You will need
    • To prepare the cutlets:
    • meatballs-semi-finished products;
    • vegetable oil.
    • For the tomato sauce:
    • 0.5 cups of tomato paste;
    • a Cup of meat broth;
    • incomplete one tablespoon of flour;
    • small carrot;
    • onions;
    • root parsley;
    • tablespoon spicy tomato sauce;
    • tablespoon vegetable oil;
    • one tablespoon of butter;
    • salt.
    • For the spicy onion sauce:
    • two onion;
    • tablespoon of flour;
    • vegetable oil;
    • two cups beef broth;
    • two tablespoons of tomato puree;
    • two or three tablespoons of 9% vinegar;
    • gherkins;
    • pepper;
    • salt.
    • For red sauce:
    • tablespoon of flour;
    • vegetable oil;
    • carrots;
    • bow;
    • parsley root;
    • tablespoon tomato paste;
    • two cups beef broth;
    • one or two tablespoons of red wine (Madeira or port);
    • one-two tablespoons butter;
    • salt.
Pour into the pan vegetable oil and place on low heat. When the oil heats up, line a frying-pan semi-finished products, without unfreezing them. Sure that they do not lay too tightly, touching each other. Fry on one side until light brown. When the cutlets will be allocated bright juice, turn them over to the other side, reduce heat and cover them with a lid - this will keep their juiciness. Bring patties until tender.
Tomato sauce, Peel the onion, carrot and parsley root. Finely slice. Preheat a frying pan vegetable oil and sauté the vegetables. Add the flour, quickly stir and fry for several minutes. Put the tomato paste, stir, pour the broth and boil on low heat for ten minutes. At the end of cooking salt, add a tablespoon of spicy tomato sauce and mix well. Then strain the sauce through a sieve and season with pieces of butter.
Acute cosnarati onion in a frying pan vegetable oil, fry in it the flour and add the broth. Onion peel, finely chop and fry in butter. Then add tomato puree, salt, pepper and fry again. Pour in the vinegar and boil down sauce until thick sour cream. Gherkins finely chop and connect with sauce. Boil all for five minutes.
Sauce krasnoyare tablespoon of flour with the same amount of vegetable oil until light brown. Mix with tomato paste and dilute with meat broth. Carrots, onions and parsley root, peel, chop and lightly fry in a separate pan. Add the root vegetables and onion to the sauce, stir and cook on low heat for twenty to thirty minutes. At the end of cooking add salt, pour in the wine, stir and strain through a sieve. Season with red sauce with the butter.