I changed this recipe from my mom and also the preparation a little - we mostly had it with pork (because it was cheaper), only rarely with beef. Also tastes good with poultry. But best with beef.
That`s how it`s done:
Clean the soup greens (or 3-4 carrots, 1 yellow carrot, 70 g celery + parsley root, leek + parsley), if necessary peel and finely chop (best with a grater or food processor).
Wash the schnitzel, pat dry, season with salt and pepper. Fry the schnitzel in 2 tablespoons of oil one after the other in a large casserole, remove and keep warm.
Fry the finely chopped soup vegetables in the rest of the oil and let them simmer slightly to loosen the roast set from the meat. Usually enough liquid forms from the vegetables, otherwise extinguish with very little water. You can also have a shot of red wine here.
Then pour in the broth, add marjoram, garlic, tomato paste and simmer for about 10-15 minutes (depending on how small the vegetables have been chopped). Then remove from the heat and use the hand mixer to puree the soup vegetables in the broth. This results in a great juice that normally no longer has to be bound additionally.
Back on the stove and place the meat. Pour in the meat juice that has formed. Don`t worry if the pureed juice is still very light from the vegetables - the beef makes it nice and dark.
Steam the beef schnitzel in the juice for approx. 90 minutes on a low flame. Pork schnitzel approx. 60 minutes, poultry approx. 30-45 minutes (depending on thickness). As I said, from my experience it tastes best with beef schnitzel.
Season the juice to taste, add seasoning if necessary and, if necessary, at the end of the cooking time, thicken it with bindobin or fix stoving or a little cornstarch mixed with water and bring to the boil again.
Great spaetzle or dumplings with herbs go well with it.
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