You’ll work up a great appetite while making this German-inspired dish, as enticing aromas of fried mushrooms covered in a rich beef stock gravy fill the air. Served with a browned beef schnitzel, a generous serving of potato mash and a side salad of greens, sweet piquanté peppers & cucumber drizzled with balsamic vinegar. Guten appetit, Chef!
Beef Schnitzel & Herby Mushroom Gravy
Beef Schnitzel & Herby Mushroom Gravy
with creamy mash & cucumber salad
Hands on Time: 20 - 40 minutes
Overall Time: 35 - 55 minutes
Ingredients:
- Balsamic Vinegar
- Beef
- Beef Schnitzel
- Beef Stock
- Button Mushrooms
- Cake Flour
- Cucumber
- Fresh Thyme
- Garlic Clove
- Garlic Cloves
- Onion
- Onions
- Piquanté Peppers
- Potato
- Salad Leaves
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Butter
- Paper Towel
- Milk (optional)
MAKE THE MASH
Place the Potato pieces 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.
STOCK & SALAD
Boil the kettle. Dilute the stock with 80ml of boiling water. Set aside. In a salad bowl, combine the shredded salad leaves, the drained peppers, the Cucumber half-moons, the vinegar, a drizzle of olive oil, and seasoning. Set aside.
SEAR THE SCHNITZEL
Place a pan over medium-high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, sear the schnitzel until browned, 20-30 seconds per side. In the final 30 seconds, baste with a knob of butter. Remove from the pan and season.
FRY
Place a pan over medium heat with a drizzle of oil & a knob of butter. When hot, fry the diced Onion until golden, 4-5 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 1-2 minutes. Add the sliced mushrooms until golden, 5-6 minutes (shifting occasionally).
SAUCE
Once the mushrooms are cooked, add a knob of butter and the flour. Cook the flour out for 2-3 minutes (stirring continuously). Pour in the diluted stock and the picked thyme. Simmer until starting to thicken, 5-8 minutes. If the sauce is too thick for your liking, add a splash of water. Remove from the heat, add a sweetener (to taste), and season.
MMMUSHROOM GRAVY SCHNITTY
Plate up the creamy mash. Side with the browned schnitzel and the fresh salad. Drizzle the mushroom gravy over the schnitzel. Delicious, Chef!
MAKE THE MASH
Place the Potato pieces 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.
STOCK & SALAD
Boil the kettle. Dilute the stock with 160ml of boiling water. Set aside. In a salad bowl, combine the shredded salad leaves, the drained peppers, the Cucumber half-moons, the vinegar, a drizzle of olive oil, and seasoning. Set aside.
SEAR THE SCHNITZEL
Place a pan over medium-high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, sear the schnitzel until browned, 20-30 seconds per side. In the final 30 seconds, baste with a knob of butter. Remove from the pan and season.
FRY
Place a pan over medium heat with a drizzle of oil & a knob of butter. When hot, fry the diced Onion until golden, 4-5 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 1-2 minutes. Add the sliced mushrooms until golden, 5-6 minutes (shifting occasionally).
SAUCE
Once the mushrooms are cooked, add a knob of butter and the flour. Cook the flour out for 2-3 minutes (stirring continuously). Pour in the diluted stock and the picked thyme. Simmer until starting to thicken, 5-8 minutes. If the sauce is too thick for your liking, add a splash of water. Remove from the heat, add a sweetener (to taste), and season.
MMMUSHROOM GRAVY SCHNITTY
Plate up the creamy mash. Side with the browned schnitzel and the fresh salad. Drizzle the mushroom gravy over the schnitzel. Delicious, Chef!
MAKE THE MASH
Place the Potato pieces 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.
STOCK & SALAD
Boil the kettle. Dilute the stock with 240ml of boiling water. Set aside. In a salad bowl, combine the shredded salad leaves, the drained peppers, the Cucumber half-moons, the vinegar, a drizzle of olive oil, and seasoning. Set aside.
SEAR THE SCHNITZEL
Place a pan over medium-high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, sear the schnitzel until browned, 20-30 seconds per side. In the final 30 seconds, baste with a knob of butter. Remove from the pan and season. You may need to do this step in batches.
FRY
Place a pan over medium heat with a drizzle of oil & a knob of butter. When hot, fry the diced Onion until golden, 6-7 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 1-2 minutes. Add the sliced mushrooms until golden, 6-7 minutes (shifting occasionally).
SAUCE
Once the mushrooms are cooked, add a knob of butter and the flour. Cook the flour out for 3-4 minutes (stirring continuously). Pour in the diluted stock and the picked thyme. Simmer until starting to thicken, 8-10 minutes. If the sauce is too thick for your liking, add a splash of water. Remove from the heat, add a sweetener (to taste), and season.
