Pan-Fried Pork Steak Recipe - Cooking Index
Pan-Fried Pork Steak Recipe - Cooking Index
When I had this dish in Budapest I was surprised at the bright flavor. The Hungarians love pork and this treatment is just wonderful. It took Craig, my assistant, and me a minute to figure this one out, but we finally realized the key was the celery seeds.
Cuisine: Hungarian| 4 3/4 lbs | 2156g / 76oz | Pork steaks - deboned |
| 1 1/2 tablespoons | 22ml | Celery seed |
| 1 cup | 62g / 2.2oz | All-purpose flour |
| 4 tablespoons | 60ml | Peanut oil or rendered lard |
| 1 1/2 cups | 355ml | Paprika Gravy - see * Note |
| Freshly-ground black pepper - to taste | ||
| Salt - to taste |
* Note: See the "Paprika Gravy" recipe which is included in this collection.
Debone the pork steaks and pound them out to 1/8-inch thickness. Rub both sides of the steak with celery seeds.
Place the flour in a large bowl and season to taste with salt and pepper. Dredge the pork in the seasoned flour and pan-fry in lard or peanut oil over medium heat until golden brown on both sides.
Serve with Paprika Gravy.
Source:
THE FRUGAL GOURMET by Jeff Smith - From the 09-18-1991 issue - The Springfield Union-News
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