Paprika Schnitzel 

              

 

                    With  braised cabbage and red potatoes The meat in this picture is pork loin slices  pounded thin with a meat hammer or the back side of a French knife. Tenderizing. Season with salt and pepper . Dredge them in flour and pan fry in med hot oil till bronze on each side. A couple of minutes per side.. Add to paprika gravy and simmer 20 minutes. You can use boneless chicken breasts or pheasant or grouse or even venison chops.  Pound them even and thin.                                                                                                                                                         



Paprika Gravy

 

 

                      1 cup chopped onions

                      1 cup chopped bacon or sausage of choice\

                      3 tblsp oil if you are using already cooked or cured sausage

                      2 1/2 cups chicken broth - 1 bouillon cube per cup of water

                      1/2 cup red wine

                      2 cloves garlic minced

                      3 tblsp paprika

                      1 tsp brown sugar

                      2 tblsp flour

                      2 bayleaf

                      sour cream as preferred or yoghurt to stir in to serve or as a garnish on top 

 

Method:

                   1. Cook onions over medium low heat in oil until translucent and add chopped sausage and garlic. Get hot and add paprika and brown sugar. Stir and simmer a couple of minutes till it smells sweet and smokey and deep and rich. Low heat . You do not want to burn the paprika, as it will then be bitter.  Take your time  with the onions. Have a glass of wine, a smoke outdoors or a chat with your 16 yr old daughter. Walk to the mailbox with Woody your dog and back.

                   2. Add flour, stir to moisten as to make a roux ( oil and flour mixture, cooked), cook a minute, add red wine, stir till hot, add chicken broth and bayleafs, stirring till even and smooth.

                   3.Add cooked meat cutlets to the paprika gravy and simmer till mouth tender / Add more broth or water as necessary.to maintain a medium smooth  consistency. - 20 minutes or so.  Stir in sour cream or yoghurt or serve on the side.

                    4. Serve with boiled red potatoes and braised cabbage with gravy for all.

                    5.Beer or red wine of choice. Or an apple juice spritzer for the kids and those who don't drink

 

Note: If you are using bacon,  put it in with the onion and don't use additional oil. Be sure to cook slow. Add paprika and other ingredients per recipe when the bacon is half  done and the onions are soft.  

 

 

This is good. A Recipe that I got from the Black Forest Inn in Mpls , Mn  from back in the 70's when I worked there. Adapted.