Pan Fried Pork Steak
Pecsenye

2 Lb Pork steaks deboned
1 tsp celery seeds
1/2 cup flour
Salt And Pepper to taste
2 Tbsp lard
1 cup Paprika gravy

Debone the pork steaks and pound to 1/8 inch
thickness. Rub both sides of the meat with the
celery seeds. Place the flour in a large bowl
and season with salt and pepper. Dredge the
pork in the seasoned flour. Pan fry in the lard
or peanut oil over medium heat until golden brown
on both sides. Serve with paprika gravy.

Hungarian Paprika Gravy

1 Tbs lard
1 1/2 Tbs Paprika or more
1 clove garlic chopped
1 cup chopped anaheim peppers or
1 cup chopped poblano peppers
1 cup chopped onion
1/2 cup chopped tomato
1 tsp chicken base
6 cups beef stock
1 cup sour cream
1/4 cup flour

Sauté the garlic, green pepper, onion and
tomatoes in large pot. Simmer for a few minutes.
Add the chicken base and beef stock along
with salt and pepper to taste. Cook and simmer
for 30 minutes. In a metal bowl, mix the sour
cream and flour together. Add a cup of the gravy
from the pot and quickly stir it into the cream
and flour with a whisk. Remove the gravy from
the heat and stir in the cream mixture, whipping
it well. return to the heat and simmer, stirring
often, for 15 minutes. Strain the gravy and
discard the solids or lumps.