Shelly's Recipe

JAEGER SCHNITZEL SAUCE

Category: Sauces - Miscellaneous

All vegetables divided in half:
1/2 cup chopped celery
3 green onions, chopped
8 mushrooms, sliced
1/4 red bell pepper, slivered
1/8 green pepper, chopped
1/2 fresh jalapeno, slivered
1 medium onion, slivered
2-3 Roma tomatoes, slivered

1 tbsp butter
1/4 tsp salt
1 tsp peppercorn
1 tsp garlic, minced
1 pkg brown gravy mix
1 can beef consommé
Dry red wine

Saute half the vegetables in butter 3-5 minutes. Combine the consomme with enough wine to make up the required liquid for the packaged gravy mix. Bring to a boil and let thicken. Lower heat. Add the other half of the vegetables. If gravy is too thin, add 1 tbsp cornstarch dissolved into 1/4 cup water. If too thick, add more wine. Bring to a second boil and reduce to low. Simmer for 10 minutes before serving.

NOTE: Good served over Wiener Schnitzel or pork medallions.