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Pan-Fried Pork Steaks With Hungarian Gravy
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The rich gravy is the key to this delicious pork recipe. It's slowly cooked to fully develop the flavors.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
2 reviews
ingredients
Hungarian Gravy
1 1/2 tablespoon Hungarian paprika, or to taste
1 tablespoon oil
1 clove garlic, chopped
1 cup seeded and chopped green bell peppers
1 cup onion, chopped
1/2 cup tomatoes, chopped
1 teaspoon chicken base or chicken bouillon granules
6 cups beef stock
freshly-ground black pepper, to taste
salt, to taste
1 cup sour cream
3/4 cup all-purpose flour
Pork Steaks
4 3/4 pounds boneless pork steaks, 1/8th-inch thick
1 1/2 tablespoon celery seed
1 cup all-purpose flour
4 tablespoons peanut oil
ground black pepper, to taste
salt, to taste
directions
For the Hungarian gravy:
Heat the oil in a 5-quart saucepan or dutch oven over medium heat. Add the garlic, green pepper, onion, and tomatoes. Cook, stirring, for 3-5 minutes or until the pepper and onion are softened.
Add the chicken base and beef stock to the pan. Season to taste with salt and pepper. Bring to a boil then cover and reduce the heat to a simmer for 30 minutes.
Combine the sour cream and flour in a medium bowl with a wire whisk until the flour is mixed in (make sure all lumps are gone). Add about 1 cup of the hot gravy mixture to the sour cream mixture and stir quickly to combine. This will help prevent the sour cream from curdling.
Remove the gravy from the heat and quickly stir the sour cream mixture into the pan, mixing well to combine. Return the pan to the heat and cook for 15 minutes on a very low simmer.
Meanwhile, rub the pork with the celery seed and set aside.
Place the flour in a shallow bowl and season as desired with salt and pepper.
Heat the oil in a large, wide skillet over medium heat.
Dredge the pork steaks in the seasoned flour and place in the hot oil. Cook over medium heat until golden brown on both sides.
Strain the gravy then serve with the pork.
tools needed
Knife: For chopping the vegetables.
Cutting Board: Used while chopping the garlic, bell pepper, etc.
5-quart Saucepan or Dutch Oven: For cooking the Hungarian gravy.
Medium Bowl: For combining the sour cream and flour to thicken the gravy.
Measuring Cups and Spoons: To measure out the various ingredients such as celery seed, flour, and beef stock.
Wire Whisk: To mix the sour cream and flour in the bowl.
Shallow Bowl or Dish: Used for dredging the pork steaks in the seasoned flour before pan-frying.
Large, Wide Skillet: To pan-fry the pork steaks until they are golden brown on both sides. A cast iron skillet works great for this.
nutrition data
728 calories, 42 grams fat, 28 grams carbohydrates, 55 grams protein per serving.
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reviews & comments
October 27, 2016
I found the gravy to be simple to make, just takes a while because it has to simmer. The pork steaks only take a couple of minutes to cook so start the gravy first then start prepping the pork.
November 2, 2013
The gravy is a little bit of work but worth it! Wow is it flavorful. You could use that on any pork or beef dish actually. Will be making this recipe again for sure.