IOWA PORK STEAK RECIPE | ALLRECIPES
Easy and tasty recipe for fork tender pork steaks.
Provided by CATMANIACS
Categories Pork Recipes
Total Time 2 hours 0 minutes
Prep Time 15 minutes
Cook Time 1 hours 45 minutes
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat oil in a large heavy skillet over medium-high heat. Brown steaks for 3 to 5 minutes on each side. While browning, season both sides with onion powder, garlic powder, salt and pepper. Transfer steaks to a 9x13 inch casserole dish, and sprinkle with chopped onion and sliced mushrooms.
- In a small bowl, combine condensed mushroom soup, water, onion soup mix and Worcestershire sauce. Mix until smooth, and pour over steaks. Cover pan with aluminum foil.
- Bake in preheated oven for 90 minutes.
Nutrition Facts : Calories 417 calories, CarbohydrateContent 21.9 g, CholesterolContent 75.7 mg, FatContent 24 g, FiberContent 2.6 g, ProteinContent 28.9 g, SaturatedFatContent 6 g, SodiumContent 1969.1 mg, SugarContent 6.5 g
ONION AND PEPPER SMOTHERED ROUND STEAK RECIPE | FOOD NET…
Provided by Food Network
Categories main-dish
Total Time 1 hours 45 minutes
Prep Time 15 minutes
Cook Time 1 hours 30 minutes
Yield 5 cups beef and gravy, about 6 servings
Number Of Ingredients 20
Steps:
- Combine the meat with the Essence and flour in a mixing bowl and toss to combine.
- Heat the oil in a large cast iron Dutch oven or high-sided skillet over medium-high heat and brown the meat, in batches, until browned on all sides, 4 to 5 minutes. Add 2 cups of the chicken broth and stir, scraping the bottom and sides of the pan to loosen any browned particles. Add the onions, bell peppers, salt, cayenne, and black pepper. Cook, stirring frequently, for 6 to 8 minutes, or until the vegetables are wilted. Reduce the heat to medium. Cover and cook, stirring occasionally, for 15 minutes. Add the remaining cup of broth and continue to cook, uncovered, for about 1 hour longer, or until the meat is very tender and the gravy is thickened and flavorful. Add the parsley and serve immediately over white rice, if using.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
- Published by William Morrow, 1993.
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