thicken properly, you can add heavy cream, sour cream, hard or processed cheese and last but not least, wheat flour. You can not do without adding fresh or dried fragrant herbs, spicy spices and seasonings. As a rule, root crops with vegetables are first sautéed, then liquid foundation and spices.

Prepared cutlets can immediately be laid out in a mold and baked or pre-fried until crispy, and then stewed over low heat in the sauce. However, there is also original recipes, where raw meatballs immediately baked in a pre-prepared gravy. How to cook cutlets in the oven with gravy: step by step recipe.

"Tender" cutlets in the oven with fragrant gravy

Tomato-based gravy is ideal for this dish. But minced meat for cutlets is recommended to choose mixed, for example, from beef and pork. Diet can also be used as a meat component. chicken breast.

Required for cooking

• 500 gr. beef pulp;
• 400 gr. lean pork meat;
• 2 heads of onions;
• 2 tablespoons of mayonnaise or sour cream;
• 3 slices of yesterday's white bread;
• A glass of milk of normal fat content;
• 2 pinches of ground sweet paprika;
• A little salt and black pepper;
• 3-4 sprigs of fresh parsley;
• 2 chicken eggs;
• A little wheat flour;
• Vegetable oil;

For tomato sauce

• 1 fresh carrot;
• Onion bulb;
• Sweet bell pepper;
• 3-4 tablespoons of good tomato paste;
• Spices - to taste;
• A little salt;
• 300 ml. water or broth.

Cooking meatballs in gravy

Soak slices of bread in milk, after cutting off tough crusts from them. Once the slices have softened, wring out the bread and set aside.

Rinse the meat well in running water, dry. Peel the onion from the husk, and cut it into several pieces. Grind chopped meat pieces with onion and soaked bread crumb. It is advisable to pass the mass a couple of times through the fine grate of the meat grinder.

Add mayonnaise to the meat mass, beaten eggs (just stirred) with a fork, salt everything well and season with black pepper. Add your favorite spices if desired. It is also necessary to add washed and dried fresh parsley to the minced meat.

Form small cutlets baked in the oven with gravy, roll them in wheat flour or breadcrumbs (it is recommended to use home-cooked ones), and place in a greased refractory form.

At this stage, you can deviate a little from the cooking recipe and fry the cutlets in oil until golden brown, and then put them in a baking dish.

Put the cutlets in the oven preheated to 180C for about 10 minutes. While the cutlets are passing heat treatment in the oven, there is time to prepare the gravy.

To do this, you need to clean and cut all the vegetables, and fry them in vegetable oil. Dilute tomato paste with water or broth, and add to vegetables. Season the gravy with salt and freshly ground black pepper and add your family's favorite spices to taste. Simmer for 10 minutes.

After 10 minutes, remove the form with cutlets from the oven, pour them with sauce and send again, bake for 25 minutes until cooked. Do not raise the temperature in the oven, and if the sauce boils too much, cover the form with foil.

Advice! To do pork cutlets in the oven with gravy even more delicate in taste, to minced meat it is worth adding grated zucchini on a coarse grater. AT ready dish it will not be felt, but the aroma and juiciness will remain.

Do not forget about adding dry aromatic herbs to minced meat - a little dry basil, rosemary or thyme will noticeably improve taste qualities ready cutlets.

After cooking, take the patties out immediately. oven- if you leave them there for a long time, they will dry out, and the tasty and fragrant gravy will thicken.

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To keep the meatballs juicy, minced meat is better to use mixed- from pork and veal or beef in equal parts (as an alternative, you can take chicken breast instead of beef). Add onion and some garlic, soaked breadcrumbs, salt, pepper and paprika for flavor. For "gluing" you will need 1 egg per 500 g of minced meat, and for juiciness - a spoonful of good sour cream or cream.

We will prepare the gravy from vegetables and tomato sauce with the addition of sour cream. You can cook from tomatoes, canned in own juice, or from tomato paste. The set of spices is minimal, however, you can always experiment and add something of your own. I used freshly ground black pepper and some dried oregano, which goes great with tomato sauce.

Let's bake cutlets in the oven, so we need a heat-resistant form with high sides, from which the sauce will not pour out when boiling. If there is none, then a deep frying pan with a detachable handle will fit, preferably with a thick bottom so that nothing burns. Yield from the indicated amount of ingredients - 4 servings.

