Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, pork steaks in mushroom, garlic, shallot and crème fraîche sauce. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Pork steaks in mushroom, garlic, shallot and crème fraîche sauce is one of the most favored of recent trending foods in the world. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. They are nice and they look wonderful. Pork steaks in mushroom, garlic, shallot and crème fraîche sauce is something which I’ve loved my entire life.

Print out the recipe at https. These boneless pork chops are topped with a garlicky mushroom sauce–a great restaurant-worthy dinner. Creamy Mushroom Sauce, Porcini Mushroom Sauce, Brandy And Cream Mushroom Sauce. Best Pork chops in Garlic Mushroom Sauce Recipe.

To get started with this particular recipe, we have to first prepare a few components. You can cook pork steaks in mushroom, garlic, shallot and crème fraîche sauce using 12 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Pork steaks in mushroom, garlic, shallot and crème fraîche sauce:

1. Make ready 3 pork steaks
2. Make ready Salt
3. Prepare Ground black pepper
4. Make ready 2 tbsps rapeseed oil (cold-pressed recommended)
5. Prepare 2 knobs butter
6. Prepare 2 banana shallots, half-moon sliced
7. Get 1 tsp smoked paprika
8. Get 2 cloves garlic, thinly sliced
9. Prepare 1 red chilli, sliced (I leave seeds in)
10. Prepare 200 g chestnut mushrooms, sliced
11. Get 250 ml dry white wine (I used Grüner Veltliner)
12. Prepare 150 ml crème fraîche

Add the crème fraîche and a drizzle of olive oil. Using a fork, mash to your desired consistency; season with salt and pepper to taste. While the potatoes cook, place the flour and shallot in a bowl; season with salt and pepper. Pork steak is usually cooked bistek-style.

Instructions to make Pork steaks in mushroom, garlic, shallot and crème fraîche sauce:

1. Lightly season the steaks, whilst in a largish frying pan (with a cover that you use from Step 3 onwards) bringing 1 tbsp oil and 1 knob butter to a medium-high heat and then cook the steaks until lightly browned, about 4 minutes each side. Remove from pan, cover with kitchen foil and set aside for Step 3.
2. Add the remaining oil and butter to the pan, and gently fry the shallots for 3 minutes, stirring only to avoid sticking but also to break up the half-moons into half-rings. Add the smoked paprika, garlic and chilli, lightly stir and after 1 minute add the mushrooms. Stir all gently but thoroughly. Cook for a further 5 or so minutes, stirring occasionally, until softened but not burnt.
3. Add the wine, say 50 ml at a time, and cook for 2 minutes, then add back the meat and spoon the sauce over them. Reduce the heat to medium and cover the pan.
4. Continue cooking on for about 10 minutes, until the pork is tenderised. Then stir in the crème fraîche, once more spoon the sauce over the steaks, re-cover the pan and cook for a further 5 minutes until has absorbed the flavours of the sauce. Taste the sauce and add further seasoning only if needed.
5. Serve onto warmed plates with your choice of accompaniments.

While the potatoes cook, place the flour and shallot in a bowl; season with salt and pepper. Pork steak is usually cooked bistek-style. Try it with flavorful gravy sauce. Here's our creamy Pork Steak in Mushroom Sauce recipe with MAGGI Pour Nestlé All Purpose Cream. Transfer into a serving plate, garnish with parsley and toasted garlic and serve.

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