This recipe is from Huber Vineyard and Cellars, a winery Lompoc, California. They received a Silver Medal at the 2012 San Francisco Chronicle Wine Competition for their 2009 Pinot Noir.
Cheers! Kathy
Jaegerschnitzel
(Hunter’s Steak)
Serves 4
Suggested Pairing: Huber Pinot Noir 2005
Ingredients
4 pork steaks
1 medium onion, sliced
1 cup water
1 Bouillon cube (beef or vegetable)
1 Tablespoon cornstarch
4-6 oz sliced fresh mushrooms, any/all variety!
About 4 Tablespoons olive oil
1 cup sour cream (low fat is ok)
Salt and Pepper
Directions
- Rub salt and pepper into the steaks and brown in olive oil in a large skillet.
- Remove the steaks, add the onion to the drippings and brown.
- Then add the water and the bouillon, put the steaks back into the skillet and cover and simmer for about 15 minutes.
- Add the mushrooms and simmer for about 5 more minutes. Remove the meat to a platter.
- Mix the cornstarch with the sour cream and stir into the gravy.
- Heat, but do not let the mixture boil.
- Season to taste.
- Pour mushroom gravy over the pork steaks and serve with a potato or pasta dish and a bottle of 2005 Huber Pinot Noir!