Being an air force brat I was able to live and travel to many fascinating places, including the beautiful Germany.
Lately, I have been craving the German food!
I scoured for the most authentic but yet simple Jaegar Schnitzel recipe and found this one on tablespoon.com
good! Enjoy a taste of Germany!
What You'll Need:
4 boneless pork chops
1/2 C Flour
1 tsp Salt
3/4 C Breadcrumbs
5 ounces Mushrooms
3 tbsp Butter
3 tbsp Flour
1 14.5 ounce can Beef broth
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First flatten your pork chops. You will need to fry them so it is important that they aren't too thick.
Go for about 1/4 inch if you can.
Salt & pepper to taste.
Set your pork chops aside, its time to start on your yummy sauce!
Heat up some oil and toss in your mushrooms.
You want to cook them until you have cooked out most of the juices.
Once your mushrooms are done remove them from your pan and set them aside.
In your same pan melt your butter and flour.
Whisk until its mixed nice and good. Keep stirring until your mixture is golden brown.
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Next your going to slowly add the beef broth...
And then you can add your mushrooms back to your brewing your sauce.
Once everything is mixed together bring your sauce to a simmer, lower the heat and cover for about 15 minutes to allow it to thicken.
Salt & pepper to taste.
Remember your flatten pork chops? Yes, let get back to those suckers...
Prepare a pan with oil heated for frying.
You want to make sure that once your meat is ready you can throw them right in.
Also, you need to prepare your dipping dishes; flour, egg, and breadcrumbs.
Then in the pan they go!
Fry each side for about 2-3 mintues.
Make sure they are golden brown, you don't want to burn these babies.
Now traditionally they are Jaeger Schnitzel is served over spaetzla noodles but I couldn't find any.
We used bowtie noodles which worked out perfect!
I snagged this one from Jake's Mom, Corina.
I'm going to go ahead and apologize up front; In this post you are going to encounter words like "scoop", "dollop", "shake" in the place of where most would put an actual measuring term, for example "cups".
But who needs "cups" anyways?! ... dollop is MUCH fun-ner to say,
Well, regardless of your name preference, hang in there friends because this is a good one!
Did I mention this is Jake's FAVORITE meal.
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What you'll need:
1 lb Cube steak
1 pkg of Bowtie noodles
1 10 oz can of Cream of Mushroom
8oz pkg of fresh Mushrooms
*not 100% necessary but so yummy!
1 medium onion
Start by boiling your water for your noodles.
*I always pour in a good amount of salt too. The salt causes your water to boil at a higher temperature which is better for your noodles.
Defrost & dice up your meat.
I don't know what possessed me to cut up my meat with a knife this time...
Honestly if you have culinary scissors use them.
So much easier!
Dice up your meat into chunks and toss into your sauce pan. Yes, I cook it all in my large sauce pan so I don't have to transfer things later.
I hate doing dishes!
Your water should be boiling by now so toss in your noodles!
Next, dice up your onion and throw in with your meat to saute as the meat browns.
I always throw in some dashes of season salt at this point for flavor.
I am married to a Brian, which basically translates to "Salt Addicts"
Once your meat has browned all the way throw in your package of mushroom. Let them warm in your pan, about 3-5 minutes.
Make sure you are stiring and checking on your noodles ever so often folks!
Next your yummy sauce...
Ready for my ridiculous measurements?
Empty your 10 oz can of Cream of Mushroom in to your pan
Add 2-3 dollops of Sour Cream
1 good swig of Milk (if I could guess 1/8-1/4 C)
And quite a few shakes of Soy Sauce, like 6..ish.
*Remember I am married to a "Salt Addict" and Soy Sauce is basically salt.
The more you make this the better you will get at your own amounts that you want to add of each.
Okay now stir all that good stuff around. Make sure you have it good and blended. When it starts to bubble turn it down to low.
When your noodles are done drain them and serve with your sauce on top.