Mushroom cutlets with a delicate creamy mushroom sauce. Mushroom sauce for cutlets Cutlets in sour cream mushroom sauce

Calories: Not specified
Cooking time: Not indicated

In essence and content, the bits are the same, only round in shape. The difference is that after frying, the meatballs are stewed in some kind of sauce - sour cream, cream, mushroom, tomato, while the cutlets are simply fried. The meatballs are prepared from any minced meat - beef, pork, chicken, turkey and even rabbit.

Pork balls with mushroom sauce - quick, tasty and inexpensive recipes. An egg, a little white loaf, spices, onions are added to the minced meat, and champignons and low-fat sour cream are quite suitable for the sauce. According to the technology, the meatballs must be stewed in the sauce for 10-15 minutes, then they become plump, juicy, and tender. If you don’t have time, you can simply pour the sauce over the meatballs and leave them covered for 5-6 minutes. While you are setting the table, the meatballs will have time to soak in the sauce. Any side dish will suit them - porridge, pasta, you can make a vegetable salad or simply eat it with fresh bread, dipping it in a delicious sauce.

The process of making meatballs may seem labor-intensive and time-consuming. Actually this is not true. While the side dish is being prepared, you will have both the meatballs and the sauce ready for them.

What we need for cooking:

- Lean pork – 300 g;
- egg – 1 pc;
- onion – 1 small onion;
- white loaf – 1 slice;
- salt – 0.5 tsp;
- black pepper and paprika – 1/3 tsp each;
- vegetable oil – 2 tbsp. l.

For the sauce:

- Champignons – 150 gr;
- onion – 1 piece;
- sour cream – 100 gr;
- salt, pepper - to taste;
- flour – 1 tsp;
- vegetable oil – 2 tbsp. l;
- water or broth – 0.5 cups.

How to cook with photos step by step

Grind pork of moderate fat content in a meat grinder along with peeled onions. Add an egg to the minced meat with onions.




Place a slice of white loaf in a bowl of cold water. As soon as the bread gets wet, squeeze it out of the liquid (not dry) and pass it through a meat grinder after the meat. Bread in recipes for cutlets and meatballs is not needed to save money. It retains the meat juice, preventing it from leaking out; the cutlets turn out tender and juicy. Then, as soon as they are made from meat, the cutlets will be dense and harsh. But everything is good in moderation; too much bread will make the cutlets loose and worsen the taste. Season the minced meat with salt, ground black pepper and ground paprika (or red pepper).




Mix all products. To make the minced meat viscous and homogeneous, you need to knead it with your hands, or even better, not just knead it, but beat it on the table or put it in a bowl. We scoop the minced meat into your palm and throw it back into the bowl (or onto the table). You need to beat the minced meat for 3-4 minutes until it sticks together and becomes a single viscous mass. If the minced meat turns out to be very dense and stiff, add 1-2 tbsp. l. cold water. Cover the bowl with the minced meat and set it aside for now - let the minced meat soak in the aromas of the spices.






Let's prepare everything for the sauce. Cut the champignons into small slices. Cut the onion into small cubes.




In well-heated oil, first lightly fry the onion. The edges have begun to turn golden – it’s time to add the champignons. Fry the mushrooms and onions for 2-3 minutes until the mushroom juice has evaporated.




Prepare the dressing for the sauce. Mix sour cream, ground black pepper and flour. Grind everything until smooth (make sure there are no lumps of flour).






Pour half a glass of cold water into the sour cream and flour. Stir. Pour into the pan with mushrooms and onions. Stir quickly and heat until almost boiling. Salt the sauce to taste.




As soon as the sauce starts to boil, remove it from the heat. When heated, the mushroom sauce will thicken; if it gets too thick, add a little water or sour cream. The sauce is ready, set it aside.




Let's return to the minced meat. Wet your hands under cold water. We make small round-shaped meatballs from the minced meat.




Heat 2 tbsp in a frying pan. l. oils Over medium heat, fry the meatballs first on one side for 3 minutes, then turn them over and fry for another 3-4 minutes. To steam the meatballs inside, you can cover the frying pan with a lid.






