How to make Delicious Smothered Pork Steaks

[Music]hi everybodyeverybody out back everybody Jeannieyoungest’s back and I’m back with yetanother amazing recipe I am so excitedtoday because today at the Young’s houseJeana y’all miss gonna share with youall how I make amazing pork sticksthey’re so easy to make they do notrequire a lot of ingredients and youknow you make them Gina young stylethey’re gonna be so tasty here thelovely ingredients you will need you allnever had my pork steaks before youbetter make yourself one of course youwill meet some lovely pork steaks here’swhat my pork steaks look like they’rehuge right and they’re gonna be sodelicious you will need a onion you willneed bell peppers and of course you’regoing to need some amazing seasonings tomake these pork steaks taste amazingtoday we have Montreal steak seasoningwe’re going to use parsley onion andgarlic powder we’re going to use somebeef Boyan powder we have some pepperand salt and you will need some flour ifyou don’t want to use the flour feelfree to use cornstarch and replace ofthe flour you’re gonna need some sessomsays on is gonna give you amazing colorin a great taste now what we’re gonna dowe’re gonna make some sides to go alongwith these amazing pork steaks and thesides are going to be boiled potato soright here I have some potatoes and wehave some Eckrich sausage that I’vesliced up that’s gonna go inside of ourvegetables and our vegetables are thatgreen beans and the corn we’re gonna mixthat together we’re gonna put some meatin it and a chicken Boyan and of courseyou’re gonna need some butter let’s makesure your hands are impeccably cleanlet’s get started with this really easyyet so tasty recipe so one of the firstthings that I want to do I want to cutthese humongous pork sticks I wantcut them in half feel free to cut theminto strips into cubes however you wouldlike to do but I don’t suggest leavingthem whole because they’re so big wewant to cut them and then we want toseason them and then we want to let thatseasoning kind of soak down into themeat for at least fifteen minutes solet’s get started so can I just do oneat a time just like so pork steaks areabsolutely amazing they have so muchflavor they don’t get dry oh and Icannot wait all right so that’s what I’mgonna do we’re gonna fry that one up andthis one as well I kind of like to fillaround to where the bone is and thenthat’s when I make the decision on howam I gonna cut it okay see that perfectalright we’re gonna do these as wellsame thing figure out where their boneends at and kind of just make sureeveryone has a nice hunk of meat I saidin a nice hunk of meat alright so nowwe’re going to same thing here and thenwe’re going to see them I’m once aseason on this here here in a secondI’ll be one so now it’s time to seasonour beautiful meat let’s go in with somesalt any kind of salt that you like touse would be just fine don’t be afraidto season those of you that are outthere that are afraid to season yourfood will be flavorless don’t do it toyourselfall right so we’re gonna season bothsides because these are nice pieces ofmeat sometimes when I have a meat that’sreally thin I’ll just season one sideand it’ll be fine but when it’s muchthicker you want to season both sidesokay cuz you don’t want one side to beflavorlessall right so we’re going in with some ofthis beautiful size ohms you only need alittle bit for each one a little bit ofthis goes a long way it’s gonna give youamazing color and a beautiful flavor Ilove to use this on almost everythingthat I make alright and we go with theSouth Zone just like so now these arenot going to get bred it with flowertoday we’re just gonna fry these up I’mgonna share with you all this recipe isso amazing it’s a lot of fun and it’seasy like who doesn’t want an easyrecipe I know I doalright and we go with the parsley cuzit makes everything nice and beautifuland my mouth is watering alreadygarlic and onion powder and we’re gonnalet this beautiful seasoning soak in for15 minutes before we go any further okaylet’s see I want to open this up so Ican get that seasoning down in therehere we go just like so we’re gonna putsome Montreal steak seasoning keep inmind that it does have some salt andpepper in it already so be careful withyour salt in your pepper that you’regonna put on just like so and then we’regonna go in with some pepper not toomuch just a little bit cuz we’re gonnaseason both sides beautiful and thissmells absolutely amazingalright so now I’m really gettin excitedlet’s flip these over just like so we’regonna season the other side I hope youall are having an amazing day today aswell as a great work week I hope you allare being safe using your hand sanitizerand staying far away from practicallyeveryone absolutely stay safe guys andI’m so serious about that to stay prayeduplike we have to pray we have to prayabout everything that goes on in ourlivesalright so now that we flip those overlet’s seize them once again back in withthat onion andgarlic don’t be afraid