Vocal Voices

Bife a Portuguesa that is.

We used to have this in a restaurant, sadly now closed and turned into a very expensive pizza and pasta place (3.50 for a glass of wine - we can get a litre for that price )

Have tried several times, but it's always not been quite right.

Smashed it tonight

Thin beef steaks, bashed on both sides and trimmed of fat
3 garlic cloves, thinly sliced
mushrooms (the restaurant always used tinned, so I have been doing the same, but have tried thinly sliced fresh as well)
enough potatoes that you're happy with, thinly sliced
2 onion and garlic stock cubes, to make about 200 ml of stock
2 fresh bay leaves

Deep fry the potatoes, warm mushrooms, add a drizzle of olive oil to a pan, put in the bay leaves and garlic and brown the beef. Add the hot stock and gently simmer whilst everything else is cooking. About 10 minutes.

Arrange the sliced potatoes around the sides of a large bowl, put the beef in the middle, pour over the mushrooms and remaining stock.

Gert lush

That does sound tasty

That sounds good, a bit schnitzelish, but those are usually made with veal or pork cutlets.

I have some good quality thin beef steaks from Morrison's in the freezer that will easily do in ten mins. I'll C&P the recipe into my folder for when I have used up some of my home made ready meals - I have about 25 to get through.

You could always leave the mushrooms and have a fried egg on top of the porkl.

You can use beef WM

JanB wrote:You can use beef WM

That's what I was saying... I have the steaks in the freezer.

A schnitzel - Jaegershnitzel - is a cutlet done in a mushroom sauce not a million miles from the one in your recipe, but it is usually served with French fries and a side of sauerkraut.