Geschnetzeltes (Creamy German Hunter's Sauce)

By Kimberly Killebrew · daringgourmet.com

prepCut pork loin into thin strips
prepDice onion
prepSlice mushrooms
1 lb / 450 g lean pork, cut into thin strips	Brown pork, transfer to plate	Return pork mixture, simmer 15 min	Season with salt & pepper
2 tablespoons / 30 ml extra virgin olive oil	Sauté onion & mushrooms, 10 min total
1 small yellow onion, diced
10 oz / 280 g fresh white button mushrooms, sliced
3 tablespoons / 45 g butter	Make roux, whisk in milk & cream
3 tablespoons / 25 g flour
1 cup / 240 ml whole milk
1 cup / 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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