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It is not often when we think of Pot Roasting that we think of pot roasting a whole chicken. Usually, we will pot roast a joint of beef or pork, or even lamb, but not chicken, and I wonder why that is.
We are not averse to stewing chicken pieces, or fricasseeing them, but it hardly ever seems that we will do a whole chicken. Its a shame really because the end result is always tender moist and delicious.
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True, we will not get the crisp skin which is usually associated with a roast chicken, but we aren't really supposed to be eating the skin anyways. What you sacrifice in flavor from a sticky crisp skin, you more than make up for in flavor with a perfectly cooked moist and delicious chicken!
This also smells delicious while it is cooking and the gravy you end up with is more than to die for! This has to be one of my favorite ways of preparing a whole chicken. I guarantee you will fall in love with it also!
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WHAT YOU NEED TO MAKE POT ROASTED CHICKEN
You may think that some the ingredients are a bit unusual but trust me when I say they totally work!
- 1 TBS sunflower oil
- 1 medium sized roasting chicken (about 4 pounds in weight)
- 6 ounces (175g) bacon lardons or chopped thick sliced bacon
- 1 large onion, peeled and coarsely chopped
- 8 small cloves of garlic, peeled and thinly sliced
- 2 fresh sprigs of rosemary, leaves stripped and roughly chopped
- 1 cup (240ml) of good quality apple cider
- 2/3 cup (180ml) of good quality chicken stock
- 4 small eating apples
- 3 1/2 TBS butter, softened, divided
- 2 tsp sugar
- freshly grated nutmeg
- 2 1/2 TBS plain all-purpose flour
- 2 TBS heavy cream
- 1 TBS chopped fresh flat leaf parsley
- fine sea salt and freshly ground black pepper to taste
.jpg "Pot Roasted Chicken")
You will want to use the best chicken that you can afford to buy. I often stock up on air chilled organic chickens when they are on offer. I will buy several and freeze them. I like the "free from" chickens which have not been fed antibiotics.
Having said that however, just buy the best that you can afford to purchase.
By eating apples, I mean an apple that is one which you enjoy eating out of hand. Not a cooking apple. I like Pink Ladies myself, but a golden or red delicious apple also works very well. You really just want a sweet eating apple that you would really enjoy eating on its own.
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By apple cider you can use either hard cider or apple cider that has not turned. A sparkling apple juice, or a cloudy apple juice. All work well.
I don't drink alcohol so never have it in the house really, so I just use a good cloudy refrigerated stye of apple juice, or fresh apple juice as it is also called. Don't worry it won't make the dish too sweet and actually works very well with all of the remaining ingredients to make a really delicious gravy!
The recipe calls for bacon lardons which is just cubed thick slice streaky bacon. If you cannot get that, just use regular streaky bacon, thick cut, if possible, chopped.
.jpg "Pot Roasted Chicken")
It may sound complicated, but it's really a very simple dish. If anyone knows me, they know I don't do complicated if I can possibly help it.
Preheat the oven to 350*F/180*C/ gas mark 4. Place the oil into a small flameproof casserole or roaster (with a lid) which is large enough to fit the chicken snugly.
Pat your chicken dry and season inside and out with some salt and pepper.
Heat the oil in the casserole and then brown the chicken in the heated oil on all sides. Once it is browned all over, remove to a plate and set aside.
Add the bacon to the casserole and cook, stirring frequently, over medium heat until golden brown. Toss in the onions. Cook and stir for a few minutes longer until they begin to soften. Add the garlic and rosemary and cook, stirring, for several minutes longer. Add the cider.
Cook over high heat at a vigorous boil until the liquid has reduced by two thirds. Place the chicken back into the casserole. Pour in the stock. Cover with a layer of aluminum foil and then place the lid snugly on top. Roast in the preheated oven for 1 hour. (The juices should run clear.)
.jpg "Pot Roasted Chicken")
While the chicken is cooking, peel, core and quarter the apples.
Melt half of the butter in a skillet. Add the apples and fry them for a few minutes until they start to brown. Turn the slices over and sprinkle with the sugar and nutmeg. Continue to cook for several minutes longer until they are nicely golden and tender. Remove from the heat and set aside. Keep warm
When the chicken is cooked through and tender, lift it out onto a large platter. Cover tightly with foil and leave to rest for about 10 minutes.
Put the flameproof casserole over medium heat and simmer until the cooking juices are reduced and full of lovely flavors.
