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Pork Cream Schnitzel

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“Doesn't it sound great? I got this from an old cookbook produced in a Mennonite community, but I'm not sure if it's a true Mennonite recipe or not, so forgive me if not. It's very good!”
READY IN:
1hr
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Dice bacon and cook until crisp. Drain and reserve bacon drippings.
  2. Cut meat into 3 inch pieces. Brown in bacon drippings. Cook onion until tender. Sprinkle meat with salt and paprika, then remove pork to a warm platter.
  3. Remove all but a tablespoon of fat from skillet. Add 1/2 cup chicken stock (can be from chicken bouillion). Heat through but do not boil.
  4. Whisk in sour cream until hot and smooth - again be sure not to boil.
  5. Add meat and cover. Simmer over low heat about 20 minutes or until meat is tender. Adjust seasonings.
  6. Stir cornstarch into water and slowly add to cream gravy. Cook, stirring often for 3 minutes or until thickened and no taste of starch remains.
  7. Serve over hot buttered egg noodles.

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