Hunter Cutlet with Potato Cubes

Hunter’s cutlets: Beat the cutlets, put the egg in a plate and season with salt, pepper and sweet paprika powder. Turn the cutlets in flour, egg and breadcrumbs on the other side and bake until golden brown. Drain on kitchen roll. The cutlets should be prepared in parallel with the sauce.

Hunter’s sauce: Melt 2 tablespoons of butter in advance and place in a mug. Mix 2 tablespoons of flour into the hot butter and leave to cool.

Cut half an onion into quarter rings. Clean the mushrooms, cut them into slices and fry them in clarified butter, season with pepper. Then put the mushrooms on a plate and set aside.

Later, sauté the onion in the same frying pan with clarified butter, extinguish with sherry and reduce it.

Season with salt, pepper and sweet paprika. Fill up with the clear soup and let it bubble up. Bind with the cooled down flour butter and simmer for another 2 to 3 minutes on low heat. Next, add the mushrooms again and let it bubble up a little bit.

Potato cubes with thyme: Peel the potatoes and cut them into cubes, put the cubes into a large enough bowl and mix them with a little oil, salt and the chopped thyme. Spread evenly on parchment paper and bake at 160 degrees for about 15 to 20 min until golden brown.

Serve: Serve the whole thing and drink a home-brewed oat beer with it, but a dark beer tastes just as good with it.

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