John Myers
Neck Steaks with Potato Crust
The perfect neck steaks with potato crust recipe with a picture and simple step-by-step instructions.
- 4 Pork neck steaks 150gr each
- 2 El Oil
- 1 pack Swiss style rösti
- 200 gr Sour cream
- 100 gr Coarsely grated gratin cheese
homemade rösti mass
- 500 gr Waxy potatoes
- 200 gr Sour cream
- Salt pepper
- If you want to make the rösti mass yourself (like me), boil the potatoes for about 20 minutes the evening before, peel them and put them aside overnight, covered. The next day, roughly grate the potatoes with the sour cream and salt, pepper and if you want to season 1 pinch of nutmeg, mix in the grated cheese.
- Rinse the steaks under cold running water, pat dry, season with salt and pepper.
- Heat the oil in a pan and fry the steaks briefly on both sides. Then place the steaks side by side in a greased baking dish.
- Spread the rösti mixture over the steaks. Bake the form in the preheated oven at 200 ° C for about 20 minutes. A fresh, colorful salad goes well with it.
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