Zrazy veal chops in natural sauce

1 serving


Cut the washed and prepared meat across the fibers into 1 cm thick pieces, beat it with a heavy knife and a wooden hammer, giving them a round shape, salt and sprinkle with flour. Fry on both sides until a ruddy crust forms. Put in one layer in a saucepan, pour in the fat formed during roasting, add chopped in mugs, toasted onions, pour in some water and simmer over a low heat until tender, then sprinkle the meat with the remaining flour, season to taste with salt, pepper and cook. If the sauce is too thick, you can dilute it with water. Serve in the same saucepan where the zraza were stewed, or on a round platter. The sauce is separate, in a saucepan. Garnish - Smolensk or pearl barley porridge, pickled vegetables.