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Minced meat cutlet with mushroom filling

Pikantne Main dishes Regional Cuisine of Poland 75 min Medium 25 wyświetleń ~37.67 PLN * - (0)
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Description

Juicy meatballs in a classic Polish style, filled with an aromatic stuffing of mushrooms and onions. This recipe combines the traditional technique of shaping meatballs with a delicate, moist filling that releases a mushroom aroma when cut. The dish is perfect for a Sunday dinner, served with mashed potatoes and a side of sauerkraut salad or cucumber salad. The meatballs have a crispy coating and a creamy interior thanks to soaked bread and one egg; the mushroom filling adds texture and depth of flavor. The recipe includes detailed step-by-step instructions, tips, common mistakes, and alternatives for available ingredients.

Ingredients Used

Ingredients (15)

Servings:
4
  • Chicken egg 1 szt. (~60 g)
  • Ground pork 600 g
  • Onion 2 szt. (~300 g)
  • Mushrooms 300 g
  • Wheat roll 50 g
  • Milk 100 ml
  • Butter 20 g
  • Rapeseed oil 45 g
  • Breadcrumbs 80 g
  • Garlic 2 ząbki (~10 g)
  • 🌿 Przyprawy
  • Salt 0.2 szczypt (~5 g)
  • Black pepper 2 szczypty (~1 g)
  • Marjoram 2 g
  • Parsley 1 pęczek (~30 g)
  • ✨ Opcjonalne
  • Mustard 20 g
💰 Szacowany koszt dania: ~37.67 PLN (9.42 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Mushroom filling

1

Prepare the mushrooms: clean them by hand with a dry cloth or a short brush, do not rinse if they are only slightly dirty. Cut the mushrooms into small cubes (about 0.5 cm). Peel one half of the onion (about 150 g), and chop it into small cubes. In a large skillet, heat the butter over medium heat (24-26 cm skillet). When the butter melts and starts to sizzle slightly, add the onion and sauté for 4-5 minutes until it becomes translucent and lightly golden. Add the chopped mushrooms and sauté over medium heat for 8-10 minutes, stirring every 1-2 minutes — the filling should evaporate, the mushrooms should brown slightly and shrink. At the end of cooking, add salt (about 1/2 teaspoon), freshly ground pepper (a pinch), and 2/3 of the chopped parsley. Set the filling aside to cool on a sieve to drain excess liquid.

Use a non-stick pan with a diameter of 24-26 cm. If the filling is too wet, sauté longer to evaporate the moisture. The filling should be moist but not liquid — it will become firmer after cooling.

Meat mixture

2

Soak the bread in milk: place the bread in a small bowl and pour 100 ml of milk over it. Wait for 5 minutes until the bread absorbs the milk, then mash it with a fork into a paste. Peel the remaining half of the onion (150 g) and finely chop or grate it on a coarse grater (this will help the onion 'disappear' in the meat and prevent hard pieces). In a large bowl, place the ground meat. Add the soaked bread (along with the absorbed milk), finely chopped onion, one egg, finely chopped garlic (10 g), marjoram (2 g), salt (about 3/4 teaspoon - adjust to taste), freshly ground pepper, and, if using, mustard (20 g). Mix the ingredients thoroughly by hand (or with a wooden spoon) for 2-3 minutes until the mixtures are combined and uniform. The mixture should be sticky but not watery; taste a small ball of the raw mixture (without filling) — season if necessary.

Use a large bowl and a large spoon or a mixer with a meat dough attachment. If you don't have a mixer, knead by hand for 3-4 minutes. Do not beat too vigorously (do not "knead" like dough), the goal is to combine the ingredients. If the mixture seems too loose, add 1-2 tablespoons of breadcrumbs.

Filling assembly

3

Divide the meat mixture into 8 equal portions (about 75 g each). Place a portion of meat in your hand, flatten it into a circle about 10 cm in diameter, and put 1-2 tablespoons of cooled mushroom filling in the center (important: the filling should not be hot or very wet). Cover the filling with a second portion of meat and seal the edges, forming an oval patty about 1.5-2 cm thick. Press the edges with your fingers to prevent the filling from leaking out. Repeat with the remaining portions. Once ready, coat the patties first in breadcrumbs spread on a plate (you can press lightly to help the coating stick).

Form the patties with damp hands (moisten them with cold water), this way the meat will stick less. Use a kitchen scale to ensure the portions are equal. If the patty seems too loose, chill it in the fridge for 10 minutes before breading.

Frying

4

In a large skillet, heat 3 tablespoons of canola oil (45 g) over medium-high heat. When the oil starts to shimmer slightly, add the cutlets (do not overcrowd the skillet, fry 3-4 cutlets at a time). Fry for 4-5 minutes on one side until the coating is golden brown and crispy. Flip the cutlets and fry for another 4-5 minutes. Then reduce the heat to medium and cover the skillet with a lid for 4-6 minutes, allowing the cutlets to cook through; the internal temperature should reach ~70°C, and the meat should not be raw. After removing the lid, wait 1-2 minutes for the coating to regain its crispiness.

The best pan is 26-28 cm in diameter; fry over medium heat so that the coating doesn't burn and the inside cooks through. If the cutlet browns too quickly, lower the heat. Use a lid to retain moisture.

Finishing and serving

5

After frying, transfer the cutlets to a plate lined with paper towels to drain excess fat. Sprinkle with the remaining parsley. Serve immediately with mashed potatoes, sauerkraut salad, or cucumber salad. If you like, drizzle the cutlets with a little lemon juice just before serving — it will enhance the flavors.

Use a 24 cm diameter plate to serve a single portion. The cutlets taste best right away; if you need to serve them later, keep them in an oven preheated to 80°C for a maximum of 15-20 minutes.

Fun Fact

💡

Minced meat patties are a Polish variation of ground meat — in many homes, it is a Sunday dish. The addition of marjoram and soaked bread is a traditional way to achieve a soft texture and distinctive flavor.

Best for

obiad rodzinny niedzielny obiad zimowy obiad

Tips

🍽️ Serving

Serve the cutlets with mashed potatoes, warm sauerkraut salad, or beetroot. Cut the cutlet when serving so that guests can see the filling — the visual effect will stimulate their appetite. For the sauce, I suggest a simple mushroom sauce or onion and cream sauce.

🥡 Storage

Store in the refrigerator for up to 2 days in a sealed container. To freeze, cool the patties completely, layer them separated by parchment paper, and freeze for up to 2 months. Reheat in the oven at 160°C for 10-15 minutes or in a skillet over low heat, covered, until the inside is hot.

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