Old Saxon cobbler's pan

Ingredients for 2 servings:

• 2 pork neck steaks, approx. 180 g each
• salt and pepper
• 1 tsp clarified butter
• 250 ml sauce (brown basic sauce)
• 200 g pear(s), ripe
• Caraway seeds
• marjoram
• 100 ml buttermilk
• Cinnamon, ground
• 300 g potato dough (ready-made product)
• 1 tbsp clarified butter
• Pepper (green peppercorns)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Lightly pound the steaks, season with salt and pepper, and quickly sear on both sides in clarified butter. Pour in the brown sauce and braise the steaks for 15-20 minutes. Peel and core the pears, cut them into wedges, add them to the sauce, and braise. Season with caraway, marjoram, and green peppercorns. Meanwhile, form the potato mixture into dumplings and fry them on both sides in hot clarified butter. Add the buttermilk to the pear sauce, season with salt, pepper, and a little cinnamon. Arrange the potato cakes, add the steaks, and serve with the pear sauce.