Cutlets stuffed with buckwheat and mushrooms
4 servings
60 minutes
Buckwheat and mushroom stuffed cutlets are a cozy dish filled with the aromas of Russian cuisine. Buckwheat, a symbol of heartiness and home comfort, combines with tender mushrooms to create a harmonious flavor. A pocket is created in the meat filled with buckwheat filling, which then acquires an appetizing crust when fried. The creamy mushroom sauce adds special tenderness to the dish, making it juicy and rich. This dish is perfect for a family dinner and also suitable for a festive table. The rich taste and pleasant texture make the cutlets truly special, while the combination of grains, meat, and mushrooms gives them an unforgettable aroma. Historically, buckwheat has been an integral part of Russian cuisine, and its combination with meat and mushrooms is a classic option that proves its popularity over the years.
1
Boil the buckwheat. Chop the onion finely. Slice the mushrooms. Sauté the onion until lightly golden, add the mushrooms, and sauté until the liquid evaporates. Mix the buckwheat with a small amount of sautéed mushrooms.
- Buckwheat groats: 100 g
- Onion: 1 piece
- Mushrooms: 300 g
- Vegetable oil: to taste
2
Clean the meat from membranes and fat, dry it. Make a cut with a knife to create a pocket. Rub with spices. Fill the pocket with buckwheat, sew it up and fry until golden brown.
- Meat: 500 g
- Salt: to taste
- Ground black pepper: to taste
3
Add cream to the remaining fried mushrooms. When it boils, add the meat. Simmer for 10 minutes on low heat. Serve with mushroom sauce, sliced into portions.
- Mushrooms: 300 g
- Cream: 250 ml
