This is my biggest childhood memory in terms of food, and there is no English word for it: Rahmschnitzel! My mom had to cook it regularly for my birthdays. It’s an escalope with a creamy sauce and button mushrooms. But there is a secret ingredient which was disclosed to me by a chef of a restaurant who makes the best sauce I ever had. Believe me, it is a bit heavy, but for once it is worth it!
Ingredients for 4:
- 8 escalopes (pork or veal)
- 2 celery stalks
- 1 red onion
- 1 dl white wine
- 1 TBS Cognac
- 4 dl beef stock
- 2.5 dl heavy cream
- 3 TBS Mascarpone
- 1 TS red paprika
- 0.5 TS cayenne pepper
- 20 button mushrooms
Cut the celery and onion in small cubes and sear in butter / olive oil in a non-stick frying pan on medium heat for about five minutes. Turn up the heat and deglaze with Cognac and white wine, then wait about one minute until you add the beef stock, paprika and pepper. Now let the liquid reduce for about ten minutes.
In the meantime, season the meat generously with salt & pepper and sear in another non-stick frying pan in hot butter / olive oil, each side needs about two minutes, then set aside and wrap in aluminium foil. In the same pan, sear the mushrooms in hot butter for about five minutes, stir occasionally, then set aside. The mushroom liquid as well as the meat liquid should be added to the sauce, so don’t waste these flavors.
Now the sauce has reduced to about half the volume, you can add the cream and wait for another five minutes in order for the sauce to thicken a bit, always on medium to high heat. Now this step is important in order to get a smooth & creamy sauce: Sieve the sauce into another pan and dispose of the vegetables, then stir in the mascarpone to the smooth sauce (use a whisk), taste and season with salt if necessary.
At the end, add the meat and mushrooms to the sauce and let it simmer for about five minutes to heat up the and finish the meat.
Best side for this dish are noodles – like that you won’t waste the sauce!