2 tablespoons olive or vegetable oil
1 1/2 pounds pork blade steaks (4 to 5 whole), cut 1/2" thick
1 medium red bell pepper, cut into thin strips
1 medium green bell pepper, cut into thin strips
1 medium yellow bell pepper, cut into thin strips
1 clove garlic, finely chopped
1 medium tomato, coarsely chopped
1 packet dry soup mix, onion, onion-mushroom or beefy mushroom
1 cup water
1/2 teaspoon dried thyme
1/8 teaspoon pepper
Servings: 4
1. In large skillet, heat oil and brown steaks over medium-high heat. Remove steaks.
2. Reduce heat to medium, into skillet, add peppers and garlic and cook 5 minutes or until peppers are crisp tender. Stir in tomato, then onion soup mix blended with water, thyme and pepper. Bring to a boil.
3. Return steaks to skillet and simmer, uncovered, stirring sauce occasionally 25 minutes or until steaks and vegetables are tender.
1 1/2 pounds pork blade steaks (4 to 5 whole), cut 1/2" thick
1 medium red bell pepper, cut into thin strips
1 medium green bell pepper, cut into thin strips
1 medium yellow bell pepper, cut into thin strips
1 clove garlic, finely chopped
1 medium tomato, coarsely chopped
1 packet dry soup mix, onion, onion-mushroom or beefy mushroom
1 cup water
1/2 teaspoon dried thyme
1/8 teaspoon pepper
Servings: 4
1. In large skillet, heat oil and brown steaks over medium-high heat. Remove steaks.
2. Reduce heat to medium, into skillet, add peppers and garlic and cook 5 minutes or until peppers are crisp tender. Stir in tomato, then onion soup mix blended with water, thyme and pepper. Bring to a boil.
3. Return steaks to skillet and simmer, uncovered, stirring sauce occasionally 25 minutes or until steaks and vegetables are tender.
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