Pork steak Holzfeller

Ingredients

• 250 g pork neck steak
• 2 heads of onion
• 100 g wheat flour
• 50 g powdered demi-glace sauce
• 180 g mashed potatoes
• 100 g sauerkraut (preferably German)
• 10 g fresh marjoram
• 10 g juniper berries
• 50 g dry white wine
• Vegetable oil for frying
• butter for frying

Cooking

Step 1

Marinate pork steak in white wine and marjoram for 30 minutes. Remove from marinade, dry and roll in flour. After the steak is taken out of the marinade, roll in flour. Fry in a pan in oil on both sides until golden brown. Transfer the steak to a saucepan, pour over the marinade, add a little water and salt. Cover the saucepan with a lid and simmer over low heat for 40-50 minutes until fully cooked. The meat should become very soft.

Step 2

Prepare the sauce. Cut one onion into half rings. Fry in a pan in butter with the addition of juniper berries until golden brown. Add the demi-glace diluted with water and simmer until the sauce thickens.

Step 3

Cut the remaining onion into rings, bread in flour and fry in a large amount of vegetable oil. Dry on a napkin.

Step 4

Warm German cabbage in the microwave or in a pan. Transfer to the center of the plate. Put the steak on top, on it - onion fries. On the sides on four sides, lay out mashed potatoes from a pastry bag. Divide the sauce between servings of puree. If desired, you can decorate with cherry tomatoes and a sprig of greens.