Description

4 pieces, thin sliced clean pork leg meat.

Additional information

Best Brown Mushroom Gravy (from scratch) for Authentic German Jägerschnitzel (Hunter Schnitzel with Mushroom Gravy)

Ingredients:

• 2 tablespoons butter, bacon grease, lard or beef drippings
• 1 yellow onion ,finely chopped
• 1 clove garlic ,minced
• 16 ounces fresh mushrooms of choice (I used button mushrooms in the photos),cleaned and sliced
• 4 tablespoons unsalted butter
• 4 tablespoons all-purpose flour
• 2 cups strong beef broth
• 1-2 teaspoons balsamic vinegar(according to taste)
• 1/2 teaspoon sea salt plus more to taste
• 1/2 teaspoon sugar
• 1/4 teaspoon dried thyme
• 1/4 teaspoon freshly ground black pepper
• Optional: For a creamy gravy, add a few tablespoons of heavy cream at the end

Instructions:

1. Melt the butter (or bacon grease, lard or beef drippings – any of these will yield the most flavor) in a pan over medium-high heat and fry the onions until beginning to brown.  Add the garlic and cook another minute.
2. Add the mushrooms and cook 5-7 minutes or until golden and the liquid from the mushrooms has evaporated.
3. Add the butter and melt.  Add the flour, stir to combine and cook for about 2 minutes, stirring continually.
4. Add the beef broth, vinegar, thyme, sugar, salt and pepper.  Whisk continually until the gravy is thickened.  Cover and simmer on low, stirring occasionally, for 5-10 minutes.  Add salt and pepper to taste.  If you prefer the gravy thinner add a little more water (or heavy cream if using)

Notes

**If using this gravy for German Jägerschnitzel and you prefer a more basic, traditional gravy, omit the balsamic vinegar and thyme.