| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Main dish, Pork | 4 | Servings | |
INGREDIENTS
| 4 | Pork blade steaks (1/2") | |
| 1 | tb | Vegetable oil |
| Salt | ||
| Pepper | ||
| 3/4 | ts | Dried basil leaves |
| 1 | c | Peach nectar |
| 1/2 | c | Water |
| 1 | tb | Vinegar |
| 2 | Beef bouillon cubes or 2 ts inst. beef bouill. | |
| Hot cooked rice | ||
| 1 | tb | Cornstarch |
| 1 | tb | Cold water |
| 2 | ts | Parsley; freshly chopped |
INSTRUCTIONS
Cook steaks in hot oil over medium heat in a large skillet until lightly browned on both sides. Drain off pan dripping. Sprinkle steaks with salt, pepper, and basil. Combine peach nectar, 1/2 cup water, vinegar, and bouillon cubes; pour over steaks. Simmer 30 minutes or until steaks are tender. Place steaks over rice on a serving platter, and keep warm. Combine cornstarch and water; add to nectar mixture and cook, stirring constantly, until thickened. Stir in parsley. Spoon half of gravy over steaks. Serve remaining gravy with steaks. SOURCE: Southern Living Magazine, September 1979. Typed for you by Nancy Coleman.
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