Meatballs with mushroom sauce. Potato cutlets with mushroom sauce Chicken meatballs in creamy mushroom sauce

Potato cutlets with mushroom sauce - a dish that can be prepared quickly if you have leftover mashed potatoes from a previous meal. If not, it doesn’t matter, we’ll cook potatoes as well, however, then cooking will take us a little more time.

The combination of potatoes and mushroom sauce is very harmonious. 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 sauce.

If you do not have boiled potatoes, then cook it. 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.

Drain the water from the cooked potatoes. Mash it well into a puree, add a little butter.

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

I have leftover mashed potatoes from dinner.

Add the egg to the cooled mashed potatoes.

Add flour to potatoes. Salt and pepper minced meat for cutlets to taste. Mix well the potato mince.

We form small meatballs from the minced meat. Roll each cutlet in breadcrumbs.

Fry cutlets in vegetable oil for 3-4 minutes on each side until golden brown.

Now we are working quickly. We fry cutlets and prepare mushroom sauce.

We clean the mushrooms from the film and cut them finely. Onion cut into thin half rings or quarters.

We put the pan on the fire, pour in the vegetable oil, let the oil warm up, only after that add the butter. Saute the onion until soft, 5-7 minutes. Then add chopped mushrooms. Roast vegetables for 10 minutes.

After that, add sour cream or cream.

IMPORTANT: if you will make sauce with sour cream, you should first add 2 tbsp to 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 so that the sour cream does not curl up in the gravy. Stew the mushroom sauce for another 10 minutes, then add a little 1 tbsp. flour and mix the gravy well, cook it for another 2 minutes, until the gravy thickens. Remove the cooked mushroom sauce from the heat.

The main components of our dish are ready. We spread 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 sauce are ready!

Bon appetit!

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 for potato dishes, or as an addition. This recipe will also describe the method of preparing very tasty and fragrant potato cutlets with mushroom sauce.

About the dish

Cooking potato cutlets with mushroom sauce is very simple if you use the recipe below.

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

To make minced potato dense, it should be made from pre-boiled potatoes in their skins. It is the boiled unpeeled vegetable that contains in its composition the necessary 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 cooking method and includes the presence of 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 fragrant and tasty.

For minced potatoes, vegetables must be washed and boiled in advance so that they have time to cool by the time they are cooked.

Onions and mushrooms are best chopped in a blender. So 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 prepared from fresh or dried mushrooms. If dried 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 water during its preparation.

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

If there is no desire to cook minced meat from boiled potatoes in their skins, you can cook mashed potato cutlets with this mushroom sauce. It will be no less delicious. But the caveat is that it will be necessary to add eggs and starch to the puree so that the cutlets do not fall apart during cooking.

Calories: Not specified
Cooking time: Not indicated

In essence and content, meatballs are the same, only rounded. 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. Cook meatballs from any minced meat - beef, pork, chicken, turkey and even rabbit.

Pork meatballs 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 are necessarily stewed in the sauce for 10-15 minutes, then they become plump, juicy, tender. If there is no time, then you can simply pour the meatballs with sauce 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 side dish is suitable for them - cereals, pasta, you can make a vegetable salad or eat it simply with fresh bread, dipping it into a delicious sauce.

The process of making meatballs can seem laborious and long. Actually it is not. While the side dish is being prepared, you will have both meatballs and sauce ready for them.

What we need for cooking:

- Lean pork - 300 gr;
- 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 sauce:

- Champignons - 150 gr;
- bow - 1 pc;
- 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 a photo step by step

Pork of moderate fat content is ground in a meat grinder along with a peeled onion. Add the egg to the minced meat with onions.




We lower a slice of a white loaf into a bowl of cold water. As soon as the bread gets wet, squeeze it from the liquid (not dry) and pass it through the meat grinder after the meat. Bread in recipes for cutlets and meatballs is not needed to save money. It holds the meat juice, preventing it from flowing out, the cutlets are tender and juicy. Then, as soon as meat cutlets will be dense, harsh. But everything is good in moderation, an excess of 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).




We mix all products. To make minced meat viscous and homogeneous, you need to knead it with your hands, and even better, not just knead it, but beat it on the table or leave it in a bowl. We collect minced meat in the palm of our hand 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 stuffing turns out to be very dense and steep, pour in 1-2 tbsp. l. cold water. We cover the bowl with 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 pieces. We cut the onion into small cubes.




In a well-heated oil, first lightly fry the onion. The edges began to turn golden - it's time to add the mushrooms. Fry the mushrooms with onions for 2-3 minutes until the mushroom juice evaporates.




