Traditional Rahmschnitzel Recipe (Creamy Schnitzel)
This traditional Rahmschnitzel recipe offers a practical explanation for schnitzel prepared with creamy sauce with mushrooms and onions. You can see step by step how to make it by keeping the ingredients measured and gathering the sauce in the pan in a short time; It goes well with mashed potatoes or noodles.
Ingredients
For the sauce
Step-by-Step Method
Soften the onion
Place a large pan over medium heat. Melt the butter. Add the onions and sauté for 8–10 minutes, stirring until they change color and soften.
Add the garlic and mushrooms
Add the garlic and fry for 30 seconds. Then add sliced mushrooms. Cook for 6–8 minutes until the mushrooms release their water and absorb again.
Bring together the flavor with the wine
Pour in the red wine. Scrape the bottom of the pan with a wooden spoon and stir in the accumulated flavor. Boil gently for 3-5 minutes and continue when the alcohol smell disappears.
Assemble the creamy sauce
Add meat/chicken broth. Then mix the crème fraîche-like product and liquid cream. Cook the sauce over low-medium heat for 8–12 minutes, until it thickens to coat the spoon.
Final setting and serving
Adjust salt and pepper to taste before serving. Serve the creamy mushroom sauce you prepared by pouring it over the hot schnitzels.