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Paprika Pork Steaks

Western.Chefs's picture
  All purpose flour 3 Tablespoon
  Salt 1⁄2 Teaspoon
  Pork shoulder blade steaks 4 (Each 1/2 Inch Thick)
  Salad oil 3 Tablespoon
  Onions 2 Medium, thinly sliced
  Paprika 1 Tablespoon
  Water 1 Cup (16 tbs)
  Chicken flavor bouillon cubes 2 (Envelopes)
  Sour cream 1⁄2 Cup (8 tbs)
  Hot cooked noodles 1⁄2 Cup (8 tbs)

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.)

Recipe Summary

Difficulty Level: 
Meaty, Rich

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Average: 4.3 (20 votes)

1 Comment

Angela9876's picture
Delicious! This is a great recipe to use when feeding a large family with an inexpensive cut of pork. Very easy, and completely delicious.