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!
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! :)
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!
I’m so glad you both enjoyed it, Riss, thank you! :)
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
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.
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
Hi Melinda, yes, it reheats well in the microwave. Happy cooking!
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 :)
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 :)
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
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!