Butterfly Pork Steaks With Two Sauces Recipe
Ingredients
| 2 butterfly pork steaks | ||
| Oil | 3 Teaspoon | |
| CARAWAY SAUCE | ||
| Caraway seeds | 1 Teaspoon | |
| Plain flour | 2 Teaspoon | |
| Chicken | 1 Small, crumbled | |
| Water | 1/2 Cup (16 tbs) | |
| Tomato Paste | 2 Teaspoon | |
| 1 tablespoon brown vinegar | ||
| Brown sugar | 1 Teaspoon | |
| RED CURRANT JELLY SAUCE | ||
| Red currant jelly | 1 Tablespoon | |
| Chives | 1 Tablespoon, chopped | |
Directions
1.
Use sharp knife to trim excess fat from pork.
Heat oil in large frying pan, add pork to pan in single layer.
Cook over high heat for about 5 minutes on each side or until golden brown and tender.
Remove pork from pan, cover, keep warm in very slow oven while making sauce.
Drain away pan drippings except for 2 teaspoons.
2.
Caraway Sauce: Heat pan drippings in frying pan, add seeds, cover, cook for about 1 minute or until seeds begin to crack.
Add flour, stir constantly over high heat for about 1 minute or until mixture browns lightly.
3.
Remove pan from heat, gradually stir in combined stock cube and water; stir until smooth.
Stir in tomato paste, vinegar and sugar.
Return pan to heat, stir constantly over high heat until mixture boils and thickens.
4.
Red Currant Jelly Sauce: Heat pan drippings in frying pan, add flour, stir constantly over high heat until mixture browns lightly.
5.
Remove pan from heat, gradually stir in the combined stock cube and water, stir until smooth.
Return pan to heat, stir constantly over high heat until mixture boils and thickens.
6.
Stir in jelly and chives, serve immediately.
We like to leave small pieces of jelly suspended in the sauce; if you prefer, continue to stir over heat until jelly is melted.
Serve with vegetables of your choice.
Use sharp knife to trim excess fat from pork.
Heat oil in large frying pan, add pork to pan in single layer.
Cook over high heat for about 5 minutes on each side or until golden brown and tender.
Remove pork from pan, cover, keep warm in very slow oven while making sauce.
Drain away pan drippings except for 2 teaspoons.
2.
Caraway Sauce: Heat pan drippings in frying pan, add seeds, cover, cook for about 1 minute or until seeds begin to crack.
Add flour, stir constantly over high heat for about 1 minute or until mixture browns lightly.
3.
Remove pan from heat, gradually stir in combined stock cube and water; stir until smooth.
Stir in tomato paste, vinegar and sugar.
Return pan to heat, stir constantly over high heat until mixture boils and thickens.
4.
Red Currant Jelly Sauce: Heat pan drippings in frying pan, add flour, stir constantly over high heat until mixture browns lightly.
5.
Remove pan from heat, gradually stir in the combined stock cube and water, stir until smooth.
Return pan to heat, stir constantly over high heat until mixture boils and thickens.
6.
Stir in jelly and chives, serve immediately.
We like to leave small pieces of jelly suspended in the sauce; if you prefer, continue to stir over heat until jelly is melted.
Serve with vegetables of your choice.
Chef
