Saturday Geschnetzeltes

Yesterday we picked up some pork geschnetzeltes and a piece of veal breast. After spending the entire afternoon getting furniture and stuff for our new flat, I didn't feel like doing something particularly time consuming or demanding, so I made the pork.

Heat some neutral oil over medium heat in a sautee pan. Add 300g geschnetzeltes, a minced garlic clove, and half of a finely chopped onion and cook, stirring occaisionally, for a couple of minutes, until the meat is no longer pink on the outside. Don't brown the meat. Add 200g chopped mushrooms (I used cremini) and continue to cook until they give up some of their liquid. Add a bit of stock, a grind of pepper, and salt (if you aren't using boullion or salty stock) and let things simmer, uncovered, for 10-15 minutes. Keep an eye on the pan to make sure you don't lose all the liquid. Add about 150ml of cream (I used halbrahm, 25% fat) and simmer for another 5 minutes or so to reduce the cream a bit. Adjust seasonings. Serve topped with very finely chopped parsley.

We ate this over spätzle, and it was gooood.

Instead of green salad, I made a "composed salad" out of celery root, carrot, and cucumber. I diced everything to the same size (about 1/4") and dressed the salad with salt, pepper, sherry vinegar, and olive oil.

Wine: Les Dailles 2004 Dole De Salquenen. This pinot noir from Valais went nicely with the food.