schweinesteak_marinade

Schweine Braten

(Marinated Pork Steak)

I am in the service and spent 5 years in Germany. This comes from the Eiffel region and is quite popular. I have made it for several friends and it is the absolute best piece of pork you have ever put in your mouth.

Recipe Ingredients

4 ounces paprika

1 tablespoon onion powder

1 tablespoon garlic powder

1/4 cup parsley leaves

1 teaspoon sage

1 teaspoon rosemary

1 teaspoon thyme

Pork tenderloin steaks, sliced 1/2-inch thick

Mix all spices in a zip-type bag.

Oil both sides of meat. Lightly coat both sides of oiled meat with seasonings.

Put a layer of sliced onions in bottom of bag, and then put a layer of seasoned meat.

Add another layer of sliced onion on top of meat.

Repeat until meat is gone or bag is full.

Squeeze all excess air out of bag and seal.

Put bag into refrigerator for three to five days.

Cook on the grill or broil in the oven.

Source: Submitted to recipegoldmine.com by Rich DeGraw

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Schweinsteak - Grilled Pork Filets

Recipe by Anne Edgell

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Schweinsteak - Grilled Pork Filets

SERVES:

Ingredients Nutrition

• 4 boneless pork filets, tenderized (about 1/2" thick)
• 3 tablespoons gourmet wine vinegar
• to taste tomato ketchup
• to taste oil
• 1 onion, chopped
• 2 cloves garlic, pressed
• 1 teaspoon Dijon mustard
• 1 ⁄₂ teaspoon pepper
• 1 ⁄₂ tablespoon sugar
• to taste fresh thyme
• to taste fresh rosemary
• 1 dash Tabasco sauce

Directions

1. In heavy plastic ziplock bag mix vinegar, ketchup, oil, onion, garlic, mustard, pepper and sugar.
2. Add herbs and Tabasco.
3. Marinade steaks for at least 4 hours, then grill 4-5 minutes each side. Serve on hard-crust Broetchen.
4. Try this one with Dijon, or Duesseldorf Mustard (available in German delis, sometimes in a good grocery store)

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Nutrition Info

Serving Size: 1 (149 g)

Servings Per Recipe: 4

Amt. Per Serving % Daily Value Calories 252.6 Calories from Fat 133 53% Total Fat 14.8 g 22% Saturated Fat 5.1 g 25% Cholesterol 73.7 mg 24% Sodium 74.6 mg 3% Total Carbohydrate 4.9 g 1% Dietary Fiber 0.6 g 2% Sugars 2.8 g 11% Protein 23.6 g 47%

Schweinebraten (Marinated Pork Steak)

ingredients

4 ounces paprika

1 ounce black pepper

1 tablespoon onion powder

1 tablespoon garlic powder

1/4 cup parsley leaves

1 teaspoon sage

1 teaspoon rosemary

1 teaspoon thyme

4 pork tenderloin steaks, sliced 1/2-inch thick

directions

Mix all spices in a zip-type bag. Oil both sides of meat. Lightly coat both sides of oiled meat with seasonings. Put a layer of sliced onions in bottom of bag, and then put a layer of seasoned meat. Add another layer of sliced onion on top of meat. Repeat until meat is gone or bag is full. Squeeze all excess air out of bag and seal. Put bag in refrigerator for three to five days.

nutrition

I gave this 4 stars because it was a little dry but that may be because I used 1/4 inch pork chops in place of the 1/2 inch steaks. The flavor was wonderful can't wait to get that steaks and make it to specs.

A can of [cream of mushroom soup] can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.

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In a cooking rut? Try one of these taste-tested, family-approved recipes using [ground beef].

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Easy Barbecue Recipe for German Schwenkbraten - Schnitzel Marinated and Grilled

• 40 mins
• Prep: 20 mins,
• Cook: 20 mins
• Yield: 8 pork steaks (serves 8)

Developed in Saarland (southwest Germany, borders France) and adopted all over Germany where regulations allow, the "Schwenker" is a pork steak marinated for at least 24 hours and grilled over a wood fire. The "Schwenker" is also the person who does the "schwenken" (swinging), as the grill swings gently over a wood fire using a metal tripod.

Makes 8 large pork steaks.

This takes 20 minutes to put together and an 8 to 24 hour marinade time, plus 20 minutes to grill.

