Beef Schnitzels in Sherry and Mushrooms Sauce

Beef Schnitzels in Sherry and Mushroom Sauce

Photo by Cristina Gonzalez

I have been craving slow cooked-homely stuff for a while… even if it is soooo hot here NZ at the moment… can’t help feeling like “saucy” dishes, I guess is like tea or coffee for me, I never stop drinking hot tea regardless of the time of the year.

These beef schnitzels (aka – very thinly sliced beef steaks) are easy to make, have a bucket load of mushrooms (and a good slug of beautiful Spanish Sherry for good measure) They cook in less time that the classic beef stew, so you don’t even need to use your slow/ pressure cooker, they can just bubble away on the stove while you prepare the side dishes and set the table. They are perfect served with potato mash, or rice; I served mine with brown Basmati rice, just because I am trying to be the healthiest person around :0) and some green beans, steamed and tossed in a bit of olive oil and garlic.

Oh well, now back to salads for a while! For those of you facing winter blizzards, I suggest you get some of this beef under your belt and warm your soul a little. Enjoy!

Beef Schnitzels in Sherry and Mushroom Sauce

Photo by Cristina Gonzalez

Beef Schnitzels in Sherry and Mushroom Sauce

Photo by Cristina Gonzalez

Beef Schnitzel in Sherry and Mushroom Sauce

Yield: 4 Servings

Ingredients

  • 500g (1 lb) Beef schitzels
  • salt & pepper
  • flour
  • 1/4 cup olive oil
  • 1/2 medium onion, chopped
  • 1 teaspoon crushed garlic
  • 300g (10 oz) brown button mushrooms (or white) wiped clean & thickly sliced
  • 1 tablespoon fresh thyme
  • 1/4 cup sherry
  • 1 cup good quality - low sodium beef stock, warmed

Directions

  1. Cut beef schnitzels in half, pat dry with paper towels & season with salt and pepper. Place some flour in a small plate and dredge beef, shaking off excess flour
  2. Heat up olive oil in big frying pan oven medium/high heat. Fry beef schnitzels in 2 batches, placing them in just one layer. Take out to and dinner plate. Reserve
  3. Fry onion in the same pan over medium heat for 5 minutes (add a little water to help scraping the juices stuck in the bottom of the pan) Add garlic, sliced mushrooms & thyme. Cook until mushrooms start to soften. Add sherry and let evaporate slightly
  4. Return beef to the pan, stir in stock. Simmer covered for 35 - 40 minutes or until beef is tender, shaking the pan occasionally
  5. Serve with potato mash or rice and some steamed greens
http://www.danceofsaucepans.com/beef-schnitzels-sherry-mushrooms-sauce/

 

 

 

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