Cutlets with Buckwheat
⏳ Time
45 minutes
🥕 Ingredients
11
🍽️ Servings
6
Description
Serve with a vegetable salad.
Ingredients
- Ground meat - 17.6 oz
- Buckwheat Groats - 17.6 oz
- Onion - 3 pieces
- Chicken Egg - 2 pieces
- Sour Cream - 3 tablespoons
- Carrot - 2 pieces
- Passata Tomato Sauce - 2 tablespoons
- Garlic - 2 cloves
- Salt - to taste
- Ground Black Pepper - to taste
- Olive Oil - to taste
Step by Step guide
Step 1
Chop 2 onions in a blender or grate them.
Step 2
Mix the onion, buckwheat, ground meat, eggs, sour cream, salt, and pepper. Form cutlets, coat in flour, and lightly fry on both sides in vegetable or olive oil. Transfer to a pot or a slow cooker.
Step 3
For the sauce, grate the carrot or cut it into wedges. Slice the onion into half-rings. Sauté the carrot and onion in the same pan where the cutlets were cooked. Add tomato paste or grated tomatoes, salt, pepper, garlic, a little water, and let it simmer for about two minutes.
Step 4
Add the sauce to the cutlets and simmer on low heat or in a slow cooker on the 'simmer' setting for twenty to thirty minutes.
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