Rub the remaining butter and the flour together. Drop this into the reduced chicken juices, whisking constantly, simmering until the mixture starts to bubble and thicken. Whisk in the heavy cream. Taste and adjust seasoning as necessary with additional salt and black pepper. Stir in the parsley and the apple.
Carve the chicken and serve on heated plates with some of that delicious sauce spooned over top.
.jpg "Pot Roasted Chicken")
Just look at that gorgeous sauce and tender chicken . . . with its chunks of sweet apple, bits of bacon. This is a creamy and unctuously wonderful combination that is incredibly pleasing.
.jpg "Pot Roasted Chicken")
Pot roasting chicken not your thing? Perhaps you would enjoy these other roast chicken dishes:
BUNDT PAN ROAST CHICKEN - A whole chicken is roasted upturned on the stem of a Bundt pan, over some vegetables. The chicken bastes itself while it is roasting along with the vegetables, The end result being tender juicy chicken along with some incredibly delicious sticky roasted vegetables.
GRANDMOTHER'S ROAST CHICKEN & GRAVY - This roast chicken recipe is really a good one. It differs only slightly from my usual one. I do normally use lemon and thyme for my roast chickens, and plenty of butter, but I have also used garlic in the past. This recipe uses chopped lemon thyme. If you can't get that, then add a bit of finely grated lemon zest to the chopped thyme. A whole lemon is quartered and put into the cavity which helps to create even more flavor and moistness. Crisp skin. Tender meat. Delicious gravy, just what you would expect from Grandma!
Yield: 4
Pot Roasted Chicken
Prep time: 15 MinCook time: 1 H & 15 MTotal time: 1 H & 30 M
Ingredients
- 1 TBS sunflower oil
- 1 medium sized roasting chicken (about 4 pounds in weight)
- 6 ounces (175g) bacon lardons or chopped thick sliced bacon
- 1 large onion, peeled and coarsely chopped
- 8 small cloves of garlic, peeled and thinly sliced
- 2 fresh sprigs of rosemary, leaves stripped and roughly chopped
- 1 cup (240ml) of good quality apple cider
- 2/3 cup (180ml) of good quality chicken stock
- 4 small eating apples
- 3 1/2 TBS butter, softened, divided
- 2 tsp sugar
- freshly grated nutmeg
- 2 1/2 TBS plain all-purpose flour
- 2 TBS heavy cream
- 1 TBS chopped fresh flat leaf parsley
- fine sea salt and freshly ground black pepper to taste
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Place the oil into a small flameproof casserole or roaster (with a lid) which is large enough to fit the chicken snugly.
- Pat your chicken dry and season inside and out with some salt and pepper.
- Heat the oil in the casserole and then brown the chicken in the heated oil on all sides. Once it is browned all over, remove to a plate and set aside.
- Add the bacon to the casserole and cook, stirring frequently, over medium heat until golden brown. Toss in the onions. Cook and stir for a few minutes longer until they begin to soften. Add the garlic and rosemary and cook, stirring, for several minutes longer. Add the cider.
- Cook over high heat at a vigorous boil until the liquid has reduced by two thirds. Place the chicken back into the casserole. Pour in the stock. Cover with a layer of aluminum foil and then place the lid snugly on top. Roast in the preheated oven for 1 hour.
- While the chicken is cooking, peel, core and quarter the apples.
- Melt half of the butter in a skillet. Add the apples and fry them for a few minutes until they start to brown. Turn the slices over and sprinkle with the sugar and nutmeg. Continue to cook for several minutes longer until they are nicely golden and tender. Remove from the heat and set aside. Keep warm
- When the chicken is cooked through and tender, lift it out onto a large platter. Cover tightly with foil and leave to rest for about 10 minutes.
- Put the flameproof casserole over medium heat and simmer until the cooking juices are reduced and full of lovely flavors.
- Rub the remaining butter and the flour together. Drop this into the reduced chicken juices, whisking constantly, simmering until the mixture starts to bubble and thicken. Whisk in the heavy cream. Taste and adjust seasoning as necessary with additional salt and black pepper. Stir in the parsley and the apple.
- Carve the chicken and serve on heated plates with some of that delicious sauce spooned over top.
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Not too long after I moved into my new place, I purchased myself an Instant Pot. This is the model I bought here. It is a multi use pressure cooker. I can even make yogurt in it if I want to.
