Oven steaks with mead cap in tomato sauce

Name: Oven steaks with mead cap in tomato sauce
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 Onion; 7 Stem(s) Marjoram; 30 g dried tomatoes; 200 g Pork sausage; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 1 package (400 g) Tomato sauce with herbs; 2-3 TABLESPOONS Schmand; 4 Pork back steaks (approx. 100 g each); 1 TABLESPOON Oil; 4 discs Kasseleraufschnitt; 1/4 Stalk leek (leek); 200 g Long grain rice; 100 g Gouda cheese; 1 TEASPOON Butter

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 Onion
7 Stem(s) Marjoram
30 g dried tomatoes
200 g Pork sausage
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
1 package (400 g) Tomato sauce with herbs
2-3 TABLESPOONS Schmand
4 Pork back steaks (approx. 100 g each)
1 TABLESPOON Oil
4 discs Kasseleraufschnitt
1/4 Stalk leek (leek)
200 g Long grain rice
100 g Gouda cheese
1 TEASPOON Butter

Directions

1
Peel and finely chop the onion. Wash marjoram, dab dry and chop leaves of 5 stalks finely. Finely dice the tomatoes. Knead the ground pork, chopped marjoram, diced tomatoes and diced onion and season with salt, pepper and paprika.
2
Mix tomato sauce and sour cream, bring to the boil and put into the mould. Wash the steaks, dab dry and season with salt and pepper. Heat oil in a pan and fry the steaks briefly on both sides.
3
Cover each steak with a slice of pork loin and spread the mince on top. Place the steaks in the sauce and cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 30-40 minutes.
4
Meanwhile clean, wash and cut the leek into thin strips. Prepare rice in boiling salted water according to package instructions, add the leek strips about 5 minutes before the end of cooking. Grate the cheese and sprinkle over the steaks approx. 10 minutes before the end of cooking.
5
Drain rice and add butter. Garnish steaks with marjoram.