Juicy, fragrant pork shoulder steaks in a cream sauce with mushrooms and onions. Your family will like this dish, and you can prepare it in 25 minutes. You can also use pork chops or pork loin for this recipe!
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Stew steak meat – what is needed for this?
👩🍳 PRO TIP: Leave some fried mushrooms and onions for the frying stage and put them at the end, so they don’t get buried in the sauce.
- Pork. Use pork shoulder steaks, as they are boneless and have only a little fat, so they stay nice and tender. If you like, you can swap them out for pork chops or pork loin steaks.
- Mushrooms. You can also use regular mushrooms, but creamy ones are better because they have a richer flavor than regular white mushrooms. You can also replace the mushrooms with other vegetables – for example, pieces of zucchini or green beans.
Season the pork and fry in a pan with a little oil until golden. Remove and set aside. Then fry the onions, mushrooms and garlic, sprinkle with flour and stir to coat the onions and mushrooms evenly, then pour in the chicken stock, stirring until you have a smooth sauce. Add tomato paste, white wine vinegar and cream. Stir, then add the pork steaks back in and simmer for 10 minutes.
Serve with mashed potatoes, crispy fries or a Greek salad.
👩🍳 If you would rather not cook this dish with various side dishes, cut the pork, place it in a warm Georgian pita and add mushroom sauce. Wrap the lavash in the form of a pancake and enjoy. You can also heat a hamburger bun, put a steak inside and pour sauce over it.
Stewing steak
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Stewed steak recipe
Juicy pork shoulder steaks in a creamy sauce with mushrooms and onions. A great dinner in 25 minutes, on a weekday.
Ingredients
- Olive oil – 3 tbsp. l.
- Boneless pork shoulder steak – 4 pcs.
- Salt – ½ tsp.
- Black pepper – ½ tsp.
- Onion – 1 pc.
- Mushrooms – 6 pcs.
- Garlic – 3 cloves
- Flour – 2 tbsp. l.
- Chicken broth – 360 ml.
- Tomato paste – ½ tbsp. l.
- Wine vinegar – ½ tbsp. l.
- Cream (fat) – 60 ml.
Instructions
Heat 2 tablespoons of oil in a large skillet over medium-high heat.
Sprinkle both sides of the pork steaks with ¼ teaspoon salt and ¼ teaspoon pepper.
Put on a pan and fry for 6–7 minutes, turning once, until golden brown.
Remove from pan and place on a platter.
Add the remaining 1 tablespoon oil to the pan.
Add the sliced onion, sliced mushrooms, and remaining ¼ teaspoon salt and pepper.
Cook for 5 minutes, stirring often, until the onion softens.
Add 3 chopped cloves of garlic. Fry for another minute, stirring.
Sprinkle 2 tablespoons of the flour over the onions and mushrooms and toss to coat them evenly.
Pour in 360 ml. broth, stirring.
Add ½ tablespoon tomato purée, ½ tablespoon white wine vinegar and 60 ml. cream and mix again.
Add the pork steaks back to the pan and simmer for 10 minutes to thicken the sauce and heat the pork steaks.
Sprinkle with fresh parsley before serving.
Your steaks are ready!
Bon appétit!
Notes
- This recipe tastes best when cooked and eaten right away for the most tender pork.
- If you want to prepare a dish for “tomorrow”, then prepare the dish, then cool it, cover it with a lid and send it to the refrigerator.
- Before serving – remove from the fridge 30 minutes before reheating to bring to room temperature, then reheat, covered, in the oven at 180 °C (356 °F) for about 20–25 minutes until piping hot. You will need to stir the sauce a few times when reheating, and may need to add a little water or stock to soften the sauce. Alternatively, you can reheat in a pan (covered) on low heat for about 15–20 minutes until hot. Stir a few times and add a little water or stock if needed.
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Nutrition Information
Serving Size
4 servingsAmount Per Serving Calories 422Total Fat 27gSaturated Fat 9gTrans Fat 1gCholesterol 121mgSodium 1090mgCarbohydrates 9gFiber 1gSugar 2gProtein 35g
If you liked this recipe, then check out this recipe for Steak with Garlic and Butter, Beef Stroganoff with Mushrooms, or Beef with Broccoli.