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geschnetzeltes (pork and mushrooms)

(1 rating)
Recipe by
Cyndi Holman
Montrose, CO

I first had this at a hotel in Interlaken, Switzerland. You can buy the mix for it at a German grocery store, but this is an easy way to make it from scratch. It's best served over rösti, a hash brown pancake, but can also be good over rice or noodles.

(1 rating)
yield 2 serving(s)
prep time 10 Min
cook time 20 Min

Ingredients For geschnetzeltes (pork and mushrooms)

  • 1/2 lb
    boneless pork, cut in 1" x 1/2" pieces (i use one of those thick pork chops you get at costco)
  • 2 Tbsp
    vegetable oil
  • 6-8 oz
    fresh mushrooms (or two 4-oz. cans)
  • 2 Tbsp
  • 3/4 c
    chicken or vegetable broth
  • 1 tsp
    worcestershire sauce
  • 1 tsp
    dijon mustard
  • 1/2 c
    heavy cream or half & half
  • salt and pepper to taste

How To Make geschnetzeltes (pork and mushrooms)

  • 1
    Brown pork in oil; remove from pan.
  • 2
    Add mushrooms, and sauté about 5 minutes. Add flour and toss mushrooms to coat. Cook another 2-3 minutes.
  • 3
    Add broth, Worcestershire, and mustard. Simmer gently, about 5 minutes, or until thickened.
  • 4
    Add cream, salt, pepper, and meat. Heat another couple of minutes (to reheat the meat).
  • 5
    Serve over rösti (shredded potatoes cooked and browned in a large pancake), rice, or noodles.

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