Ingredients
- 4 pork blade steaks
- 2 beef bouillon (cubes)
- 240 gr peach nectar
- 120 ml water
- 16 ml vinegar
- 16 ml water (cold)
- 16 ml vegetable oil
- 8 gr cornstarch
- 5 gr ins beef bouill
- 1 gr basil leaves (dried)
- 1 gr parsley
Cook steaks in hot oil over medium heat in a large skillet until lightly browned on both sides. Drain off pan dripping. Sprinkle steaks with salt, pepper, and basil. Combine peach nectar, half cup water, vinegar, and bouillon cubes; pour over steaks. Simmer 30 minutes or until steaks are tender. Place steaks over rice on a serving platter, and keep warm. Combine cornstarch and water; add to nectar mixture and cook, stirring constantly, until thickened. Stir in parsley. Spoon half of gravy over steaks. Serve remaining gravy with steaks. SOURCE: Southern Living Magazine, September 1979. Typed for you by Nancy Coleman.
