![]() ![]() Serve immediately with Homemade German Spätzle or with hot egg noodles cooked according to package instructions, and with a fresh green salad. Return the pork/onion/mushroom mixture to the sauce, bring to a simmer, reduce the heat to low, cover and simmer for 15 minutes, stirring occasionally. Transfer the onion/mushroom mixture to the pork and set aside.Ĭontinue to whisk constantly until the mixture is a rich caramel brown.Īdd the milk and cream and whisk until smooth and thickened, then add the paprika.Īdd the beef bouillon and whisk until combined. Transfer the pork to a plate and set aside.Īdd the onion to the skillet, adding more oil if necessary, and saute until translucent and beginning to brown, about 5-7 minutes.Īdd the mushrooms to the skillet with the onions and saute until tender, about 5 minutes. When the oil is heated, add the pork, being careful not to overcrowd, and brown it on all sides.īrowning the pork will ensure a rich flavor in the finished sauce. Heat the oil in a stainless steel skillet over medium-high heat. ![]() Ideal for the busy cook, it only takes about 30 minutes to make. Traditionally served with Spätzle, egg noodles, or even boiled potatoes, it is a thoroughly delicious comfort food dish. Usually if you ask for Schnitzel with Hunter’s Sauce you would be served Jagerschnitzel which is very different from this this dish uses a French Hunter’s Sauce or Sauce Chasseur as the base for the sauce it has a few changes from the. Geschnetzeltes (prounounced geh-shnet-sel-tess), German for “sliced meat”, is a sauce with pork or veal, mushrooms and cream that is popular throughout Germany and Switzerland, some versions named Züricher Geschnetzeltes. The chicken cutlets are prepared as you prepare schnitzel.
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