Recipe by Tugar357
There's a reason for the name. It comes from the Pied Piper's hometown of Hamelin. It is delicious served over boiled rice. The pork will be easier to cut if you partailly freeze it for about an hour. This recipe comes from the "New German Cookbook".
- 8 tablespoons butter
- 1 lb boneless pork, cut into strips
- 1⁄4 cup Applejack or 1⁄4 cup brandy
- 1 teaspoon salt
- 1⁄4 teaspoon black pepper
- 3 tablespoons flour
- 1 cup beef broth
- 1 large yellow onion, chopped
- 1⁄2 lb mushroom, sliced
- 1⁄4 cup riesling wine or 1⁄4 cup white wine
- 1⁄4 cup dry red wine
- 2 medium tomatoes, chopped
- 3 tablespoons olives, chopped
- 1⁄4 cup pimiento, slivered
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1⁄4 teaspoon hot sauce
- 1⁄4 cup ruby port
- 1⁄2 cup heavy cream
- 4 ears baby corn, cut lengthwise into slivers
Directions See How It's Made
- Heat 3 tablespoons of the butter in a skillet over high heat for 1 to 2 minutes, until it melts, foams up, and subsides. Brown the pork and then add the brandy or applejack, heat for one minute, then blaze with a match. When the flames die transfer the mixture to a bowl and sprinkle with 1/2 teaspoon of the salt and pepper and set aside. Keep the skillet handy.
- In a small saucepan, melt 2 tablespoons of the remaining butter over medium heat. Blend in the flour to make a smooth paste. Add the broth and remaining 1/2 teaspoon salt; cook for 3 to 5 minutes, stirring constantly, until thickened and smooth. Remove from heat and reserve.
- Add the final 3 tablespoons butter to the skillet and melt over medium heat. Add the onion and saute till limp and golden. Add the mushrooms, reduce heat to low, and saute for 5 minutes, stirring often until the mushroom juice evaporates. Add the white and red wines, raise the heat to medium high, and boil uncovered for 3 to 4 minutes, until the skillet liquid reduces by two-thirds. Add the tomatoes, olives, and pimentos and bring to a simmer over medium heat. Mix in the reserved sauce, mustard, Worchestershire, hot sauce, port, and cream. Adjust the heat so the mixture simmers gently, uncovered, for 25 to 30 minutes, stirring often, until the skillet liquid is reduced by half and is like a gravy. Mix in the corn, reserved pork, and all of the pork liquid and simmer, uncovered, for 3 to 5 minutes, just until it hot enough to serve. Ladle over fluffy rice and serve.