Australian-inspired Beef Schnitzel with Mushroom Sauce
Discover the Ultimate Comfort Food: Beef Schnitzel with Mushroom Sauce. Indulge in Crispy Perfection Harmonized with Creamy Mushroom Magic. Your Taste Buds Await!
Today, I’m sharing a delightful twist on the classic German beef schnitzel with a bit of Aussie-inspired magic.
While schnitzel usually stars pork or veal, our version uses good ol’ rump steak, a beloved cut down under.
The panko breadcrumbs give it that extra crispy crunch, and the touch of lemon zest is my nod to sunny Australian beaches.
But what truly brings it home is the creamy mushroom sauce, a rich, garlicky wonder reminiscent of family gatherings around the BBQ.
So whip out your frying pan, and dive into this beef schnitzel with mushroom sauce recipe. Perfect for any meal, any day!
Why Rump Steak for Beef Schnitzel?
Rump steak is a choice cut for a beef schnitzel for several reasons:
- Flavour: Rump steak boasts a robust beefy flavour, making it an excellent choice for a dish where the meat is front and centre.
- Texture: When pounded thin, rump steak remains tender and juicy, delivering that perfect bite in every schnitzel piece.
- Affordability: Compared to more expensive cuts, rump steak is relatively wallet-friendly, ensuring you get a great dish without breaking the bank.
For those who might be looking for alternatives, both in Australia and the U.S., you could consider the following:
- Sirloin: A tender and popular cut that’s a tad more pricey but offers a leaner option.
- Flank Steak: It’s a bit tougher but becomes wonderfully tender when pounded thin and cooked quickly.
- Skirt Steak: Known for its flavour, it’s another alternative that, like flank, benefits from a good pounding to ensure tenderness.
Whatever cut you choose, remember that the key to a great beef schnitzel is preparation and seasoning!
Beef schnitzel with mushroom sauce ingredients
Mushroom Sauce Ingredients
How to make beef schnitzel with mushroom sauce?
Alrighty, let’s get that beef schnitzel with mushroom sauce going! First, let’s tackle the schnitzel part:
Grab your rump steaks and sandwich them between two bits of plastic wrap. Now, give them a good pounding with your meat mallet.
You’re aiming for about a 1/4-inch thickness. Once you’ve sorted that, sprinkle salt and black pepper on both sides for that zesty seasoning.
Now, for the fun part: in a dish, mix together the panko breadcrumbs, grated Parmesan cheese, fresh parsley, and the zest from a lemon.
This is what’s going to give our beef schnitzel its iconic crunch!
Ready to coat? Dip your steaks into the flour, but give them a gentle shake so they’re not overly dusty.
Next, give them a quick swim in the beaten eggs. Now, lay them on that breadcrumb mixture and press down, ensuring they’re all dressed up evenly on both sides.
Once your steaks look schnitzel-ready, pop them on a baking sheet and into the fridge.
Let them chill out for about 15 minutes – this will help set that tasty coating.
And there you have it! The first step towards our mouth-watering beef schnitzel with mushroom sauce is done!
How to make mushroom sauce?
Our beef schnitzel is prepped, and now it’s time to whip up that delectable mushroom sauce!
Grab a large pot or saute pan and melt your butter over medium flame.
Toss in those sliced mushrooms and let them dance in the pan until they turn a lovely golden brown and have released their water.
Now, it’s time to amp up the flavours. Chuck in your minced garlic and chopped onion.
Give them a stir and sauté until that onion looks dreamy and translucent and the air is filled with that delightful garlicky aroma.
Next, pour in your choice of beef or vegetable broth. Let it come to a gentle simmer.
Let it reduce for about 5 minutes, letting all those yummy flavours get to know each other.
Feeling creamy? Good! Pour in that heavy cream and let it simmer for 3-4 minutes. You’ll see it start to thicken up.
Taste-test time! Add some salt and black pepper till it’s just right for you.
Finish the pot off the heat and fold in your fresh parsley.
And voila! Your beef schnitzel with mushroom sauce is coming together beautifully. Can’t wait to plate it up!
Frying the beef schnitzel
Grab your trusty skillet and pour enough vegetable oil to cover the beef schnitzels.
Crank up that heat to medium-high. Once the oil is shimmering and feeling hot, it’s go time!
Gently lay your beautifully coated rump steak schnitzels into the skillet. Listen to that sizzle!
Let them fry away for about 3-4 minutes on each side. You’re aiming for a crispy, golden brown.
And, of course, cook them just the way you like – whether that’s a little pink in the middle or well done.
Here’s a table with beef doneness temperatures in both Celsius and Fahrenheit:
| Doneness | Celsius (°C) | Fahrenheit (°F) |
|---|---|---|
| Rare | 52-57°C | 125-135°F |
| Medium Rare | 57-63°C | 135-145°F |
| Medium | 63-68°C | 145-155°F |
| Medium Well | 68-73°C | 155-165°F |
| Well Done | 73°C+ | 165°F+ |
Use this table as a guide to achieve your desired level of doneness when cooking beef schnitzel or any other beef dish.
Done frying? Scoop those schnitzels out and let them rest on a plate lined with paper towels.
This will help mop up any sneaky extra oil. And there you have it – the star of our beef schnitzel with mushroom sauce recipe, ready to steal the spotlight at your table!
Reheat your mushroom sauce
It’s time to bring that mushroom sauce back to life for our beef schnitzel!
