Neck steak with sesame spaetzle

Name: Neck steak with sesame spaetzle
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 2 Pork neck steaks (approx. 175 g each); 1 Garlic clove; 2 Spring onions; 1 TABLESPOON Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Butter or margarine; 1 package Cream sauce to roast; 1 TABLESPOON Fresh cream; 1 TABLESPOON Sesame; 1 package (325 g) Egg spaetzle (from the fresh food shelf); 7-10 Tbsp Tomato and parsley

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

2 Pork neck steaks (approx. 175 g each)
1 Garlic clove
2 Spring onions
1 TABLESPOON Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Butter or margarine
1 package Cream sauce to roast
1 TABLESPOON Fresh cream
1 TABLESPOON Sesame
1 package (325 g) Egg spaetzle (from the fresh food shelf)
7-10 Tbsp Tomato and parsley

Directions

1
Wash the steaks and pat them dry. Peel garlic and press it through a garlic press. Clean and wash spring onions and cut them into rings. Fry the steaks in hot oil over high heat until golden brown on each side.
2
Season with salt and pepper. Fry over medium heat for 10-12 minutes. In the meantime, heat 1 tablespoon of fat. Sauté the garlic and spring onions in it. Deglaze with 1/4 litre water.
3
Add sauce powder while stirring continuously and bring to the boil. Refine with crème fraîche. Fry sesame seeds in the remaining hot fat until golden brown, add spaetzle and heat up. Serve everything garnished with tomato and parsley.