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!
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.