Schwenkfleisch – a Bundeswehr recipe from the 1970s to 1980s

Ingredients for 7 servings:

• 2 kg schnitzel meat or neck bone
• 1 leek(s)
• 2 onions
• 75 ml soy sauce, dark
• 100 g mustard, medium hot, approx. 1/2 tube
• 1 liter of dark beer (e.g. Diebels)
• ½ liter red wine, semi-dry, definitely not dry
• 2 garlic cloves
• 1 tsp thyme
• 2 tbsp stock powder for clear broth
• 1 tbsp vinegar
• 1 tbsp lemon juice
• salt and pepper
• nutmeg
• n. B. Sauce thickener

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 40 minutes; Total time approx. 2 hours

If the meat is still in one piece, cut out 7 or more cutlets, depending on your preference. Slice the leek into rings and quarter the onions. Immediately add the meat, leek, and onions, along with all the other ingredients except the sauce thickener, to the still-cold pot without further preparation. Heat the pot and bring everything to a boil, then simmer for 1.5 hours over medium heat. About 30 minutes before the end of the cooking time, stir in the sauce thickener according to the package instructions and continue cooking. As is typical for the Bundeswehr, this recipe is ideal for cooking over an open fire. Bread dumplings are highly recommended as a side dish.