This recipe was very easy, with very few ingredients. However, I have to agree in part with CHEMROSE, who suggested making the sauce separately. The sauce, while pleasantly sweet and tasty (if you like cloves), did not penetrate the meat, but overpowered it, so we could not actually taste the meat itself -- it could have been anything under the sauce. It didn't need so much water, as the apples provided a lot. The cooking time is a little too long for "sirloin cutlets." I cooked three of them only 30 minutes, and the meat was just a little tough. I might try it again by cooking the cutlets coated with flour, and maybe also with egg and panko bread crumbs (saw this in another recipe), with the onions and apples on the side.
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