RECIPE
RECIPE
GERMAN SCHNITZEL
with Brown Mushroom Gravy and Spaetzle
Wunderbar!
Ingredients
- 1 or 2 Traditional Comforts® 5.33 ounce pork loin fritter
- 1 cup spaetzle; cooked to package directions
- 1 cup brown mushroom gravy; see below
- 2 tablespoons fresh parsley; chopped
- 1 fresh lemon; quartered
Instructions
- Deep fry pork loin fritters
- Set aside, and keep warm.
Brown Mushroom Gravy
Ingredients
- 6 tablespoons butter
- 1 Vidalia onion; diced
- 1 clove fresh garlic; minced
- 16 ounces fresh mushrooms; cleaned and sliced
- 4 tablespoons flour
- 2 cups beef stock
- 1 teaspoon red wine
- ½ teaspoon kosher salt
- ½ teaspoon granulated sugar
- ¼ teaspoon fresh thyme
- ¼ teaspoon ground black pepper
- 2 tablespoons heavy cream
Instructions
- Melt 2 tablespoons of butter in a pan, and sauté onions until brown, add garlic and cook one minute.
- Add mushrooms and cook approximately 8 minutes or until all the liquid has evaporated.
- Add remaining butter and allow to melt, then add flour stirring continuously for about 3 minutes; this will brown the flour to create a rich flavor.
- Add beef stock, wine, thyme, sugar, salt, and pepper, and whisk continuously until thickened.
- Cover pan and simmer on low for approximately 10 minutes, and add cream.
- Place schnitzel, and spaetzle on a serving dish and cover with a generous portion of mushroom gravy.
- Sprinkle parsley over the top and serve with fresh lemon wedges.
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