I used to spend hours in the kitchen trying to impress Matt with my kitchen skills, when really all he wanted deep in his heart was this über simple creamy beef and mushroom dish. Geschnetzeltes (guh-shnet-zuhl-tess) is a classic Central European dish popular in Germany and Switzerland. Matt naturally loves to have it with potato purée, while I like to treat it like a beef stroganoff and eat it with a side of fettuccine. Then again, if you’re old-school Pinoy, we won’t judge you if you have this as ulam with rice.
Geschnetzeltes (creamy beef recipe with mushrooms) – serves 4
2 knobs butter
1 medium onion, finely diced
3 cloves garlic, minced
1 small can sliced button mushrooms
1/4 kilo sukiyaki cut beef sirloin, sliced into narrow strips
1 can Campbell’s cream of mushroom
1 Knorr chicken cube or 1/2 cup chicken broth
1 tablespoon flour, diluted in a little water
2 teaspoons Spanish paprika
Salt and pepper, to season
– in a wide pan, sautée onions and garlic in 2 glugs of olive oil and butter over medium-high heat
– when onion is translucent and garlic soft (not brown), add mushrooms and beef and cook for a minute
– mix in cream of mushroom. Using can, measure half milk and half water then pour into pan. Add Knorr cube and a bit more water if needed or add the chicken broth. Mix in flour mixture, stir until sauce is smooth and thick.
– flavor with paprika and season with salt and pepper. Serve with starch of choice- potato purée and fettuccine are highly-recommended.
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created by: Chinkee Clemente – Koppe
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