"The belly rules the mind."--Spanish Proverb

Wiener Schnitzel -Jaeger Schnitzel Gravy Recipe

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This recipe for Wiener Schnitzel -Jaeger Schnitzel Gravy, by , is from The King Family's Very, Very Secret Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mark King

Category:
Category:

Ingredients:  
Ingredients:  
Fresh sliced mushrooms about 8 oz.
Lemon, squeezed
2 pkgs. brown gravy mix
2 cups beef broth
1 stick butter

Directions:
Directions:
Sauté in a large fry pan, the mushrooms with the butter. When mushrooms are cooked add 2 envelopes of gravy mix with 2 cups of beef broth instead of water. Stir until gravy forms and simmer until thick. Now take half of the lemon and squeeze juice into the gravy. For Wiener Schnitzel the gravy is poured on the plate and the cutlet put on the top. This would be the gravy minus the mushrooms. For Jaeger Schnitzel use gravy with the mushrooms and the gravy is poured over the meat.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
For this, follow the recipe for Wiener Schnitzel, but prepare this before the meat. Meat will want to be hot when served, so I always do the meal and then the meat last. It cooks pretty fast and this is the best time for the coating to rest and air dry.

 

 

 

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