Summary

Ingredients

• 4 pork steak (s), (minute steaks)
• 250 ml broth
• 125 ml red wine
• 1 medium onion (s)
• 1 teaspoon flour
• salt and pepper
• Garlic powder
• 1 tablespoon parsley, chopped
• Olive oil, for frying

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Instructions

1. Beat the minute steaks with a meat mallet. Sprinkle with salt, pepper, and garlic powder. Heat olive oil in a pan over high heat, add steaks, and fry 2 minutes per side (until internal temperature reaches 63°C / 145°F). Remove and set aside.
2. Peel and dice the onion. In the same pan over medium heat, sauté the diced onion with the parsley for roughly 5 minutes until the onion pieces are translucent. Add more olive oil if needed. Increase heat to medium-high and cook for 1-2 minutes longer until the onion browns lightly but does not blacken.
3. Pour in the red wine and scrape up any browned bits from the pan. Let the wine simmer for 2-3 minutes until slightly reduced. Sprinkle the flour over the mixture, stir for about 30 seconds to combine, then immediately pour in the broth.
4. Reduce heat to medium and simmer the sauce for about 5 minutes until it thickens and becomes creamy. Return the steaks to the pan, turn them to coat both sides with sauce. Cover the pan and remove from heat (or set to keep-warm on induction). Let rest for 5 minutes.
5. Serve with French fries, fried potatoes, rice, a green salad, or baguette.