Rahmschnitzel

search

Rahmschnitzel

Ingredients

  • 4 slices of top round veal, cut no thicker than 1/4"
  • 4 tbs butter
  • 2 small or 1 large onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1 bottle good dry red wine
  • 250 gr (8 1/2 oz) creme fraiche or heavy whipping cream
  • 1 heaping tsp of instant clear broth, or use one can of clear broth
  • Salt and pepper to taste to taste
  • 500 gr (17.5 oz) fresh mushrooms, sliced

Instructions

In heavy frying pan,on medium heat setting, brown meat on both sides, at the same time sauteing the onions and garlic. When onions start turning dark, add 2 tbs red wine, continue cooking and reducing wine liquid. Repeat this procedure 4 more times. (Use about 250-300 ml red wine) The last addition of red wine is reduced by only one half, then add the creme fraiche or heavy cream, stirring frequently to avoid lumps. Reduce heat to low and let simmer, adding clear broth. Add pepper and salt to taste. When the Rahm (cream) has been reduced and is fairly thick, add the sliced mushrooms. Turn off heat and remove pan. Stir well, cover pan and let rest for a couple of minutes.

Your Recently Viewed Recipes

Leave a Comment

Rate

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Close Window