Summary

Ingredients

• 2 pork steak (s) from the back
• 1 onion (s)
• 1 small zucchini
• 150 g mushrooms, brown (alternatively white)
• oil
• 700 g potato (s), approx.
• 0.25 liter ¼ milk
• some butter
• 1 tablespoon flour
• 0.5 teaspoon ½ vegetable stock, (instant)
• salt and pepper
• 1 teaspoon parsley, (frozen)

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Instructions

1. Peel, wash, halve or quarter the potatoes and cook them in salted water.
2. Peel the onion, cut in half and cut into thin strips. Heat the oil in a pan with a high rim, then add the onion and cook until translucent. Halve the zucchini, cut into thin strips and add to the pan. If necessary, remove dirt from the mushrooms (best to wipe them off with kitchen paper), quarter them and add them to the pan. Salt and pepper and let everything simmer softly over a low flame.
3. In the meantime, melt the butter in a small saucepan, add the flour and stir quickly with the whisk so that there are no lumps. As soon as the mixture is homogeneous and without lumps, gradually add the milk and bring to the boil, stirring constantly. Add pepper, salt and vegetable stock. Let it simmer on the smallest flame and stir from time to time.
4. As soon as the vegetables are cooked, they are removed from the pan and kept warm.
5. Put some oil in the pan, let it get hot and fry the pork loin steaks with just one turn. Salt and pepper after turning.
6. Drain the potatoes, place on the plates and sprinkle with parsley.
7. Put the finished steaks on the plates, then add the zucchini-mushroom vegetables and the sauce to the pan, stir everything together, let it heat up briefly and serve with everything else.