Neck steaks au gratin with bonnet

Name: Neck steaks au gratin with bonnet
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 4
Ingredients: 3 Peppers (e.g. yellow and red); 2 Onions; 2 Garlic cloves; 4 lean neck steaks (approx. 150 g each); 3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON getr. Oregano; 1 knife tip mixed chili; 1 can(s) (425 ml) Tomatoes; 100 g Whipped cream; 250 g Pork sausage; 75 g grated gouda

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Servings: 4

3 Peppers (e.g. yellow and red)
2 Onions
2 Garlic cloves
4 lean neck steaks (approx. 150 g each)
3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON getr. Oregano
1 knife tip mixed chili
1 can(s) (425 ml) Tomatoes
100 g Whipped cream
250 g Pork sausage
75 g grated gouda

Directions

1
Clean, wash and cut the peppers into strips. Peel onions and garlic. Halve onions and cut into strips. Chop garlic. Wash steaks and pat dry.
2
Heat 2 tablespoons of oil in a frying pan. Sauté the steaks in it for about 2 minutes on each side. Season with salt and pepper and place in an ovenproof dish with lid.
3
Heat 1 tablespoon of oil in the frying fat. Fry the onions in it until golden brown and take them out. Sauté peppers, garlic and oregano in hot frying fat. Add half the onions again. Season with salt, pepper and chilli.
4
Add tomatoes and juice, 1⁄8 l water and cream. Chop the tomatoes slightly. Bring everything to the boil and simmer for about 5 minutes.
5
Form 6 flat meatballs from the mince and place them on the steaks. Pour paprika cream over them. Sprinkle with remaining onions and cheese. Braise in the preheated oven on the lowest shelf (electric oven: 200 °C/circulating air: 175 °C/gas: see manufacturer) for approx. 1 1⁄2 hours, covering the last 30 minutes.
6
Goes well with bread.