Original Rahmschnitzel

• Produce

  • 1 Pck. mushrooms

• Canned Goods

  • 1 cup Beef bouillon
  • 1 tsp Tomato paste

• Baking & Spices

  • 2 tbsp Flour
  • 1 Salt pepper sweet red pepper seasoning

• Dairy

  • 200 ml Heavy cream
  • 2 tbsp Oil or butter

• Beer, Wine & Liquor

  • 1 White or red wine

• Other

  • 4 Schnitzel (any thin meat like thin cut chicken breast or thin pork steak
  • -sides

Found on 2sharemyjoy.com

Ingredients

• 4 Schnitzel (any thin meat like thin cut chicken breast or thin pork steak)
• 1 pck. mushrooms
• 200 ml/1 cup heavy cream
• 1 cup beef bouillon
• 2 T oil or butter
• 2 T flour
• 1 t tomato paste
• salt pepper sweet red pepper seasoning
• white or red wine
• -sides

Directions

• First i roast the meat in the pan so that it browns a lot. If it won’t brown reduce the oil you roast it in. Also pork will brown better than chicken.
• Take out the meat and brown the mushrooms. In the middle I will let 2 T of butter melt and add the same amount of flour. Slowly pour in the heavy cream and the beef bouillon in steps.
• Make sure to let the sauce cook and thicken before you pour in more.
• Season with tomato paste, salt, pepper and sweet red pepper powder.
• Finish with a little shot of white or red wine. Add the meat back into pan and let cook for 2 minutes.
• I served this with potato puffs and veggies, but Spaetzle and Salad fits better.

Nutrition