Stefánia Szelet with Mushroom Sauce

Ingredients

• 4 beef cutlets (150g each) (5.3 oz) 4 beef cutlets (150g each) (5.3 oz)
• 1 cup (120g) breadcrumbs 1 cup (120g) breadcrumbs
• 2 eggs, beaten 2 eggs, beaten
• 1/2 cup (60g) all-purpose flour 1/2 cup (60g) all-purpose flour
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• 4 tablespoons vegetable oil 4 tablespoons vegetable oil
• 1 tablespoon butter 1 tablespoon butter
• 1 onion, finely chopped 1 onion, finely chopped
• 8 ounces (225g) mushrooms, sliced 8 ounces (225g) mushrooms, sliced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 1 cup (240ml) beef broth 1 cup (240ml) beef broth
• 1/2 cup (120ml) sour cream 1/2 cup (120ml) sour cream
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories: 450 kcal / 1884 KJ
• Fat: 25g (Saturated Fat: 9g)
• Carbohydrates: 25g (Sugar: 3g)
• Protein: 32g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a shallow dish, combine the breadcrumbs, paprika, salt, and pepper.
2. 2.
   Dredge each beef cutlet in flour, then dip it into the beaten eggs, and finally coat it with the breadcrumb mixture. Press the breadcrumbs gently onto the cutlets to ensure they adhere well.
3. 3.
   Heat the vegetable oil in a large skillet over medium heat. Fry the breaded cutlets for about 3-4 minutes on each side, or until they are golden brown and cooked through. Remove the cutlets from the skillet and set them aside.
4. 4.
   In the same skillet, melt the butter over medium heat. Add the chopped onion and sauté until it becomes translucent.
5. 5.
   Add the sliced mushrooms and minced garlic to the skillet and cook until the mushrooms are tender and any liquid has evaporated.
6. 6.
   Sprinkle the flour over the mushrooms and stir well to coat them. Cook for an additional minute to cook off the raw flour taste.
7. 7.
   Slowly pour in the beef broth while stirring continuously to avoid lumps. Bring the mixture to a simmer and cook until the sauce thickens.
8. 8.
   Reduce the heat to low and stir in the sour cream until it is fully incorporated into the sauce. Season with salt and pepper to taste.
9. 9.
   Return the beef cutlets to the skillet and spoon the mushroom sauce over them. Simmer for a few minutes to heat the cutlets through.
10. 10.
    Garnish with fresh parsley and serve the Stefánia Szelet with buttery mashed potatoes on the side.

Treat your ingredients with care...

• Beef cutlets — Pound the cutlets gently with a meat mallet to ensure they are evenly thin. This will help them cook faster and more evenly.
• Mushrooms — Use fresh mushrooms for the best flavor and texture. Clean them gently with a damp cloth or paper towel to remove any dirt before slicing.
• Sour cream — To prevent curdling, remove the skillet from the heat before stirring in the sour cream. This will ensure a smooth and creamy sauce.

Tips & Tricks

• For extra flavor, add a splash of white wine to the mushroom sauce before adding the beef broth.
• If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the sauce during the simmering process.
• To make the dish more indulgent, sprinkle some grated cheese over the beef cutlets before pouring the mushroom sauce.
• If you don't have beef cutlets, you can use thinly sliced beef sirloin or tenderloin instead.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave before serving.

Serving advice

Serve Stefánia Szelet hot, with a generous amount of mushroom sauce spooned over the crispy beef cutlets. Garnish with fresh parsley for a pop of color. Pair it with creamy mashed potatoes or a side of buttered noodles to complete the meal.

Presentation advice

Arrange the Stefánia Szelet on a large serving platter, placing the beef cutlets side by side. Pour the mushroom sauce over the cutlets, allowing it to cascade down the sides. Sprinkle fresh parsley over the top for an elegant touch. Serve the dish with a side of mashed potatoes in a separate bowl or on individual plates.