Jagerschnitzel de duitsland manier varkensvlees steaks of koteletten

Verwijder het varkensvlees naar een schaal en houd het warm. Voeg de ui en champignons toe aan de pan en kook tot ze lichtbruin zijn. Giet in water en los de bouillonblokjes op. Houd ongeveer 20 minuten aan. Sluit het maizena en de zure room samen; roer de koekenpan erdoor. Kook op laag vuur tot het ingedikt is maar kook niet. Schenk dit over de varkensschnitzels en serveer onmiddellijk.

My Note: This is very close to the authentic one.I would not recommend using any type of seasoned bread crumbs because it will really change the way it should taste with the sauce.BUT I DO Play with me food, and the only changes I would make is the cornstarch.Try only 0.5 T.The Germans do have a thinner sauce.I loved this dish.It most authentically should be served with a cucumber/yogurt dressing salad and pommes frites ( french fries ) or spaetzle.And served with spatzee which is orange crush and coke.You'll feel like you're at a German fest.I've also made this with turkey or chicken breasts ( pounded real thin ).But My D/W have to admit she added a bit of onion powder and garlic powder to my flour/bread crumb mixture, and instead of using a can of mushrooms, She fried up fresh mushrooms in butter with the onions till soft, then added the cornstarch and followed with the water, bouillion and sour creme.My family of 9 loved this! SOOOOO much flavor.She also went all out German and served a German Spaetzle Dumplings ( she got from this site ) along side this Jagerschnitzel.The two dishes went together beautifully.This is easy to prepare, smells and tastes wonderful cooking-a winner of a recipe She like to do!