Jager Schnitzel

2 cups brown sauce or demi-glace
1/4 cup tomato puree
1/2 tsp dried tarragon
2 tsp chopped fresh parsley
1/4 lb raw bacon, diced
1/4 lb fresh mushrooms, sliced, about 1 cup
1 small onion, julienne
1/4 cup dry white wine
8 slices boneless pork loin, about 1 1/2 lbs
flour
2 tbsp clarified butter
2 tbsp sour cream

Heat sauce, tomato puree, tarragon, and parsley in saucepan over low heat
In a skillet, fry bacon until crisp. Remove crisp bacon, add to sauce. Drain all but 1-2 tbsp drippings from skillet. Saute mushrooms and onions in drippings over medium-high heat until they begin to soften. Add wine to the skillet and reduce by half. Add vegetable mixture to sauce.

Pound pork slices to 1/4" thickness and coat with flour.
In a clean skillet, heat butter over medium heat. Saute pork slices until no longer pink, about 3 min on each side, adding more butter if needed.

Arrange pork slices on a plate.
Stir sour cream into the sauce and ladle over meat.
Serve with fried cabbage and spaetzel.