Panko-crumbed beef schnitzel drizzled with a luscious mushroom sauce and served on a bed of smooth mash potato with a fresh salad. What more could you ask for, Chef, except maybe seconds?
Beef Schnitzel & Mushie Sauce
Beef Schnitzel & Mushie Sauce
with mashed potato & fresh salad leaves
Hands on Time: 15 - 30 minutes
Overall Time: 35 - 60 minutes
Ingredients:
- Beef
- Beef Schnitzel (without crumb)
- Button Mushrooms
- Cake Flour
- Fresh Chives
- Full Cream UHT Milk
- Garlic Clove
- Garlic Cloves
- Panko Breadcrumbs
- Potato
- Salad Leaves
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Egg/s
- Paper Towel
- Butter
- Seasoning (salt & pepper)
- Milk (optional)
MASH Potato
Place the Potato in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
MARVELLOUS MUSHROOMS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the mushrooms until golden, 5-6 minutes (shifting occasionally). In the final 1-2 minutes, add the garlic and fry until fragrant. Remove from the pan and season.
MUSHIE SAUCE
Place a pan over medium heat with 10g [20g]|#7DA0D7 of butter. Once melted, vigorously whisk in 5g [10g]|#7DA0D7 of the flour to form the roux. Cook out for 1-2 minutes, stirring constantly. Slowly whisk in the milk until the sauce thickens slightly. If the béchamel is too thick for your liking, add an extra splash of water. Add the mushrooms, and seasoning. Cover to keep warm, whisking in a splash of warm water if it’s too thick before serving.
CRUMBED SCHNITZEL
Whisk 1 egg in a bowl. Prepare two shallow dishes: one containing the flour (seasoned lightly), and one containing the crumb. Coat the schnitzel in the seasoned flour, dusting off any excess flour. Coat in the whisked egg, and lastly the crumb. Repeat this step with each schnitzel. Set aside.
FRY THE SCHNITZEL
Place a pan over medium heat with enough oil to cover the base. When hot, fry the crumbed schnitzel until browned, 30-60 seconds per side. Remove from the pan, drain on paper towel, and season.
DRESS THE SALAD
In a bowl, toss the salad leaves with a drizzle of olive oil and seasoning.
PLATE
Dish up the silky mash Potato and golden crispy beef schnitzel. Pour over the mushroom sauce and serve the dressed salad on the side. Garnish with chives. Yummy!
MASH Potato
Place the Potato in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
MARVELLOUS MUSHROOMS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the mushrooms until golden, 5-6 minutes (shifting occasionally). In the final 1-2 minutes, add the garlic and fry until fragrant. Remove from the pan and season.
MUSHIE SAUCE
Place a pan over medium heat with 10g [20g]|#7DA0D7 of butter. Once melted, vigorously whisk in 5g [10g]|#7DA0D7 of the flour to form the roux. Cook out for 1-2 minutes, stirring constantly. Slowly whisk in the milk until the sauce thickens slightly. If the béchamel is too thick for your liking, add an extra splash of water. Add the mushrooms, and seasoning. Cover to keep warm, whisking in a splash of warm water if it’s too thick before serving.
CRUMBED SCHNITZEL
Whisk 1 egg in a bowl. Prepare two shallow dishes: one containing the flour (seasoned lightly), and one containing the crumb. Coat the schnitzel in the seasoned flour, dusting off any excess flour. Coat in the whisked egg, and lastly the crumb. Repeat this step with each schnitzel. Set aside.
FRY THE SCHNITZEL
Place a pan over medium heat with enough oil to cover the base. When hot, fry the crumbed schnitzel until browned, 30-60 seconds per side. Remove from the pan, drain on paper towel, and season.
DRESS THE SALAD
In a bowl, toss the salad leaves with a drizzle of olive oil and seasoning.
PLATE
Dish up the silky mash Potato and golden crispy beef schnitzel. Pour over the mushroom sauce and serve the dressed salad on the side. Garnish with chives. Yummy!
MASH Potato
Place the Potato in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
MARVELLOUS MUSHROOMS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the mushrooms until golden, 6-7 minutes (shifting occasionally). In the final 1-2 minutes, add the garlic and fry until fragrant. Remove from the pan and season.
MUSHIE SAUCE
Place a pan over medium heat with 30g [40g]|#7DA0D7 of butter. Once melted, vigorously whisk in 15g [20g]|#7DA0D7 of the flour to form the roux. Cook out for 2-3 minutes, stirring constantly. Slowly whisk in the milk until the sauce thickens slightly. If the béchamel is too thick for your liking, add an extra splash of water. Add the mushrooms, and seasoning. Cover to keep warm, whisking in a splash of warm water if it’s too thick before serving.
CRUMBED SCHNITZEL
Whisk 2 eggs in a bowl. Prepare two shallow dishes: one containing the flour (seasoned lightly), and one containing the crumb. Coat the schnitzel in the seasoned flour, dusting off any excess flour. Coat in the whisked egg, and lastly the crumb. Repeat this step with each schnitzel. Set aside.
FRY THE SCHNITZEL
Place a pan over medium heat with enough oil to cover the base. When hot, fry the crumbed schnitzel until browned, 30-60 seconds per side. Remove from the pan, drain on paper towel, and season.
