Pork Krucheniki with Mushrooms
Cut the loin into 8 slices 1 cm thick, pound under plastic wrap to 3–4 mm, and season with salt and pepper. Finely chop the mushrooms and onion and sauté in half the oil for 8–10 minutes, until the liquid evaporates; season with salt, stir in the chopped dill, and cool. Place a spoonful of filling on the edge of each cutlet, roll tightly, and secure with a toothpick. Coat the kruchenyky in flour and fry in the remaining oil on all sides until golden, 6–8 minutes. Transfer to a sauté pan and pour over the sour cream mixed with hot water and a pinch of salt. Simmer covered over low heat for 40 minutes, until the meat is tender; remove the toothpicks before serving.
Ingredients
- ✓Boneless pork loin
- ✓Champignons
- ✓Onion
- ✓Sunflower oil
- ✓Wheat flour
- ✓Sour cream
- ✓Water
- ✓Dill
- ✓Salt
- ✓Ground black pepper
How to cook
- 1
Cut the loin into 8 slices 1 cm thick, pound under plastic wrap to 3–4 mm, and season with salt and pepper.
- 2
Finely chop the mushrooms and onion and sauté in half the oil for 8–10 minutes, until the liquid evaporates; season with salt, stir in the chopped dill, and cool.
- 3
Place a spoonful of filling on the edge of each cutlet, roll tightly, and secure with a toothpick.
- 4
Coat the kruchenyky in flour and fry in the remaining oil on all sides until golden, 6–8 minutes.
- 5
Transfer to a sauté pan and pour over the sour cream mixed with hot water and a pinch of salt.
- 6
Simmer covered over low heat for 40 minutes, until the meat is tender; remove the toothpicks before serving.
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