When The Husband and I were first getting to know each other, he would come over to my Mom’s place every Monday night for dinner and every Monday without fail, she would make Kassler steak. You see, the Mothership was not the type who’d spend hours cooking but this is ideal if you want something quick and fuss-free. I marinated the steaks for two hours but if you’re pressed for time, you can do this for half an hour or the night before, in which case you just whip them out of the fridge and fry them for a few minutes. Convenient much?
Kassler is a cured cut of meat (meaning it’s been salted and smoked) so it’s already quite salty. As a result, don’t add any salt until you’ve tasted the final product. The sauce will caramelise, topping off the delicious flavour of the Kassler steaks. Serve with mashed potatoes and, if you want to be very traditional, sauerkraut.
Easy Kassler Steaks
- 4 Kassler steaks
- ½ cup apple juice
- 2 tablespoons lemon juice
- 1 sprig fresh rosemary (you can use a teaspoon of dried rosemary)
- 1 tablespoon olive oil