Red meat
Jägerschnitzel, a German hunter-style schnitzel, is made by topping breaded beef with a rich sauce of mushrooms and cream. Named for its mushroom sauce, the dish is a beer-hall classic.
Coat the steaks in flour, then beaten egg, then breadcrumbs.
Fry the schnitzels in oil over medium heat for 3–4 minutes, until golden on all sides. Set aside.
In the same pan, cook the onion and mushrooms over medium heat for 8 minutes. Add the flour and cook for 1 minute. Slowly pour in the stock and cook until thickened.
Add the cream and cook over low heat for 3 more minutes.
Pour the mushroom sauce over the schnitzels and serve hot; potatoes make a good side.
The sauce can be stored separately in the refrigerator for 2 days. Reheat the schnitzel in the oven to help preserve its crispness.
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