What are the main ingredients in German Beef Schnitzel & Mushroom Sauce?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter, Milk (optional), Sugar/Sweetener/Honey (optional)

What is the nutritional information of German Beef Schnitzel & Mushroom Sauce?

Calories: 652, Carbs: 54 grams, Fat: grams, Protein: 44.6 grams, Sugar: 20.8 grams, Salt: 552 grams

How do I prepare German Beef Schnitzel & Mushroom Sauce?

LEMONY MASH: When the sweet potato is done, drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk. Mash with a fork, season, and toss through the roughly chopped capers, ½ of the chopped parsley and lemon juice (to taste). A POP OF GREEN BEANS: Place a pan over medium-high heat with a drizzle of oil. When hot, fry the trimmed green beans until starting to char, 5-6 minutes (shifting occasionally). Remove from the pan, season, and cover. GUTEN APPETIT: Dish up the tangy mash potato and golden beef schnitzel. Pour over the German mushroom sauce and serve the green beans on the side. Garnish with the remaining parsley. Yummy! PERFECT SCHNITTY: Place a pan over high heat with a drizzle of oil. When hot, fry the schnitzels until golden and cooked through, 30-60 seconds per side. In the final minute, baste with a knob of butter. Season. QUICK PREP: Roughly slice the mushrooms. Drain and roughly chop the capers. Rinse and trim the green beans. Rinse and roughly chop the parsley. HOT POTATO: Place the sweet potato chunks in a pot of salted water. Bring to the boil and cook until soft, 15-20 minutes. GERMAN JAEGER SAUCE: Return the pan to medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the sliced mushrooms until soft and golden, shifting as they colour, 3-4 minutes. Add the white wine and cook until almost evaporated, 1-2 minutes. Add the flour, and cook stirring constantly, 1-2 minutes. Add the stock, the cream and 100ml of water, adding more if necessary. Simmer until slightly thickened, 2-4 minutes. Season to taste with salt, pepper, and a sweetener (optional). Set aside and cover.

What should be prepared from my kitchen to make German Beef Schnitzel & Mushroom Sauce?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter, Milk (optional), Sugar/Sweetener/Honey (optional)

German Beef Schnitzel & Mushroom Sauce

Name: German Beef Schnitzel & Mushroom Sauce
Prep time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Butter; Milk (optional); Sugar/Sweetener/Honey (optional)

Golden fried beef schnitzel is served with a rich mushroom gravy. Placed on a bed of smooth lemon-caper sweet potato mash with fresh green beans, it’s the ultimate easy weeknight dinner!

German Beef Schnitzel & Mushroom Sauce

with lemon-caper sweet potato mash

Hands on Time: 10 - 25 minutes

Overall Time: 25 - 35 minutes

Download the Recipe for 2

Ingredients:

Beef
Beef Stock
Button Mushrooms
Cake Flour
Capers
Free-Range Beef Schnitzel (without crumb)
Fresh Cream
Fresh Parsley
Green Beans
Lemon Juice
Sunflower Seeds
Sweet Potato
White Wine

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Butter
Milk (optional)
Sugar/Sweetener/Honey (optional)

Photo of German Beef Schnitzel & Mushroom Sauce

Serves 1

HOT POTATO
Place the sweet potato chunks in a pot of salted water. Bring to the boil and cook until soft, 15-20 minutes.
QUICK PREP
Roughly slice the mushrooms. Drain and roughly chop the capers. Rinse and trim the green beans. Rinse and roughly chop the parsley.
A POP OF GREEN BEANS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the trimmed green beans until starting to char, 4-5 minutes (shifting occasionally). Remove from the pan, season, and cover.
LEMONY MASH
When the sweet potato is done, drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk. Mash with a fork, season, and toss through the roughly chopped capers, ½ of the chopped parsley and lemon juice (to taste).
GERMAN JAEGER SAUCE
Return the pan to medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the sliced mushrooms until soft and golden, shifting as they colour, 3-4 minutes. Add the white wine and cook until almost evaporated, 1-2 minutes. Add the flour, and cook stirring constantly, 1-2 minutes. Add the stock, the cream and 50ml of water, adding more if necessary. Simmer until slightly thickened, 2-4 minutes. Season to taste with salt, pepper, and a sweetener (optional). Set aside and cover.
PERFECT SCHNITTY
Place a pan over high heat with a drizzle of oil. When hot, fry the schnitzel until golden and cooked through, 30-60 seconds per side. In the final minute, baste with a knob of butter. Season.
GUTEN APPETIT
Dish up the tangy mash potato and golden beef schnitzel. Pour over the German mushroom sauce and serve the green beans on the side. Garnish with the remaining parsley. Yummy!

