Beef Schnitzels

If you are a meat lover, Beef Schnitzels are a dish you’ll enjoy. Thin cuts of beef are tenderized, lightly fried, and then baked in a flavorful sauce with onions and mushrooms.

Ingredients:

• 1 pound of beef (can substitute with pork)
• All-purpose flour (as needed for coating)
• 2 medium onions, finely chopped
• Several cloves of garlic, finely chopped
• 1 packet of cream of mushroom soup mix
• Mushrooms (button or any variety you prefer), sliced
• Salt and pepper, to taste
• Vegetable oil (for frying)

Preparation:

1. Slice the beef into schnitzels (thin cuts), tenderize them with a meat mallet, season with salt (or seasoning salt) and pepper, then dredge them in flour.
2. Heat vegetable oil in a skillet until hot. Quickly fry the schnitzels on both sides, just until they develop a crust. Remove and set aside.
3. In a baking dish, drizzle a bit of oil and sprinkle half of the chopped onions. Arrange the schnitzels on top and sprinkle them with the remaining onions and garlic.
4. Sauté the sliced mushrooms in a skillet with a bit of oil until they release their juices. Mix the cream of mushroom soup mix with water according to the package instructions, then pour it over the mushrooms and let it simmer briefly.
5. Pour the mushroom sauce over the schnitzels. If you’re making a larger batch, layer more schnitzels, onions, and mushroom sauce on top.
6. Add 1 cup of hot water over everything, cover the dish with a lid or aluminum foil, and bake at 350°F (175°C) for about 45 minutes.

Optional Variations:

• Instead of mushroom sauce, you can use tomato sauce or leek cream soup.
• For added flavor and texture, you can layer potato slices on top of the schnitzels.

 Beef Schnitzels with Carrots

Serves 4

Ingredients:

• 4 beef schnitzels (5–6 oz each)
• 1 medium onion
• 1 small bunch of chives
• 14 oz (400 g) steamed carrots, whole or sliced
• Salt and pepper, to taste
• 2 tablespoons sour cream (about 2 oz)

Preparation:

1. Heat a non-stick skillet and cook the schnitzels until browned. Remove from the skillet and set aside.
2. Sauté the onion in a small amount of water (no oil) to prevent sticking. Add water gradually to avoid burning.
3. Return the schnitzels to the skillet, add the steamed carrots (whole or sliced, as you prefer), season with salt and pepper, cover, and simmer for 5–10 minutes.
4. Before serving, stir in sour cream and warm it through briefly. Serve immediately.
5. Garnish with fresh parsley for a pop of color.

Enjoy these flavorful dishes with your favorite side like mashed potatoes, rice, or crusty bread!