Meat cutlets in sour cream sauce

- 250 g pork;
- 150 g beef;
- 100 g wheat bread;
- 100 ml of milk;
- 1 onion;
- 80 g hard cheese savoury;
- 1/3 teaspoon of black pepper;
- 3/4 tsp salt;
- vegetable oil;

For the sauce:
- 1 tbsp butter and flour;
- 3 tbsp sour cream;
- a pinch of salt.

Wash the meat, dry and cut into cubes. Clean the onion and cut into quarters. Soak bread in milk. Skip all through a meat grinder, season with pepper, salt and carefully stirred, preferably with your hands. Roll of minced meat balls and slightly press them to form the shape of cutlets.

Melt in a frying pan butter. Add to the flour, a little fry it until light brown, then add the sour cream and salt. Keep the mixture on low heat until thick.

Preheat the oven to 180oC. Grease a refractory form of vegetable oil, put into it the meat the meatballs, cover them with white gravy. Pour into a bowl 1/2 Cup of warm water and bake cutlets in sour cream sauce half an hour. 5 minutes before end of cooking sprinkle with grated cheese.

Liver cutlets in sour cream sauce

- 750 g beef or pork liver;
- 1 tbsp. milk;
- 250 g unsalted pork fat;
- 7 garlic cloves;
- 1 tsp of baking soda;
- 1 teaspoon of salt;
- 3 tbsp flour;
- vegetable oil;

For the sauce:
- 2 bulbs;
- 100 ml sour cream;
- 1/3 tsp salt.

Soak the liver in milk for 30 minutes, wash it with cold water and carefully cut the bile ducts. Slice the byproduct on the small side, rotate them in a meat grinder or chop in a blender. Crush the garlic in a special press or RUB on a grater, finely chop the pork fat. Mix all prepared ingredients with soda, salt and flour and mix well so that no lumps formed.

Will rascality oil in a frying pan with a thick bottom. Once it starts to crackle, saute the liver in it chops, gaining weight tablespoon, until Golden brown. Place them on a paper towel to remove excess fat.

Saute the onion, diced, vegetable oil, can be in the same dishes where prepared based dishes. Once it is browned, add salt it, put in bowl, pour sour cream and stir.

Fold the cutlets in the pan, alternating with layers of sauce, cover and simmer at a minimum temperature of 15-20 minutes.