7 December 2015
Midweek braised pork steaks with mushrooms
In days gone by (more days than I care to consider), I used to write a blog on another platform. When that closed, I saved all my recipes and pictures and although I have cherry picked from them over the years, I have been meaning to get back to them in some kind of structured way.
So I shall be including them as I go along and these posts are going to be fairly brief (blessedly so, you may say) but they all represent a recipe that I think is worth passing on.
The first of which is this, my midweek braised pork steaks with mushrooms.
Firstly, I just happened to have some home made pork stock in the freezer. However, if you don't have that and need to use a stock cube, you may want to include a finely chopped carrot in with the onion, celery & garlic. This will give the sweetness and a further depth to the flavour of the sauce/gravy.
Secondly, the pork steaks I have used here are loin steaks. As such they don't need a lot of cooking to become tender, unlike a leg or shoulder steak. Hence you might need to adjust the braising time to suit whichever cut you have at the time.
Lastly, the Bisto Best gravy granules aren't essential if you're ethically opposed to them for some reason, just use whichever thickener you prefer - cornflour, or plain flour, or some other proprietary brand. I use Bisto Best because a) they provide the best flavour of all the gravy products available and b) they mix in really easily, without leaving great sticky clumps of goo. Goo is definitely not essential to the success of your pork dinner.
MIDWEEK BRAISED PORK STEAKS WITH MUSHROOMS (serves 3)
1 tbsp rapeseed or olive oil
3 pork steaks (I used 2 each as they were very thin, so 6 in all)
1 onion, chopped finely
2 sticks celery, chopped finely
(1 carrot, chopped finely - optional)
1 large clove of garlic, roughly chopped
sea salt and black pepper
750ml home made pork stock (or chicken - or at a pinch, use 1.5 good low salt stock cubes)
125g chestnut mushrooms, cleaned and quartered
1 tbsp Bisto Best pork gravy granules.
Heat the oil in a deep frying pan or wok until smoking hot, then add the pork steaks (three at a time, if necessary, so as not to overcrowd the pan) and brown them lightly on both sides. Remove to keep warm on a plate.
Once all the steaks are browned, reduce the heat and add a little more oil if necessary, then add the onion, celery and garlic (plus the carrot, if you're using it). Stir fry gently until softened and just beginning to colour.
Replace the pork back into the pan and add the stock and mushrooms. Stir to combine.
Bring up to a lively simmer and taste for seasoning. Adjust if necessary. Place a lid onto the pan and cook for 30 minutes or so, stirring occasionally, until the pork is tender.
Remove the pan from the heat and add the gravy granules, stirring quickly to prevent any lumps.
Serve with steamed new potatoes and an assortment of in season vegetables.