I don’t always make Jäger sauce to go with schnitzel, but when I do, this is the recipe I love!

• 1 Tbsp. vegetable oil
• 1 white onion, diced
• 1 8 oz. can sliced mushrooms
• salt and pepper to taste
• 1 1/2 cups water
• 1 beef bouillon cube or 1 tsp. bouillon granules
• 1 Tbsp. cornstarch
• 4 oz. sour cream

Heat oil in large skillet over medium heat. Add onions and mushrooms and season with salt and pepper. Sauté a few minutes until onions are soft. Add water and bouillon and simmer for about 20 minutes. Combine cornstarch and sour cream and stir into sauce. Cook over low heat until sauce thickens, taking care not to boil. Serve with schnitzel.