Beef Escalope with Mushrooms | Tender Romanian Classic
(0)
55 min
Under an hour
Sezamo
Un preparat tradițional românesc deosebit de savuros și elegant: felii fragede de vită rumenite ușor, înăbușite la foc domol într-un sos mătăsos de ciuperci champignon, vin roșu aromat și verdeață proaspătă.
Preparation method
Preparing and browning the meat
Cut the beef into thin slices (escalopes) approximately 1 cm thick. Lightly tenderize the slices with a meat mallet, placing the meat between two sheets of cling film to protect the texture of the fibers. Season the meat on both sides with half of the salt and freshly ground black pepper, then dredge each slice in a thin layer of all-purpose flour, shaking off the excess.
In a spacious, deep pan (or cast iron skillet), heat the sunflower oil together with half of the butter (15 g). Brown the beef slices over medium-high heat for 2-3 minutes on each side until they develop a golden-brown crust. Remove the browned meat to a warm plate and cover it to retain its juices.
Preparing the rich mushroom and red wine sauce
In the same pan, add the remaining butter (15 g). Sauté the finely chopped onion over low heat for 2-3 minutes until soft and translucent. Add the thinly sliced garlic and sliced button mushrooms, increasing the heat to medium. Sauté the mushrooms for 5-6 minutes until they release their liquid and begin to brown nicely.
Chef's tip
Tenderizing the beef by gently pounding it and dredging it in flour are the secrets to a perfect escalope: the flour protects the meat fibers while naturally thickening the mushroom sauce, without the need for other thickening agents.
A Romanian dry red wine (such as Fetească Neagră) gives the sauce an appetizing ruby color and a noble note of ripe fruit, perfectly complementing the savoriness of the mushrooms.
15 min
Quick
