SOUR WIENER GRAVY
This is an unusual kind of gravy with sliced wieners that is served over mashed potatoes. The first time I had this was at my sister-in-laws over twenty years ago. I've changed the ingredients just a bit, but since then it's been among our family's favorite. Now our daughter Jenny prepares it for her family.
Provided by Domestic Goddess
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes
Time 25m
Yield 15
Number Of Ingredients 6
Steps:
- In a large deep skillet, combine the cold water, onion, and gingersnap cookies. Stir gently until the cookies have dissolved. Add the vinegar and sliced frankfurters. Heat over medium-low heat until simmering and somewhat thick. Serve over hot mashed potatoes.
Nutrition Facts : Calories 261.5 calories, Carbohydrate 12.4 g, Cholesterol 32.1 mg, Fat 20.1 g, Fiber 0.3 g, Protein 7.4 g, SaturatedFat 7.6 g, Sodium 740.3 mg, Sugar 7 g
SOUR WIENER GRAVY
Sour Wiener Gravy is gravy made with "store bought" gingersnaps, sliced all beef wieners, chopped onion, vinegar, water, salt and pepper, and once thickened, served over mashed potatoes. The brands of store bought gingersnaps I have used to make this dish are... Rippin Good, Stauffer's, or Lil' Dutch Maid. (Lil' Dutch Maid are the least expensive, and I purchased them at the Dollar Tree.)
Provided by Cindi M Bauer
Categories Pork
Time 30m
Yield 12-14 serving(s)
Number Of Ingredients 7
Steps:
- In a large deep 12-inch skillet, combine the water, onion, salt and pepper, plus the gingersnaps. (You can also prepare this dish in a chicken fryer, with a lid, which is what I do).
- Stir gently until the gingersnaps have dissolved.
- Add the vinegar and sliced wieners.
- Heat over medium-low heat, until it almost boils and is somewhat thick.
- (When preparing this in a chicken fryer, I cook this over high heat; stirring frequently, until it comes to a boil and the gravy has thickened up, (in about 10 minutes) and after that, I lower the heat to a simmer, and cook/simmer the dish just a bit longer, for about 10-15 minutes longer).
- Serve over the hot-cooked mashed potatoes.
- *Note: When adding the gingersnap cookies, be sure to only use the store brands that I had suggested. Do not use home-baked cookies for this recipe.
Nutrition Facts : Calories 338.8, Fat 24.3, SaturatedFat 9.3, Cholesterol 40.1, Sodium 974.4, Carbohydrate 18.7, Fiber 0.6, Sugar 6.8, Protein 9.7
PORK SCHNITZEL WITH DILL SAUCE
Make and share this Pork Schnitzel With Dill Sauce recipe from Food.com.
Provided by Northwestgal
Categories Pork
Time 20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Flatten pork cutlets to 1/4-inch thickness.
- Combine the flour, seasoned salt and pepper in a shallow bowl. In another bowl, beat eggs and milk. Combine bread crumbs and paprika in another bowl. Dip cutlets into flour mixture, then into egg mixture, then into crumb mixture.
- Heat oil in a large skillet. Add coated cutlets, a few pieces at a time, and cook for 3 to 4 minutes per side or until tender. Remove to a serving platter; keep warm.
- Pour 1 cup broth into skillet, scraping bottom of pan to loosen browned bits. Combine flour and remaining broth until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in dill and sour cream; heat through (do not boil).
- Pour sauce over pork.
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