| 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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