Cutlets Stuffed with Buckwheat and Mushrooms

Main Dishes | Russian cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Cutlets stuffed with buckwheat and mushrooms

Ingredients

Meat - 17.6 oz
Morels - 10.6 oz
Onion - 1 piece
Buckwheat Groats - 3.5 oz
Cream - 8 fl oz
Vegetable Oil - to taste
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Boil the buckwheat. Finely chop the onion. 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.

Step 2

Clean the meat from membranes and fat, and pat dry. Make a cut with a knife to create a pocket. Season with spices. Fill the resulting pocket with buckwheat, secure it, and fry until a golden crust forms.

Step 3

In the remaining sautéed mushrooms, add the cream. When it boils, add the meat. Simmer for about 10 minutes on low heat. Serve with mushroom sauce, sliced into portions.