Geschnetzeltes (Creamy German Hunter’s Sauce)
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One of my very favorite dishes growing up in Germany, my Mutti and Oma both excelled at making Geschnetzeltes, a traditional dish consisting of strips of pork cooked with onions and mushrooms in a luxuriously creamy sauce. Hands down, this dish defines the very essence of German comfort food!
Serve this German Geschnetzeltes over hot homemade Spätzle, with Semmelknödel or Kartoffelklösse, and get ready to fall in love!
What is Geschnetzeltes?
Geschnetzeltes (prounounced geh-shnet-sel-tess) is German for “sliced meat” and refers to a sauce consisting of sliced meat cooked in a creamy mushroom sauce. The meat is cooked in a skillet with butter or oil until browned, onions and mushrooms are sauteed, and cream and seasonings are added to make a sauce. The sauce is usually served with Spätzle, Semmelknödel, Kartoffelklöße, egg noodles or potatoes. It’s a quick and easy dish to make and is thoroughly delicious comfort food. Geschnetzeltes is a traditional and popular dish throughout Germany and Switzerland though there are differences between the two versions (more on that below).
German Geschnetzeltes vs Zürcher Geschnetzeltes
Both versions share the commonality of sliced meat that’s browned and simmered in a creamy mushroom sauce but there are also some significant differences between the German and Swiss versions. One key difference is the choice of meat. Zürcher Geschnetzeltes, also known as Zürich Ragout, traditionally uses veal while German Geschnetzeltes uses pork. Another distinction is that the German version is creamier and richer in texture whereas the Swiss version uses white wine and broth to create a thinner sauce. Zürcher Geschnetzeltes is commonly served with Rösti, the Swiss version of Kartoffelpuffer (German potato pancakes).
I enjoy both versions but my favorite will always be the luxuriously rich and creamy German Geschnetzeltes that reminds me so much of home. And for me, Spätzle is definitely the accompaniment of choice.
What to Serve with Geschnetzeltes
Geschnetzeltes is a creamy sauce meant to be served with a carb. Here are a few serving recommendations:
- Spätzle
- Semmelknödel
- German Potato Dumplings (Kartoffelklöße)
- Egg Noodles
- Boiled or Mashed Potatoes
- Kartoffelpuffer (this is how the Swiss commonly serve Geschnetzeltes, their version known as Rösti)
Along with your carb of choice, other side dishes that pair well with Geschnetzeltes include:
- Leafy Green Salad
- German Cucumber Salad or Creamy German Cucumber Salad
- German Green Bean Salad
- Steamed Vegetables
German Geschnetzeltes Recipe
Let’s get started!
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. Browning the pork will ensure a rich flavor in the finished sauce. Transfer the pork to a plate and set aside.
Add the onion to the skillet, adding more oil if necessary, and saute until translucent and beginning to brown, about 5-7 minutes.
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.
Melt the butter in the skillet.
Add the flour and whisk until smooth.
Continue to whisk constantly until the mixture darkens.
Continue to cook, whisking continually, until the mixture is a rich caramel brown.
Add the milk and cream and whisk until smooth. Simmer, continuing to stir, until thickened.
Add the paprika and the beef bouillon base.
Return the pork and mushroom/onion mixture to the sauce.
Add salt and pepper. Bring it to a simmer, reduce the heat to low, cover and simmer for 15 minutes, stirring occasionally.
Serve immediately with homemade Spätzle, Semmelknödel, German Potato Dumplings, or hot egg noodles and a fresh green salad.
Enjoy!
For more authentic German recipes be sure to try our:
- Rouladen
- Sauerbraten
- German Goulash
- Käsespätzle
- Swabian Potato Salad
- Senfbraten
- Schnitzel
- Jägerschnitzel
- Currywurst
- Maultaschen
- German Potato Soup
- Frikadellen
- Flädlesuppe
- Gaisburger Marsch
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Geschnetzeltes (Creamy German Hunter's Sauce)
Ingredients
- 1 lb lean pork cut into thin strips
- 2 tablespoons extra virgin olive oil
- 1 small yellow onion , diced
- 10 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
- 2-3 teaspoons beef bouillon base (e.g., Better Than Bouillon), or beef bouillon cubes
- Salt and pepper to taste
Instructions
- 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.Add the onions to the skillet, adding more oil if necessary, and sauté until beginning to brown, about 5-7 minutes. Add the mushrooms and sauté until tender, about 5 minutes. Transfer the onion mushroom mixture to pork and set aside.
- 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. Add the paprika and beef bouillon base and whisk until smooth.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. If you prefer the sauce a little thinner, add a little more cream.Serve with Spätzle or carb of choice (see serving recommendations in blog post) and a fresh green salad or cucumber salad.
Nutrition
Originally published on March 26, 2013
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
This turned to glue and was very difficult to work with. It needs another 1/4 cup liquid.
I make this all the time – it’s a family favorite! It’s especially delicious with homemade red kraut on the side.
Thank you so much, Vera! It’s one of our family favorites too, I’m so glad you enjoy it as much as we do! <3
Is it possible to substitute corn starch instead of flour to make this recipe gluten-free? Will it brown up like the flour does?
Hi Tina, yes you can. You’ll simply dissolve the cornstarch in a little water and stir it into the finished Geschnetzeltes at the very end and simmer for a minute until thickened.
Absolutely fantastic! Made exactly as is and served with homemade spaetzle and cucumber salad.
I’m so glad you enjoyed, Elyse, thank you very much for the feedback!
Geschnetzeltes is Swiss, not German. The proper name is Zürcher Geschnetzeltes, as it is from Zurich. And it should use veal, not pork.
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.
My Ex is pretty German and she made it with pork. But i know the original was with veal. Many people are uncomfortable with that. Great recipe, my son won’t shut up about it!
Thank you so much, George, I’m happy you and your son enjoyed it! Funny timing, I just redid a photo shoot of this recipe a couple of weeks ago – after 10 years it was high time to get some better photos on here, lol! :) Regarding the veal, German Geschnetzeltes is traditionally made with pork. It’s the Austrian version, called Züricher Geschnetzeltes, that’s made with veal. Similarly, Austrian Wiener Schnitzel is always made with veal while German Schnitzel is made with pork.
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!
LOL, I totally understand, Sarah! :) So glad you enjoyed it, thank you!
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.
I’m glad you enjoyed it, David, and were able to adapt it to make it your “own” – thanks for the feedback!
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.
Thank you so much for the feedback, Chris, I’m thrilled that this has become a regular in your home!
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!
Can you use dairy free milk and no heavy cream?
Yes you can!
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!
I’m so happy this has become a regular favorite, Barbara, thank you very much!
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!
Thank you, Robin, I’m so happy you both enjoyed it!
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.
I’m so glad you enjoyed it Sadie, thank you! :)