Neck Steaks with Onion-Mustard Sauce and Fried Potatoes

Preparation (about 60 min):

Clean and make potatoes, peel, cool, cut into slices. Peel onion, cut into rings. Clean spring onions and cut into rolls. Chop chives, slice pickles and dice smoked bacon.

Clean radishes and cut them into roses. Rub off marjoram.

Season neck steaks with salt and pepper, roast in hot canola oil on both sides until juicy. Fry onions and spring onions in hot rapeseed oil, add paradeis pulp, fry, extinguish with clear soup, fill up with veal stock, add mustard and smoked bacon, roll lightly, season with salt and pepper. Roast potatoes in hot rapeseed oil until golden, add caraway seeds, pickles and marjoram, season with salt and pepper, fold in chives.

Arrange steak on plate, form onion-mustard sauce over it, pile fried potatoes next to it, garnish with radishes.

526 Kcal – 28 g fat – 45 g egg white – 24 g carbohydrates – 2 Be

Our tip: Use a deliciously spicy bacon for a delicious touch!

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