Cutlets in tomato sauce are a simple but tasty dish that will delight meat lovers. Tomato sauce based on mushrooms and vegetables makes the dish not only surprisingly aromatic, but also very satisfying. Even a novice cook can cope with the preparation of this culinary delight.

If your loved ones love cutlets with gravy, then try this unusual version of their preparation. In this recipe, cutlets are not just stewed in tomato sauce, but with the addition of vegetables and mushrooms. Therefore, the result is simply incomparable. Try making these cutlets for dinner and your family will be delighted.

TIME: 60 min.

Easy

Servings: 4

Ingredients

• 450 g minced meat;
• 350 g champignons;
• 2 onions;
• One medium carrot;
• Large tomato;
• Medium potato;
• One red pepper;
• Egg;
• 2-3 tbsp. l. tomato paste;
• Sunflower oil for frying;
• Garlic, salt and pepper.

Preparation

Peel and grind the onion in a meat grinder or blender. Of course, you can chop the onion very finely, but then the cutlets will no longer turn out to be particularly juicy. Add half of the resulting onion mass, as well as chopped (in the same meat grinder) potatoes and egg to the cup with minced meat. Salt, pepper and mix well.

Make small cutlets and fry until golden brown. Before frying, the cutlets can be rolled in flour, or they can be fried without it. It's a matter of taste.

Wash the champignons very carefully. It is best to do this under running water. Then carefully dry and divide each mushroom into four parts.

Throw the mushrooms into the pan and lightly brown them over medium heat.

Remove the stem and seeds from the pepper, and then cut it into thin strips. Peel and coarsely grate the carrots, and cut the tomato into medium-sized cubes.

Fry all these vegetables and the second half of the chopped onion. When the mass becomes limp, add tomato paste, which you dilute a little in water. Fry for another 5-8 minutes and remove from heat.

Place the cutlets and champignons in a saucepan.

Distribute the vegetable frying on top, salt and pepper. Pour in some boiled water and place on low heat.

Simmer the cutlets with gravy for about 40-60 minutes. At the very end, throw in chopped garlic, about 2-3 cloves.

For a side dish, it is best to prepare mashed potatoes, as this is an ideal option for cutlets with gravy.

Option for preparing another sauce

Tomato sauce can be made without adding mushrooms.

To create it you will need the following ingredients:

• Tomato paste – 60 g;
• Granulated sugar – 1 tbsp. l.;
• Onion – 1 pc.;
• Sunflower oil - 50 g;
• Flour – 50 g;
• Black pepper – 1 pinch;
• Salt – 1 pinch;
• Bay leaf – 2 pcs.;
• Purified water – 250 - 300 ml;
• Mixture of Italian herbs – 1 pinch.

Preparation

1. Peel and wash the onion. Finely cut into squares.
2. Fry in a pre-heated frying pan with oil.
3. Add granulated sugar, salt, flour and tomato paste.
4. Simmer for no longer than 2-3 minutes.
5. Add water and bring to a boil. You need to constantly stir the mixture until it thickens.
6. After this, the remaining spices are added to the sauce.

Onions can be used as desired. The sauce turns out very tasty without it. But if you do not add this vegetable, then you will need to add a little more flour (approximately 60 - 70 g).

Adviсe:

• To prevent cutlets stewed in tomato sauce from falling apart during cooking, the minced meat must be thoroughly beaten.
• When preparing cutlets, you can put bread previously soaked and squeezed in milk into the minced meat. For the specified amount of minced meat you will need 1 - 1.5 pieces of white bread.
• If there is no tomato paste, the gravy can be made using fresh tomatoes. To do this, the tomatoes are first doused with boiling water to make it easier to peel them. Then they are cut and placed with the main ingredients for stewing.
• When preparing cutlets, it is better not to add egg whites, but to use only the yolk. When fried, the protein coagulates and the meat releases much more juice, so the cutlets will not be as juicy.
• If desired, you can add a little cream or sour cream to the gravy for cutlets with mushrooms and vegetables. These ingredients will make it more delicate in taste.
• To add flavor, add some fresh cilantro and basil at the end of cooking the gravy.
• If a celebration is planned, then the dish can not be stewed, but baked in the oven. It is decorated with greenery.

Cutlets in tomato sauce are an excellent alternative to simple meat balls. Thanks to the gravy, the dish becomes more juicy, soft and tender, and also goes well with any side dishes: porridge, pasta and potatoes. The cutlets are also good on their own, especially served with a piece of fresh white bread.

