Pork Steaks in Creamy Mushroom Gravy
INGREDIENTS
3 Pork Shoulder Blade Steaks 2 Teaspoons of Montreal Steak Seasoning 3 Tablespoons of Olive Oil 1 Family Sized (22 Ounce) Can of Cream of Mushroom Soup 1 Cup of Chopped Portobello Mushrooms or 2 Cans, Drained 4 Tablespoons of Minced Garlic 1 Cup of Water 2 Tablespoons of Worcestershire Sauce GARNISH 1 Large Green Pepper, Cut into Strips 1 Large Onion, Cut into Big Slices GARLIC BUTTER POTATOES 6 Potatoes, Cut into Slices 2 Cups of Water 1 Tablespoon of Lawry's Garlic Salt 1/2 Stick of Butter, Cut into Pieces 3 Tablespoons of Chopped Parsley |
Optional Garnish with Onions and Peppers
Step One: Sear the Seasoned Pork Steaks on Both Sides
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Step Two: Heat the Soup, Mushrooms and Worcestershire Sauce
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Step Three: Pour the Gravy Over the Seared Pork Steaks. Set Aside.
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Step Four: Slice 6 Potatoes and Top with Butter and Seasonings
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Bake Pork and Potatoes at 400 Degrees for 40 Minutes
Sauté the Onions and Peppers as the Meal Cooks
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Top the Finished Pork Steaks with Sauteed Peppers and Onions
Tips for Making Larger Batches of Pork for Big Families
When I'm making more than three pork steaks at a time, I turn to my electric skillet. The skillet allows me to brown four pork steaks at one time. I can then add the sauce, cover the skillet and simmer the steaks until tender. If I need to do eight pork steaks for company, I'll fry two batches of meat, set it aside and make the gravy in the pan. I will then cut the meat from the bone and drop the smaller pieces into the electric skillet to simmer for 30 minutes.
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