Jägerschnitzel in dark beer sauce
pork cutlet
Flour
fresh mushrooms
1 onion
sugar
1-2 cubes of gravy
beer
food starch
Salt pepper
possibly instant meat stock
Season the schnitzel with salt, pepper, etc. at your own discretion, turn in the flour and fry in the pan. If they have taken on a nice color from both sides, remove and keep warm.
Melt some fat in the same pan, sauté chopped onions and add mushrooms. When the mushrooms are ready, remove everything. Heat up a little more fat / oil, dissolve approx. 1 - 1,5 level tsp sugar in the fat, reduce heat and slowly brown the sugar with gentle stirring. Deglaze with beer (always stir in the caramelized sugar) but only as much as the bottom of the pan or just above it. Add 1-2 cubes of gravy and simmer for a few minutes. Season the sauce with salt, pepper and, if necessary, with instant beef broth. Tie the sauce by stirring 1 tsp of cornstarch with a little water, add it to the sauce and let it boil again. Finally, add the meat, onions and mushrooms to the sauce again. Finished!
I swear, the caramelized sugar gives that something special! Is still an insider tip of my great-grandmother, when there was no finished gravy to give the sauce the appropriate color. With the quantities I do not have it that way, this is pure feeling and experience thing. Therefore experiment. In the beginning, less is more, especially in the amount of fluid. You can still add more afterwards.
