eCook Meal
Beef Schnitzel & Herby Mushroom Gravy
with creamy mash & cucumber salad
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!
Serving guide
Choose your portion size.
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R262.11
for 4 servings · R65.53 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Button Mushrooms needs 400 gButton Mushrooms 250 g 250 g at R38.99 · 1.60× packR62.38
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Balsamic Vinegar needs 20 mlWillow Creek Cabernet Sauvignon Balsamic Vinegar 250 ml 250 ml at R54.99 · 8% of packR4.40
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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R29.99 · 57% of packR17.14
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Potato needs 800 gBulk Everyday Medium Potatoes 7 kg 7 kg at R69.99 · 11% of packR8.00
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Fresh Thyme needs 10 gFree Range Slow Cooked Thyme & Garlic Confit Chicken Leg Quarters Avg 1.2 kg 1.2 kg at R197.19 · 1% of packR1.64
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Beef Stock needs 20 mlFresh Free Range Liquid Beef Stock 500 ml 500 ml at R54.99 · 4% of packR2.20
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Piquanté Peppers needs 80 gPEPPADEW Piquanté Pepper Chutney 400 g 400 g at R58.99 · 20% of packR11.80
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Beef Schnitzel needs 600 gCrumbed Beef Schnitzels Avg 500 g 500 g at R100.00 · 1.20× packR120.00
Not in the Woolies basket — source these elsewhere:
- Cake Flour
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Garlic, Onion, Piquanté Peppers, Potato, Salad Leaves, Thyme
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, Garlic, Onion, Piquanté Peppers, Potato, Salad Leaves, Thyme
How many calories does Beef Schnitzel & Herby Mushroom Gravy have?
523 calories
How much fat content does Beef Schnitzel & Herby Mushroom Gravy have?
grams