How to prepare “juicy” cutlets and delicious gravy to them

for the sauce:

• vegetable oil – 3 tbsp. l.;
• tomato paste – 2 tbsp. l.;
• broth – 3 tbsp. l.;
• salt, sugar, spices, garlic, greens;
• boiling water – 800 g

How to cook Jewish cutlets

rice should be washed and grate and potatoes and potatoes. Then all the products should be mixed with minced meat. Garlic, greens and spices are added last.

you can then form cutlets. Before sending them to a heated frying pan, you must first dip them into the egg mixture and then into the semolina. , water, salt, sugar and spices. For more spice, you can add fragrant herbs. In such a sauce you need to stew the cutlets for about 10 minutes. The dishes should be covered with a lid.

immediately after cooking can be served to the table.