Kotlety mielone ( Polish meat Patties) with Mushroom sauce

A classic Polish comfort food—crispy on the outside, juicy inside, and smothered in creamy mushroom sauce. Perfect with mashed potatoes, noodles, or kluski for a cozy family meal.

📋 Ingredients

For the kotlety (makes ~10 patties):

• 1 lb (450 g) ground pork

1 lb (450 g) ground beef

1 medium onion, grated or very finely chopped

2 eggs

1 cup breadcrumbs (plus extra for coating)

½ cup milk (to soak breadcrumbs)

1 tsp salt ½ tsp black pepper

2–3 tbsp oil for frying

For the mushroom sauce:

2 tbsp butter

1 tbsp oil 1 small onion, finely chopped

12 oz (350 g) mushrooms, sliced

2 tbsp flour

2 cups beef or chicken broth (warm)

½ cup sour cream

Salt & pepper to taste Fresh parsley or dill for garnish

👩‍🍳 Instructions

1. Make the kotlety:

Soak 1 cup breadcrumbs in ½ cup milk until soft. In a large bowl, mix soaked breadcrumbs with pork, beef, onion, eggs, salt, pepper, and marjoram. Combine gently—don’t overmix. Shape into oval patties (palm-sized). Dredge lightly in breadcrumbs. Heat oil in a skillet and fry patties 3–4 minutes per side until golden brown. Remove and keep warm.

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2. Mushroom sauce:

In the same skillet, melt butter + oil. Add onion and sauté until soft. Add mushrooms, cook until golden and liquid evaporates. Sprinkle flour, stir well, then slowly whisk in warm broth. Simmer until thickened. Take off heat, stir in sour cream, season to taste.

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3. Serve:

Spoon mushroom sauce over kotlety, garnish with parsley or dill. Pair with mashed potatoes, noodles, or kluski—and a side of cucumber salad or pickled beets.

💡 Notes & Tips

Juicy kotlety secret: Don’t overmix the meat. Gentle hands = tender patties. Bread swap: Instead of breadcrumbs + milk, you can soak a slice of bread and mash it in for a softer texture. Make ahead: Fry kotlety, then warm in sauce before serving. They reheat beautifully!

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