Post by wilderness on Jan 21, 2020 16:55:59 GMT -5
Cubed Pork Steak with Mushroom Marsala Sauce-annrms
4 servings
2 tablespoons minced shallots
8 ounces sliced fresh mushrooms
1 clove garlic, minced
¼ teaspoon dried thyme
2 tablespoons AP flour
¾ cup Marsala
½ cup low-sodium chicken broth
Freshly ground black pepper and salt, to taste
1 pound Pork cubed steaks
Flour, for dusting
2 tablespoons vegetable oil
In a saucepan, melt butter over medium-low heat, and shallots and sauté 1 minute. Add mushrooms and sauté until mushrooms are tender. Add garlic and sauté 1 minute longer. Stir in the flour and cook, stirring, for about 2 minutes. Stir in the wine, broth, thyme, and a few grinds of fresh pepper. Increase to high and bring to a boil. Reduce heat to medium and simmer about 10-15 minutes or until reduced by half. (I didn't reduce totally; wanted more sauce for mashed potatoes.)
In a large skillet, heat vegetable oil over medium heat. Sprinkle meat with salt and pepper and coat lightly with flour. Put in the hot oil and brown on both sides. Pour sauce over the steaks, cover and simmer for 10-15 minutes, or until meat is tender.
Read more: thegardenersshed.proboards.com/thread/11571/cubed-steak-mushroom-marsala sauce?page=1#ixzz6BhjzECHO
COMMENTS:
Wilderness-Enjoyed it very much. It is a keeper. I used a boneless pork chop which I pounded thin as I was too lazy to use the cubing machine and have to clean it. The sauce was great however, I did give it a squeeze of fresh lemon juice to cut the earthiness of the mushrooms.
Birdy-Last night I also made Ann's Cubed Pork Steak with Mushroom Marsala Sauce. It was very good. I cut the sauce recipe in half and used two steaks. Instead of chicken broth, I used water and added low-sodium Better than Bouillon chicken base according to their directions for the amount of water. I didn't mix it first--just tossed it in and it worked fine. I also did not cook down the sauce to half per directions because I like enough gravy for mashed potatoes or brown rice on the side. It occurred to me that the next time I may brown the pork steaks first, keep them warm, and make the sauce in the same pan, rather than using two pans, and then add back the steaks. Being a huge fan of mushrooms, I'm wondering if B 'n B mushroom base would be a good choice instead of chicken--and I might even add more mushrooms!
Birdy
Birdy
Tasty-It's taken me 6 months to get as far as making it,but I guarantee it won't be 6 months until I make it again. We really enjoyed this for supper tonight with potatoes and green beans straight from the garden.
I had pulled a couple of boneless porkchopsfrom the freezer but had no idea what to do with them. I checked our cookbook and found a few possibilities.
One of them included cream in the sauce and I mistakenly thought it was this one so I added some cream as well 😉. Didn't need it but it sure was good!!!
I had pulled a couple of boneless porkchopsfrom the freezer but had no idea what to do with them. I checked our cookbook and found a few possibilities.
One of them included cream in the sauce and I mistakenly thought it was this one so I added some cream as well 😉. Didn't need it but it sure was good!!!
