Pan-fried pork steak

Yield: 4 servings

Measure 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
\N \N Freshly-ground black pepper; to taste
\N \N Salt; to taste

* 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@...


Recipe by: Jeff Smith

Converted by MM_Buster v2.0l.

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