Fruity, spicy and wonderful refined – the Dutch steaks bring out a wonderful mixture tender meat,, creamy curdspicy cream cheese and the sweet aroma of Pear On the plate. This special combination was popular in the GDR when there was something extraordinary was allowed. The court is rounded off by a fine Cream saucerefined with Pear juicea touch horseradish and a pinch currythat gives the whole a slightly spicy note. Perfect for everyone who wants to enjoy classic ingredients in a new, surprising way.
We need these ingredients …
- 4 powder steaks
- Fried fat
- Salt
- pepper
- 150 g curk
- 75 g cream cheese (exquisite cream cheese with spice herbs)
- 4 steamed pear halves
- 6 tablespoons of cream
- 4 tablespoons of pear juice
- 1 teaspoon of horseradish
- curry
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And so it is done …
Cut off the fat edges from the tapped steaks, cut them into small pieces, fry, supplement with further fat and fry the meat slices on both sides in it, season and keep warm. Mix the curd and cheese, distribute on the steaks, each place a heated pear half. Those from cream, pear juice, horseradish, curry and salt only heated up sauce, do not cook, and pour over the meat. Apply immediately. – The fried stock can only be mixed with little cream and seasoned with curry.
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