What You'll Need

• 4.4 lbs. (2 kilograms) pork shoulder
• 1 cup oil
• 4 garlic cloves (minced)
• 1-2 Tbsp. spicy mustard
• 2 tsp. ground paprika
• 1/2 tsp. cayenne pepper
• 1/2 tsp. black pepper (freshly ground)
• 8 Juniper berries (crushed)
• 1-2 tsp. dried oregano

How to Make It

1. If you cannot find pork steaks already cut, buy a whole pork shoulder roast (or similar roast), debone it, and cut the meat crosswise, 1/2 to 3/4 inches thick to make steaks. These steaks will consist of several muscles with connective tissue and fat holding them together. This helps keep them juicy when cooked. They are also fairly inexpensive, but not tough.
2. Mix the oil with the garlic, mustard and the rest of the spices in a large bowl, add the steaks and the onions and turn to coat. Layer all the meat and the onions in the bowl, cover with plastic wrap or foil and refrigerate for 8 to 24 hours, mixing a few times to redistribute the oil.

Alternative American improvement:

• You may want to put it all in a plastic zip bag after mixing, expel all the air, and close it tight. To stir, flip the bag over. This also travels well to the grill site.
• Remove meat from the refrigerator about 1/2 hour before grilling (to take the chill off). Place schnitzel (without onions) in a single layer over direct heat, salt (a little) and grill for 8-10 minutes per side.
• Traditionally, these are grilled over beechwood fires. You may also use charcoal or gas.

Note: The amounts of oil and spices (and meat) are relative. Use enough to cover the meat well and season to taste.

Steak with Gorgonzola Sauce

• 25 mins
• Prep: 15 mins,
• Cook: 10 mins
• Yield: Serves 4

Lean boneless strip steaks (also called club steaks) are used here, but other steaks such as tenderloin or sirloin can be substituted. The Gorgonzola Sauce can be made ahead and stored airtight in the refrigerator up to 3 days. Bring it to room temperature before serving.

What You'll Need

• For the Gorgonzola Sauce:
• 3 ounces Gorgonzola cheese (or other blue cheese, crumbled 3/4 cup)
• 2 tablespoons white wine vinegar (or cider vinegar)
• 2 tablespoons olive oil
• 1/3 cup sour cream
• 2 tablespoons parsley (chopped)
• For the Steak:
• 4 6-ounce boneless beef steaks (such as strip steak, tenderloin, or sirloin)
• 1 teaspoon Kosher salt
• 1 teaspoon freshly ground​ black pepper
• 1 to 2 tablespoons vegetable oil

How to Make It

1. Make the sauce: In a small bowl, combine the Gorgonzola and vinegar. Mash with a fork until almost creamy (some lumps will remain). Stir in the olive oil and sour cream until blended. Stir in the parsley and season to taste with salt and pepper.

Recipe Notes

• Gorgonzola sauce is great on these steaks, but also try it on pasta, chicken or pork.

• It is important to let the steaks rest for about 5 minutes after they've been cooked and before you serve them. The cooling-off period gives the juices a chance to evenly distribute throughout the meat, as they tend to migrate to the center while being cooked. This will keep the meat juicy and tender, and when you cut it, the juices won't run all over the cutting board.

• When buying Gorgonzola cheese, buy it in small quantities and try to consume it within 2 to 3 days. If the cheese is wrapped in plastic when you purchase it, rewrap it when you get home in waxed or parchment paper. It is recommended to store cheese at a temperature between 35°F and 45°F with a high humidity, such as the lower fruit or vegetable drawer of a refrigerator.

• In general, never freeze cheese, as the texture will deteriorate quickly and it may lose some of its flavor.

• If you need to grate, shred or crumble cheese, it's best to do this while the cheese is very cold. A general rule is that 4 ounces of ungrated cheese will yield 1 cup of grated cheese.

