ColoradoBlue77 Profile - (13162235)

cook's profile


Home Town: Wild Blue, Colorado, USA
Living In: Wild Blue, Colorado, USA
Member Since: Jan. 2009
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Mexican, Italian, Southern, Mediterranean, Healthy, Dessert, Quick & Easy, Gourmet
Hobbies: Gardening, Hiking/Camping, Camping, Walking, Fishing, Hunting, Photography, Reading Books, Music, Painting/Drawing
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About this Cook
I love the Mountain Wilderness
Recipe Reviews 1 review
Iowa Pork Steak
Oh my ! ~ This was Wonderful. My husband kept saying how good it was. And almost with each bite he would look at me and give me a thumbs up =) I TWISTED it UP though ~I used what I had on hand. 4 medium to large Pork Steaks,1 inch thick. Subbed mushroom soup with 2(10.75 ounce) cans cream chicken soup. 1 carton fresh mushrooms chopped. 2 med onions chopped. 4 cloves garlic minced. 4 tbsp Worcestershire sauce. 2 (10.75 ounce)cans water. 8 bay leaves. Combined canned and dry soup, water, Worcestershire sauce, and 1 generous tbsp flour. Mix well. Put aside. Chopped all veggies and put aside to rest.Sprinkled salt and pepper, garlic powder on one side only of Pork Steaks. Fried in heavy pot approx 3 to 5 min. each side. *** Stacked in CROCKPOT with Bay Leaves layered between each steak. Put CROCK on warm and covered with lid. Placed onions, garlic in drippings and cooked for 5 min. Added mushrooms, cooked 3 more min. Add soup mixture heat to boiling and cook 4 to 5 min, stirring often. Pour gravy mixture over Pork Steaks in crockpot and cook on high for 2 to 3 hours. Note: I cooked mine for two hrs. We ate them with rice. Steaks were tender, we didn't need a knife. Would have been even more tender, had it cooked for 3 hours. Gravy had a super flavor. Every flavor seemed to burst. Nothing was over powering. If you try this TWIST UP ~ I sure hope you enjoy it =) oh... and don't eat the Bay Leaves LOL

1 user found this review helpful
Reviewed On: Dec. 23, 2012

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