John Myers
Beef Schnitzel in Cream Sauce
The perfect beef schnitzel in cream sauce recipe with a picture and simple step-by-step instructions.
- 4 Pc. Beef schnitzel
- 1 Pc. Big onion
- 2 Pc. Carrots
- 5 dag Celery bulb
- 1 Pc. Parsley small
- 4 tbsp Oil
- 3 tsp Mustard medium hot
- Flour
- Salt and pepper
- 0,5 Pc. Gravy cubes
- 125 g Sour cream
- Heat oil in a pan. In the meantime the onion and the parsley stick are cut, the carrots and celery are diced. Starting with the onion, roast in the oil, then add the carrots, celery and parsley. Let it sweat briefly and then set aside and remove from the pan.
- If necessary, knock the beef schnitzel a little and cut a little on the sides. Salt and pepper on both sides. Then flour one side and coat the other side with the mustard. Add some oil to the hot pan, heat and fry briefly on both sides (first the floured side). After 3-5 minutes, extinguish with about 1/8 -1/4 liters of water.
- Put the vegetables back into the pan, add 1/2 of the gravy and let cook over a moderate heat for approx. 60 minutes. Add some soup (or water) if necessary.
- At the end of the cooking time, remove the schnitzel from the pan, mix some sauce with sour cream and add to the sauce. Depending on the consistency desired, thicken the sauce with a little flour or liquefy it with a little soup (or water). If necessary, puree the sauce (as desired). Then serve the schnitzel with sauce and a side dish. Tip: Vegetable or beef soup can also be used instead of the water and the gravy cubes. Rice, pasta or dumplings are highly recommended as a side dish. Bon appetit and good luck !!!
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