Schweinesteak marinade

Steak-Marinaden: Auf die richtige Würze kommt es an

Das i-Tüpfelchen für jeden Steak-Genuss ist eine würzige Marinade. Aber Marinade ist nicht gleich Marinade. Erst der gekonnte Einsatz von Gewürzen, Essig oder Wein bringt das volle Aroma des saftigen Rindfleisches hervor, ohne den Eigengeschmack zu überlagern. Mit ein paar einfachen Tipps und Tricks lässt sich eine professionelle Marinade ganz einfach zu Hause zubereiten. Meist reichen schon zwei bis drei Zutaten aus um das Beste aus dem Steak heraus zu holen. Ob eine süße Marinade oder doch lieber herb mit Öl und Knoblauch, selbst Steak-Muffeln wird mit der richtigen Würze das Wasser im Mund zusammenlaufen. Also worauf warten Sie noch; sorgen Sie für den “hmmmmmmm lecker”–Faktor und marinieren Sie was das Zeug hält.

Auf die richtige Marinade kommt es an

Die Marinade: mehr als nur Salz und Pfeffer

Marinaden haben bei Steak-Liebhabern schnell einen schlechten Ruf weg, denn vorgefertigte Soßen überlagern den Eigengeschmack und vermiesen jedes Premium-Steak. Zum Glück gibt es jedoch noch Alternativen zu Fertigprodukten aus dem Supermarkt oder der langweiligen Salz/Pfeffer-Kombination. Die perfekte Marinade besteht aus wenigen Zutaten und muss immer auf das Fleisch abgestimmt werden. Neben der gewissen Würze, sorgt die passende Marinade auch dafür, dass das Steak saftig und butterweich wird. Aus diesem Grund weist das Marinieren eine lange Tradition auf, da es schon seit hunderten von Jahren dazu genutzt wird um zähes Fleisch zu erweichen. Die Enzyme in der Marinade machen das Steak zart und halten es auch während der Zubereitung saftig. Aus diesem Grund sollten Sie nur Rindfleisch marinieren, das eine zähere Struktur aufweist. Teure Filets oder Porterhouse-Steaks, die schon zart sind, werden durch eine reichhaltige Marinade nur ruiniert.

Marinieren für Anfänger

Zu aller erst sollten sie das Fleischstück gründlich waschen. Anfänger sollten mit wenigen Zutaten beginnen: Salz, Pfeffer, Gewürze und Öl eignen sich als Grundlage. Mit Zitronensaft oder Essig wird das Fleisch besonders zart, da die Säure jedes Steak butterweich bekommt. Auch Eiweiß ist ein Geheimtipp: Es sorgt für zartes Fleisch ohne den Geschmack zu beinträchtigen. Um den Eigengeschmack gekonnt zu unterstreichen sollten Sie zu Kräutern oder Honig und Zucker greifen. Probieren Sie einfach ein paar Varianten aus und schauen Sie was am besten zu Rumpsteak und Co. passt. Wichtig ist jedoch, dass das Fleisch gänzlich mit Marinade bedeckt ist. Darüber hinaus kommt es auch die Marinierzeit an. Diese sollte nicht weniger als zwei Stunden betragen. Bei einem sehr zähen Stück können Sie die Marinade auch bis zu 24 Stunden einwirken lassen. Besonders bietet es sich an das marinierte Fleisch über Nacht im Kühlschrank zu lagern.

Tipps und Tricks für eine gelungene Marinade

Rezepte für Marinaden gibt es wie Sand am Meer. Wer die Grundlagen kennt, kann langsam anfangen zu experimentieren und verschiedenen Gewürze mischen. Besonders beliebt sind auch alkoholische Marinaden. Bier oder Wein können dem Steak eine rauchige Note verleihen und für viele sorgt diese Kombination für das wohl beste Steak, was es auf der ganzen Welt gibt. Um die Marinade nicht zu bitter werden zu lassen, sollte besonders bei Wein eine Prise Zucker zugeführt werden. Um Muskelfasern weicher zu machen eignen sich Zutaten, wie Joghurt, Papaya oder Knoblauch. Und natürlich gilt: Je länger die Marinade einwirkt, desto stärker wird der Geschmack.

Schweinesteak Strindberg

Getestetes Rezept. Steak in einer Ei-Senf-HГјlle

Zutaten für 4 Portionen

Zwiebeln sehr fein schneiden. Mit den Eiern, dem Senf und ein wenig Milch/Sahne mischen. WГјrzen mit Salz und Pfeffer.

Geräte und Anmerkungen des Autors

Du benötigst: Gute Pfanne, Schnitzelklopfer, eventuell Zwiebelschneider.

Schweinesteak Strindberg wurde ausprobiert von:

Hast Du dieses Rezept ausprobiert? Hier markieren.

