AUTHENTIC SCHWEINEBRATEN GERMAN PORK ROAST ... - FOOD.C…
This is the famous Bavarian Pork Roast. Juicy and very very tender with a fantastic sauce. Traditionally served with potato dumplings and sauerkraut. The recipe reads very lengthy but in fact is very simple and easy to make.
Total Time 3 hours 15 minutes
Prep Time 15 minutes
Cook Time 3 hours
Yield 1 roast, 6 serving(s)
Number Of Ingredients 14
Steps:
- wash and pat dry roast.
- mix all dry ingredients together and rub onto roast.
- spread a liberal amount of mustard onto roast.
- heat oil in a heavy roasting pan (enameled cast iron works well) on top of stove and brown carrots and leeks.
- push vegetables aside and brown roast from all sides in the very very hot roasting pan.
- ad onions INCLUDING the brown skins (this is VERY IMPORTANT since it will give your gravy an good color).
- ad broth and transfer everything to the oven.
- roast covered for 1 1/2 hours at 350°F.
- uncover, stir onions and veggies.
- turn roast over and roast uncovered for 1 hour (if liquid evaporates a lot, add some more occasionally.
- once roasting time has finished transfer meat to a plate to rest.
- take a basting brush, dip into the hot liquid and scrub all the sides of the roasting pan (and the lid if necessary). All the brown stains on the walls of your pan will ad flavor and color to your sauce!
- strain all the liquid through a fine meshed strainer (stainless steel will work better then the plastic ones). Press solids vigorously with a spoon to press as much liquid (as well all solids that can get pressed through) through the strainer into a sauce pan and reduce slightly on high heat.
- Slice roast into 1/2 thick slices and pour gravy liberally over everthing.
- Best served with potato dumplings and sauerkraut.
Nutrition Facts : Calories 553.4, FatContent 19.1, SaturatedFatContent 4.8, CholesterolContent 260.8, SodiumContent 450.4, CarbohydrateContent 6.7, FiberContent 1.7, SugarContent 2.8, ProteinContent 84.3
SPAETZLE RECIPE - BETTYCROCKER.COM - RECIPES …
The name spaetzle is German for "little sparrow," which is what the shape of these tiny noodles or dumplings resemble. Serve them as a side dish—tossed with a little melted butter like potatoes or rice, or topped with a creamy sauce or gravy. If you want to make them quickly, look for a spaetzle maker in your favorite kitchenware store.
Provided by Betty Crocker Kitchens
Total Time 25 minutes
Prep Time 10 minutes
Yield 6
Number Of Ingredients 6
Steps:
- Fill 4-quart Dutch oven half full with water; heat to boiling. In medium bowl, mix eggs, milk, flour, salt and pepper with fork (batter will be thick).
- Press a few tablespoons of the batter at a time through colander with 1/4-inch holes, or spaetzle maker, into boiling water. Stir once or twice to prevent sticking. Cook about 2 to 5 minutes or until spaetzle rise to surface and are tender; drain. Toss with butter.
Nutrition Facts : Calories 120 , CarbohydrateContent 17 g, CholesterolContent 75 mg, FatContent 1 , FiberContent 0 g, ProteinContent 5 g, SaturatedFatContent 1 1/2 g, ServingSize 1 Serving , SodiumContent 135 mg, SugarContent 0 g, TransFatContent 0 g
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