MMMUSHROOM GRAVY SCHNITTY
Plate up the creamy mash. Side with the browned schnitzel and the fresh salad. Drizzle the mushroom gravy over the schnitzel. Delicious, Chef!
MAKE THE MASH
Place the Potato pieces 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.
STOCK & SALAD
Boil the kettle. Dilute the stock with 320ml of boiling water. Set aside. In a salad bowl, combine the shredded salad leaves, the drained peppers, the Cucumber half-moons, the vinegar, a drizzle of olive oil, and seasoning. Set aside.
SEAR THE SCHNITZEL
Place a pan over medium-high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, sear the schnitzel until browned, 20-30 seconds per side. In the final 30 seconds, baste with a knob of butter. Remove from the pan and season. You may need to do this step in batches.
FRY
Place a pan over medium heat with a drizzle of oil & a knob of butter. When hot, fry the diced Onion until golden, 6-7 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 1-2 minutes. Add the sliced mushrooms until golden, 6-7 minutes (shifting occasionally).
SAUCE
Once the mushrooms are cooked, add a knob of butter and the flour. Cook the flour out for 3-4 minutes (stirring continuously). Pour in the diluted stock and the picked thyme. Simmer until starting to thicken, 8-10 minutes. If the sauce is too thick for your liking, add a splash of water. Remove from the heat, add a sweetener (to taste), and season.
MMMUSHROOM GRAVY SCHNITTY
Plate up the creamy mash. Side with the browned schnitzel and the fresh salad. Drizzle the mushroom gravy over the schnitzel. Delicious, Chef!
Frequently Asked Questions
What is the preparation time for Beef Schnitzel & Herby Mushroom Gravy?
The preparation time for Beef Schnitzel & Herby Mushroom Gravy with creamy mash & cucumber salad is between 20 and 40 minutes.
What is the total time required to make Beef Schnitzel & Herby Mushroom Gravy with creamy mash & cucumber salad?
The total time required to make Beef Schnitzel & Herby Mushroom Gravy with creamy mash & cucumber salad is between 35 and 55 minutes.
How many servings does Beef Schnitzel & Herby Mushroom Gravy provide?
4 servings
What are the main ingredients in Beef Schnitzel & Herby Mushroom Gravy?
Balsamic Vinegar, Beef, Beef Schnitzel, Beef Stock, Button Mushrooms, Cake Flour, Cucumber, Fresh Thyme, Garlic Clove, Garlic Cloves, Onion, Onions, Piquanté Peppers, Potato, Salad Leaves
What is the nutritional information of Beef Schnitzel & Herby Mushroom Gravy?
Calories: 523, Carbs: 68 grams, Fat: grams, Protein: 47.5 grams, Sugar: 15.8 grams, Salt: 236 grams
How do I prepare Beef Schnitzel & Herby Mushroom Gravy?
MMMUSHROOM GRAVY SCHNITTY: Plate up the creamy mash. Side with the browned schnitzel and the fresh salad. Drizzle the mushroom gravy over the schnitzel. Delicious, Chef! SAUCE: Once the mushrooms are cooked, add a knob of butter and the flour. Cook the flour out for 2-3 minutes (stirring continuously). Pour in the diluted stock and the picked thyme. Simmer until starting to thicken, 5-8 minutes. If the sauce is too thick for your liking, add a splash of water. Remove from the heat, add a sweetener (to taste), and season. SEAR THE SCHNITZEL: Place a pan over medium-high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, sear the schnitzel until browned, 20-30 seconds per side. In the final 30 seconds, baste with a knob of butter. Remove from the pan and season. FRY: Place a pan over medium heat with a drizzle of oil & a knob of butter. When hot, fry the diced onion until golden, 4-5 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 1-2 minutes. Add the sliced mushrooms until golden, 5-6 minutes (shifting occasionally). MAKE THE MASH: Place the potato pieces 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. STOCK & SALAD: Boil the kettle. Dilute the stock with 160ml of boiling water. Set aside. In a salad bowl, combine the shredded salad leaves, the drained peppers, the cucumber half-moons, the vinegar, a drizzle of olive oil, and seasoning. Set aside.
What should be prepared from my kitchen to make Beef Schnitzel & Herby Mushroom Gravy?
Balsamic Vinegar, Beef, Beef Schnitzel, Beef Stock, Button Mushrooms, Cake Flour, Cucumber, Fresh Thyme, Garlic Clove, Garlic Cloves, Onion, Onions, Piquanté Peppers, Potato, Salad Leaves
How many calories does Beef Schnitzel & Herby Mushroom Gravy have?
523 calories
How much fat content does Beef Schnitzel & Herby Mushroom Gravy have?
grams
Woolies Products in this dish
