John Myers
Pickled Grill Steaks from Neck …
The perfect pickled grill steaks from neck … recipe with a picture and simple step-by-step instructions.
- 2 marinated Neck steaks
- 1 tablespoon Oil for frying
- 1 Casserole form With lid
- 75 g Ham cubes
- 2 Roughly chopped onions
- 2 Salt and pepper
- 1 portion Frozen chanterelles **
- 150 ml Cream
- 150 g Sour cream
- The day before: Remove the steaks from the marinade, dab lightly with kitchen paper, then fry briefly in a pan in the heated oil (only fry, do not cook!) And place in a suitable casserole dish with a lid.
- In the remaining pan fat, let the onions with the diced ham become translucent, pour over the steaks and sprinkle with a little pepper. Now defrost the chanterelles ** in the still hot pan while turning them and distribute them over the ingredients again, sprinkling again lightly with pepper and salt.
- Stir the cream with the sour cream until smooth and spread it over the contents of the casserole dish, sprinkle with a hot spice (you can also use coarse pepper and a few chilli flakes), put the lid on the dish and let it sit in the refrigerator overnight.
- The next day, put the pan in the cold oven, set it to 200 degrees and cook with the lid on for 30 minutes. Then remove the lid and bake open for another 30 minutes at the same temperature.
- I simply served my pickled neck steaks with potatoes, but because of the creamy chanterelles I can also imagine pasta with it.
- ** Every year we collect the chanterelles ourselves in the forest and freeze them ourselves, as described in detail here: Freeze chanterelles
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