Beef Schnitzels with Garlic and Roasted Peppers

Having the above in front of our eyes, we embark on the most unpleasant task: roasting the peppers. We place them on a tray and put them in the preheated oven, leaving them until the skin becomes blackened and cracked. Once they are ready, we take them out of the oven, salt them, and let them sweat in a covered bowl, so that the skin comes off easily. This is an essential step, as the roasted peppers will acquire an intense flavor and a fine texture.

In the meantime, we take care of the meat. We carefully slice the meat, ensuring that each slice has the right thickness to fry evenly. We generously pepper it and pound it with a meat mallet on both sides, breaking down its fibers. This step is important to allow the spices to penetrate well and to achieve a tender texture. After we finish, we pass each slice through flour, but only on one side, so as not to hinder the frying.

In a deep pan, we melt the butter, allowing it to clarify. When it reaches the ideal temperature, we start frying the schnitzel slices. First, we fry the unfloured side; when it becomes golden and crispy, we turn the slices to fry the floured side as well. When the schnitzels are browned and appetizing, we take them out onto a reserved plate.

After we finish with the meat, we deglaze the "caramel" from the bottom of the pan with hot water or a combination of water and good quality wine. This step will add a rich flavor to our sauce. In the resulting sauce, we reintroduce the schnitzel slices and simmer them until a fork easily goes through them, ensuring they are properly cooked.

In the meantime, we clean and deseed the roasted peppers, then tear them into strips. We slice the garlic finely, and in a cup, we dissolve the flour or starch in cold water. We check the state of the meat, and if it is ready to receive guests, we thicken the sauce with the starch or flour mixture, add sour cream to taste, and the roasted peppers. We leave it on the heat just until the sauce thickens, taste it, and only add salt at the end, so as not to alter the flavor.

We turn off the heat and sprinkle the garlic, gently mixing to distribute its aroma in the sauce. It is important to note that if someone chooses to fry in oil, it is best to avoid adding sour cream, as it does not mix well with oil and will curdle.

A dish like this calls for a fitting side; a portion of soft, warm polenta is ideal, but mashed potatoes should not be underestimated either. The latter will perfectly complement the dish and add an extra flavor to the meal. So, get ready to enjoy an unforgettable feast!

 Ingredients: 1 kg ribeye or beef thigh 2 kg red peppers (or capia - in autumn - as they are sweeter) Sour cream 2-3 cloves of garlic 100 g butter Flour, starch Pepper, salt Cornmeal or potatoes

 Tags:  garlic tomatoes pepper flour cream recipes for children