Medium

Beef escalopes with mustard sauce and potatoes

Name: Beef escalopes with mustard sauce and potatoes
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4 servings
Cuisine: Home-style, Spanish
Ingredients: 600 g Beef steaks (8 escalopes, 5 mm thick); 500 g Potato; 300 g Onion; 100 g Carrot; 120 g Green pepper; 6 g Garlic; 150 g Apple; 50 ml Brandy; 100 ml White wine; 100 ml Water; 40 g Plain flour; 100 g Egg (2 without shells); 65 g Extra virgin olive oil (15 g sauce, 20 g potatoes, 30 g coating); 30 g Wholegrain mustard; 2 g Garlic powder; 1 g Oregano; 3 g Parsley; 0.4 g Black pepper; 2 g Salt (to taste)

Total time70 min Preparation + cooking

This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.

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Thin battered beef escalopes with apple and mustard sauce, and garlic and oregano potatoes.

25 minprep

45 mincooking

4servings

2.801 kcalwhole recipe

700 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 70 min Preparation + cooking

This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.

Recipe characteristics

Omnivorous Main course 1 to 2 hours Home-style

Lactose-free and 7 more Indicative dietary requirements

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Diet

Omnivorous

Dietary requirements

Lactose-freeNut-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-freeNo added sugar

Dish type

Main course

Meal

LunchDinner

Preparation

BoilingBakingFrying

Appliances

CasseroleFrying panOvenBlender

Cuisine

Home-styleSpanish

Season

All year round

Occasion

Everyday menu

Nutrition

High in proteinHigh in fibreHigh in iron

Total time

1 to 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Main course

Meal

Lunch · Dinner

Total time

1 to 2 hours

What you need

Ingredients

Beef steaks 8 escalopes, 5 mm thick 600 g
Potato 500 g
Onion 300 g
Carrot 100 g
Green pepper 120 g
Garlic 6 g
Apple 150 g
Brandy 50 ml
White wine 100 ml
Water 100 ml
Plain flour 40 g
Egg 2 without shells 100 g
Extra virgin olive oil 15 g sauce, 20 g potatoes, 30 g coating 65 g
Wholegrain mustard 30 g
Garlic powder 2 g
Oregano 1 g
Parsley 3 g
Black pepper 0.4 g
Salt to taste 2 g

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Let’s get cooking

Method

Cut the potatoes into 2 cm cubes. Toss with 20 g oil, garlic powder, oregano and salt; roast at 200°C for 30–35 minutes, turning halfway.
Chop the onion, carrot, green pepper and fresh garlic. Soften in a saucepan with 15 g oil for 12 minutes. Add the peeled diced apple and half the mustard.
Take the pan off the heat to pour in the brandy. Return to the heat without flambéing, add the white wine and boil for 3 minutes. Add the 100 ml water, cover and simmer for 15 minutes. Blend and stir in the remaining mustard.
Season the beef escalopes with salt and pepper. Coat in flour, shake off the excess, then dip in beaten egg. Heat the remaining 30 g oil in a non-stick frying pan and cook in batches for about 2 minutes per side, until the coating is set and the meat reaches 63°C. Rest for 3 minutes.
Serve two escalopes per person with the sauce and potatoes. Finish with chopped parsley.