In these times when it is increasingly difficult to fill the fridge with the same budget, it is appreciated to have low-cost recipes like this on hand: pork steaks in beer. It is a tasty dish that comes with a standard garnish, since the sauce, in addition to onion and garlic, is loaded with mushrooms. And it is that cheap cooking does not have to be synonymous with eating badly, even less when we take pork recipes for a walk.
In the butcher shop I found the pork head at a very good price and I was encouraged to take them with me because, although they are a fairly tough piece of meat, with a long slow cooking they become a delicacy. They are very tender and very juicy. If we serve them with white rice or a salad we will have the meal solved.
As with all meat stews, they are richer One day to another. That’s why I recommend making these steaks the night before, so the flavors have time to slowly blend and settle. The next day you just have to reheat and that’s it.
Needless to say, you can do it with the pork that you want: A cleaner cut of pork loin or even tenderloin is also worth it, but they are drier. You can also try pork chops —needle or kidney chops—, which would give very good results. In the same way, as in any meat recipe, the better the initial raw material, the better the final result.
Season the pork head fillets with salt and pepper and pass them through the flour, removing the excess. We heat a bottom of oil in a frying pan and fry them over high heat on both sides. We just want them to be sealed and golden on the outside, you don’t have to cook them inside. Once ready, we remove them and reserve them.
Peel and finely chop the onion. Peel and grate the garlic cloves. Add a little more oil to the pan and Sauté the onion and garlic over low heat for about ten minutes or until tender. While this is happening, clean the mushrooms well, removing any traces of earth, and cut them into quarters. Also finely chop the parsley.
Add the mushrooms and parsley, season with salt and pepper, stir and fry for a couple of minutes. Add the pork fillets, beer and meat broth. We cook the whole over low heatwith the lid on, for 1 hour or until meat is tender.
When the meat has the desired point and if the sauce is too runny, remove the fillets and cook without the lid for a few minutes over high heat until it has the desired density. Then we serve it with the meat and enjoy!
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What to accompany pork steaks with beer
To accompany our recipe pork steaks in beer, we can prepare some classic French fries, which perfectly complement this dish with their crunch, but you can also serve this dish with mashed potatoes or a portion of white rice. The result will be just as successful.
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