DRESS THE SALAD
In a bowl, toss the salad leaves with a drizzle of olive oil and seasoning.
PLATE
Dish up the silky mash Potato and golden crispy beef schnitzel. Pour over the mushroom sauce and serve the dressed salad on the side. Garnish with chives. Yummy!
MASH Potato
Place the Potato in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
MARVELLOUS MUSHROOMS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the mushrooms until golden, 6-7 minutes (shifting occasionally). In the final 1-2 minutes, add the garlic and fry until fragrant. Remove from the pan and season.
MUSHIE SAUCE
Place a pan over medium heat with 30g [40g]|#7DA0D7 of butter. Once melted, vigorously whisk in 15g [20g]|#7DA0D7 of the flour to form the roux. Cook out for 2-3 minutes, stirring constantly. Slowly whisk in the milk until the sauce thickens slightly. If the béchamel is too thick for your liking, add an extra splash of water. Add the mushrooms, and seasoning. Cover to keep warm, whisking in a splash of warm water if it’s too thick before serving.
CRUMBED SCHNITZEL
Whisk 2 eggs in a bowl. Prepare two shallow dishes: one containing the flour (seasoned lightly), and one containing the crumb. Coat the schnitzel in the seasoned flour, dusting off any excess flour. Coat in the whisked egg, and lastly the crumb. Repeat this step with each schnitzel. Set aside.
FRY THE SCHNITZEL
Place a pan over medium heat with enough oil to cover the base. When hot, fry the crumbed schnitzel until browned, 30-60 seconds per side. Remove from the pan, drain on paper towel, and season.
DRESS THE SALAD
In a bowl, toss the salad leaves with a drizzle of olive oil and seasoning.
PLATE
Dish up the silky mash Potato and golden crispy beef schnitzel. Pour over the mushroom sauce and serve the dressed salad on the side. Garnish with chives. Yummy!
Frequently Asked Questions
What is the preparation time for Beef Schnitzel & Mushie Sauce?
The preparation time for Beef Schnitzel & Mushie Sauce with mashed potato & fresh salad leaves is between 15 and 30 minutes.
What is the total time required to make Beef Schnitzel & Mushie Sauce with mashed potato & fresh salad leaves?
The total time required to make Beef Schnitzel & Mushie Sauce with mashed potato & fresh salad leaves is between 35 and 60 minutes.
How many servings does Beef Schnitzel & Mushie Sauce provide?
4 servings
What are the main ingredients in Beef Schnitzel & Mushie Sauce?
Beef, Beef Schnitzel (without crumb), Button Mushrooms, Cake Flour, Fresh Chives, Full Cream UHT Milk, Garlic Clove, Garlic Cloves, Panko Breadcrumbs, Potato, Salad Leaves
What is the nutritional information of Beef Schnitzel & Mushie Sauce?
Calories: 607, Carbs: 86 grams, Fat: grams, Protein: 52.2 grams, Sugar: 8.1 grams, Salt: 188 grams
How do I prepare Beef Schnitzel & Mushie Sauce?
FRY THE SCHNITZEL: Place a pan over medium heat with enough oil to cover the base. When hot, fry the crumbed schnitzel until browned, 30-60 seconds per side. Remove from the pan, drain on paper towel, and season. MUSHIE SAUCE: Place a pan over medium heat with 10g [20g]|#7DA0D7 of butter. Once melted, vigorously whisk in 5g [10g]|#7DA0D7 of the flour to form the roux. Cook out for 1-2 minutes, stirring constantly. Slowly whisk in the milk until the sauce thickens slightly. If the béchamel is too thick for your liking, add an extra splash of water. Add the mushrooms, and seasoning. Cover to keep warm, whisking in a splash of warm water if it’s too thick before serving. MARVELLOUS MUSHROOMS: Place a pan over medium-high heat with a drizzle of oil. When hot, fry the mushrooms until golden, 5-6 minutes (shifting occasionally). In the final 1-2 minutes, add the garlic and fry until fragrant. Remove from the pan and season. MASH POTATO: Place the potato in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover. DRESS THE SALAD: In a bowl, toss the salad leaves with a drizzle of olive oil and seasoning. PLATE: Dish up the silky mash potato and golden crispy beef schnitzel. Pour over the mushroom sauce and serve the dressed salad on the side. Garnish with chives. Yummy! CRUMBED SCHNITZEL: Whisk 1 egg in a bowl. Prepare two shallow dishes: one containing the flour (seasoned lightly), and one containing the crumb. Coat the schnitzel in the seasoned flour, dusting off any excess flour. Coat in the whisked egg, and lastly the crumb. Repeat this step with each schnitzel. Set aside.
What should be prepared from my kitchen to make Beef Schnitzel & Mushie Sauce?
Beef, Beef Schnitzel (without crumb), Button Mushrooms, Cake Flour, Fresh Chives, Full Cream UHT Milk, Garlic Clove, Garlic Cloves, Panko Breadcrumbs, Potato, Salad Leaves
How many calories does Beef Schnitzel & Mushie Sauce have?
607 calories
How much fat content does Beef Schnitzel & Mushie Sauce have?
grams
Woolies Products in this dish
