Potato cutlets with mushroom sauce

• Potatoes – 600 g
• Butter – 50 g
• Eggs – 2 pcs.
• Wheat flour – 2 tbsp. l.
• Sunflower oil – 1 tbsp. l.
• Mushrooms – 30 g
• Onions – 1 pc.
• Sour cream – 100 g
• Rusk bread – 50 g


1. Peeled potatoes boil, drain the water and leave the potatoes for a few minutes to dry. Then knead it. The resulting puree to cool slightly, add 1 tbsp. a spoonful of butter, 2 egg yolks, 2 tablespoons. spoons of flour, knead everything thoroughly and to cut chops.
2. Roll them in flour or breadcrumbs and fry on both sides of the fat. But the most gusto – in mushroom gravy. For her cooking dried mushrooms scalded with boiling water, rinse well, fill in for 2 hours in cold water, then cook at low boil for 50 minutes. Mushrooms get, finely chop them, and strain the broth.
3. Finely chop the onions and, stirring to brown it in butter, add the mushrooms and fry together. In another pan flour and butter to warm to light yellow, then removing from the heat, pour in thin stream, stirring, mushroom broth, combine with mushrooms and simmer the sauce for 10 minutes., Add salt to taste and a pinch of pepper.
4. Before you remove from heat, put sour cream.
5. The potato patties ready to pour the sauce before serving.

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