Paprika Pork Steaks Recipe
Ingredients
| All purpose flour | 3 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| 4 pork shoulder blade steaks, each 1/2 inch thick | ||
| Salad oil | 3 Tablespoon | |
| 2 medium-sized onions, thinly sliced | ||
| Paprika | 1 Tablespoon | |
| Water | 1 Cup (16 tbs) | |
| 2 chicken-flavor bouillon cubes or envelopes | ||
| Sour cream | 1/2 Cup (16 tbs) | |
| 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.)
Chef
