Jägerschnitzel Casserole
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 schnitzel, pork, turkey or veal
- 1 onion (s)
- 400 g mushrooms
- 400 ml beef broth, instant
- 200 ml cream or creme fraiche
- 2 tablespoon tomato paste
- 2 tablespoon flour
- 2 slices cheese, (Gouda)
- salt
- pepper
- Cayenne pepper
Print Recipe
Pin Recipe Instructions
- Peel and chop the onion. Clean the mushrooms and cut into slices.
- Briefly sweat the onion in 1 tablespoon of butter and 1 tablespoon of olive oil, add the mushrooms and fry them. Season with a little salt and pepper and continue to fry until they have turned slightly color. Add the tomato paste and sweat briefly. Sprinkle with the flour and then brown a little. Deglaze with the broth and bring to the boil. Add the cream and simmer on a low flame for about 20-30 minutes.
- Wash the schnitzel, pat dry and season with salt, pepper and cayenne pepper. Fry in a little clarified butter or oil for about 2-3 minutes on each side, remove and place in a baking dish.
- Pour the sauce over it, cover with a slice of cheese and place in the oven at 180 ° C until the cheese has melted.
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