Traditional Rahmschnitzel

READY IN: 45mins




  • 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.