Pork Steaks with Creole Sauce
Ingredients
- 6 pork shoulder, steaks
- salt
- pepper
- 1/4 cup grated onion
- 1 minced clove garlic
- 1/2 tablespoon chopped parsley
- 1/2 cup sliced mushrooms
- 1/4 cup minced green pepper
- 1 tablespoon lard
- 1 tablespoon flour
- 2 cup tomato juice
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/2 cup sliced stuffed olives
Directions
- Wipe the meat with a damp cloth.
- Brown in hot skillet in fat which cooks from the meat.
- Season.
- Cover with creole sauce.
- Cook in moderate oven (350°f) for one hour.
- For sauce: cook the chopped vegetables in the lard until brown.
- Add the flour and stir until smooth.
- Gradually add the tomato juice and seasonings.
- Pour over pork steaks.
Other Information
Contributor: Mary Cullen's Department, Household Arts Service of the Journal
Source: Food Fashion Revue Cooking School Second Session (1938-01-01)
Ingredients: pork shoulder, salt, pepper, onion, garlic, parsley, mushroom, green pepper, lard, flour, tomato juice, sugar, olive
See Also
Spanish Liver
Author: United States Department of Agriculture
Source: Tomatoes On Your Table (1944-01-01)
Category: Meat
Ingredients: liver, flour, fat, onion, green pepper, garlic clove, mushroom, tomato, salt, pepper, spaghetti, bread crumb
Equipment: measuring cups, measuring spoons, stove, pot, knife
Tomato-Meat Sauce
Author: United States Department of Agriculture
Source: Tomatoes On Your Table (1944-01-01)
Category: Sauce
Ingredients: tomato, fat, flour, garlic clove, sugar, bay leaf, ground beef, salt, onion, pepper, green pepper
Equipment: measuring cups, measuring spoons, knife, sieve, pot, stove
Beef Stew
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, tomato puree, salt, pepper, flour, onion, lard, celery, water, green pepper, bay leaf, carrot, potato
Equipment: measuring cups, measuring spoons, knife, rolling pin, stove
Braised Short Ribs of Beef with Vegetables
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Category: Meat
Ingredients: beef short rib, onion, flour, water, lard, carrot, salt, green pepper, pepper, celery
Equipment: measuring cups, measuring spoons, knife, stove
Savory Beef Liver and Spaghetti
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef liver, cooking oil, flour, tomato, onion, salt, green pepper, pepper, mushroom, garlic clove, spaghetti
Equipment: measuring cups, measuring spoons, knife, grater, stove
New:
Beef Stew
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, tomato puree, salt, pepper, flour, onion, lard, celery, water, green pepper, bay leaf, carrot, potato
Equipment: measuring cups, measuring spoons, knife, rolling pin, stove
Beefsteak and Kidney Pie
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef chuck, pepper, Worcestershire sauce, kidney, onion, butter, flour, water, salt
Equipment: measuring cups, measuring spoons, knife, oven, strainer, stove
Savory Beef Liver and Spaghetti
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef liver, cooking oil, flour, tomato, onion, salt, green pepper, pepper, mushroom, garlic clove, spaghetti
Equipment: measuring cups, measuring spoons, knife, grater, stove
Tripe Oysters
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: tripe, cracker crumb, salt, egg, pepper, water
Equipment: measuring spoons, knife, egg beater, strainer
Baked Stuffed Beef Heart
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, salt, bacon, pepper, bread crumb, flour, onion, lard
Equipment: measuring cups, knife, rolling pin, stove