Steaks, horseradish and sauerkraut
This is a somewhat unusual recipe, in which the flavors of sauerkraut, sour cream, and horseradish permeate giving a special flavor to meat and potatoes. If you like the flavors of sauerkraut and horseradish, embark on a small adventure in the wake of this recipe, whose baked ingredients are a guarantee of a rhapsody of flavors in the palate… ..
Preparation steps
- The basis of this recipe is an even more unusual but distinctive recipe, which I posted here two years ago. It is also about horseradish and sauerkraut but in combination with salmon. Since salmon is a rarity in my kitchen, I was thinking about how to adapt this recipe, with small modifications, to the pork steaks closer to us. Today, this dish, of course with my homemade sauerkraut, appeared in my kitchen, so I am happy to publish this recipe as well.
- Prepare all the ingredients: peel the potatoes and cut them into slices, cut the sauerkraut into noodles, finely chop the onion, cut the meat into steaks, and peel and grate a piece of horseradish.
- Sprinkle the pork steaks with and pepper, and with two cloves of garlic, fry in a pan on oil or fat on both sides until half done, then take out and keep warm.
- Fry the onion in the fat from the roasting meat until it becomes glassy, add the sauerkraut and simmer a bit, then add 2 dl of water and a bay leaf. Cook for 15 minutes and then drain the cabbage but save the liquid.
- Potatoes cut into slices and boil for 5 minutes in salted water, then drain.
- Arrange sauerkraut in an oiled baking sheet, arrange roasted steaks on it ......
- ..... and then cover everything with slices of potatoes.
- Put cream mixed with horseradish in the preserved juice from cooking cabbage, add salt and pepper, then pour over sauerkraut, meat and potatoes.
- Bake in the oven at 200 ° C for 30-40 minutes until the potatoes are golden brown.
- Serve warm.
