Stewed beetroot cutlets

Wash the beets, clean from the tops, pour a lot of water and bring to the boil. Cook for 45-60 minutes. Salt the minced meat, pepper, add curry, a pinch of nutmeg, cloves, egg and ground crumbs. Mix well, form 4 cutlets and put in the refrigerator. Cool the finished beets, clean and wipe through a grater with large cells. Finely chop the onions, fry, add beets, bay leaves, two cloves, salt, pepper and put out. You can add sugar and vinegar to taste. Heat margarine, fry cutlets, remove from the pan. In the remaining fat, make the sauce by adding mustard and some milk or water. Pour the cutlets over the sauce and serve with the stewed beetroot and boiled potatoes.