German Cuisine

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Key Ingredient
Veal

Cuisine Category
German

Food Category
Meat

Jägerschnitzel

Cuisine: German Created by Nanna Dorn-Zachertz

Ingredients

4 thin cuts of veal fillet (or pork)
1 tbsp oil
1-2 tsp of butter
2-3 shallots
400-500g fresh mushrooms
1-2 tbsp butter
100ml white wine
100ml veal or beef stock (liquid)
250ml cream
2 tsp cornflour (optional)
Salt, pepper

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Preparation

Season the fillets with salt and pepper. Heat the oil and teaspoon of butter in a large frying pan and lightly brown the fillets on both sides or until the thin cuts of meat are cooked through. Remove from the pan and keep warm.

Melt a couple of teaspoons of butter in the frying pan, add finely chopped shallots and chopped mushrooms. Fry them until the mushrooms are soft and slightly brown.
Add the wine and allow the sauce to reduce. Add the beef stock and cream and season to taste. If the sauce is too runny, stir in some cornflour to thicken.

Return the meat with its’ juices to pan and heat through in the sauce.

Serve with Kasespätzle (German pasta, see recipe) or potatoes.

German Restaurants

Displaying 10 of 56 German Restaurants.

Restaurant		Suburb
1.	German Arms Hotel	Hahndorf
2.	Vienna Restaurant	Kambah
3.	De Bortoli Winery and Restaurant	Dixons Creek
4.	Eiger Swiss Restaurant	Petersham
5.	Hofbrauhaus	Melbourne
6.	Hahndorf Inn Hotel & Cellars	Hahndorf
7.	Harmonie German Club	Narrabundah
8.	Elmar's in the Valley	Henley Brook
9.	Lowenbrau Keller	The Rocks
10.	Duckstein Brewery	Henley Brook

16 Apr 2010 01:33 AEST

german chef in singapore

singapore

cornflour

this is a very authentic way of doing jaegerschnitzel. congratulations. and we DO use cornflour in germany to thicken the gravy. we just call it maizena or mondamin. so even that is correct. i recommend a nice riesling or silvaner from frankonia ( franken) to go with it. a nice sauvignon blanc from australia or NZ will do as well

07 Feb 2010 11:06 AEST

kylie

hunters hill

Like it better this way

I have eaten this meal at Woolwich Pub in Sydney. It's served as a special each Thursday night. However, the meat is cooked as schnitzel normally is crumbed and fried and then the sauced poured over.

16 Jan 2009 10:28 AEST

Merle

Heidelberg

Hmmm

Hmmm, interesting, this is honestly the only recipe on this site that I have ever eaten on Germany (in the 26 years I grew up there) and corn flour is really newer used in Germany, we always use wheat flour. But anyways, what about putting in some recipes that are not from the south?

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