This German favourite, which translates as "hunter's schnitzel", consists of veal fillets in a creamy mushroom sauce. Serve it with mashed potato or käsespätzle for a warming, hearty meal.
- 4 thin cuts veal fillet (or pork)
- 1 tbsp oil
- 1 tbsp butter
- 2–3 eschalots
- 400–500 g mushrooms
- 100 ml white wine
- 100 ml veal or beef stock (liquid)
- 250 ml cream
- 2 tsp cornflour (optional)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Season the fillets with salt and pepper. Heat the oil and 1 teaspoon of butter in a large frying pan and lightly brown the fillets on both sides or until cooked through. Remove from the pan and keep warm.
Melt the remaining butter in the pan, add the eschalot and mushroom and fry until the mushroom is 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 the pan and heat through in the sauce.
Serve with käsespätzle (German pasta) or potatoes.