Geschnetzeltes (Creamy German Hunter's Sauce)
A luxuriously rich and creamy sauce served over Spätzle or carb of choice, Geschnetzeltes is ready for the table in 30 minutes and is German comfort food at its best!
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
Calories: 554kcalCarbohydrates: 15gProtein: 31gFat: 42gSaturated Fat: 22gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gCholesterol: 171mgSodium: 433mgPotassium: 919mgFiber: 2gSugar: 8gVitamin A: 1096IUVitamin C: 4mgCalcium: 136mgIron: 2mg
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