Jaegerschnitzel

• 8 ounces fresh mushrooms, sliced
• 2 tablespoons butter
• 4 veal cutlets, pounded thin
• salt and pepper
• 1 tablespoon flour
• 1 cup beef stock
• 13 cup red wine

1. In a large skillet, saute the mushrooms in butter.
2. Remove from pan and reserve.
3. Saute cutlets briefly.
4. Remove from pan and reserve.
5. Add flour and stir until just fragrant.
6. Add stock and wine, stirring until smooth and slightly thickened.
7. Return mushrooms and veal to pan.
8. Heat through and serve.

mushrooms, butter, veal cutlets, salt, flour, beef stock, red wine

Taken from www.food.com/recipe/jaegerschnitzel-212888 (may not work)