Pork Steaks with Mushroom Gravy
Source of Recipe
beebee1 @ Somersize Site
Recipe Introduction
Level 1 ~ Pro/Fat
List of Ingredients
2 pork steaks
Sliced mushrooms (fresh or canned)
Chopped onion, to taste
Salt & pepper to taste
1 cup water (more or less)
1/2 to 1 cup sour cream
Recipe
Heat skillet on medium heat, brown steaks. Remove from pan, drain off excess grease. Add chopped onion & saute until clear. Add mushrooms & steaks. Add water. Turn heat to low & simmer for about 30 minutes (could be longer if steaks are thick.) When steaks are tender, remove from pan & turn up heat to medium. Add sour cream & stir until liquid is reduced to thickness of gravy. Great over mashed cauliflower.
This is pretty broad as it depends on the size of the meat & the amount of water to keep it simmering until tender. Once the steaks are done it will depend on how much liquid there is to be reduced for the gravy. I add sour cream until it is the consistency I like.
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* Deb’s notes: I used a pork sirloin roast, cut into steaks (enough to fill a large skillet). I used one whole sweet onion, coarsely chopped. I added granulated garlic with the salt & pepper. Instead of water, I added 1 can (14 ounces) of chicken broth. I used roughly 1 cup of sour cream.
When the meat & veggies were done cooking, I removed the meat. I let the broth reduce a little bit and then added the sour cream. I simmered this until it was thick - about 20 minutes. It got nice and thick, just like flour gravy and didn’t taste “sour” from the sour cream. I served it with mashed cauliflower and green beans.
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