Pan-fried pork steak
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4¾ | pounds | Pork steaks; deboned |
| 1½ | tablespoon | Celery seed |
| 1 | cup | All-purpose flour |
| 4 | tablespoons | Peanut oil or rendered lard |
| 1½ | cup | Paprika Gravy; see * Note |
| Freshly-ground black pepper; to taste | ||
| Salt; to taste | ||
Directions
* Note: See the "Paprika Gravy" recipe which is included in this collection.
Debone the pork steaks and pound them out to ⅛-inch thickness. Rub both sides of the steak with celery seeds. Place the flour in a large bowl and season to taste with salt and pepper. Dredge the pork in the seasoned flour and pan-fry in lard or peanut oil over medium heat until golden brown on both sides. Serve with Paprika Gravy.
Comments: When I had this dish in Budapest I was surprised at the bright flavor. The Hungarians love pork and this treatment is just wonderful. It took Craig, my assistant, and me a minute to figure this one out, but we finally realized the key was the celery seeds.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 09-18-1991 issue - The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
07-15-1994
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.