Minute Steak Series: Vanja’s Garlic Schnitzel is a Weeknight Favourite

Vanja’s Garlic Schnitzel: Another Recipe from the Minute Steak Series

Vanja loves minute steak done simply which is like this, but only dipped in flour, not the whole 9 yards: Flour, eggs and crumbs. Of course, I make the milk gravy with it, but usually a Mushroom Gravy. However, one day he asked me if I could do a garlic gravy with the floured and fried minute steak. Completely out of my league on that request, I had him describe how his mom would make it and then I got busy to make him a very happy man.

Vanja and I are not eating flour or noodles right now, but this recipe needs to be published and is a great addition to the Minute Steak Series I published in 2016.

Vanja’s Garlic Schnitzel: Preparing the Minute Steak or Cube Steak

We buy our grass-fed beef from a farmer, so prepare our own minute steak from the Schnitzel cuts we have the butcher do. In the United States, Minute Steak is also cube steak. I pound out my own. 

See how much bigger that grew with the tenderizing pound.

Not too much effort and this beautiful grass-fed beef is ready to go.

Vanja’s Garlic Schnitzel: Flouring and Frying the Steak

Flour is seasoned and well combined.

Minute Steak of grass-fed beef Schnitzel meat is dredged well in flour and set aside.

Above, very small pieces, as in one package of our meat; below, a close up.

Good quality olive oil with a little butter makes for a good mix in the pan. 

Heat to medium-high in a heavy skillet and fry in batches until well browned.

Set aside, when done. Above, the smaller pieces, below, a batch I fried another day with bigger pieces.

The smaller schnitzel’s below, once fried, and out of the pan so the gravy can be made.

A close up.

Delicious as it is, for sure, but with the garlic gravy, get ready….

Vanja’s Garlic Schnitzel: Preparing the Garlic Gravy

When using garlic, really great garlic makes all the difference. I always use organic New Oxley Garlic from Jackie in Southern Alberta.

Strain the grease, add garlic to the browned bits in the bottom of the pan with a little water to release that golden goodness.

Keep working at it until all bits are incorporated into the rich gravy base; add some butter or olive oil and flour and stir into a garlicky roux.

Heat at medium to cook the flour as it absorbs all liquid, above left. he, add water and stir to desired consistency.

Taste. Very strong, and not enough gravy? Add more flour to create a greater volume of gravy.

Look at that thick, rich, garlicky roux! Now, add water until desired gravy-like consistency. Season to taste.

Vanja’s Garlic Schnitzel: Putting it All Together

Add the set aside golden schnitzel into the flavourful gravy and heat to meld meaty goodness with garlicky wonder.

What do you serve this with? Something to soak up that gravy, of course! Mashed potatoes or big fat pasta noodles!

Print Recipe

5 from 1 vote

Vanja’s Garlic Schnitzel

One of Vanja's favourite weeknight meals that remind him of his home. A part of my Minute Steak Series.

Prep Time15 minutes mins

Cook Time45 minutes mins

Total Time1 hour hr

Course: Main

Cuisine: Canadian

Keyword: Minute Steak

Author: Valerie Lugonja

Ingredients

Ingredients for Schnitzel

• 1 kilo Grass-fed beef schnitzel minute steak, or cube steak
• 1 cup all purpose flour
• 1 tablespoon Vegeta
• Freshly ground black pepper
• 2 or more tablespoons olive oil
• 2 or more tablespoons butter

Ingredients for Gravy

• 1 tablespoon butter
• ¼ cup finely minced garlic about 1 head
• ¼ cup butter or olive oil
• 3 cups or more water
• ¼ cup flour
• ½ teaspoon salt or to taste
• ¼ teaspoon freshly ground black pepper or to taste

Instructions

Instructions for Preparing the Schnitzel

• Pat dry schnitzel pieces; lay on parchment lined cutting board
• Using a meat tenderizer, pound surface of each schnitzel evenly till double in surface area
• Prepare dredging pan with flour and seasonings; carefully dredge each schnitzel with flour mixture until complete coated and set aside
• When all are dredged, clean work area and prepare for frying

Instructions for Frying the Schnitzel

• In a heavy skilled, heat a mixture of butter and olive oil on medium high heat; test readiness with a drop of water: if it sizzles, time to fry the schnitzel
• Do not overcrowd the pan; place 3-4 schnitzels in at a time, depending upon size
• Fry 2 minutes per side, or until golden in colour; set aside to drain on paper towel
• Fry remaining schnitzel in the same manner

Instructions for Making the Gravy

• Remove all grease from pan and return to heat set at medium; add butter and garlic and sauté for 30 seconds to 1 minute
• Add 1 cup of water to deglaze the pan; once the pan is deglazed and most water evaporated, add flour and cook, stirring constantly into a paste or a roux
• Add the remaining 2 cups of water slowly, stirring and cooking, until desired thickness in gravy is achieved
• Season to taste

Instructions for Putting it all Together

• Place set aside schnitzel gently into garlic gravy; heat together at low simmer for 10-15 minutes to meld flavours
• Serve on a bed of fresh noodles or mashed potatoes with a crisp green salad on the side