Steaks with Westmorland sauce

Name: Steaks with Westmorland sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 glass (370 ml) Pickles; 2-3 stem(s) Thyme; 4 Pork loin steaks (approx. 125 g each); 1 tsp (5 g) Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/8 l White wine or broth; 1 TEASPOON Vegetable broth; 1 tablespoon (10 g) butter/margarine; 1 package (500 g) Fresh pasta (refrigerated shelf); 2-3 TABLESPOONS grainy mustard; 1 TABLESPOON Capers (glass)

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 glass (370 ml) Pickles
2-3 stem(s) Thyme
4 Pork loin steaks (approx. 125 g each)
1 tsp (5 g) Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/8 l White wine or broth
1 TEASPOON Vegetable broth
1 tablespoon (10 g) butter/margarine
1 package (500 g) Fresh pasta (refrigerated shelf)
2-3 TABLESPOONS grainy mustard
1 TABLESPOON Capers (glass)

Directions

1
Drain the mixed pickles and cut them smaller depending on their size. Wash the thyme and shake dry. Pluck off the leaves.
2
Dab steaks. Heat oil in a large coated pan. Fry the steaks for 2-3 minutes on each side. Season, take out and keep warm.
3
Add wine and 1/4 l water to the roast. Bring to the boil and stir in stock. Season with thyme, salt and pepper. Simmer at medium heat for about 5 minutes.
4
In the meantime heat the fat in a second coated pan. Fry the potato noodles for about 5 minutes until golden brown. Stir mustard into the sauce. Add mixed pickles and capers and heat up. Season to taste. Serve steaks with Westmorland sauce and potato noodles.