Steak Au Four – Steaks with Seasoned Meat

The seasoning meat

1. I have to mention in advance that the seasoning meat was actually made with veal and veal tongue. In the long run, however, this was too expensive for the “normal” people, and veal was also known as “Bück-Dich-Ware” … as we were inventive, veal was simply replaced by pork in the households of the “average consumer”. ..and therefore it doesn’t taste any less good.

preparation

1. First the vegetables are cleaned and roughly chopped. Put the pork in the pressure cooker with the spices and vegetables, add the water and cook for 35 minutes. Of course, if you don’t use a pressure cooker, you have to extend the cooking time. The meat should still be firm to the bite.
2. Melt the butter in a pan and lightly steam the diced onion. Add the cleaned and thinly sliced ​​champis, deglaze with the white wine and continue to steam. Cut the cooked pork into small cubes and add to the pan with a little broth. Bring the whole thing to the boil again and then take it off the stove. To thicken, whisk and stir in the cream and egg yolks and possibly some roux if the thickening is not enough. Season with lemon juice, salt and pepper.

The steaks

1. They are seasoned with pepper and salt and briefly fried in hot fat on both sides. I hope I’ll be forgiven for not taking a photo of the roasting steaks – just forgot. I put the steaks on a baking sheet and distributed the seasoning meat evenly on the steaks. At the end, sprinkle with the grated cheese and place under the grill of the oven for gratinating until the cheese is slightly brown.
2. I serve fried potatoes and something that shouldn’t be missing: Worcestershire sauce – good luck and bon appetite!
3. If there is leftover meat, simply fill the ragout fin bowl, sprinkle with cheese and bake. Toast is enough – a small and delicious starter.