to use it it’sgonna give you some good flavorsalt not too much a little bit don’t getcrazy with the salt guys put that coloron there I’m running out of parsley guysI need to get me some more parsley I’mnot going to the store any time any timesoonall right so let’s go in with thatMontreal steak seasoning and we aregonna put says own once again on thisside as wellbeautiful little bit of pepper not toomuch just like so all right so long andthen we let it set for 15 minuteslet those spices soak down into thisbeautiful meats here all right once Icontinue this I’ll be right back onetake a look at these amazing pork steaksnice and seasoned this is howwell-seasoned all of your meat shouldlook let’s set them aside all right justlike so and then we’re gonna get startedon our side dish which is really simplewe have a pan here we have whole carnalsweet corn with the liquid put that inyour pan all right and we also havestreaming’s with the liquid get that inyour pan as well all right my pan sizeis perfectI almost worried wondering if I had thecorrect size pan but this will do thetrickokay so now we’re gonna go in and putthat lovely sausage if you’re thatperson that loves chicken or turkeysausage or beef sausage put it right onthe end you don’t have to use the porkokay so we got that in there and as faras the chicken Boyan it’s gonna give youamazing flavor if you don’t have accessto chicken Boyan feel free to use yourMaggi poyo that you may have we’re onlygonna use a half of a cube or you canuse less than that butit’s really gonna bump up the flavorwith this dish here okay so get that inthere you don’t have to break it up toomuch because it will dissolve while it’sin there I do want to season it we’regonna go in with some onion and garlicpowder just like so we don’t need thesalt because the Boyan has the salt init a little bit of black pepper and thenwe’re gonna go in with some butter andthis side dish is done and out the wayall right that butter right there willdo the trick I’m gonna set this on thestove I know you all are meat marinateswith those beautiful spices let’s goahead and get our beautiful veggies cutup we have some bell peppers here that Ithought out yesterday we have an onionthat we’re slicing out I have Dakotaover to my right he’s working on schoolwork so we’re getting that done we havePrince and polo over here on the floorthey’re asleep you can see Prince on thebed and polo is actually up against thewall he’s there but he’s sleeping upagainst the wall all right so now let’sget started on our veggies all right sowhat we want to do we’re just gonna goin put these bad boys up just like socut him up in strips if you like cutthem up into cubes if you like it’sreally up to your discretion but when Imake pork I love you know I can’t reallysay when I make pork because when I makejust about anythingI love bell peppers especially if I’mgonna make some type of gravy bellpeppers and onions is amazing and gravyso that’s what we’re gonna do I’m gonnacontinue to slice these and when I comeback we’ll get the onion sliced uptackle this onion me and onions we justdon’t get along we just don’t how aboutgetting along today onion I don’t wantto cry over you I don’t guys it’s theworst when you’re recording you know youtry your hardest not to cry and then myeyes startand I have to go and fix my face beforeI come back on camera all right so let’sI’m just gonna slice it we’ll just dothat all right just like so perfect andnow we’re gonna turn this panel so thatwe can start cooking up our making corksthing so we have our potatoes peel letme show you how I like to cut mypotatoes when I’m making boiled potatoesthis is one of my favorite ways to makepotatoesthis is how my grandmom used to makepotatoes and I live for this it’s soeasy so much fun and it tastes deliciousokay so we’ve some wet quarter thepotatoes just like that we’re gonna keepthem like that okay this is reallysimple you just want to make sure youdon’t overcook your potatoes to wherethey turn into mush you know and youdon’t want to undercook them if yourpotatoes are too big just slice them youknow once again all right just like soif your potatoes too big cut it in halfokay just like this slice that bad boyjust like this all right and I’m gonnaget the pant as we’re going to use toboil our potatoes then these potatoeshave been washed in cold water until thewater has turned nice and clear and whathappens when the water turns nice andclear you rinsing off a lot of that Idon’t want it starch okay so I’m gonnacontinue to cut these off camera canI’ll be right back one so you can seethat our potatoes have all been cutthey’re in cold water you want to saltyour water if you’re making noodles ifyou’re making potatoes or rice alwayssalt your water any kind of saltyou like to use that’ll be just fine youwant to season those potatoes in therenow let’s take them over to the stoveand turn them on to a medium-high heatand we’re going to cover them with thelid until they get nice and fork tenderand right here I’ve