KAISER   RINDSCHNITZEL  

Emperor Beef Escalope

4 beef escalopes
1 onion
1 carrot
125 ml red wine
250 ml beef stock (cube)
2 gherkins
5 mushrooms
1 tbsp. parsley (chopped)
salt, pepper

 

 

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.

 

       Side Dish: Pasta
     
 

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