Rahm (Cream) or Jaeger (Hunter) Schnitzel with Spaetzle

Rahm (Cream) or Jaeger (Hunter) Schnitzel

8 pork cutlets           

Salt and pepper to taste

2 TBS. butter           

1 c. sliced mushrooms, sautéed  (optional)

Sauté cutlets in butter over medium heat until meat is done and lightly browned on both sides.  Prepare sauce while meat is browning. remove meat and make gravy in pan with drippings.

Cream sauce:

2 c. beef broth           

1 c. sour cream

3-4 tsp. beef bouillon granules   

1 c. milk or half & half

2 heaping TBS. cornstarch

Whisk gravy ingredients together.  Pour into hot frying pan with meat drippings.  Whisk until smooth, thick and bubbly.  Place meat in lightly sprayed roasting pan.  Pour gravy over meat.  Add sautéed mushrooms if desired.  Cover and bake at 350 degrees for 1 1/2 - 2 hours.  Serve over your favorite egg noodles, pasta or homemade spaetzle.  


Spaetzle

9 c. sifted flour               

2 tsp. salt

8 eggs               

2 c. milk

2 c. water               

Beef bouillon water

Beat eggs with milk and water.  Add 8 c. flour and salt.  Mix with electric beater until smooth.  Stir in last cup of flour with heavy spoon.  Pour batter through a large-holed colander or spaetzle maker into a pot of rapidly boiling water to which beef bouillon has been added.  Boil for 2-3 minutes until they rise.  Rinse well.  Drain.  Stir in a little butter or oil to prevent from sticking together.  Change water after two or three colander fills.  If made ahead, reheat in uncovered cake pans for 1 hour at 300 degrees.