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JAEGERSCHNITZEL Crispy Schnitzel with mushroom and sour cream gravy


4 ( 4-5 oz). slices of Pork Loin,

Basic Schnitzel preparation

1 Cup onion or Shallot
( finely chopped)
3 clove garlic,
finely chopped
2 tsp. paprika
1 /2 teaspoon of dried thyme,
or 1 teaspoon chopped fresh thyme
2 tablesoons flour
1/2 cup dry red wine
1/2 Cup sour cream
1 Cup of chicken stock
1 lbs fresh mushrooms, sliced,

any variety of mushroom works well.

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Prepare Crispy Schnitzel with the basic crispy Schnitzel preparation
Keep warm on a baking sheet in a warm oven.

Sauce preparation;

Add the onions or shallots, garlic and paprika and cook until tender. (about 2 minutes)

Add the mushrooms and cook until tender ( 1 minute )

Turn down the heat and sprinkle 2 tblsp of the flour mixture

Add the wine, mix and cook 30 seconds just to evaporate alcohol.

Add the stock and bring to a simmer whisking it until smooth.

Turn down the heat and wait 30 seconds. Add the sour cream or cream. Heat it back up a little if needed. (DON'T BOIL you will curdle the sour cream)

When serving , pour the sauce over the schnitzel, garnish with a dab of sour cream, and chopped parsely.

Serve with noodles, mashed potatoes, spaetzels or dumplings.



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Last updated November 12, 2008