With all the patties out of the skillet, you’ll build the sauce, which is just a matter of cooking some mushrooms down in butter along with some Worcestershire and garlic, and then stirring in some flour, followed by some beef stock.
At this point the patties can head back in to simmer. (As you can see, a big pan is necessary!)
The simmering process should take about thirty minutes and you’ll finish it all off by stirring in some sour cream. It gives it a little bit of a stroganoff vibe.
Which means that these are absolutely perfect over mashed potatoes or egg noodles. (Personally, I will always take an opportunity to eat more mashed potatoes.)
Called mielone kotlety, which translates to “ground cutlets,” or klupskies, you’ll sometimes find these with veal in the mix as well or served on rye bread instead of in a gravy. Like any good regional dish, these have as many iterations as there are families who make them.
