Ingredients for Jaeger Schnitzel Spaetzle Sauce
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How to Make Jaeger Schnitzel Spaetzle Sauce
- In a large skillet, melt 2 tablespoons of butter over medium heat. Add 1 medium onion, finely chopped, and cook until softened, about 5 minutes.
- Add 1 pound cremini mushrooms, sliced, and cook until browned and tender, about 8-10 minutes. Season with salt and pepper to taste.
- Stir in 2 tablespoons of all-purpose flour and cook for 1 minute, stirring constantly.
- Gradually whisk in 2 cups of beef broth, ensuring no lumps form. Bring to a simmer.
- Reduce heat to low and stir in 1 cup of sour cream, 1 tablespoon of Dijon mustard, and 1 teaspoon of dried thyme. Simmer for 5 minutes, or until sauce has thickened slightly.
- Stir in 1/4 cup chopped fresh parsley just before serving.
- Serve hot over your favorite spaetzle. Garnish with extra parsley if desired.
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
5g
Fat
13g
Carbs
4g