Sweet Potato - 250g
Button Mushrooms - 65g
Capers - 10g
Green Beans - 80g
Fresh Parsley - 4g
Lemon Juice - 10ml
White Wine - 25ml
Cake Flour - 5ml
Beef Stock - 5ml
Fresh Cream - 50ml
Free-range Beef Schnitzel (without crumb) - 150g

Download the Recipe

Serves 2

HOT POTATO
Place the sweet potato chunks in a pot of salted water. Bring to the boil and cook until soft, 15-20 minutes.
QUICK PREP
Roughly slice the mushrooms. Drain and roughly chop the capers. Rinse and trim the green beans. Rinse and roughly chop the parsley.
A POP OF GREEN BEANS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the trimmed green beans until starting to char, 5-6 minutes (shifting occasionally). Remove from the pan, season, and cover.
LEMONY MASH
When the sweet potato is done, drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk. Mash with a fork, season, and toss through the roughly chopped capers, ½ of the chopped parsley and lemon juice (to taste).
GERMAN JAEGER SAUCE
Return the pan to medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the sliced mushrooms until soft and golden, shifting as they colour, 3-4 minutes. Add the white wine and cook until almost evaporated, 1-2 minutes. Add the flour, and cook stirring constantly, 1-2 minutes. Add the stock, the cream and 100ml of water, adding more if necessary. Simmer until slightly thickened, 2-4 minutes. Season to taste with salt, pepper, and a sweetener (optional). Set aside and cover.
PERFECT SCHNITTY
Place a pan over high heat with a drizzle of oil. When hot, fry the schnitzels until golden and cooked through, 30-60 seconds per side. In the final minute, baste with a knob of butter. Season.
GUTEN APPETIT
Dish up the tangy mash potato and golden beef schnitzel. Pour over the German mushroom sauce and serve the green beans on the side. Garnish with the remaining parsley. Yummy!

Sweet Potato - 500g
Button Mushrooms - 125g
Capers - 20g
Green Beans - 160g
Fresh Parsley - 8g
Lemon Juice - 20ml
White Wine - 50ml
Cake Flour - 10ml
Beef Stock - 10ml
Fresh Cream - 100ml
Free-range Beef Schnitzel (without crumb) - 300g

Download the Recipe

Serves 3

HOT POTATO
Place the sweet potato chunks in a pot of salted water. Bring to the boil and cook until soft, 20-25 minutes.
QUICK PREP
Roughly slice the mushrooms. Drain and roughly chop the capers. Rinse and trim the green beans. Rinse and roughly chop the parsley.
A POP OF GREEN BEANS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the trimmed green beans until starting to char, 6-7 minutes (shifting occasionally). Remove from the pan, season, and cover.
LEMONY MASH
When the sweet potato is done, drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk. Mash with a fork, season, and toss through the roughly chopped capers, ½ of the chopped parsley and lemon juice (to taste).
GERMAN JAEGER SAUCE
Return the pan to medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the sliced mushrooms until soft and golden, shifting as they colour, 4-5 minutes. Add the white wine and cook until almost evaporated, 2-3 minutes. Add the flour, and cook stirring constantly, 1-2 minutes. Add the stock, the cream and 150ml of water, adding more if necessary. Simmer until slightly thickened, 2-4 minutes. Season to taste with salt, pepper, and a sweetener (optional). Set aside and cover.
PERFECT SCHNITTY
Place a pan over high heat with a drizzle of oil. When hot, fry the schnitzels until golden and cooked through, 30-60 seconds per side. You might have to do this step in batches. In the final minute, baste with a knob of butter. Season.
GUTEN APPETIT
Dish up the tangy mash potato and golden beef schnitzel. Pour over the German mushroom sauce and serve the green beans on the side. Garnish with the remaining parsley. Yummy!

Sweet Potato - 750g
Button Mushrooms - 190g
Capers - 30g
Green Beans - 240g
Fresh Parsley - 12g
Lemon Juice - 30ml
White Wine - 75ml
Cake Flour - 15ml
Beef Stock - 15ml
Fresh Cream - 150ml
Free-range Beef Schnitzel (without crumb) - 450g

Download the Recipe

Serves 4

HOT POTATO
Place the sweet potato chunks in a pot of salted water. Bring to the boil and cook until soft, 20-25 minutes.
QUICK PREP
Roughly slice the mushrooms. Drain and roughly chop the capers. Rinse and trim the green beans. Rinse and roughly chop the parsley.
A POP OF GREEN BEANS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the trimmed green beans until starting to char, 6-7 minutes (shifting occasionally). Remove from the pan, season, and cover.
LEMONY MASH
When the sweet potato is done, drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk. Mash with a fork, season, and toss through the roughly chopped capers, ½ of the chopped parsley and lemon juice (to taste).
GERMAN JAEGER SAUCE
Return the pan to medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the sliced mushrooms until soft and golden, shifting as they colour, 4-5 minutes. Add the white wine and cook until almost evaporated, 2-3 minutes. Add the flour, and cook stirring constantly, 1-2 minutes. Add the stock, the cream and 200ml of water, adding more if necessary. Simmer until slightly thickened, 2-4 minutes. Season to taste with salt, pepper, and a sweetener (optional). Set aside and cover.
PERFECT SCHNITTY
Place a pan over high heat with a drizzle of oil. When hot, fry the schnitzels until golden and cooked through, 30-60 seconds per side. You might have to do this step in batches. In the final minute, baste with a knob of butter. Season.
GUTEN APPETIT
Dish up the tangy mash potato and golden beef schnitzel. Pour over the German mushroom sauce and serve the green beans on the side. Garnish with the remaining parsley. Yummy!