turned this burneron also so that our green beans oursausage and our corn can start to cookup let’s make our way back over this wayand throw these amazing pork steaksright into this pan our pan is startingto get nice and hot when it’s hot enoughI’m going to throw everyone let’s takeour amazing pork steaks that we havewashed cut seasoned and the seasoninghas soaked on has kind of marinated inthe meat for maybe 20 minutes okay sohere’s what we’re going to do we have apan here that has vegetable oil not toomuch vegetable oil just enough to getthem nice and golden brown let’s getthem in that pan you want to make sureyour oil is really hot that simple thatyou hear right there that’s what youwant to hear you can achieve a beautifulgolden brown color on to this meat youdon’t want to cook this on low you don’twant to cook it up too high okay youwant to achieve that perfect color thatwe all love you know what color I’mtalking about all right so let’s grabthe others let’s get them on here don’tovercrowd your pan overcrowding your pancan cause for your pork steaks to steamall right just put just enough in thereto get three is fine okay and then we’lljust do a couple other batches I don’tmind doing a couple other batches soonce I start to see a beautiful goldenbrown ring towards the bottom of thesethat’s our indication that it’s time toturn them and never worry about once youachieve that golden brown color my mouthis watering once you achieve that colorgo ahead and flipbut some of you might say but it’s notdone in the inside Tina I know Iunderstand that but what’s gonna happenis we’re gonna make an amazing crazy forthese bad boys and we are just gonnasimmer in that crazy and during thattime while these are simmering down inthat amazing gravy they’re gonna finishcooking so don’t worry about that allrightlet’s check in on our pork steak justgive them a nice turn of[Music]okay just like this onethat don’t freak out we can always flipit back over no problem I’m gonna doseveral batches I’m not gonna make youall watch meeting several batches you’lljust watch this batch and then I’ll showyou how to make this amazing quick andsimple great our potatoes are almostdone let’s take a look at them they’recooking up okay here in a second and seeif they’re nice and fork tender it’stime to turn the second batch over let’sgive them turns over and then we’llcheck our potatoes[Music][Music]we’re going to take him out of the fearthey’re so sick I’m going to turn themoffjust like so so now that our potatoesare perfectly done make sure you don’tovercook your potatoes to where they’rejust mush you don’t want that you wantthem to have a little bit of texturejust make sure they’re just perfectlyfork-tender so you can see that I’vedrained the potatoes what we’re gonna dois we want to put a low load of butteron to your potatoes and here’s what I’mnot gonna do I’m not going to stir it inbecause if I stir it in what’s gonnahappen is we’re gonna break up thosepotatoes don’t do that just put thebutter right on top and just let it meltdown into those potatoes guy what I dothese videos I get myself so excitedwhen I’m talking about the foodsomething else in this kitchen so nowthat we have the butter on get you somepepper nice amount I’m gonna open thisup and then we’re gonna do some salt andthen we’re gonna do garlic powderabsolutely the garlic powder really setsthis potato off oh hey thank you somemake it just like this Gina young styleyou will not be let down you’re gonnasay okay Gina that’s like my favoritepotato nowadays because it will be it’sso delicious so once we get the parsleyon there we’re gonna put a lid on itjust like so and give that butter achance to just melt on top of thatgarlic yeah we put salt on top of thesalt and the pepperthat’s all I’ll have to taste one andsee I just have to taste one if I don’ttaste soft then that means we didn’t useup okay I’m gonna go in right for one onthe top cuz I need to knowAnisa mmm so good this is my favoritepotato just like so get that let on letthe butter melt then you have boiledpotatoes get a young staff our veggiesare done we’re gonna make her away herein a second I’m gonna grab all of mypork steaks because they’re done let’sget started on our gravy here in asecond take a look at these amazing porksteaks beautiful right absolutely theyare oh they look so good okay so righthere in the pan we have oil and I putthe onion in there just to make sure myoil was nice and hot I want to saute upthese beautiful veggies I’m going totake the onions apart a little bit justlike so I have some amazing smellscoming out of this household right nowmy goodness I know my wants my neighborsright now are probably wondering what isshe over there making we can smell itfrom the street[Music]boy are gonna be delicious you don’thave to saute him too much keep in mindif they’re gonna also cook in with ourgravy all right I’m just gonna cook themuntil the onions get nice andtranslucent know what translucent meansis when the onions start to get nice