Back Steaks From the Pork Salmon with Feta and Tomato a …

A delicious mushroom dish for any occasion!

Remove the skin from the onions and cut into strips. Remove the garlic from the skin and cut into fine leaves. Peel tomatoes, remove seeds, cut into small cubes. Cut cheese into small cubes.

Clean and chop chives and parsley. Cut cress into small pieces. Mushrooms, zucchini, mushrooms with paper towels well rub off, Schwammerln in corners cut. Cut zucchini into small cubes.

Season back steaks with pepper.

Brown meat in hot rapeseed oil on both sides, add rosemary sprigs and brown. Put meat on top and pull it leisurely to the point. Transfer meat to a fresh ovenproof pan, add tomatoes, feta cubes on top and bake briefly in the oven at 170 to 180 °C.

Sauté onions and garlic in a little hot rapeseed oil, add zucchini and mushrooms, sauté briefly, pour in veal stock, add chives and parsley, season with salt and pepper, add whipped cream and reduce briefly.

Serve:

Arrange zucchini mushroom ragout as a bed on flat plate, place steaks on top, sprinkle with cress and garnish with lemon balm.

Nutritional values per person:

393 Kcal – 19 g fat – 48 g egg white – 6 g carbohydrates – 0, 5 Be (bread units) : O title : Back steaks of the pork salmon with feta and tomatoes : > on zucchini mushroom ragout

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