Mohren Mit Geschnetzeltern (Beef Strips & Ca
Submitted by rudeJARHEAD
German beef strips with carrots simmered in white wine and soda water, finished with heavy cream. A classic Geschnetzeltes with tender sirloin and sweet braised carrots.
YIELD
4 servingsPREP
10 minCOOK
30 minREADY
40 minThis 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
Ingredients
Directions
Peel carrots and cut into thin slices (crosswise at a slant).
Place in a saucepan with the soda water, wine, ½ teaspoon salt and sugar.
Cover and simmer for 25 minutes or until tender.
Meanwhile cut the meat into very thin slices.
Heat the vegetable oil and sauté the onions about 5 minutes.
Add the beef slices; cook for 5 minutes, stirring often.
Season with ½ teaspoon salt and ¼ teaspoon pepper.
Add the meat and onions to the carrots.
Mix carefully. Stir in the cream. Heat through but DO NOT boil.
Correct seasonings if necessary.
Sprinkle with chopped parsley and serve.
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