Jägerschnitzel aka Hunter’s Cutlet

“hunter’s cutlet”

There is still time to celebrate Oktoberfest, even though it is officially over in Munich. This is a meal I love any time of the year. Serve with mashed potatoes and Rotkraut (ha, just buy a jar of Hengstenberg Red Cabbage with apple in the German section of your favorite grocery store).

From Schaller & Weber

Jägerschnitzel

4 ½-inch slices of pork loin
Salt and black pepper, to taste
5 tablespoons olive oil or bacon fat
½ yellow onion, chopped
1 lb. mushrooms, sliced
2 tablespoons flour
¼ cup red wine or sherry
1 cup beef stock, warmed
2-4 tablespoons heavy cream
2 tablespoons parsley, chopped

1. Pound the pork loin between 2 pieces of plastic wrap, to about a ¼-inch thickness. Season both sides of the meat with salt and pepper, and then set aside.
2. In a large skillet, saute the mushrooms and onions in 2 tablespoons oil or bacon fat. Once cooked, remove them from the pan and place in a small bowl.
3. Add remaining oil or bacon fat to the skillet, then sear the pork on both sides until browned and cooked through. Remove the meat to a plate, and keep warm.
4. Stir flour into the remaining fat in the pan to make a roux, cooking the mixture until it reaches a light brown color, about 3 minutes. Add the wine or sherry, and then add the warm stock. Let the gravy simmer until it reaches desired consistency, then pour in the cream. Add the mushrooms and onions back to the sauce. Season with black pepper to taste.
5. Pour the sauce over the cutlets and serve with parsley to garnish. Enjoy!

Roasted Green Beans with Mushrooms, Balsamic, and Parmesan

green-beans-400-2-kalynskitchen

Roasting brings out amazing flavors in fresh green beans and mushrooms!

Roasted Green Beans with Mushrooms, Balsamic, and Parmesan

(Makes 4-6 servings, recipe created by Kalyn)

8 oz. mushrooms, sliced in 1/2 inch slices (I used brown crimini mushrooms, but any mushrooms will work)
1 lb. fresh green beans, preferably thin French style beans
1 1/2 T olive oil
1 T balsamic vinegar
salt and fresh ground black pepper to taste
2 T finely grated parmesan cheese

Preheat oven to 450F/230C. Wash mushrooms and let drain (or spin dry in salad spinner, which is what I did.) While mushrooms are drying, trim ends of beans and cut beans in half so you have bite-sized pieces. (An easy way to trim them is to gather a small handful of beans, stand them up on cutting board, holding loosely so they will fall down and have ends ends aligned, then trim. Repeat with other end.) Cut mushrooms into slices 1/2 inch thick.

Put cut beans and mushrooms into a Ziploc bag or plastic bowl. Whisk together olive oil and balsamic vinegar and pour over, then squeeze bag or stir so all the beans and mushrooms are lightly coated with the mixture. Arrange on large cookie sheet, spreading them out well so beans and mushrooms are not crowded. Roast 20-30 minutes, starting to check for doneness after 20 minutes. Cook until beans are tender-crisp, mushrooms are cooked, and all liquid on the pan from mushrooms has evaporated. Season beans to taste with salt and fresh ground pepper, then sprinkle with finely grated parmesan. Serve hot.

Thanks to Kalyn Denny over at Kalyn’s Kitchen.