Kommentare zu Schweinesteak Strindberg

Das Rezept wurde in 3 Rezeptboxen gespeichert. Liste ansehen

Meld dich an für das Kochmeister-Rezept des Tages

und verpasse nie wieder eine leckere Rezeptidee.

Steak with Gorgonzola Sauce

• 25 mins
• Prep: 15 mins,
• Cook: 10 mins
• Yield: Serves 4

Lean boneless strip steaks (also called club steaks) are used here, but other steaks such as tenderloin or sirloin can be substituted. The Gorgonzola Sauce can be made ahead and stored airtight in the refrigerator up to 3 days. Bring it to room temperature before serving.

What You'll Need

• For the Gorgonzola Sauce:
• 3 ounces Gorgonzola cheese (or other blue cheese, crumbled 3/4 cup)
• 2 tablespoons white wine vinegar (or cider vinegar)
• 2 tablespoons olive oil
• 1/3 cup sour cream
• 2 tablespoons parsley (chopped)
• For the Steak:
• 4 6-ounce boneless beef steaks (such as strip steak, tenderloin, or sirloin)
• 1 teaspoon Kosher salt
• 1 teaspoon freshly ground​ black pepper
• 1 to 2 tablespoons vegetable oil

How to Make It

1. Make the sauce: In a small bowl, combine the Gorgonzola and vinegar. Mash with a fork until almost creamy (some lumps will remain). Stir in the olive oil and sour cream until blended. Stir in the parsley and season to taste with salt and pepper.

Recipe Notes

• Gorgonzola sauce is great on these steaks, but also try it on pasta, chicken or pork.

• It is important to let the steaks rest for about 5 minutes after they've been cooked and before you serve them. The cooling-off period gives the juices a chance to evenly distribute throughout the meat, as they tend to migrate to the center while being cooked. This will keep the meat juicy and tender, and when you cut it, the juices won't run all over the cutting board.

• When buying Gorgonzola cheese, buy it in small quantities and try to consume it within 2 to 3 days. If the cheese is wrapped in plastic when you purchase it, rewrap it when you get home in waxed or parchment paper. It is recommended to store cheese at a temperature between 35°F and 45°F with a high humidity, such as the lower fruit or vegetable drawer of a refrigerator.

• In general, never freeze cheese, as the texture will deteriorate quickly and it may lose some of its flavor.

• If you need to grate, shred or crumble cheese, it's best to do this while the cheese is very cold. A general rule is that 4 ounces of ungrated cheese will yield 1 cup of grated cheese.

Schweinesteak marinade

. Fьr selbstgemachtes Gyros verwende ich gerne Schweinesteak, da das Fleisch zart und kalorienдrmer . damit sich die Gewьrze besser entfalten. Schweinesteak in fingerdicke Streifen schneiden und in .

www.marions-kochbuch.de - Portionen: 3 - Zubereitungszeit: 120min

Schweinesteak gut wьrzen und auf beiden Seiten .

www.chefkoch.de - Portionen: 4 - Zubereitungszeit: 15min - Schwierigkeitsgrad: simpel

1. 150 g Kaese fein reiben, den Rest mit einem Sparschaeler in duenne Spaene hobeln. In einem hohen Topf 600 ml Wasser und die Milch aufkochen. Mit Salz und Muskat wuerzen. .

www.1001-rezept.de - Schwierigkeitsgrad: 4

Das Schweinesteak mit der flachen Seite eines Kuechen-Hackbeils .

www.1001-rezept.de - Schwierigkeitsgrad: 4

Zubereitung: Das Schweinesteak vierteln, mit Salz und Pfeffer wuerzen . Beides vermengen, als Kruste auf die Schweinesteaks geben und diese dann in der .

www.1001-rezept.de - Schwierigkeitsgrad: 3

Die Nackensteaks kalt abbrausen und mit Kuechenkrepp trockentupfen. In eine flache Schale Teriyaki Marinade geben und mit Sesam, Honig und kleingeschnittenem Knoblauch mischen. Je nach Geschmack kann etwas Cayennepfeffer unterruehren. Die .

www.1001-rezept.de - Schwierigkeitsgrad: 3

. mit Petersilie garnieren. Dazu passt z.B. Schweinesteak #AT Petra Holzapfel #D 12.12.2000 #NI .