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






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




Once 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.




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




Heat up in a frying pan 2 tbsp. l. oils. On medium heat, fry the meatballs 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.






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




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

How often do you want to refresh your usual diet? And that's what sauces are for! Now we will tell you how to 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. We add dill to the mass, we interfere with everything that happened.
6. We give the mass half an hour to brew in any cold place.

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

Another seasoning that successfully harmonizes with vegetable cutlets is sour cream and garlic sauce. Yes, as you may have guessed, vegetable cutlets are perfect.

Sour cream and garlic sauce is easy to prepare, a small amount of time for this 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 is it to make this sauce at home? Now let's tell!

1. Can you find clean cooking utensils at home? Of course you can! Add sour cream to it.
2. Garlic should be completely peeled and finely chopped.
3. Garlic should be sent right after the sour cream into the dishes.
4. Finely chop the dill and add it to the same bowl.
5. Now you can add any spices you want (or don't add them).
6. Everything is thoroughly mixed and infused, after which it is served with joy at 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 meatballs

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

Now in this article we will tell you about the recipes for the most popular and interesting gravies for cutlets in cooking. Why did they become so popular and popular among cooking enthusiasts? The answer is clear: the sauces are simple and easy to make, appetizing and fragrant, and also insanely delicious! After you try them, you don’t even 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 equally. Moreover, many of the options below are versatile and are a great 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, the density, which depends on the exact following of the recipe. Be sure to take into account the amount (grams, teaspoons, milliliters, etc.) of the product taken, because the violation of the proportions described in the recipe entails insufficient product density 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 gravy is considered a classic version of gravy for any kind of meatballs. By all accounts, this gravy is incredibly tasty and is able to “pull out” even poorly cooked cutlets on itself. And, perhaps, it captivates many cooks and lovers with its simplicity and ease of preparation. However, you must agree that everything perfect is simple.

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

For this we need the following ingredients:

1. Tomato paste - 60 grams.
2. Garlic - 1 clove.
3. Small bow - 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 of time. Therefore, you should immediately get down to business in order to personally try 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 heat it up slowly.
2. Put 20 grams of butter and olive oil in a pan and slowly rub over the entire surface.
3. A small onion, cut into small pieces, put in a pan and wait a couple of minutes.
4. Similarly, chop the garlic and add to the onion in the pan. We fry what we have. 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 to the table!

Before use, be sure to consider that the calorie content of such gravy per 100 grams is 210 kilocalories.

Mushroom sauce for cutlets is undoubtedly a popular dish. Everyone must have heard of its existence many times. Many, probably, have already tried to cook it. This gravy is tender and pleasant to the taste. After adding mushroom sauce to the cutlets, you get the feeling that 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. You can brag to your friends about the ability to cook such gravy for cutlets, and later treat them. They will never leave dissatisfied.

However, the preparation of such a gravy can take up to two and a half hours, while the result is definitely worth it. Mushroom gravy is universal and goes well with any kind of cutlets, not interrupting their taste, but complementing it, introducing spicy notes into the taste that has settled in the dish.

In order to prepare mushroom sauce, we need:

1. Mushroom broth - 10 tablespoons.
2. Mushrooms - 15 pieces.
3. Onion - 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 treat to the table, you need to do the following:

1. You need to peel the onion and chop it.
2. We clean the mushrooms and wash them thoroughly, after which we cut them into thin plates.
3. Put the pan on the stove and rub the butter on its surface.
4. Add the onion to the pan, fry it.
5. We add mushrooms there. Fry the onion and mushrooms together for about twenty minutes.
6. There we add the broth first, and then the flour. Be sure to mix well! Otherwise, the mass will not get the desired consistency.
7. Simmer the mass in a frying pan.
8. Add sour cream to the stew and, if any, spices. We interfere.
9. The meal 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 addition to such a dish! White cream sauce, otherwise known as Chinese cream sauce, goes the same with all seafood, no matter how it is cooked.

Such gravy has a thick consistency, it tastes both sweet and sour, and even a little spicy, which attracts numerous gourmets in it. And its main feature is that it is prepared in just ten minutes, and even enough for six servings! However, for its complete preparation, it will be necessary to separately prepare also a special seasoning that enriches its taste. But it is prepared very quickly and easily, so do not be afraid of this.

Is this delicacy worth it all? Of course! An appetizing smell, a memorable taste and a stunning look of white sauce are unlikely to leave anyone indifferent. Let's get it ready and see what it's like.

