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Minced collops, baked in sour cream

Cooking recipes / Second-course recipes / Meatballs / Meat collops

4 servings
1 hour your 30 min

Instead of the usual cutlets, you can prepare delicious meat collops baked in sour cream for lunch. This will hardly require additional time from you, but a new dish will appear in the home menu.

Meat (or minced meat) - 500g, Onions - 1 pc., Potatoes - 1 pc., Bread - 150-200 g, Milk - 150 ml, Eggs - 1 pc., Salt - 0.5 tsp, Ground black pepper - 0.25 tsp, breadcrumbs - 0.5 cups, or flour - 0.5 cup, vegetable oil for frying - 2-4 tbsp. spoons, sour cream - 150 ml, Water - 0.75 cups, Green when served (optional) - 2-3 twigs

To prepare meat collops baked in sour cream, you need to prepare products.

How to make meat collops baked in sour cream, in the oven: Cut the crusts from the bread.

Soak bread in milk for 20 minutes.

Peel, wash and grate the potatoes.

Peel, wash and dice the onions.

Grind the meat or take the ready-made minced meat.

Add bread soaked in milk or water (without crust), onions and grated raw potatoes. Let everything through the meat grinder or interrupt in a blender 2 more times.

Add the egg, salt, pepper to the mince and mix well.

Form small meat collops from minced meat, roll them in flour or in breadcrumbs.

Heat the oil in a pan. Fry the round rissoles in oil until ruddy (over high heat). First, 2-3 minutes on one side.

And then another 1. 5-2 minutes on the other side. Turn on the oven.

Put the round rissoles in a baking container. Then pour sour cream, add 0. 75 glasses of water and bake the collops in the sour cream sauce in the oven at 180-190 degrees for 25-30 minutes (or until tender).

Meat collops baked in sour cream are ready!When served, minced collops can be sprinkled with chopped greens.