Another Wienerschnitzel Chili Sauce Recipes

WIENERSCHNITZEL CHILI (AS CLOSE AS YOU WILL FIND)

Steps:

• Brown ground beef and ground pork in a large saucepan over medium heat, ensure that the meat is well crumbled. (I utilize a potato masher for this. When you think it is done, mash some more.).
• When the meat is completely browned cover saucepan and turn heat to low.
• After ten minutes, remove the ground meat from the heat and drain.
• While the meat is simmering, in a separate pan, mix the water, Wondra and the cornstarch. (I typically also add all dry ingredients to a separate bowl at this time.).
• Whisk thoroughly as it's added until it's dissolved into the water.
• Add drained meat, all the dry ingredients, vinegar and tomato paste to the water mixture.
• Place the pan over medium heat and bring to a boil. Stir occasionally, it will burn if you walk away.
• When chili begins to boil, reduce heat and simmer for 1 hour. Once again stirring occasionally.
• Chili is now ready to add over a steamed hotdog, soft bun and I use Velveeta slices with it. Enjoy!
• I have read different reviews on Weinerscnitzel chili and those that say there is no meat, should look at their rapper closer, before licking it. There is meat it is just crushed real small.
• I believe, if followed exactly, this recipe comes extremely close to that delicious sauce found at Weinerscnitzel. Please try it and comment back here on your results.

DER WIENERSCHNITZEL CHILI SAUCE

Steps:

• In a deep pot or Dutch oven, cook the meat over medium-low heat, taking care to get the meat well crumbled (almost like grain). You don't need to brown it, just grey it. Cover the pan and cook over low heat for about 10 minutes.
• Remove the meat from the pan and drain off most of the fat (if you used lean meat, there shouldn't be too much fat).
• While the meat is steaming (simmering); put the cornstarch and Wondra into a large measuring cup or deep bowl, slowly add the water, whisking until well blended. Add the vinegar and tomato paste, blending well. Set aside.
• In another bowl, combine the chili powder, salt, onion flakes, sugar, garlic powder, and pepper. Mix well. Set aside.
• Add the water mixture to the now-empty pan and stir well, return the meat to the pan along with the spice mixture; bring to a simmer, stirring often. Simmer for 30 minutes, stirring occasionally. Use to top your hot dog, hamburger, or fries...it's all good.

ANOTHER WIENERSCHNITZEL CHILI SAUCE

Steps:

• In a large heavy skillet cook garlic and onion in oil over moderate heat, stirring, until onion is softened. Add beef and cook, stirring and breaking up any lumps with a fork,until cooked through. Drain off any excess fat. Add remaining ingredients, adding just enough juice to create a spoonably loose but not soupy mixture. Simmer sauce, stirring occasionally; about 10 minutes. Makes enough sauce to top 6 hot dogs. Steam the hot dogs and use potato rolls.

WIENER SCHNITZEL WITH SAUCE

Steps:

• Slice pork into eight 1"-thick pieces.
• Pound each piece with a meat mallet to about 1/4" thickness.
• Season with salt and pepper.
• Place flour, eggs, and bread crumbs into three separate shallow dishes.
• Dredge each medallion first in flour, then in eggs, and finally in bread crumbs.
• Place breaded pork on a baking sheet or plate.
• Heat oil and 3 T. butter in a large saute pan over medium-high heat.
• Saute pork until golden brown, 2-3 minutes on each side.
• Remove from pan and keep warm in a 200° oven.
• Deglaze pan with wine; add lemon juice and simmer 3 minutes.
• Add heavy cream and simmer until reduced by half, about 1 minute.
• Off heat, whisk in butter 2 T. at a time.
• Stir in parsley; spoon sauce over medallions.
• Serve with lemon wedges.