FEATURED RECIPE

Schweins Filet

My Webmeister favors heavy, Teutonic fare: the kind of food that serves as ballast to keep him from falling out of his chair during long sessions at the computer.

The Berghoff (a Chicago institution for more than a hundred years now) serves a pork dish that really fills the bill. This isn't the real recipe from the restaurant, but it's a pretty decent approximation for the home cook.

To make the experience as authentic as possible, serve the dish with mashed potatoes, creamed spinach and rye bread, and see if your local dealer stocks Berghoff's beer in bottles.

Slice the pork into half-inch slices.

Heat the butter and oil in a large skillet and sauté onions until they are transparent.

Dredge the pork in flour, seasoned to taste with salt and pepper, place it in the hot fat and brown it on both sides over moderately high heat. Add mushrooms while the pork browns on the second side.

Add bouillon and scrape the bottom of the skillet to loosen any particles that are stuck. Cover skillet, lower heat to moderate and let cook for 15 minutes.