Old Saxon Cobbler Pan
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 steak (s)
- salt and pepper
- 1 teaspoon clarified butter
- 250 ml sauce
- 200 g pear (s), ripe
- Caraway seed
- marjoram
- pepper
- 100 ml buttermilk
- Ground cinnamon
- 300 g douh (potato douh)
- 1 tablespoon clarified butter
Print Recipe
Pin Recipe Instructions
- Lightly pound the steaks, season with salt and pepper, fry quickly on both sides in clarified butter. Pour the basic brown sauce on top and let the steaks stew in it for 15-20 minutes.
- Peel and core the pears, cut into wedges, add to the sauce and let simmer. Season with caraway seeds, marjoram and green peppercorns.
- In the meantime, form a cake from the potato mixture and bake on both sides in hot clarified butter.
- Add the buttermilk to the pear sauce, season with salt, pepper and a little cinnamon. Arrange the potato biscuits, prepare the steaks and serve with the pear sauce.
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