View Full Version : What shall I make with beef schnitzel??
08-15-2002, 09:58 PM
Have just bought some beef schnitzel (on special and looking very yummy AND trying to win a trip to Italy) and now trying to decide what on earth to do with it. Any favourite (light) recipes ou there?
Since I have no idea what beef schnitzel is, I can't help...but I thought at least I'd bump this up for you!
08-16-2002, 10:59 PM
Schnitzel is like scaloppini - a very thin lean cut of meat (can be beef, pork or veal).
08-16-2002, 11:42 PM
This is a CL recipe that uses pork but I think the beef would sub very nicely:
INGREDIENTS FOR 4 SERVINGS:
2 teaspoons vegetable oil
3 cups thinly sliced mushrooms
3 cups coarsely chopped red bell pepper
2 cups coarsely chopped onion
1 cup thinly sliced carrot
2 garlic cloves, minced
1 (14.5-ounce) can diced tomatoes, undrained
1 tablespoon all-purpose flour
1 teaspoon paprika
2 tablespoons water
1 pound pork tenderloin
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon salt
3 cups hot cooked yolk-free noodles (about 6 ounces uncooked pasta)
Chopped fresh parsley (optional)
Pork tenderloin slices are pounded into thin cutlets (or Schnitzel) and served with a vegetable stew in this homage to Alpine hunters.
1. Heat oil in a large Dutch oven over medium-high heat. Add mushrooms, bell pepper, onion, carrot, and garlic; saute 10 minutes. Add tomatoes; cover, reduce heat, and simmer 20 minutes or until vegetables are tender. Combine flour, paprika, and water in a small bowl. Stir into tomato mixture; cook 3 minutes or until slightly thick. Keep warm.
2. Trim fat from pork; cut pork crosswise into 16 pieces. Place each piece between 2 sheets of heavy-duty plastic wrap, and flatten each piece to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of pork with black pepper and salt. Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add pork; cook 4 minutes on each side or until done.
3. Serve vegetable mixture over noodles; top with pork slices. Garnish with parsley, if desired. Yield: 4 servings (serving size: 1-1/4 cups sauce, 3/4 cup noodles, and 4 pork slices).
CALORIES 438 (19% from fat); FAT 9.2g (sat 2g, mono 3.6g, poly 2.7g); PROTEIN 35.2g; CARB 55.4g; FIBER 5.9g; CHOL 79mg; IRON 4.7mg; SODIUM 419mg; CALC 73mg
08-17-2002, 12:27 PM
how about making rosti?
08-17-2002, 12:45 PM
Here's an embarrassingly simple Old Standby of mine. Feel free to increase the oregano, add red pepper flakes, etc. For a more robust dish, you can also sautee green pepper slices and/or onion slices with the garlic.
This is a somewhat "dry" dish, so if you want something "saucy" to serve over pasta, just double or triple everything except the beef.
* Exported from MasterCook *
Beef Slices alla Pizzaiola
Recipe By : Me
Serving Size : 2
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ozs beef top round -- sliced thin
1 Tbsp olive oil
1 clove garlic -- sliced
1/2 c tomatoes -- chopped
1/4 tsp oregano
salt and pepper
Saute beef slices in the oil 2 minutes on each side. Remove from pan. Lightly brown the garlic and add the tomatoes, oregano, salt, and pepper. Cook over high flame 10 minutes. Return beef to pan and cook with sauce just until beef is reheated through.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 272 Calories; 18g Fat (58.9% calories from fat); 25g Protein; 3g Carbohydrate; 1g Dietary Fiber; 69mg Cholesterol; 61mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0
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