John Myers
Beef Schnitzel in Caper Sauce
The perfect beef schnitzel in caper sauce recipe with a picture and simple step-by-step instructions.
- 7 piece Beef schnitzel from the butcher was rather small
- 1 piece Chopped onion
- 1 bunch Root system
- 0,25 liter Red wine
- 0,25 liter Reserve beef soup
- Worcester sauce
- 200 g Chopped capers
- Salt, pepper from the mill
- Rapeseed oil for frying
- Mustard
- Tomato paste
- Remove fat and tendons from the beef schnitzel. Dice the onion and peeled roots. Beat the beef schnitzel, cut into the edges. Then coat both sides with mustard.
- Heat the oil in a pan and quickly fry the beef schnitzel on both sides. Take out of the pan. Roast the onion and roots in the remaining oil. Add the tomato paste and continue toasting.
- Pour the red wine on the beef soup and add some of the Worcestershire sauce (depending on your taste). Let the whole thing boil.
- Put in the beef schnitzel. Finally, chop the capers. and add to the sauce Let it stand for another 20 minutes. Season to taste with salt and pepper.
- You can also pass the sauce, but we don’t like it that much. ENJOY THE MEAL
- Side dish to taste. It goes well with pasta or fried potatoes.
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