 |
Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 6 |
|
Doesn't it sound great? I got this from an old cookbook produced in a Mennonite community, but I'm not sure if it's a true Mennonite recipe or not, so forgive me if not. It's very good! Ingredients:
4 slices bacon, diced |
1 1/2 lbs pork steak, cut 1/2-inch thick |
2 tablespoons onions, chopped |
1 teaspoon salt |
1 teaspoon paprika |
1/2 cup chicken stock |
1 cup sour cream |
1 tablespoon cornstarch |
1/4 cup warm water |
Directions:
1. Dice bacon and cook until crisp. Drain and reserve bacon drippings.
2. Cut meat into 3 inch pieces. Brown in bacon drippings. Cook onion until tender. Sprinkle meat with salt and paprika, then remove pork to a warm platter.
3. Remove all but a tablespoon of fat from skillet. Add 1/2 cup chicken stock (can be from chicken bouillion). Heat through but do not boil.
4. Whisk in sour cream until hot and smooth - again be sure not to boil.
5. Add meat and cover. Simmer over low heat about 20 minutes or until meat is tender. Adjust seasonings.
6. Stir cornstarch into water and slowly add to cream gravy. Cook, stirring often for 3 minutes or until thickened and no taste of starch remains.
7. Serve over hot buttered egg noodles.
|
|