Steak au Four – baked pork steaks

Ingredients for 6 servings:

• 750 g lean pork in one piece
• 6 pork neck steaks (200 g each)
• 40 g butter, room temperature, mildly soured
• 40 g wheat flour
• 150 g shallot(s), finely diced
• 600 ml vegetable stock
• 125 ml dry white wine
• 125 ml sweet cream
• 3 tbsp soy sauce, dark, naturally brewed
• 2 tbsp Worcestershire sauce
• 1 large lemon(s), juice
• 2 bay leaves, dried
• n. B. Salt and pepper, white, finely ground
• some wheat flour for flouring
• some oil for frying
• n. B. Paprika powder, sweet
• 6 slices of cheddar cheese

Instructions

Working time approx. 40 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

Classics from the GDR kitchen

Knead together the room-temperature butter and flour. Melt the finely diced shallots and the flour-based butter in a saucepan over low heat and sauté until the mixture is light yellow-brown. Deglaze with the white wine and allow it to reduce. Then deglaze again with the cold stock. Add the juice of the squeezed lemon, the soy sauce, and the bay leaves and simmer for about 10 minutes. This will cook off the floury taste. Remove the bay leaves, stir in the Worcestershire sauce and cream, season with salt and pepper, and bring back to a boil. Meanwhile, wash the raw meat and pat dry. Cut into small cubes and flour. Shake off the excess flour and sear the cubes in an oiled, preheated roasting pan. Top up with the prepared sauce, simmer for another 5 minutes, stirring occasionally, and adjust the seasoning if necessary. Wash the 6 neck steaks and pat dry. Season with paprika, salt, and pepper and sear in a preheated roasting pan until cooked through. Place the meat slices on a baking sheet. Spread the spicy meat sauce on top and top each with a slice of cheese. Grill until golden brown. After a 5-minute resting time, the steaks au four are ready to serve.