I noticed that chicken piccata is very common in USA. However, in Egypt, when piccata is referred to, it is usually beef. Beef piccata is always there in the Egyptian wedding buffets. Whenever I am invited to an Egyptian wedding, I wander around till I land in front of the beef piccata. I like the beef one perhaps a bit more than chicken piccata because of the black pepper corns. With the chicken, capers are usually added and I am not a big fan of them. Sometimes they are a bit too bitter for my taste but there is no doubt that chicken piccata is YUMMY! I am sharing today the Egyptian recipe of the beef piccata and hope you enjoy it too! Perhaps, one day it becomes a bit more popular too 🙂
4 large milanesa or thin beef cutlets
1 large onion juice (squeezed out juices from a minced onion using a strainer or your best tool: your hands :P)
1 lime juice
1/2 tsp paprika
1/2 tsp all spices
Salt and pepper
2 tbsp olive oil
1 cup whipping cream or half n half ( if using milk for lower calories add 1.5 tsp of corn starch to 2 tbsp cold milk on the side to thicken the sauce)
1/2 bag of any brown gravy mix
1 tbsp soy sauce
Fresh sliced mushrooms
Mix the gravy with the whipping cream and soy sauce in a bowl and set aside.
Cut the beef into medium size cuts.
Marinate the beef with lime juice, onion juice, paprika, all spices, salt and pepper.
In a large pan, warm the olive oil.
Add the beef cutlets to brown on one side then flip to the other side after a couple of minutes.