Since some of my forum friends may not be checking the other site any longer, I am posting a response to my old thread here:
i hope you’re happy, you mentioned pretzels and I ended up missing half the Pats game making them 
Hey blatz, dont sweat the spatzle. And dont go buy the dry kind. Its not the same. Next time just add a little more milk to make the batter more like thin pancake or crepe batter.
Two cups flour, two eggs, two table spoons of melted butter or gee. Milk as needed till you reach the desired consistency. Mix with a whisk if you have one to get all of the lumps out. A fork works fine too just tkaes a little longer.
Also you dont have to put the celery seed on hen you smack them. You can sprinkle it on after. I just like doing it before because it drives some of them down andlooks like they are actually in the meat when you eat them.
You can use caraway seeds too . Thats what a lot of Czechoslovakians use on their cutlets.
Thanks for the update. I was wondering how it went. Sounds awesome. Next year I want an invite! I’ll even make the schnitize and the Jager gravy.
definitely! - bring a keg of Dark Moon and you can stay as long as you like, or at least until the beer runs dry ;D
I just tapped my Ofest yesterday. I love this time of year. Glad to hear your party was a hit.
Hey capozzoli I do not recall caraway seeds in there.
Hey you’re not alone, I overdid the sour cream in my jaegerschnitzel sauce as well. Not only that but I was a bit too liberal with the bit of red wine I added, and it ended up looking purple, and tasting somewhat strange. Next time I think I will start off with more of a gravy base…sautee the mushrooms in butter, then start whisking in flour, then adding stock, and continuing until I’ve got a mushroom gravy, then mildly flavor it with the other things (sour cream, wine, and of course loads of pepper).
Home fries with onions in bacon grease, though, that’s heart-stoppingly good eating!
May just be my mother in law. She puts caraway seeds in everything. She never heard of putting celery seeds on cutlets but told me she uses a light sprinkle of caraway seeds. Told me that is what they do there. Im sure it could be worng cause she is a lunatic.
Works great though, adds a nice flavor to your cutlets.
I knew you had first handed info 
Keep on cooking!!!
For my tastes simpler is better. I might would use white wine but not read wine. But for me it is just Mushrooms, Chicken Broth, Sour Creme and salt and pepper and corn starch or flour to thicken.
Yes, I could see that. I tried the wine because the local German restaurant mentions their “jaeger” sauce as a burgundy mushroom sauce, but I think they may have a very light touch with the wein, and less sour cream than I used, for sure.
Will be trying again shortly! (got to practice for a late-toberfest party)
I’m going to make jagerschnitzel for dinner tonight - you guys made me hungry. 8)
Now I’m hungry for German food as well. Coincidentally, I’ve got kasseler and homemade sauerkraut in the fridge…
This thread needs some pictures.
Here an image after I pounded my meat. I sprinkled them with salt, pepper, celery seeds, caraway and marjoram.
Fresh bread crumbs from stale homemade bread. The only way to go.
Sauerkraut is from a can though. Still good.
Ill be packing up the crock with some Kapusta this week to get it ready for Xmas. We are doing the traditional Slovakian feast this year.
I decided to cook after all Bluesman, I just cant seem to stay out of the kitchen for long.
Capp…You can take the boy out of the country but you can’t take the country out of the boy.
That’s what I want to do…make some Kapusta for the holidays. I need to make some homeade kielbasa too!
I need to keep a look out for pork butt sales (no pun intended). 8)
OK, schnitzelfest 2009 is going down tomorrow night at my place. Got the pork unthawed, the wife will have the kitchen immaculate, and some beer will be chilled in anticipation. Hopefully my jaegerschnitzel sauce comes out a bit better this time!
Can I come for dinner to your house?
I will bring some beer
cap - the only thing I see missing in that pic is a .5L of maerzen bier!
Those look great 8) - did you put any oil in the pan or all butter? Cast iron skillet or regular saute pan?
Cast Iron, and oil not butter. Try clarified butter next time, works great.
We use lard sometimes.
Smadny mnich, yeha it would be great to have some of your beer (and you) at one of our Slovakian parties. Hardly any English spoken at them at all.
This is the highlight that we all gather around. Familiar? Huh?
