Spreewald steak with horseradish and onions

Ingredients for 4 servings:

• 4 steak(s) , (neck steak) with or without bone
• 4 onions
• 1 jar horseradish (vegetable horseradish)
• Margarine, for frying
• salt and pepper
• 8 slice(s) cheese, (spicy toast cheese)

Instructions

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

topped with cheese

We take two slices of neck steak per person, pound them lightly and season well, then sear them in margarine on both sides for about 3 minutes per side. Remove and spread with horseradish (not creamed horseradish), then generously top with raw onion (chopped or sliced), and cover each with two slices of toasted cheese. Then return the steaks to the pan (cheese on top) and bake in the oven for about 15-20 minutes at 190-200 degrees Celsius (375-400 degrees Fahrenheit). Serve with brown bread or boiled potatoes. If you don’t like horseradish, you can add fresh tomato slices instead, followed by onions and cheese. I always do fifty-fifty because both taste equally good.