Jägerschnitzel with Mushroom Gravy

Authentic German Jägerschnitzel (Hunter Schnitzel with Mushroom Gravy)

I decided to make this dish but chickened out when it came to spatzel and made egg noodles instead.  Egg noodles are just flour and eggs plus enough water to make a dough, then ran through a pasta press and cutter.

Perfectly crispy on the outside with a tender interior and served with a delightfully rich mushroom gravy, it's no wonder this is one of Germany's most famous and beloved dishes!

Prep Time  20 mins Cook Time  25 mins Total Time  45 mins 

Author: Kimberly Killebrew

Ingredients

Neutral-tasting oil for frying (I use avocado oil as it has a high smoke point)

4 boneless pork steaks or chops

salt and freshly ground black pepper

1/2 cup all-purpose flour combined with 1 teaspoon salt

2 large eggs, lightly beaten

3/4 cup plain breadcrumbs

Chopped fresh parsley, garnish

Instructions

• Pound the pork chops between two sheets of plastic wrap with the flat side of a meat tenderizer until 1/4 inch thick.  Lightly sprinkle both sides with salt and freshly ground black pepper.
  
• Place the flour mixture, egg, and breadcrumbs in 3 separate shallow bowls. Dredge the pork chops in the flour, the egg, and the breadcrumbs, coating both sides and all edges at each stage. Be careful not to press the breadcrumbs into the meat. Gently shake off the excess crumbs.  (Note: Don't let the schnitzel sit in the coating or they will not be as crispy once fried - fry immediately.)  
  
  Note:  Some regions of Germany make Jägerschnitzel without the breading.  Simply pound the pork chops, salt and pepper them, fry them and serve them with the gravy.
  
• Heat the oil to 330 degrees F (not hotter or the Schnitzel will burn before the meat is done, not lower or the Schnitzel will absorb the oil and be greasy).  Use just enough oil so that the Schnitzels "swim" in it.  Fry the Schnitzel for about 2-3 minutes on both sides until a deep golden brown. Transfer briefly to a plate lined with paper towels.
  
• Serve immediately topped with and garnished with chopped fresh parsley. Avoid completely drenching the Schnitzel with gravy so that much of the Schnitzel remains crispy.  
  
  
• BEST Brown Mushroom Gravy (from scratch)
• Easy to make with a wonderful depth of flavor!

Prep Time 10 mins  Cook Time 20 mins  Total Time 30 mins 

Author: Kimberly Killebrew

Ingredients

• 2 tablespoons butter, bacon grease, lard or beef drippings
• 1 yellow onion ,finely chopped
• 1 clove garlic ,minced
• 16 ounces fresh mushrooms of choice (I used button mushrooms in the photos) ,cleaned and sliced
• 4 tablespoons unsalted butter
• 4 tablespoons all-purpose flour
• 2 cups strong beef broth
• 1-2 teaspoons balsamic vinegar (according to taste)
• 1/2 teaspoon sea salt plus more to taste
• 1/2 teaspoon sugar
• 1/4 teaspoon dried thyme
• 1/4 teaspoon freshly ground black pepper
• Optional: For a creamy gravy, add a few tablespoons of heavy cream at the end

Instructions

• Melt the butter (or bacon grease, lard or beef drippings - any of these will yield the most flavor) in a pan over medium-high heat and fry the onions until beginning to brown.  Add the garlic and cook another minute.
  
• Add the mushrooms and cook 5-7 minutes or until golden and the liquid from the mushrooms has evaporated.
  
• Add the butter and melt.  Add the flour, stir to combine and cook for about 2 minutes, stirring continually.
  
• Add the beef broth, vinegar, thyme, sugar, salt and pepper.  Whisk continually until the gravy is thickened.  Cover and simmer on low, stirring occasionally, for 5-10 minutes.  Add salt and pepper to taste.  If you prefer the gravy thinner add a little more water (or heavy cream if using)
  

Notes

**If using this gravy for German Jägerschnitzel and you prefer a more basic, traditional gravy, omit the balsamic vinegar and thyme.

Authentic German Spätzle

The highly popular and beloved egg noodles from the Swabia region of southwest Germany. 