When you’re ready to serve, grab a saucepan and gently warm that mushroom sauce over a low flame.
Keep it easy and slow; you don’t want it boiling away.
Give it the occasional stir, ensuring it’s heating up evenly and all those flavours mingle.
Once it’s all warm and cozy, it’s ready to pour over our star beef schnitzel with mushroom sauce.
How to serve delicious beef with mushroom sauce?
The grand finale! It’s time to plate up our beef schnitzel with mushroom sauce.
Take those piping hot rump steak schnitzels and plate them up. Now, give them the royal treatment by ladling a generous spoonful (or two or three) of that warm mushroom sauce right over the top.
Go on, don’t be shy!
Fancy a little green? Sprinkle over some fresh parsley for that pop of colour and freshness. And remember those lemon wedges!
They’re not just for show – give them a good squeeze over the schnitzels. Trust me, it’s a game-changer.
Now, what’s a beef schnitzel without its trusty sidekicks? Serve it alongside your favourite companions: creamy mashed potatoes, golden roasted veggies, or a fresh and crunchy salad.
Dive in and enjoy every mouthful of your beef schnitzel with mushroom sauce masterpiece! Cheers!
What to serve alongside beef schnitzel and mushroom sauce!
- Creamy Garlic and Chives Mashed Potatoes
- Potato Salad with Egg and Bacon
- Chicken and Bacon Caesar Salad
- Creamy Mayo-Free Homemade Coleslaw
- Crispy Roasted Lemon Pepper Potatoes
- Roast vegetables
Frequently Asked Questions (FAQ)
Luna in the Kitchen
As the tantalizing aroma of beef schnitzel with mushroom sauce began to fill the kitchen and waft into the living room, a sweet scene unfolded away from the hustle and bustle of the stovetop.
On the couch, Willow was engrossed in a game on her phone, her fingers dancing over the screen. The outside world seemed to blur for her as she delved into her virtual adventure.
And there, by her side, was Luna. The loyal black Labrador retriever found her spot right next to Willow. Luna rested her glossy black head gently on Willow’s lap, basking in the calm energy of the moment.
Every so often, Willow would pause her game to give Luna a gentle pat, a silent affirmation of their unbreakable bond.
Luna and Willow shared a quiet, heartwarming moment of connection in a home filled with the warmth of cooking and the love of family.
Australian-inspired Beef Schnitzel with Mushroom Sauce
Ingredients
For the Rump Steak Schnitzel:
- 4 rump steaks (approx 150g to 250g each), pounded to 1/4 inch thickness
- salt and black pepper to taste
- 1 cup panko breadcrumbs
- ¼ cup parmesan cheese grated
- 2 tbsp fresh parsley finely chopped
- 1 tbsp lemon zest
- 2 large eggs beaten
- ½ cup plain (all-purpose flour)
- 4 cups vegetable oil for frying
- lemon wedges (optional) for serving
For the Mushroom Sauce:
- 250 g /8.8oz mushrooms (such as button mushrooms or cremini mushrooms), sliced
- 2 tbsp unsalted butter
- 2 garlic cloves minced
- 1 small brown onion finely chopped
- ½ cup beef or vegetable stock (broth)
- ¾ cup heavy cream
- 2 tbsp fresh parsley finely chopped
- salt and black pepper to taste
Instructions
Preparing the Schnitzel:
- Place each rump steak between two sheets of plastic wrap and pound them with a meat mallet until they are about 1/4 inch thick. Then Season each rump steak with salt and black pepper on both sides.
- In a shallow dish, combine the panko breadcrumbs, grated Parmesan cheese, fresh parsley, and lemon zest.
- Dip each rump steak into the flour, shaking off any excess. Then dip it into the beaten eggs, allowing the excess to drain off.
- Press each steak firmly into the breadcrumb mixture, ensuring it is evenly coated on both sides. Place the coated steaks on a baking sheet and refrigerate for 15 minutes to set the coating.
Preparing the Mushroom Sauce:
-  In a large skillet, melt the butter over medium heat. Add the sliced mushrooms and sauté until golden brown and have released their water.
- Add the minced garlic and chopped onion to the skillet. Sauté for another 2-3 minutes until the onion is translucent and the garlic is fragrant.
- Pour in the beef or vegetable broth and bring it to a simmer. Cook for about 5 minutes, allowing the flavours to meld together and the sauce to reduce slightly.
- Stir in the heavy cream and continue to simmer for another 3-4 minutes until the sauce thickens to your desired consistency. Adjust the seasoning with salt and black pepper to taste. Remove the skillet from heat and stir in the fresh parsley.
Frying the Schnitzel:
- Heat enough vegetable oil in a large skillet to cover the pan's bottom over medium-high heat.
- Carefully place the coated rump steak schnitzels into the hot oil and fry for about 3-4 minutes on each side until golden brown and cooked to your desired level of doneness.
- Once cooked, transfer the schnitzels to a paper towel-lined plate to absorb any excess oil.
Reheating the Mushroom Sauce:
- Before serving, gently reheat the mushroom sauce in a saucepan over low heat until warmed through. Stir occasionally to ensure even heating.
Serving:
- Serve the rump steak schnitzels hot with a generous portion of warm mushroom sauce spooned over the top.
- Garnish with additional fresh parsley and serve with lemon wedges for squeezing over the schnitzels.
- Accompany the dish with your choice of side dishes, such as mashed potatoes, roasted vegetables, or a crisp salad.
