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/

 

 

 

Sauté Mushrooms with Serrano Ham

 

Sauté Mushrooms with Serrano Ham

Photo by Cristina Gonzalez

Mushrooms and Serrano Ham is a well-known combination in the Spanish tapas world, with loads of garlic, of course and some wine, for sure and we couldn’t miss a sprinkle of parsley… it only had to dance flamenco to be even more typical Spanish!

This is the perfect little tapa, accompanied by some good ol’ crusty bread or can easily be transformed into a tasty side dish to go with any meat or fish, for that matter; it makes really good friends too with fried eggs for a light brunch.

Champinon con Jamon

This mushroom recipe it is really versatile and it can be put together pretty quickly. You might want to use chorizo instead of Serrano Ham (the Spanish version of the Italian Prosciutto) if you would like more kick; In a pinch, you could even use smoky bacon.

My mum used this recipe to cook oyster mushrooms which I absolutely love, but I had a look in the shops and at least here in New Zealand you pay a little fortune for a tiny tray, so I decided to use the more reasonably priced white button mushrooms, although it is not the same… If you can source wild mushrooms of any sort, I urge you to try them in this recipe, the combination of flavours it is really something special.

Well, here you have it, another little morsel from my beloved Spain… I’d say… Olé!

Saute Mushrooms with Serrano Ham

Photo by Cristina Gonzalez

Sauté Mushrooms with Serrano Ham

Ingredients

  • 2 - 3 tablespoons extra virgin olive oil
  • 50g (1.7 oz) Serrano Ham (or Prosciutto) in one thick slice of 0.5cm - 0.2in, diced
  • 3 garlic cloves, peeled & sliced
  • 2 teaspoons flour
  • 500g (1.1 lb) white button mushrooms, wiped clean & sliced
  • salt & ground white pepper
  • small red chili, seeded & sliced (optional)
  • Garlic, parsley & wine "add-on"
  • 1 + 1/2 garlic cloves, peeled & minced
  • 1 teaspoon chopped parsley
  • 1/2 cup white wine (you can use Sherry as well, it goes great in this recipe)
  • 2 tablespoons water

Directions

  1. Heat oil in a big frying pan over medium heat. Add garlic and Serrano ham (add chili if using) Cook stirring for a couple of minutes. Add flour and cook stirring for one more minute
  2. Add sliced mushrooms to the pan with about 2 tablespoons of water, lower the heat a little and cook until mushrooms start to soften a little
  3. Mix in a bowl the "add-on" ingredients and stir in the mixture to the mushrooms
  4. Let sauce reduce by half (10 - 15 minutes) it should be thick and shiny
  5. Season with white pepper and salt if necessary, bear in mind Serrano ham it is quite salty, try mushrooms before you add any salt, to avoid going overboard
  6. Serve as a tapa, with crusty bread or as a side dish
http://www.danceofsaucepans.com/saute-mushrooms-serrano-ham/