German cuisine · Meat & Kebab

Hunter's Schnitzel in Creamy Mushroom Sauce

Pan-fried veal schnitzel under a dark creamy sauce of mushrooms, shallots and red wine.

Ingredients · for 4 servings

• 4 veal schnitzels (150 g each)
• 400 g mushrooms
• 2 shallots
• 150 ml red wine
• 300 ml strong beef stock
• 200 ml cream
• 3 tbsp clarified butter
• 1 tbsp flour
• 1 tsp dried thyme
• 1/2 bunch parsley
• Salt, pepper

Instructions

1. Trim the mushrooms and slice 5 mm thick, finely dice the shallots and chop the parsley.
2. Heat 1 tbsp clarified butter in a pan until very hot and fry the mushrooms for 6 min. without stirring, until the liquid has evaporated and they are well browned; add the shallots and sauté for 2 min.
3. Dust with the flour, add the thyme, deglaze with the red wine and reduce it by half over 4 min.
4. Pour in the beef stock and cream and simmer the sauce uncovered for 10 min. until dark and thick enough to coat a spoon; season with salt and pepper.
5. Pound the schnitzels thin, nick the edges, season with salt and pepper and fry in the remaining clarified butter over high heat for 2–3 min. per side until golden brown.
6. Cover the schnitzels with the mushroom cream sauce on warmed plates, sprinkle with parsley and serve with spätzle.