Name: Beef schnitzel with stroganoff sauce
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Ingredients: 4 beef schnitzel; 1/2 cup plain flour; 1 tablespoon sweet paprika; 1 teaspoon garlic powder; 2 eggs, whisked; 2 cup fresh breadcrumbs; 1/4 cup chopped parsley; 375 gram fettuccine; oil for shallow-frying; grated parmesan, lemon wedges to serve; Stroganoff sauce; 50 gram butter, chopped; 1 onion, finely chopped; 500 gram button mushrooms, sliced; 1 tablespoon plain flour; 1 cup beef stock; 2 tablespoon Worcestershire sauce; 1/2 cup crème fraîche; 2 tablespoon chopped parsley

Beef schnitzel with stroganoff sauce

This delicious recipe sees perfectly crumbed beef schnitzel served with creamy stroganoff sauce that's tossed through ribbons of fettuccine. Enjoy for a winning midweek family meal

Serves 4

Prep

25M

Cook

20M

Marinate

20M

Total

45M

Ingredients

4 beef schnitzel

1/2 cup plain flour

1 tablespoon sweet paprika

1 teaspoon garlic powder

2 eggs, whisked

2 cup fresh breadcrumbs

1/4 cup chopped parsley

375 gram fettuccine

oil for shallow-frying

grated parmesan, lemon wedges to serve

Stroganoff sauce

50 gram butter, chopped

1 onion, finely chopped

500 gram button mushrooms, sliced

1 tablespoon plain flour

1 cup beef stock

2 tablespoon Worcestershire sauce

1/2 cup crème fraîche

2 tablespoon chopped parsley

Method

1.Pat schnitzel dry with a paper towel. Cover with cling film and gently press out to 2mm thick using a rolling pin.

2.In a bowl, combine flour, paprika and garlic powder. Coat beef in flour mixture, shaking off excess. Dip into egg, then press into combined crumbs and parsley to coat. Place on a tray and chill for 20 minutes.

3.In a large saucepan of boiling, salted water, cook pasta following packet instructions. Drain well, reserving a little liquid. Return to pan. Keep warm.

4.In a large frying pan, heat oil on high. Cook schnitzel for 3-4 minutes each side until golden and cooked through. Drain on a paper towel.

5.For the stroganoff sauce: In a large frying pan, melt butter on high. Sauté onion for 3-4 minutes until tender. Add mushrooms and cook for 2-3 minutes until lightly golden. Stir flour through and cook for 1 minute. Reduce heat to low, then gradually add stock and sauce, stirring until smooth. Simmer for 3-4 minutes until thickened slightly. Remove from heat, then stir créme fraîche and parsley through.

6.Toss sauce through pasta, adding some of the reserved cooking liquid if necessary. Serve pasta topped with sliced schnitzel and grated parmesan. Accompany with lemon wedges.