Pork Cube Steaks W/Gravey, Peppers, onions, & mushrooms

Name: Pork Cube Steaks W/Gravey, Peppers, onions, & mushrooms Recipe
Yield: 4
Ingredients: 1 med onion chopped; 14 oz frozen pepper strips or fresh bell peppers; 1.5 cup mushrooms sliced; 2 Pk pork gravey mix (Mc Cormick); 2 cups water (optional chicken stock); 1.82 lb Pork cube Steaks; 1 tbsp floor; 1 tbsp EV Olive Oil; Steak Seasoning

(3)

Number of Servings: 4

Ingredients

1 med onion chopped14 oz frozen pepper strips or fresh bell peppers1.5 cup mushrooms sliced2 Pk pork gravey mix (Mc Cormick)2 cups water (optional chicken stock)1.82 lb Pork cube Steaks1 tbsp floor1 tbsp EV Olive OilSteak Seasoning

Directions

Sprinkle cube steaks with steak seasoning or salt and pepper. Lightly coat with All Purpose Floor.

Add 1 tbsp EVOO to frying pan over median high heat. Brown Cube steaks on both sides.

Remove Cube steaks to baking dish and put in oven at 300 degree for 25 minutes.

Saute chopped onion (garlic optional), pepper strips and mushrooms in frying pan.

Heat two cups chicken stock, (water optional) and add 2 packets of Pork gravey mix. Stir to thicken.

Add Gravey to sauted onions,peppers and mushrooms and reduce heat.

Add pork cube steaks to mixture and simmer for 5 minutes.

Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user BFIELD1.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 338.9
Total Fat: 9.1 g
Cholesterol: 0.0 mg
Sodium: 1,273.7 mg
Total Carbs: 18.4 g
Dietary Fiber: 2.9 g
Protein: 41.5 g

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Member Reviews

DUCKSOUP80
Question re recipce: Since it is summer, could we just add the pork to the peppers, etc. and cook it a little longer than 5 min. rather than turn on the oven an heat up the house? - 6/23/11
AUTUMNCHI1
Too much sodium - 6/23/11
VCBOUCH
I substituted flour for floor, it tasted much better. - 4/23/11
SUS1977
Used fresh mushroonms, onions, and peppers. I was surprised how moist the pork was. - 3/8/11
BLPAYTON
This recipe was fun to make and it was delicious. My whole family loved it, we will for sure have it again. - 4/6/10