*ingredients:
+For steaks:
°1/4 cup breadcrumbs
°1 egg
°1 small yellow onion, grated
° 1 teaspoon kosher salt
°half of teaspoon black pepper
°1 pound of lean pork, which includes 90/10
°1 tablespoon greater virgin olive oil
+To put together the mushroom sauce:
°2 tablespoons butter
°eight oz. Sliced mushrooms I used small portobellos (crimini)
°2 tablespoons flour
°2 cups beef broth
°Kosher salt to taste
°Black pepper to taste
*instructions :
In a big bowl, combine grated onion (and its juice), breadcrumbs (1/three cup), eggs, kosher salt (1 teaspoon) and black pepper (half of teaspoon) till properly combined.
Add the pork to the bowl and blend with the breadcrumbs and onion combination. I suggest the use of your fingers for this.
Divide the beef mixture into 4 identical parts. The simplest way is to press the beef combination to the lowest of the bowl and use your finger to "draw" traces dividing it into 4 quarters. Form four oval-fashioned patties together along with your fingers, 2.five cm thick.
Heat a big skillet over excessive heat. Only while it is hot (after approximately 2 mins), upload olive oil (a tablespoon) to the pan and stir till covered.
Add the pancakes to the recent skillet and cook for two mins on every side - they have to be pleasant brown. For exceptional color, do not move them till the 2 mins are up.
Remove the pancakes and placed them on a plate.
Add the butter (2 tablespoons) to the skillet, then upload the mushroom slices as soon as they have melted.
Cook the mushrooms for two mins, till golden brown. Then sprinkle flour (2 tablespoons) over the mushrooms. Turn the mushrooms over, brush every mushroom with flour and maintain cooking for any other minute.
Add pork broth (2 cups), stirring continuously to comprise the flour, and convey to a simmer.
Add the steaks to the sauce combination and simmer, uncovered, for an additional five mins, or till absolutely cooked and the sauce thickens.
Enjoy !
