Ingredients: |
Ingredients: 1/2 cup onion
1/2 cup bacon
saute
1 cup Mushrooms
1/2 cup tomatoes
saute
1 1/2 T Paprika
1 Knorr beef bullion cube (the larger ones
salt/pepper to taste
3/4 cup water
1 can cream mushroom soup
simmer
Thicken with:
1/4 cup water
1 T corn starch
Finish with 1/2 cup sliced mushrooms
Add kitchen bouquet to set color as desired, a nice golden auburn brown mushroom look.
To help you remember the proper shading of this sauce:
"It was late late in November during the waning year of the Great War. I was but a lad (barely 21) and totally full of myself and my abilities. It was always the other poor sod who couldn't make it back over the lines in our flying machines built by the lowest bidder. Knowing in your heart that it always happens to the other guy is the only way to cope when day after day, the chalk crosses out the names on the squadron roster of those fallen.
Except for the left lower wing losing its skin in a dive, my craft saw me safely to the ground behind the lines. Invincible as I was, I found myself for the 3rd night, in a damp cold forest. Not enough to kill you , only enough to make you wish you were dead. I cursed my wet uncomfortable boots and the cobbler's assistant who so carelessly made them for the war effort. I swore if I make it back alive, there are two things for certain. One is, I think my former career as a cobbler's son maybe isn't so bad. Two is, that boots are pretty important and when I find inspected by number eight at the Acme shoe company in New Jersey, there is an ass whooping in his future.
3 days on the run, staying in the forest and traveling only at night by moonlight, I came about a clearing. It was a small farm with a barn quite detached from the house. I was cold, tired, hungry, and at four in the morning not much darkness was left. I decided to make my way to the upper hay loft and call it a day, until my friend called darkness returned, but not before grabbing three eggs from a willing chicken, and a handful of grain to feast upon in my new lair. The first food in three days, raw eggs and grain. I felt like I was dining at the Ritz. As I drifted off to sleep I was excited knowing that by all estimation I was almost back to France and could probably make the front in two more days on the run.
I awoke slowly from my slumber, as if still in a dream, light filled the loft, the upper shutter was opened as light flooded in, but not from the wind. It was a clear, crisp blue sky, the rain was gone. However, on top of me was the proverbial farmers daughter, not a day over eighteen, playfully swishing her hair across my unshaven face. Her hair, freshly cleaned and delicately scented was the most beautiful, golden auburn brown mushroom color. A color so intense and inviting, all I could think is that color looks just like JP's Jeager Schnitzel sauce.
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Directions: |
Directions:All solids should be finely chopped. They will cook down into a course sauce. No larger then 1/4 to 3/8 inch pieces.
Saute bacon and onion first
add
mushrooms,& tomatoes and cook this down. It will seem dry at first but will moisten up quickly as the mushrooms cook down probably about 20 minutes
Add:
Paprika, 1 Knorr beef bullion cube (the larger ones
salt/pepper to taste
3/4 cup water
simmer another 15 minutes
Add:
can of mushroom soup and simmer for another 15 minutes.
Thicken with:
water, cornstarch,and Kitchen Bouquet
Finish:
15 minutes before serving stir in finely sliced mushrooms and heat
You can make a head of time and thicken the day you serve this sauce. It keeps well. |
This recipe for Jaeger Sauce for German Meal is from