Neck steaks with two marinades
easy
90 mins
90 mins
Ingredients
- 6 Pork neck steaks (approx. 150 g each)
- 1 TABLESPOON medium hot mustard
- 125 g Schmand
- 3 TABLESPOONS White wine vinegar
- 2 Onions
- 2 stem(s) Thyme
- 4 TABLESPOONS Red wine vinegar
- 6 large potatoes (about 225 g each)
- 1 glass (370 ml; separation: 210 g) Red pepper, roasted
- 1 TABLESPOON pickled green peppercorns
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1-2 TABLESPOONS Oil
- 600 g sour cream
- 7-10 Tbsp Parsley and lemon
- 7-10 Tbsp Aluminium foil
Directions
- 1
Wash the steaks and pat them dry. Mix mustard, sour cream and white wine vinegar. Brush 3 steaks with it. Peel onions and cut into rings. Wash and chop the thyme and mix with the onions.
- 2
Mix with red wine vinegar and marinate remaining steaks. Cover the steaks and let them stand for at least 30 minutes. In the meantime, wash the potatoes, wrap them in aluminium foil and cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 1 hour. For the dip, finely cut a roasted bell pepper from the jar. Mix with pickled pepper. Put the onions from the steaks aside. Cook all steaks on the hot grill, turning them for 12-15 minutes. Season with salt and pepper. Fry onions in hot oil until golden brown and later spread on the steaks. Remove potatoes from the foil and peel.
- 3
Cook all steaks on the hot grill, turning them for 12-15 minutes. Season with salt and pepper. Fry onions in hot oil until golden brown and later spread on the steaks. Remove potatoes from the foil and peel. Either mix the sour cream and paprika-pepper mixture or spread on top of each other in portions. Cut the remaining peppers a little smaller. Garnish the potatoes with pieces of paprika and parsley, serve the neck steaks garnished with lemon
- 4
With 6 people:
Nutrition Facts
690 kcal
33 g
45 g
35 g
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