"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

German Jagerschnitzel w/mushroom gravy Recipe

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This recipe for German Jagerschnitzel w/mushroom gravy, by , is from The Marriage Course, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Wendi Knowles


High smoke point oil - grape seed or avocado
2 large eggs
4 boneless pork chops
salt and pepper
1/2 cup flour w/1 tsp salt
3/4 cup plain bread crumbs

2 tbsp. butter
1 onion - chopped
1 clove garlic - minced
1 lb. mushrooms - cleaned - sliced
4 tbsp. butter
4 tbsp. flour
2 cups strong beef stock
1-2 tsp balsamic vinegar
1/2 tsp each salt, sugar
1/4 tsp each thyme and pepper
1-2 tbsp. heavy cream

Using a meat mallet, on the smooth side, beat the chops until 1/8" thick. Melt 2 tbsp butter and sauté until just turning brown. Add the garlic and cook 1 minute more until garlic is fragrant. Add the mushrooms and cook until all the juices have been evaporated.

Add the 4 tbsp butter - melt, add the flour, stir to combine, cook about 2 minutes to get rid of the flour flavor. Add the broth and remaining spices. Whisk continually until desired thickness, 5 to 10 minutes. Add the cream and simmer for 15 minutes.

Personal Notes:
Personal Notes:
When I made this it was the first time. This gravy is probably the best tasting gravy I have ever eaten!




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