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Beef or Veal Scallopine
Tender Beef Escalopes in a Rich Creamy Sauce
500g - 1kg thin beef or veal schnitzel sliced into 4cm wide slices
2 tsp. dijon mustard
4 cloves minced garlic
1 Tbls. olive oil and a dollop of butter for frying
1-2 cups sliced white or swiss brown button mushrooms
2 tsp. worsterchire sauce
1 carton thin cream (use thickened cream if you prefer a thicker sauce).
salt and pepper, to taste
1/2 cup chopped parsley


Slice the beef or veal into 4cm wide slices and set aside.

Mix together in a bowl the dijon mustard and garlic making sure all is blended well.

Add the meat to the bowl and cover each piece completely with the dijon/garlic mixture. Cover the bowl and place in fridge for a couple of hours to marinade.

When ready to cook, heat the olive oil and butter in a non-stick pan over a medium heat until the butter starts bubbling.
Pan fry the meat in batches for a couple of minutes each side making sure that dijon/garlic is still attached to meat slices. Remove the meat from pan and keep warm.

In the same pan add some more butter and cook mushrooms until they start to soften and brown.

Add worsterchire sauce and cream to the mushrooms and let simmer for a minute mixing well together.

Add salt and pepper to taste.

Then return the meat to the pan covering the meat completely in the sauce and allow to simmer while sauce thickens slightly.
At the end stir through chopped parsley.

Serve with a garden salad and fresh crusty buttered baguette which is great for soaking up the sauce.

More or less of the ingredients can be used depending on the richness you want.

Preparation Time: Serves: 2-4
Recipe Origin: Italy
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