"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Jagerschnitzel Recipe

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This recipe for Jagerschnitzel, by , is from David Lytle Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.



2 tsp vegetable oil
3 cups thinly slice mushrooms
3 cups coarsely chopped red bell pepper
2 cups coarsely chopped onions
1 cup thinly sliced carrot
2 garlic cloves. minced
1 (14.5-ounce) can diced tomatoes, undrained
1 tbsp all-purpose flour
1 tsp paprika
2 tbsp water
1 pound pork tenderloin
1/2 tsp coarsely ground black pepper
1/4 tsp salt
Cooking spray
3 cups hot cooked yolk-free noodles
Chopped fresh parsley

1. Heat oil in a large Dutch oven over medium-high heat. Add mushrooms, bell pepper, onion, carrot, and garlic, saute 10 minutes. Add tomatoes, cover, reduce heat, and simmer 20 minutes or until vegetables are tender. Combine flour, paprika, and water in a small bowl. Stir into tomato mixture, cook 3 minutes or until slightly thick. Keep warm.

2. Trim fat from pork, cut pork crosswise into 16 pieces. Place each piece between 2 sheets of heavy duty plastic warap, and flatten each piece to 1/4-inch thickness using a meat mallet or rolling bin. Sprinkle both sides of pork with black pepper and salt. Place a large nonstick skillet coated with cooking spray over medium-high heat. Add pork and cook 4 minutes on each side or until done.

3. Serve vegetable mixture over noodles, top with pork slices. Garnish with parsley, if dsired.

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