Small steaks with a topping

Ingredients for 2 servings:

• 2 minute steak(s), butterfly steaks or thin pork loin steaks
• 1 vegetable onion(s)
• 1 pointed pepper, optionally 2 pimientos, if you like it hotter
• 100 g pizza cheese, grated
• 200 ml vegetable stock
• 100 ml red wine
• 1 tsp soy sauce
• some salt and pepper
• some paprika powder
• 1 tbsp ghee
• some fat for the mold

Instructions

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

Minute steaks

Drizzle pork loin steaks, minute steaks, or other thin steaks with a little soy sauce on both sides and massage in. Then season with salt, pepper, and paprika. Halve the onion and cut into strips. Remove the cores from the bell peppers and cut into strips. Preheat the oven to 180-190°C (fan oven). Oil a shallow casserole dish. Heat the ghee in a pan and sauté the onion strips until translucent. After about 5 minutes, add the steaks to the pan and sear briefly on each side for about 3 minutes. Remove the steaks and place them in the prepared casserole dish. Add the bell pepper strips to the onions and sear briefly. Deglaze with vegetable stock and red wine and reduce slightly. Season to taste. Pour the sauce over the steaks in the casserole dish. Sprinkle with cheese and bake in the preheated oven on the middle rack for about 15-20 minutes. It goes well with pasta, rice, chips, croquettes or rösti.