Potato cutlets with mushroom gravy. Potato cutlets

Potato cutlets With mushroom sauce- What can you think of that tastes better? To prepare mushroom sauce for potato cutlets, you can use dried or fresh Forest mushrooms, in any case it will be great.

Ingredients:

• 600 g potatoes
• 50 g butter
• 2 eggs
• 2 tbsp. spoon wheat flour
• 1 tbsp. spoon sunflower oil
• 30 g dried mushrooms
• bulb
• 100 g sour cream
• 50 g breadcrumbs

Potato cutlets with mushroom sauce made from dried mushrooms

Boil the peeled potatoes, drain the liquid, and set the potatoes aside for a couple of minutes to dry. Then mash it with a masher (you can even put it through a meat grinder).
Cool the resulting puree a little, add butter, two egg yolks, flour, mix everything well and make cutlets.

Dip potato cutlets in flour or breading, fry on both sides in vegetable oil.

To prepare the sauce for potato cutlets, scald dried mushrooms with boiling water, rinse thoroughly, and let sit for 2 hours. cold water. After the time has passed, cook them for 50 minutes with water at a low boil. Take out the boiled mushrooms, chop them finely, and strain the broth.

Finely chop the onion and, stirring, saute it in the oil. Rearrange boiled mushrooms to the onion and fry them together.

In another frying pan, heat the flour and butter until creamy. Then remove the pan from the heat and pour into the flour in a thin stream mushroom broth, stir to break up any lumps. Add mushrooms, salt, pepper to the gravy and boil mushroom sauce 10 minutes. Before removing it from the heat, add sour cream to the gravy.

Before serving, place the potato cutlets on plates, pour over the mushroom gravy and garnish with fresh herbs.

From cooled mashed potatoes you can prepare not only potato cutlets with mushroom gravy. Crispy ones baked in the oven are very tasty.

Friends, Potato cutlets with mushroom gravy, the recipe for which I want to review with you, is very tasty and unusual dish. However, the ease of preparation and unforgettable taste The dishes are simply captivating. And it will take very little time to prepare such cutlets. But still the highlight of this wonderful second The dish, in my opinion, is the mushroom gravy. Therefore, I propose to move right now to consider how to cook potato cutlets with mushroom gravy.

To prepare potato cutlets we will need:

• 600 grams for potatoes
• 50 grams of butter
• Two chicken x eggs
• Two tablespoons of wheat flour
• Tablespoon sunflower oil
• 30 grams of dried mushrooms
• One onion
• 100 grams of methane
• 50 grams breadcrumbs

How to prepare potato cutlets with mushroom gravy:

1. First, boil the peeled potatoes and then drain the water. And let the potatoes themselves stand.
2. Now you need to grind it, and add a tablespoon of butter, two egg yolks, two tablespoons of flour to the resulting puree, also thoroughly knead the resulting mass and make cutlets.
3. Roll the cutlets in flour or breadcrumbs and fry them on both sides.
4. Now let’s prepare the gravy, this is where the highlight lies. For this, dried mushrooms you need to scald with boiling water, and also rinse thoroughly and fill with cold water for a couple of hours. After this, simmer over low heat for about an hour.
5. Now, take out the mushrooms, chop finely, and strain the remaining broth. Finely chop the onion, sauté in butter, add mushrooms and fry thoroughly together.
6. In another frying pan, heat the flour and butter until light yellow in color, and then, removing from the heat, pour in the mushroom broth in a thin stream, stirring, combine with the mushrooms and simmer the sauce for about 10 minutes, add salt and a pinch ground pepper. Before removing from heat, add sour cream.
7. And finally, pour over the potato cutlets ready-made sauce before serving.

Now our potato cutlets with mushroom gravy are ready! Bon appetit!

Your cutlets with mushroom gravy turned out very appetizing! Great recipe!

Really great recipe delicious mushroom sauce. Potato cutlets with this gravy will be especially tasty. I also love making mushrooms. gravy. But a little differently. I use frozen mushrooms. They are less hassle. I do everything as you write. Sometimes I add cream instead of sour cream.

Potato cutlets with mushroom gravy - a dish that can be prepared quickly if you have leftovers mashed potatoes from the previous meal. If not, no problem, we’ll cook the potatoes as well, although then the cooking will take us a little longer.

The combination of potatoes and mushroom gravy is very harmonious. The gravy can be made from any mushrooms, the base can be made with sour cream or cream, as you wish.

