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Sour cream sauce for cutlets, round rissoles, fried liver

10 min (your 10 min)
10 min your 10 min

Simple sour cream sauce for cutlets will give them a wonderful new taste. The sour cream sauce you're reading the recipe will be great for many meat dishes.

Sour cream - 100-150 g, Broth (meat) - 200-250 ml, Flour - 25 g, Butter - 25 g, Salt - 1 pinch (to taste), Ground black pepper - 1 pinch

Prepare products for making sauce for cutlets.

How to make sour cream sauce for cutlets: Melt the oil (10-15 g) in a saucepan over low heat.

Pour flour.

Mix thoroughly and fry the flour lightly in the oil (5 minutes).

Add the stock, infusing it a little (2-3 tbsp each) and stirring well so that there are no lumps.

So pour all the broth. Add sour cream.

Stir thoroughly and cook the sour cream sauce for the cutlets over low heat for 2-3 minutes.

Remove the sauce from the heat, add salt, pepper and the remaining butter.

Sour cream sauce for cutlets is ready.