Geschnetzeltes (Creamy German Hunter's Sauce)
4
| prepCut pork loin into thin strips | |||
| prepDice onion | |||
| prepSlice mushrooms | |||
| 450 g lean pork, cut into thin strips | Brown pork, transfer to plate | Return pork mixture, simmer 15 min | Season with salt & pepper |
| 30 ml extra virgin olive oil | Sauté onion & mushrooms, 10 min total | ||
| 1 small yellow onion, diced | |||
| 280 g fresh white button mushrooms, sliced | |||
| 45 g butter | Make roux, whisk in milk & cream | ||
| 25 g flour | |||
| 240 ml whole milk | |||
| 240 ml heavy cream | |||
| 1 tablespoon sweet paprika powder | Add paprika & bouillon, whisk smooth | ||
| 2–3 teaspoons beef bouillon base | |||
| Salt and pepper to taste | |||
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