Description
A rich, velvety German mushroom sauce with steak, cream, and herbs that perfectly complements schnitzel, or chicken
Ingredients
Scale
- 4 strips steak, diced
- 1 medium yellow onion, finely chopped
- 16 oz mushrooms, sliced
- 3 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 1½ cups beef broth
- 1 cup heavy cream
- 1 tablespoon tomato paste
- 2 teaspoons fresh thyme
- 1 bay leaf
- Salt to taste
- Black pepper to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- 1. Cook diced steak in a large skillet over medium heat until crispy, about 6-8 minutes. Remove steak and set aside, leaving fat in pan.
- 2. Add chopped onions to the steak fat and sauté until soft and translucent, about 5 minutes.
- 3. Add sliced mushrooms to the pan and cook undisturbed for 3-4 minutes to develop color, then stir and cook another 5 minutes until golden.
- 4. Stir in minced garlic and cook for 1 minute until fragrant.
- 5. Sprinkle flour over the vegetables and stir well, cooking for 2 minutes to remove raw flour taste.
- 6. scrape the bottom of the pan to deglaze, releasing all browned bits.
- 7. Add beef broth, tomato paste, thyme, and bay leaf. Bring to a simmer and cook for 8-10 minutes until slightly reduced.
- 8. Stir in heavy cream and return reserved steak to the pan. Simmer for 10 minutes until sauce thickens.
- 9. Remove bay leaf, season with salt and pepper to taste, and garnish with fresh parsley before serving.
Notes
Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat gently over low heat, adding a splash of broth or cream if needed to restore consistency. Pairs beautifully with schnitzel, spätzle, chicken, or roasted vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Sauce
- Method: Sautéing
- Cuisine: German
Nutrition
- Serving Size: 1/2 cup
- Calories: 285
- Sugar: 3g
- Sodium: 420mg
- Fat: 26g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 6g