Bavarian Inn's Jaeger Schnitzel (Veal Cutlet "Hunter Style")

Serves 4

1/2 pound fresh mushrooms, sliced

butter for sauteing

4 strips bacon, chopped

4 cloves shallots, chopped

1 ounce white wine

1/2 cup flour (divided use)

2 pounds tender veal or four 8-ounce veal steaks

salt and pepper

Saute mushrooms in butter. In a separate pan, saute bacon until golden, then add shallots and wine. Thicken lightly with 1 tablespoon of flour. Add mushrooms and simmer lightly for 5 minutes. Lightly season veal steaks with salt and pepper and turn them in remaining flour. Melt butter in separate pan and cook steaks carefully, according to thickness and desired taste. Preheat plates. Serve veal steaks with mushroom sauce.

Bavarian Inn Sauerkraut

Makes 1 gallon

1 gallon ready-made sauerkraut

3 tablespoons butter

12 ounces smoked pork (ground)

1/2 medium onion, julienne

2 juniper berries

1 bay leaf