Pork steaks braised with lentils
With Simon Holst
This fantastically satisfying, comfort food- style meal is one example of the sort of thing that can be put together in a remarkably short space of time using a can of lentils.
For 2 servings:
Cost per serving: $5.50
Time to prepare: 25 minutes
1 Tbsp flour
1 tsp plain or smoked paprika
1/2 tsp salt
grind of pepper
2-4 (400g total) trim pork rib eye or scotch fillet steaks
2 Tbsp olive or canola oil
1 medium onion, diced
2 cloves garlic, crushed, peeled and chopped
1 medium carrot, finely diced
2 sticks celery, finely diced
1 tsp thyme
1 cup chicken stock (or 1 cup water and 1 teaspoon instant stock powder)
400g can brown lentils, rinsed and drained
salt and pepper to taste
Measure the first four ingredients into a shallow bowl and stir until well mixed. Working one steak at a time, dip both sides of each into the flour mixture, then set aside.
Heat 1 tablespoon of the oil in a large non-stick pan over a medium-high heat. Add the floured steaks and cook for 2-3 minutes per side until golden brown, then lift them out and set aside.
Add the onion and garlic to the pan, if the mixture looks too dry add the remaining oil, then cook, stirring frequently until the onion has softened and is turning clear. Stir in the carrot and celery and continue to cook, stirring occasionally to prevent browning, for a further 4-5 minutes. Add the thyme, stock and (drained) lentils. Stir gently to combine, then nestle the steaks into the mixture and simmer gently uncovered for 10 minutes, turning the meat over after 5 minutes.
Lift the steaks from the pan, then spoon the lentils onto serving plates, top with the steaks and serve accompanied with a simple green salad.
(TX: 23 August 2011)