Swiss oven steaks with bacon dumplings
easy
50 mins
50 mins
Ingredients
- 100 g streaky smoked bacon
- 1 bunch of parsley
- 250 g Bread rolls from the previous day (approx. 5 pieces)
- 350 ml Milk
- 3 Eggs (size M)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 120 g Leeks (leek)
- 4 Pork loin steaks (approx. 150 g each)
- 1 TABLESPOON Sunflower oil
- 1 TABLESPOON Butter or margarine
- 1-2 TABLESPOONS Flour
- 150 ml dry white wine
- 150 ml Vegetable broth
- 100 g Raclette cheese
- 7-10 Tbsp Grease
Directions
- 1
Cut the bacon into cubes and leave them crisp in a pan without fat. Wash parsley, shake dry, pluck leaves from the stalks and chop them except for something to garnish.
- 2
Cut the rolls into small cubes. Pour 250 ml milk over them and soak for about 5 minutes. Add eggs, bacon and parsley and knead. Season with salt and pepper and knead well again.
- 3
Form 8 dumplings and let them simmer in boiling salt water for 10-15 minutes. Clean and wash the leek and cut into fine rings. Wash the meat, dab dry and season with salt. Heat the oil and fry the meat for about 4 minutes while turning.
- 4
Melt the fat in a pot. Stir in flour and sweat briefly. Add white wine, stock and 100 ml milk while stirring. Bring to the boil, boil for 3-5 minutes and season with salt and pepper. Cut cheese into cubes.
- 5
Add 2/3 of the cheese to the sauce and dissolve while stirring. Stir in the leek. Cut dumplings into slices. Put meat and dumplings into a greased casserole dish. Spread the sauce over it and sprinkle with the rest of the cheese.
- 6
Bake in the preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: stage 1) for approx. 15 minutes. Garnish with parsley.
Nutrition Facts
840 kcal
43 g
46 g
58 g
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