Best 2 German Pork Stew Recipes

German pork stew, also known as Schweinebraten mit Sauerkraut, is a hearty and flavorful dish that is perfect for a winter meal. This classic German dish is made with tender pork shoulder or pork butt that is braised in a rich sauce of red wine, vinegar, and spices. The pork is typically served with sauerkraut, a fermented cabbage dish that adds a tangy and acidic flavor to the stew. Other common accompaniments include mashed potatoes, dumplings, or spätzle. German pork stew is a delicious and satisfying dish that is sure to warm you up on a cold day.

Check out the recipes below so you can choose the best recipe for yourself!

PORK AND BEER STEW (GERMAN)

Pork and Beer Stew (German) image

Schweinefleisch und Bier-Eintopf in German, this recipe is from Modern German Food by Roz Denny. Roz said "In several parts of Germany, breadcrumbs are used to thicken soups & stews, a brilliant idea that adds a delicious rich & slightly nutty flavour, esp when beer is used instead of stock. This recipe uses shoulder of pork, but works equally well w/beef or veal & is a wonderful warming casserole." Enjoy ! (15 min was allowed for ingredient prep)

Provided by twissis

Categories Stew

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

600 g braising pork (cubed & lean shoulder suggested)
2 tablespoons canola oil
1 large onion (sliced)
2 garlic cloves (crushed)
2 carrots (cut in chunky sticks)
125 g button mushrooms (sliced) (optional)
1/4 teaspoon ground allspice
1 large bay leaf
1 small cinnamon stick
1 (500 ml) bottle dark beer
85 g rye bread (made into crumbs)
salt & freshly ground black pepper
fresh parsley (chopped)

Steps:

In a lrg heavy-based saucepan, brown cubed pork in half the oil till nicely browned (about 5 min), remove w/a slotted spoon & set aside.
Add remaining oil & saute the onion & garlic for 5 min or till softened.
Stir in the carrots & mushrooms (if using) & cook for 5 minutes. Add spices & bay leaf.
Return the meat to the pan & stir in the beer + breadcrumbs. Season w/salt + pepper to taste & bring to a slow boil, stirring once or twice.
Make sure the meat is pressed under the liquid, then partially cover & simmer very gently for about 1 hour.
Uncover, remove bay leaf + cinnamon stick, sprinkle w/parsley & serve immediately.
Serving Suggestions Per Roz: "Serve w/buttered cabbage or kale + potato dumplings, mashed potatoes or Spatzle.".

Nutrition Facts : Calories 519.8, Fat 22.3, SaturatedFat 5.8, Cholesterol 129, Sodium 256.3, Carbohydrate 22, Fiber 2.7, Sugar 3.8, Protein 47

GERMAN PORK STEW

German Pork Stew image

A great recipe for Pork Tenderloin. I enjoy German food, this has so much goodness in it. This recipe was in our local Newspaper.

Provided by Shelia Tucker

Categories Other Soups

Number Of Ingredients 19

Ingredients

1 lb pork tenderloin ( trimmed of fat )
1 tsp olive oil
1 medium yellow onions ( diced )
2 leaks white parts only , ( sliced )
2 tsp caraway seeds ( crushed )
1 tsp fennel seeds , ( crushed )
1/4 tsp celery seeds
1 Tbsp dijon mustard
1 tsp black pepper
the zest and juice of 1 orange
1 qt low sodium- chicken broth
1 large sweet potatoe ( peeled and diced )
1 1/2 c shredded cabbage
2 ribs of celery , ( diced )
add salt to your taste
1/2 c fat- free plain greek style yogurt
2 Tbsp ketchup
2 Tbsp sweet pickle relish
chopped fresh dill to garnish if desired

Steps:

1. cut the tenderloin into1 1/2 inch slices. Place the sliced tenderloin into a bowl and toss with the olive oil. - Heat a Large pan over Medium High Heat, add the pork from bowl and brown, about 2 or 3 minutes per side. It does not need to be fully cooked through, in the same pan with pork add in theonion and leaks and continue to cook untill the onion and leak are tender and begin to brown, about 5 or 6 minutes., Then add the caraway, fennel and celery seeds, mustard, blk. pepper, orange zest and juice and the chicken broth. Bring to a boil, Cover and reduce heat to a simmer. cook untill the Pork is very tender, about 15 to 20 minutes.
2. When the Pork is tender, use a slotted spoon and remove it from the pan, place pork on a cutting surface, using 2 forks shred the meatto bite size chunks, then return the meat to the pan, add in the sweet potatoes,cabbage and celery, continue to simmer untill the vegetables are tender, then season with salt to your taste.
3. In a small bowl, stir togeather the yogurt, ketchup, and the relish. place a dollop of the mixture on top of the stew in the serving bowls. And if you like a sprinkl of fresh dill.

Tips:

Use a Dutch oven or large pot with a heavy bottom for even heat distribution.
Sear the pork shoulder in batches to avoid overcrowding the pot and ensure a good sear.
Season the pork shoulder generously with salt and pepper before searing.
Use a variety of vegetables in your stew, such as carrots, celery, onions, and potatoes.
Add a flavorful liquid to the stew, such as beer, wine, or broth.
Simmer the stew for at least 1 hour, or until the pork is tender and the vegetables are cooked through.
Serve the stew with mashed potatoes, rice, or noodles.
Garnish the stew with fresh parsley or chives before serving.

Conclusion:

German pork stew is a hearty and flavorful dish that is perfect for a cold winter day. With its tender pork, hearty vegetables, and flavorful broth, this stew is sure to please everyone at the table. So next time you're looking for a delicious and easy meal, give German pork stew a try!