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?
30 minutes
What’s the serving size?
Serves 4
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.
