Potato cutlets with mushroom sauce
Description
This recipe won't take much time. Every home cook has a simple recipe for potato cutlets with mushroom sauce, and everyone prepares this dish their own way. I'm sharing my version, with a few little tricks: 1. Peel the potatoes and boil until tender. Don't forget to salt the water! 2. While the potatoes are boiling, prepare the mushrooms. Clean them and slice. 3. Peel the onion and cut into half-rings. 4. Fry the mushrooms together with the onion in a small amount of vegetable oil for about 15 minutes. 5. Transfer the mushrooms and onion to a pot where you'll continue preparing the sauce. 6. On the same frying pan, melt the butter, add 2–3 tablespoons of flour, and fry for 2–3 minutes over medium heat, stirring constantly! 7. Add tomato paste and water to the flour mixture, mix well, and bring to a boil. 8. Pour the contents of the frying pan into the mushrooms, place the pot with the future sauce over low heat, and simmer for 10 minutes. 9. Drain the water from the potatoes. Mash the cooked potatoes into a puree and let it cool. 10. Add egg and flour to the potato puree, and mix thoroughly. 11. Shape the mixture into cutlets, coat them in flour or breadcrumbs, and fry in vegetable oil until golden brown. 12. Arrange the cutlets on a plate, pour the sauce over them, and serve. Potato cutlets with mushroom sauce are both affordable and delicious. Serve hot.