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    You are in: Home / Recipes / Rahmschnitzel Recipe
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    Rahmschnitzel. Photo by glencove

    1/1 Photo of Rahmschnitzel

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    45 mins

    0 mins

    Anne Edgell's Note:

    Here's the recipe passes down from mother for this wonderful meal

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    Units: US | Metric


    1. 1
      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.
    2. 2
      Repeat this procedure 4 more times.
    3. 3
      (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.
    4. 4
      Reduce heat to low and let simmer, adding clear broth.
    5. 5
      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.
    6. 6
      Turn off heat and remove pan.
    7. 7
      (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.
    8. 8
      Serve over rice and with a tomato salad, or over noodles and a tossed green salad.
    9. 9
      To finish the successful meal, enjoy an ice sorbet and a glass of champagne.

    Ratings & Reviews:


    Nutritional Facts for Rahmschnitzel

    Serving Size: 1 (393 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 516.5
    Calories from Fat 314
    Total Fat 34.9 g
    Saturated Fat 21.7 g
    Cholesterol 116.1 mg
    Sodium 118.8 mg
    Total Carbohydrate 13.4 g
    Dietary Fiber 1.3 g
    Sugars 4.2 g
    Protein 4.6 g

    The following items or measurements are not included:

    top round veal

    instant clear broth

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