Potato-Meat Cutlets with Sour Cream in the Oven

Ingredients

• Boneless pork shoulder 25 oz
• Salad Potatoes 20 oz
• Carrot 5 oz
• Onion 1 head
• Garlic 1 head
• Salt 1 teaspoon
• Mixed Ground Peppers 1 teaspoon
• Vegetable Oil 0 fl oz
• Parsley 0 oz
• Sour Cream 5 oz

Step-by-Step Guide

Step 1

Prepare the necessary ingredients.

Step 2

Wash the meat well under running water, dry it slightly, and cut it into medium-sized pieces of arbitrary shape to pass through a meat grinder.

Step 3

Peel the onion, wash it well under running water, and cut it into pieces to pass through the meat grinder.

Step 4

Pass the prepared meat through the meat grinder.

Step 5

Pass the onion through the meat grinder.

Step 6

Peel the garlic head, wash it well under running water, crush it with a press, and add it to the minced meat.

Step 7

Peel the carrot, wash it well, dry it slightly, grate it on a coarse grater, and place it in a separate container.

Step 8

Peel the potatoes, wash them well under running water, grate them on a coarse grater, and transfer them to the container with the carrot.

Step 9

Add 1 teaspoon of salt and 1 teaspoon of mixed ground peppers to the grated carrot and potatoes. Mix everything well.

Step 10

Wash the parsley well under running water, dry it, chop it finely, and add it to the container with the potatoes and carrots.

Step 11

Add the minced meat to the container with the potatoes, carrots, and herbs. Mix everything well. Form cutlets.

Step 12

Pour 50 ml of vegetable oil into a frying pan. Fry the cutlets on both sides over medium heat with the lid open until golden brown.

Step 13

Transfer the fried cutlets to a baking dish.

Step 14

Pour 100 ml of sour cream into the dish with the cutlets.

Step 15

Cover the dish with a lid or foil. Bake in the oven at 340°F for about 60 minutes.

Step 16

Let the finished cutlets cool under a closed lid. Serve hot or warm.