Choosing the Main Ingredient

The taste of the cutlets directly depends on the quality and type of meat used. For those who like more juicy and satisfying dishes, it is better to use mixed minced pork and beef. For lovers of dietary foods, chicken or turkey is suitable. Well, those who are crazy about original dishes with an unusual taste will certainly like cutlets made from lamb.

It is better to prepare minced meat for meatballs yourself. Only in this case can you be sure of its quality, freshness and final taste of the dish. However, if there is absolutely no time, then you can purchase a ready-made product in a trusted store.

Minced meat cutlets in tomato sauce in a frying pan

The classic recipe for meatballs in red gravy has earned great popularity in almost every family. This sauce is used to prepare many dishes: cabbage rolls, stuffed peppers, meatballs, etc. Cutlets with gravy also turn out simply excellent! As a side dish for meatballs, you can serve boiled rice, mashed potatoes or spaghetti. A recipe for cutlets in tomato sauce in a frying pan will help create a tasty, aromatic and very appetizing dish for those who have never encountered preparing it.

For juicy meatballs you will need:

• half a kilogram of minced meat;
• one large chicken egg (or two small ones);
• salt, ground black pepper;
• one head of onion;
• breadcrumbs;
• vegetable oil.

Ingredients for tomato sauce:

• 250 milliliters of tomato juice (can be replaced with concentrated paste, 4 tablespoons diluted in 200 milliliters of cold water is enough);
• a pinch of sugar;
• one medium onion;
• salt, ground black pepper;
• two bay leaves;
• one large carrot;
• three peas of allspice.

Detailed process of preparing a delicious dish

Remove the peel from the onion, wash it, and then turn it into a puree using a meat grinder, chop it on a fine grater or cut it into small pieces.

Place the minced meat in a deep bowl and beat in the egg. Mix thoroughly, then add chopped onion. Salt and pepper the cutlet preparation in tomato sauce to taste. If the minced meat seems runny, you can add a little breadcrumbs to it. Mix the meat thoroughly again.

Pour breadcrumbs into a flat plate. Wet your hands in water, take a piece of minced meat and roll it into a bun. Flatten the resulting meat ball in your palms, giving it a round and neat shape. Roll the cutlet in breadcrumbs on all sides. Do this with all the minced meat.

Pour vegetable oil into the frying pan. Place the frying pan over medium heat and heat well. Place the meat pieces into the hot fat. Fry over medium heat on both sides until a beautiful golden brown crust appears.

Remove the finished cutlets from the pan and place on a plate.

It's time to make the tomato sauce. Peel the carrots and onions, wash them, and then chop them: grate the first on a coarse grater, cut the second into cubes or half rings. Place the prepared vegetables in a frying pan with vegetable oil, then place on the stove. Fry the ingredients over medium heat, stirring occasionally, for several minutes.

At this time, prepare the sauce: dilute tomato paste in water, add salt, pepper and a pinch of sugar, then stir thoroughly. If juice is used, it should be tasted and, if necessary, adjusted with spices.

Place the browned cutlets on the vegetable fryer and pour tomato sauce over them. The gravy should reach the tops of the meatballs. If there is not enough liquid, add a little water. Cover the pan with a lid, set the heat to low and simmer the cutlets in tomato sauce for 15-20 minutes.

Remove the finished dish from the heat and leave for a quarter of an hour to infuse.

Meatballs in sour cream and tomato sauce

This dish is distinguished by its special, delicate taste. Cutlets in sour cream and tomato sauce are prepared in almost the same way as their classic counterpart. First you need to fry the meatballs, following the previous recipe. When the cutlets are ready, you can start creating a delicate gravy.

To prepare this unusual sauce you will need:

• two tablespoons of tomato paste;
• one small carrot;
• 175 milliliters of sour cream with a fat content of 15%;
• one medium-sized onion;
• 125 milliliters of meat or vegetable broth (can be replaced with water);
• salt, ground black pepper;
• vegetable oil.

Creating a delicious dish

Peel the onions and carrots, rinse and chop. The first one can be chopped into thin half rings or cut into small cubes, and the second one can be grated on a coarse grater.

Pour some oil into the frying pan and place on the fire. When the fat is slightly hot, add the vegetables. Fry, stirring occasionally, until the onions and carrots become soft.

Add tomato paste to the prepared vegetables and pour in the broth. Mix all components thoroughly until they are homogeneous. Add ground pepper and salt to taste. If desired, you can use other spices that you like. Bring the sauce to a boil, then cook for another 5 minutes.

After the specified time has passed, add sour cream. Mix the contents of the pan thoroughly again. Immediately remove the container of gravy from the heat.

