An original German recipe for "geschnetzeltes" with beef tenderloin cut into strips and simmered in cream sauce. Serve over pasta or egg noodles for a complete and delicious meal.
6 people made this
1 onion, diced
750g beef tenderloin, cut into thin strips
2 tablespoons plain flour
250ml beef stock
125g single cream
125g white whine
salt and pepper, to taste
1/2 bunch flat leaf parsley, finely chopped
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Method Prep:8min › Cook:12min › Ready in:20min
In a large frying pan melt butter and fry the onion over medium heat until translucent and soft.
Add beef strips and fry for 2 minutes until any liquid has evaporated, but do allow the meat to brown (lower the temperature if necessary).
Dust the beef and onions with flour and stir. Pour in the stock, cream and white wine, bring to the boil and cook for 5 minutes stirring constantly. Season with salt and pepper to taste. Serve hot, sprinkled with fresh parsley.