Jägerschnitzel (Hunter's Schnitzel) 1 lb. veal cutlets (about 1/4 in. thick) oil one onion (sliced, not chopped) 8 oz mushrooms, sliced Portabella mushrooms, sliced 1/2 cup dry wine (port or other) dash of thyme pepper 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.