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Beef escalope with mushrooms

Beef escalope with mushrooms


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First mix, a little flour with salt and pepper, then if the slices of meat are too thick, beat them a little with a hammer, season them to taste and pass them through the flour.

Finely chop the onion and garlic and cut the cherry tomatoes into small pieces.

In a large pan put 6-7 tablespoons of olive oil and fry the pieces of meat on both sides until lightly browned, then put them on a plate and cover (to keep warm).

We change the oil and in the same pan we put the onion and the garlic to harden, and when they start to brown slightly we put the mushrooms in the pan and leave it on the fire until it leaves all the water, then we put the wine and let it evaporate, then we put the cherry tomatoes and 1 hot soup polish.

Let it simmer until the mushrooms are ready (taste them and notice immediately), and if necessary add another hot soup to have a little sauce, season with salt and pepper.

At the end, put the pieces of meat in the pan with mushrooms, cover them with mushrooms and let them simmer for 5-10 minutes. Set aside and sprinkle with chopped green parsley.

We serve with great appetite !!!


Vita escalope with sour cream sauce and mushrooms

Whenever you have guests and you don't know what to prepare, try the escalope with sour cream and mushrooms, you will be appreciated :). It can be prepared with both beef and pork. Here is the recipe:

We take the meat and cut it into 7-8 mm thick slices, then with the help of a meat beater we beat it well to fry.

We slice the meat through flour and put them in a hot pan, in which we poured 2 tablespoons of olive oil. Brown them for 2 minutes on each side, season them with salt and pepper, then place them in an oven tray with 2-3 sprigs of fresh rosemary and crushed garlic cloves. We pour a little olive oil and water over everything. Put them in the oven at 200 degrees for 20-25 minutes or until the sauce in the pan evaporates, be careful not to burn!

Meanwhile, clean the onion and cut it into small cubes, do the same with the pepper, then wash the mushrooms and slice them thinly. After the meat is ready, put it aside, using the same tray, put it on the stove, remove the other garlic (sauce, rosemary), leave them inside, add a little olive oil if necessary, put the onion to harden. When it turns golden, add the peppers, after 5 minutes add the mushrooms. Add salt and pepper.

Temper until the mushrooms soften then add the wine, let it boil for 5 minutes then add the milk and sour cream. Leave on medium heat until the sauce thickens, taste to see if you need more salt or pepper and then put the meat on top to heat. Sprinkle freshly chopped parsley on top, they can be served with a garnish of potatoes or rice.


First of all, the pieces of veal will not be beaten like a schnitzel, but will be left as I sliced ​​them.

We will prepare meat for escalope : & # 8211 sprinkle each slice of meat with salt and pepper, then roll in flour, shake well and put in a pan with butter and oil over high heat for 3-4 minutes, just as it changes color and they become a little brown.

Being extremely thin slices, they immediately penetrate becoming soft and tasty.

Candy in a calendar box

Chocolate fruit bouquet

Chocolate Basket

Box of 4 chocolate hearts

While the meat is cooking on the fire, we will take care of escalope sauce .

We will put hot butter in another pan, following the finely chopped onion and left to harden until it becomes translucent.

The mushrooms will be cleaned of the tails, they will be washed very well and cleaned of the skin.

Then they will be cut into slices or quarters, they will be put over the onion in the stew, until the water will drop from them.

Put the crushed garlic with the palm of your hand, in order to better preserve its flavor.

When the mushrooms soften a little, we will add the cream, letting it boil for about 10 minutes, after which we will season it with salt and pepper.

Then put the slices of meat, wine and leave for another 5 minutes to combine the flavors, then turn off the heat.

escalope it can be served with fresh bread, toast or even polenta.

For the appearance, chop a little fresh parsley and sprinkle on top.

Because it is a food with S.O.S, the right gaskets are: pasta, natural potatoes, rice with vegetables, couscous, etc.


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Pork escalope with mushrooms and onions

  • Cut the chop into 1 cm thick slices, salt, pepper and beat with a hammer.

Add them to the flour and fry them in the pan where the oil and butter have been heated, until they change color slightly, in the meantime cut the onion into small pieces and the kaizer julienne.
When they are ready, take them out on a plate.

In the remaining fat, put the onion to harden and let it harden, add the kaizer, when it has browned, quench it with the wine, then add the broth and half a glass of water.

Let everything boil for 20 minutes then add the chops over the sauce .. if necessary add more water until the meat is covered ..

When the sauce has dropped by half, add the mushrooms, leave on the fire for another 10-15 minutes and season with salt and pepper.


Beef escalope with mushrooms - Recipes

Cutlets are a delicious dish. It is found in a variety of recipes. Here is a very successful one.

