German Rahm Sauce - Authentic Swabian Recipe - All Tastes German (2024)

FAQs

What are the ingredients in Rahm Sobe? ›

Ingredients: Potato starch, 20% CREAM POWDER, MILK SUGAR, palm oil, flavorings, iodized table salt, salt, yeast extract, SKIMMED MILK POWDER, tomato powder¹, maltodextrin, dried glucose syrup, caramel syrup, mushroom juice concentrate¹, toasted onion powder¹, lacto protein, citric acid, coloring (paprika extract), ...

Rahmschnitzel (German Schnitzel in Creamy Mushroom Sauce)

For the sauce, melt the butter before adding the capers, garlic, lemon zest and juice and parsley, salt to taste, and add the prosecco. Keep sauce warm but don't keep cooking. 5. Meanwhile warm oil in non-stick pan and cook the schnitzels one at a time, let rest on wire rack or paper towel.

Rahm sauce in English could be translated as “Cream Sauce”. Colloquially you can call it German brown gravy. Although the sauce may appear to be paler. The technical term for this sauce in French is “Sauce à la crème”.

A creamy gravy ideal for pork filet, pork escalopes or meatballs.

“Rahm” means cream in German and rahmschnitzel is thin-sliced pork or veal in a rich cream sauce.

The origins of schnitzel are typically attributed to Eastern Europe. Today, it's particularly popular in Germany and Austria, though it's served everywhere from Finland to Hungary, too.

Basically, all schnitzels are breaded and fried thin pieces of meat, but only wiener schnitzel is made with veal. Cooking term: Schnitzel is a cooking term used to describe any meat pounded thin, then breaded and fried. Key ingredient: Schnitzel is made with pork, chicken, beef, or veal.

The schnitzel tradition was brought from Europe to Israel by Ashkenazi Jews. During the early years of the state of Israel, veal was not obtainable, and chicken or turkey proved to be inexpensive and tasty substitutes. Packaged schnitzels are widely available in the frozen food section of most supermarkets.

It's sort of like chicken fried steak (for you Southern folk), but it has a pounded veal steak inside (or more often pork since it's cheaper) instead of regular beef. But please, if you visit Germany, do NOT put ketchup on your schnitzel.

What part of Germany is schnitzel from? ›

The history of schnitzel starts in Austria

The dish quickly spread throughout Austria and Germany, and became a staple of traditional German and Austrian cuisine. It was often served with potatoes, cabbage, or other hearty side dishes, and was a popular choice for family meals and celebrations.

Jägerschnitzel (German for 'hunter's cutlet', in French escalope chasseur) is a German dish made of a roast veal or pork cutlet with a sauce made of mushrooms and tomatoes or cream. In regional cuisine the dish can also be a schnitzel made of breaded, roasted jagdwurst with tomato sauce and Spätzle noodles.

Don't call it schnitzel and not even cutlet, because in Milan the meat is strictly veal, on the bone, two fingers high, breaded in egg and breadcrumbs and fried in clarified butter. It has only one name: “costoletta” rib, and everything else is irrelevant.

Because of course a Wienerschnitzel isn't a kind of hot dog — Wiener doesn't mean “hot dog;” it means “from Vienna” — it's a thin, breaded, fried cutlet traditionally made from veal.

Traditionally, a Wiener Schnitzel is a cutlet of veal pounded thin by a meat tenderizer, then dipped in flour, egg and breadcrumbs (in that order), and fried until golden. Wiener means “Viennese” in German, but the concept behind the Wiener Schnitzel likely first appeared elsewhere (I've read in Milan, Italy).