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German Schnitzel Gravy - Cream Sauce (Rahmsoße)

Course Main Course
Cuisine German
Servings 2 people

Ingredients

  • 1 tbsp Butter
  • 1 Onion medium
  • 50 ml White wine
  • 200 ml Beef stock
  • 200 ml Cream
  • 1 tsp Paprika powder
  • Salt & pepper
  • Buerre manie

Instructions

  • Chop the onions into small cubes. Add butter to the pan and fry your onions with a pinch of salt for about 3 minutes. Add wine and let it cook until there is 1 tablespoon of liquid left.
  • Add stock and let it warm up. Add cream and bring it to boil. 
  • Strain the sauce or blend it and put it back to the pan. 
  • Use buerre manie to thicken the sauce. Turn the heat to medium-low and simmer the sauce for at least 10 minutes.
  • Season with salt, pepper and paprika powder for this beautiful colour!