So, Jägerschnitzel. A dish whose name I abhor out of personal reasons. More on that later.
The dish itself is a popular combo from a Schnitzel (breaded or natural) with a darkish mushroom/bacon based sauce. Very common in restaurants, snack bars and the like.
I'll spare you the details of breading a cutlet and cut straight to the sauce.
prep time: about 30 minutes from first pic to last.
Ingredients (serves one fatass and his wife):
1/2lb mushrooms of choice
100 grams bacon
white wine
one onion
cream
beef stock
thyme
marjoram
milk if the sauce gets too thick.
cut the shrooms to bite-sized chunks, chop the onion, cut bacon to small strips:
prep requires advanced multitasking skill(ets):
heat one skillet high and add a bit of butter, it's OK if the butter gets a bit brown, then add the mushrooms.
Sear them for a few minutes just to the point they start to release their juices, then set them aside:
sear the bacon and onion in the same skillet:
Add the wine and let it evaporate almost completely, then add the mushrooms, a good amount of thyme, marjoram after taste and the stock (I used about half of the pitcher):
when the sauce comes to a boil again, add the cream, a bit of paprika powder, white pepper and salt after taste, reduce the sauce at high heat until serving:
Now for the Schnitzel part:
heat the second skillet to medium heat, add butter and fry them suckers up tendely!
Done!
To keep it German, I made a few Semmelknödel as side dish. Also great are french fries or hash browns.
Enjoy!
Cheers,
Chris (Jäger).