Look at that! DiS1972 giving us a pretty straightforward recipe.
However, I did fiddle with the recipe to work with what I got. I had 100% of the ingredients but I substituted pork tenderloin for the lamb because:
1. lamb is really expensive.
2. I made pork and sauerkraut for new year’s day (it’s lucky!!!) and those tenderloins come in 2-packs. So I had pork.
My revised recipe for two:
3 slices bacon
1/2 pound cubed pork tenderloin
1/2 onion
1/2 tsp salt
1/2 tsp crushed rosemary
1/4 cup beef broth
1 potato sliced (7oz)
1 can of drained sauerkraut.
And then I just followed the steps on the card.
But I have a question.
A big question.
If it is called Country Skillet, why does it not end up in in the skillet? I mean, in the photo it is in the skillet, but in the directions, the potatoes and the sauerkraut are added to the ingredients in the large saucepan, not the other way around!
THIS IS NOT COUNTRY SAUCEPAN!
I hear this in Lashawn Beyond’s voice:
ICONIC.
Damn,, now I want to untuck and enjoy an Absolut cocktail in the Interior Illusions Lounge***
Anyway, I decided to go with the photo and I added the meats to the potato and kraut. Because: skillet.
As for the rest of the photo–that’s just cheese and fruit that I already had in the house.
I also actually made pea soup! I had leftover Christmas ham (that’s how long ago I made this) so I used one of those Manischewitz pea soup mixes that come in the plastic bag that’s shaped like a Water Weenie.
Do you remember Water Weenies?
While searching for that photo, I learned that those are actually called Water Snakes.
I think Weenie is better.
Obviously.
Anyhoo, Dinner is Served!!!
Review (actual notes from that day):
Did not hate this. But I feel like it could have been streamlined. Pork is a bit tough–not a surprise. Kruat and potato good. The potatoes taste just like butter cookies.
Mmmmm. Butter cookies.
***I totes cued up season 4 of RPDR while writing this. I think it may still be my favorite season.
I mean, it’s tops just for that fight alone.
Great post! I enjoyed everything about it!
The card picture — especially the cheese board and roaring fire — just screams early ’70s to me. Love it! Also, that doesn’t look like 6 slices of bacon on top — someone in the test kitchen was snacking. ; ) (I originally read the recipe as 1-1/2 pounds of bacon and got really excited.)
I definitely like your version with the pork. I’m having some trouble wrapping my head around lamb and sauerkraut.
Yes! Those earth tones and wood service pieces. The fruit and cheese display. Even the stripe pattern on the mugs o’ soup. Am perplexed by the raised, table-side fire(?) Doesn’t look like a floor picnic. There’s so much cozy, 70s nostalgia in that photo.
Can’t marry lamb w sauerkraut either. The re-created casserole looks richer, + much more appetizing! Will definitely try this w some bratwurst have on hand, sans rosemary.