If you get bored of classic minced cutlets With potatoes and beetroot, you can prepare them with sauce. This with dried forest mushrooms It tastes great, you will make it on the basis of meat broth. The whole is a spice marjoram and thymea creamy consistency will give 18 % cream. You can serve cutlets with sauce together with groats, for example buckwheat or barley, and homemade pickled or canned cucumbers. Such a dinner will certainly taste the whole family.
For preparation Ground cutlets sauceyou will need:
- 50 g of dried mushrooms,
- 250 ml of water (+2 tablespoons),
- 1 onion,
- 2 tablespoons of clarified butter,
- 250 ml of meat decoction,
- 3 tablespoons of sour cream (18 %),
- 1 teaspoon of marjoram,
- 1 tablespoon of fresh, chopped thyme,
- 1 tablespoon of wheat flour,
- Salt, pepper (to taste).
Pour the mushrooms of 250 ml of boiling water and set aside for an hour to soak. Strain the soaked mushrooms, but do not pour out the water. Cut the mushrooms quite finely.
Chop the onion and fry in clarified butter. Add mushrooms and fry for a few more minutes, stirring from time to time. Season the mushrooms with salt and pepper.
Pour water into the pan, in which the mushrooms soaked. Simmer mushrooms with onions under cover, on a slow fire, for about 20-25 minutes.
Pour a meat decoction into the pan (you can also use broth cubes – beef or mushroom if you want the mushroom taste to be very intense). Cook the sauce for a few minutes. Season it with marjoram, and if you want, add more salt and pepper.
Hard the cream with a small amount of sauce and pour it into the pan. Mix with sauce.
If you want the sauce to be denser, mix the flour in water and mix vigorously with the sauce. Cook a few more minutes. Place the previously prepared chops in the sauce and heat.
Sources: Terazpoczy.pl
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