Place the finished cutlets in a small saucepan and pour over the hot sauce. Cover the dish with a lid and then place on low heat. Simmer for 15-20 minutes. Remove from the stove and let it brew.

Serve hot cutlets in sour cream and tomato sauce with any side dish.

Bon appetit!

As a result, I got 1.6 kg of minced meat. By the way, you can also use store-bought minced meat to make cutlets.
Add salt, ground black pepper, eggs to the minced meat, mix. If the minced meat does not stick together well enough, add semolina and mix again. Cover the plate with minced meat with cling film and put it in the refrigerator for 7-10 minutes.

Fry the carrots and onions in a well-heated frying pan in vegetable oil, stirring, until golden brown, then add tomato sauce, stir, cook for 1-2 minutes over low heat. I cooked with “Krasnodar” sauce, which contains sugar, salt and spices. That’s why I don’t add sugar, salt or spices to the sauce with vegetables. Instead of ready-made tomato sauce, you can take ketchup, tomato juice, or dilute tomato paste and add salt and sugar to your taste.

Pour the prepared tomato sauce over the fried chicken cutlets. Then the pan with the cutlets can be placed in the oven, preheated to 180 degrees, for 7-10 minutes (so that the cutlets warm up along with the sauce) or simmer over low heat for 3-5 minutes from the moment of boiling, covering the pan with a lid (if the vegetable sauce is thick , then when extinguishing, make sure that it does not burn; you may need to add a little water). Let the finished cutlets sit covered for 10 minutes.

These chicken cutlets in tomato sauce can be served with cereal, pasta or mashed potatoes.

Delicious and pleasant moments!

Tired of simple fried cutlets? Do you want to try something interesting and tasty? Cutlets in tomato sauce with mushrooms in a frying pan (the recipe with step-by-step photos is presented below) is an excellent option to diversify your usual meal.

Usually, I cook this dish with fresh tomatoes, but since it’s not the season now, I use tomato paste. Also, I prefer to make minced meat for cutlets from two types of meat: pork and beef, so they turn out moderately fatty. I also add various vegetables and mushrooms for a pleasant taste.

Cutlets in tomato sauce with mushrooms are a very satisfying meat dish with a spicy note, which is perfect for both dinner and a holiday table!

Ingredients:

• raw pork – 250 g
• raw beef – 150 g
• onions – 2 pcs.
• carrots – 1 pc.
• champignons – 100 g
• white bread – 3 pcs.
• milk – 50 g
• egg – 1 pc.
• breadcrumbs – 100 g
• tomato paste – 3 tbsp. l.
• fresh parsley – 30 g
• garlic – 1 tooth.
• salt – ½ tsp.
• pepper - to taste
• vegetable oil - for frying

Cooking method:

Make minced meat for cutlets. Cut pork and beef into pieces. Peel one large onion and cut into quarters. Grind everything into a meat grinder.

Add spices to the prepared minced meat. Mix.

Soak 3 slices of bread in a bowl with milk and water. Leave for 5 minutes to soften it.

Squeeze the bread from the liquid it was in and add it to the minced meat along with the egg. Mix everything well.

Roll up the meat cutlets and roll each one on all sides in a plate with breadcrumbs. Place on the board.

Then add peeled and sliced ​​mushrooms to them. Stir, season with spices and simmer for 5 minutes.

Meanwhile, dilute tomato paste in a glass with 150 grams of boiled water. Put the greens and press a clove of garlic through a press.

Now add the diluted pasta to the vegetables and mushrooms. Stir and continue cooking over low heat for 5-7 minutes until the sauce thickens.

In a hot frying pan with vegetable oil, fry the cutlets on both sides for a few minutes until golden brown.

Appearing for the first time in France, cutlets have changed quite a lot during their existence. In Russian cuisine they can be called one of the most popular dishes, which, before the advent of the meat grinder, was made from minced meat, and now from minced meat. Today's cutlets are distinguished by great variety both in minced meat, which can be made from pork and beef, and from poultry meat, and many people like fish cutlets, as well as in the method of preparing them. In this recipe, the cutlets are not so much fried as stewed in tomato sauce, which gives them juiciness and softness.

Cooking steps:

3) Mix all of the above together with minced pork and beef. Break an egg into it, add pepper, salt, sour cream, and you can also season for minced meat.

Ingredients:

700 gr. minced pork, 2 small potatoes, 2 large onions, 2 tbsp. spoons of sour cream, 2 carrots, half a city roll, 80 ml. milk, tomato paste, salt, pepper, and vegetable oil for frying.