Many people feel a sense of nostalgia for Soviet canteen cutlets. For most people born in the USSR, GOST cutlets are considered native. At the same time, it is almost impossible to cook such cutlets now. Probably the reason for the loss of taste of Soviet cutlets is the difference in the quality of products, for example, meat.
Maybe the cutlets were cooked according to a certain technology, which in the modern world no one repeats.
We will try to get closer to the taste of Soviet cutlets from factory and collective farm canteens.
Ingredients for cutlets:
- turkey fillet – 600 g;
- lard – 250 g;
- onion – 2 pcs;
- potatoes – 2 pcs;
- egg – pcs;
- garlic – 3 cloves;
- breadcrumbs – 200 ml;
- milk – 200 ml;
- salt – ½ tsp;
- ground black pepper – a pinch;
Ingredients for gravy:
- onions – pcs;
- carrots – pcs;
- flour – 1.5 tablespoons;
- butter – 20 g;
- tomato paste – tbsp;
- water – 300 ml;
- bay leaf – pcs;
- salt – ½ tsp;
- ground black pepper – a pinch.
Preparation of cutlets:
In a bowl mix breadcrumbs with milk, wait for swelling.
At this time pass through a meat grinder turkey fillet, lard, peeled potatoes, onions and garlic cloves, mix
. Add to the stuffing swollen breadcrumbs, beat an egg, salt and sprinkle with ground black pepper.
Heat vegetable oil in a frying pan and form small cutlets.
Fry the cutlets on maximum heat until browned on both sides.
Put the cutlets in a baking dish immediately after frying
. Bake the cutlets in the oven under foil for 40 minutes at 180 degrees Celsius.
To prepare gravy in one pan melt butter, give it a caramel color. Chop
finely onions, fry in the remaining vegetable oil from the cutlets
. Chop carrots on a coarse grater, add to the soft onions, fry.
In a pan with oil pour flour, stir
.
Fry onions and carrots together for 4 minutes, and then add tomato paste. After a couple of minutes, pour water into the pan with meat mass, mix.
When the tomato paste with vegetables slightly fries, and the flour porridge slightly thickens, combine the components. That is, put the flour porridge in the pan to the vegetables.
If the gravy turns out thick, you can dilute it with water.
Cook the gravy on moderate heat for an additional couple of minutes, salt, pour sugar, put a bay leaf.
As a result, you get tasty cutlets without adding bread. Gravy is served with the cutlets, which will enhance the flavor of the meat product.
