Description
Recipe for those who are partial to the former Soviet catering! For those who remember and love the taste of canteen cutlets! These meatballs - a classic Sssrovskih eatery 60 -70 years! Awesome recipe! The meatballs are soft and juicy, baked in the oven, with classic Soviet canteen red sauce! Thank you so much for the idea of the author Satsh!
Ingredients
-
Beef
1 kg
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Bones
1 kg
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Bread
700 g
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Onion
1200 g
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Carrots
2 piece
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Tomato
500 ml
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Chicken egg
1 piece
-
Salt
-
Water
2 l
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Bay leaf
1 piece
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Seasoning
-
Flour
2 Tbsp
-
Vegetable oil
100 ml
-
Bread crumbs
100 g
-
Celery root
50 g
Cooking
First make the broth, which will prepare red sauce. Beef bones lightly roast in the oven on a dry pan until light brown. Lazy to do so. This was done in the dining rooms to make the broth is brown and rich taste. Fill with water, allow to boil. Remove the foam, add 1 carrot, roots celery, 1 onion, a pinch of Provencal herbs, salt to taste and cook on low heat for at least 3 hours. At this time, scrolled through a meat grinder meat, soaked in water, bread and onion are prepared for meatballs.
Lightly fry the rest of onions for meatballs.
Add fried onion to the mince, add the egg, salt, who wants (or if cooking for adults only) - pepper, and knead thoroughly. Formed round meatballs, dip them in breadcrumbs and Fry (NOT Prozharivaya) on two sides on high heat.
Put the meatballs on a baking sheet with high sides.
Meanwhile, make the sauce. The onion and carrot for the sauce, finely chop and fry. Separately on a dry pan fry the flour until Golden brown.
Tomatoes also fry in a pan in oil. In a saucepan combine roasted carrots with onion and tomato, pour 1.5 liters of strained broth and bring to a boil, cook for 20 minutes.
Fried flour dilute in a glass of cold broth, stir.
Carefully pour diluted flour into the boiling sauce, stir, add the Bay leaves, cook for 10 minutes, turn it off. The sauce is ready.
Pour the meatballs in the pan with sauce, put in oven on 200 degrees for 40 minutes.
Our meatballs are ready! Very tasty!
Bon appetit!
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