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/

 

 

 

Beef and Sherry Pies with Crispy Potato Top

 

Beef & Sherry Pies with Crispy Potato Top

Photo by Cristina Gonzalez

Stews and casseroles are our bread and butter in Spain. Meat, fish or pulses together with vegetables and wine, in most cases, all simmered to tender perfection… We cook almost all of our meats and pulses in the pressure cooker, nobody has seen a crock pot in Spain, well at least where I am from.

Pressure cookers are fantastic, I know I have mentioned it before, but the truth is, if I could choose just one kitchen utensil, without a doubt I would hang on to my beloved pressure cooker. They transform the tougher cuts of meat into a melt-in-your-mouth delight, full of flavour in a fraction of the time traditional methods will take. I understand a lot of people are put off by the thought that is a dangerous device, but they have come a looooong way since those frightening “ceiling-splattering” explosions. Now they are easy to use and have amazing safety features.

Beef & Sherry Pies with Crispy Potato Top

Photo by Cristina Gonzalez

I won’t tire to recommend the pressure cooker; if the lack of time is your thing… this is the answer for you, and bonus, it will save you energy!

These Beef and Sherry pies are the ultimate comfort food, without the crazy calories! And the crispy potato top, honestly it is to die for!

BEEF & SHERRY PIES WITH CRISPY POTATO TOP

Yield: 4 individual pies

BEEF & SHERRY PIES WITH CRISPY POTATO TOP

Ingredients

  • 750 g ( 1 1/2 lb) lean gravy beef, cubed
  • salt & pepper
  • 3 tablespoons flour
  • 3 tablespoons olive oil
  • 1 medium onion, chopped
  • 1-2 garlic clove, minced
  • 1 tablespoon tomato paste
  • 1 big carrot, sliced
  • 155 g (5 oz) white button mushrooms, sliced
  • 1/2 cup semi-sweet Sherry wine (or you can use Port)
  • 1/2 cup red wine
  • 1 spring each of thyme & rosemary
  • 1 bay leaf
  • 1/2 cup beef stock (warmed)
  • Crispy Potato Top (Galette)
  • 3 small Agria potatoes (or any other floury variety) peeled
  • 1 tablespoon extra virgin olive oil
  • 1/4 teaspoon finely chopped rosemary
  • pinch of garlic salt
  • oil spray

Directions

  1. Heat 1 tablespoon of the oil in a large frying pan over medium/high heat. Season meat and place in a plastic bag with the flour. Close and toss around, shake off excess flour from the meat. Brown beef in batches transferring to the pressure cooker or a big casserole as they brown. Add a little more oil to the frying pan between batches
  2. Add the rest of the oil (about 1 tablespoon) to the pan and lower the heat to medium/low. Cook onion and garlic for 5 minutes, scraping the bottom carefully with the wooden spoon to catch any concentrated beef juices
  3. Add tomato paste, cook for 1 minute, stirring. Add carrots and mushrooms, cook until mushrooms start to soften
  4. Stir in wine, herbs and bay leaf to the pan, let reduce for about 3 minutes. Add warmed stock and combine. Pour mixture over the beef in the pressure cooker/casserole. Close pressure cooker, rise heat to maximum until both rings come up, lower heat to a minimum and cook for 30 minutes. If using a casserole, cook meat covered for about 2 hours or until meat is tender, stirring occasionally - you might have to add a little more stock along the way, just make sure the base of the casserole doesn't catch and burn
  5. Crispy Potato Top (Galette)
  6. Preheat oven to 190° C (375° F)
  7. Slice potatoes into 1.5 mm (0.06 in)or as thin as possible (your mandolin slicer if you have it, will make this job a breeze)
  8. Put one of the individual round casseroles/wide ramekins you will be using upside down in a sheet of non-stick baking paper, mark 4 circles close to each other. Spray them with oil and place potatoes overlapping in rows within the circles to cover fully
  9. Place the rest of the ingredients in a small bowl, combine. Brush potatoes with this mixture; cook in the preheated oven for about 25 minutes or until crisp around the edges and soft in the middle

Notes

Place beef in individual round casseroles/wide ramekins. Top with the crispy potato galette and serve immediately

http://www.danceofsaucepans.com/beef-sherry-pies-crispy-potato-top/