Jaeger Schnitzel
Serves: 5
Shirley Senger
1 January 1970
Based on User reviews:
64
Spice
55
Sweetness
47
Sourness
36
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
570 g
Beef1
Salt90 g
Olive Oil1 cup
Onion (chopped)1 cup
Carrot (chopped)1 cup
Celery (chopped)2 cups
Red Wine30 g
Butter170 g
Pearl Onion (boiled)2 cups
Mushroom (wild)Directions:
1
Season the meat with salt and pepper, dip the pieces in the flour, and shake off excess
2
In a heavy saute pan, heat 2 ounces of olive oil over high heat
3
Sear both sides of the meat until golden
4
Remove meat and set aside
5
Add the onion, carrot, celery, and bouquet garni
6
Saute for 1 minute
7
Deglaze with wine and continue to cook until reduced by half
8
Add 3/4-cup of the stock and return meat to pan, lower to a simmer, and cook until meat is tender
9
Transfer meat to a plate and keep warm
10
Strain sauce
11
Reserve
12
In another saute pan, heat the remaining 1 ounce oil and butter
13
Saute the bacon until golden
14
Add the pearl onions and mushrooms and continue to saute until golden
15
Add to the sauce
16
Place the meat back into the sauce and simmer for 5 minutes
17
To serve, divide schnitzel into 4 portions on center of heated plates
18
Pour the sauce with mushrooms and bacon on top
19
Sprinkle with minced parsley
20
Serve with noodles or mashed potatoes