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Minced meat cutlets in the oven with gravy

Oven-Baked Meat Patties in Gravy

Meat patties baked in sauce will win over the whole family. After all, lots of people love patties—and love having something to spoon over their side dish. Here you get both: the patties plus a tasty gravy of vegetables, tomato, and rich sour cream. It comes out thick and creamy, and the patties, soaked in it, turn out soft and tender.

Lyalich

Recipe author

Minced meat cutlets in the oven with gravy

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Composition / ingredients

Servings:

Ground meat

400

Egg

Salt

Ground black pepper

White roll

Onion

Paprika

0.5

Flour

Onion

Carrots

Tomato sauce

Sour cream

Vegetable oil

Water

250

Sugar

0.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 21 % 6 g

Fats 50 % 14 g

Carbohydrates 29 % 8 g

179 kcal

GI: 38 / 38 / 25

Cooking method

Step 1:

Gather all the ingredients for oven-baked meat patties in gravy.
Step 2:

Tear the roll into pieces, cover with cold water, and let it sit for 10 minutes. Use cold water specifically, so the bread softens but keeps its structure—hot water makes it gummy and pasty. Instead of a roll you can use white bread, but trim off all the crusts.
Step 3:

Squeeze the bread out gently and put it in a blender. Peel, rinse, and cut the onion and add it to the bread. Blitz everything until smooth. Instead of a blender, you can run it all through a meat grinder with a fine plate.
Step 4:

Put the ground meat in a bowl and crack in the egg. Homemade pork-and-beef in equal parts is best. Ground pork with chicken works great too.
Step 5:

Add the blended bread and onion to the bowl with the meat.
Step 6:

Season everything with salt and pepper and add the paprika. If you don't have it or don't care for it, just leave it out.
Step 7:

Mix everything well and knead it until the meat is dense and elastic. To do this, lift the mixture over the bowl and throw it back down—about 10–15 times.
Step 8:

Put the flour in a bowl—any kind is fine, as long as it's clean and not spoiled. With damp hands, divide the meat into equal portions and shape them into patties. Set them in the bowl of flour.
Step 9:

Grease a baking dish (mine is 8 by 6 inches / 20 by 15 cm) with vegetable oil. Dredge the patties in flour on all sides and pack them snugly into the dish.
Step 10:

Put them in a hot oven and bake the patties for 20 minutes. They should firm up and become springy—this keeps them from falling apart once the gravy is added.
Step 11:

While the patties bake, peel and finely chop the onion. Pour vegetable oil into a skillet and add the onion.
Step 12:

Peel, wash, and grate the carrot on a fine grater. Add it to the skillet with the onion.
Step 13:

Set over medium heat and sauté for 2 minutes.
Step 14:

Add the tomato sauce to the skillet, pour in the water, and stir. Instead of tomato sauce you can use ketchup in the same amount, or tomato paste at half the amount.
Step 15:

Add the sour cream to the skillet. Use good-quality sour cream so it doesn't curdle into flakes later.
Step 16:

Season everything with salt and pepper and add a little sugar to balance the acidity of the tomato. Stir and bring just to a boil, but don't let it boil hard.
Step 17:

Take the patties out of the oven and pour the gravy over them.
Step 18:

Return the dish to the oven and bake the patties in the gravy for 15 minutes.
Step 19:

Take the patties out of the oven and serve right away. Because they come with gravy, absolutely any side dish suits them.
Step 20:

Enjoy.