Geschnetzeltes (Creamy German Hunter’s Sauce)

Step 1

Heat the oil in a stainless steel skillet over medium-high heat and brown the pork on all sides. Transfer the pork to a plate and set aside.

Step 2

Add the onions to the skillet, adding more oil if necessary, and saute until translucent and beginning to brown, about 5-7 minutes. Add the mushrooms and saute until tender, about 5 minutes. Transfer the onion mushroom mixture to pork and set aside.

Step 3

Melt the butter in the skillet and whisk in the flour, continuing to whisk until the mixture is a rich caramel brown. Add the milk and heavy cream, whisking continually, until the mixture is smooth and thickened.

Step 4

Add the paprika and crumble in the beef bouillon and whisk until smooth.

Step 5

Return the meat mixture to the sauce and bring to a simmer. Reduce the heat to low, cover, and simmer for 15 minutes. Add salt and pepper to taste. Add more milk if the sauce is too thick, or add a flour slurry to thicken.

Step 6

Serve immediately with hot spaetzle or egg noodles and a fresh green salad.