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/

 

 

 

Meatballs with Melted Mozzarella

Meatballs with Melted Mozzarella

Photo by Cristina Gonzalez

Ahhh meatballs, there is something comforting about wholesome meatballs, especially if they are smothered in a rich tomato sauce… served with loads of crusty bread, if possible, and maybe… some melted mozzarella on top? Oh yes, now we are talking! Just what the doctor ordered.

I was happily eating my noodles and stir fries, catching up on my Asian food fix when I suddenly remembered these amazing meatballs we had at a tapas bar back in Spain, super-moist and “pillowy”…well-seasoned, hovering on a bed of thick tomato and peppers sauce.. and that was it, I knew it, my Spanish food withdraw-syndrome had just kicked in…

This is the perfect recipe for a lazy Sunday afternoon, as the sauce needs a little time to cook, all good things take time. On the plus side, it freezes well so there is no harm in making a double batch and for a change, you can serve the meatballs with spaghetti and some Parmesan cheese… for one of those days you crave something good but don’t really feel like cooking.

Meatballs

Meatballs

We ended up having the left overs on a sub… he he… I promise there are some meatballs there, buried in tomato sauce goodness and gooey melted mozzarella :0)

Meatballs with Melted Mozzarella

Photo by Cristina Gonzalez

Meatballs with Melted Mozzarella

Yield: 4 Servings

Ingredients

  • oil spray
  • 1/2 cup shredded mozzarella cheese
  • crusty bread to serve
  • Meatballs
  • 2 slices of bread (60g - 2oz)
  • 1/2 cup milk
  • 300g (10 oz) beef mince
  • 200g (7 oz) pork mince
  • 1 free range egg
  • 1 tablespoon chopped fresh parsley
  • 2 garlic cloves, crushed
  • salt and pepper
  • Rich Tomato Sauce
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves, finely chopped
  • 1 small red pepper, diced
  • 1 small green pepper, diced
  • 2 cups "sugo di pomodoro" (aka - tomato sauce or tomato pasta sauce)
  • 1 tablespoon mixed chopped fresh herbs (thyme, oregano, rosemary...)
  • 1 bay leaf
  • 1/2 red chili seeded - optional

Directions

  1. Break bread slices into chunks. Combine with the milk in a bowl, and let it soak for 10 minutes or until really soft. Scoop bread out and squeeze milk out
  2. Place bread, together with all meatball ingredients in a big bowl and mix with your hands until they are well combined (try to handle the mixture as little as possible) Cover with cling film and keep in the fridge for a couple of hours if you have time to let flavours mingle
  3. Prepare the sauce - heat oil in big frying pan over medium - lowish heat. Cook onion, garlic & peppers covered, stirring occasionally until really soft (stir in herbs, chili & bay leaf half way through) - add a little water if it stars catching at the bottom - it will take around 30 - 40 minutes
  4. Uncover vegetables, stir in tomato sauce. Let reduce a little
  5. Meanwhile, preheat fan forced oven to 210° C (410° F) - for conventional ovens, increase temperature by 10 - 20 degrees. Line a big baking tray with non-stick baking paper. Get meatball mixture out of the fridge. To check seasoning, fry a little teaspoon full of the mixture, try it and adjust seasoning accordingly if needed
  6. Form the mixture into about 18 balls of 40g each (if you have, try using a 1+1/2 Tablespoon dough scoop to roughly form the balls, then wet your hands and smooth them out a little) try not to compact the meat too much, as that will result into tougher meatballs. Arrange meatballs in the prepared tray, spray with oil and cook in the preheated oven for about 13 minutes (they will finish cooking in the sauce)
  7. Add meatballs to the sauce, stirring carefully. Simmer for 15 minutes
  8. Place meatballs in a ovenproof dish (terracota works really well and looks pretty on the table) sprinkle mozzarella on top. Place under a hot grill for a couple of minutes or until the mozzarella has melted. Serve with plenty of good quality crusty bread
http://www.danceofsaucepans.com/meatballs-melted-mozzarella/