Print Recipe
 Mushrooms in Meat Pockets Recipe
The classic combination of meat and mushroom flavors will certainly please even the most fastidious. This dish is not difficult to prepare, and it looks very decent on the table.
Course Dinner Dishes, Holiday Food Ideas, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine French Cuisine
Keyword Easy, For Beginners
Cook Time 40 minutes
Servings
Ingredients
Filling:
Breading:
Course Dinner Dishes, Holiday Food Ideas, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine French Cuisine
Keyword Easy, For Beginners
Cook Time 40 minutes
Servings
Ingredients
Filling:
Breading:
Instructions
  1. Cut the onion and mushrooms into small pieces.
    Cut the onion and mushrooms into small pieces.
  2. Fry in a mixture of vegetable and butter.
    Fry in a mixture of vegetable and butter.
  3. Peel the carbonade from the fat and cut into pieces about 2 cm thick.
    Peel the carbonade from the fat and cut into pieces about 2 cm thick.
  4. Cut out a pocket in each piece.
    Cut out a pocket in each piece.
  5. Leave the entrance to the pocket small, so that a teaspoon fits.
    Leave the entrance to the pocket small, so that a teaspoon fits.
  6. Mix sour cream with flour, salt and pepper.
    Mix sour cream with flour, salt and pepper.
  7. Add this mixture to the hot mushrooms.
    Add this mixture to the hot mushrooms.
  8. The sauce will thicken quickly from the heat of the mushrooms.
    The sauce will thicken quickly from the heat of the mushrooms.
  9. Prepare the breading. Mix the poppy seeds with breadcrumbs in a one-to-one ratio. Do the same with sesame breading. Beat the eggs.
    Prepare the breading. Mix the poppy seeds with breadcrumbs in a one-to-one ratio. Do the same with sesame breading. Beat the eggs.
  10. Put the filling in the incision in the meat with a teaspoon. Roll the meat in flour, egg, sesame breadcrumbs. Then dip the edges again in the egg and roll in poppy breading.
    Put the filling in the incision in the meat with a teaspoon. Roll the meat in flour, egg, sesame breadcrumbs. Then dip the edges again in the egg and roll in poppy breading.
  11. You should get such a cutlet.
    You should get such a cutlet.
  12. Fry the meat on both sides in vegetable oil until golden brown.
    Fry the meat on both sides in vegetable oil until golden brown.
  13. Put the fried meat on the grill and send it to the oven for 40 minutes at a low temperature (170 degrees).
    Put the fried meat on the grill and send it to the oven for 40 minutes at a low temperature (170 degrees).
  14. Bon Appetit!
    Bon Appetit!
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