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Pan-Fried Pork Steak

When I had this dish in Budapest I was surprised at the bright flavor. The Hungarians love pork and this treatment is just wonderful. It took Craig, my assistant, and me a minute to figure this one out, but we finally realized the key was the celery seeds.

Cuisine: Hungarian
Type: Pork
Courses: Main Course
Serves: 4 people

Recipe Ingredients

4 3/4 lbs 2156g / 76ozPork steaks - deboned
1 1/2 tablespoons 22mlCelery seed
1 cup 62g / 2.2ozAll-purpose flour
4 tablespoons 60mlPeanut oil or rendered lard
1 1/2 cups 355mlPaprika Gravy - see * Note
  Freshly-ground black pepper - to taste
  Salt - to taste

Recipe Instructions

* Note: See the "Paprika Gravy" recipe which is included in this collection.

Debone the pork steaks and pound them out to 1/8-inch thickness. Rub both sides of the steak with celery seeds.

Place the flour in a large bowl and season to taste with salt and pepper. Dredge the pork in the seasoned flour and pan-fry in lard or peanut oil over medium heat until golden brown on both sides.

Serve with Paprika Gravy.

THE FRUGAL GOURMET by Jeff Smith - From the 09-18-1991 issue - The Springfield Union-News


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