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Categories:Viewed: 57 - Published at: 5 years ago
Ingredients
- 4 pork blade steaks
- 2 Tbsp. shortening
- 1 tsp. salt
- 1/4 tsp. pepper
- 1 can condensed beef broth
- 2 medium onions, sliced
- 2 to 3 medium potatoes, pared and quartered
- 3 to 4 carrots, pared and quartered
- 1 tsp. dried basil, crushed
- 2 Tbsp. flour
Method
- In skillet, brown steaks on both sides in shortening.
- Pour off drippings.
- Season with salt and pepper.
- Reserve 1/4 cup of broth; pour remaining broth into skillet.
- Add onions, carrots and potatoes.
- Sprinkle with basil.
- Cover and simmer 45 to 60 minutes or until meat and vegetables are tender.
- Drain juice and add water to make one cup (to make gravy).
- Combine flour and reserved broth; add to pan juices.
- Cook, stirring constantly, until mixture thickens and bubbles.
- Pour gravy over meat and vegetables.
- Makes 4 servings.
