Panko-crumbed beef schnitzel drizzled with a luscious mushroom sauce and served on a bed of smooth mash potato with a fresh salad.
Beef Schnitzel & Mushie Sauce
Beef Schnitzel & Mushie Sauce
with mashed potato & fresh leaves
Hands on Time: 15 - 30 minutes
Overall Time: 35 - 60 minutes
Ingredients:
- Beef
- Button Mushrooms
- Cake Flour
- Creme Fraiche
- Free-Range Beef Schnitzel (without crumb)
- Fresh Chives
- Panko Breadcrumbs
- Potato
- Salad Leaves
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Egg/s
- Paper Towel
- Butter
- Sugar/Sweetener/Honey (optional)
MASH POTATO
Place a pot of cold, salted water over a high heat. Add the potato chunks and bring to a boil. Once boiling, reduce the heat and simmer for 10-15 minutes until soft. Drain on completion and mash with a potato masher or fork until smooth. Then, stir through a knob of butter. Season to taste.
MARVELLOUS MUSHROOMS
Place a nonstick pan over a medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the sliced mushrooms for 3-5 minutes until soft and golden, shifting as they colour.
MUSHIE SAUCE
Place a small pot over a medium heat with 10g of butter. Once melted, vigorously mix in 5g of the flour to form the roux. Cook out for 1-2 minutes, stirring constantly. Add the crème fraîche and stir until incorporated. Season to taste with salt, pepper, and a sweetener of choice (optional) and remove from the heat. Add the fried mushrooms and cover to keep warm, whisking in a splash of warm water if it’s too thick before serving.
CRUMB & FRY SCHNITZEL
In a shallow dish, whisk 1 egg with ½ tsp of water. Prepare two more shallow dishes: one containing the remaining flour (seasoned lightly) and the other containing the breadcrumbs. Coat the beef schnitzel in the flour first, then in the egg, and lastly in the breadcrumbs. When passing through the crumb, press it into the meat so it coats evenly. Return the pan to a medium-high heat with enough oil to cover the base. When hot, fry the schnitzel for 2-3 minutes per side until golden and cooked through. Remove from the pan on completion, season, and drain on some paper towel.
DRESS THE SALAD
In a bowl, toss the rinsed salad leaves with a drizzle of olive oil and some 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 sliced chives. Yummy!
Potato - 200g
Button Mushrooms - 125g
Cake Flour - 40ml
Crème Fraîche - 50ml
Panko Breadcrumbs - 100ml
Free-range Beef Schnitzel (without crumb) - 150g
Salad Leaves - 20g
Fresh Chives - 4g
MASH POTATO
Place a pot of cold, salted water over a high heat. Add the potato chunks and bring to a boil. Once boiling, reduce the heat and simmer for 10-15 minutes until soft. Drain on completion and mash with a potato masher or fork until smooth. Then, stir through a knob of butter. Season to taste.
MARVELLOUS MUSHROOMS
Place a nonstick pan over a medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the sliced mushrooms for 3-5 minutes until soft and golden, shifting as they colour.
MUSHIE SAUCE
Place a small pot over a medium heat with 20g of butter. Once melted, vigorously mix in 10g of the flour to form the roux. Cook out for 1-2 minutes, stirring constantly. Add the crème fraîche and stir until incorporated. Season to taste with salt, pepper, and a sweetener of choice (optional) and remove from the heat. Add the fried mushrooms and cover to keep warm, whisking in a splash of warm water if it’s too thick before serving.
CRUMB & FRY SCHNITZEL
In a shallow dish, whisk 1 egg with ½ tsp of water. Prepare two more shallow dishes: one containing the remaining flour (seasoned lightly) and the other containing the breadcrumbs. Coat one beef schnitzel in the flour first, then in the egg, and lastly in the breadcrumbs. When passing through the crumb, press it into the meat so it coats evenly. Repeat with each schnitzel. Return the pan to a medium-high heat with enough oil to cover the base. When hot, fry the schnitzels for 2-3 minutes per side until golden and cooked through. Remove from the pan on completion, season, and drain on some paper towel.
DRESS THE SALAD
In a bowl, toss the rinsed salad leaves with a drizzle of olive oil and some 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 sliced chives. Yummy!
