Food on the Hill: Jager-Sahne Schitznel

This week’s recipe:

Jager-Sahne Schitznel

Photo by Sue York/ladailypost.com

Ingredients...

1 pound of pork tenderloin, sliced on a diagonal
2 eggs, beaten  2 cup bread crumbs
2/3 cup oil
4 strips of bacon (diced)
1/2 onion -chopped fine
1/2 carrot- chopped fine
2/3 cup pearl onions
1 teaspoon worcestshire sauce
12-16 oz of fresh mushrooms ( i use a mix of what I can find), sliced
1 tablespoon tomato paste
3/4 cup dry red wine
1 tablespoon veal stock concentrate(can get it from whole foods)
1 1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1 bay leaf
3/4 cup of cream                  
paprika
salt and pepper
2 tablespoons sour cream

directions…

Photo by Sue York/ladailypost.com

Cut pork on a diagonal. place each piece, one at a time between two pieces of plastic wrap and pound gently until they are 1/4 inch thick. Place each pounded piece onto a piece of parchment paper just to hold until all are ready.

Photo by Sue York/ladailypost.com

Mix eggs in a shallow bowl. Place Bread crumbs in a clean shallow bowl. Salt and pepper and paprika each cut of meat. Dredge each piece in egg and then into the bread crumbs and set back on the parchment paper. Preheat oven to 220 degrees to hold the meat after it has been fried. Heat 1/3 of the oil in a non-stick fry pan. Place a few of the meat pieces in the fry pan and fry for 2-3 minutes on each side until they are golden brown. Place on a baking pan and cover loosely with foil in the preheated oven. Do this until all the meat has been cooked. You may need to add extra oil as you fry all the pieces. Do NOT clean the fry pan!

Photo by Sue York/ladailypost.com

Using the fry pan, fry the bacon until crisp. Take out the bacon and set aside to drain. Take out of the pan all but 2 tablespoons of the bacon fat out. Add into the pan the chopped onions and carrot and cook until translucent, about 6-7 minutes. Add the sliced mushrooms and fry until all of the liquid is cooked out. Add into the pan the pearl onions and red wine, crumbled bacon and cook for another 5 minutes. Add Worcestshire sauce, veal stock concentrate, basil, thyme, bay leaf, tomato paste.

Photo by Sue York/ladailypost.com

Cook to combine for 1 minute.  Cook to reduce liquid. just before serving add the sour cream into the gravy. Mix well and add sauce to the top of meat just before serving.

Photo by Sue York/ladailypost.com

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