Mushroom gravy potato patties are a quick dish if you have mashed potatoes left over from a previous meal. If not, it doesn't matter, we will cook potatoes as well, however, then cooking will take us a little more time.

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 products 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, it can take 20-25 minutes, depending on the type of potato and how finely you cut it.

Drain the water from the finished potatoes. Mash it well in mashed potatoes, add a little butter.

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

I have mashed potatoes from dinner.

Add the chicken egg to the cooled mashed potatoes.

Add flour to the potatoes. Salt and pepper the minced meat for cutlets to taste. Knead the minced potatoes well.

Form small cutlets from the minced meat obtained. 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 promptly. We 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.

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

Then add sour cream or cream.

IMPORTANT: if you will make a sauce with sour cream, you should first add 2 tablespoons to the sour cream. Stir boiling water and quickly stir sour cream with boiling water, and only then add it to mushrooms and onions. This must be done so that the sour cream does not curl up in the gravy. Simmer the mushroom sauce for another 10 minutes, then add a little 1 tbsp. flour and mix well the gravy, cook it for another 2 minutes, until the gravy thickens. Remove the ready-made mushroom sauce from the heat.

The main ingredients of our dish are ready. Put a couple of potato cutlets and two or three tablespoons of mushroom sauce on a serving plate and serve the dish to the table.

Potato cutlets with mushroom gravy are ready!

Bon Appetit!

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Everyone remembers with warmth and nostalgia the dishes that they had a chance to try in childhood. So I am no exception!

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

Preparation:

* Let me remind you that I have a glass = 250 ml

1. Cooking mushroom cutlets: Wash, peel and fine mushrooms.
2. Stir the minced meat with mushrooms, egg, add black pepper and salt to taste. Also add chopped onions if you like their presence in patties. Knead the minced meat well.
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 - bread crumbs.
5. Cooking mushroom cutlets: Fry the breaded mushroom cutlets in vegetable oil well heated in a pan until golden brown on both sides.
6. Put the fried cutlets in a baking dish, pour 1/3 cup of water there and send them to an oven preheated to 100 degrees. At this time, we prepare the sauce.
7. Cooking a delicate creamy mushroom sauce: Wash, peel and grate mushrooms set aside for the sauce (you can grind 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 constantly stirred.
10. After 1-2 minutes, pour in water, bring the sauce to taste with salt. As it boils - turn off the stove, remove the frying pan from the stove.
11. Remove the cutlet from the oven and pour the sauce over them. Return the mushroom cutlets to the oven for another 10-15 minutes.

Calorie content: Not specified
Cooking time: Not indicated

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

Pork meatballs with mushroom sauce - recipes are quick, tasty and inexpensive. 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 sauce for 10-15 minutes, then they become plump, juicy, tender. If there is no time, then you can simply pour the sauce over the meatballs and leave under the lid for 5-6 minutes. While you are setting the table, the meatballs will have time to soak in the sauce. Any garnish will suit them - cereals, pasta, you can make a vegetable salad or simply eat with fresh bread, dipping it into a delicious sauce.

The process of making meatballs can seem time consuming and time consuming. In fact, this is not the case. While the side dish is being prepared, you will have both the meatballs and the sauce for them.

What we need for cooking:

- Lean pork - 300 gr;
- egg - 1 piece;
- 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 from a photo step by step

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




Dip a slice of white loaf in a bowl of cold water. As soon as the bread is soaked, we squeeze it out of the liquid (not dry) and pass it through a meat grinder after the meat. The bread in the recipes for cutlets and meatballs is not needed to save money. It retains the meat juice, preventing it from flowing out, the cutlets are tender and juicy. Then as soon as meat cutlets are dense, harsh. But all is well in moderation, an excess of bread will make the cutlets loose and worsen the taste. Season the minced meat with salt, black pepper and ground paprika (or paprika).




We 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 leave it in a bowl. We collect the minced meat in the palm and throw it back into the bowl (or on the table). You need to beat off 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 steep, pour in 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 spices.






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




First, lightly fry the onion in well-heated oil. The edges have begun to turn gold - it's time to add the mushrooms. Fry the mushrooms and onions for 2-3 minutes, until the mushroom juice evaporates.




Preparing the dressing for the sauce. Mix sour cream, black pepper and flour. We grind everything until smooth (make sure that there are no lumps of flour).






