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 was absolutely delicious! Made the spetzel, too. Served with spiced red cabbage. Thank you for the recipe, will make this often. We were married in Augsburg almost 45 years ago.
That’s wonderful, Sandra, thank you! You’ve got me really in the mood to make this again, I think I’ll make it for my family today :)
Oh my gosh… I love this… my husband loves this… my kids it’s hard to tell, but they are 4 so who really cares. I don’t like the texture of mushrooms, so I halved the amount and it was still fabulous. Thank you so much for sharing this recipe. My heritage is Czech, so I like to find awesome eastern European recipes and pretend their Czech… lol!
I’m so happy to hear that, Teri, thank you!! And nothing wrong with a little pretending in the name of bolstering pride in your heritage :) Thanks again!
If I wanted to use liquid stock instead of a bouillon cube, would I replace some of the cream and milk.
Hi Samantha, the bouillon cube is very concentrated and eliminates the need to add a cup of stock. If you substitute a cup of stock for the cream or milk you won’t a very creamy sauce. That’s the downside.
A great recipe, so tasty and hearty. It reminded my wife of a dish her mum used to make so was a link back to the childhood. Thanks Kimberley.
Thanks, Glen, I’m so happy to hear you both enjoyed it and that it took your wife down memory lane. Thanks so much for the feedback!
Thanks Kimberley. My wife is German so this will be a treat for her tonight!
Wonderful, Glen! Let us know how it turned out.
Thank you.
when I was a young boy meine
mama und ohma would kick alles der kinder oust von der kuche and make real one bite and you have heart disease german food dahnke for bringing those memories back as my parents grandparents und kleine schwester have since past
You’re welcome! And I have some great news for you – the myth of saturated fat causing heart disease has officially been debunked. So eat up, guilt-free! :)
This looks sooooo yummy!
Thanks, Dan, it’s a family favorite :)