Now there are two ways to make the meatballs juicy and fluffy. The first is to transfer them to the mushroom sauce and simmer covered over low heat for 10-15 minutes.




The second is to heat the sauce, place the meatballs in it, pour the sauce over them on all sides and turn off the heat. After 5 minutes you can serve. Try both options and choose the one you like best.

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Everyone remembers with warmth and nostalgia the dishes they had the opportunity to try in childhood. I'm no exception!

I propose to cook one of these wonderful recipes from childhood for you today. Mushroom cutlets with a delicate creamy mushroom sauce They turn out very juicy, aromatic and, of course, tasty. Without a doubt, this cutlet recipe deserves attention!

Preparation:

* Let me remind you that my glass = 250 ml

1. Cooking mushroom cutlets: Wash the mushrooms, peel and grate on a fine grater.
2. Mix the minced meat with mushrooms, egg, add ground black pepper and salt to taste. Also add chopped onion if you like it in your cutlets. Knead the minced meat thoroughly.
3. Form small cutlets from the resulting minced meat.
4. Breading: Breading of cutlets will take place in three stages: 1 – flour, 2 – eggs (beaten with a fork), 3 – breadcrumbs.
5. Cooking mushroom cutlets: Fry the breaded mushroom cutlets in well-heated vegetable oil in a frying pan until golden brown on both sides.
6. Place the fried cutlets in a baking dish, pour in 1/3 cup of water and place them in an oven preheated to 100 degrees. At this time, prepare the sauce.
7. Prepare a delicate creamy mushroom sauce: Wash, peel and grate the mushrooms set aside for the sauce (can be chopped in a blender).
8. Melt the butter in a frying pan and fry the mushrooms in it for about 7-10 minutes.
9. After 7-10 minutes, pour milk into the mushrooms and add processed cheese. In 1-2 minutes the processed cheese will melt, all this time the sauce must be stirred constantly.
10. After 1-2 minutes, add water and season the sauce with salt. As soon as it boils, turn off the stove and remove the frying pan from the stove.
11. Remove the pan with the cutlets from the oven and pour the sauce over them. Return the mushroom cutlets to the oven for another 10-15 minutes.

Mushrooms and potatoes are just an incredibly tasty combination. These products complement each other perfectly. A huge number of first and second courses are prepared from them. In this case, potatoes can be boiled, baked, fried or crushed. Mushrooms can also be used both as the main ingredient for potato dishes and as an addition. This recipe will describe a method for preparing very tasty and aromatic potato cutlets with mushroom gravy.

About the dish

Making potato cutlets with mushroom gravy is very easy if you use the recipe below.

Potato cutlets turn out crispy, appetizing and, most importantly, they do not fall apart during frying. The secret of dense minced potato lies not in the addition of binding ingredients to the composition, but in the method of its preparation itself.

In order for the minced potato to be dense, it should be made from pre-boiled potatoes in their jackets. It is the boiled, unpeeled vegetable that contains the required amount of starch, which is the binding element that prevents the minced meat from falling apart during cooking.

Mushroom gravy is quite easy to prepare. Its composition is as simple as the cooking method and includes onions, mushrooms, flour and water. But even such a simple recipe does not affect the taste at all. It perfectly complements potato cutlets, making them even more aromatic and tasty.

For minced potatoes, vegetables must be washed and boiled in advance so that they have time to cool before cooking.

It is best to chop onions and mushrooms in a blender. This way the pieces will be uniform and small. But this is not necessary; the ingredients can be chopped with a knife.

Gravy for potato cutlets can be made from fresh or dried mushrooms. If dry mushrooms are used, they must first be soaked in water for several hours.

To make the finished gravy more tender, you can add a little milk along with the water during its preparation.

Breadcrumbs for coating cutlets should be yellow or orange in color without flavoring or aromatic additives.

If you don’t want to cook minced boiled potatoes in their jackets, you can make mashed potato cutlets with this mushroom gravy. It will turn out no less tasty. But the caveat is that you will need to add eggs and starch to the puree so that the cutlets do not fall apart during cooking.

