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1
Cut pork steak into bite-sized strips or larger as desired, and coat with flour, salt and pepper in a large bowl. Heat oil in large skillet or dutch oven and brown meat. Saute onions with meat half way through if you want onions added. (Don't have to cook meat throughly, as it will finish cooking in oven.) Combine in saucepan sour cream, mushroom soup, mushrooms, and half of cheese. Stir and heat mixture, do not boil. Place hash browns in bottom of Pam-sprayed casserole dish or 9 x 13 inch cake pan. Add green beans on top if desired. Pour sour cream mixture over this and place pork steak on top. Sprinkle with remaining cheese and bake, covered with foil in 350 degree oven for 1 1/2 hours.
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2
I prefer to use the Southwestern type of shredded hashbrowns that already has some onion and green pepper in it if I don't add the green beans. Without the green bean addition, this tastes very much like the famous cheesy hashbrown casserole everyone seems to like so well. If you add the green beans and onions, it tastes a lot like Durkee's green bean casserole. The pork steak is a delicious blend of flavors either way!
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3
I have a VERY PICKY 13 year old son who hates mushrooms or mushroom soup, and won't even eat green bean casserole, but LOVED this dish because he didn't realize it had mushroom soup in it. He even asked for seconds, then wanted the left-overs the next day. Hubby said this was one of the BEST casseroles I had ever made. No leftovers for the son, as hubby had already eaten it for breakfast the next morning!
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4
If you have never cooked with pork steak before, as I hadn't, try this. You will be surprised how EASY and TASTY this is! FIVE STARS for my family!
