Potato cutlets with gravy. Cooking potato cutlets with mushroom gravy - tasty, satisfying, appetizing! French potato cutlet recipe
Potatoes are such a popular vegetable in our country that it seems they have always been grown and eaten. Whether it's soup, borscht, fish soup or okroshka - almost no first course is complete without potatoes. There are so many recipes for eating with it that you can compile entire volumes of cookbooks. You are about to meet some of them now.
Classic cutlets
French gravy
The French, great experts in gastronomy, recommend trying this wonderful sauce that will add an amazing piquant touch to your dishes. By the way, it is suitable for both meat dishes and pasta. And even more irresistible will be potato cutlets with mushroom sauce made from ordinary morels. A small amount is required - about 20 g of dried product. And also an onion, a few cloves of garlic (if you want spicy gravy, take the whole head), cognac, cream (300 g), butter, fresh chopped herbs, a little flour, salt and pepper to your taste.
Soak well-washed mushrooms for several hours in cold water, then cut into pieces. Melt butter in a frying pan, add diced onion and garlic, add morels and fry for about 5-7 minutes. Then, stirring, add a little flour. To make the mushroom sauce more flavorful, add a couple of tablespoons of cognac (or brandy). And for the broth, add a little of the water in which the morels were soaked. Simmer for another 10 minutes over low heat. At the end, pour in the cream, salt and pepper, add 5-6 peas of allspice for a rich, appetizing aroma. Let the mushroom gravy simmer and thicken somewhat. Remove the pan from the heat and leave the dish to steep. Pour over the prepared cutlets, sprinkle with herbs and you can enjoy your meal!
Cutlets in Romanian style
How more interesting dish, the more options there are. So, in Romania, Moldova, Bulgaria, the preparation of potato cutlets is completely different from what we are used to. In these countries they are made from potatoes baked in the oven or stove. You just need to make sure that the vegetables don’t burn, otherwise there will be a lot of waste. The finished potatoes need to be peeled, put in 1-2 slices of a white loaf, previously soaked in milk, and mashed into a puree. Add salt, add 2 eggs, a spoonful of flour, chopped herbs (dill), stir the minced meat thoroughly. Form small cutlets, roll them first in flour, then in beaten egg and breadcrumbs and fry in melted lard. And if you also add pork cracklings to the minced meat, your cutlets will be incredibly tasty. With a vegetable salad or adjika, they will be eaten instantly and with gratitude.
Potato-mushroom cutlets
And finally, one more dish that combines both products that we were talking about today. These are potato and mushroom cutlets.
You need the following ingredients: 1 kg of potatoes, 150-200 g of fresh mushrooms, 3 eggs, a few tablespoons of flour, salt to taste. First, sauté the onion, add finely chopped mushrooms and simmer until fully cooked. Peel the potatoes, boil them, and puree them. Add the remaining ingredients, knead thoroughly. Roll the formed cutlets in breadcrumbs and fry in vegetable oil. Garlic sauce will give them a special taste. Treat yourself and your loved ones to a new dish!
Preparation
First, let's prepare all the ingredients that we will need to create the dish. If you have ready-made puree, great; if not, then it’s time to start preparing it. Every housewife should know its recipe, but if you have not encountered its preparation before, now the moment has come. First, peel the potatoes and boil them in boiling, pre-salted water. After it is completely cooked, it should be thoroughly crushed.
When mashed potatoes Once it has cooled down, beat a chicken egg into it.
The next thing you need to add is wheat flour. Then the mass will need to be peppered, salted and mixed thoroughly.
We begin to make small cutlets from the mass. Each will need to be rolled in breadcrumbs.
Now we send our raw cutlets to a hot frying pan with vegetable oil. They should fry for about three to four minutes on each side until golden brown.
At the same time, fry the cutlets and prepare the mushroom gravy. To do this, you first need to prepare the champignons, namely wash and peel them. Then they need to be finely chopped. The second component of the gravy will be the onion; it also needs to be peeled and cut into either half rings or quarters.
Place the onion in the pan and add vegetable oil. After it warms up, you can add butter. Let the onion fry for five to seven minutes, and then add pre-chopped mushrooms to it. After this, the vegetables should fry for another ten minutes.
Now you need to add sour cream or cream. To prevent the sour cream from curdling in the gravy, you will need to add two tablespoons of boiling water to it in advance and stir them quickly. Simmer the mushroom sauce for another ten minutes and then start adding one tablespoon of flour and mix it again. We wait a couple of minutes until it thickens and then remove the gravy from the stove.
Now both components of our dish are ready, and all that remains is to combine them. Place several potato cutlets and three spoons of gravy on one plate.
That's the whole step-by-step photo recipe for preparing a tasty and satisfying dish at home. Potato cutlets with mushroom sauce from champignons are ready. To add brightness to the dish, you can decorate it with herbs. All that remains is to gather the family at the dinner table and enjoy the wonderful tandem of potatoes and mushrooms together. Bon appetit!