Prep Time 25 mins  Cook Time 10 mins  Total Time 35 mins

Course: PastaCuisine: German Servings: 6 servings Calories: 345kcal Author: Kimberly Killebrew

Ingredients

• 4 cups all-purpose flour (you can also use whole wheat flour)
• 1/2 teaspoon salt
• 1/4 teaspoon freshly grated nutmeg (optional)
• 4 large eggs
• 1 1/4 cup milk or water + more as needed (milk produces a richer Spaetzle) (add more flour if the dough is too runny, add more milk or water if it's too stiff)

Instructions

• Add the flour, salt and nutmeg to the bowl of a stand mixer. Stir to combine. Crack the eggs into a small bowl and whisk them. Make a well in the center of the flour mixture and pour the eggs in it. Add the milk. Attach a dough hook to the stand mixer and "knead" the dough for 16-20 minutes, or until bubbles appear (see pictured instructions for details). After 15 minutes or less of beating, use a wooden spoon to scoop and pull the dough. If bubbles/holes appear, the dough is done.
• Bring at least 2 quarts of lightly salted water to a boil, then reduce to a simmer. Using a Spätzle maker of your choice (I use and prefer the Spätzle press), press the noodles into the simmering water and cook for about 2-3 minutes, or until the noodles float to the top. Use a slotted spoon to transfer the noodles to a colander, and then dump the noodles in a large bowl of ice water. Drain the noodles again and toss with a little vegetable oil or melted butter.
  
• They can be stored in the fridge for at least a couple of days and then heated to serve.
• To heat, melt some butter in a large skillet and toss the Spätzle in it to heat through.
• Serving recommendation: Serve with Daring Gourmet Hunter's Pork Chops (see website for recipe).

Notes

Traditionally Spätzle batter is quite thick because it was cut into noodles using the board & knife method. Even if using a Spätzle press or other method, thicker batter yields a better consistency. If you're using the Spätzle press yes, it will require some muscle strength - you don't want the batter to be so runny that it squishes right through with ease. That said, if you're straining way too hard to press the batter through, go ahead and add a bit more liquid to thin it out.

Restaurant-style Schwäbischer Kartoffelsalat (Swabian Potato Salad) 

 Prep time  15 mins  Total time 15 mins

: Kimberly Killebrew, www.daringgourmet.com  Serves: 6

Ingredients

• 3 pounds small, firm, yellow-fleshed potatoes (e.g. Yukon Gold) of similar size, skins scrubbed and peels left on
• 1 medium yellow onion, chopped
• 1½ cups water mixed with 4 teaspoons beef bouillon granules (Vegans: use vegetable bouillon)
• ½ cup white vinegar (add a few dashes of Essig Essenz if you have it)
• ¾ tablespoon salt
• ¾ teaspoon freshly ground white pepper
• 1 teaspoon sugar
• 2 teaspoons mild German mustard (I recommend Düsseldorf Style German Mustard. If you can't get it, use regular yellow mustard)
• ⅓ cup neutral-tasting oil
• Fresh chopped chives for garnish

Instructions

1. Boil the potatoes in their skins in lightly salted water until tender. Allow the potatoes to cool until you can handle them. Peel the potatoes and slice them into ¼ inch slices. Put the sliced potatoes in a large mixing bowl and set aside.
2. Add onions, beef broth, vinegar, salt, pepper, sugar, and mustard in a medium saucepan and bring to a boil. As soon as it boils, remove from heat and pour the mixture over the potatoes. Cover the bowl of potatoes and let sit for at least one hour.
3. After at least one hour, gently stir in the oil and season with salt and pepper to taste. If too much liquid remains, use a slotted spoon to serve. Serve garnished with fresh chopped chives. Serve at room temperature. Note: This potato salad is best the next day (remove from fridge at least 30 minutes before serving).

German Cucumber Salad (Gurkensalat)

Fresh and crispy German cucumber salad, just like the kind you know and love from German restaurants!

Prep Time 10 mins  Total Time 10 mins

Servings: 6 servings Calories: 87kcal Author: Kimberly Killebrew, www.daringgourmet.com

Ingredients

• 3 medium cucumbers peeled and thinly sliced into rounds (if the cucumbers aren't waxed you can leave the peels on for more color)
• 1/3 cup chopped fresh dill
• 2 tablespoons chopped chives optional - I don't always include these
• 1 tablespoon dried minced onion more concentrated flavor than fresh onion
• 3 tablespoons neutral-tasting oil
• 3 tablespoons white vinegar
• 1 1/2 teaspoons sugar
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

Instructions

• Place the sliced cucumbers in a medium-sized bowl. In a small bowl, whisk together the remaining ingredients. Pour over the cucumbers and stir to combine. Cover and chill for at least 2 hours before serving, stirring it a couple of times. Add salt and pepper to taste. Serve cold or at room temperature.