Hungarian Creamy Pork

At Durham Food Fair, I bought some spice mixes. They can be used as dry rubs, for marinades or mixed to make dips.  The possibilities are endless.  I used the Hungarian one for this recipe but you can substitute the spice for curry powder for a spicy recipe or anything else that takes your fancy.

Hungarian Creamy Pork

Serves 4

4 pork steaks, trimmed of excess fat
1 onion, chopped
250 g  mushrooms, sliced or quartered
100 g light Philadelphia cheese
200 ml veg stock
2 tsp Hungarian spice mix or use smoked paprika, thyme and oregano

Brown the steaks in a non stick pan.  Remove and set aside.

Cook the onions and mushrooms gently until lightly browned, add the Hungarian spice mix and cook for 1-2 minutes.

Add the steaks back to the pan with the stock and cook for 20 -25 mins with the lid on until the steaks are tender and the stock has reduced a bit.

Stir in the Philadelphia cheese until smooth.

Serve.

Note: You could use cream here instead of Philadelphia.