German Schwenkbraten Recipe
Pork steaks are marinated for a full day before grilling in this traditional German recipe. For another traditional touch, pour some beer over the steaks while grilling. Don't forget to shout, 'Prosit!'
The flavor of this meat was fabulous. I picked the recipe hoping to match the pork we ate in Germany last summer. I served it to my German-immigrant in-laws. We all agree on 3 points... 1)the pork was great 2)I should've used sweet/vidalia onions and 3) this isn't German. Curry is absolutely not a spice used in Duetchland until relatively recently. I would absolutely make this again, especially for a summer cook-out.
I just made this very dish. I, too, remember smelling the schwank bratten grilling every summer weekend in Germany. My recipe differs in spice though. I use paprika, parsley,pepper and garlic powder; also I do not use curry or mustard. And, I put it in the fridge for 3 days. I received my recipe from one of the guys grilling at the BX at Ramstein. I am going to use the onion in foil touch from this recipe.
Schwenk was our favorite at cookouts when stationed at Bitburg AB Germany. We've made it twice now. Once with boneless pork loin chops and seasoned as indicated. Once with sliced pork tenderloin and only hlaf of the curry. Family and friends have raved about this dish both times. The chops were a little tougher than ideal, but still very good eats.
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