andclear in color we’ll take them out we’rejust gonna set them on top of the meatand then we’ll start to make a gravywith that oil that’s in the bottom ofthe pan so now what I’m gonna do rightnow is talk about the gravywell our veggies cook up if you don’twant to make a homemade gravy guess whatit’s okay it’s okay you can always goout and purchase something like thisthese are absolutely amazing then theycome in all different types of flavorsgive it a try if you haven’t tried itbefore absolutely you can you don’talways have to make a homemade gravyokay so what we’re gonna do I have somewater here and we’re going to flavortheir water we’re gonna make a brothwith this Boyan powder right here okayso get you some in there I’m gonna makea lot of great because I have a wholelot of pork steaks to cover with thisgravy I will want these pork steakssmothered in this Grady beat all rightand I want it to be very flavorful nowwhat I’ll do I’m gonna take this spoonand I want to taste my broth and see ifI’m happy with the flavor if I’m nothappy with the flavoring guess what I’mgonna do I’m gonna put more of the Boyanin okay so we’re also gonna season thegravy up with garlic powder and onionpowder and parsley flakeshuh perfect all right now that’s niceand tasty all right we have some flourthat will need to use to thicken up ourgravy and then I have two cups here ofhot water the hot water is going to giveme more gravy okayso what we’re going to do I like to useequal parts oil or butter if you’reusing towards equal parts flour andwe’re going to cook that flour until youcook off the rawness flavor of theflours that makes any sense just forabout maybe four minutes or so and thenwe’ll start adding our liquid okay whichwill be our beef broth and then we’ll goin with our water and we’ll season asneeded okay so our veggies are justabout done I like to give the veggies ahead start I always like to because Idon’t want raw veggies in with my youknow my meal so let’s go ahead and getthese out of the pan just like so andI’ll be right back let’s get started onour really quick and simple yet so tastygravy so you can see that we put ourveggies so we just set them on top ofthe meatand now I have the oil that has beenflavored with the peppers and the onionsokay I’m gonna go in with equal partsflour I’m just gonna eyeball mines by inthe description below I will tell youexactly how much you will need for yourrecipe okay and like I said it is justequal parts flour equal parts oil youdon’t want for your flour and oil tolook like plaster it should not looklike that okay it should look somewhatlike um let’s just say peanut butter alight peanut butter okay we’re justgonna do this to stir it around thenthat will just like so until we cook outthe raw flavor in the flour okay prettysimple that’s because it is simple andeverythat Jena young shows you all it’s gonnabe easy to make it’s gonna be a lot offun and it’s gonna taste absolutelyamazing trust me when I tell you thisnow a lot of you like to use the pandrippings sometimes I do that but Idon’t do it a lot okay I like for somereason I just like to clean my pan outand start out with a nice clean pan butwe still achieve that beautiful flavorfrom the onions and the peppers okaylike I said feel free to use thosecrispy the beautiful fun that’s in thebottom of the pan after cooking yourpork steaks okay now you can see theconsistency that I’m getting and you cansee how the color has changed which isexactly what we’re wanting keep in mindyou don’t want this to look like plasterit shouldn’t be hard to stir around theraw flavor is almost cooked out now whatwe’re gonna do and and you can see I’mjust using a rubber spatula and whenyou’re mixing in your liquid you want tocontinue to stir as you’re pouring inyour liquid that’s very very importantokayso see everything’s nice smooth andvelvety we’re gonna go in with thisbroth here being careful because steamwill come up pour this in and keepstirring and don’t stop stirring okayvery important that you keep stirring ifyou don’t want any lumps okay just likeso pretty simple all right I’m gonnacontinue to put more liquid in until Iget the desired texture that I’m lookingfor for my gravyokay I’m gonna stir until I don’t feelthat dried Roux at the bottom it willthicken up just like so I am using hotwater I never use cold water or coldbroth when I’m making gravyall right see that right there that’swhat you’re wanting I’m starting toreally get excite it now and now let’stalk about the color how are you gonnamake this nice and brown there’s acouple of different things we can dothere is Kitchen Bouquet you can alwaysuse and I’ll show you that KitchenBouquet doesn’t give you much flavor butit’ll make any sauce or gravy turn niceand dark like you want it or you can usesoy sauce either one of those would befine you also can use let me show you beright back so now it’s time to turn ourgravy nice and dark I have our gravy onthe medium this here better than boy onyou can use it this is the vegetablebase I