Monday, February 27, 2012

Schweinegeschnetzeltes (Pork...Geschnetzeltes)

I just learned that "die Geschnetzelte" means "meat cut into strips". Huh. This is a recipe that I made up, so my recipe may not be the definitive way to make Geschnetzeltes, but it turns out pretty good.

Makes: 4 servings

Cost per serving (Heidelberg): ~€1,34 (with rice: ~€1,48)

Calories per serving: ~329 (with rice: 534)

  • 1-2 tsp. oil (for frying)
  • about 350g boneless pork loin cut into steaks
  • 1 onion, chopped
  • 300-400g mushrooms
  • 300ml stock (chicken, pork, or vegetable)
  • 150g creme fraiche
  • enough Mondamin or Wondra flour to thicken the gravy (about 2 tablespoons)
  • pinch of ground nutmeg
  • pinch of ground cayenne pepper
  • 1/4 cup parsley, chopped (optional)
Brown pork in oil over medium to medium-low heat until almost cooked through (still slightly pink in center), cut into strips, and set aside. In the mean time, fry the onions in the oil used for browning over medium heat until translucent (~2-5 minutes). Add the mushrooms and cook for ~2 minutes over medium heat until mushrooms are soft. Add the stock, bring to a boil, and reduce by half over medium-high heat. Add the pork and simmer for 1-2 additional minutes. Remove pan from heat and stir in creme fraiche. Thicken the sauce with gravy flour then add the nutmeg, cayenne pepper, and, if desired, the parsley. Serve with rice, egg noodles, or Spaetzle.

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