Paprika Pork Steaks
|All purpose flour||3 Tablespoon|
|Pork shoulder blade steaks||4 (Each 1/2 Inch Thick)|
|Salad oil||3 Tablespoon|
|Onions||2 Medium, thinly sliced|
|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.)