Mohren Mit Geschnetzeltern (Beef Strips & Ca

This traditional German dish pairs thin-sliced sirloin with carrots braised in white wine and soda water. The carbonated water might seem unusual, but it’s a classic German technique. The bubbles help tenderize the carrots as they simmer, and the mineral water adds a subtle brightness that plain water doesn’t.

The meat cooks separately and fast. Thin strips of sirloin need just 5 minutes in a hot pan with sauteed onions. Overcooking turns them tough, so pull them when they’re just browned. Everything combines at the end when the beef and onions get folded into the tender wine-braised carrots.

Heavy cream stirred in at the very end ties the dish together with richness, but the directions are clear: do not boil after adding cream. Boiling breaks the cream and makes the sauce grainy.

Kitchen Tips

• Slice the sirloin against the grain and as thin as you can. Thinner slices stay tender during the quick saute.
• Cut the carrots on the bias (crosswise at a slant) for more surface area. They absorb more flavor from the wine braising liquid.
• Heat the cream to room temperature before stirring it in. Cold cream added to hot liquid is more likely to curdle.

Variations

• Use pork tenderloin instead of beef for a milder, more traditional German Geschnetzeltes variation.
• Serve over buttered egg noodles or spaetzle instead of plain rice for an authentic German pairing.
• Add a tablespoon of grainy mustard to the cream for a sharper, tangier sauce.