Shoulder Steak Sauerbraten Recipe Description Recipe Ingredients 1 ½ to 2 lbs shoulder steak 2 tablespoons fat 1 envelope brown gravy 2 cups water 1 teaspoon worcestershire sauce 1 bay leaf 1 tablespoon instant onion 2 tablespoons red wine vinegar 2 tablespoons brown sugar 1 teaspoon salt

Rinse and halve mushrooms or drain canned ones. In large skillet, melt 4 tablespoons butter. Add mushrooms; saute 3 minutes. Remove and set aside. ...

1. Coat pork with a mixture of 1/4 cup of flour, salt and paprika. 2. Heat butter in skillet. Brown meat on both sides. Remove to heavy casserole ...

Remove steaks; keep warm. Skim fat from cooking liquid, if necessary. Add olives; increase heat and bring cooking liquid to boil. Cook 5 to 10 minutes or until reduced to 1-1/2 cups sauce, stirring occasionally.

You can also make this using country-style pork ribs (boiled for about 20 minutes first) or pork shoulder roast cut into about 1-1/2-inch strips. Cooking time is only estimated depending on the thickness of pork. If you like lots of sauce then double the sauce ingredients.

Preparation, uses, and tips Chuck and top blade steaks take well to cooking by either dry or moist heat methods, depending on the cut. If broiling or grilling, always marinate this steak first to tenderize it. Marinades are seasoned liquids containing tenderizing ingredients, either acidic foods