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Category: |
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Ingredients: |
Ingredients: 4 large pork steaks, deboned
1 1/2 tablespoons celery seeds
Flour, seasoned with salt and pepper
4 tablespoons lard (I trimmed the meat and cooked the fat to make oil)
Paprika gravy (see below)
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Directions: |
Directions:Pound the deboned steaks to 1/8" thickness. Sprinkle both sides of meat lightly with celery seeds. Dredge the pork in seasoned flour. Fry in oil over medium heat until golden brown and tender. Serve with Paprika Gravy. |
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Paprika Gravy |
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Ingredients: |
Ingredients: 1 tablespoon meat drippings
1 1/2 tablespoons Hungarian paprika
1/2 teaspoon minced garlic
1 cup green peppers, sliced
1 cup yellow onion, chopped
1/2 cup tomatoes, chopped
1 tsp chicken bouillon
6 cups beef stock
1 cup sour cream
3/4 cup flour
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Directions: |
Directions:Heat drippings and paprika over medium heat for a moment, then add garlic, peppers, onions and tomatoes. Fry until tender. Add chicken base and beef stock with salt and pepper to taste. Cover and simmer 30 minutes.
In a metal bowl, mix sour cream and flour with whisk. Add 1 cup of the gravy broth and stir quickly into cream.
Using slotted spoon, remove and discard solids from broth. Remove gravy from heat and stir in the cream mixture, whisking well. Return to heat and simmer at least 15 minutes, or until meat is tender and ready to be served. |
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Personal
Notes: |
Personal
Notes: Original recipe is from The Frugal Gourmet on Our Immigrant Ancestors: Recipes you should have gotten from your grandmother by Jeff Smith.
A favorite passage from the book:
Grandma Brun used to drink straight Scotch as she cooked this dish and by the time she was finished she would be crying great tears into the pot. As a child I thought this to be a bit odd, but now I cannot get rommegrot that tastes as good as hers. It finally dawned on me that this dish needs a grandma's tears.
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This recipe for Hungarian Pan-Fried Pork Steak is from