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| PORK STEAK WITH EGG NOODLES | |
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I came up with this recipe years ago when my kids were young and money was tight. It was so good that I have made it hundreds of times since and my kids both love it, as does anyone I make it for. When I made it the first time I didn't use onions but go for it. Onions make anything better! pork steak 1 (10 oz.) can cream of mushroom soup 1 (6 oz.) can tomato sauce salt and pepper, to taste seasoning salt (Lawry's) chopped onions (optional) canola oil, for searing meat 1 (12 oz.) pkg. Dutch egg noodles (prepare according to pkg. directions) In a frying pan add canola oil, season the meat well and sear on both sides (let those little bits and pieces form). Place seared steaks in a casserole dish in a single layer (I use a cake pan). Add a bit of water to the frying pan and cook the bits and pieces free. In a large bowl combine soup, tomato sauce and frying pan liquid. Mix well to make a smooth mixture. Pour over the steak in the pan and place in a 350°F oven for about 1 to 1 1/2 hours until the steak is fork tender. About halfway through the cooking stir the gravy and turn the steak... this is not necessary in the cooking of the meat but the gravy will form a film and you should stir that back into itself. Serve the gravy over your pasta or rice and enjoy! NOTES: The mushroom soup and tomato sauce along with the meats own juices make the best gravy! I serve the gravy over Dutch egg noodles but rice works too. I serve broccoli as the accompanying veggie... and don't forget applesauce! Of course onions will always add something... I just didn't have them when I first tried this and have never used them since. 2 pork steaks = use 2 or 3 cans of soup and only half to 3/4 of a (12 oz.) can of tomato sauce. Submitted by: Jennifer Thessin | |
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