Cutlets, stewed with vegetables

2 kg minced meat (pig beef)

3 eggs

1 onions

4 garlic cloves

0,5 glass oat (hercules.avi) flakes

salt, pepper (to taste)

vegetable oil

2-3 PCs carrots (medium size);

2-3 turnip

greens

Rent: onion (grated on a coarse grater), garlic (grated on a fine grater), eggs, and connect them with the stuffing. Thoroughly knead the meat. Salt.

Add the oatmeal. A good stir and let cutlet minced a little to stand (to flakes soaked in the juices of the meat).

Prepare a bowl with cool water, which will moisten your hands before forming the cutlets so that the meat does not stick to the hands and chops turned out beautiful.

Preheat pan with vegetable oil.

Shape into meatballs and fry them in oil until light brown. Do not get carried away, let them be gentle.

Fried patties shift in the pan, the bottom of which is covered with a layer of vegetable oil.

Fried until another batch of meatballs, wash and peel away the skins of carrots and turnips. Cut the vegetables in large pieces, carrot - on cylinders with a length of 4-5 cm, turnip - on pieces (4 or 8 pieces, depending on size of fruit, try to cut the vegetables were of similar size).

Layers of the cutlets, place a layer of vegetables, the top layer should be kotlety to vegetables soaked in meat juices from all sides.

Fill our puff patties (not reaching the edge of the pan, about a quarter of its height, to burgers still had extinguished, not boiled) water at room temperature and place the dishes on a slow fire.

Cook cutlets with vegetables until thick meat flavor.

The cutlets put into serving bowls, add a side dish is mashed potatoes and vegetables stewed together with chops.

Stewed meatballs carrot turns out very juicy, bright happy colors, and unusually large forms, because it was seen as something exotic and new. Turnips, in General, a rare guest at our table, of meat after the meat is soft, kept slight edge, nice meat, revealing a familiar taste of mashed potatoes.

Try this easy and unexpected. And tasty.

Sprinkle with herbs.

Bon appetit!