Prepare the products. Knead the dough. Until it settles, make the stuffing. As usual dumplings or pasties. The more onions, the more succulent the meat. To add spices to taste. Carrots three on a coarse grater. Parsley finely shinkuem.

The first version of grushnikov. For those who don't eat vegetables: Divide the dough into balls a little more than chicken eggs. Roll out into a thin layer. Upload mince, even out evenly across the surface of the layer on one side sprinkle with a little parsley. Wrap the loaf.

The second option. In my opinion, this version is much tastier. Half of the reservoir put the carrots with the parsley, and the second - stuffing. And roll the loaf from the sides of the carrot so that the carrot is in the middle.

Roll cut into pieces with a width of 1.5-2 cm.

And put in a pan with hot oil so...

... or so Fry on both sides until Golden brown test. It does not matter if the meat, as it may seem, a little burn. Our dish isn't ready yet.

Make a sauce. Mix cream, water, salt and spices.

And fill them folded in the pan, the better, gruzinchiki. At the bottom you can put the pieces of carrot. Put on a small fire and simmer under a lid for 20-30 minutes.

In the original recipe used sour cream instead of cream, tomato paste and garlic. The garlic added in the meat and the pasta in the sour cream. But trust me - all these ingredients can only spoil their taste. Garlic loses and changes its flavor when cooked, and the tomato adds unnecessary acid. Here gruzinchiki have tender meat and creamy spirit with a light spicy with a slight kick from chili sauce and a slightly sweet taste due to the carrots. Simply yum!