Steak au four: This GDR classic is the ultimate tip for meat lovers - today
Created: 09/15/2022, 08:00
By: Anne Tessin
recipes from the past.
These are not always popular classics, but also dishes that are now rather unknown.
Does steak au four deserve a comeback?
Meat lovers have it tough these days.
Meat consumption is becoming increasingly expensive, falling out of favor with more and more people and being replaced by a vegetarian or even vegan diet.
Today's recipe goes against this trend and that's no wonder, after all it comes from a bygone era.
Steak au four is a GDR classic (like moss cake) that you should know about.
In short, the dish is meat that is baked with meat and cheese.
In the HO restaurants (HO = trade organization) you could order steak au four and even today you can find the dish in many restaurants from Thuringia to Mecklenburg-Western Pomerania on the menu.
Does that make you curious?
Steak au four: You need these ingredients for the GDR recipe from the oven
Makes 8 scalloped steaks
For the seasoned meat:
600g chicken breast
0.5 bunch of soup greens
500ml of water
1 bay leaf 0.5 tsp allspice
100 g mushrooms, thinly sliced
50 grams of butter
40 grams of flour
100 ml white wine, dry
2 egg yolks (so separate eggs very quickly)
100 grams of cream
1 tbsp Worcestershire sauce
Salt pepper
For the steaks and to finish:
8 pork neck steaks
320 g cheese, grated (e.g. Gouda)
some butter in flakes
2 lemons
Worcester sauce
How to prepare the GDR classic steak au four
First season the steaks with pepper and salt and sear them on both sides in hot fat.
Then remove them from the pan and set them aside wrapped in aluminum foil.
Simmer the chicken breasts with the greens, bay leaf and allspice in about a liter of water until tender, remove from the chicken broth and allow the meat to cool.
Heat the butter in a pan until liquid, add the flour and stir.
Pour in the white wine, stirring constantly, and stir until there are no more lumps in the roux.
Stir in the chicken broth, ladleful at a time, until you get a creamy consistency.
Finally, fold in the diced chicken and the sliced mushrooms and let everything boil up again briefly.
Finally, stir in the egg yolk and the cream and taste the finished seasoned meat with a little lemon juice, salt and pepper.
Then, while still warm, place the pork steaks in a casserole dish and spread the hot seasoned meat on top until everything is well coated.
Sprinkle the grated cheese over it, place a few knobs of butter on top and gratinate the steak au four in the preheated oven with top heat or with the grill function for about 20 minutes until the cheese is lightly browned.
Traditionally, steak au four fries are eaten and the meat is refined with fresh lemon juice and Worcestershire sauce.
Cook it up and enjoy a piece of nostalgia.
