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Categories
Dinner
Beef
Lunch
9 June 2022
Categories
Dinner
Beef
Lunch
Veal or Beef Schnitzel with Mushroom Sauce
Ingredients: -
4 crumbed veal schnitzels or beef schnitzels
30 g butter
1 onion (80 g), finely chopped
1/4 cup (60 ml) dry sherry, white wine, or additional beef stock (optional)
2 tsp plain flour
1/2 cup (125 ml) beef stock
125 g button mushrooms, sliced thinly
2 Tbsp cream
METHOD: -
Cook the crumbed schnitzels until golden and heated through, about 3 mins each side. Keep warm
Melt the butter in a large frying pan over medium heat.
Add the onion to the pan and cook until softened.
Pour in the sherry, wine or extra stock and bring to the boil.
Stir in the flour and beef stock. Continue stirring until the sauce comes to the boil and thickens.
Add the mushrooms and cook for 3 to 5 minutes, until tender.
Stir in the cream and heat through.
Place the schnitzels on warmed plates and spoon the mushroom sauce over the top. Serve with pasta, mashed potatoes, french fries, and your favourite salad.
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