Traditional Rahmschnitzel Recipe (Creamy Schnitzel Sauce)
This traditional Rahmschnitzel recipe walks you through a creamy mushroom-onion sauce made right in the pan. You’ll see the ingredients and how it’s made step by step; keep the heat gentle so the cream stays smooth and serve it over hot schnitzels.
Ingredients
For the sauce
Step-by-Step Method
Soften the onions
Set a wide pan over medium heat and melt the butter. Add the onions and sauté for 8–10 minutes, stirring, until soft and lightly golden.
Add garlic and mushrooms
Stir in the garlic for about 30 seconds. Add the sliced mushrooms and cook for 6–8 minutes until they release their moisture and it mostly cooks off.
Deglaze with wine
Pour in the red wine. Scrape the browned bits from the bottom of the pan and let it simmer for 3–5 minutes until the sharp alcohol aroma fades.
Build the creamy sauce
Stir in the broth, then mix in the cultured cream and heavy cream. Keep it at a gentle simmer for 8–12 minutes, until the sauce coats a spoon.
Season and serve
Taste and adjust with salt and black pepper right before serving. Spoon the hot creamy mushroom sauce over warm schnitzels and serve right away.