German-style Beer-Braised Pork Steak

Ingredients

• 4 pork steaks (about 6 oz/170g each) 4 pork steaks (about 6 oz/170g each)
• 1 cup (240ml) dark lager or ale 1 cup (240ml) dark lager or ale
• 2 tablespoons Dijon mustard 2 tablespoons Dijon mustard
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 teaspoon caraway seeds 1 teaspoon caraway seeds
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 large onions, thinly sliced 2 large onions, thinly sliced
• 2 tablespoons butter 2 tablespoons butter
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 22g, 8g
• Carbohydrates (total, sugars): 8g, 3g
• Protein: 34g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the dark lager or ale, Dijon mustard, minced garlic, caraway seeds, paprika, salt, and black pepper. Mix well.
2. 2.
   Place the pork steaks in a shallow dish and pour the marinade over them. Ensure the steaks are fully coated. Cover the dish and refrigerate for at least 2 hours, or overnight for best results.
3. 3.
   Heat the vegetable oil in a large skillet over medium-high heat. Remove the pork steaks from the marinade, allowing any excess marinade to drip off, and add them to the skillet. Sear the steaks for about 3-4 minutes on each side until browned. Remove the steaks from the skillet and set aside.
4. 4.
   In the same skillet, melt the butter over medium heat. Add the thinly sliced onions and cook until they are caramelized and golden brown, stirring occasionally. This process may take around 15-20 minutes.
5. 5.
   Return the seared pork steaks to the skillet with the caramelized onions. Pour any remaining marinade over the steaks. Reduce the heat to low, cover the skillet, and let the steaks simmer for about 30-40 minutes, or until the pork is tender and cooked through.
6. 6.
   Once cooked, transfer the pork steaks to a serving platter. Spoon the caramelized onions and beer-based sauce over the steaks. Garnish with fresh parsley.
7. 7.
   Serve the Beer-Braised Pork Steaks hot with your choice of side dishes.

Treat your ingredients with care...

• Pork steaks — Choose boneless pork steaks with a good amount of marbling for juiciness and tenderness.
• Dark lager or ale — Opt for a flavorful and slightly bitter beer to enhance the taste of the dish.
• Caraway seeds — Toast the caraway seeds in a dry skillet for a few minutes to release their aromatic oils before using them in the marinade.

Tips & Tricks

• For a richer flavor, marinate the pork steaks overnight.
• If you prefer a milder taste, reduce the amount of mustard in the marinade.
• Serve the Beer-Braised Pork Steaks with traditional German sides like sauerkraut, potato dumplings, or spaetzle.
• If you don't have access to dark lager or ale, you can substitute with beef broth or stock.
• To achieve a deeper caramelization of the onions, cook them slowly over low heat.

Serving advice

Serve the Beer-Braised Pork Steaks hot, accompanied by a generous portion of caramelized onions and the flavorful beer-based sauce. Garnish with fresh parsley for a pop of color.

Presentation advice

Arrange the Beer-Braised Pork Steaks on a platter, ensuring the caramelized onions are evenly distributed. Drizzle some of the beer-based sauce over the steaks and garnish with fresh parsley. Serve with a side of sauerkraut or potato dumplings for an authentic German presentation.