Braised Beef Cutlets

Heat a little oil for the braised beef cutlets. Salt and pepper the beef cutlets, fry them briefly on both sides in the oil and remove them from the pan. Preheat the oven to 150 degrees convection.

Finely chop the onion and garlic cloves, fry them lightly in the gravy, pour in beef broth, bring to a boil and put the beef cutlets back in. Close the pan with the lid and let it stew in the oven for about 1.5 hours.

Related Recipes:

Beef Escalope in Cream SauceFor the beef cutlets in cream sauce, peel and finely dice the onion and carrots. Cut the beef cutlets at the... Beef Swangenl with Porcini Mushroom Red Wine SauceFor the Beef Swans with Porcini Red Wine Sauce, chop the vegetables. Preheat the oven to 150 degrees Celsius... Celery Beef CutletFor the celery beef cutlets, cut celery and carrots into not too thin sticks, cut onion into finger-thick... Zucchini CutletsFor zucchini cutlets, tear the zucchino, salt well and let stand for a few minutes. Strain the resulting water... Paprika Escalope with TomatoesFor the bell pepper cutlet, gently pound the veal cutlets with a meat mallet, season with salt and pepper, and... Braised Leg of HareFor the braised legs of hare, cut the root vegetables and onion into rough cubes and halve the garlic cloves... Viennese Style Souffled Venison EscalopeFor the Viennese-style venison schnitzel, gently pound the meat on both sides a little flat with a meat... Beef Roulades Mediterranean StyleFor the beef roulades, halve the onion or, if the onion is very large, quarter it and cut into thin half or... Stuffed Beef Fillet with Pumpkin Cream VegetablesFor the filling, peel and finely dice 3 shallots. Remove 3 cloves from the garlic bulb, peel and finely dice... Venison Escalope on Cranberry Sauce with Brussels Sprouts VegetablesA great pasta dish for any occasion: For the cranberry sauce, chop the celery, shallots, carrot and parsley...