Cutlets stewed with vegetables

Take: onion (grated on a coarse grater), garlic (grated on a fine grater), eggs, and combine them with minced meat. Knead the minced meat well. Salt.

Add oatmeal. Mix everything well and let the minced cutlet stand a little (so that the flakes are saturated with minced juices).

Prepare a bowl of cool water in which you will moisten your hands before forming cutlets so that the minced meat does not stick to your hands, and the cutlets turn out beautiful.

Heat a skillet with vegetable oil.

Form patties and sauté them in oil until light brown. Do not get carried away, let them be gentle.

Transfer the fried cutlets to a saucepan, the bottom of which is covered with a layer of vegetable oil.

While the next batch of cutlets is being fried, wash and peel the carrots and turnips. Cut vegetables into large chunks, carrots into 4-5 cm long cylinders, turnips into chunks (4 or 8 pieces, depending on the size of the fruit, try to keep the cut vegetables close in size).

Transfer the layers of cutlets with a layer of vegetables, the top layer should be cutlet so that the vegetables are saturated with meat juices from all sides.

Pour our puff cutlets (not reaching the edge of the pan about a quarter of its height, so that the cutlets are still stewed and not boiled) with water at room temperature and put the dishes on low heat.

Simmer the veggie cutlets until a thick meaty aroma develops.

Put the finished cutlets on portioned plates, add the garnish - mashed potatoes and vegetables, which were stewed along with the cutlets.

Carrot stewed in cutlets turns out to be very juicy, pleases with bright colors, and unusually large forms, perceived as something exotic, new. Turnip, in general, is a rare guest on our table, after languishing in meat "src =" / photo / recipe / 20080122-kotlety-04.jpg "/>

Simmer the veggie cutlets until a thick meaty aroma develops.

Put the finished cutlets on portioned plates, add the garnish - mashed potatoes and vegetables, which were stewed along with the cutlets.

Carrot stewed in cutlets turns out to be very juicy, pleases with bright colors, and unusually large forms, perceived as something exotic, new. Turnip, in general, is a rare guest on our table, after languishing in meat - soft, retaining a slight pungency, pleasantly meaty, sets off the well-known taste of mashed potatoes.

Try it, it's simple and unexpected. And delicious.

Sprinkle with herbs on top.

Good appetite!