Best Beef Scallopine Casalinga Recipes
BEEF SCALOPPINE
Another dish we ate growing up. This is one of my favorites!We always ate it over cooked rice and I actually like to DOUBLE the recipe to have PLENTY of gravy.
Provided by Marlene.
Categories Stove Top
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Mix the flour, salt, pepper and garlic salt.
- Coat the strips of meat.
- Fry in a pan, using shortening or oil until brown.
- Add the chicken bullion cube dissolved in the 1 cup water.
- Add the 2 cans beef gravy and the 3/4 cup red wine.
- Simmer for 1- 1 1/2 hours.
- Garnish with chopped green onion.
- Best when served over cooked rice!
BEEF FILLET SCALOPPINE
From Australian Woman's Weekly Cookbook. I sometimes thicken sauce with a little cornflour. Prep time included 2hrs marinating.
Provided by Ninna
Categories Steak
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Cut steak into 1" slices and put into a bowl with claret to marinate 2 hours.
- Heat butter in pan, add drained steak; reserve 1/2 cup of marinade.
- Panfry steak until nearly cooked, add mushrooms with their sauce, salt and pepper.
- When steak is cooked remove, it doesn't take long to cook.
- Add reserved marinade, simmer 1 minute, remove from heat; stir in cream and reheat gently.
Nutrition Facts : Calories 897.8, Fat 71.7, SaturatedFat 32.5, Cholesterol 200.6, Sodium 224, Carbohydrate 4.7, Fiber 0.4, Sugar 1.2, Protein 43.5
SCALOPPINE WITH ANY MEAT
You can use any kind of meat to make these dead-simple scaloppine - veal, turkey, chicken, pork, even beef if you can find pieces thin enough. Cook them quickly in butter over high heat, then turn those buttery pan drippings into your sauce, seasoning it with garlic and a squeeze of lemon or lime. This needs no further embellishment. But a handful of capers, sliced olives, chopped fresh herbs or toasted sliced almonds warmed in the butter at the last minute wouldn't do any harm, either.
Provided by Melissa Clark
Categories main course
Time 10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Season cutlets with salt and pepper. Melt butter in a large skillet over high heat. Add cutlets and cook quickly, about 1 minute per side. Transfer cutlets to a plate.
- Return skillet to low heat. Add garlic and cook, swirling the pan, until you can smell it. Squeeze in the lemon or lime juice and season with salt and pepper. Spoon over cutlets and serve.
Nutrition Facts : @context http, Calories 63, UnsaturatedFat 2 grams, Carbohydrate 1 gram, Fat 4 grams, Fiber 0 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 76 milligrams, Sugar 0 grams, TransFat 0 grams
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