MIDWEEK BRAISED PORK STEAKS WITH MUSHROOMS (serves 3)
1 tbsp rapeseed or olive oil
3 pork steaks (I used 2 each as they were very thin, so 6 in all)
1 onion, chopped finely
2 sticks celery, chopped finely
(1 carrot, chopped finely - optional)
1 large clove of garlic, roughly chopped
sea salt and black pepper
750ml home made pork stock (or chicken - or at a pinch, use 1.5 good low salt stock cubes)
125g chestnut mushrooms, cleaned and quartered
1 tbsp Bisto Best pork gravy granules.
Heat the oil in a deep frying pan or wok until smoking hot, then add the pork steaks (three at a time, if necessary, so as not to overcrowd the pan) and brown them lightly on both sides. Remove to keep warm on a plate.
Once all the steaks are browned, reduce the heat and add a little more oil if necessary, then add the onion, celery and garlic (plus the carrot, if you're using it). Stir fry gently until softened and just beginning to colour.
Replace the pork back into the pan and add the stock and mushrooms. Stir to combine.
Bring up to a lively simmer and taste for seasoning. Adjust if necessary. Place a lid onto the pan and cook for 30 minutes or so, stirring occasionally, until the pork is tender.
Remove the pan from the heat and add the gravy granules, stirring quickly to prevent any lumps.
Serve with steamed new potatoes and an assortment of in season vegetables.