Rahmgeschnetzeltes ist ein köstliches Gericht aus der traditionellen österreichischen Küche. Die Hauptzutaten sind zarte Kalbfleischstreifen, die in einer rahmigen Sauce mit Champignons und Zwiebeln serviert werden. Diese Kombination aus zarten Fleischstücken und einer cremigen Sauce ist ein absoluter Gaumenschmaus und ein perfektes Essen für besondere Anlässe oder einfach nur als leckeres Mittagessen.

Rahmgeschnetzeltes

In this video, Rosi from Eifel teaches us how to make a delicious geschnetzeltes dish. She begins by cutting the meat into small pieces, either from pork or poultry, and seasoning it with some salt, pepper, and a bit of paprika. Next, she adds flour to the meat, which will help to create a thick sauce later on.

After adding the flour, Rosi allows the meat to marinate for a bit with the spices. She then heats up some oil in a pan and starts with the onions. She cooks them on low heat until they are soft and brown. While the onions are cooking, she slices up some mushrooms and adds them to the pan. Rosi cooks the mushrooms on high heat to avoid them from getting too watery.

Once the onions and mushrooms are done, Rosi adds the meat in small portions to the pan. She makes sure to brown the meat on all sides while keeping an eye on the onions and mushrooms to avoid burning them. After the meat is done, she adds some more flour to the pan to create the sauce.

To finish off the dish, Rosi adds some cream and lets it simmer for 20 minutes on low heat. After that, she adds some chopped parsley for a pop of freshness and serves the creamy geschnetzeltes hot.

Although Rosi doesn’t mention any specific kind of herbs, she mentions that adding too much of them can make the dish bitter when heated up. Therefore, she prefers to add the herbs as a garnish on top of the dish.

Overall, Rosi’s recipe for geschnetzeltes is a simple and delicious dish that can be quickly made with a few ingredients. If you’re looking for a hearty meal, give Rosi’s recipe a try!
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