How often do you want to refresh your usual diet? But that’s what various sauces are for! Now we will tell you how you can quickly prepare a delicious mushroom sauce for cutlets

1. In a suitable bowl, mix sour cream and mustard. It is important not just to mix the products, but also to beat them thoroughly!
2. Add lemon juice to the resulting mass and mix it thoroughly with the rest of the products.
3. Add spices if necessary.
4. Wash the dill thoroughly, let it dry and cut into very small pieces.
5. Add dill to the mixture and mix everything together.
6. Let the mixture sit for half an hour in any cold place.

After half an hour, this sauce is ready to eat! And its calorie content is 214 kilocalories per 100 grams.

Another seasoning that goes well with vegetable cutlets is sour cream and garlic sauce. Yes, as you already guessed, vegetable cutlets are perfect.

Sour cream and garlic sauce is easy to prepare, takes little time and has an incredible aroma that stimulates the appetite. It includes:

1. Sour cream – 200 grams.
2. Garlic – 15 grams.
3. Dill – 12 teaspoons.
4. Spices – add them to taste.

How can you easily and simply prepare such a sauce at home? Now we'll tell you!

1. Can you find clean utensils for cooking at home? Of course you can! Add sour cream to it.
2. The garlic must be completely peeled and finely chopped.
3. The garlic should be placed directly after the sour cream in the bowl.
4. Finely chop the dill and add it to the same bowl.
5. Now you can add any spices you like (or not add them).
6. Everything is thoroughly mixed and infused, after which it is happily served to the table!

It is noteworthy that such a delicious sauce has a calorie content of only 169 kilocalories per 100 grams of product.

Recipes for sauces for cutlets

Now that this article has fully satisfied the needs of people looking for just the right seasoning for their cutlets, we can worry about the needs of other readers. You want to know how to make individual sauces, right? Then this is definitely the place for you!

Now in this article we will tell you about the recipes for the most popular and interesting gravies for cutlets. Why exactly have they become so in demand and popular among cooking enthusiasts? The answer is clear: the sauces are simple and easy to make, appetizing and aromatic, and also incredibly tasty! After you try them, you no longer want to eat cutlets without them.

Each of these seasonings is unique in its composition, preparation and taste, but this does not prevent many gourmets and ordinary food lovers from enjoying each of them to the same extent. Moreover, many of the options presented below are universal and are an excellent addition to both chicken, vegetable, pork and beef cutlets.

It should also be remembered that the taste of the gravy is primarily affected by its consistency, that is, thickness, which depends on strict adherence to the recipe. Be sure to take into account the amount (grams, teaspoons, milliliters, etc.) of the product taken, because violating the proportions described in the recipe results in the product being insufficiently thick or having a too thick consistency. In order for the seasoning to turn out the most delicious, it must be prepared strictly following the recipe!

Tomato sauce for cutlets

Tomato sauce or tomato gravy is considered a classic option for gravy for any type of cutlet. By all accounts, this gravy is incredibly tasty and can “pull out” even poorly cooked cutlets. And perhaps it captivates many chefs and amateurs with its simplicity and ease of preparation. However, you must agree that everything ideal is simple.

But why take the word for the miraculous powers of such a treat? Better check it yourself! And for this you need to prepare tomato sauce.

For this we need the following ingredients:

1. Tomato paste – 60 grams.
2. Garlic – 1 clove.
3. Small onion - 1 piece.
4. Butter – 20 grams.
5. Olive oil – 20 grams.

It should be clarified that this composition is designed for five servings of such a delicacy. Preparing tomato sauce for cutlets takes only fifteen minutes. Therefore, you should get started immediately to try this gravy for yourself as soon as possible. There are step-by-step instructions for this:

1. Place the frying pan on the stove and begin to heat it up slowly.
2. Place 20 grams of butter and olive oil in a frying pan and slowly rub over the entire surface.
3. Place small onion, cut into small pieces, in a frying pan and wait a couple of minutes.
4. Chop the garlic in the same way and add it to the onions in the frying pan. Fry what happened. This will take up to five minutes.
5. Now we add tomato paste here and fry the resulting mixture again. This should take three minutes.
6. The finished treat can be served immediately!

