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Peel and halve onion and cut into stripes. Pell carrot
and cut into stripes. Cut mushrooms and gherkins into stripes too.
Pound the escalopes out thinly between two pieces of wax paper with a
rolling pin or mallet.
Season escalopes with salt and pepper on both sides and cut tiny
incisions around the edges of the escalopes, this will help them lie
flat in the pan to cook evenly.
Heat oil in a pan and fry escalopes over high heat until lightly browned
on both sides. Remove escalopes and fry onions and carrots stripes for
some minutes, then douse with red wine.
Add beef stock and simmer covered for about 40 minutes or until done.
Add mushrooms and gherkins and simmer 10 minutes more.
Serve with parsely. |
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