PORK STEAKS WITH MUSHROOMS AND APPENZELLER ALPENBITTER
Oil for frying
12 thin pork steaks (e.g. loin, approx. 50 g each)
¾ tsp salt
A little paprika and pepper
250 g mixed mushrooms (e.g. button mushrooms, oyster mushrooms, chanterelles)
¼ tsp salt
1 dl white wine
1,8 dl single cream for sauces
½ dl Appenzeller Alpenbitter
Salt and pepper to taste
½ bunch of oregano
Heat oil in a frying pan and brown the steaks in portions on each side for approx. 30 seconds each, season. Place steaks in a greased, wide oven dish (approx. 2.25 litres). Slice button mushrooms, halve or quarter other mushrooms depending on their size. Spread over the meat, salt.
Pour wine into the same pan, bring to a boil while stirring and mix with cooking juices, boil down to approx. 1 tbsp. Add cream and Appenzeller Alpenbitter, bring to the boil and season. Finely chop half of the oregano, add and set the rest aside. Pour the sauce over the mushrooms. Bake: approx. 20 min. in the middle of an oven preheated to 220 degrees. Garnish with the remaining oregano before serving.