Marinated pork minute steak with mashed potatoes

Ingredients for 6 servings:

• 1,200 g pork steak(s) (minute steaks), approx. 1 cm thick
• 16 tbsp sunflower oil
• 8 tbsp water
• 1 large onion(s), cut into rings
• 6 clove(s) garlic, chopped
• 3 tsp tomato paste
• 2 tbsp mustard, medium hot
• 5 tbsp soy sauce
• 2 tsp paprika powder
• 2 tsp curry powder
• 1 tsp black pepper
• 2 tsp sugar
• n. B. water
• e.g. meat broth
• n. B. roux
• 1,500 g potatoes, waxy
• 600 ml milk
• 150 g butter
• 1 pinch of nutmeg
• Salt

Instructions

Working time approx. 45 minutes; Rest period approx. 1 day; Cooking/baking time approx. 25 minutes; Total time approx. 1 day 1 hour 10 minutes

needs 24 hours of marinating time

For the marinade, place all ingredients in a sufficiently large container and mix well. Lightly flatten the steaks, dip them in the marinade or brush them generously with it, and let them marinate in a closed container for 24 hours. Sear the minute steaks without fat in a non-stick pan on level 6-7, for 2 to 3 minutes per side, no longer! The marinade has enough fat, so the meat stays juicy and tender. For the sauce, dilute the remaining marinade in the pan with a little water and bring to a boil on level 2-3. If necessary, thicken or extend with meat broth and/or a light roux. Prepare the mashed potatoes well in advance so that they are ready to serve at the same time as the steaks. Peel the potatoes and boil them in salted water until tender. Drain the potatoes, add milk and butter, and mash by hand. Add water/milk or salt as needed, and add a pinch of nutmeg. I originally let the steaks marinate for 2 hours. Three leftovers remained in the marinade for 24 hours and were prepared as described above. The meat and sauce tasted much better, and I’ve only made steaks this way since then. The marinade is also perfect for grilling meat!