Yield: 4 servings
|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@...
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.