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Pork Steak "President"

4 servings

Ingredients

• 4 Stk Pork steaks (from the pork knuckle)
• 1 Prise Salt
• 1 Prise Pepper
• 60 g Fat (for browning)
• 1 Stk Onion
• 2 Stk mushrooms
• 80 g ham (finely chopped)
• Parsley (fresh, chopped) (nach Bedarf)
• 1 EL Tomato purée
• 0.06 L White wine
• puff pastry (nach Bedarf)
• 1 Stk Egg (beaten, for glazing)
• 4 Stk Eggs (for fried eggs)
• anchovy fillets (nach Bedarf)
• Olives (stuffed, sliced) (nach Bedarf)
• French fries (nach Bedarf)
• Salad leaves (marinated) (nach Bedarf)
• Asparagus tips (nach Bedarf)
• Mayonnaise (nach Bedarf)
• Tomato ketchup (nach Bedarf)

Instructions

1. Lightly pound four thumb-thick pork steaks (approximately 160 g each) from the pork loin, season with salt and pepper.
2. Quickly brown on both sides until light brown in 60 g hot fat.
3. Remove the meat and let rest on a rack.
4. In the remaining cooking fat, sauté the finely chopped onion, prepared and finely chopped mushrooms, 80 g finely chopped ham, and parsley until translucent.
5. Stir in 1 tablespoon tomato paste and 0.0625 l white wine, season with salt and pepper, and reduce until thick.
6. After cooling, distribute the mixture on knife-blade-thick puff pastry squares cut to the size of the meat.
7. Brush the pastry edges with beaten egg, place the meat on top, and fold the pastry points over.
8. Bake in a preheated oven at medium heat until golden yellow and arrange on plates.
9. Top each steak with a fried egg, place a lattice pattern of finely cut anchovy fillets on top, and fill the spaces with stuffed olive slices.
10. Surround with french fries.
11. Separately serve asparagus tips mixed with mayonnaise and tomato ketchup on marinated salad leaves.

Based on a cookbook by Hans Hofer (1964), adapted with AI.