Total cooking time: 60 minutes
Cooking time: 50 minutes
Output: 8 pieces

Ingredients

For the base

• minced meat mixed (pork and beef) - 500 g
• onion - 1 pc.
• garlic - 1 tooth.
• chicken egg - 1 pc.
• white bread (crumb only) - 1 slice
• salt and black pepper - to taste
• ground sweet paprika - 1 tsp
• wheat flour - 2-3 tbsp. l.
• sour cream - 1 tbsp. l.

For gravy

• onion - 1 pc.
• carrots - 1 pc.
• black pepper and salt - to taste
• dried oregano - 1-2 chips.
• sugar - 0.5 tsp
• tomato paste - 3 tbsp. l.
• water or broth - 1 cup
• sour cream - 1 tbsp. l.
• vegetable oil - 2 tbsp. l.

Cooking

Large photos Small photos

Soak a slice of white bread in a small amount of water (60-70 ml is enough). We cut the pork, beef and onion into pieces, peel the clove of garlic and pass through a meat grinder all together with bread. Add an egg and a spoonful of sour cream to the minced meat, season with spices.



Thoroughly knead the minced meat, and then beat it off - collect it in a lump and throw it back into the bowl with force several times. Thus, it will be compacted and the cutlets will keep their shape well, they will not fall apart. Ready stuffing leave to infuse for 10 minutes, while the oven is heated to 180-190 degrees.



Lubricate the heat-resistant form with a thin layer of vegetable oil. We form cutlets - quite large, 80-90 grams each. Due to the large size, the cutlets are guaranteed not to dry out when baking.

Roll each piece in wheat flour and place in a mold. Flour plays a very important role here, it forms a thin crust on the surface and will not allow the cutlets to dry out, it will keep the meat juices inside. You can fold almost right next to each other, leaving a minimum distance so that they do not stick together.

We send the form to the oven - to the middle level. You don't need to cover anything! We bake cutlets in the oven at a temperature of 180-190 degrees for 20 minutes. Meanwhile, prepare the sauce.



Cut a large onion into cubes, chop the carrots on a grater. In a deep frying pan, heat a couple of tablespoons of vegetable oil and pass the vegetables, that is, fry them until soft.



We put 3 tablespoons of tomato paste and a pinch or two of sugar in the pan - it neutralizes the acid and balances the taste. Fry the pasta in a pan for about a minute, stirring frequently with a spatula.



Pour a glass of water (or broth) into the pan. Add salt and pepper to taste, a little dried oregano. Bring to a boil and boil for 5-10 minutes. In the process, we try, adjust to your taste.



Remove the finished tomato sauce from the heat and add 1 tablespoon of fat sour cream (20%) to it, stir with a spoon to disperse. Sour cream will make the sauce softer and more tender, with a slight creamy note.



In the meantime, the cutlets in the oven have reached half-cookedness. A thin crust should appear on top.



Pour the tomato-sour cream sauce over the cutlets so that they are completely covered. But at the same time, the liquid should not reach the edge of the mold, otherwise it will pour out when boiling. We send it to the oven for 30 minutes at the same temperature (the sauce should gurgle, boil actively, but not overflow the edge of the mold).



The gravy will thicken a bit as it cooks, soaking the patties, making them juicy and soft.

Serve hot. Cutlets with tomato sauce Pair with almost any side dish. mashed potatoes, rice or buckwheat porridge, pasta, etc. Bon appetit!

Ingredients

For cooking meatballs tomato sauce in the oven you will need:

minced meat (I have homemade minced pork) - 700 g;
onions - 3 pcs.;
garlic - 1 head (small);
bread (I have Rye bread) - 3 pieces;
salt, pepper - to taste;

vegetable oil for greasing the mold;

greens - optional.
For sauce:
tomato sauce (I cooked with Kherson sauce) - 0.5 liters;

sour cream (I have homemade sour cream) - 3 tbsp. l.

Cooking steps

Pass onion, garlic and bread through a meat grinder, add to minced meat, salt, pepper, mix thoroughly and put in the refrigerator for 20-30 minutes.

Top cutlets with tomato sauce. I cooked with Kherson sauce, it tastes like ketchup.

Spread sour cream evenly, cover with foil.

Put in the oven, if using a glass dish - do not preheat the oven in advance. Cook at 180 degrees for about 30 minutes. 5 minutes before cooking, remove the foil and let the cutlets brown. Cutlets in tomato sauce, cooked in the oven, are juicy, tasty. They can be eaten both cold and hot.

If desired, cutlets can be sprinkled with finely chopped fresh herbs ( green onions, chives, dill or parsley).

Bon appetit!