Steak au four

A steak au four (French au four - "baked") is a pork steak , which with peppering meat covered with cheese gratin is. It is a hearty type of preparation , especially known in the GDR .

As a rule, pork neck steak is used for this, less often pork neck steak, which is first fried in the pan. The seasoning meat is a preparation of precooked, diced pork in a sauce similar to ragout fin . It is poured over the steak that has been cooked through and baked in the oven together with a layer of sliced ​​cheese ( Gouda ). Side dishes are often french fries and steamed green peas . Occasionally a gravy is served with it. Worcestershire sauce and fresh lemon are typical .

The steak au four can be found on many menus in East German restaurants and can be regarded as a typical dish of the GDR cuisine .