Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Pork blade steaks (1/2")
1 tb Vegetable oil
Salt
Pepper
3/4 ts Dried basil leaves
1 c Peach nectar
1/2 c Water
1 tb Vinegar
2 Beef bouillon cubes
- or 2 ts inst. beef bouill.
Hot cooked rice
1 tb Cornstarch
1 tb Cold water
2 ts Parsley; freshly chopped

Cook steaks in hot oil over medium heat in a large skillet until
lightly browned on both sides. Drain off pan dripping. Sprinkle
steaks with salt, pepper, and basil.

Combine peach nectar, 1/2 cup water, vinegar, and bouillon cubes;
pour over steaks. Simmer 30 minutes or until steaks are tender.
Place steaks over rice on a serving platter, and keep warm.

Combine cornstarch and water; add to nectar mixture and cook, stirring
constantly, until thickened. Stir in parsley. Spoon half of gravy
over steaks. Serve remaining gravy with steaks.

SOURCE: Southern Living Magazine, September 1979. Typed for you by
Nancy Coleman.

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