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Double-Duty Pork Steak

Yummy! And the cheaper cuts of pork steak work for this. Just cut away most of the fat.

The only rule is to buy one pork steak more than you need for your first meal...and make sure that you have plenty of sauce. The recipes I'm including are for 2 people. Increase ingredients as needed.

#1 RECIPE: Mushroom Pork Steak

3 pork steaks
2 tablespoons olive or other healthy oil

1 onion, sliced
1/2# mushrooms, sliced
1 red pepper, slivered fine
1 can mushroom soup
Milk (I use Soy), as desired
Salt if you use it
Freshly ground black pepper

Heat oil to sizzling. Salt and pepper meat as desired. Brown pork steak well on both sides to seal in the moisture and retain flavor. When nicely browned, add onion, mushrooms and red pepper. Saute until tender. Stir in mushroom soup and just enough milk to make the mix slightly loose. Reduce heat and simmer for 45 minutes, turning occasionally. Add milk if mixture gets too dry, but do try to keep it thickened without burning.

Serve with a salad or other vegetable and crunch bread. Refrigerate all gravy and the remaining pork steak for the next day.

Recipe #2: Pork Steak Casserole

1 leftover pork steak
All remaining vegetable and mushroom gravy from the last meal
3-4 ounce of No-Yolk (or other) noodles
Canned French-Fried Onions for topping

Heat oven to 350 degrees. Cook noodles according to package instructions. Remove pork steak from gravy and chop into bite-sized pieces. Discard any bone and return to the gravy. Heat in the microwave until just warm. Lightly spray the bottom of a casserole dish with cooking spray. Put noodles in the bottom. Stir in heated gravy mix. Sprinkle on onion mix to coat it. Bake covered for 20 minutes. Uncover and bake for another 10 minutes to brown.

This is good with a fresh cucumber and tomato salad.

Learn more about this author, Margaret Shauers.
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