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🍽️ Juicy Pork Steaks with Fresh Spring Vegetables and Small Potato Dumplings

651 kcal · 30 min · 4 servings

Juicy Pork Steaks with Fresh Spring Vegetables and Small Potato Dumplings Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Fill a large pot with about 4 liters of water and add salt. Bring the water to a boil.
  2. 2. Peel the carrots and kohlrabi. Cut the vegetables into coarse cubes.
  3. 3. Wash the chives thoroughly. Shake them dry and cut them into fine rings.
  4. 4. Rinse the pork steaks. Pat them dry with kitchen paper. Cut the steaks in half across the middle.
  5. 5. Add the mini dumplings to the boiling salted water. The water should not be bubbling vigorously.
  6. 6. Let the dumplings cook covered for about 12 minutes.
  7. 7. Remove the dumplings with a slotted spoon. Place them on a large plate and set aside.
  8. 8. Heat 2 tablespoons of oil and 1 tablespoon of butter in a pan over medium heat.
  9. 9. Add the vegetable cubes to the pan.
  10. 10. Add 1 teaspoon of sugar. Sweat the vegetables for about 3 minutes.
  11. 11. Lightly salt the vegetables.
  12. 12. Add 4 tablespoons of water. Let the vegetables cook covered for about 15 minutes.
  13. 13. Stir in cream, mustard, and the chopped chives into the vegetables.
  14. 14. Season the vegetable filling with salt.
  15. 15. Let the mixture come to a brief boil. Remove the pan from the heat.
  16. 16. Heat 3 tablespoons of oil in another pan over medium to high heat.
  17. 17. Fry the pork steaks on all sides for about 3 minutes.
  18. 18. Remove the steaks from the pan.
  19. 19. Wrap the steaks in aluminum foil.
  20. 20. Season the steaks generously with salt and pepper.
  21. 21. Set the steaks aside until you are ready to serve.
  22. 22. Add 1 tablespoon of butter to the pan drippings.
  23. 23. Toss the mini dumplings in the butter over medium heat for about 2 minutes.
  24. 24. Plate the vegetables and mini dumplings.
  25. 25. Place the steaks next to the vegetables. Serve the dish.

Nutrition per serving