The Bismarck Recipe

Inspired by Hessen Haus

Time30m

Serves2

Sliced roast pork sautéed with mushrooms and onions in a creamy sauce with melted Swiss cheese on grilled sourdough.

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Ingredients

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1
Prepare the Vegetables
Slice the onion into thin rings and chop the mushrooms into bite-sized pieces.

2
Sauté the Vegetables
In a large skillet, heat the olive oil over medium heat. Add the sliced onion and sauté for 3-4 minutes until translucent.
3
Add Mushrooms
Add the chopped mushrooms to the skillet and continue to sauté for another 5 minutes until they are tender and slightly browned.
4
Add Pork and Cream
Stir in the sliced roast pork and pour in the heavy cream. Season with salt and black pepper. Cook for an additional 5-7 minutes, stirring occasionally, until the sauce thickens.
5
Melt the Cheese
Reduce the heat to low and sprinkle the Swiss cheese over the top of the pork and mushroom mixture. Cover the skillet and let the cheese melt for about 2-3 minutes.

6
Grill the Sourdough
While the cheese is melting, toast the sourdough bread slices on a grill or in a toaster until golden brown.

7
Serve the Bismarck
Place a generous scoop of the creamy pork and mushroom mixture on top of each slice of grilled sourdough. Serve immediately and enjoy!