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October 05, 2004

I have to admit I added a bit of onion powder and garlic powder to my flour/bread crumb mixture, and instead of using a can of mushrooms, I fried up fresh mushrooms in butter with the onions till soft, then added the cornstarch and followed with the water, bouillion and sour creme. My family of 9 loved this! SOOOOO much flavor. I also went all out German and served the German Spaetzle Dumplings (from this site) along side this Jagerschnitzel. The two dishes went together beautifully. This is easy to prepare, smells and tastes wonderful cooking-a winner of a recipe!

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