I developed a liking for rahmschnitzel during my seven years in Germany. In every recipe I saw, dry white wine is called for in the sauce. I kept making it, but there was always a gap. There was no “Yep, I’m in Germany” flavor. Then one evening I utilized a Riesling that my lovely wife had. We are now back in Germany!
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 30 mins |
| Total Time: | 1 hr 50 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- ½ onion, finely chopped
- 2 pounds beef sirloin, cut into cubes
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- ½ teaspoon ground black pepper
- salt to taste
- 1 cup red wine
- 2 cups beef stock
- 2 large potatoes, peeled and cubed
- 1 cup chopped carrots
- 1 (8 ounce) can tomato paste
- 1 teaspoon Worcestershire sauce
- 2 10-inch pie crusts, rolled out to fit a 9×13-inch baking dish
- 2 tablespoons milk, or as needed
Instructions
- Place a baking sheet on rack in the lower third of the oven. Preheat oven to 400 degrees F (200 degrees C).
- Heat oil and butter together in a large saucepan over medium heat; cook and stir onion until softened, about 10 minutes. Add beef; cook and stir until browned on all sides, about 5 minutes. Add garlic; cook and stir until fragrant, about 1 minute.
- Stir flour, pepper, and salt into beef mixture; cook and stir until beef is coated, 2 to 3 minutes. Add wine; bring to boil, reduce heat, and simmer, 3 to 5 minutes.
- Mix beef stock, potatoes, carrots, tomato paste, and Worcestershire sauce into beef mixture; bring to a boil. Reduce heat and simmer until vegetables are tender, 30 minutes to 1 hour. Remove from heat and cool.
- Line a 9×13-inch baking dish with 1 pie crust. Spoon beef and potato filling into crust; top with remaining pie crust, crimping the 2 crusts together around the edges using a fork or your fingers. Brush top crust with milk.
- Place baking dish on the baking sheet in the oven and cook until crust is golden brown, 40 to 45 minutes.
Nutrition Facts
| Calories | 519 kcal |
| Carbohydrate | 46 g |
| Cholesterol | 35 mg |
| Dietary Fiber | 5 g |
| Protein | 20 g |
| Saturated Fat | 8 g |
| Sodium | 527 mg |
| Sugars | 4 g |
| Fat | 27 g |
| Unsaturated Fat | 0 g |
Reviews
I would probably leave out the tomato paste next time.
Very delicious but I would par-cook the potatoes and carrots- they took very long to cook as per recipe.
Super simple and yummy! I skipped the wine and added edamame and cauliflower in addition to the veggies listed. It yielded enough for 2 large pot pies. Kids just got home and are excited about the good smell!
Wow! This was really good. Even the pickiest of eaters had more than 2 full servings…very unusual. I only made minor substitutions based on what I had on hand. I used Chicken Stock because that’s what I had and I only had a 6oz can of tomato paste. Otherwise, as written. I covered the pot for the 45 minutes of simmer and veggies were perfect. Great comfort food recipe to have on hand.
This is so good!!! I followed the whole trip to the letter- the only adjustments made were an additional stalk of celery and a cup of peas. I also added an additional 3 tablespoons of Worcestershire sauce. I also found that two pounds of beef is way too much to fit in a regular pie pan, I had to use a deep