Braised steaks in mushroom sauce

Name: Braised steaks in mushroom sauce
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 12
Ingredients: 500 g Carrots; 750 g small mushrooms; 500 g Onions; 4 Garlic cloves; 12 Pork neck steaks (approx. 200 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 Eggs (Gr. M); 200 g Breadcrumbs; 6 TABLESPOONS clarified butter; 2 TEASPOONS dried rosemary; 250 g Whipped cream; 2 TEASPOONS Cornstarch

AUTHOR
Bo Carpenter

DIFFICULTY
very easy

RATING

The praise for the butter tender meat in breadcrumb coating goes to the hostess! Baguette also tastes good with the spicy sauce in the Jäger style

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 12

500 g Carrots
750 g small mushrooms
500 g Onions
4 Garlic cloves
12 Pork neck steaks (approx. 200 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 Eggs (Gr. M)
200 g Breadcrumbs
6 TABLESPOONS clarified butter
2 TEASPOONS dried rosemary
250 g Whipped cream
2 TEASPOONS Cornstarch

Directions

1
Peel and wash the carrots, cut them in half lengthwise and slice them. Clean the mushrooms and wash them briefly. Peel onions and garlic. Cut onions into strips, chop garlic. Wash meat, dab dry, season with salt and pepper. Whisk eggs. Turn meat first in egg, then in breadcrumbs.
2
Heat 4 tablespoons of clarified butter in a large frying pan. Fry the steaks in it in portions on each side until golden brown, take them out and spread them in a large casserole dish or on the fat pan.
3
Clean the pan. Heat 2 tablespoons of clarified butter in the pan. Fry the carrots and mushrooms for about 10 minutes. Fry rosemary, onions and garlic briefly. Add 3⁄4 l water and cream, bring to the boil. Stir starch and a little water until smooth. Thicken the sauce with it. Season to taste with salt and pepper.
4
Spread the vegetables and sauce over the steaks. Braise in a hot oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer) for approx. 1 3⁄4 hours. Bread tastes good with it.