Cutlets stuffed with mushrooms
6 servings
90 minutes
Mushroom-stuffed cutlets are a refined dish of Russian cuisine that combines the rich flavor of beef mince with an aromatic mushroom filling. This recipe has roots in the traditions of Russian housewives who sought to make everyday cutlets juicier and more original. Mushrooms, sautéed to a golden color, add tenderness and a subtle forest aroma to the filling, while added onion and garlic enhance the flavor. Fried in a crispy coating, the cutlets acquire an appetizing crust while retaining juiciness inside. The dish pairs perfectly with mashed potatoes or fresh vegetables. Such cutlets are not only nutritious but also become a decoration for the festive table, delighting guests with their rich taste and aroma.
1
Chop the mushrooms, fry them in vegetable oil until cooked. Add salt and pepper.
- Champignons: 200 g
- Vegetable oil: 50 ml
- Salt: to taste
- Ground black pepper: to taste
2
Fry the chopped onion until cooked.
- Onion: 4 pieces
3
Add onion, garlic, salt, pepper, and egg to the minced meat. Mix thoroughly.
- Onion: 4 pieces
- Garlic: 2 cloves
- Salt: to taste
- Ground black pepper: to taste
- Chicken egg: 2 pieces
- Ground beef: 1 kg
4
Shape the patties, placing a teaspoon of cooked mushrooms inside each. Coat in breadcrumbs.
- Champignons: 200 g
- Breadcrumbs: 100 g
5
Fry in a hot pan
- Vegetable oil: 50 ml