Two days ago I made “pork steak delight”. The involves browning pork steaks and cooking them in the oven on a bed of rice, with a rich gravy.
+ Brown pork steaks and remove from pan (this works nice with pork chops too).
+ Saute chopped onions, celery, mushrooms, hot peppers if you like ‘em, until the onions are clear and remove from pan.
+ Make a brown roux (equal parts flour and oil), I was making a lot, so I used 8 tablespoons oil and 8 tablespoons flour. The rule of thumb is 1 tb oil and 1 tb flour per cup of liquid to be thickened, for a “thin sauce”. A thicker sauce, like a gravy, calls for 2 tb oil and 2 tb flour per cup. I wanted a thinner sauce since the rice/bulgar mixture would be cooked in it.
+ When the roux is nicely browned, add 8 cups broth, mix thoroughly, then add the sauted veggies, and salt/black pepper to your personal taste. Cook until the liquid starts to thicken a bit.
+ In a large roasting pan, put 2 cups uncooked rice and 2 cups uncooked bulgar. Add the liquid and veggies and mix thoroughly. Lay the browned pork steaks or chops on top and cover tightly. Bake at 350 degrees for 1 hour. Don’t peek.
The combination of rice and bulgar has a great taste and texture! The bulgar adds a lot of nutrition and fiber.
This particular recipe, in these quantitites, makes a lot of rice and bulgar. This is good, because as I always say, Always Make Extra Bulgar. Last night I made a casserole by adding some cooked veggies, cooked hamburger, and a new pan of gravy to some of the leftover bulgar rice. I have enough bugar/rice left over for two more meals, so that’s going into the freezer today.