Pumpkin sauce with beef cutlets

1. 

beef foreleg

Wash the meat, cut it into smaller slices, pound and salt.

2. 

chicken egg 3 pcs • whole milk 3.5% 6 tbsp • sunflower oil 2 tbsp • salt 0.5 tsp • all-purpose flour / plain flour • breadcrumbs

Whip the eggs with milk, oil and salt. Coat the cutlets: in breadcrumbs, egg mixture and flour.

3. 

rapeseed oil

Fry them briefly from both sides in hot oil.

4. 

water 10 tbsp (150 ml)

Put them in a deep baking dish and add water.

5. 

Close the baking dish good so that the water does not evaporate too much and bake in the oven at 735°F (390°C)F (390°F (200°C)) until soft (about 1.5 hours).

6. 

new potatoes 1.1 lb (500 g) • water 2.1 cup (500 ml) • salt 1 tsp

After an hour of baking the meat, prepare the sauce. Peel the potatoes, wash and cut into small cubes. Put in a deeper pot, add water, salt and cook for about 15 minutes.

7. 

pumpkin 3.3 lb (1500 g)

Peel the pumpkin, cut it in half and remove the seeds.

8. 

Grate.

9. 

dill

Add to the almost cooked potatoes with chopped dill. Boil for 5 minutes.

10. 

sour cream (fat 14-18%) 14 oz (400 g) • whole milk 3.5% 1.7 cup (400 ml) • all-purpose flour / plain flour 3 tbsp

Mix the sour cream and flour well with the milk.

11. 

sugar granulated 1 tsp • vinegar 2 tbsp • unsalted butter 1.75 oz (50 g)

Add the mixture into the sauce, overcook sweeten and add overcooked vinegar. Finally, mix in the butter.