Pork Steaks in Beer Pickle

1. rub steaks in a work bowl with 1 tbsp. oil and mustard and season with coarse pepper. Peel onions and cut lengthwise into strips. Pluck marjoram from stems. Sprinkle onions and marjoram over meat, pour 150 ml of Pilsener and mix. Seal and keep remaining beer. Cover meat with foil and pickle for at least 8 hours, preferably overnight.

2. remove peel from potatoes, cut into quarters and boil in salted water. In the meantime, remove horseradish from peel and grate on the fine side of a household grater. Heat milk, melt butter in it, season milk with salt, grated nutmeg and half of horseradish, let it boil and set aside. Put the rest of the horseradish aside. Mash cooked potatoes and stir through with milk.

Heat white wine, orange marmalade and sugar. Remove peel from apples, cut into six parts and remove core. Add the apple slices to the wine form and gently wilt in the closed saucepan over low heat for 8 min.

Remove the steaks from the marinade and dry well with kitchen roll. Pour the pickle through a sieve, keeping the onions and marjoram. Heat 2 tbsp oil in a frying pan. Fry steaks in it at high temperature until golden brown, extinguish with the remaining beer, then add onions and marjoram from the pickle. Cook the steaks in the frying pan in the heated stove at 200 °C on the top rack for 15 min (remove the pan handle beforehand).

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