Before consumption, be sure to keep in mind that the calorie content of such gravy per 100 grams is 210 kilocalories.

Mushroom sauce for cutlets is undoubtedly a popular dish. Everyone has probably heard about its existence many times. Many people have probably even tried to cook it. This gravy is delicate and pleasant to the taste. After adding mushroom sauce to the cutlets, it feels like the dish was prepared in a luxurious and expensive restaurant.

The unique ability of mushroom gravy lies in its unique aroma and low calorie content compared to other similar products. You can show off your ability to prepare such gravy for cutlets to your friends, and later treat them. They will never leave unhappy.

However, preparing this gravy can take up to two and a half hours, but the results are definitely worth it. Mushroom sauce is universal and goes well with any type of cutlets, without interrupting their taste, but complementing it, introducing piquant notes into the established taste of the dish.

In order to prepare the mushroom sauce, we will need:

1. Mushroom broth - 10 tablespoons.
2. Mushrooms – 15 pieces.
3. Onions – 80 grams.
4. Flour – 4 teaspoons.
5. Sour cream – 7 and a half tablespoons.
6. Salt, pepper, spices - add to taste.

So, in order to serve the delicacy to the table, you need to do the following:

1. You need to peel the onion and chop it.
2. We clean and wash the mushrooms thoroughly, then cut them into thin slices.
3. Place the frying pan on the stove and rub the butter over its surface.
4. Add onion to the frying pan and fry it.
5. Add mushrooms there too. Fry the onions and mushrooms together for about twenty minutes.
6. First add the broth and then the flour. Be sure to mix well! Otherwise, the mass will not reach the desired consistency.
7. Simmer the mixture in a frying pan.
8. Add sour cream and, if available, spices to the stew. We interfere.
9. The treat is ready. Cover it with something and wait about an hour or an hour and a half for the sauce to infuse.

The calorie content of mushroom sauce is only 9 kilocalories per 100 grams! Isn't this a fairy tale?

Fish cutlets often really require special treatment. And, of course, humanity came up with the perfect addition to such a dish! White cream sauce, otherwise known as Chinese cream sauce, goes equally well with all seafood, no matter how they are prepared.

This gravy has a thick consistency, it tastes sweet, sour, and even a little spicy, which attracts many gourmets. And its main feature is that it cooks in just ten minutes, and it’s enough for six servings! However, to fully prepare it, you will also need to separately prepare a special seasoning that enriches its taste. But it is prepared very quickly and easily, so don’t be afraid of it.

Is this treat worth it all? Of course! The appetizing smell, memorable taste and stunning appearance of the white sauce are unlikely to leave at least anyone indifferent. Let's cook it quickly and see what it's like.

To prepare it we will need:

1. Heavy cream (33%) – 100 grams.
2. Mayonnaise – 200 grams.
3. Chili sauce – 5 tablespoons.
4. Chili pepper – 4 grams.
5. Ground hot pepper – 2 grams.
6. Sesame – 2 grams.
7. Tangerine zest – 2 grams.
8. Ginger powder – 2 grams.

Let's start cooking!

1. Find a small vessel in your home. Pour 100 grams of cream there.
2. Add mayonnaise and mix thoroughly.
3. Add chili and stir.
4. Now let's prepare the seasoning. In a separate bowl, mix chili pepper, hot ground pepper and ginger. Add zest and sesame seeds there. To stir thoroughly.
5. Add seasoning and stir again. It is better to do this with a tablespoon. Do not let the cream become too thick.

The sauce is best placed in the refrigerator and served cold. Check to make sure the mixture is thick. Otherwise, all its benefits for fish and seafood are simply lost.

Its calorie content is 257 kilocalories per 100 grams of product.

Who hasn't heard of creamy sauce for cutlets? We already talked about one of these a little higher, so now we will tell dear readers about creamy cheese gravy. This treat is extremely rich in taste. It can be an excellent addition to absolutely any dish and, of course, will be an excellent addition to any cutlets!

You can make only three servings at a time. However, it only takes 30 minutes. Is it worth it? Of course! Creamy cheese dressing boasts many positive reviews and comments from satisfied people. It is very popular in the professional kitchens of numerous restaurants and is considered one of the easiest to prepare and pleasant to taste.

