Recipe(tried): UKRAINIAN Cutlets Kyiv Style with gravy

Cutlets, Kyiv Style with Mushroom Gravy:

Cutlets may be prepared a day or so ahead and reheated, and may also be frozen without loss of flavor. The mushroom gravy is also delicious with meats, noodles, rice, buckwheat, or other kasha.

1 pound lean ground beef
1 1/2 pounds lean ground pork
1 medium herring fillet, skinned and boned, or 4 ounces anchovies
1/2 cup milk
1 large egg
1 tablespoon bread crumbs
1 tablespoon melted butter
1 teaspoon salt
1 teaspoon ground pepper
1 medium onion
1 cup mashed potatoes

1/2 cup flour
1/4 cup oil
2 cups meat stock
2 bay leaves

Place beef and pork in a large bowl and add finely chopped herring or anchovies. Add milk, egg, bread crumbs, butter, salt, pepper, chopped onion, and potatoes; mix well. Lightly form meat into 2 inch balls, roll in flour, and flatten into ovals. In a deep skillet, brown cutlets in oil, turning once. Pour stock over the cutlets and add bay leaves. Cover and simmer 15 minutes.

Mushroom gravy:

1/2 pound fresh cultivated mushrooms
1 tablespoon oil
2 tablespoons butter
2 tablespoons flour
1 teaspoon sugar
1/2 cup meat stock
1 cup light cream
salt and ground black pepper to taste

Wipe mushrooms with a wet paper towel and slice. Saute lightly in oil. In skillet, heat butter until bubbly, stir in flour, and cook until golden. Add stock and mushrooms and cook, stirring, until the gravy thickens. Add cream. Add salt and pepper to taste. Pour gravy over the cutlets and simmer uncovered about 15 minutes.