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




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




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




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






There are now two ways to make the meatballs juicy and fluffy. The first one is to put them in mushroom sauce and simmer under a lid for 10-15 minutes over low heat.




The second is to warm up the sauce, put the meatballs in it, pour the sauce on all sides and turn off the heat. Serve after 5 minutes. Try both options and choose whichever you like best.

Mushrooms and potatoes are just an insanely delicious 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 as a main ingredient in potato dishes or as a supplement. In this recipe, a method of preparing delicious and aromatic potato cutlets with mushroom gravy will be described.

About the dish

Making potato burgers with mushroom gravy is easy using the recipe below.

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

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

Mushroom gravy is pretty easy to make. Its composition is as simple as the method of preparation and includes the presence of onions, mushrooms, flour and water. But even such a simple recipe does not affect the taste in the least. 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 down by the time of cooking.

Onions and mushrooms are best chopped in a blender. This will keep the pieces even and small. But this is not necessary, the ingredients can be chopped with a knife.

The sauce for potato cutlets can be prepared from fresh or dry 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 the preparation.

Breadcrumbs for rolling cutlets should be taken in yellow or orange color without flavoring and aromatic additives.

If you do not want to cook minced meat from boiled potatoes in their uniforms, you can make mashed potato cutlets with this mushroom sauce. It will turn out to be no less tasty. But the nuance lies in the fact that eggs and starch will need to be added to the mashed potatoes so that the cutlets do not fall apart during cooking.

How often do you want to refresh your diet? But for this there are various sauces! 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 only to mix the products, but also to beat them well!
2. Add lemon juice to the resulting mass and mix it thoroughly with the rest of the products.
3. Add spices if needed.
4. Rinse the dill thoroughly, let it dry and cut into very small pieces.
5. Add the dill to the mass, mix everything that happened.
6. We give the mass half an hour to infuse in any cold place.

After half an hour, this sauce is already ready for use! 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 may have guessed, they are perfect for vegetable cutlets.

Sour cream and garlic gravy is easy to prepare, a little time for it and 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 easy and simple is it to make such a sauce at home? Now we'll tell you!

1. Can you find clean cooking utensils at home? Of course you can! Add sour cream to it.
2. The garlic should be completely peeled and finely chopped.
3. Garlic should be sent right after the sour cream in the dish.
4. Chop the dill finely and add it all to the same dish.
5. Now you can add any spices that you just want (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.

Sauce recipes for cutlets

Now that this article has completely and completely satisfied the needs of people who are looking for only the right seasoning for the cutlets they have prepared, you can worry about the needs of other readers. You want to know how to make individual sauces, right? Then you are definitely here!

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

Each of these spices 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. What's more, many of the options below are versatile and make a great addition to both chicken, vegetable, pork and beef patties.

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

Tomato sauce for cutlets

Tomato sauce or tomato sauce is considered a classic 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 lovers with its simplicity and ease of preparation. However, you must agree that everything ideal is simple.

But why take our word for it in the miraculous powers of such a treat? Better to check it yourself! And for this, the tomato sauce must be prepared.

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. Cooking tomato sauce for cutlets takes only fifteen minutes. Therefore, you should get down to business immediately in order to personally taste this gravy as soon as possible. For this, there is a step-by-step instruction:

1. We put a frying pan on the stove and begin to warm it up slowly.
2. Put 20 grams of butter and olive oil in a frying pan and slowly rub over the entire surface.
3. Put a small onion, cut into small pieces, in a frying pan and wait a couple of minutes.
4. In the same way, chop the garlic and add to the onion in the pan. We 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 using, be sure to keep in mind that the calorie content of such a 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, probably, have even already tried to cook it. This gravy is gentle and delicious. After adding mushroom gravy 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 relative to other similar products. The ability to cook such a sauce for cutlets can be boasted to your friends, and later you can treat them to them. They will never leave dissatisfied.

However, it can take up to two and a half hours to prepare such a gravy, and the result is definitely worth it. Mushroom sauce is versatile and goes well with any kind of cutlets, without interrupting their taste, but complementing it, adding piquant notes to the established taste in the dish.