What you need for 2 large portions (picture 1)
& # 8211 500 gr beef
& # 8211 300 gr of mushrooms
& # 8211 3 cloves of garlic
& # 8211 100 gr of butter
& # 8211 50 ml oil
& # 8211 flour, thyme, chili, salt
& # 8211 100 ml tomato juice

Work plan:
& # 8211 cut the meat and beat it like schnitzels. Sprinkle thyme and salt over it (picture 2)
& # 8211 we roll the meat through flour (picture 3) and brown it on one side and on the other (picture 4)
& # 8211 Melt the butter in the pan (picture 5), where we fry the garlic and mushrooms (picture 6)
& # 8211 after the mushrooms have softened, add the meat (picture 7). Pour enough water to cover (picture 8), tomato juice (picture 9) and sprinkle with chili (picture 10)
& # 8211 after about 10 minutes we add the wine (picture 11)
& # 8211 Let it simmer until it drops. Good appetite! (picture 12)

Preparation time: 50 minutes
Price: 8 / lei portion (may vary depending on where you take the ingredients)


Beef escalope with mushrooms

Cut the meat, not really into cubes, rather strips 3-4 cm long and 1-2 cm thick. It is important to cut it perpendicular to the fiber, not along it. Sprinkle with flour and lightly fry on all sides in oil. Set aside.

Finely chop the onion and sauté in butter. Leave for 2-3 minutes. Add the diced mushrooms, a little dried thyme, salt and pepper to taste.

When they have left their mushrooms in the water, add the fried meat, mix, leave for 5 minutes.

Add 200ml of water, mix again and leave to boil, with a lid on medium heat, for 20 minutes.

Take the lid off and let it simmer for another 15 minutes.

Sprinkle with finely chopped dill and serve.

It goes well with a Cous Cous and a dry red wine, something simple and good. For example Redeemer Refosco.


Calf sparrows, must be made of tender meat (to cook very quickly), so you will avoid being beaten with a hammer by snails.

In a Teflon pan with butter and oil when heated, they will put calf sparrows (in turn, if there is not enough space) fried it about 3-4 minutes on each side, after they have been previously seasoned with salt, pepper and powdered with white flour.

Calf sparrows, they will be left to fry until they change meat color (must remain juicy, not hard fried), then removed from the lard on a waiting plate until use.

In the butter left, after frying the veal sparrows, will be put mushrooms, cleaned and removed the tails, cut into slices appropriately thick, sprinkled with salt, cooking stifled (until it decreases from the juice left), about 15 minutes (not too long, because we want to keep the sweet taste), stirring occasionally with a spatula.

Over mushrooms, will be added cooking cream beaten with dry white wine, 1-2 tablespoons lemon juice, letting it boil, seasoned with salt and pepper (after gus).

Candy in a calendar box

Chocolate fruit bouquet

Chocolate Basket

Box of 4 chocolate hearts

a Jena rectangular vessel, they will sit down calf sparrows, over which it will be poured the mushroom sauce, the pickled capers (for flavor), then add the grated Parmesan cheese (in abundance).

The dish will be put in the preheated oven at 200 degrees, for 10 minutes (how much will the surface au gratin).

The veal escalope, can be served with a rice garnish with mashed potatoes but it will be just as good tasty, served as such with mushroom sauce, with toast or fresh bread, sprinkled with finely chopped fresh parsley (for decoration).


Method of preparation

We take the meat and cut it into 7-8 mm thick slices, then, with the help of a meat beater, we beat it well to freeze.

We slice the meat through flour and put them in a hot pan, in which we poured 2 tablespoons of olive oil. Brown them for 2 minutes on each side, season them with salt and pepper, then place them in an oven tray with 2-3 sprigs of fresh rosemary and crushed garlic cloves. We pour a little olive oil and water over everything. Put them in the oven at 200 degrees for 20-25 minutes or until the sauce in the pan evaporates, be careful not to burn!

Meanwhile, clean the onion and cut it into small cubes, do the same with the pepper, then wash the mushrooms and slice them thinly. After the meat is ready, put it aside using the same tray, put it on the stove and remove the garlic. Leave the others (sauce, rosemary) inside, add a little olive oil if necessary, put the onion to harden. When it turns golden, add the peppers, after 5 minutes add the mushrooms. Add salt and pepper. Heat until the mushrooms soften, then add the wine, let it boil for 5 minutes, then add the milk and cream. Leave it on medium heat until the sauce thickens, taste to see if you need more salt or pepper, then put the meat on top to heat. . Sprinkle freshly chopped parsley on top. They can be served with a garnish of potatoes or rice. Good appetite!


Video: Μοσχάρι με μανιτάρια με βελούδινη σάλτσα μαυροδάφνης! Greek Cooking by Katerina (October 2022).