Wiener Schnitzel with hunter's sauce "Rübenberger style"

Ingredients for 4 servings:

• some rapeseed oil for frying
• 1 m.-sized onion(s)
• 1 large carrot(s)
• 1 small leek(s)
• 1 piece(s) celeriac, size approx. 1/4 of a tuber
• 1 tbsp, heaped tomato paste, 2x concentrated
• 500 ml water, approx.
• 2 juniper berries, softened in water and pressed
• 1 bay leaf
• 2 pinches of white pepper, ground
• 1 tbsp, heaped marjoram, shredded
• 1 tbsp, crushed paprika powder, sweet
• Salt (also fleur de sel)
• 250 ml beef stock
• 2 tbsp, heaped crème fraîche with herbs
• 2 tbsp, heaped parsley, fresh or frozen
• 4 medium-sized onions, halved and cut into thin rings
• 200 g smoked bacon or bacon, finely chopped
• 800 g mushrooms, brown
• 4 large veal escalopes
• 3 handfuls of wheat flour type 550
• 2 eggs, size L
• some milk
• 1 pinch of white pepper, ground
• 1 tsp, heaped paprika powder, hot
• 1 tsp, leveled salt, also fleur de sel
• 6 handfuls of breadcrumbs for the coating
• Clarified butter for frying
• Rapeseed oil for frying, as needed

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 30 minutes

Peel and roughly chop the onions. Wash or trim (peel) the leek, carrot, and celeriac, then chop them into rings or large pieces. Heat a small soup pot with a little rapeseed oil. Add the vegetables to the pot and fry until translucent and lightly browned. Stir several times to ensure all the vegetables receive some of the heat. Add the tomato paste, spread it out, and fry again. Deglaze everything with water (the vegetables should be covered) and loosen the roasted ingredients from the bottom of the pot. The water should now turn a light reddish-brown. Add the juniper berries, bay leaf, pepper, marjoram, paprika, and a pinch of salt. Simmer the vegetables uncovered over low heat for about 45-60 minutes, then reduce the heat to low. Meanwhile, for the mushrooms, trim the onions and mushrooms and cut them into half rings or small pieces (as desired). Then heat a pan with a splash of rapeseed oil (not too much, as the bacon will also lose fat). Briefly fry the bacon, then add the onion half-rings and fry until translucent and beginning to brown. Then add the mushrooms and fry until reduced. After the time has elapsed, remove the bay leaf and, if necessary, the juniper berries from the stockpot. Then puree the vegetables with a hand blender until all the pieces have disappeared and a smooth or creamy broth has been achieved. Add the bacon, onions, and mushrooms, stir in the beef stock, and bring back to a boil. Then refine the sauce with crème fraîche and parsley and season with salt (and pepper if desired). If the sauce isn’t thick enough, add a sauce thickener or cornstarch to make it thicker. Experience has shown that this shouldn’t be the case, however. If necessary, flatten the veal escalopes and prepare a breading station. Line one plate or container with flour, one with egg, a little milk, and the seasonings, and finally with breadcrumbs. Now coat the veal escalopes first in flour, then in egg, and then in breadcrumbs until a solid layer of breadcrumbs forms around the escalope. Then fry the escalopes in a hot pan with oil and clarified butter until golden brown, spooning oil or fat over the top of the escalope every now and then. Serve the Wiener schnitzel with the Jäger-style sauce.