Rahmgeschnetzeltes (German pork in creamy sauce)

Rahmgeschnetzeltes is a classic German comfort food made with tender strips of pork fillet, mushrooms and onions in a rich, creamy white wine sauce. It's surprisingly quick to make, yet elegant enough to serve to guests, especially when paired with homemade spaetzle or buttered noodles.

At first glance, Rahmgeschnetzeltes looks like a simple dish of tender pork in a creamy mushroom sauce. And that's exactly where its appeal lies. Thin strips of pork fillet are cooked quickly to keep them beautifully tender, then coated in a creamy sauce, made with mushrooms, onions, cream and a splash of white wine. It's rich without being heavy, delicately flavoured rather than boldly spiced, and perfect served over homemade spaetzle or buttered noodles.

Several years after first tasting a memorable pork dish in Germany, I recreated it from memory and published it as creamy paprika pork goulash. Rather than researching the original recipe, I simply cooked the dish as I remembered it. The result was a delicious family meal that often makes an appearance on our dinner table.

It was only years later that I discovered the dish I'd originally fallen in love with was almost certainly Rahmgeschnetzeltes, a traditional German recipe made with pork strips in a creamy mushroom sauce that's lighter, more delicate and much closer to what I remember being served all those years ago.

I still love my creamy paprika pork goulash, and I wouldn't change a thing about it! But if you'd like to try the authentic German classic that inspired it, I think you're going to love this creamy mushroom pork recipe too.

This recipe uses 4 cups of my creamy mushroom cooking sauce. If you've got a tub waiting in the freezer, dinner can be on the table in less than half an hour. If you don't have any, follow the link above to make a batch. It freezes beautifully and makes enough sauce for several more quick and easy meals.

Why I love this creamy mushroom pork dish

• Rahmgeschnetzeltes is surprisingly quick to make. Because the pork fillet cooks in just a few minutes, you can have this comforting German classic on the table in around half an hour.
• The pork stays beautifully tender. Cooking the pork fillet quickly before finishing it gently in the sauce keeps it juicy and succulent every time.
• It's full of flavour without relying on lots of spices. The combination of mushrooms, onions, white wine and cream creates a rich, creamy sauce that tastes smooth and elegant rather than overpowering.
• This creamy pork dish is ideal to spoon over homemade spaetzle. Those little German dumplings soak up every drop of the creamy mushroom sauce, making this a meal that's hard to beat on a chilly evening.
• This German comfort food is ideal for busy days. I made this version using a tub of my Creamy Mushroom Cooking Sauce from the Foodle Club Pantry. Having a few tubs in the freezer means you can enjoy meals like this with very little effort.
• It's a recipe with a story. Years after enjoying a memorable meal in Germany, I recreated it from memory as my creamy paprika pork goulash. It wasn't until much later that I discovered the traditional dish I'd been trying to recreate was Rahmgeschnetzeltes. This version is much closer to the flavours I remember, and after all this time, it finally feels as though I've rediscovered the dish that inspired my own recipe.

Ingredients for pork fillet with creamy mushroom sauce

**This is just an overview to explain why I used a particular ingredient. The complete list of ingredients and the exact measurements are on the printable recipe card at the end of this post.**

Instructions

• Pork fillet (tenderloin). This is the most tender cut of pork and only takes a few minutes to flash fry. It is the long muscle found running along the backbone on the inside of the pig's ribcage. The pork fillet should be cut in half lengthwise, then sliced into bite-sized chunks.
• Creamy mushroom sauce. This is the homemade sauce that I keep in the freezer. It's great for all manner of dishes, and means you can get dinner on the table at a moment's notice. Allow it to defrost before using. Don't worry if you haven't made it yet, you can simply make half a batch of this homemade creamy mushroom sauce (or make the entire batch and freeze half for another meal).
• Seasoned flour. This is for coating the pork. I like to season the flour lightly with salt and pepper. You could add a little sweet paprika if you prefer, but the finished dish will have a reddish tinge rather than a creamy white colour.
• Butter. Used to fry the meat. I prefer using butter rather than oil as this enhances the creamy taste of the sauce.
• White wine. My choice for this dish would be a Pinot Grigio as it has a crisp citrus flavour with undertones of apple. But you can substitute for your white wine of choice. To be perfectly honest, I'm not a white wine drinker; I prefer red. But the wine in this dish does add a lovely flavour.
• Milk. If you are using my homemade mushroom sauce, you will likely find the sauce is too thick. You can thin it down with a splash of milk if necessary.
• Dijon mustard. This cuts through the creaminess of the sauce and adds a slight tang.
• Parsley. Finely chopped and optional. It is used purely for garnish.

Foodle Club top tips

Follow these handy tips to ensure your Rahmgeschneltzeltes always turns out perfectly:

• When frying the pork, shake off excess flour before adding the meat to the pan.
• Keep the heat to moderate so the pork browns slowly, giving the inside time to cook through.
• The internal temperature of cooked pork should register 63° - 65°C (145° - 149°F) on a digital thermometer.
• If you don't have a thermometer, cut one of the pieces of pork in half; it should be completely white with no pink showing.
• If you are using a tub of homemade mushroom sauce, you may find it is too thick; thin it down with a little milk to get the desired consistency.
• Once you have added the pork back to the pan, boil the sauce just long enough to allow the pork to heat through, then serve immediately. Overcooking will result in tough pork.

How to serve Rahmgeschnetzeltes

This creamy pork and mushroom dish is traditionally served over homemade spaetzle, the little German egg dumplings that are perfect for soaking up every last drop of the creamy mushroom sauce. If you've never made spaetzle before, don't worry - they are much easier to make than you might think, and they are well worth the effort.

If you don't have time to make spaetzle, buttered egg noodles are an excellent alternative. Creamy mashed potatoes, fluffy rice or even crusty bread are all delicious too, especially if you want something to mop up the rich mushroom sauce.

Because the sauce is quite rich, I like to keep the vegetables simple. A crisp green salad with a light vinaigrette provides a lovely contrast, or steamed green beans, broccoli, peas or buttered cabbage would all work well. For a special occasion, roasted asparagus would be an excellent choice.

Equipment

To make Rahmgeschnetzeltes, you will only need one large frying pan or sauté pan.

Make sure the frying pan is deep enough to hold all the cream and meat without splashing all over the stove.

How to store leftovers

• Refrigerator. Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezer. While you can freeze the finished dish, I prefer to freeze the creamy mushroom cooking sauce and cook the pork fresh. It only takes a few minutes, and delivers the best texture.
• To reheat. Warm gently in a saucepan over a low heat, adding a splash of milk or cream if needed. Individual portions can also be reheated in the microwave, for 30 seconds, stirring halfway through.

FAQ

Save for later

If you would like to try Rahmgeschnetzeltes, why not save the recipe to one of your Pinterest boards so you can find it easily? Just click on the image below.

Alternatively, you can save the recipe by clicking on the floating heart icon on the right-hand side of the screen.