My favorite dinner? Of course, ground in my own sauce – as my mother always did. I always make a sauce in the same way, but I also add something to meat that is surprising.
When I don’t know what to do for dinner and I want to prepare something really delicious, I bet on minced in own sauce. My grandmother prepared them, later my mother and the same I think that this dish is second to none – my children also eagerly eat it, which is known as is very important, because several -year -olds are demanding.
Of course, the sauce itself is important in all this – extremely velvety, thick and full of taste. The base is butter combined with wheat flour, because the golden roux gives the whole silky consistency. Then the broth – here, depending on the preferences, it can be beef or vegetable, some also simply use water. The addition of creamy cream, in turn, makes the sauce gain delicacy and becomes a bit sweeter, while soy sauce turns the dryness, it is also responsible for the color. I always add a heaped teaspoon of mustard so that the sauce is slightly spicy, and I do not forget about salt and pepper.
Such a composed sauce means that minced chops are not an ordinary dish – served with potatoes and poured with such sauce are like a flavor symphony at the best.
How to prepare delicious minced in your own sauce? The recipe is simple – you will find it below. In the case of this recipe, success lies in an unusual addition. I am talking about cream cream, which gives the cutlets a unique taste. This time, add it not only to the sauce, but also to the meat. Be sure to try – this add -on really makes a difference, and not everyone knows about it.
List of ingredients
Chops:
- 750 g of minced meat,
- ok 60 g,
- 125 ml of milk,
- 40 ml of cream cream,
- 1 egg,
- 2 cloves of garlic,
- A pinch of black and white pepper,
- a pinch of salt and/or vegeta spices,
- 1 small onion,
- 2 tablespoons of chopped parsley,
- 1 tablespoon of butter,
- 2 teaspoons of oil or oil.
Sos
- about 70 g of butter,
- about 50 g of wheat or corn flour,
- 500 ml of vegetable, beef or water broth,
- 150 ml of cream, cream,
- 2 teaspoons of soy sauce,
- 1 teaspoon of mustard,
- Pepper and salt to taste.
Prepare a larger bowl – mix in it breadcrumbs with milk, cream, egg and spices. The roll must absorb the liquid, so leave such a mixture for about 15 minutes.
When this time passes, add to the bowl: meat, chopped onion, garlic squeezed through the Prague, as well as chopped greens. Mix everything. Form chops.
Heat butter and oil on a large frying pan, then fry the chops on each side. Once you do this, put them into an ovenproof dish, for example and cover with a lid or aluminum foil.
In the same pan where the chops were fried, dissolve the butter and add flour. Mix until the roux is formed. Pour the broth (or if you prefer water), cream and soy sauce. Also add mustard.
Mix everything, season with salt and pepper, bring to a boil.
Cook slowly until the sauce thickens, then transfer the cutlets to it. After 10 minutes, the dish is ready. Serve immediately sprinkled with chopped parsley.
Source: Smher.pl, Terazpoczy.pl
