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/

 

 

 

Sweet and Sour Chicken Stir-Fry

Sweet and Sour Chicken Stir Fry

Photo by Cristina Gonzalez

An oldie but a goodie, the good ol’ sweet and sour chicken, minus the greasy deep-frying part; I really reserve the deep-frying for special occasions like authentic Spanish croquetas or my new favorite, the only recipe my beloved partner has in his repertoire, beer battered fresh caught snapper fillets (more on this shortly) So I am cheating a bit on the old version, but you will love this stir-fry type with a fraction of the fat and sugar and a ton flavor that will knock your socks off, and that is a promise.

I have used passata (my pantry staple pureed Italian tomatoes) instead of the widely used ketchup; passata it so versatile is amazing, I have tried many Italian brands and I won’t settle for anything but Mutti, it is thick and velvety, packed with flavor, and the best part, the ingredients read: tomato 99.5%, salt. Period. If you can get your hands on some, stock the pantry!! Ketchup is loaded with sugar, and since we are already adding sugar and pineapple juice to the sauce, I just don’t see the point of adding another sugary ingredient, so I kept it simple.

Where were we? Back to the sweet and sour chicken… perfect weekday dinner, achieved in just over half an hour! What else can you ask for? Veggies? No worries, we have added 2 whole pepper s and a big onion, and some canned pineapple in juice… but I am afraid that doesn’t count. Serve with some steamed basmati or jasmine rice, although if you want to be super-good you can serve it with brown rice or even cauliflower rice if you really want to be an angel :0)

Sweet and Sour Chicken Stir Fry

Photo by Cristina Gonzalez

Sweet and Sour Chicken Stir Fry

Photo by Cristina Gonzalez

Sweet and Sour Chicken Stir-Fry

Yield: 4 Servings

Ingredients

  • 750g (1.5 lb) chicken, skinless, boneless, cut in 1in pieces (I used chicken tenderloins)
  • salt & pepper
  • 3 tablespoons vegetable oil (I used sunflower oil)
  • 1 medium onion, chopped
  • 1 red pepper, chopped coarsely
  • 1 green pepper, chopped coarsely
  • 1 teaspoon crushed garlic
  • 1 tablespoon crushed ginger
  • pinch chili flakes
  • 150g (5oz) pineapple in juice, drained & chopped. Reserve juice
  • spring onions (scallions) thinly sliced, to serve
  • Sweet & Sour Sauce
  • 1/3 cup passata (tomato puree)
  • 1/2 cup reserved pineapple juice
  • 2 tablespoons sugar
  • 1 tablespoon soy sauce
  • 3 tablespoons cider vinegar (or white vinegar)
  • 1/4 cup chicken stock
  • 1 tablespoon cornflour
  • 1 tablespoon cold water

Directions

  1. Season chicken pieces with salt and pepper. Heat one tablespoon of the oil in a big frying pan over medium/high heat. Cook 1/2 of the chicken until browned all over. Reserve. Brown the rest of the chicken on another tablespoon of oil. Remove from the frying pan and set aside
  2. In the same pan, heat up another tablespoon of oil over medium heat. Cook onion and peppers for 3 - 4 minutes. Add garlic, ginger and chili flakes. Cook for one more minute
  3. Sweet & Sour Sauce: place ingredients in a medium bowl and stir until sugar has dissolved.
  4. Add pineapple and reserved chicken (and its juices) to the pan. Stir in sweet & sour sauce and bring to the boil. Mix cornflour and cold water in a small bowl, add to the pan and cook for a few minutes until sauce starts to thicken
  5. Serve chicken with topped with sliced spring onions and some steamed Basmati or Jasmine rice
http://www.danceofsaucepans.com/sweet-sour-chicken-stir-fry/