German Pork Casserole or That Other Stroganoff

Done 2

Lacking a garnish I know…

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.

recipe

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.

Recipe Card

This is a very self explanatory, just do what the directions say.

Pork and proscuitto Mushrooms Schmand and Frishkase mixing together On top of onions cheese done

It’s a very hearty meal. Expect to be full!
ENJOY!

 

Coffee Cake: For the Coffee Peeps

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Originally from THE OLD FARMERS EVERYDAY COOKBOOK ALMANAC:

I had never seen a recipe where that had you add the baking soda to the sour cream and allowing it to double in size. I thought I ought to try it

Okay and I know what some of you readers might be thinking. Sour cream in cake? Yes it’s true that lovely dollop of cream you add to your tacos or to a baked potato is also a great moisturizer for cake.

The Recipes is pretty Easy:

For the Filling:

2 tbsp brown sugar

1 tsp ground cinnamon

1/2 cup chopped nuts

Cake:

3/4 tsp baking soda

1 cup sour cream

1/4 cup of butter

1 cup sugar

1 large egg

1 1/2 cups all purpose flour

1 1/2 tsp baking powder

QUICK FIX: BRING ALL INGREDIENTS TO ROOM TEMPERATURE. IF THE FAT IS TOO COLD OR TOO HOT, IT WONT INCORPORATE ENOUGH AIR INTO THE BATTER FOR RISING.

 

In a separate bowl, mix the “filling” together. Preheat your oven to 350 , the recipe calls for a bread pan I used a bundt pan, greased and floured. Although using a bundt pan there is not a lot of batter to work with so keep that in mind.

In a small bowl stir sour cream and baking soda together, allowing it to increase in size. (5-10 minutes, its very noticeable)

Cream butter and sugar together, add egg, then add the sour cream mixture. Beat in flour and baking powder. Mix for 2 minutes on medium speed.

(This is where I should say if you don’t have a mixer, then so many strokes such and such, but I really would have to look that up)

Pour half the batter in the pan, smoothing it out, add filling over the batter, then layer the rest of the batter over it.

Bake for 30-40 minutes, allow to cool for 10 minutes.

I made a simple icing and topped the icing with the remaining filling. It tastes yummy, but you can also leave it alone.

It’s a great little cake to have for meetings for friends over coffee or tea, hence the term coffee cake.