Tex's Pork Steak in Onion Gravy 🐷🍲. Put the meat back into the pan, increase the heat to medium low, then stir in ¾ of the gravy. Pat the steaks dry with a paper towel. Then, season the steaks with garlic salt and pepper.
Pour two cups of beef broth over the steaks.
Pour another cup of beef broth over the steaks and add the onions and garlic.
Thinly sliced, yet large enough to satisfy any appetite, Pork Steaks (also known as Blade Steaks) are a budget-friendly cut of pork, rich in marbling and loaded with big flavor.
You can have Tex's Pork Steak in Onion Gravy 🐷🍲 using 14 ingredients and 8 steps. Here is how you cook that.
Ingredients of Tex's Pork Steak in Onion Gravy 🐷🍲
- You need 1 of pork loin steak.
- You need 1 of large onion.
- Prepare 2 tbsp of groundnut or rapeseed oil.
- You need 1 tbsp of unsalted butter.
- You need 1 tsp of soft brown sugar.
- Prepare 1/4 cup of red wine vinegar.
- Prepare of ⚫.
- You need of ⚫ Gravy⚫.
- You need 3/4 liter (1 1/2 pints) of hot water.
- Prepare 1 of beef OXO cube.
- Prepare 2 tbsp of beef gravy granules.
- It's 1 tablespoon of Worcestershire sauce.
- You need 1 tbsp of tomato ketchup.
- It's of sea salt and freshly ground black pepper.
This is an easy, one-pan dinner idea for tender, flavorful steaks that cook up fast in the skillet and end up on your plate swimming under a sea of savory Brown Onion Gravy. Saute onions until soft and translucent. Stir in mushrooms and garlic, and cook until tender. Increase the cook time in the gravy, adding water if required to adjust gravy thickness.
Tex's Pork Steak in Onion Gravy 🐷🍲 step by step
- Heat a skillet to a high temperature until smoking..
- Brush the pork with the oil. Use an oil with a high smoke point, not olive oil or butter. Fry in the pan for 4 minutes each side, then remove and set aside to rest. If your meat starts to curl, place a saucepan half-filled with water to hold it flat, ensuring even cooking..
- Remove the pork from the pan and allow to rest. Turn the heat down to low, add the oil and butter. Slice the onion quite thickly. Cook low and slow for 5 minutes then add the sugar and half of the vinegar to encourage caramelisation. Cook for a further 5 minutes.
- While the onion is cooking prep the gravy. In a jug, stir all the ingredients into the hot water and allow to sit until the onions are done..
- Deglaze the pan by adding the rest of the vinegar and scraping the bottom with a metal spatula. Put the meat back into the pan, increase the heat to medium low, then stir in ¾ of the gravy. Bring to a nice simmer stirring all the time, then cook for a further 10 minutes turning the steak once until nicely reduced..
- If your gravy starts to thicken too much add some more from the jug. When it's just the right consistency cover the pan and remove from the heat. If your pan doesn't have a lid, use a lid from another pan or aluminium foil. Set to one side while you prep your veg..
- I'm serving mine with homemade baked beans, with butter and rosemary glazed baked potatoes, so I allow the meat and gravy to cool until the veg is about 5 minutes away from being done, then I put it back on a low heat, still covered, and reheat, stirring frequently. https://cookpad.com/us/recipes/340414-texs-killer-baked-beans-in-tomato-sauce-%F0%9F%8D%B2%F0%9F%8D%85.
- When your veg is ready, season, plate up, serve, and devour.
While browning, season steaks with salt, pepper, and garlic powder. Sauté the onions and mushrooms in the same skillet. Add water, Worcestershire sauce, dry soup mix, and mushroom soup; mix together until sauce forms. Remove the beef patties to a plate and keep warm. When soft, sprinkle the flour over the onions and stir well.