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Home » Food » By Country or Region » Western Europe » Germany » Geschnetzeltes (Creamy German Hunter’s Sauce)

Geschnetzeltes (Creamy German Hunter’s Sauce)

March 26, 2013 by Kimberly @ The Daring Gourmet · 117 Comments

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Geschnetzeltes spaetzle spätzle German recipe pork mushrooms cream sauce

Geschnetzeltes (prounounced geh-shnet-sel-tess), German for “sliced meat”, is a sauce with pork or veal, mushrooms and cream that is popular throughout Germany and Switzerland, some versions named Züricher Geschnetzeltes.  Traditionally served with Spätzle, egg noodles, or even boiled potatoes, it is a thoroughly delicious comfort food dish.  Ideal for the busy cook, it only takes about 30 minutes to make.

Let’s get started!

You’ll need about a pound of lean pork.

Geschnetzeltes prep 1

Cut the pork into thin strips.

Geschnetzeltes prep 2

Heat the oil in a stainless steel skillet over medium-high heat.  When the oil is heated, add the pork, being careful not to overcrowd, and brown it on all sides.

Geschnetzeltes prep 3

Browning the pork will ensure a rich flavor in the finished sauce.  Transfer the pork to a plate and set aside.

Geschnetzeltes prep 4

Dice the onion.

Machboos prep 6

Add the onion to the skillet, adding more oil if necessary, and saute until translucent and beginning to brown, about 5-7 minutes.

Shiitake prep 4

Get the mushrooms.

Geschnetzeltes prep 5

Thinly slice the mushrooms.

Geschnetzeltes prep 6

Add the mushrooms to the skillet with the onions and saute until tender, about 5 minutes.  Transfer the onion/mushroom mixture to the pork and set aside.

Geschnetzeltes prep 7

Melt the butter in the skillet.

Geschnetzeltes prep 8

Add the flour and whisk until smooth.

Geschnetzeltes prep 9

Continue to whisk constantly until the mixture is a rich caramel brown.

Geschnetzeltes prep 10

Add the milk and cream and whisk until smooth and thickened, then add the paprika.

Geschnetzeltes prep 11

Add the beef bouillon and whisk until combined.

Geschnetzeltes prep 12

Return the pork/onion/mushroom mixture to the sauce, bring to a simmer, reduce the heat to low, cover and simmer for 15 minutes, stirring occasionally.  Serve immediately with Homemade German Spätzle or with hot egg noodles cooked according to package instructions, and with a fresh green salad.

Geschnetzeltes prep 13

4.9 from 22 reviews
Geschnetzeltes (Creamy Hunter's Sauce)
 
Print
Prep time
5 mins
Cook time
25 mins
Total time
30 mins
 
Geschnetzeltes is a popular German dish for the busy cook. A creamy sauce with pork, mushrooms and onions, it is traditionally served with Spaetzle, egg noodles, or potatoes.
: The Daring Gourmet, www.daringgourmet.com
Cuisine: German
Serves: 4
Ingredients
  • 1 lb lean pork, cut into thin strips
  • 2 tablespoons extra virgin olive oil
  • 1 small yellow onion, diced
  • 8 oz fresh white button mushrooms, sliced
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 cup whole milk
  • 1 cup heavy cream
  • 1 tablespoon sweet paprika powder
  • 2 beef bouillon cubes
  • Salt and pepper to taste
  • Spaetzle, homemade or purchased and cooked according to package directions.
  • Or 1 (16 oz) package egg noodles cooked according to package directions.
Instructions
  1. Heat the oil in a stainless steel skillet over medium-high heat and brown the pork on all sides. Transfer the pork to a plate and set aside.
  2. Add the onions to the skillet, adding more oil if necessary, and saute until translucent and beginning to brown, about 5-7 minutes. Add the mushrooms and saute until tender, about 5 minutes. Transfer the onion mushroom mixture to pork and set aside.
  3. Melt the butter in the skillet and whisk in the flour, continuing to whisk until the mixture is a rich caramel brown. Add the milk and heavy cream, whisking continually, until the mixture is smooth and thickened.
  4. Add the paprika and crumble in the beef bouillon and whisk until smooth.
  5. Return the meat mixture to the sauce and bring to a simmer. Reduce the heat to low, cover, and simmer for 15 minutes. Add salt and pepper to taste. Add more milk if the sauce is too thick, or add a flour slurry to thicken.
  6. Serve immediately with hot spaetzle or egg noodles and a fresh green salad.
3.5.3240

 

Geschnetzletes 3 sm_edited

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117 Comments →

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117 Responses

  1. Elyse B. says

    October 15, 2023 at 7:54 pm

    Absolutely fantastic! Made exactly as is and served with homemade spaetzle and cucumber salad.

    Reply
    • Kimberly Killebrew says

      October 16, 2023 at 6:15 am

      I’m so glad you enjoyed, Elyse, thank you very much for the feedback!

      Reply
  2. Anonymous says

    September 21, 2023 at 11:58 pm

    Geschnetzeltes is Swiss, not German. The proper name is Zürcher Geschnetzeltes, as it is from Zurich. And it should use veal, not pork.

