Subject: SchweinSteak - Grilled Pork Filets
From: Anne Edgell <[email-masked]>
Date: Fri, 17 Sep 1999 21:26:51 -0500
Newsgroups: rec.food.recipes

Grilled Pork Filets
Filet Steak with Champignons

Request: SchweinSteak
Several years ago when I lived in germany,  my wife and I used to attend 
volksmarches, and naturally enjoyed the beer tents afterwards.   One of the 
hings we particularly enjoyed was a pork steak which was barbequed on the  spot 
and generally served with mustard on Brochen. 

Here are two grilled pork filet recipes served on hard-crusted rolls
(Broetchen).  Maybe one of them will come close to what you enjoyed
after the Volksmarsch.

Grilled Pork Filets

4 boneless pork filets, tenderized, about 1/2" thick
3 Tbsp Gourmet wine vinegar
Tomato Ketchup
Oil
1 Onion, chopped
2 cloves garlic, pressed
1 tsp Dijon Mustard
1/2 tsp Pepper
1/2 Tbsp Sugar
Thyme, fresh
Rosemary, fresh
1 shot Tabascosauce

In heavy plastic ziplock bag mix vinegar, ketchup, oil, onion, garlic,
mustard, pepper and sugar. Add herbs and Tabasco.  Marinade steaks for
at least 4 hours, then grill 4-5 minutes each side. Serve on hard-crust
Broetchen. Try this one with Dijon, or Duesseldorf Mustard (available in
German delis, sometimes in a good grocery store)

Filet Steak with Champignons

4 1/2"-thick pork filets
5 oz Champignons, sliced
3 Tbsp lemon juice, freshly squeezed

Filetsteaks mit Champignons, Kueche und Genuss

3 Tbsp butter
2 Onions, chopped
1 clove Garlic, sliced very thin
Salt
Pepper
3 tbp White wine
Parsley
Oil
Hard crust rolls (Broetchen)

Tenderize meat.  Drizzle lemon juice over mushrooms.  Heat butter, add
onions and champignons, saute 5 minutes or until onions are golden in
color. Salt and pepper to taste. Add wine, bring to boil, simmer until
liquid is greatly reduced. Add parsley.

Brush steaks with oil, grill on both sides until done. Serve on rolls
with mushrooms and onions.

--
~~Rec.food.recipes is moderated; only recipes and recipe requests are 
accepted for posting.  Please read the FAQ posted weekly Recipes/requests
go to [email-masked]; questions/comments to [email-masked].
Please allow several days for your submission to appear.

Path: swen.emba.uvm.edu!attmt1!ip.att.net!news.lauderdale.net!news.gate.net!news.cftnet.com!nntp.mainstreet.net!news.dra.com!cyclone.i1.net!newsfeed.enteract.com!newsfeed.berkeley.edu!logbridge.uoregon.edu!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!not-for-mail
From: "HELEN PEAGRAM" <[email-masked]>
Newsgroups: rec.food.recipes
Subject: Schweinsteak
Followup-To: rec.food.cooking
Date: Thu, 16 Sep 1999 18:43:20 -0400
Organization: globaserve.net
Lines: 67
Approved: [email-masked]
Message-ID: <[email-masked]>
Reply-To: "HELEN PEAGRAM" <[email-masked]>
NNTP-Posting-Host: inago.swcp.com
Originator: [email-masked] (Patricia Hill)
Xref: swen.emba.uvm.edu rec.food.recipes:35946

MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Gewurzte Schweinsrippchen, Braised Spicy Spareribs
 Categories: Meats, Pork, German
    Yield: 5 Servings

    4 lb Spareribs, cracked in center
  1/3 cup  Flour
    2 tsp Salt
  1/4 tsp Pepper
    3 Tbsp Cooking oil
1 1/2 cup  Broth
  1/4 cup  Ketchup
    3 Tbsp Worcestershire sauce
    2 Tbsp Vinegar
  1/2 tsp Celery salt
  1/8 tsp Cayenne pepper
    3    Whole cloves
    3    Whole allspice
  1/2    Bay leaf
    1    Clove garlic, minced
    1    Medium sized onion
  1/4 cup  Water
    2 Tbsp Flour

Set out a heavy skillet and a roasting pan having a tight fitting
cover. Cut the ribs into serving-size pieces.  Coat meat evenly with a
mixture of the next three ingredients, flour, salt, and pepper.
Pour the cooking oil in the heavy skillet.  Add the ribs to the oil
and brown slowly on both sides.  While the meat is browning, prepare
the meat broth.  Add the next 10 (from ketchup to the garlic clove),
ingredients to the broth mixture. Finely chop the onion.
Put the meat into the roasting pan.  Pour the broth mixture over the
browned ribs.  Add the chopped onion.  Cover and put in a 350 degree
F. oven for about 1-1/2 hours, or until the ribs are tender.
With a slotted spoon, remove meat from pan to a warm serving platter.
Set aside to keep warm while preparing the sauce.

For Sauce:  If necessary, skim excess fat from cooking liquid. Strain
the liquid and pour into a small saucepan.  Mix the 1/4 cup of water
and 2 tablespoons of flour in a screw top jar.  Cover jar tightly and
shake until mixture is well blended.
Bring liquid in saucepan to boiling; stirring constantly, slowly pour
1/2 of the flour mixture into the cooking liquid.  Bring to boiling.
Gradually add the remaining flour mixture.  Bring sauce to boiling
after each addition.  Cook 3 to 5 minutes.
Spoon or pour about 1/2 of the hot sauce over spareribs on the platter.
Serve remaining sauce in a gravy boat if desired.
Serve ribs with Spaetzle. 

From: The German & Viennese Cookbook
published by Culinary Arts Institute, 1973.

MMMMM

In His Name
Helen Peagram
[email-masked]

--
~~Rec.food.recipes is moderated; only recipes and recipe requests are 
accepted for posting.  Please read the FAQ posted weekly Recipes/requests
go to [email-masked]; questions/comments to [email-masked].
Please allow several days for your submission to appear.