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Beef Scaloppini with Mushroom Sauce


  • 400g Beef Scaloppini
  • 1 small onion, finely chopped
  • 125g field mushrooms, sliced
  • 30g butter
  • 1/4 cup dry white wine
  • 2 tsp plain flour
  • 1/2 cup water
  • 1/2 tsp Beef Stock Powder
  • salt and pepper 
  • 2 tbsp cream (and more cream for a creamier sauce)


  1. Melt butter in a shallow pan, add beef scaloppini and cook quickly for 3-4 minutes, turning once. Remove from pan and set aside.
  2. Add onion, cook for 2 minutes, then pour in wine and bring to the boil.
  3. Stir in flour. Remove from heat and stir in water and beef stock.
  4. Return to heat, stir until sauce comes to the boil.
  5. Return scaloppini to the pan, add mushrooms and mix well.
  6. Season with salt and pepper.
  7. Cover pan, simmer very gently for 8 minutes then stir through cream. Stir until heated through.

Note: you can substitute wine with 30ml apple cider vinegar and 30ml water.

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