• 3 TBS olive oil
• 1 lb. boneless pork shoulder steaks
• 1 TBS Steak Seasoning
• ½ tsp black pepper
• 2/3 cup thinly sliced onion or ¼ cup sliced shallots
• 12 oz. sliced mushrooms
• 3 cloves garlic minced
• 3 TBS flour
• 1-1/2 cups chicken stock
• ½ TBS tomato paste
• ½ TBS white wine vinegar
• 1/4 cup heavy cream
• 2 TBS freshly chopped parsley

Heat 2 TBS of the oil in a large frying pan over a medium-high heat. Season both sides of pork with steak seasoning. Place in the pan and fry for 6 minutes, turning once, until browned. Remove from the pan and place on a plate.

Add the remaining 1 TBS of oil to the pan. Add in the sliced onion, sliced mushrooms and pepper. Cook for 5 minutes, stirring often, until the onions have softened. Add the garlic and stir for one minutes.

Sprinkle the flour over the onions and mushrooms and stir together to coat. Stir in chicken broth, tomato puree, white wine vinegar, and cream.

Add the pork steaks back to the pan and simmer for 10 minutes to thicken the sauce and heat the pork steaks through. Serve topped with a sprinkling of fresh parsley.