Everyone has their own little secret for preparing beef schnitzels so they’re tender as butter, with a rich, flavorful sauce. The differences are in the details, and here is one of the classic methods:
Blanka’s Tender Beef Schnitzels Recipe Ingredients:
- 400 g thinly sliced beef schnitzels
- 2 onions
- 200 ml homemade cooked tomato sauce
- 4 cloves of garlic
- Salt and pepper
- A little cooking cream
Preparation:
- Tenderize the beef schnitzels, season with salt and pepper, and cut into smaller pieces.
- Heat oil in a pan, add finely chopped onions, and sauté until softened. For a quick trick, you can add a pinch of baking soda, which softens the onions instantly.
- Once the onions are soft, add the schnitzels and a bit of water. Let them simmer on low heat.
- Meanwhile, add the cooked tomato sauce and finely chopped garlic. Continue simmering, adding water as needed, until the schnitzels are tender.
- Towards the end of cooking, stir in a bit of cooking cream.
Tip: If you prefer not to use cream (as reheating dishes with cream is not recommended), here’s another variation:
Alternative Recipe
Ingredients:
- Beef schnitzels
- 1 liter of strained tomato sauce
- Garlic
- Parsley
- Breadcrumbs
- Salt and pepper
Preparation:
- Season the beef schnitzels with salt, and coat them in breadcrumbs. Pound the schnitzels lightly in a plastic bag to help the breadcrumbs stick.
- Fry the schnitzels in oil until golden and set aside on a plate.
- In the same oil, add the strained tomato sauce, finely chopped garlic, salt, pepper, and fresh or dried parsley. Bring to a boil.
- Return the schnitzels to the sauce and simmer for a few minutes to absorb the flavors.
- Serve with gnocchi, pasta, or creamy polenta.
