- Minced beef - 700 Grams
- Champignons - 250 Grams
- Bow - 2 pieces
- Egg - 1 piece
- White bread dried - 1/4 Pieces
- Milk - 1/2 cup
- Flour - 1/3 Cup
- Vegetable oil - 100 Milliliters
- Salt, pepper - - To taste
Prepare the ingredients. In a frying pan in vegetable oil, fry to finely chopped onions. Then add to the frying pan finely chopped mushrooms, stir and fry for a few more minutes, stirring, until the champignons are ready. Slices of dried white bread soaked in milk. We grind the second bulb. If you like to feel pieces of onions in cutlets - cut the onion finely, if you do not like it - grind it in a blender or food processor to a homogeneous consistency. In a large bowl, put the stuffing, break the egg into it. Add ground minced onions, salt and pepper. Hands carefully mix stuffing. Soaked bread squeeze from the milk and mix in stuffing. Mesim until the formation of a homogeneous tender stuffing. Mushrooms and onion had already been prepared and cooled for a long time. They need salt and pepper. Now the most difficult - we'll make cutlets. Do this with wet hands - so that the meat does not stick to your hands. We take about a tablespoon of minced meat, fingers roll out of it a ball. Now we need to flatten our ball to form an oval cake. In the center of the cake make a small groove. We spread in this hollow a mixture of fried mushrooms and onions. We wrap the stuffing with minced meat. Do not worry, at this stage you will not get the shape of a cutlet - rather, you will get a ball again, inside of which there will be a mushroom filling. Now just flatten the meatball and carefully give it the shape of a cutlet. In a similar way, we form the remaining cutlets. Then before roasting each cutlet should be rolled in flour. In a frying pan, we warm up the vegetable oil, put the cutlets there and fry until a golden crust is formed on one side. Then turn and fry until crust on the other side. Determine the magnitude of the fire yourself - it should not be too fast, otherwise the cutlets will burn, but inside they will remain damp, but not too slow, otherwise the cutlets will be stewed and not roasted. That is, the fire should be average, even rather medium-strong. Similarly, roast all other cutlets. If you feel that the cutlets have not been fried to the end, you can do so - when all the cutlets are ready, just put them back in the pan and hold under the lid (with the fire off). Cutlets fit. Cutlets stuffed with mushrooms are ready. Bon Appetit! :)
Servings: 4