schnitzel and spaetzle
schnitzel and spaetzle


with Brown Mushroom Gravy and Spaetzle



  • 1 or 2 Traditional Comforts® 5.33 ounce pork loin fritter
  • 1 cup spaetzle; cooked to package directions
  • 1 cup brown mushroom gravy; see below
  • 2 tablespoons fresh parsley; chopped
  • 1 fresh lemon; quartered


  1. Deep fry pork loin fritters
  2. Set aside, and keep warm.

Brown Mushroom Gravy


  • 6 tablespoons butter
  • 1 Vidalia onion; diced
  • 1 clove fresh garlic; minced
  • 16 ounces fresh mushrooms; cleaned and sliced
  • 4 tablespoons flour
  • 2 cups beef stock
  • 1 teaspoon red wine
  • ½ teaspoon kosher salt
  • ½ teaspoon granulated sugar
  • ¼ teaspoon fresh thyme
  • ¼ teaspoon ground black pepper
  • 2 tablespoons heavy cream


  1. Melt 2 tablespoons of butter in a pan, and sauté onions until brown, add garlic and cook one minute.
  2. Add mushrooms and cook approximately 8 minutes or until all the liquid has evaporated.
  3. Add remaining butter and allow to melt, then add flour stirring continuously for about 3 minutes; this will brown the flour to create a rich flavor.
  4. Add beef stock, wine, thyme, sugar, salt, and pepper, and whisk continuously until thickened.
  5. Cover pan and simmer on low for approximately 10 minutes, and add cream.
  6. Place schnitzel, and spaetzle on a serving dish and cover with a generous portion of mushroom gravy.
  7. Sprinkle parsley over the top and serve with fresh lemon wedges.

What Menu Solutions Can We Help Provide YOU?

About Us        |        Privacy Policy

© 2024 Double Red Provisions™