Jaegerschnitzel

* Exported from MasterCook *

Jaegerschnitzel

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : German Meats

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
E *****

Get some pork- or veal-Schnitzels. Wash the meat; dry with a paper towel and
rub with pepper, salt and just a little brown sugar. Cook in (real) butter in
an open pan on both sides until the meat is done and takes on a nice brown. Set
aside and keep hot. In the meat juice left in the pan, cook _fresh_ mushrooms
(about a pound for 2 Schnitzels; any kind of mushrooms will work, but the white
mushrooms you get in any super market or, if you collect your own, a mix of
wild forest mushrooms, seem to be best) until the liquid is mostly gone, adding
pepper, salt and More(Y/n/=)? sugar (be careful with the sugar; too much of it
will spoil the mushrooms) to taste.
Stir in fresh cream (unwhipped) until you get a thick sauce. Pour on top of the
Schnitzels, serve with french fries or croquettes. Variations: You might try to
add a little cooking sherry, onions and/or garlic to the mushroom gravy (the
onions and the garlic are cooked together with the mushrooms; the sherry is
added with the cream).

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