Potato Cutlets with Creamy Mushroom Gravy

Rosy, appetizing, filling. Always go with a bang! Potato cutlets with mushroom gravy go very harmoniously. Puree is suitable either freshly prepared or left over from yesterdayʼs dinner. You can complement it with a salad of fresh vegetables.
cook time: 1h 30 min
Noah Merrick
Potato Cutlets with Creamy Mushroom Gravy

Nutrition Facts (per serving)

177
Calories
12g
Fat
15g
Carbs
4g
Protein

Ingredients (4 portions)

For the cutlets:

Potato 500 g
Butter 30 g
Eggs 1 pc
Flour 2 tbsp
Breadcrumbs 100 g
Vegetable oil 50 ml
Ground black pepper to taste
Salt to taste

For the gravy:

Champignon 300 g
Bulb onions 1 pc
Sour cream 100 g
Flour 1 tbsp
Vegetable oil 2 tbsp
Butter 20 g
Pepper to taste
Salt to taste

Recipe instructions

Step 1

Step 1
How to make potato cutlets with mushroom sauce from champignons? Prepare your food. For cutlets, you can use ready-made puree left over from dinner or prepare it specially. I will cook it, so I took raw potatoes.

Step 2

Step 2
Wash the potatoes, peel and cut into 4-6 pieces, place them in a saucepan. Cover the potatoes with clean cold water. Let it cook over medium heat. After boiling, skim off the foam, add salt and reduce heat. Boil the potatoes for 20-30 minutes, depending on the variety and size of the pieces. Check readiness with a knife — it should pierce it easily. Drain the water and mash the potatoes, adding a knob of butter.

Step 3

Step 3
Let the puree cool completely. This is important, otherwise the dough will turn out sticky. Beat the egg into the puree. Add pepper and flour. Stir the potatoes until smooth. It shouldnʼt fall apart.

Step 4

Step 4
Form oblong cutlets from potato “minced meat”. Place them on a plate.

Step 5

Step 5
Make the gravy. Any mushrooms are suitable for it; the simplest option would be with champignons. I have royal ones, but regular ones will do. Instead of sour cream, you can use cream.

Step 6

Step 6
Cut the onion into thin feathers.

Step 7

Step 7
Wash the mushrooms, dry and cut into slices.

Step 8

Step 8
Heat a frying pan over medium heat. Pour vegetable oil onto it, and when it warms up, put a piece of butter — due to the difference in combustion temperature, the butter will not burn. Place onion in oil. Fry it, stirring, for several minutes until transparent. Then add the mushrooms to the pan. Salt and pepper them. The salt will draw the juice out of the mushrooms; fry them until it evaporates, about 10 minutes. Read about the frying pan and oil in the articles below the steps.

Step 9

Step 9
Dilute the sour cream with a small amount of boiling water (about 50 ml) — this way it will not curdle in the sauce. Pour sour cream into mushrooms. Heat the sauce until it boils and add a little flour to thicken it. Mix well and then simmer the gravy for a couple of minutes.

Step 10

Step 10
In another frying pan, heat vegetable oil for frying. Roll the cutlets in breadcrumbs and then place them in the pan. Fry the cutlets until golden brown, then turn over and fry on the other side.

Step 11

Step 11
Serve the cutlets hot, topped with mushroom gravy. Bon appetit!

Additional rubrics

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