INSTANT POT PORK SHOULDER STEAKS WITH MUSHROOMS, POTATOES AND GRAVY
A true one pot meal. Pork steaks are browned and then cooked until tender. At the same time and in the same pot a mushroom gravy simmers and sliced potatoes are cooked until tender. Serve the pork over the top of the sliced potatoes and then ladle a generous portion of the mushroom gravy over the top. A good old fashioned dinner!
Provided by Karen
Categories Pork
Time 36m
Number Of Ingredients 13
Steps:
- Turn your Instant Pot to the saute "more" setting. While the pot is heating up trim your pork steaks of excess fat. Generously salt and pepper your pork steaks. When the pot reaches HOT on the display add in the oil and let it heat for a minute. Then arrange each of the pork steaks on the bottom of the pot so they are all in contact with the bottom of the pot (you may need to work in batches). Let the steaks brown for 5 minutes. Do not move the steaks or turn them over for the full 5 minutes. You'll be tempted to move them or mess around with them, but don't.
- While the meat is browning prepare your vegetables. Dice the onion, mince the garlic and peel the potatoes. Slice the potatoes into quarter inch rounds. Slice the mushrooms.
- When the 5 minutes is up remove the pork steaks and place them on a plate. I only browned one side of the steaks for sake of time but if you want you can brown both sides. Add the onion into the hot pot and saute for 3 minutes. Add in the garlic and saute for 1 more minute. Pour the chicken broth in and deglaze the pot.
- Stir in the mushrooms, mustard, lemon juice and tarragon. Nestle the pork steaks into the pot.
- Place the potatoes in a oven safe dish that will fit inside your Instant Pot. You can use a pyrex,* corningware* or cake pan*. Salt and pepper the potatoes and toss. Cover the dish with foil. Gently lower the dish into the Instant Pot on top of the pork.
- Cover the Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button (high pressure) to 6 minutes. After the time is up allow the pressure to release naturally for 10 minute. Then release any remaining pressure by moving the valve to venting.
- Carefully remove the dish of potatoes and set aside. Pour the half and half into the sauce. Turn the Instant Pot to the "saute" more setting. Stir 2 Tbsp of cornstarch and 2 Tbsp of cold water together in a small bowl until smooth. Stir the cornstarch slurry into the pot and let the sauce thicken. You may need to make more slurry and add it in, depending on how thick you want your sauce.
- Once sauce is thickened salt and pepper to taste. Serve sauce, mushrooms and pork over the top of the potatoes.
Nutrition Facts : ServingSize 1/6 of recipe, Calories 296 calories, Sugar 2 g, Sodium 723.5 mg, Fat 14.1 g, SaturatedFat 4.3 g, TransFat 0.1 g, Carbohydrate 5.9 g, Fiber 1 g, Protein 37.6 g, Cholesterol 115.2 mg
SLOW COOKER PORK SHOULDER STEAKS WITH MUSHROOMS, POTATOES AND GRAVY
Pork steaks are browned and then slowly cooked until tender. They are served alongside a mushroom gravy and sliced potatoes. A good old fashioned dinner!
Provided by Karen
Categories Pork
Time 1m
Number Of Ingredients 13
Steps:
- Trim your pork steaks of excess fat. Generously salt and pepper your pork steaks. Heat a large pan over medium heat on your stove top. Add in the oil and let it heat for a minute. Arrange each of the pork steaks on the bottom of the pan so they are all in contact with the bottom of the pan (you may need to work in batches). Let the steaks brown for 5 minutes. Do not move the steaks or turn them over for the full 5 minutes. You'll be tempted to move them or mess around with them, but don't.
- While the meat is browning prepare your vegetables. Dice the onion, mince the garlic and peel the potatoes. Slice the potatoes into quarter inch rounds. Slice the mushrooms.
- When the 5 minutes is up remove the pork steaks and place them into the slow cooker. I only browned one side of the steaks for sake of time but if you want you can brown both sides. Add the onion into the hot pan and saute for 3 minutes. Add in the garlic and saute for 1 more minute. Pour the chicken broth in and deglaze the pan. Add the mixture into the slow cooker.
- Stir the mushrooms, mustard, lemon juice and tarragon into the slow cooker.
- Place the potatoes in a oven safe dish that will fit inside your slow cooker. You can use a pyrex,* corningware* or cake pan*. Salt and pepper the potatoes and toss. Cover the dish with foil. Lower the dish into the slow cooker on top of the pork.
- Cover the slow cooker and cook on low for 8 hours.
- Carefully remove the dish of potatoes and set aside. Pour the half and half into the sauce. Turn the slow cooker to the high setting. Stir 3 Tbsp of cornstarch and 3 Tbsp of cold water together in a small bowl until smooth. Stir the cornstarch slurry into the pot and let the sauce thicken without the lid for about 30 minutes.
