Beef schnitzel in a red wine sauce

Ingredients for 4 servings:

• 8 small beef schnitzels
• 0.4 liters of red wine (Zweigelt)
• Mustard, hot English
• 4 tbsp cranberries
• 1 bay leaf
• 4 juniper berries
• salt and pepper
• 1 liter beef broth
• some pickle(s), diced
• 1 tbsp, leveled flour
• Game spice
• 2 carrots, peeled, finely chopped
• 150 g bacon, diced
• Butter or oil
• 500 g pasta of your choice

Instructions

Working time approx. 2 hours; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 4 hours 30 minutes

Pat the beef schnitzels dry with kitchen paper and then pound them thinly. Rub them with mustard and season with salt. Heat a little butter or oil in a deep saucepan and fry the schnitzels for 1-2 minutes on each side. Remove and set aside. Sear the bacon and carrots in the fat. Deglaze with the red wine and let it reduce for a few minutes. Add the beef broth and the beef schnitzels, along with any juices. Add the pickles. Stir in the cranberries, bay leaf, and juniper berries, and season with game spice, salt, and pepper. Bring to a boil, then simmer covered over medium heat for about 1.5-2 hours. Just before the end, cook the pasta until al dente. Thicken the sauce with flour and let it simmer gently for another 10 minutes. Season again before serving.