A few days before we decided to make this, we made a different Curry, so we had a good bit of leftover basmati rice…which turned out to be one of the two primary inspirations for this meal! The other was Goat Milk that we had just bought on a whim. The goat milk got us into thinking about making a nice saucy dish, which normally brings us to at least a quick mental trip to Geschnetzeltes. Then, the basmati rice called to us to stand in for more traditional Geschnetzeltes side dish pairings, and from there, it was only a quick jump to decide to make a Swiss/Indian fusion meal!
The Swiss part of our fusion involves the primary ingredients, pork, Brussels sprouts, and mushrooms (along with the Geschnetzeltes style), and the Indian portion of the matchup is delivered by the basmati rice and the spice blend we used (ground cumin, caraway, mustard seeds paired with some turmeric. We also added some Hot Paprika to jazz everything up with some spice! I am proud to report that this dish worked out even better than I thought it would!
We served our Geschnetzeltes with Basmati Rice, but it would also pair well with Rösti or Spätzli if you wanted to lean heavier into a Swiss style meal.
Time: 30 Minutes
- Pork Loin
- Brussels Sprouts
- Caraway Seed
- Cumin Seed
- Mustard Seed
- Hot Paprika
- 2 Tablespoons Ghee or Butter
- 2 Tablespoons All Purpose Flour
- 1-2 Cups of Whole Milk. We used Goat Milk.
- Prep your veggies by Shredding Your Brussels Sprouts, slicing your mushrooms, and peel I and mincing your garlic.
- Combine your spices (we had to grind our cumin seeds, caraway seeds, and mustard seeds with a mortar and pestle first).
- Melt your ghee or butter in a large pan, and then add your garlic and mushrooms.
- As your garlic and Brussels sprouts cook, slice your pork thinly. Then, once your Brussels sprouts have softened a bit and turned a vibrant green, add your pork and mushrooms to the pan, and sauté to brown.
- Add and stir in your spices.
- When your pork has browned, sprinkle in your flour, and stir to combine and coat your ingredients.
- Pour in your milk, and bring to a simmer as it thickens.
- Plate, devour, and enjoy!