Geschnetzeltes (Creamy German Hunter's Sauce)
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4
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Calories
554 kcal
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Course
Main Course
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Cuisine
German
Geschnetzeltes (Creamy German Hunter's Sauce)
Description
Geschnetzeltes (Creamy German Hunter's Sauce) centers on lean pork strips browned in olive oil, combined with sautéed onions and mushrooms. A roux is prepared by caramelizing butter and flour, then milk and heavy cream are whisked in, thickening into a creamy base. Paprika and beef bouillon add depth, creating a sauce that's rich yet smooth. The meat and vegetable mixture returns to simmer gently, allowing flavors to meld over 15 minutes.
This dish’s sauce is notably creamy with subtle smoky undertones from paprika and umami from the beef bouillon, balancing the tender pork and earthy mushrooms. Cooking in a skillet allows precise control of browning and sauce consistency. Served traditionally with Spätzle, it can also pair well with rice or boiled potatoes. A green or cucumber salad adds freshness to the plate.
The recipe allows adjusting the sauce's thickness by adding more cream if desired. Seasoning with salt and pepper is done at the end to taste, ensuring the flavors are balanced without overpowering the delicate cream base. This flexibility helps tailor the dish to your preference or the carb served alongside.
Ingredients
- 1 lb pork cut into thin strips, lean
- 2 tablespoons extra virgin olive oil
- 1 yellow onion diced, small
- 10 oz white button mushrooms sliced, fresh
- 3 tablespoons butter
- 3 tablespoons flour
- 1 cup milk whole
- 1 cup heavy cream
- 1 tablespoon paprika sweet, powder
- 2-3 teaspoons beef bouillon base (e.g., Better Than Bouillon), or beef bouillon cubes
- salt to taste
- black 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 Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 554 kcal
% Daily Value*
| Calories | 554kcal | 28% |
| Carbohydrates | 15g | 5% |
| Protein | 31g | 62% |
| Fat | 42g | 65% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 14g | 70% |
| Cholesterol | 171mg | 57% |
| Sodium | 433mg | 18% |
| Potassium | 919mg | 20% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 1096IU | 22% |
| Vitamin C | 4mg | 4% |
| Calcium | 136mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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