Latvian onion klops

Description

At home a delicious and hearty dish of traditional Latvian cuisine. Classic and tailored, based on the preferences of my family, options.

Ingredients

Veal

800 g
Onion

2 piece
Sour cream

100 g
Milk

500 ml
Butter

1 Tbsp
Seasoning

0.5 tsp
The mixture of peppers
Nutmeg

1 pinch
Cardamom

1 pinch
Bay leaf

2 piece
Black pepper

4 piece

Cooking

These are our main ingredients.

Veal or young beef cut into thin pieces, season with salt and pepper, sprinkle with Provencal herbs, and breaded in flour.

Onions chop and fry in vegetable oil.

The slices of meat quickly stir-fried on high heat and put in a bowl multivarki, sprinkle with onions.

At this stage You can choose one of the options further cooking of the onion klops. In the classical interpretation of the sour cream (200-300 ml) should be diluted with water, and pour the sauce on the meat. In my version 1 tbsp flour should be fried in 1 tbsp butter gradually, stirring constantly the sauce, add 500 ml of milk. Season with salt and pepper and seasoning sauce 1 pinch of nutmeg, and 1 pinch of cardamom. The sauce should not be too thick, should be aware that it will thicken in the process of cooking. In conclusion, to fill the sauce 100 ml of cream, pour it over the meat in a bowl multivarki and set the mode "Quenching" for 1 hour. 20 min.

5 minutes before the end add 2 Bay leaves and 4 peas of fragrant pepper.

And here is the finished dish! Thanks to a very delicious sauce to this meat can be the easiest side dish. Today we have it boiled young potatoes and pickled cucumbers.

The meat turned out flavorful, juicy and very soft, literally disintegrating into fibers.

Bon appetit!

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