Jägerschnitzel – Casserole in Leek Cream
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 2 hrs |
| Total Time | 2 hrs 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g leek
- 500 g mushrooms
- 50 grams bacon
- 4 pork schnitzel, (approx. 200 g each)
- 4 tablespoon oil
- salt and pepper
- 1 tablespoon flour
- 250 ml cream
- 375 ml broth
- salt
- Chilli, from the mill
- 1 teaspoon thyme
Print Recipe
Pin Recipe Instructions
- Clean and wash the leek and cut into rings. Clean the mushrooms and cut into slices. Finely slice the bacon.
- Pat the schnitzel dry and fry vigorously in 2 tablespoons of hot oil in a large pan. Salt, pepper and place next to each other in a baking dish (preferably with a lid, alternatively aluminum foil is also possible).
- Fry the bacon in the pan until crispy, remove. Heat the remaining oil in the bacon fat. Fry the mushrooms vigorously in it, season. Dust the flour over it and sauté briefly.
- Stir in 3/8 l stock and cream, bring to the boil. Add the leek, bacon and thyme and simmer for approx. 5 minutes. Season the mushroom cream to taste and pour over the schnitzel. The bechamel should stay relatively thin, it will boil down a little later when cooking in the oven. She should always cover the meat so that it stays juicy. You may have to add a little more broth.
- Cover and braise in a hot oven for 1.5 hours at 175 °, then simmer uncovered for another 30 minutes until the end.
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