Yield: 6 servings
Ingredients
- 6 pork shoulder, steaks
- salt
- pepper
- 1/4 cup grated onion
- 1 minced clove garlic
- 1/2 tablespoon chopped parsley
- 1/2 cup sliced mushrooms
- 1/4 cup minced green pepper
- 1 tablespoon lard
- 1 tablespoon flour
- 2 cup tomato juice
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/2 cup sliced stuffed olives
Directions
- Wipe the meat with a damp cloth.
- Brown in hot skillet in fat which cooks from the meat.
- Season.
- Cover with creole sauce.
- Cook in moderate oven (350°f) for one hour.
- For sauce: cook the chopped vegetables in the lard until brown.
- Add the flour and stir until smooth.
- Gradually add the tomato juice and seasonings.
- Pour over pork steaks.
Other Information
Contributor: Organization.Mary Cullen’s department, Household arts service of The journal
Source: Food Fashion Revue Cooking School Second Session (1938-01-01)
Measure: avoirdupois
Ingredient: pork shoulder, salt, pepper, onion, garlic, parsley, mushroom, green pepper, lard, flour, tomato juice, sugar, olive
