4 boneless pork neck steaks
2 garlic cloves
6 fresh button mushrooms
4 pickled gherkins
1 tbsp tomato paste
80 ml Cabernet Sauvignon or other red wine
4 bacon slices (100 g)
4 tbsp oil
1/2 tsp sweet paprika
1/2 tsp savory
Salt and black pepper to taste
Flour for coating
Season the steaks with salt and pepper and coat with flour.
Finely chop the garlic. Cut the bacon and gherkins into strips and slice the mushrooms.
Fry the meat in the hot oil for 1 minute per side, then remove. Fry the mushrooms in the same pan for 2 minutes. Add the bacon and gherkins, then add the garlic 1 minute later.
Add the tomato paste, paprika, salt and wine.
Bring the sauce to the boil and return the meat to the pan. Cover and simmer gently for 10–15 minutes, turning halfway through.
If the sauce becomes too thick, add a little hot water to prevent burning.
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