This comforting recipe brings together juicy homemade meat cutlets, a flavorful mushroom-onion cream sauce, and spiced roasted vegetables, making it the perfect all-in-one dish for family dinners.
Preparation Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour 20 minutes
Yield: 4–5 servings (10 cutlets)
Cuisine: Fusion comfort food
Ingredients
For the Meat Cutlets
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900 g (2 lb) minced meat (beef or a beef-pork blend)
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2 chicken eggs
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Salt, to taste
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Ground black pepper, to taste
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½ teaspoon dried garlic
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1 teaspoon paprika
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1 teaspoon dried oregano
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1 medium onion, grated
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70 g (2.5 oz) breadcrumbs
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2 tablespoons chopped cilantro
For the Roasted Vegetables
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2 medium potatoes, sliced into wedges
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1 large carrot, sliced
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Salt and ground black pepper, to taste
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1 teaspoon paprika
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1 teaspoon dried garlic
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2 tablespoons olive oil
For the Creamy Mushroom Sauce
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1 medium onion, finely chopped
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1 tablespoon vegetable oil
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1 tablespoon butter
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½ red sweet bell pepper, finely chopped
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200 g mushrooms (any variety), sliced
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2 garlic cloves, finely grated
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2 tablespoons sour cream
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2 tablespoons mayonnaise
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Salt and ground black pepper, to taste
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1 teaspoon paprika
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½ teaspoon dried garlic
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1 teaspoon dried basil
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150 ml (5.3 oz) warm water
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200 g (7 oz) red cheddar cheese, shredded
For Garnish (Optional)
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Lettuce leaves
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4 radishes, sliced
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½ red bell pepper, julienned
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Fresh dill
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Salt and olive oil for dressing
Step-by-Step Cooking Directions
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Prepare the meat cutlet mixture
In a large bowl, combine minced meat, eggs, salt, pepper, dried garlic, paprika, oregano, grated onion, breadcrumbs, and chopped cilantro. Mix everything thoroughly by hand or using a spoon until well combined. -
Shape the cutlets
Divide the mixture into 10 equal portions. Shape each into oval patties (cutlet shape) and set aside on a tray. -
Prepare the vegetables
In a separate bowl, add sliced potatoes and carrot. Season with salt, pepper, paprika, and dried garlic. Drizzle with olive oil and mix well to coat evenly. -
Preheat oven and set up the baking dish
Preheat your oven to 180°C (356°F). In a large baking dish, arrange the seasoned potatoes and carrots along the sides, leaving space in the middle for the cutlets. -
Sear the cutlets (optional for flavor)
In a pan, heat a little oil and sear the cutlets for 1–2 minutes per side to lock in flavor. This step is optional but enhances the texture. -
Add cutlets to the dish
Arrange the cutlets between the vegetables. Set the baking dish aside while preparing the sauce. -
Prepare the creamy mushroom sauce
In a skillet, heat vegetable oil and butter over medium heat. Add chopped onion and cook for 2 minutes until softened. Add red pepper and cook another 2 minutes. Add sliced mushrooms and grated garlic. Cook for 5–6 minutes until mushrooms are soft and moisture has evaporated slightly. -
Add dairy and spices
Stir in sour cream, mayonnaise, salt, pepper, paprika, dried garlic, and basil. Add warm water and stir to create a smooth sauce. -
Bring sauce to a boil
Let the sauce simmer gently until it begins to bubble. Turn off heat and pour the hot sauce over the cutlets and vegetables in the baking dish. -
Top with cheese and bake
Sprinkle shredded red cheddar cheese over the top. Bake in the preheated oven for 45–50 minutes until bubbly, golden, and cooked through. -
Prepare a fresh side salad
In a bowl, combine lettuce leaves, sliced radish, bell pepper strips, and fresh dill. Lightly season with salt and a drizzle of olive oil. -
Serve
Plate the cutlets with roasted vegetables and spoon over extra sauce. Add salad on the side and serve hot.
Nutritional Information (Per Serving)
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Calories: ~520 kcal
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Protein: 32 g
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Carbohydrates: 18 g
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Fat: 35 g
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Fiber: 4 g
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Sodium: 620 mg
Note: Nutritional values are approximate and depend on specific brands used.
The Origins and Popularity of the Recipe
This dish takes inspiration from Eastern European and Mediterranean cuisines, combining spiced minced meat with baked vegetables and creamy sauces. It’s a comfort food staple across many cultures, especially in family-style cooking. The inclusion of mushrooms, sour cream, and paprika reflects Slavic and Hungarian influences, while the hearty use of olive oil and fresh herbs draws from Mediterranean traditions.
Reasons Why You’ll Love the Recipe
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Combines protein, vegetables, and sauce in one pan
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Satisfying and filling, perfect for family meals
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Easy to make ahead and reheat
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Customizable with other meats or veggies
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Balanced texture: crispy top, juicy cutlets, tender vegetables
Health Benefits
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High in protein from eggs and meat
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Rich in antioxidants from bell peppers, onions, garlic, and mushrooms
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Contains healthy fats from olive oil and dairy
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Provides fiber and vitamins from the roasted vegetables
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Comforting without being overly heavy
Serving Suggestions
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Pair with a fresh green salad
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Serve alongside crusty bread or mashed potatoes
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Enjoy with a cold cucumber yogurt sauce or tzatziki
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Garnish with extra dill or fresh parsley
Cooking Tips
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Don’t overwork the meat to avoid dense cutlets
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Let the sauce thicken before pouring for a richer flavor
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Use a mix of cheeses for a deeper taste
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Taste the sauce before baking to adjust seasoning
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Add a squeeze of lemon juice before serving for brightness
Variations to Try
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Use turkey or lamb instead of beef
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Add chopped spinach or kale to the meat mixture
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Substitute the mushroom sauce with a tomato-based one
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Use sweet potatoes or zucchini in place of carrots
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Try smoked paprika for a deeper flavor
Conclusion
This hearty recipe is everything you want in a baked dish—savory, satisfying, and full of flavor. The juicy meat cutlets baked in a creamy mushroom sauce with roasted vegetables are perfect for feeding a hungry family or serving at casual get-togethers. With flexible ingredients and bold seasoning, this dish easily becomes a weekly staple. Cook with love and enjoy every bite!
Frequently Asked Questions (FAQ)
1. Can I use ground chicken or turkey instead of beef?
Yes! Both options work well. Just ensure you add enough spices to enhance the lighter flavor.
2. Can I freeze this dish?
Yes, bake it fully, let it cool, and then freeze in portions. Reheat in the oven at 180°C until heated through.
3. What can I use instead of mushrooms?
You can substitute mushrooms with zucchini, eggplant, or omit them if you prefer.
4. Is it possible to make this dairy-free?
Yes. Use plant-based sour cream and mayonnaise, and replace cheese with a dairy-free alternative.
5. What breadcrumbs should I use?
Plain or seasoned breadcrumbs work. You can also use panko for added crunch.
6. Can I cook this without an oven?
You can simmer the cutlets in sauce on the stovetop, but baking gives the best texture and flavor.
7. How long does it last in the fridge?
Stored in an airtight container, it will keep for 3–4 days in the refrigerator.
8. Is this dish spicy?
Not inherently. Adjust paprika or add chili flakes if you want heat.
9. Can I add rice or grains to this dish?
Yes, serve over cooked rice, bulgur, or quinoa for a full meal.
10. What’s a good side for this meal?
A crisp green salad or a cucumber yogurt dip adds freshness and balance to the rich main dish.