These thin, beef steaks are breaded and braised in a mushroom and wine sauce. Add a dollop of panna da cucina if you like it creamy!
Watch the Pasta Grammar video where we make this recipe here:
Serves 2.
For this recipe, you will need:
- 25g (2 tbsp) unsalted butter
- 2 whole cloves garlic, peeled
- 2 tbsp extra virgin olive oil
- 1 large champignon mushroom, sliced
- 2 thin-cut beef steaks
- 50g (1/2 cup) all-purpose flour
- 120ml (1/2 cup) white wine
- Salt
- Fresh black pepper
- 30ml (1/8 cup) panna da cucina (optional)
In a large skillet, add the butter, garlic and olive oil over medium heat. When the butter has melted and the garlic starts to sizzle, remove the garlic cloves. Add the mushrooms and stir.
While the mushrooms cook, tenderize the steaks with a mallet or rolling pin. Dip them in flour to bread them, then place them side-by-side into the pan on top of the mushrooms. Allow them to cook until the first side is browned, then flip and add the white wine, plus a generous sprinkle of salt and pepper.
Lower the heat and bring the sauce to simmer, then cover and cook for 25-30 minutes or until the beef is very tender. Stir in the panna da cucina and serve drizzled in the pan sauce.
Buon appetito!