Pork Neck Steaks 
with
Creamy Basil Mushroom Sauce

This Pork neck steaks with creamy basil mushroom sauce is a recipe that is inspired by a traditional German Hunter sauce. If you have followed my recipes for a while you 

might be aware that I just love mushrooms sauces and gravies. This dish is no exception. One thing that is important for me when it comes to cooking is to use fresh quality ingredients wherever possible. This where our garden comes in handy. Having had a bumper crop of fresh basil plants as well as some green bell peppers and home grown chilies I incorporated those organically grown herbs and fruit into this tasty and satisfying dish.


Preparation time: 15 minutes 
---------
Cooking time: at least 50 minutes
---------
Resting time: 0 minutes
----------
Total time needed: at least 65 minutes
----------
Grade of Difficulty: standard

---------

Serves 4




Ingredients
for
Pork Neck Steaks 
with
Creamy Basil Mushroom Sauce

  • 400gram / 14 oz. pork neck steaks
  • 400 gram / 14 oz. button mushrooms, cut into slices
  • 1 big yellow onion, diced
  • 1 green bell pepper, diced
  • 5 cloves of garlic (or to taste), finely chopped
  • 3 tbsp. olive oil
  • 2 tbsp. corn flour
  • 1 tbsp. white vinegar
  • 1 cup fresh cream
  • 2  tsp. granulated vegetable stock
  • optional - 1 knife tip Carolina Reaper chili powder (alternatively  use 1/4 tsp. cayenne chili powder)
  • 1/2 tsp. salt (or to taste)
  • 3 tsp. paprika powder
  • 1/4 tsp. freshly ground black pepper
  • 1/2 tsp. brown sugar
  • 2 handfuls of fresh basil leaves, roughly chopped 
  • 1/2 tbsp. Worcester sauce
  • 1/2 tbsp. Maggi all purpose seasoning (optional - use soya sauce instead)



Directions

  • Blend 1 tsp. paprika powder, 1/2 tsp. brown sugar, 1 tsp. salt and 1/2 tsp. black pepper
  • Rub pork neck steaks with some of the spice mixture of salt, sugar, pepper and paprika and keep the rest of the spices to one side for later use
  • Add some olive oil to a large pot or skillet and fry pork steaks hard on both sides for about 2 minutes each or till they are beginning to brown
  • Remove steaks for now and place in a dish for the time being
  • Add remaining olive oil to the skillet and braise onions and bell peppers in it for about 5 minutes
  • Add halved or sliced mushrooms and braise for another 8 minutes, stirring them frequently
  • Sprinkle flour over the mushrooms and mix all ingredients well
  • Braise for 2 to 3 minutes till the flour begins to brown
  • Add vegetable stock and stir well
  • Add garlic, fresh cream, cover with lid and wait till sauce begins to boil again
  • Now add the pork neck steaks, remaining spices, chili and vegetable stock, stir all well, reduce the heat, partially cover the skillet with a lid and simmer the sauce gently for 30 minutes, stirring it a few times during this time
  • Add basil, Worcester sauce and Maggi seasoning, the remaining spices, gently stir all and let it simmer for 5 minutes
  • Sample the sauce and if desired add more salt or pepper to taste

We enjoyed this sauce with homemade hamburger patties and easy prepared French fries.



Thai Chicken and Mushroom Soup


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