In order to make mushroom sauce, we 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 a delicacy to the table, you need to do the following:

1. It is necessary to peel the onion and chop it.
2. We clean the mushrooms and rinse thoroughly, then cut them into thin plates.
3. We put the frying pan on the stove and rub butter on its surface.
4. Add the onion to the pan, fry it.
5. Add mushrooms there. Fry the onions and mushrooms together for about twenty minutes.
6. Add broth there first, and then flour. Be sure to mix well! Otherwise, the mass will not turn out the desired consistency.
7. Simmer the mass in a skillet.
8. Add sour cream and, if any, spices to the stew. We interfere.
9. The treat is ready. We 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 cakes often really require special treatment. And, of course, humanity has come up with the perfect complement to such a dish! White cream sauce, otherwise called Chinese cream sauce, goes well with all seafood, no matter how it is cooked.

This gravy has a thick consistency, it tastes sweet and sour, and even a little spicy, which attracts numerous gourmets in it. And its main feature is that it cooks in just ten minutes, and even lasts for six servings! However, for its complete preparation, you will also need to separately prepare a special seasoning that enriches its taste. But it prepares very quickly and easily, so you shouldn't be afraid of it.

Is this delicacy worth it all? Of course! An appetizing smell, a catchy taste and a stunning appearance of white sauce are unlikely to leave anyone indifferent. Let's prepare it as soon as possible and see what it is.

To prepare it, we need:

1. Heavy cream (33%) - 100 grams.
2. Mayonnaise - 200 grams.
3. Chili sauce - 5 tablespoons
4. Chili pepper - 4 grams
5. Hot ground pepper - 2 grams.
6. Sesame seeds - 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 into it.
2. Add mayonnaise and mix thoroughly.
3. Add chili and stir.
4. Now we are preparing the seasoning. In a separate bowl, stir in the chili, hot 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 make the cream too thick.

The sauce is best placed in the refrigerator and served cold. Check that the mass is necessarily thick. Otherwise, all its benefits for fish and seafood are simply lost.

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

Who has not heard of a creamy sauce for cutlets? We already talked about one such a little above, so now we will tell our dear readers about a creamy cheese gravy. Such a treat is extremely rich in taste. It can be an excellent addition to absolutely any dish and, of course, will be a great addition to any cutlets!

Only three portions can be made at a time. However, in time it only takes 30 minutes. Is it worth it? Of course! The creamy cheese condiment 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 tastiest.

If you've decided to discover many new and unexplored flavors, then the best place to start is with a creamy cheese sauce. You will lick your fingers just looking at the picture! Can you imagine how delicious it really is?

To prepare this treat, we need:

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

Follow the instructions below:

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

Not only smells, but also looks 100%. And with the calorie content, things are not as great as with the previous one: there are 374 kilocalories in 100 grams of the product. But tell me, isn't it worth it? Don't worry, such a delicious treat should definitely be tasted and shared with others.

We thought for a long time: what kind of gravy to choose for the meatballs? Among the huge selection of various spices 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 béchamel. Quite a popular sauce for cutlets will not leave anyone dissatisfied: neither your guests, nor your family, nor yourself.

This 3-portion recipe contains:

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 a saucepan. Continue to interfere.
4. Pour in the rest of the milk. Stir and remove saucepan from heat.
5. Put cheese in a saucepan. Stir again.
6. The mass can be served to the table!

The calorie content is only 120 kilocalories per 100 grams.

The second seasoning we have picked that goes perfectly with the meatballs is horseradish gravy. Simple and quick to manufacture: it only takes 10 minutes of your time! It does not need to be prepared in advance, since everything can be served fresh. From this, its aroma, and its taste, and appearance are preserved, which will make your guests absolutely delighted.

To prepare two servings, we need:

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

Making it as easy as shelling pears:

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

All is ready! Do you also find it hard to believe that it is so simple and so delicious? And after all, only 152 kilocalories per 100 grams of product. Gravy, although not dietary, does an excellent job with hunger, is a tasty and inexpensive seasoning for almost everything.

Conclusion

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

We described each recipe as specific as possible, indicated the exact amount, volume and weight of all ingredients. We hasten to inform you that you cannot break the ratio and add as many products as you like. This will affect the final result, and the mass may turn out to be completely different from what it should have been.

We hope that every reader found in this article what they were looking for, and that we were able to answer all the questions that could arise. We tried to tell as much as possible about the seasonings for cutlets, and also selected the most interesting recipes. We also found on the Internet interesting videos about making gravy, which may be useful to you and in which the process is clearly shown:

Do not forget to visit our site, 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.