Hunter’s Schnitzel with Peppers (Jägerschnitzel mit Paprika)

Jägerschnitzel with creamy mushroom and bell pepper sauce served on a plate

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Hunter’s Schnitzel with Peppers (Jägerschnitzel mit Paprika)

Tender pork schnitzels in a creamy mushroom-pepper sauce. A homely German classic — hearty, colourful, and comforting, just like Oma used to make.

Course Main Course

Cuisine German

Keyword jägerschnitzel, paprika schnitzel, german comfort food, creamy mushroom sauce, hunter’s schnitzel, pork main dish, traditional german recipe, oma kitchen, family dinner, hearty meal

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 345kcal

Ingredients

250 g mushrooms Champignons
1 small onion
1 small red bell pepper
1 small green bell pepper
4 pork schnitzels ≈ 150 g each
Salt & pepper to taste
3 tsp clarified butter or a mix of butter and oil
1 tbsp tomato paste
250 ml beef stock
1 tbsp flour
100 g double cream

Instructions

Prepare the vegetables

Wipe the mushrooms with kitchen paper, trim stems, and slice finely. Peel and dice the onion. Wash the peppers, remove seeds, and cut into thin strips.

Fry the schnitzels

Season pork schnitzels with salt and pepper. Heat clarified butter in a frying pan and brown the schnitzels for about 5 minutes per side. Remove and keep warm.

Cook the vegetables

Sauté the diced onion in the remaining fat until translucent. Add mushrooms and peppers. Cook until the liquid evaporates.

Create the sauce base

Stir in tomato paste and fry briefly. Pour in the beef stock and simmer for 5 minutes. Season to taste.

Thicken the sauce

Whisk flour and cream together, pour into the pan, and simmer gently until thickened.

Serve

Arrange schnitzels on a platter, spoon over a little sauce, and serve the remaining mushroom-pepper sauce on the side.

Notes

Oma’s Secret Tip

Grandma often made this sauce using fresh tomatoes.
She diced 500 g of ripe tomatoes and added them to the sautéed onions before the peppers and mushrooms.
After simmering until the peppers were soft, she stirred in a little tomato paste and 125 ml of stock — making the sauce rich, light, and full of summer flavour.

Notes

This recipe pairs beautifully with buttery mashed potatoes, rice, or homemade spaetzle.
If you prefer a lighter version, replace the cream with crème fraîche or a splash of milk.

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