- Once sauce is thickened salt and pepper to taste. Serve sauce, mushrooms and pork over the top of the potatoes.
SLOW COOKED PORK STEAKS
Great tasting meal for family and friends that wont cost the earth.
Provided by sammyvz88
Time 8h
Yield Serves 4
Number Of Ingredients 0
Steps:
- Preheat your slow cooker by turning it on its low setting - leave the lid on.
- Cut your pork shoulder steaks into 2.5cm pieces and season generously with salt and pepper, finely chop your onions and crush your garlic, peel and deseed your apple. Set aside.
- Make your 500ml of Chicken stock and 500ml of Vegetable stock.
- In your slow cooker, put the shoulder steaks in first, followed by your chopped onions and garlic, finished by your apple. Pour in the Chicken Stock and Vegetable stock. Put the lid on and leave on a low setting for 8 hours. Go to work, go shopping or simply put your feet up at this point.
- Seperate the liquid from the solids in the slow cooker using a sieve or collinder ensuring you capture all of the liquid in a large sauce pan. Put the solids back in the slow cooker and leave the lid on with it on a low setting.
- Turn your gas hob on medium and bring the liquid to the boil, reduce this to a simmer. Meanwhile using a small amount of the liquid in a seperate bowl mix with 1tbsp on corn flour to make a paste, put this paste in the saucepan and stir. Reduce by half. If the sauce needs to thicken more to your liking make more paste. Add the Chilli Powder salt and pepper to taste.
- For your apple sauce, peel and deseed the apples and cut into quaters or eighths. Add these to a sauce pan with a cinnamon stick and cup of cold water and bring to the boil slowly. When boiling the apples should break down, add the brown sugar and continue to cook for 5-10minutes. Remove the cinnamon stick and set the sauce aside.
- Put 300g of rice in a saucepan, cover with cold water until the water is 1cm above the line of the rice. Bring to the boil. Once boiled stir, add salt and pepper, reduce the heat to low and put a lid on. Leave for 10-15 minutes.
- Serve your lovely slow cooked pork on a bed of rice, drizzle over your reduced sauce to your liking and add a large dollop of home made apple sauce. Delicious.
CROCK POT PORK ROAST AND MUSHROOMS
Make and share this Crock Pot Pork Roast and Mushrooms recipe from Food.com.
Provided by Mark H.
Categories Pork
Time 8h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Season pork roast liberally on all sides with seasoning salt, chili powder, garlic powder, and onion powder.
- Allow the roast to sit for 15-30 minutes so that seasonings and meat get to know each other better.
- Stir together 1 can of Golden Mushroom soup and cream of mushroom soup and pour into crock pot.
- Place seasoned pork roast into crock pot atop soup mixture.
- Pour second can of golden mushroom soup over pork roast.
- Cover the pork roast with the sliced/halved mushrooms.
- Pour can of beef consommé over mushrooms.
- Season mushrooms to taste with salt and black pepper.
- Cook on low setting for about 8 hours.
- Remove roast from crock pot (it will be very tender).
- Use the juices in the crock pot as gravy for the pork roast and mashed potatoes.
- You can use it just as it is, which is what we do, or adjust it to however you like gravy (e.g. add flour or cornstarch, remove fat, etc).
PORK STEAK BAKE IN MUSHROOM SAUCE
Pork steaks baked in a delicious mushroom sauce, this is a must served with mashed potatoes, do not add in any extra salt to this recipe! I use one can each of golden mushroom *and* cream of mushroom soup, but that is optional, this recipe may be doubled but will require a larger baking dish
Provided by Kittencalrecipezazz
Categories Pork
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Grease a 13 x 9-inch baking dish.
- Heat oil and butter in a large skillet over medium heat.
- Season the pork steaks with a little garlic powder and black pepper; add to the oil and brown for about 3-4 minutes; transfer to prepared baking dish (do not drain the oil and butter in skillet).
- Sprinkle the chopped onion around the pork steaks.
- Add in sliced fresh mushrooms to the skillet and cook until the mushrooms loose their moisture (about 6 minutes).
- Add in fresh garlic and cook stirring for 1-2 minutes; transfer the mushroom/garlic mixture to a large bowl; add in both cans soup with milk or water, dry onion soup mix, Worcestershire sauce and 1/2 teaspoon black pepper; mix with a wooden spoon until well combined.
- Pour on and around the steaks then lift and turn the steaks to coat with the mixture.
- Cover the pan with foil and bake in a 350 degrees F oven for about 1-1/2 hours or until the steaks are tender.
Nutrition Facts : Calories 463.5, Fat 27.7, SaturatedFat 8.5, Cholesterol 82.7, Sodium 1792.9, Carbohydrate 25.4, Fiber 1.8, Sugar 5.7, Protein 28.9
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