Jägerschnitzel   (Hunter's Schnitzel)

1 lb. veal cutlets (about 1/4 in. thick)
one onion (sliced, not chopped)
8 oz mushrooms, sliced
Portabella mushrooms, sliced
1/2 cup dry wine (port or other)
dash of thyme
salt, optional
1/2 tsp paprika (can use spicy Hungarian Paprika)
1 Tbsp parsley
one potato (grated)
1 Tbsp cider vinegar

Brown cutlets in a small amount of oil over a low heat for about 10 minutes on
each side. Add onions, mushrooms saute onions until translucent.
Add wine, beef broth (low salt), vinegar and seasonings; 
let simmer for about 5 minutes. Stir in the grated potato to thicken. 
Serve over spätzle or egg noodles.