www.1001-rezept.de - Schwierigkeitsgrad: 2

. halbieren und in Scheiben schneiden. Jedes Schweinesteak mit Zwiebeln fьllen und zusammenklappen. Mit .

www.marions-kochbuch.de - Portionen: 3 - Zubereitungszeit: 45min

Das Schweinesteak beim Schlachter bitte extra in dьnne . eine beschichtete Pfanne erhitzen und die Schweinesteaks ohne Zugabe von weiterem Цl krдftig .

www.marions-kochbuch.de - Portionen: 3 - Zubereitungszeit: 15min

Schweinesteak mit Chorizo Sauce heiЯt auf spanisch . de cerdo con salsa de Chorizo. Schweinesteaks auf Kьchenkrepp trocken tupfen. In einer . In einer groЯen Pfanne Olivenцl erhitzen. Schweinesteaks von beiden Seiten kurz krдftig anbraten. . frisch gemahlenem Pfeffer und Salz nachwьrzen. Schweinesteaks auf der Chorizo Sauce anrichten. Dazu .

Schweinebraten

(German roast pork)

Image by pixabay

Roast pork is a popular Sunday meal in Central Europe. In Germany, Schweinebraten is most often served with braised cabbage or sauerkraut, dumplings and a fine pilsener. In the Czech Republic this dish is known as vepřová pečeně. In Poland, it is called pieczeń wieprzowa.

It's best to use a good-quality pork roast that still a nice cap of fat and skin on it. The fat naturally bastes the meat protects it from drying out. The skin turns crackly and crisp and adds amazing flavor and texture to the finished roast. If you can't find pork roast with the skin, at least make sure there is a layer of fat. If you can't find one with a layer of fat, then lay a few pieces of thick-cut bacon on the roast for the time it is roasting uncovered.

6 to 8 servings

Ingredients

• Pork butt or shoulder -- 4 to 6 pounds
• Caraway seeds -- 2 tablespoons
• Salt -- 1 tablespoon
• Pepper -- 2 teaspoons
• Oil -- 2 tablespoons
• Onions, roughly chopped -- 3
• Carrots, roughly chopped -- 3
• Water, stock, white wine or beer -- 1 cup
• Flour -- 2 or 3 tablespoons
• Butter -- 2 or 3 tablespoons

1. Rub the pork all over with the caraway, salt, pepper and oil and marinate for at least an hour, preferably overnight. Remove the meat from the refrigerator from 30 minutes to an hour before roasting to let it come to room temperature.
2. Preheat oven to 350°F. Mix together the onions and carrots and place in the bottom of a roasting pan just large enough to comfortably fit the roast. Pour the water, stock, white wine or beer into the pan.
3. Place the roast, fat side down, in the roasting pan on top of the vegetables. Cover the pan with foil, place in the oven and roast for 1 hour.
4. Remove the foil from the pan and turn the roast fat side up. Cut crosshatches in the fat in a diamond pattern, but try to avoid cutting into the meat itself. Place the roast, uncovered, back in the oven. Roast for another 1 1/2 hours to 3 hours, or until the roast is tender and well browned on the outside. A meat thermometer inserted into the center of the roast should read 165°F.
5. Remove the roast to a cutting board, cover it lightly with foil and let it rest for about 20 minutes while you make the gravy.
6. Knead the flour and butter together with your fingers to make a doughy paste and set aside in a small bowl. Strain the pan juices from the roasting pan into a sauce pan. Save the vegetables to serve with the roast if you like, or use instead of butter and flour to thicken the gravy (see variations). Add enough water, stock, wine or beer to the pan juices to make 2 cups.
7. Bring the pan juices to a simmer in a saucepan over medium heat. Whisk small pieces of the butter-flour paste into the pan juices until the gravy is thickened to your liking. Reduce heat to low and simmer for another 5 to 10 minutes. Adjust seasoning to taste.
8. Slice the roast thinly and serve with the pan gravy on the side.

Schweinebraten Variations

• To thicken the gravy without using flour and butter, puree 2 cups of the pan juices with some of the roasting vegetables and strain.
• Finish the gravy with a little butter, cream or sour cream if you like.
• Other seasonings that can be rubbed into the pork before roasting include marjoram, minced garlic or your favorite mustard.

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