How to make Fantastic Escalope in Mushroom Sauce

I love Escalope in Mushroom Sauce. It is a super easy recipe, but very delicious at the same time. Most of the time I prepare it in cases when I have little time to cook. I am sure you’ll like it as well. Here I go with the recipe:


  • 2 beef fillets per person
  • 300 gr of field mushrooms
  • 200 gr sour cream
  • Salt, white pepper, olive oil.


Marinate the beef fillets with a little salt and white pepper. Pour 2 tablespoons of olive oil in a saucepan and fry the fillets over medium heat until golden brown.

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In the remaining oil from the cooking of beef fillets, add mushrooms cleaned from the skin and inner part black; and cut into small pieces. Fry the mushrooms until they begin to change color and reduce volume.

Add the milk cream, cook with the mushrooms, stirring for 2 minutes, and add 1 1/2 cups of cold water. Adjust the sauce with salt and pepper and allow to thicken, stirring occasionally. When the sauce starts to become more compact but is still juicy, add the fried fillets.


Roll the fillets into the pan so they are coated with the sauce from all sides. When the sauce is sufficiently thickened, remove the fillets from fire and serve two fillets per portion. I decorated my escalope with fresh parsley. This recipe goes well with a fresh salad.

Find below the preparation of the Escalope in Mushroom Sauce through photos.

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Cómo hacer un Fantástico Escalope en Salsa de Champiñones

Me encanta Escalope en Salsa de Champiñones. Es una receta súper fácil, pero, es muy sabroso al mismo tiempo. La mayoría de las veces lo preparo en los casos en que tengo poco tiempo para cocinar. Estoy seguro de que también te gustará. Aquí voy con la receta:


  • 2 filetes de res por persona
  • 300 gr de champiñones
  • 200 gr de crema agria
  • Sal, pimienta blanca, aceite de oliva.


Marinar los filetes de ternera con un poco de sal y pimienta blanca. Vierte 2 cucharadas de aceite de oliva en una cacerola y fríe los filetes a fuego medio hasta que estén dorados.

En el aceite restante de la cocción de filetes de res, agregue los champiñones limpiados de la piel y la parte interna negra; y cortar en trozos pequeños. Fríe los champiñones hasta que comiencen a cambiar de color y reduzcan el volumen.

Agregue la crema de leche, cocine con los champiñones, revolviendo durante 2 minutos, y agregue 1 1/2 tazas de agua fría. Ajuste la salsa con sal y pimienta y espese, revolviendo ocasionalmente. Cuando la salsa comience a hacerse más compacta pero todavía esté jugosa, agregue los filetes fritos.

Enrolle los filetes en la sartén para cubrirlos con la salsa por todos lados. Cuando la salsa esté suficientemente espesa, retire los filetes del fuego y sirva dos filetes por porción. Decore mi escalope con un poco de perejil fresco. Esta receta va bien con una ensalada fresca.

¡Buen provecho!

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