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
German Beef Schnitzel & Mushroom Sauce
with lemon-caper sweet potato mash
Hands on Time: 10 - 25 minutes
Overall Time: 25 - 35 minutes
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)
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for German Beef Schnitzel & Mushroom Sauce?
The preparation time for German Beef Schnitzel & Mushroom Sauce with lemon-caper sweet potato mash is between 10 and 25 minutes.
What is the total time required to make German Beef Schnitzel & Mushroom Sauce with lemon-caper sweet potato mash?
The total time required to make German Beef Schnitzel & Mushroom Sauce with lemon-caper sweet potato mash is between 25 and 35 minutes.
How many servings does German Beef Schnitzel & Mushroom Sauce provide?
4 servings
What are the main ingredients in German Beef Schnitzel & Mushroom Sauce?
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
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?
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
How many calories does German Beef Schnitzel & Mushroom Sauce have?
652 calories
How much fat content does German Beef Schnitzel & Mushroom Sauce have?
grams
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