| Level: | Easy |
| Total: | 45 min |
| Prep: | 25 min |
| Cook: | 20 min |
| Yield: | 4 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 724 |
| Total Fat | 47 g |
| Saturated Fat | 14 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 5 g |
| Sugar | 5 g |
| Protein | 35 g |
| Cholesterol | 121 mg |
| Sodium | 1111 mg |
Reviews
Having said all that the recipe is fine and the sauce has good depth of flavor. It wasn’t a keeper for me though as it is a lot of prep and work for just pretty good.
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.
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!!!!
I ate a Jaegerschnitzel in some German inn in Catskills a few years ago, and the taste stayed with me since then. I was looking for a good recipe for quite a while, and this one comes quite close to the culinary heaven experience.
Where I am from it is a pork cut that is breaded fried with a thick mushroom cream sauce served with pommes (french fries) and salat. I have gone to other regions and had it as veal (never as steak). Like anywhere the local menu depends much on how rich the area is, what the history is, who they have as neighbors and that sort of thing.
Here is the Definition as is known.
Online Etymology Dictionary – Cite This Source – Share This
schnitzel
veal cutlet, 1854, from Ger. Schnitzel “cutlet,” lit. “a slice,” from Schnitz “a cut, slice” (+ -el, dim. suffix), from schnitzen “to carve,” frequentative of schneiden “to cut,” from O.H.G. snidan, cognate with O.E. sni?an “to cut,” from P.Gmc. *snithanan.
I have prepared this recipe and though it is good as a recipe it isnt what I was raised on. I have never been to Passau itself but I have been to the east (Buyern-Munchen ist miene Lieblingsfu?ball-Mannschaft) but i dont think that I remember what there schnitzel was like… so it is possible that that close to another border it would be different. My recomendation?… try them all and decide what you like. (and now when I go on vacation i will have to go east for a day and do some research 🙂 )
As for Mr. Anonymous, Jager does mean Hunter, but Schnitzel is a meat dish. Jaeger is the manner in which the dish is prepared.. In this case it was venison originally because deer were common in the countryside in earlier years. As they became less numerous, other forms of meat were substituted, such as veal, pork and beef.
Regardless of the meat, Jaeger Schnitzel is Wunderbar and a lovely dish and this particular recipe is authentic.