Neck steaks from tin to coleslaw

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Directions

1. 1

   500 g onions peel and roughly dice. Clean, clean and slice the mushrooms. Remove meat from the bone, wash and pat dry. Halve the neck lengthwise and cut into 12-16 thick pieces (100-125 g each)

2. 2

   Heat 2 tablespoons of oil in a large frying pan, fry the meat in 2 portions briefly while turning. Season with salt, pepper and sweet paprika and place in a wide, ovenproof dish or fat pan. Put 4 tablespoons of oil into the hot pan, fry the onions and mushrooms lightly while turning. Season with salt and pepper, add cream and bring to the boil briefly. Spread the mushroom and onion mixture over the meat. Braise in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 1 1/2 hours. After approx. 1 hour, turn the pieces of meat

3. 3

   Clean and wash the white cabbage and slice it into thin strips. Wash parsley, shake dry and cut into fine strips, except for something to garnish. Peel the remaining onion and chop finely. Boil up broth, vinegar, onion, 4 tbsp. oil, some salt, pepper and sugar. Mix the hot marinade and parsley with the cabbage and knead everything with your hands for 2-3 minutes. Let the salad stand for about 1 hour, then season again with salt and pepper

4. 4

   Arrange neck steaks on a deep plate and garnish with parsley. Add coleslaw extra. Baguette tastes good with it

Nutrition Facts

KCAL
710 kcal

CARBS
9 g

FATS
54 g

PROTEINS
46 g