Gehacktes Rinderschnitzel Recipes

JAEGER SCHNITZEL

Steps:

• Pound out cubed pork, and cut in half.
• Heat oil in a large skillet or Dutch oven over medium heat. Dip pork in egg, then bread crumbs, and place in hot oil. Cook, turning, until golden brown. Remove to a warm plate.
• Prepare gravy mix according to package directions. Stir in mushrooms, and cook with gravy.
• Meanwhile, bring a large pot of lightly salted water to a boil. Add the egg noodles, and cook until al dente, about 8 to 10 minutes; drain.
• Serve pork over noodles and smother with gravy.

GEHACKTES RINDERSCHNITZEL

Steps:

• Boil a whole large potato.
• It should be slightly undercooked.
• Cool and grate the potato.
• Chop the onion very finely, and mince the garlic.
• Mix the vegetables very thoroughly with the ground beef, egg, salt and pepper.
• Form into patties and brown on both sides over medium high heat.
• Cook over lower heat for about 10 minutes in total, or until they are cooked through.
• They are somewhat delicate, so treat them gently.
• They should be turned once during cooking.
• Spoon off excess fat, but do not clean the pan.
• Stir together the cornstarch, water or broth, paprika and Worcestershire sauce, and pour it into the pan as soon as the patties have been removed.
• It will boil up and thicken rapidly.
• Pour it over the beef patties to serve.
• (If there is not a great deal of fat in the pan, the gravy can be made while the patties are still in the pan.) If your meat is very fresh, half of the mixture can be kept well covered in the fridge and cooked the next day, but no later than that.

JAGERSCHNITZEL

Steps:

• In a shallow dish, mix together the bread crumbs and flour. Season with salt and pepper. Place the egg in a separate dish. Heat oil in a large skillet over medium-high heat. Dip pork steaks in egg, then coat with the bread crumb mixture. Fry in the hot oil until browned on both sides and cooked through, about 5 minutes per side.
• Remove the pork to a platter and keep warm. Add onion and mushrooms to the skillet and cook until lightly browned. Pour in water and dissolve the bouillon cube. Simmer for about 20 minutes. Stir together the cornstarch and sour cream; stir into the skillet. Cook over low heat until thickened but do not boil. Spoon over the pork cutlets and serve immediately.