Mittwoch, 17. August 2011

Soya big steaks with porcini sauce, carrots and peas, gnocchi - Jägerschnitzel mit Erbsen, Möhrchen und Kartoffelnocken

Well, "Jägerschnitzel" (escalope chasseur) is quite an ambigous dish... In the former West of Germany, a Jägerschnitzel is a fried pork or veal steak with a mushroom sauce. In the former East a Jägerschnitzel used to be a special kind of sliced pork sausage fried coated with breadcrumbs. As you can see, here the Western style recipe is copied...

1 cup of red wine
2 cups of vegetable broth
½ cup of soya sauce
2 soya “big steaks”
1 onion
1 Tbs. oil
200 g porcini mushrooms or champignons
1 cup of soya milk (or cream)
1 handful of fresh sage leaves, some for decoration
salt, white pepper
300 g fresh peas (with shells)
5-6 small carrots
100 g gnocchi
oil to fry the big steaks

Combine the red wine, vegetable broth and soya sauce in a pan, bring to a boil and add the big steaks and cook for 2-3 min. Cut the onion into small cubes and the mushrooms into small pieces. In another pan heat the oil, fry the mushrooms and the onion until golden brown, add the soya milk, salt, pepper and sage leaves. Cook for some 4-5 min and pour the sauce on the big steaks in the other pan.
In the meantime shell the peas, cut the carrots and cook both for about 5 min. Cook the gnocchi according to instructions.
Take out the big steaks of the marinade and fry them in oil until they are golden brown (4-5 min on each side), reduce the sauce.

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