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Neck steak with mushroom pan, potatoes and red wine sauce

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Ingredients for 2 servings:

  • 2 pork neck steaks
  • 400 g potatoes, waxy
  • ½ bowl of mushrooms
  • 1 onion(s)
  • ½ bowl of lamb’s lettuce
  • 1 tomato(s)
  • 1 clove(s) garlic
  • 1 Pepper
  • Oil for frying
  • 250 ml red wine
  • salt and pepper
  • n. B. herbs
  • Sauce thickener

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Marinate the neck steaks or season to taste. Quarter the potatoes and boil until tender. Finely chop the mushrooms, onion, tomato, chili pepper, and garlic and fry them with the lamb’s lettuce in a little oil until the mushrooms are nicely browned. Fry the steaks to your desired doneness. Meanwhile, season the red wine with herbs of your choice, salt, and pepper, and reduce. After about 5 minutes, add a little water and thicken with a sauce thickener.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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