Beef Schnitzel with Mushroom Sauce
The perfect schnitzel should be crisp on the outside, tender inside and topped with a rich mushroom sauce that is so moreish that you’ll be counting down the days until you next make it.
How long will it take?
What’s the serving size?
What do I need?
- 4 beef schnitzels
- Neutral oil for frying such as avocado oil
For the Mushroom Sauce
- 2 tbsp dried porcini mushrooms
- 2 tbsp butter
- 1 brown onion, finely chopped
- 1 clove garlic, minced
- 500 g button mushrooms, sliced
- 4 tbsp unsalted butter
- 4 tbsp plain flour
- 2 cups beef stock
- 1 tsp balsamic vinegar
- ½ tsp caster sugar
- ¼ tsp dried thyme
- ¼ tsp freshly ground black pepper
- Salt to taste
- 3 tbsp thickened cream (optional)
How do I make it?
- Place porcini mushrooms in a food processor and blitz to grind them. Set aside.
- Melt 2 tablespoons butter in a large frying pan over medium-high heat and add onion; cook until the onion starts to brown. Add garlic and cook for a further minute.
- Add mushrooms and cook for 7-8 minutes or until the liquid from the mushrooms has evaporated. Add ground porcini mushrooms and cook for a further one minute.
- Add 4 tablespoons butter to the pan and melt then add flour and cook, stirring for 2 minutes.
- Add beef stock, balsamic vinegar, thyme, sugar, pepper and salt. Stir continuously until the gravy has thickened, then cover and simmer on very low heat for 5 minutes. If you are using cream, add it while the sauce is simmering.
- While sauce is simmering, cook schnitzel by heating oil to 165C. Cook schnitzels for 3 minutes per side until they are a deep golden brown. Transfer to a plate lined with paper towel.
- Serve schnitzel topped with Mushroom Sauce and sides of your choice such as chips, salad or vegetables.