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A ground meat cutlet with mushrooms and potatoes is a delicious, often served dinner dish in our Polish cuisine. It is especially popular in winter, when we have a smaller choice of fresh vegetables, and low temperatures mean that we are more likely to choose warm, thick and nutritious stews, e.g. based on cream.
Preparing ground meatballs is a time-consuming task, which is why many restaurants decide to order frozen products, ready to be heated in a pan, oven, fryer or microwave. Such a product is Aves ground chicken cutlet, juicy meat with a distinctive flavor, which is the quintessence of home cooking. Below are suggestions for dishes in which ground meat and mushrooms play the main roles.
Ingredients:
A method of preparing:
1. Peel the potatoes and boil them in salted water.
2. In the meantime, prepare the mushroom sauce. Wash the mushrooms thoroughly and then cut into thin cubes or slices.
3. Peel the onion and chop into small cubes.
4. Heat oil or butter in a pan. Add onion and fry over medium heat for a few minutes until soft and translucent.
5. Add the mushrooms and fry for about 5-7 minutes until they release water and brown lightly.
6. Thicken the sauce by adding a tablespoon of flour to the mushrooms, mixing thoroughly, and then continue frying.
7. Pour the broth over the mushrooms and bring to a boil.
8. Reduce heat, then pour in cream, stir. Season with salt, pepper, marjoram and lemon for a slightly sour taste. Cook for about 7 minutes on low heat.
9. Serve mashed potatoes with fried Aves minced cutlets covered with mushroom sauce. If desired, serve with a selection of salads.
Ingredients:
A method of preparing:
1. Peel the potatoes and boil them.
2. Wash the mushrooms and then grate them on a grater with large holes. If you want to enrich the flavor and prepare a minced cutlet with mushrooms and cheese, grate the hard cheese as well and set aside.
3. Fry the prepared mushrooms in heated oil in a pan. Season with salt and pepper.
4. After cooling, add the grated cheese, parsley, then mix everything together.
5. We serve fried cutlet with mushrooms and cheese, mashed potatoes and salad.
If we do not decide to catering supplies from the offer of manufacturers and suppliers of deep-frozen products, we must properly plan the work related to their own preparation, including ordering products. Below is a classic recipe for ground meat cutlets.
Ingredients:
A method of preparing:
1. Soak the dry bun in milk for a few minutes until soft. Then squeeze out the excess milk.
2. Place the minced meat in a bowl.
3. Peel the onion, chop it or grate it. We can lightly glaze it in oil in a pan.
4. Press the garlic through a press and add it to the meat.
5. Then add the egg, squeezed bread, breadcrumbs, salt, pepper, marjoram to the meat. Depending on your preferences, you can add chopped parsley. Mix the ingredients.
6. Form patties from the meat mass and form balls the size of a tennis ball, then flatten them. If the mass is too sticky, you can sprinkle the prepared patties with a little breadcrumbs.
7. Heat oil or lard in a pan. Fry the meat on medium heat for about 3-4 minutes on each side, until golden brown.
8. Reduce the heat, cover the pan and simmer the cutlets for another 5-7 minutes until they are cooked through inside.
Ground cutlet in mushroom sauce is a proven choice for both a home-cooked meal and for catering. To save time on preparations, it is worth reaching for high-quality frozen horeca products, such as ready-made ground cutlets, which can be quickly served with potatoes, salad and aromatic sauce. This is a practical solution that not only makes work easier, but also allows you to preserve the traditional taste of this popular dish.
Discover more inspiration: Kiev style cutlet – de volaille.
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