Table of contents:
- Ingredients for Hercules Cutlets with Mushroom Sauce
- Method of cooking oatmeal cutlets with mushroom gravy
Hercules cutlets with mushroom gravy - a budget recipe made from inexpensive and affordable ingredients. Agree, oatmeal, bouillon cubes, frozen mushrooms - these products individually do not cause any emotions. However, properly and skillfully prepared, they can magically turn into a delicious dinner or lunch. The dish is hearty and healthy. If you are against food additives, then replace the bouillon cube with homemade chicken or meat broth, and instead of frozen store mushrooms, take forest mushrooms, which, I think, many have in the freezer.
The recipe can be adapted for a strictly vegetarian and lean menu by removing animal products from it - eggs and sour cream.
- Cooking time: 40 minutes
- Servings: 4
Ingredients for Hercules Cutlets with Mushroom Sauce
- 1 glass of rolled oats;
- 1 glass of water;
- 1 cube of broth;
- 1 head of onion;
- 1 chicken egg;
- 2 tbsp. l. chopped greens;
- 1 tsp curry powder;
- olive oil for frying.
- 100 g frozen mushrooms;
- 50 g of onions;
- 50 g celery;
- 100 g sour cream;
- salt, herbs, olive oil.
Method of cooking oatmeal cutlets with mushroom gravy
Pour a glass of Hercules instant oatmeal into a container. Dissolve the broth cube in warm boiled water. Fill the rolled oats with broth, mix and leave for 15 minutes to swell the flakes.
Chop the onion head finely, sauté in hot olive oil until translucent, salt to taste, add to the flakes.
Next, add the curry powder, break the raw chicken egg and add the finely chopped fresh herbs. You can put in cilantro, but if you don't like its taste, then dill, parsley, or green onions will do.
Mix the ingredients well, taste the minced meat, add a pinch of salt if necessary. However, the bouillon cube contains a lot of salt, so you may not need to add salt.
Heat the pan well, grease with olive oil, fry the patties for 3 minutes on each side. One serving requires a heaped tablespoon of herculean dough.
Then we prepare the gravy. Fry finely chopped onions and stalk celery in olive oil until transparent, add frozen champignons to the pan, turn on high heat. Frozen mushrooms, when heated, immediately release water, they practically float in the mushroom broth. We cook everything together for about 10 minutes, salt.
Grind the ingredients with a blender, add sour cream and the sauce is ready.
Pour mushroom gravy over oatmeal cutlets, sprinkle with fresh herbs, and serve hot. Bon Appetit!
By the way, this recipe can be slightly modified to suit a lean menu. It is necessary to replace the meat broth with vegetable broth, remove the egg from the minced meat, put 1/3 tablespoons of baking powder instead, and instead of sour cream, add soy yogurt to the mushroom sauce. The result is a nutritious, lean meal that's also great for a vegetarian menu.