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.
Melinda says
I just found your website and am looking forward to investigating more. I plan to make this next weekend! Do you know if it heats up well in microwave? I would like to take leftovers to. Work for lunch
Kimberly @ The Daring Gourmet says
Hi Melinda, yes, it reheats well in the microwave. Happy cooking!
Teri says
Do you think this would work with chicken? I love this recipe but my daughter has decided pigs are too cute to eat. I think it should work and I’ll probably try and but I thought I’d see what you thought too :)
Kimberly @ The Daring Gourmet says
Hi Teri, yes, you can use chicken instead. When you’re frying the diced chicken give the pieces a good browning, that’s key to achieving the best depth of flavor. (P.S. My husband and I were THIS close to getting a couple of baby pigs to raise ourselves and then send to the butcher but decided they were just too cute and too smart and couldn’t bring ourselves to go through with it ;) So until we’ve developed some thicker skin we’ll just continue buying our pork from the farmer down the road :)
Celine Logan says
I grew up fairly close to Stuttgart as well (Villingen-Schwenningen). I’ve lived in the US for over 10 years, only now I’ve discovered the urge to cook german food. I’ve always struggled with converting weight measurements and “translating” ingredients to make them US friendly. I’m so happy to have found your blog. I will start with this recipe and cook my way through your german recipes. Vielen vielen Dank und Gruesse aus NJ, Celine
Kimberly @ The Daring Gourmet says
I can relate to that urge, Celine :) Thank you, I’m so glad you found us and hope you enjoy each recipe you try. Happy Cooking and Guten Appetit!
Jack says
Tried this for dinner yesterday evening and loved it. Really easy to follow the recipe especially with the photos. It was as yummy as I it looked and there’s some left too – nom nom!
Kimberly @ The Daring Gourmet says
I’m so glad you enjoyed it, Jack, thank you!
Handy Andy says
Love this recipe. Easy to follow and well explained. Just one thing though, your spelling of Geschnetzeltes is wrong. (not Geschnetzletes).
Kimberly @ The Daring Gourmet says
I’m so glad you enjoyed it, Andy, thank you!
James says
This recipe is a winner. I used bacon and creme fraiche rather than pork and cream. Worked out great! It was fun to make too!
Kimberly @ The Daring Gourmet says
Fantastic, James, thanks for the feedback!
Julie says
Just made this last night – so yummy! I did add some smoked paprika and Worcestershire sauce, also had to de-glaze the pan at one point with a little white wine, but in the end, this was SO DELICIOUS! Like a hug on a plate! Thank you!
Kimberly @ The Daring Gourmet says
I’m so glad, Julie, thanks for the feedback!
Brenda Taylor Johnson says
This is a wonderful comfort food dish for dinner on a cold night. The flavors are so rich and delicious. Easy to make and it taste better the second day. I served this dish over homemade spatzle which was great and red cabbage on the side. I highly recommend this dish if you enjoy German food. You will not be disappointed with the flavors!
Kimberly @ The Daring Gourmet says
Thank you so much, Brenda, I’m glad you enjoyed it!
Angela Lambroff says
I had a ‘snow day’ off work today, so decided to dress up our spaetzle (we usually just eat it hot with cottage cheese melted into it). I am so glad I found this, because I can’t imagine eating that lovely pasta withOUT this now :) Hubby and I both loved it, thank you!
Kimberly @ The Daring Gourmet says
Wonderful, Angela, I’m so glad you both enjoyed it! It’s one of my very favorites, too. Thank you!
Molly says
Wow. I made this on Sunday, and it was absolutely delicious. Quite possibly the best comfort food ever. I served it over your Spätzle (way better than the recipe I had been using) and it was a massive hit, even with my teen who doesn’t love mushrooms. This is definitely going in the regular rotation. Easy prep, goes together quickly, and so, so, good!
Kimberly @ The Daring Gourmet says
That’s wonderful, Molly, I’m so happy to hear that, thank you!
Sabine from Toronto says
I’ve made this several times and only noticed now (because I’m making this today and needed to look at the recipe) that I have yet to rate this recipe. The only alternation I make is that I only make the sauce (no pork added). I use it to put over my spaetzle (Kimberly’s recipe) and schnitzel (again, Kimberly’s recipe) 😋 My hubby and two boys love it and completely devour their meal!
Kimberly @ The Daring Gourmet says
I’m so happy to hear that, Sabine, and really appreciate the feedback, thank you!
Michael Taphorn says
Wow! This was just great. I had this 40 years ago in Basel as a starving, back-packing American tourist. I remember how great it was (probably with veal, while I used pork) and I used noodles rather than rosti or spaetzle.
Kimberly @ The Daring Gourmet says
I’m so happy to hear that, Michael, thank you!
Michele says
Kimberley, Love these recipes and the raving reviews! My husband grew up with German neighbors and they taught him to love German Cuisine! Can’t wait to try these recipes!
Roulades are his absolute favorite! Do you have a recipe that you could share?
Michele
Kimberly @ The Daring Gourmet says
Thank you, Michele! Rouladen are my favorite, too. I haven’t yet published my recipe for them but it’s coming!
Sean says
I made this the other night. Everything was coming along perfectly until the part where I added the bullion cubes. The cubes weren’t breaking up, and combining with the sauce, so I continued whisking. Unfortunately, I whisked so long that my sauce began to separate, and the bullion cubes still weren’t completely dissolved. I went ahead and added the pork/onions/mushrooms back to the sauce, but it was a mess. We ended up eating it. It didn’t taste terrible, but I’m sure it would have been better if the sauce had stayed together. Long story short: I am going to make this again, but I am going to crush the bullion cubes before I add them to the sauce. Otherwise, great recipe!
Kimberly @ The Daring Gourmet says
Hi Sean, sorry about the ordeal you had with the cubes – that’s unusual for them not to have dissolved, it’s sounds like they were really hard! Yes, either crush them or you can also find powdered bouillon that you can scoop. Do give it another shot, this is such good comfort food!
Michele J Masarech says
Sean, I have a small mortar and pestle that I use for crushing things like; bouillon cubes and garlic with a little salt to make a paste, herbs, whole spices…
David in North ATL Area says
Thank you for this recipe! Made it tonight for Reformation Day celebration and everyone loved it. I probably used more butter than you suggested (and that SURELY didn’t hurt :-) ) We went with the egg noodles… cooked the pork, mush and onions in cast iron and it came out fantastic. This one is going in the rotation. Next time we’ll have time to go with the proper spaetzle!
Kimberly @ The Daring Gourmet says
Fantastic, David, I’m so glad it was a hit, thank you! And I’m with you, the more butter the better! :)