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.
Cut the pork into thin strips.
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.
Dice the onion.
Add the onion to the skillet, adding more oil if necessary, and saute until translucent and beginning to brown, about 5-7 minutes.
Get the mushrooms.
Thinly slice the mushrooms.
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 is a rich caramel brown.
Add the milk and cream and whisk until smooth and thickened, then add the paprika.
Add the beef bouillon and whisk until combined.
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.
- 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.
- 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 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.
- 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 crumble in the beef bouillon 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. Add more milk if the sauce is too thick, or add a flour slurry to thicken.
- Serve immediately with hot spaetzle or egg noodles and a fresh green salad.
Chris says
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.
Kimberly Killebrew says
Thank you so much for the feedback, Chris, I’m thrilled that this has become a regular in your home!
Carolina says
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!
internet user says
Can you use dairy free milk and no heavy cream?
Kimberly @ The Daring Gourmet says
Yes you can!
Barbara says
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!
Kimberly @ The Daring Gourmet says
I’m so happy this has become a regular favorite, Barbara, thank you very much!
Robin says
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!
Kimberly @ The Daring Gourmet says
Thank you, Robin, I’m so happy you both enjoyed it!
Sadie says
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.
Kimberly @ The Daring Gourmet says
I’m so glad you enjoyed it Sadie, thank you! :)
Riss says
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!
Kimberly @ The Daring Gourmet says
I’m so glad you both enjoyed it, Riss, thank you! :)
Anonymous says
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
Anonymous says
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.