Ingredients with Measurements:
- 2 lbs Schäufele (pork shoulder)
- 2 tbsp vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 lb mushrooms, sliced
- 1 cup heavy cream
- 1 cup chicken broth
- 1 tsp dried thyme
- Salt and pepper to taste
Special equipment needed:
- Dutch oven or large pot with lid
- Meat thermometer
Step-by-step instructions:
1. Preheat oven to 325°F.
2. Heat vegetable oil in a Dutch oven or large pot over medium-high heat.
3. Sear Schäufele on all sides until browned, about 5 minutes per side.
4. Remove Schäufele from the pot and set aside.
5. Add chopped onion and minced garlic to the pot and sauté until softened, about 5 minutes.
6. Add sliced mushrooms to the pot and sauté until they release their liquid and start to brown, about 10 minutes.
7. Add heavy cream, chicken broth, and dried thyme to the pot and stir to combine.
8. Return Schäufele to the pot and spoon mushroom mixture over the top.
9. Cover the pot with a lid and transfer to the preheated oven.
10. Roast for 2-3 hours, or until the internal temperature of the Schäufele reaches 145°F.
11. Remove from the oven and let rest for 10 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
Oven temperature: 325°F
Internal temperature of Schäufele: 145°F
Serving size:
4-6 servings
Nutritional information:
Calories: 500
Fat: 35g
Carbohydrates: 7g
Protein: 40g
Substitutions for ingredients:
- Schäufele can be substituted with pork loin or pork tenderloin.
- Vegetable oil can be substituted with olive oil or canola oil.
- Chicken broth can be substituted with beef broth or vegetable broth.
- Dried thyme can be substituted with dried rosemary or dried oregano.
Variations:
- Add chopped carrots and celery to the pot for a heartier dish.
- Use different types of mushrooms, such as shiitake or portobello, for a different flavor profile.
- Add a splash of white wine to the pot for a more complex sauce.
Tips and tricks:
- Make sure to sear the Schäufele on all sides to develop a nice crust and seal in the juices.
- Let the Schäufele rest for 10 minutes before slicing to allow the juices to redistribute.
- Serve with mashed potatoes or roasted vegetables for a complete meal.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 325°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve sliced Schäufele on a platter with the mushroom cream sauce spooned over the top.
Garnishes:
Garnish with chopped fresh parsley or thyme for a pop of color.
Pairings:
Pair with a full-bodied red wine, such as a Cabernet Sauvignon or Syrah.
Suggested side dishes:
Mashed potatoes, roasted vegetables, or a simple green salad.
Troubleshooting advice:
- If the sauce is too thin, simmer over low heat until it thickens to your desired consistency.
- If the Schäufele is not cooked through, return to the oven and check the temperature every 15 minutes until it reaches 145°F.
Food safety advice:
- Use a meat thermometer to ensure the Schäufele reaches an internal temperature of 145°F to prevent foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking to prevent bacterial growth.
Food history:
Schäufele is a traditional German dish made from pork shoulder and is often served with sauerkraut and potatoes.
Flavor profiles:
This dish is rich and creamy with earthy mushroom flavors and a hint of thyme.
Serving suggestions:
Serve Schäufele with Mushrooms and Cream as a main course for a cozy family dinner or special occasion.
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Region: German