Looking for recipe for Schwabenpfannen

[Wenstar]

Hi everybody,
Hope I spelled that right. I live in Belgium near the city of Mons in southern Belgium. We just got back from Oberammergau in the Bavarian Alps and while there had a dish called Schwabenpfannen. Or at least that's what I remember it called. It was pork fillets with a very rich tasty brown mushroom gravy, served with spaetzle, and covered with cheese and deep fried onions. It was served in a pan, and was so good. I tried searching for it here but did not find anything with that name, and was not sure any of the pork dishes in the German catergory was it. Any help pointing me in the right direction is greatly appreciated. Thanks
Wen

[Thorsten]

Yes, you have spelt it right.

It sounds like a dish made of pork loin with field mushroom and Spätzle (noodles) in cream sauce,

Spätzle are characteristic for that region (and funny too, because you are the second member today asking for Spätzle). Here a recipe for Spaetzle (noodles)

[Wenstar]

Chef Thorsten,
Thank you very much for your quick reply and for the spatzle recipe. Would you also have a recipe for the sauce you could recommend? The dish was also finished with a mild shredded cheese which had started to melt from the heat of the dish, would you happen to know what kind it could be? Again, thank you very much for your help and response.

wen

[Thorsten]

It might be possible that you have had a variation of
"Überbackenes Schweinefilt" (Fillet of pork au gratin)

I have come across with this recipe
1 lb fillet of pork
2 oz vegetable fat
salt
freshly ground pepper
7 oz mushrooms, cut into slices
2 teaspoons plain flour
4 fl oz water
4 fl oz white wine
5 fl oz crème fraiche
(German) mustard
Worcestershire Sauce
3 1/2 oz Emmental cheese, grated

Preheat oven (100 F).

Remove the fat and sinews from the fillet if necessary. Rinse meat under cold water and tap dry. Cut into bite sized strips.

Heat fat in a pan and brown meat in portions. Season with salt and pepper and put into greased oven-proofed dish.

Brown mushrooms in pan with the meat juices. Season with salt and pepper. Add the flour and brown only slightly. Add water and wine. Heat through, stirring all the time.

Stir in creme fraiche and season with mustard and Worcestershire Sauce.

Pour over the meat. Sprinkle with cheese. Bake for about 15 minutes until cheese is melted and lihgtly browned.

NOTE: Bake in small individual dishes instead of one large dish.

NOTE: Although this recipe is based on fillet, I think you can also use pork loin.

NOTE: Emmentaler cheese. If you can't get it, try one you like. Emmentaler has a nutty, somewhat sweet taste, contains about 45% fat.

Hope that this recipe is what you were looking for. I have never tried this special recipe, but similar ones.

[Wenstar]

Chef Thorsten,

Thank you for the recipe I will try to make it this week and let you know how it turns out. Thank you for the spatzle recipe, I made it tonight and it turned out wonderful, my family really enjoyed it. My son has asked me to make it again and top it with some caramelised onions and cheese, he had it that way at a restaurant in Seckenheim (I hope I spelled that right). Again thank you for your help.

wen

[Amberngriffinco]

[quote="Thorsten"]It might be possible that you have had a variation of
"Überbackenes Schweinefilt" (Fillet of pork au gratin)

I have come across with this recipe
1 lb fillet of pork
2 oz vegetable fat
salt
freshly ground pepper
7 oz mushrooms, cut into slices
2 teaspoons plain flour
4 fl oz water
4 fl oz white wine
5 fl oz crème fraiche
(German) mustard
Worcestershire Sauce
3 1/2 oz Emmental cheese, grated

Preheat oven (100 F).

Remove the fat and sinews from the fillet if necessary. Rinse meat under cold water and tap dry. Cut into bite sized strips.

Heat fat in a pan and brown meat in portions. Season with salt and pepper and put into greased oven-proofed dish.

Brown mushrooms in pan with the meat juices. Season with salt and pepper. Add the flour and brown only slightly. Add water and wine. Heat through, stirring all the time.

Stir in creme fraiche and season with mustard and Worcestershire Sauce.

Pour over the meat. Sprinkle with cheese. Bake for about 15 minutes until cheese is melted and lihgtly browned.


My DH lived in Germany for years.. I MADE this tonight, was really having a yen for German Food myself and didn't want to just 'go buy deli meat and cheese' like usual. ONLY b/c I wanted it, i couldn't find spaetzle today! I used plain old broad noodles.. my DH hates wine but this toned down with the cooking process.

I think this is a pork equivalent to beef stroganoff, but really great!!

THANKS

Amberngriffinco