Potato - 400g
Button Mushrooms - 250g
Cake Flour - 80ml
Crème Fraîche - 100ml
Panko Breadcrumbs - 200ml
Free-range Beef Schnitzel (without crumb) - 300g
Salad Leaves - 40g
Fresh Chives - 8g
MASH POTATO
Place a pot of cold, salted water over a high heat. Add the potato chunks and bring to a boil. Once boiling, reduce the heat and simmer for 20-25 minutes until soft. Drain on completion and mash with a potato masher or fork until smooth. Then, stir through a knob of butter. Season to taste.
MARVELLOUS MUSHROOMS
Place a nonstick pan over a medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the sliced mushrooms for 5-6 minutes until soft and golden, shifting as they colour. You may need to do this step in batches, adding more oil and butter between batches.
MUSHIE SAUCE
Place a small pot over a medium heat with 30g of butter. Once melted, vigorously mix in 15g of the flour to form the roux. Cook out for 1-2 minutes, stirring constantly. Add the crème fraîche and stir until incorporated. Season to taste with salt, pepper, and a sweetener of choice (optional) and remove from the heat. Add the fried mushrooms and cover to keep warm, whisking in a splash of warm water if it’s too thick before serving.
CRUMB & FRY SCHNITZEL
In a shallow dish, whisk 2 eggs with 1 tsp of water. Prepare two more shallow dishes: one containing the remaining flour (seasoned lightly) and the other containing the breadcrumbs. Coat one beef schnitzel in the flour first, then in the egg, and lastly in the breadcrumbs. When passing through the crumb, press it into the meat so it coats evenly. Repeat with each schnitzel. Return the pan to a medium-high heat with enough oil to cover the base. When hot, fry the schnitzels for 2-3 minutes per side until golden and cooked through. Remove from the pan on completion, season, and drain on some paper towel.
DRESS THE SALAD
In a bowl, toss the rinsed salad leaves with a drizzle of olive oil and some 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 sliced chives. Yummy!
Potato - 600g
Button Mushrooms - 375g
Cake Flour - 120ml
Crème Fraîche - 150ml
Panko Breadcrumbs - 300ml
Free-range Beef Schnitzel (without crumb) - 450g
Salad Leaves - 60g
Fresh Chives - 12g
MASH POTATO
Place a pot of cold, salted water over a high heat. Add the potato chunks and bring to a boil. Once boiling, reduce the heat and simmer for 20-25 minutes until soft. Drain on completion and mash with a potato masher or fork until smooth. Then, stir through a knob of butter. Season to taste.
MARVELLOUS MUSHROOMS
Place a nonstick pan over a medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the sliced mushrooms for 5-6 minutes until soft and golden, shifting as they colour. You may need to do this step in batches, adding more oil and butter between batches.
MUSHIE SAUCE
Place a small pot over a medium heat with 40g of butter. Once melted, vigorously mix in 20g of the flour to form the roux. Cook out for 1-2 minutes, stirring constantly. Add the crème fraîche and stir until incorporated. Season to taste with salt, pepper, and a sweetener of choice (optional) and remove from the heat. Add the fried mushrooms and cover to keep warm, whisking in a splash of warm water if it’s too thick before serving.
CRUMB & FRY SCHNITZEL
In a shallow dish, whisk 2 eggs with 1 tsp of water. Prepare two more shallow dishes: one containing the remaining flour (seasoned lightly) and the other containing the breadcrumbs. Coat one beef schnitzel in the flour first, then in the egg, and lastly in the breadcrumbs. When passing through the crumb, press it into the meat so it coats evenly. Repeat with each schnitzel. Return the pan to a medium-high heat with enough oil to cover the base. When hot, fry the schnitzels for 2-3 minutes per side until golden and cooked through. Remove from the pan on completion, season, and drain on some paper towel.
DRESS THE SALAD
In a bowl, toss the rinsed salad leaves with a drizzle of olive oil and some 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 sliced chives. Yummy!
Potato - 800g
Button Mushrooms - 500g
Cake Flour - 160ml
Crème Fraîche - 200ml
Panko Breadcrumbs - 400ml
Free-range Beef Schnitzel (without crumb) - 600g
Salad Leaves - 80g
Fresh Chives - 15g
Woolies Products in this dish
