RAHM SCHNITZEL RECIPES

Name: Traditional Rahmschnitzel
Prep time: 45 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 4 slices top round veal, cut no thicker than 1/4" (have butcher tenderize); 4 tablespoons butter; 2 small onions or 1 large onion, finely chopped; 1 clove garlic, finely chopped; 1 bottle dry red wine; 250 g creme fraiche (8 1/2 oz) or 250 g heavy whipping cream (8 1/2 oz); 1 teaspoon instant clear broth or 1 can clear broth (use vegetable if clear not available); salt and pepper; 500 g fresh mushrooms, sliced (17.5 oz)

TRADITIONAL RAHMSCHNITZEL RECIPE - FOOD.COM

Traditional Rahmschnitzel Recipe - Food.com image

Make and share this Traditional Rahmschnitzel recipe from Food.com.

Total Time 45 minutes

Prep Time 45 minutes

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

4 slices top round veal, cut no thicker than 1/4" (have butcher tenderize)
4 tablespoons butter
2 small onions or 1 large onion, finely chopped
1 clove garlic, finely chopped
1 bottle dry red wine
250 g creme fraiche (8 1/2 oz) or 250 g heavy whipping cream (8 1/2 oz)
1 teaspoon instant clear broth or 1 can clear broth (use vegetable if clear not available)
salt and pepper
500 g fresh mushrooms, sliced (17.5 oz)

Steps:

1 bottle champagne Fruity ice cream dessert, as desired Directions: In heavy frying pan,on medium heat setting, brown meat on both sides, at the same time sauteing the onions and garlic.When onions start turning dark, add 2 tbs red wine, continue cooking and reducing wine liquid.
Repeat this procedure 4 more times.
(Use about 250-300 ml red wine) The last addition of red wine is reduced by only one half, then add the creme fraiche or heavy cream, stirring frequently to avoid lumps.
Reduce heat to low and let simmer, adding clear broth.
Add pepper and salt to taste. Don't overdo it. When the Rahm (cream) has been reduced and is fairly thick, add the sliced mushrooms.
Turn off heat and remove pan.
(Adding the mushrooms thins the Rahm, so be sure that the Rahm was thick prior to adding mushrooms). Stir well, cover pan and let rest for a couple of minutes.
Serve over rice and with a tomato salad, or over noodles and a tossed green salad.
To finish the successful meal, enjoy an ice sorbet and a glass of champagne.

Nutrition Facts : Calories 516.5, FatContent 35, SaturatedFatContent 21.7, CholesterolContent 116.2, SodiumContent 118.8, CarbohydrateContent 13.4, FiberContent 1.4, SugarContent 4.2, ProteinContent 4.6

RAHMSCHNITZEL (GERMAN SCHNITZEL IN CREAMY MUSHROOM SAUCE ...

Rahmschnitzel (German Schnitzel in Creamy Mushroom Sauce ... image

I lived in Germany for 7 years and fell in love with Rahmschnitzel. Every recipe I found says to use dry white wine in the sauce. Every time I made it, something was missing. It wasn't that "Yep, I'm in Germany" taste. Then my beautiful wife had a Riesling one night and I used it. Now we're back in Germany!

Provided by Russ

Categories Meat and Poultry Beef Veal

Total Time 1 hours 5 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 3 servings

Number Of Ingredients 12

Ingredients

3 (5 ounce) boneless veal escalopes, pounded to 1/4 thickness or thinner
1 medium lemon, juiced, or more to taste
½ cup all-purpose flour
1?¼ teaspoons salt, divided
1?¼ teaspoons ground black pepper, divided
1 teaspoon ground paprika
¼ cup butter
½ cup dry Riesling
1 (8 ounce) package sliced fresh mushrooms
2 tablespoons chopped fresh chives
¼ teaspoon ground nutmeg
? cup heavy cream

Steps:

Place veal in a 9-inch square dish (or bigger if desired) and pour lemon juice over top. Marinade for 30 minutes, basting occasionally.
Remove veal from lemon juice and pat dry.
Preheat the oven to 200 degrees F (95 degrees C).
Combine flour, 1 teaspoon salt, 1 teaspoon pepper, and paprika in a bowl. Place veal in the mixture and turn to coat evenly.
Melt butter in a large skillet over medium-high heat. Add veal and fry until evenly browned, 2 to 4 minutes per side. Pour in Reisling and cook for 2 more minutes.
Use tongs to transfer veal to an oven-safe platter. Place in the preheated oven to keep warm.
Add mushrooms and chives to the liquid in the skillet; season with remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, and nutmeg. Stir to combine and cook until mushrooms are soft, about 3 minutes. Remove from heat and immediately add cream. Mix thoroughly until you see no more white cream, but a consistently light brown sauce.
Remove veal from the oven and cover with the mushroom-cream sauce.

Nutrition Facts : Calories 580.3 calories, CarbohydrateContent 25.7 g, CholesterolContent 211.1 mg, FatContent 39.7 g, FiberContent 3.5 g, ProteinContent 26.7 g, SaturatedFatContent 23.2 g, SodiumContent 1168.6 mg, SugarContent 2 g

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