My husband has never had the Oh So Delicious Pork Casserole thingy that I was introduced to when I was a 16 year old exchange student in Germany. Until now…
His description really hit it right on the nail. “It tastes like Stroganoff!” But with some differences. Like pork. And Spaetzle
My host mom made this dish for special occasions, like my host brother’s Confirmation celebration. The best thing about this dish, besides the noodles, everything else is thrown into a casserole dish and baked. Not a lot to it.
The deal with the ingredients is this. There are several ingredients that, if your not in Germany or are not near any specialty stores, are hard to find. Schmand? Krauter FrischKase? Yeah, it’s not easy to translate either. Although FrischKase is basically a herb cream cheese. Schmand, well its like Sour Cream, but not.
Theres a few things I left out, Butter,Some italian herbs, Chives, boiled eggs…
My mom and I searched on the internet a long time and found a solution on how to get those ingredients without having to necessarily buy them. We found other ingredients and essentially made a similar substance.
If you can’t get Schmand and Krauter Frischkase try this: 18oz Cream Cheese (herbed preferably), 2 cups of cottage cheese (my mom blended this so it was smooth), combine these together until very smooth and fold in 1 cup heavy whipping cream. This will solve all Schmand Problems!
I didn’t follow my German Recipe to the T, I left a few things out, but still tastes just as good. This Feeds Four, if you count 1 porkchop per person. Or 2 for 2 per person.
This is a very self explanatory, just do what the directions say.
It’s a very hearty meal. Expect to be full!
Comfy cozy Dinner. Let’s face it people, it’s cold outside. Well, it is here in Germany. Winter is making it’s presence known this year, very early.
My favorite meal when it’s cold is Chili with Cheese accompanied with Corn Bread, drizzled with honey. Makes a girl happy. See Next post for cornbread recipe.
So remember to start soaking your beans the night before. I’m still iffy if my chili is going to be ready for dinner. (crossing fingers, I have been soaking them since yesterday afternoon). They aren’t tender yet.
You can use canned beans the day of. I am trying to limit my waste a bit more and save a buck. Yes, I did use canned tomato sauce and tomatoes, but I am going for practical here.
I normally make my own chili spice, but seeing as I just recently came home, I still need to do a pantry/spice cabinet inventory. (You can also use the pre-made packages)
There are no rules on how you put this together, I usually start throwing things into the crock pot. Beans, Meat and Onion.
Adding spices, tomato stuff, and then water.
See my giant transformer (the silver box) it powers my mixer and sometimes my slow cooker. Hulking thing.
See, what a girls gotta do when you live in Germany and have American Appliances:
Cook on High til those beans are tender, fork tender. I will update this post with a photo once it does finish. Don’t forget my following post for corn bread that goes with the chili. If you have honey set that on the table. Don’t forget the cheese and cracker for the chili. What do you top on your chili?
Take the leftover chili, put into freezable container, allowing the chili cool time before actually putting it in the freezer. This recipe makes more than enough for two people. So I take the extra and freeze it, for another day when I don’t want to cook. It’s all about being thrifty and practical.