Ingredients
- 20 ounces beef or veal or venison leg, tri tip or shoulder, cut into 1/2-inch
- Salt and pepper
- Flour, for dredging
- 3 ounces olive oil
- 1/2 cup chopped onion
- 1/4 cup chopped carrot
- 1/4 cup chopped celery
- Bouquet garni (thyme, bay leaf, parsley)
- 2 cups red wine
- 1 cup veal stock
- 1 ounce butter
- 2 ounces thick cut bacon, diced
- 6 ounces pearl onions, boiled
- 2 cups wild mushrooms
- 2 tablespoons minced parsley leaves
- Noodles or mashed potatoes, as an accompaniment
Directions
Season the meat with salt and pepper, dip the pieces in the flour, and shake off excess.
In a heavy saute pan, heat 2 ounces of olive oil over high heat. Sear both sides of the meat until golden. Remove meat and set aside.
Add the onion, carrot, celery, and bouquet garni. Saute for 1 minute. Deglaze with wine and continue to cook until reduced by half. Add 3/4-cup of the stock and return meat to pan, lower to a simmer, and cook until meat is tender. Transfer meat to a plate and keep warm. Strain sauce. Reserve.
In another saute pan, heat the remaining 1 ounce oil and butter. Saute the bacon until golden. Add the pearl onions and mushrooms and continue to saute until golden. Add to the sauce. Place the meat back into the sauce and simmer for 5 minutes.
To serve, divide schnitzel into 4 portions on center of heated plates. Pour the sauce with mushrooms and bacon on top. Sprinkle with minced parsley. Serve with noodles or mashed potatoes.
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By stregamama
Tampa, Fl
on April 07, 2011
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I grew up in germany. This is NOT how jaegerschnitzel is made. at all. It is a veal or pork (i usually only saw pork versions breaded and fried with a creamy mushroom sauce. Whoever wrote this recipe is a complete moron.
By djmezack
santa clara, ca
on September 28, 2010
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Loved this. I served with poppy seed spaetzle fried in butter and steamed brocoli. Made with boneless porkchops which I beat with a mallet. Added a lot more pepper, black and white and some garlic. Otherwise, same as recipe. Would definitely make again.
When I was in Georgia, I went to a german restaurant and had jaeger schnitzel,but was veal. They fried the meat so it had a delicious crispy crust and then put a creamy mushroom sauce over it last minute and served with spaetzle. Boy, would I love to have that recipe, too.
By sjc_rn_anc_12052347
Joppa, MD
on April 15, 2010
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This receipe is fantastic! It took me more like 60 minutes total to fix using thin bone-in porkchops, not including the time it took me to make homemade spaetzle.
I couldn't find any fresh thyme today, so I substituted a sprig of fresh rosemary instead. I also used portabello & porcini mushrooms. I also like my gravy a bit on the thicker side so I added 1 tablespoon of wet cornstarch.
My wife who is not a big mushroom eater, said it was absolutely wonderful, nice and earthy but not overly mushroom earthy. Even my kids ate the sauce without complaining.
I used the FN spaetle receipe, adding 1/4 tsp of cayenne pepper and 1/4 tsp of white pepper, and instead of water, I use chicken stock. After I boil them, then I fry them in fresh garlic and butter until golden. My kids go ape over these, and they were absolutely wonderful with the Jager sauce.
Yum!!!!
Read all 14 reviews