Pork And Potato Supper
|Pork blade/Arm steak||6|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Condensed chicken broth||10 1⁄2 Ounce (1 Can)|
|Potatoes||4 Medium, peeled and sliced 1/2 inch thick|
|Onions||2 Medium, thinly sliced|
|Snipped parsley||2 Tablespoon|
Trim the excess fat from pork steaks.
In a large skillet heat the trimmings till about 2 tablespoons fat accumulate; discard the trimmings.
Combine flour, 1 teaspoon salt, and dash pepper; coat meat with flour mixture.
In skillet brown steaks on both sides in hot fat, about 10 to 15 minutes.
Drain off any excess fat.
Cover tightly and simmer till almost tender, about 25 to 30 minutes.
Place potato and onion slices over meat; season with salt and pepper.
Cover and simmer till potatoes are tender, about 25 to 30 minutes longer.
Sprinkle with parsley and paprika.