Geschnetzeltes with mushrooms and spätzle

Course: Main courses

Cuisine: Swiss

Keyword: Creamy, Pasta, Quick & easy

Seizoen: All year

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings: servings

Calories: 888kcal

Author: Diana Westerhof

Geschnetzeltes is a classic dish from the South German and Swiss cuisine, consisting of strips of meat in a creamy sauce served with spätzle. It is a warming, hearty meal that is quick to put on the table and ideal for a weekday evening or a cozy weekend meal.

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Ingredients

600 g veal schnitzel in strips
200 g mushrooms in slices
1 onion chopped
3 tbsp butter
1 tbsp plain flour
150 ml dry white wine
400 ml cooking cream
3 tbsp oil
salt
pepper
500 g spätzle

Instructions

Preparation

Cut 600 g veal schnitzel into strips and season with salt and pepper. Slice 200 g mushrooms. Peel and finely chop the 1 onion. Cook 500 g spätzle according to package instructions or make them yourself.

Cooking

Heat 3 tbsp oil in a large pan and quickly sear the veal. Do not cook too long, or it will become tough. Remove the meat from the pan and keep warm. Reserve the cooking juices. In the same pan, add 3 tbsp butter and sauté the onion until translucent. Add the mushrooms and fry for a few minutes. Sprinkle with 1 tbsp plain flour and stir well. Deglaze with 150 ml dry white wine and let the liquid reduce by half. Add the reserved cooking juices and 400 ml cooking cream and simmer gently until the sauce thickens slightly. Season with salt and pepper. Add the meat and warm through briefly.

To serve

Divide the spätzle over the plates and spoon the meat with the sauce over them. Serve immediately.

Notes

Geschnetzeltes is traditionally prepared with veal, but you can also vary with pork or turkey. In all cases, make sure the meat is quickly seared so it remains tender. Spätzle are egg noodles from southern Germany and are available in many supermarkets. You can optionally substitute them with tagliatelle or other fresh pasta.

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