So, let's prepare all the ingredients for potato cutlets with mushroom gravy.

If you don't have boiled potatoes, then cook it. To do this, peel the potatoes and boil in boiling salted water until tender, this may take 20-25 minutes, depending on the type of potato and how finely you cut it.

Salt the water from the finished potatoes. Mash it well and add a little butter.

IMPORTANT: Let the potatoes COOL COMPLETELY before continuing to cook.

I have leftover mashed potatoes from dinner.

Add a chicken egg to the cooled mashed potatoes.

Add flour to potatoes. Salt and pepper the minced meatballs to taste. Mix the minced potatoes well.

We form small cutlets from the resulting minced meat. Roll each cutlet in breadcrumbs.

Fry the cutlets in vegetable oil for 3-4 minutes on each side until golden brown crust.

Now we are working quickly. Fry the cutlets and prepare the mushroom sauce.

Peel the champignons from the film and chop finely. Cut the onion into thin half rings or quarters.

Place the frying pan on the fire, pour in the vegetable oil, let the oil warm up, only then add butter. First fry the onion until soft for 5-7 minutes. After this, add the chopped mushrooms. Fry vegetables for 10 minutes.

After this, add sour cream or cream.

IMPORTANT: if you make sauce with sour cream, you should first add 2 tbsp to the sour cream. boiling water and quickly stir the sour cream with boiling water, and only then add it to the mushrooms and onions. This must be done to prevent the sour cream from curdling in the gravy. Simmer the mushroom sauce for another 10 minutes, then add 1 tbsp little by little. flour and mix the gravy well, cook for another 2 minutes until the gravy thickens. Remove the prepared mushroom sauce from the heat.

The main components of our dish are ready. Place a couple of potato cutlets and two or three spoons of mushroom sauce on a serving plate and serve the dish.

Potato cutlets with mushroom gravy are ready!

Bon appetit!

Calories: Not specified
Cooking time: Not indicated

Shouldn't we prepare some delicious potato cutlets with mushroom gravy? The dish turns out very tasty, quite filling and nutritious. You can serve these cutlets and gravy on your own, but it will be even tastier if you add fresh chopped tomatoes, cucumbers, herbs, and maybe pickles - sauerkraut, pickled cucumbers. Potato cutlets can be made from the leftover mashed potatoes from yesterday, but for the gravy I suggest using oyster mushrooms, also a little onion, cream and spices. If desired, you can additionally sprinkle the dish with grated hard cheese. A serving of two cutlets and gravy is perfect for lunch, if you are interested, let's get started with the process. Pay attention to .

- potatoes – 4-5 pcs.,
- butter – 1 tbsp.,
- oyster mushrooms – 120-150 gr.,
- onion – 1 pc.,
- wheat flour – 1 tbsp.,
- cream – 1 glass,
- vegetable oil – 3 tbsp.,
- mixture of flour and breadcrumbs – 100 gr.,
- chicken eggs- 1 PC.,
- salt, pepper - to taste.

Recipe with photos step by step:

Prepare the potatoes – peel the potato tubers, rinse and chop coarsely. Boil the potatoes until full readiness, then drain potato broth and mash the potatoes. Add oil, salt, mix. Cool the potatoes completely, it is better to make them in the evening, and cook the cutlets the next day.




Add one yolk of a chicken egg to the potatoes, add a pinch of ground pepper, add a little wheat flour. Mix the potatoes thoroughly and form into cutlets.




In a separate bowl, mix flour and breadcrumbs, roll potato cutlets in this mixture.




Wash and dry the oyster mushrooms, cut into medium pieces.






Peel the onion, rinse and dry. Cut the onion into half rings.




Fry potato cutlets on a spoon vegetable oil. Fry on both sides for a few minutes. Afterwards, set the cutlets aside.




In the same frying pan, fry the mushrooms and onions.




Add some wheat flour to the pan.






Now pour in the cream and mix all the ingredients. Add salt and pepper.




Reduce the mushroom sauce until the sauce becomes thick. Then serve the cutlets in combination with gravy. Also prepare these, which are no less tasty, but also healthy.

Step 1: Prepare the potatoes.

Step 2: Fry potato cutlets.

Step 3: Prepare the mushroom gravy.

Step 4: Serve potato cutlets with mushroom gravy.

Mushrooms can be used fresh or frozen. IN mushroom season it can be not only champignons. Also in summer you can add some fresh herbs or green onions to the gravy.

Instead of cream, you can use full-fat sour cream to make mushroom gravy.