The recipes in the Real German Cuisine Challenge are from the German recipe book Die echte deutsche Küche and will be translated by me over the next couple of years.
Wuerzfleisch mit Pilzen (Pork with mushrooms)
Uncomplicated
Ingredients for 4 portions:
- 600 g (1.3 lbs) pork cutlet (Schweineschnitzel)
- 400 g (14 oz) fresh mushrooms (Chanterelles or other mushrooms)
- 50 g (1.75 oz) fat-streaked bacon
- 1 large onion
- 2 T pork lard (Schweineschmalz)
- salt
- fresh ground black pepper
- 1/8 liter hot meat broth
- 1 large raw potato (starchy/mehligkochende sort)
- 1 bunch flat-leaf parsley
Preparation time: about 1 1/4 hours
Per portion: 400 calories
Directions:
- Cut the pork cutlet in fine strips. Wash and brush the mushrooms, let dry. Cut the bacon into cubes, peel and finely chop the onion.
- In a wide pot, melt 1 T of lard and fry the bacon. Remove the bacon from the pan with a slotted spoon and set aside.
- Fry the pork strips for about 10 minutes, stirring constantly, until well browned, add salt and pepper. Melt the rest of the lard in a pot, cook the onions and cook until transparent over low heat. Add the mushrooms, stirring, then add the hot broth. Cover and cook for about 15 minutes.
- Wash the potato, peel and finely grate. Add to the sauce and stir to bind the sauce, cook for about 5 minutes. Stir in the bacon.
- Wash the parsley, shake dry and finely chop. Add salt and pepper to the Würzfleisch to taste, sprinkle with parsley and serve in the pan.
- To bind the sauce, instead of grated potatoes, you can also stir in cream or crème fraîche and boil shortly.
Want more Real German Cuisine? Check out the full recipe list organized by German state. Do you have an alternative recipe for this dish or helpful hints? Please let us know in the comments!
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