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Ingredients:

Steps to Prepare

Lithuanian Cutlets in Sauce

LITHUANIAN INSTRUCTION

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Lithuania shares common cuisine with its neighbors; Poland and Ukraine. Its foods are similar to Scandinavian and Hungarian as well. Since the country is usually cool and moist, many of the dishes include its largely grown products, such as potatoes, rye, barley, and mushrooms. With dairy products being another category of its specialties, potato pudding, potato sausages, and Poland's version of dumplings and doughnuts are some of the popular dishes in Lithuania. Bread, being the staple of this country's cuisine, is usually eaten, spread with butter or cheese.

The potato is the vegetable most commonly used in Lithuanian dishes, because of its abundance. Be it baked, sauteed or boiled, it is usually garnished with Lithuanian's favorite herbs and spices. The most frequently used meats in Lithuania are pork , beef, lamb, poultry, and even rabbit and goose meats! Oven roasted meat seems to be their favorite when it comes to gatherings or parties. Also, preserved meat, such as smoked, dried and brined, play a big role in their cuisine as well. Lithuanians can cook gourmet dishes just by using the simplest ingredients.

One of the most renowned dishes in Lithuania are Zeppelins. These are big, round dumplings, made from potatoes with stuffed meat, usually served with mushroom sour cream sauce.

Lithuanian Cutlets is also one of the popular dishes in this country, and they often eat it with bread (rye usually). Here is how to cook that dish:

• 500g minced meat (any meat but beef is preferable)
  
• 4-5 pieces of white bread (soaked wet from water)
• Spices according to your taste (universal)
• Half medium size onion (chopped)

Sauce:

• Half onion (chopped)
• 1 carrot (if small then 2 / shredded)
• 1 spoon of flour
• Milk
• A bit of spices (universal)

1. 1
   Put the minced meat, chopped onion, soaked wet white bread to a bowl and mix

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2. 2
   Add general spices and mix

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3. 3
   After mixing get a potion and shape it like meatballs but make it a little bigger

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4. 4
   Then fry the cutlets to a frying pan

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Sauce:

1. 1
   Mix the chopped onion and shredded carrots then fry

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2. 2
   Add general spices

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3. 3
   Add 1 table spoon of flour

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4. 4
   Finally add milk.

   

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5. 5
   Then stir till it boils

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To serve:

Put the sauce on top of the cutlets.

ENJOY!

Potato Cutlets with Meadow Mushroom Gravy. This is known as kotlety ziemniaczane na sos pieczarkowy in Polish. You can do this if you have plain, leftover potatoes. This can be eaten as a main dish, appetizer, or a side dish.

Preparation: About 30 minutes Cooking: About 30 minutes

What you need:

Potato cutlets

• 2 lbs. of russet potatoes that are peeled, boiled up, and mashed.
• 1 egg (large) beaten
• 1/2 to 3/4 cup all-purpose flour
• 1 tsp. salt
• 1 tsp. dried dill or 1 tbsp. fresh dill
• 1/4 tsp black pepper
• 1 cup bread crumbs
• Vegetable oil (frying)

Mushroom sauce

• 2 oz. dried porcini mushrooms
• 2 tbsp. of butter
• 1 large onion (chopped)
• 8 oz. sliced mushrooms
• 1 tsp. chicken or vegetable base
• pepper and salt (added according to taste)
• 1 cup sour cream
• 2 tbsp. all-purpose flour

How you make it:

1. 1
   Make your mushroom sauce. Put the dried porcini mushrooms in a Pyrex or heatproof container and pour about 2 cups of hot water on them

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   Let the mushrooms steep for about 30 minutes. In a medium size saucepan, caramelize the onions in butter.

   
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