Recipe: German Recipes - Jagerschnitzel, Mama's Brotchen, German Currywurst

J GERSCHNITZEL (Pork Version)

4 pork steaks (boneless)
1 medium onion (sliced)
10 cups water
1 bouillon cube
1 Tbsp cornstarch
1 can sliced mushrooms (4 oz. size)(drained)
2 Tbsp shortening
1 cup sour cream
Salt and pepper

Rub salt and pepper into steaks and brown in shortening in a large skillet. Remove steaks, add onion to drippings and brown. Then add mushrooms, water, bouillon cube and steaks. Cover and simmer for 15-20 minutes. Remove steaks to a platter, mix cornstarch with sour cream and stir into gravy. Heat, but don't boil, season with salt and pepper and pour over the steaks.

Jaegersnitzel (Hunters Schnitzel) Beef Version

4 slices beef
1/4 cup oil
1 large onion
1 lb mushrooms
salt
pepper
1 tbls chopped fresh parsley
1 cup beef stock
grated potato

Heat the oil in a heavy pan and brown the meat. Add the chopped onions and continue to fry for a few minutes, until the onions are translucent. Slice the mushrooms and add to pan Add the chopped parsley. Add the stock. Bring to a boil and then reduce the heat and simmer for about 1 hour. Add some grated potato to thicken the sauce and cook for a few more minutes. Salt and pepper to taste.

Jagerschnitzel (Hunter's Schnitzel) Veal Version

1 lb. veal cutlets (about 1/4 in. thick)
2 eggs (beaten)
salt and pepper
1/2 cup bread crumbs
oil

2 oz bacon (diced)
4 oz onions (chopped)
8 oz mushrooms (sliced)
1 Tbsp tomato paste
1/2 cup water
1/2 cup dry wine
dash of thyme
pepper
salt
1/2 tsp paprika
1 Tbsp parsley
2 Tbsp sour cream

Pound cutlets and rub in salt and pepper. Let stand for about 10 minutes. Dip the cutlets in beaten egg and then in crumbs. Brown in a small amount of oil over a low heat for about 10 minutes on each side.

While meat is browning, saute bacon and onions until golden brown. Add tomato paste and mushrooms, and saute over a low heat. Add wine, water and seasonings; let simmer for about 5 minutes. Stir in the sour cream. Pour over Schnitzel.

Mama's Brotchen

1 1/8 cup warm water
1 Tbsp applesauce
1 tsp sugar
1 tsp salt
3 cup flour
1 1/2 tsp yeast
1 egg white

Put all ingredients into breadmaker, set on dough cycle. Take out of breadmaker. Punch down dough and divide into 12 parts. Shape into oval rolls and place 3 apart on a greased and floured cookie sheet. Cover and let rise until double in size. Beat egg white and 1 tsp water with a fork until frothy and brush on the rolls. Bake in a preheated oven at 450 for 15 to 20 minutes until golden brown.

German Currywurst

3 (15 ounce) cans tomato sauce
1/2 pound kielbasa
2 tablespoons chili sauce
1/2 teaspoon onion salt
1 tablespoon white sugar
1 teaspoon ground black pepper
1 pinch paprika
1 pinch curry powder

Preheat oven to Broil/Grill.

Pour tomato sauce into a large saucepan, then stir in the chili sauce, onion salt, sugar and pepper. Let simmer over medium heat, occasionally stirring; bring to a gentle boil and reduce heat to low. Simmer another 5 minutes.

Meanwhile, broil/grill kielbasa sausage for 3 to 4 minutes each side, or until cooked through. Slice into pieces 1/4 inch to 1/2 inch thick.

Pour tomato sauce mixture over sausage, then sprinkle all with paprika and curry powder and serve.