    Reply
    • Kimberly @ The Daring Gourmet says

      September 23, 2023 at 7:15 am

      Zürcher Geschnetzeltes is traditionally made with veal while the German version is most commonly made with pork. As I note in my blog post, this dish is popular throughout both Germany and Switzerland.

      Reply
  3. Sarah says

    February 25, 2023 at 10:06 pm

    Absolutely delicious! I found this recipe a few years ago after trying cheese spaetzle at a restaurant. I come back and make it again every so often. The only problem? It ends up being more like 2, max 3 servings haha. Thanks Kimberly!

    Reply
    • Kimberly Killebrew says

      February 26, 2023 at 10:32 am

      LOL, I totally understand, Sarah! :) So glad you enjoyed it, thank you!

      Reply
  4. David Chelson says

    February 19, 2023 at 11:54 am

    I have always loved German food, especially after serving in the army in Germany for three years. I loved this recipe, I did substitute carrots for the mushrooms, and added sauerkraut and caraway seed. I also added diced potatoes for the final cook which I did in the oven, It turned out awesome.

    Reply
    • Kimberly Killebrew says

      February 24, 2023 at 7:58 pm

      I’m glad you enjoyed it, David, and were able to adapt it to make it your “own” – thanks for the feedback!

      Reply
  5. Chris says

    September 16, 2022 at 2:38 am

    This is SO wonderful! I have been making it for a few years now. Everybody loves this recipe. It is one of my top 5 favorites.
    I haven’t had German food since my oma passed away decades ago. There are no German restaurants for a hundred miles so I really appreciate your wonderful recipes. The work is SO worth it.

    Reply
    • Kimberly Killebrew says

      September 16, 2022 at 10:11 pm

      Thank you so much for the feedback, Chris, I’m thrilled that this has become a regular in your home!

      Reply
  6. Carolina says

    March 28, 2022 at 2:28 pm

    This recipe is delicious! I used ground pork instead of strips of pork. I added the paprika while the onions were sauteeing. And, I deglazed the pan with 1/2 cup of white wine before adding in the beef bouillon, cream and milk.

    I will definitely make this again! Yum!

    Reply
  7. internet user says

    November 18, 2021 at 6:04 am

    Can you use dairy free milk and no heavy cream?

    Reply
    • Kimberly @ The Daring Gourmet says

      November 18, 2021 at 5:02 pm

      Yes you can!

      Reply
  8. Barbara says

    October 16, 2021 at 12:48 pm

    I have made this a dozen times and never fails. I use pork tenderloin and 2 cups of half and half. Of course I serve it with spatzle. I grew up in both the US and Germany and never heard of it until I found your recipe. Thank you so much!

    Reply
    • Kimberly @ The Daring Gourmet says

      October 19, 2021 at 8:12 pm

      I’m so happy this has become a regular favorite, Barbara, thank you very much!

      Reply
  9. Robin says

    March 4, 2021 at 9:11 am

    Loved this recipe! I used leftover pork loin that I sliced and added for the last 10 minutes.
    My husband literally licked the bowl. It’s that good!

    Reply
    • Kimberly @ The Daring Gourmet says

      March 5, 2021 at 11:48 pm

      Thank you, Robin, I’m so happy you both enjoyed it!

      Reply
  10. Sadie says

    February 22, 2021 at 4:59 am

    I’d never had or heard of this recipe before. Stumbled across this & decided to be adventurous. It is absolutely amazing! Made it 2 nights ago, thinking of making it again tonight.

    Reply
    • Kimberly @ The Daring Gourmet says

      February 22, 2021 at 5:40 pm

      I’m so glad you enjoyed it Sadie, thank you! :)

      Reply
  11. Riss says

    July 23, 2020 at 7:27 am

    The bf LOVED this! I am not a big meat eater but tried it too, and it was sooooo good! I would say to people to go easy on the salt, as the boullion adds plenty, but this was absolutely fantastic. Betting it would be great with steak, chicken or just mushrooms as well. Similar to a stroganoff without the sour cream. Full of flavor and super creamy. Thanks for a great recipe. It’s his new favorite….and that’s after 5 years of some great meals!

    Reply
    • Kimberly @ The Daring Gourmet says

      July 24, 2020 at 8:40 pm

      I’m so glad you both enjoyed it, Riss, thank you! :)

      Reply
  12. Anonymous says

    October 24, 2019 at 9:57 pm

    I don’t see how you get to the thing after you mix the flour and the butter ntm after adding milk and heavy cream

    Reply
    • Anonymous says

      October 29, 2020 at 7:45 pm

      You melt the butter and brown the flour in it before you add the milk. The brown flour butter mix will give the gravy it’s color and the milk keeps thickening because of the flour. The longer you cook it the thicker it gets.

      Reply
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kimberly killebrew the daring gourmet

Welcome!  I’m Kimberly and I share delicious originals, revitalized classics and authentic dishes from around the world.  Come travel the world through your taste buds!

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