I may have mentioned once or twice that getting a good steak is not easy here.
We’ll buy the same cut from the same butcher. The first time will be wonderful; the second…. no.
Part of the problem is us, we acknowledge.
We want a thick steak.
The French (and other Europeans) don’t. They prefer steaks to be no more than 1/2″, if that.
Obviously they know something we refuse to learn.
I may have also mentioned once or twice that the pork is wonderful…. Especially when I buy a whole pork loin and slice my own (thick) chops.
If one can have a ‘Chicken-Fried Steak’ why not a ‘Pork’ steak?
I usually made these mushrooms to go with steak in the U.S..
There you have it:
Pork ‘Steak’ with Sautéed Mushrooms
Total time: 20 minutes
- 2 slices boneless pork loin, 6oz (180gr) each, trimmed
- 2 tsp olive oil
- 1/2 tsp paprika
- 1/4 tsp ground celery
- 4oz (120gr) mushrooms
- 1 tbs Worcestershire sauce
- 1 tsp butter
- 1 tsp olive oil
- Clean mushrooms and thickly slice.
- Heat 1 tsp butter, t tsp olive oil and Worcestershire in medium nonstick skillet over medium heat.
- Add mushrooms and sauté, stirring frequently, until they are dark and glazed, about 10 minutes. You may have to turn the heat down a bit after 7 or 8 minutes.
- Set aside and partially cover to keep warm.
- Heat a grill pan over medium-high heat.
- When very hot, add t tsp olive oil and pork.
- Sprinkle top of pork with paprika and ground celery.
- Brown well, about 4 minutes, then turn.
- Sprinkle the other side with paprika and celery.
- Continue to cook until done the way you like…. We like pink You could turn off the heat and cover for a minute or two to finish.
- Serve with mushrooms on the side
Mon mari has a nice little set-up at the moment.
He’s set-up a make-shift table in the TV room – which also has the Christmas tree and big fireplace.
So, as he is working on the doors for the cabinets in the pantry, he can also celebrate the season with a nice roaring fire and the Christmas lights on.
Not to mention watching whatever
crap fascinating shows are on daytime TV.
Progress is being made…..
Yes, they’re high. I can barely reach the bottom shelf but having them go all the way to the ceiling will help keep down the cobwebs.
And mon mari has step ladders….
If you want nutrition information for the recipe, try this site: Calorie Count