Slice the onions, mushrooms and garlic and place on a plate.
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Saute onions with the garlic in oil or oil and butter mixed till tender.
Add the mushrooms and cook till mushrooms are tender.
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Add the flour, thyme and paprika and cook for 2 minutes to cook flour.
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Add the wine and stock and cook for a minute till thickened.
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Turn off the skillet for a minute and let the sauce cool just below simmer.
Add the sour cream and blend, and simmer for 5 minutes.
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Fry the Jaegerschnitzel in a pan on a flattop, with some cooking oil.
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A little underneath and a little on top, dress the Schnitzel with sauce.
Excellent with roasted potato, Spaetzle, Dumplings or noodles.
also Rotkohl
(Sweet and Sour Red Cabbage)
Go here for the recipe for Rotkohl
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A recipe book and short biography of my Grandmother Emma Block.
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Her recipes, culture and cooking styles that were brought over from Germany. How they evolved when she came to America in the early 1900s and settled in Portland, Oregon on the west coast of the United States. Over 100 recipes
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Biography of my grandma
Emma Block
From Germany with Love tells the story of my grandma, Emma Block, growing up in a little town in Baden/ Würtemberg, Germany near Heidelberg named Steinsfurt. Then at the age of 15 immigrating to the United States, taking a train with one of her sisters and brothers to Hamburg and sailing the Atlantic with other hope filled Germans wanting to make a life in the "New World". It was not easy but with good values learned in her German upbringing made a full life, had a wonderful family with lots of fun and celebration including the great German meals.
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