If you have prepared a hearty meat soup or broth for lunch, you should serve, for example, potato cutlets for the second. Complement them with delicious mushroom gravy - it will add flavor nuances to delicate cutlets.
It is necessary
- - 700 g of potatoes;
- - 1 egg;
- - 50 g butter;
- - 100 g of mushrooms;
- - 1 tablespoon flour;
- - 2 onions;
- - 0.5 cups sour cream;
- - salt.
Instructions
Step 1
Boil pre-peeled potatoes in salted water. Drain the water, dry the potatoes and mash thoroughly with a metal crush. Cool the puree slightly and add raw eggs to it. Knead the mass thoroughly until smooth.
Step 2
Form small balls of mashed potatoes and roll in flour. To prevent the potatoes from sticking to your hands, first dip your palms in flour. Shape into patties. They should be slightly larger than meat ones in size. Dip the cutlets well in flour.
Step 3
Heat vegetable oil in a deep skillet. Fry the potato patties until golden brown. Put the finished products on a plate and put away in a warm place.
Step 4
Make mushroom gravy. Any mushrooms are suitable for her: champignons or oyster mushrooms, both fresh and dried or frozen. Soak dry mushrooms for 2-3 hours before use, then discard in a colander. Place the mushrooms in a saucepan, cover with water and cook until soft - this will take about 20 minutes.
Step 5
Heat a spoonful of butter in a skillet and sauté the flour in it until light brown. Chop the onion finely and sauté in a separate skillet until soft. Dilute the fried flour with hot water to a mushy state and rub so that there are no lumps. Remove the cooked mushrooms from the pan, add flour gruel to the remaining broth and mix well - you get a sauce.
Step 6
Chop the boiled mushrooms finely, mix them with the fried onions and add to the sauce. Place the saucepan on the stove and simmer the sauce for another 7-10 minutes. Before removing the mixture from heat, add sour cream, freshly ground black pepper and salt to taste. Pour the mushroom gravy into the gravy boat.
Step 7
Serve hot potato patties with mushroom gravy, spread on portioned plates and drizzle with sauce. Garnish each serving with fresh parsley sprigs.
