Paprika Pork Steaks Recipe
I grew up eating this Paprika Pork Steaks frequently and am happy to share this recipe with you. The most essential ingredient in Paprika Pork Steaks is always Pork. You do not need to be a gourmet to gauge how delicious and flavorful this dish is.
Ingredients
3 tablespoons all-purpose flour
1/2 teaspoon salt
4 pork shoulder blade steaks, each 1/2 inch thick
3 tablespoons salad oil
2 medium-sized onions, thinly sliced
1 tablespoon paprika
1 cup water
2 chicken-flavor bouillon cubes or envelopes
1/2 cup sour cream
Hot cooked noodles
Directions
1. On waxed paper, mix flour and salt. Dip pork shoulder steaks into flour mixture to coat lightly; reserve remaining flour mixture. In 12-inch skillet over medium-high heat, in hot salad oil, cook 2 pork steaks until well browned on both sides, about 8 minutes, removing steaks from skillet as they brown. Repeat with remaining steaks.
2. In drippings remaining in skillet, cook onions 2 minutes, stirring constantly. Stir in paprika and remaining flour mixture until blended; cook 1 minute. Gradually stir in water and bouillon. Return pork steaks to skillet; heat to boiling. Reduce heat to low; cover and simmer 45 minutes to 1 hour, until steaks are fork-tender, turning once.
3. Remove pork steaks from skillet to warm platter. Skim fat from sauce in skillet. With wire whisk, stir in sour cream until blended; heat through. (Do not boil or mixture will curdle.)
2. In drippings remaining in skillet, cook onions 2 minutes, stirring constantly. Stir in paprika and remaining flour mixture until blended; cook 1 minute. Gradually stir in water and bouillon. Return pork steaks to skillet; heat to boiling. Reduce heat to low; cover and simmer 45 minutes to 1 hour, until steaks are fork-tender, turning once.
3. Remove pork steaks from skillet to warm platter. Skim fat from sauce in skillet. With wire whisk, stir in sour cream until blended; heat through. (Do not boil or mixture will curdle.)
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