Summary

Ingredients

• 6 pork steak (s) (minute steaks) approx. 80 g each
• 12 fresh sage leaves, half chopped
• 6 slices bacon
• 1 tablespoon plant cream (Culiness)
• 200 ml vegetable stock
• 1 teaspoon brandy
• 100 ml cream
• Salt and pepper, black from the mill
• possibly sauce thickener, light

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Instructions

1. Pepper and lightly salt the minute steaks on one side. Pepper on the other side, top with a slice of bacon and a leaf of sage, pinch with a toothpick. Fry in hot fat for 2 - 3 minutes on each side, remove and keep warm (I always make it in aluminum foil at 50 ° C in the oven).
2. Pour the broth into the pan, bring to the boil, add the brandy and the remaining, finely chopped sage leaves and allow to reduce briefly. Add the cream and season with pepper and possibly a little salt. Bring to the boil briefly, bind with a light sauce thickener if necessary, then switch off the plate, place the steaks in the pan and let them steep briefly with the lid on. I usually make french fries and a green salad with it!
3. Tip: Sometimes, after taking the steaks out of the pan, I stir 1 tablespoon of tomato paste into the meat stock, then add the broth and so on. Gives the whole thing a tomato note. But be sure to use the salt sparingly!