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Print Recipe
Cutlets with Mushrooms Recipe
There are a great many recipes for cutlets, and it would seem that offering another recipe is a thankless task. But every housewife has her own favorites, and I am no exception. I want to share a recipe for cutlets baked in the oven. On top will be mushrooms under a ruddy cheese crust! Cutlets are soft, juicy and flavorful.
Cook Time 60 minutes
Servings
Ingredients
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. For minced meat, you will need meat, pumpkin and onions. You can add an egg, but this is not necessary. I put a little pumpkin, about 10% of the weight of the meat. Any mushrooms will do for the filling, I have oyster mushrooms.
    For minced meat, you will need meat, pumpkin and onions. You can add an egg, but this is not necessary. I put a little pumpkin, about 10% of the weight of the meat.
Any mushrooms will do for the filling, I have oyster mushrooms.
  2. First of all, cut the onion into half-rings or quarters and fry over low heat until translucent. I take a lot of onions, because most of it will go to the substrate for the cutlets.
    First of all, cut the onion into half-rings or quarters and fry over low heat until translucent. I take a lot of onions, because most of it will go to the substrate for the cutlets.
  3. Prepare minced meat, pumpkin and onion parts (adjust the amount of minced meat to your taste). If desired, you can add an egg. Salt, pepper, add the usual spices for you. To make the cutlets lush and soft, the mince should be well mixed. I do this with a mixer, attachments "hooks". Sometimes the mince turns out to be runny, in this case I add a little ground crackers. Put the finished minced meat in the refrigerator for 20 minutes to mature.
    Prepare minced meat, pumpkin and onion parts (adjust the amount of minced meat to your taste). If desired, you can add an egg. Salt, pepper, add the usual spices for you. To make the cutlets lush and soft, the mince should be well mixed. I do this with a mixer, attachments "hooks". Sometimes the mince turns out to be runny, in this case I add a little ground crackers. Put the finished minced meat in the refrigerator for 20 minutes to mature.
  4. Finely chop the mushrooms and lightly fry in a pan. A little salt and, if desired, add spices: for example, thyme. At the end of frying, I lightly sprinkle the mushrooms with flour, add a little water and cook until thick.
    Finely chop the mushrooms and lightly fry in a pan. A little salt and, if desired, add spices: for example, thyme. At the end of frying, I lightly sprinkle the mushrooms with flour, add a little water and cook until thick.
  5. At the bottom of the baking dish, put the remaining onion, form balls from the minced meat and evenly spread them on top of the onion. In each ball, make a recess and fill it with mushrooms.
    At the bottom of the baking dish, put the remaining onion, form balls from the minced meat and evenly spread them on top of the onion. In each ball, make a recess and fill it with mushrooms.
  6. On top of each cutlet put cheese, grated on a large grater, and pre-mixed with sour cream. Put the form in the oven and bake the cutlets at 180-200*C until Golden brown, but not less than 20 minutes. Focus on your oven, I have cutlets cooked for 40 minutes. Tip: before baking, pour a little water on the bottom of the mold - you will get a great onion gravy with a sweet taste, which you can pour over the finished cutlets - it's delicious!
    On top of each cutlet put cheese, grated on a large grater, and pre-mixed with sour cream. Put the form in the oven and bake the cutlets at 180-200*C until Golden brown, but not less than 20 minutes. Focus on your oven, I have cutlets cooked for 40 minutes.
Tip: before baking, pour a little water on the bottom of the mold - you will get a great onion gravy with a sweet taste, which you can pour over the finished cutlets - it's delicious!
  7. That's it, the rosy cutlets are ready!
    That's it, the rosy cutlets are ready!
  8. Bon Appetit!
    Bon Appetit!

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