Beef Piccata with Mushrooms and Mustard – Original Ingredients and Preparation Method

Beef Piccata with Mushrooms and Mustard – Original Ingredients and Preparation Method

Piccata is a famous Italian dish that can be prepared with either chicken or beef. It can also be enriched with vegetables, mushrooms, and other ingredients. This dish is highly nutritious and can be prepared in various ways.

In this article from Arabicook.com, we will present the ingredients and preparation method for beef piccata with mushrooms and mustard.

Ingredients for Beef Piccata with Mustard:

• 1 piece of beef fillet.
• 2 tablespoons of lemon juice and flour.
• 1 teaspoon of salt.
• 1 large onion.
• 1 tablespoon of mustard and vinegar.
• ½ teaspoon of black pepper.
• 1 cup of water or broth.
• ½ cup of heavy cream.
• 3 tablespoons of olive oil.
• 3 tablespoons of butter.
• 10 mushrooms, sliced.
• Chopped parsley for garnish.
• Boiled vegetables for serving.

Preparation Method for Beef Piccata with Mushrooms and Mustard:

1. Marinate the beef:

   • Place the beef fillet in a large bowl. Grate the onion and add it on top of the beef.
   • Add lemon juice, salt, mustard, vinegar, and black pepper. Rub the beef fillet thoroughly with the spices and onion to ensure the marinade is absorbed.
   • Cover the fillet with plastic wrap and place it in the fridge for several hours or even overnight.

2. Prepare the beef fillet:

   • After marinating, cut the fillet into thin slices. Place the slices between two sheets of parchment paper and gently pound them until they are about ½ cm thick.

3. Cook the fillet:

   • In a large pan, heat 2 tablespoons of olive oil and butter over medium heat until the butter melts.
   • Place the flour in a large dish and lightly coat the beef fillet slices in the flour.
   • Fry the fillet slices in the pan for a few minutes until the bottom side turns golden. Flip them over and cook the other side until golden as well.
   • Remove the fillet slices from the pan and set them aside.

4. Cook the mushrooms:

   • In the same pan, add the sliced mushrooms and sauté them until lightly browned.

5. Make the sauce:

   • Add the cream, water (or broth), and mustard to the pan with the mushrooms. Stir well and bring the sauce to a boil.

6. Finish the dish:

   • Return the beef fillet slices to the pan and cook for another 10 minutes over medium heat, allowing the meat to fully absorb the sauce.

7. Serve:

   • Garnish the dish with chopped parsley and serve hot with boiled vegetables on the side.