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Beef Boscaiola

Nutritional Table

We are currently updating the Nutritional Table, this is a work in progress but please be sure to check back in at a later date. If you require urgent assistance with this recipe please contact us.

“You don’t need to compromise on your favourite creamy sauces any more - you can now enjoy this boscaiola sauce without the additional fat.”
“You don’t need to compromise on your favourite creamy sauces any more – you can now enjoy this boscaiola sauce without the additional fat.”

Ingredients

Serves 4

  • 2 tsp canola oil, or cooking spray
  • 8 pieces uncrumbed beef schnitzel
  • 1 onion, finely chopped
  • 4 rashers bacon, finely chopped
  • 3 cups thinly sliced mushrooms
  • 1½ tbsp cornflour
  • 1 can CARNATION Light & Creamy Evaporated Milk, 375mL
  • 1 tbsp finely chopped fresh parsley

Instructions

Prep time       Cook time 

  1. Heat oil in large frying pan over; sear schnitzel in batches for 40-50 seconds each side (do not overcook or beef will be tough). Transfer to a plate; cover with foil and keep warm.
  2. Heat same cleaned frying pan over medium heat; add onion and bacon. Cook, stirring, for 5 minutes or until onion is tender. Add mushrooms; cook for 3 minutes.
  3. In a large jug, blend cornflour with 1 tablespoon of Evaporated Milk, add remaining Evaporated Milk and add to pan. Bring to boil; reduce heat; simmer for 3 minutes, stirring constantly; or until sauce has thickened. Stir in parsley.
  4. Divide the meat among serving plates, top with sauce. Serve with a green salad if desired.


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