Composition / ingredients
Cooking method
Peel the onion, cut in half. Garlic is also cleaned. The meat is washed and crushed with a meat grinder along with garlic and onion (nozzle with large holes).
The resulting minced meat is passed through the meat grinder again.
Pour cream into the minced meat, break the egg, add flour, salt and pepper. After mixing the mass, leave it for 10 minutes (do not be afraid that the minced meat is liquid - this is how it should be!)
Pour sunflower oil into a frying pan with a high side, put it on fire. When the oil is well warmed up, we put the cutlets in it (it is convenient to do this with two tablespoons). Fry the cutlets on both sides until browned. After that, pour warm water, cover the pan with a lid and simmer on low heat for 25 minutes.
Serve the delicacy on the table hot. Bon appetit!
Caloric content of the products possible in the composition of the dish
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Garlic - 143 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Vegetable oil - 873 kcal/100g
- Roe deer ham - 106 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Pepper - 26 kcal/100g