KBJU and composition for the entire dish
Potato cutlets with mushroom gravy, the recipe for which I offer, can be either a main dish or a side dish. Goes great with meat, fish, chicken. In combination with a delicate sauce, they turn out very tasty and aromatic. Let me remind you that last time I suggested cooking.
Ingredients:
- mushrooms - 300 g.,
- cream - 200 ml.,
- onion – 1 pc.,
- potatoes - 500 g.,
- butter - 50 g.,
- salt, pepper - to taste,
- vegetable oil - for frying,
- flour - for breading.
How to cook with photos step by step
Finely chop the onion. 
We also finely chop the champignon mushrooms. Of course, it is better to use fresh mushrooms for the gravy. 
Fry the onion until golden brown. We also use a little vegetable oil. 
After frying the onions, add mushrooms to it. 
Let's wait until the onions and mushrooms are sufficiently fried, the excess liquid has evaporated and you can add cream. Salt, add pepper and seasonings to taste. Leave to simmer with the lid closed for 15 minutes. 
Meanwhile, boil the potatoes and turn them into puree using a potato masher or mixer. Add salt to taste. 
Add the egg to the resulting homogeneous puree. This is necessary so that the finished cutlets do not fall apart during frying, but keep their shape. 
We also add a little butter to the mashed potatoes for taste. It must first be melted in the microwave. 
We will bread the potato cutlets in flour. You can, of course, use traditional breading, but the potato cutlets for this recipe are too tender for this method of breading. 
Fry in vegetable oil until golden brown on one side. 
Next, turn over and fry for a few minutes on the other side.
Potato cutlets are perfect with fish or meat. Spread the mushroom sauce on them and you can serve them.
Bon appetit!
They turn out even more satisfying
Potato cutlets with mushroom gravy are a tasty and satisfying dish. Of course, the amazing wild mushroom sauce gives it a special twist.
It is better to use dried raw materials. You can make a sauce from champignons, but the aroma of wild mushrooms is beyond compare.
Most delicious sauce– sour cream. He has delicate taste and is perfect for vegetable dishes, and will also go well with pasta, cereals and potatoes. In addition, it has a rich taste. It is better not to use spices here so as not to disturb the aroma. If you want to add some color to the dish, you can use soy sauce.
Taste Info Main potato dishes
Ingredients
- For the cutlets:
- Potatoes – 400 g
- Chicken eggs – 1 pc.
- Refined sunflower oil – 2 tbsp. l.
- Breadcrumbs – 2 tbsp. l.
- Salt - to taste;
- For the mushroom gravy:
- Dry forest mushrooms – 30 g
- Onions – 1 pc.
- Wheat flour – 1 tbsp. l.
- Mushroom broth – 0.75 cups
- Refined sunflower oil – 1.5 tbsp. l.
- Sour cream – 2 tbsp. l.
- Salt - to taste
How to cook potato cutlets with mushroom sauce
Wash the mushrooms and add cold water and leave to swell for 1 hour.
Boil the mushrooms until soft in the same water that they were soaked in, remove from the broth and finely chop. Strain the broth and measure out the required amount.
Peel the onion and finely chop.
Place the onion in a frying pan with heated oil and fry until soft.
Combine mushrooms and onions and fry together for 15 minutes.
Combine sour cream and flour.
Mix the mass.
Pour mushroom broth (decoction) over the mushrooms and onions, add a mixture of sour cream and flour and salt to taste. Mix the gravy well.
Boil the gravy for 5 minutes.
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Peel the potatoes, add hot salted water and boil until soft, then mash and cool slightly.
Add an egg to the puree.
Knead the potato “dough” well.
With hands soaked in water, form cutlets and roll them in breadcrumbs.
Fry the cutlets in oil until golden brown
When serving, pour the mushroom sauce over the cutlets. Salted or pickled vegetables can be served separately.
Potato cutlets with mushroom sauce are ready, but there are other options for mushroom sauces. It can be prepared from champignons, oyster mushrooms, fresh or frozen forest mushrooms.
The easiest and most affordable method of preparation is champignon sauce. Moreover, this product can be found at any time of the year!
To prepare this gravy, boil chopped champignons in salted water, then sauté in butter with the addition of mushroom broth and a tablespoon of flour.
The sauce proposed above can be slightly modified by adding a spoon tomato paste to sour cream and flour. This will give the gravy a special piquant taste. You can add milk and grated cheese instead of sour cream. It will work out classic sauce bechamel.
Potato cutlets with mushroom gravy are a dish that can be prepared quickly if you have leftover mashed potatoes from a 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, cook them. 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.
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.
Put the frying pan on the fire, pour in the vegetable oil, let the oil warm up, only after that add the 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!
