Zwiebelschnitzel

By Thom7747

The traditional German steak that can be used in goulash or just to enhance a sauce. The simple dish is usually served with vegetables and mashed potatoes.

Ingredients

• 1 kg Pork chop (in whole or butcher the already very thinly sliced)
• Flour
• 1/2 kg Onion
• 2 to 3 Garlic
• 1/8 c good, dry White wine
• 1/4 L defeated Whipped cream
• 300 ml beef broth (can substitute for chicken, vegetable, or bouillon)
• 2 tsp Dijon mustard
• 1 about 1 teaspoon ground Caraway
• 1 large bunch fresh Parsley
• 1/2 fresh Thyme
• freshly grated Nutmeg
• Parsley

Preparation

Step 1

Season the steak with salt and pepper and a bit of flour. Heat the oil in a large frying pan with olive oil. Fry the steak until golden brown on each side, then set on a plate to rest. After removing steak from pan, add onion and garlic and white wine to de-glaze the pan. Reduce then add cream to thicken. Put the resting steak back into the broth and then cover, simmering on low heat for about 15 minutes. Stir in any other seasonings like cumin and thyme, simmer for 5 more minutes.