If you decide to discover many new and unknown tastes, then the best place to start is with creamy cheese sauce. You'll be licking your fingers just looking at the picture! Can you imagine how delicious this really is?

To prepare this treat we will need:

1. Butter – 2 tablespoons.
2. Flour – 20 grams.
3. Cream (11%) – 200 grams.
4. Parmesan – 100 grams.
5. Salt, pepper, spices - to the cook's taste.

Follow the following instructions:

1. The frying pan should be set over moderate heat. Rub butter over its surface.
2. Add flour to the frying pan. Stir. The resulting mixture should darken.
3. Send the cream there too. Stir and make sure that there are no lumps left!
4. Bring to a boil. Salt and pepper, if you like, are best added at this stage.
5. Say goodbye to 100 grams of Parmesan and add it to the same pan. Wait for it to melt.
6. Ready! Doesn't it smell great?

Not only does it smell, but it also looks 100%. But the caloric content is not as great as with the previous one: 100 grams of the product contains 374 kilocalories. However, tell me, isn't it worth it? Don’t worry, you should definitely try this delicious delicacy and treat it to others.

We thought for a long time: what gravy should we choose for the meatballs? Among the huge selection of a wide variety of seasonings that can fully match the taste of this product and competently complement it, we have identified two of the most interesting and easy to prepare. One of these sauces is bechamel. A fairly popular gravy for cutlets will not leave anyone dissatisfied: neither your guests, nor your family, nor you.

The recipe for 3 servings includes:

1. Butter – 2 and a half tablespoons.
2. Flour – 5 teaspoons.
3. Milk – 300 grams.
4. Cheese – 30 grams.

Cooking time takes half an hour. Prepare as follows:

1. Melt the other half of the butter in a saucepan. The fire must be strong. Pour flour there. To stir thoroughly.
2. Pour 1/3 of the milk into a saucepan. Make sure there are no lumps.
3. Pour another 1/3 of the milk into the saucepan. Continue stirring.
4. Pour in the remaining milk. Stir and remove the saucepan from the heat.
5. Place cheese in a saucepan. Mix again.
6. The mass can be served!

Calorie content is only 120 kilocalories per 100 grams.

The second condiment we picked that pairs perfectly with the meatballs is horseradish gravy. Simple and quick to make: it only takes 10 minutes of your time! There is no need to prepare it in advance as everything can be served fresh. This preserves its aroma, its taste, and its appearance, which is why your guests will be absolutely delighted.

To prepare two servings we will need:

1. Horseradish – 20 grams.
2. Mayonnaise – 10 grams.
3. Sour cream – 10 grams.

Making it is as easy as shelling pears:

1. Mix horseradish, mayonnaise and sour cream in a ratio of 2:1:1.
2. Mix thoroughly.
3. Add your own spices if desired.

All is ready! You also can’t believe that it’s so simple and so delicious? And there are only 152 kilocalories per 100 grams of product. The gravy, although not dietary, copes well with the feeling of hunger and is a tasty and inexpensive seasoning for almost everything.

Conclusion

Now it has become clear to everyone that there is nothing difficult in preparing gravy for cutlets. Moreover, it is an easy and simple task that can improve the taste of any dish. In this article, we talked about the nutritional value of each option and explained which gravy is suitable for each type of cutlet. We also clarified that the concept of “sauce” has many varieties, due to which the process of their preparation also differs significantly.

We described each recipe as specifically as possible, indicating the exact quantity, volume and weight of all ingredients. We hasten to inform you that you cannot violate the ratio and add as many products as you want. This will affect the final result, and the mass may turn out completely different from what it should have been.

We hope that each reader found what he was looking for in this article, and that we were able to answer any questions that may have arisen. We tried to tell you as much as possible about seasonings for cutlets, and also selected the most interesting recipes. We also found interesting videos on the Internet about preparing gravy that may be useful to you and which clearly show the process:

Don't forget to visit our website, share your recipes or stories about how you used our recipes in the comments. Also send a link to this article to your friends if they also want to know interesting and simple recipes for gravy for cutlets.

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!