To prepare it, we need:

1. Fatty 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 - 2 grams.
7. Tangerine zest - 2 grams.
8. Ginger powder - 2 grams.

Let's start cooking!

1. Find a small bowl at home. Pour in 100 grams of cream.
2. Add mayonnaise and mix thoroughly.
3. Add chili and stir.
4. Now let's prepare the seasoning. In a separate bowl, mix the chili pepper, hot ground pepper and ginger. Add zest and sesame seeds there. To stir thoroughly.
5. Add seasoning and mix again. Do it better with a tablespoon. Don't let the cream get too thick.

The sauce is best refrigerated and served cold. Make sure the mass 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 meatballs? We already talked about one of these just above, so now we will tell dear readers about the creamy cheese sauce. 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 meatballs!

Only three servings can be made at one time. However, it only takes 30 minutes. Is he worth it? Of course! Creamy cheesy seasoning 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 most palatable.

If you decide to discover many new and unexplored tastes, 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 on medium heat. Spread butter over its surface.
2. Send flour to the pan. Stir. The resulting mixture should darken.
3. Send cream there. Stir and make sure there are no lumps left!
4. Bring to a boil. Salt, pepper, if you like, it is better to add at this stage.
5. Say goodbye to 100 grams of parmesan and send them to the same pan. Wait for it to melt.
6. Ready! Does it really smell great?

Not only smells, but also looks 100%. And with the calorie content, things are not as great as with the previous one: 100 grams of the product contains 374 kilocalories. But tell me, isn't it worth it? Don't worry, this delicious delicacy is a must try and treat others to it.

We thought for a long time: what kind of gravy to choose for 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 such sauce is bechamel. A fairly popular gravy for cutlets will not leave anyone dissatisfied: neither your guests, nor your family, nor yourself.

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. Prepared as follows:

1. Melt the other half of the butter in a saucepan. The fire must be strong. Put flour in 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 to interfere.
4. Pour in the remaining milk. Stir and remove the saucepan from the heat.
5. Put cheese in a saucepan. Mix again.
6. Mass can be served at the table!

The calorie content is only 120 kilocalories per 100 grams.

The second seasoning we have chosen, which is ideally combined with meatballs, is horseradish gravy. Easy and fast to make: it will take only 10 minutes of your time! It does not need to be prepared in advance, as everything can be served fresh. From this, its aroma, and its taste, and appearance are preserved, which is why your guests will be completely delighted.

To prepare two servings, we need:

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

Making it is easy:

1. We interfere with horseradish, mayonnaise and sour cream in a ratio of 2: 1: 1.
2. Mix thoroughly.
3. Add your own spices if you like.

All is ready! Can't believe how easy and delicious it is too? And after all, only 152 kilocalories per 100 grams of product. The gravy, although not dietary, does an excellent job of curbing hunger, 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, this is an easy and simple thing that can improve the taste of any dish. In this article, we talked about the nutritional value of each option, 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 painted each recipe as specifically as possible, indicated the exact amount, volume and weight of all ingredients. We hasten to inform you that you can not break 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 every reader found what they were looking for in this article and that we were able to answer all the questions that could possibly arise. We tried to tell as much as possible about seasonings for cutlets, and also picked up the most interesting recipes. We also found interesting videos on the Internet about making gravy, which may be useful to you and which clearly show the process:

Don't 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 gravy recipes for cutlets.

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

One of such wonderful recipes from childhood, I propose to cook for you today. Mushroom cutlets with a delicate creamy mushroom sauce are very juicy, fragrant and, of course, tasty. Without a doubt, this recipe for meatballs deserves attention!

Cooking:

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

1. Cooking mushroom cutlets: Wash mushrooms, peel and grate on a fine grater.
2. Mix minced meat with mushrooms, egg, add black ground pepper and salt to taste. Also add chopped onion, if you like its presence in cutlets. Mix the mince well.
3. From the resulting minced meat, form small cutlets.
4. Breading: Breading cutlets will take place in three stages: 1 - flour, 2 - eggs (whipped with a fork), 3 - breadcrumbs.
5. Cooking mushroom cutlets: Fry breaded mushroom cutlets in vegetable oil well heated in a frying 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 the oven preheated to 100 degrees. At this time, prepare the sauce.
7. Preparing a tender creamy mushroom sauce: Wash the mushrooms set aside for the sauce, peel and grate on a fine grater (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 the 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. When it boils, turn off the stove, remove the pan from the stove.
11. Take the patties out of the oven and pour the sauce over them. Return the mushroom cutlets to the oven for another 10-15 minutes.