600 g potatoes,
150 g butter,
1 tablespoon of flour
300 g mushrooms (or other mushrooms),
1 onion onion,
100 g of sour cream,
50 g breadcrumbs,
vegetable oil for frying.
Peeled potatoes boil, drain the water. The potatoes dry and stretch. Puree slightly cool, add 50 g butter, 2 egg yolks, flour, mix thoroughly and cut chops. Roll patties in breadcrumbs. Fry on both sides. To prepare mushroom gravy. Mushrooms, scalded with boiling water, rinse and leave to dry and cut into thin slices.
Finely chop the onion and, stirring,sauté in 50 grams of butter, then add the mushrooms and saute together until the mushrooms let the juice out. In another pan, flour and remaining butter to warm up with constant stirring until a light yellow color and the resulting mass transfer into a pan with mushrooms. Add salt and pepper to taste and stir. Let the sauce boil for about 10 minutes on low heat. At the very end to put the sour cream, bring to a boil and turn off.
Potato cutlets are ready to pour sauce or sprinkle with herbs, and can bring to the table.