2x | "The Green Mountain" pork steaks |
100 g | mushrooms according to the season |
80 ml | vegetable stock |
80 ml | plant-based cream |
3 | floury potatoes |
3 | spring onions |
2 tbsp. | peanut oil |
1 tbsp. | white wine vinegar |
1 tbsp. | soya sauce |
a few large carrots | |
salt and pepper | |
nutmeg | |
paprika powder |
1.
For the hash browns, boil the potatoes in salted water with the skin on until they start to soften. Wash the spring onions, then cut off the roots and the dry ends. Halve the onions, rinse under cold running water and drain well.
2.
For the sauce, wash the mushrooms and slice or quarter them if necessary. Heat 2 tbsp of the peanut oil in a large enough pan and fry the mushrooms in it for 3 to 4 minutes. Deglaze with the vinegar, soya sauce and stock, stir in the paprika powder and bring to the boil. Simmer the mixture for about 5 minutes.
3.
Add cream or vegetable substitute and simmer the sauce until it thickens slightly. Season to taste with salt and pepper. If necessary, thicken the sauce with starch mixed in water. Keep the sauce warm.
4.
Peel the potatoes while they are still warm and grate them coarsely using a kitchen grater. Season the potato mixture with salt, pepper and freshly grated nutmeg.
5.
Heat the peanut oil in a large frying pan and fry 4 roughly equal-sized hash browns in several batches. Fry the hash browns for 3 to 4 minutes on each side until golden brown. Then keep warm in a preheated oven.
6.
Sear the TGM pork steaks with peanut oil in a coated frying pan over medium heat for about 5 minutes on each side. Then place in the oven to keep warm.
7.
Sauté the spring onions in the searing pan used for the steaks over a medium heat for 3 to 4 minutes on all sides. Season with salt and pepper.
8.
Arrange a steak on each plate with the spring onions and 2 hash browns, and serve with some of the mushroom sauce.
Tip: if you like, add some herbs (e.g. sprigs of rosemary or thyme) to the pan when cooking the steaks and garnish the mushroom sauce with fresh chive rings.