think yeah this is a seasonedvegetable you can use the beef you canuse any of them all right now soy sauceyou can use it this one right here isthe Kitchen Bouquet if I can open itwe’ll get some nice color on to ourgravy there we go a little bit of elbowgrease get you some in there don’t beafraid to use it it’s gonna give you anamazing color alright perfectconsistency that I love for a tepee andnow we have that beautiful color thatwe’re all used to when you think ofsmothering some nice pork steaks look atthis it’s beautiful right you can’tbelieve it’s tasty so now I do want togo in and seasoned garlic powder forsure pepperabsolutely parsley just to make itprettycome on now all right and then we’regoing to put this aside give it a nicestir oh yeah my goodness look at thiscrazy there are absolutely no lumps Igotta taste ithave to tape this right now taste oneand I’m going in I’m going in I got thelittle teeny-weeny spoon but that’senough to taste look at that Oh mmmlisten here listen here always tasteyour food so you know what you’refeeding to your family and friends andyour loved oneshmm gonna bring me good that’s some goodeating right there now we’re gonna takethis pork steak just like so and Nestleit down mm-hmm Oh see now my mouth isofficially watering let me know any timeduring this video if your mouth startedwatering and your stomach startedrumbling mmm the pork steaks too thinkthe ones that don’t fit in there don’tfreak out I’m just gonna put them inanother pan of gravy okay I don’t mindwhisking up a quick batch of gravy justto get the other pork steaks in see thisright here this is an abundance of loveyou all never had any good lovin babyright in this pan make you some make itfor your family and friends and all ofyour loved ones for sure let’s get thisdown then you kick down in that pan youhear me Oh cuz I’m going to how are youand it looks like I’m gonna be able tocan I fit you in there somewhere I sayI’ll try to make it fit try to make itfit let’s just see and if not I can eatthat bad boy just like this with thosepotatoes all right get those veggies inthere we’re gonna let this simmer for atleast 35 to 40 minutes and these porksteaks are gonna be fall off the boneyou hear mewhoo-wheeif y’all enjoyed this video give me athumbs up and if you haven’t subscribedmake sure you subscribe make sure youclick on another vacation Bell so youcan be notified every time ga-younguploads one of these awesome recipestell your family and friends andeverybody you know tell the whole worldabout you the young and what I’m doingin this kitchen on a daily basisabsolutely when I come back we’re gonnasay a prayer I’m gonna let you all havethat first bite leave and take a look atthis amazing goodness here in this fanwe have smothered pork steaks you allsaid Gina can you show us how you makethose pork steaks and that’s what we didtoday these pork steaks have beensmothered in gravy with these amazingspices and vegetables I’m going in forthis one this one right here is callingthat my name oh and give me some ofthose veggies my goodness look at thisI’m so excited I can be more excitedtake a look at this I just want you tolook down in this pan look how gorgeousthese are who wouldn’t like to have thisin the veggies they’re perfect they’renot mushy they still have some nice bikeI’m gonna continue to let these simmerin this amazing gravyHeavenly Father Lord Jesus we thank youfor today and for every day Lauren wouldthank you for your love time your mercyand your understanding please forgive usfor our sins come into our hearts wemake you our Lord and Savior send yourangels down to surround us day and nightand your Holy Spirit to help us makegood decisions give us peace of our mindand the name of Jesus no weapons formedagainst us shall prosper in Jesus namedevil you have no authority over thishousehold in Jesus nameHeavenly Father we thank you for theroof over our head the food the love thepeace and the joy that you bring usevery day we thank you for that Lordamen let’s dive in Lord we thank you forthis amazing mealall right you all are gonna get thatfirst bite I’m gonna continue to letthese bad boys simmer let’s go I knowit’s hot I know it’s hot so the firstthing that I want to do a man once againto my beautiful prayer first thing thatwe can do let’s try these potatoes myfavorite look at them in there sobuttery and so flavorful taste one goingin mmm so good there’s not a potato outthere that could be more simple andbetter tasting this is a potato you wantto make this another one I’m just tryingto wait because I know that that porksteak is extremely hot and I reallydon’t want to burn the roof of my mouthmmm mm-hmmcan we go at the veggies oh yeah look atthat beautiful right you better believeit isgo on inlisten here you really something in thekitchen you hear me yeah reallysomething in that kitchen girl look atthis taste that flavor mmm so tender somoist so flavorfulthe gravy is amazing and as always godbless you all thank you all for watchinggood night that’s good