Nov 04 2010
Sometimes I need to throw together a really quick meal – like on cleaning day when I have to spend 8 hours cleaning our home …all those toys (and having to pick them up over and over again because of my 1-year-olds “help”) leave little time for an elaborate meal.
But, that doesn’t meal that I’m about to go and call the pizza man. I want a real meal that will not leave me wishing I’d eaten something else.
So, I went ahead and bought myself a package of pre-made spaetzel, which is the equivalent of buying fresh noodles in your grocer’s refrigerated section, and cooked up some pork steaks with chentrelle mushrooms and caramelized onions. You can also make delicious homemade spaetzle – I have a great recipe in a cookbook that “we” (my husband is the spaetzle cooker in our home) always go to. There are plenty of recipes online, but if anyone wants my recipe, I’d be more than happy to share – just lease a comment.
All in all, the meal takes about 30 minutes from start to finish, but you can cut the time to 20 minutes if you leave our the chantrelle mushrooms and caramelized onions – or sauté them in a separate griddle (should you have two) while cooking the rest of the meal. And, if you need to further reduce your cooking time, you can pound your steak out with a meat hammer and reduce cooking time to 5 minutes a side.
Here is my great pork steak recipe:
1 Pork Steak (about 1,5cm thick)
1 teaspoon Herbs de Provence
5 Tablespoons Olive Oil
1 Onions, sliced
1 Cup Chantrelle Mushrooms
Wash and pat steaks dry with a kitchen towel. Shake salt on with a salt shaker or grind it on with a grinder. Sprinkle half of the herbs de Provence on and pat in. Turn the steak over, and repeat. Set aside.
In a large griddle, heat 3 tablespoons of olive oil – 1 tablespoon for the onions and 2 tablespoons for the mushroom. Sauté them until the onions are lightly caramelized. Remove to a plate and keep warm.
At this point, sauté your spaetzle in some extra oil on one half of the griddle.
On the other half of the griddle heat up, over medium heat, one tablespoon of olive oil and cook your steak for 10 minutes on one side. Move the steak off the the side temporarily, add another tablespoon of olive oil, and return the steak back to it’s place on the griddle. Cook for another 10 minutes. Remove to a plate and let sit for 5 minutes before enjoying.
Serve topped with chantrelle mushrooms and caramelized onions, as well as a side of spaetzle or noodles.