I am ashamed to say that today is the first time I used it, inspired by my sister having used hers to make a stew yesterday. It sounded so nice, I thought I would give it a go!
.JPG "Instant Pot Beef Stew")
I picked up some stewing beef at the grocery store yesterday. I was shocked at how expensive meat it getting. I paid $7.69 for .388 kg, which is not even a pound.
Stewing beef sells for $19.82 a kilo here, which is 2 1/4 pounds. Outrageous when you think that stewing beef is not even the best quality beef around. I do not know how families can make ends meet and feed themselves these days!
.JPG "Instant Pot Beef Stew")
That is where making something like a stew can be a delicious economy. You don't need a lot of meat and by adding a lot of vegetables to it, you can stretch that meat even further!
My recipe today makes four servings out of one pound of meat, and nobody will feel shortchanged because there are loads of delicious vegetables and there is lots of tasty gravy, ready to be mopped up with bread and butter.
This is a meal made in heaven.
One thing which I did differently than the usual here, was to use a package of fresh potato gnocchi. This is the brand I used. I am a huge fan of gnocchi. Little potato pasta dumplings that you can use almost like potatoes.
I have always used them just like potatoes myself. I boil them and fry them with onions, etc. They always come out most delicious!
.JPG "Instant Pot Beef Stew")
The gnocchi add a lovely heartiness to the stew and doesn't break down like potatoes do. You add them at the very last. They only takes about 2 minutes to cook.
I really love the way they hold together in things like this.
.JPG "Instant Pot Beef Stew")
WHAT YOU NEED TO MAKE INSTANT POT BEEF STEW
Aside from the Instant Pot, very simple ordinary kitchen ingredients. It looks like a lot but most of them are seasonings/flavorings.
- 1 pounds boneless stewing beef, cut into 1 inch cubes
- 1 TBS oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder (not salt)
- 1/2 tsp onion powder (not salt)
- 1/2 tsp dried summer savory
- 1/4 tsp dried thyme
- 1 bay leaf, broken
- 1/4 cup tomato ketchup (61g)
- 1 TBS Worcestershire sauce
- 1 TBS Balsamic vinegar
- 1 1/2 cup beef stock (360ml)
- 4 1/2 cups peeled and prepped vegetables (see note)
- 1 package refrigerated fresh potato gnocchi (4 serving size)
- 2 TBS flour
- 2 TBS cold water
.JPG "Instant Pot Beef Stew")
I used the Knorr beef stock concentrate for this. Ordinary tomato ketchup (adds a nice tang) as does the Worcestershire sauce. Normally I would add sweet pickle juice to my stews, but lacking that, today I added balsamic vinegar with excellent results.
I used a variety of vegetables for my stew. Parsnips, carrots, onion, rutabaga and celery. The onions and celery break down quite a bit and are not really all that discernable in the end.
.JPG "Instant Pot Beef Stew")
I left my vegetables quite chunky because I didn't want them breaking down too much. Although the instant pot does cook the stew in a fraction of the time that you would normally need to cook a stew, it's still long enough to break down your vegetables.
I love soft vegetables in my stew, but not mush. So, do keep them in largish chunks.
.JPG "Instant Pot Beef Stew")
HOW TO MAKE INSTANT POT BEEF STEW
It's really easy and quite quick, once you get over your initial fear of pressure cooking. If you follow the instructions that come with your instant pot, you needn't fear!
Add the cooking oil to the Instant Pot insert. Select sauté, adjust to normal. Add the beef cubes, cooking in two batches. Cook 2 to 4 minutes on one side until browned. Repeat on the second side.
Once all of the meat has browned return it to the pan along with all of the herbs and seasonings, along with the broken bay leaf. Give it all a good stir and cook for a few minutes. Select CANCEL.
Place all of your prepped vegetables on top of the beef in the pan.
.JPG "Instant Pot Beef Stew")
Whisk together the ketchup, Worcestershire sauce, Balsamic vinegar and stock to combine. Pour this mixture over top.
Secure lid. Set pressure valve to SEALING. Select MANUAL. Cook on high pressure for 45 minutes. Select CANCEL.
Set pressure valve to VENTING to quick-release pressure.
Add the potato gnocchi, cover and keep warm on the warm setting until the gnocchi have cooked through. (Should only take a few minutes.)
Whisk together the flour and water until smooth. Whisk this into the pot. Select SAUTE, adjust to normal. Brint to a simmer and then cook, stirring frequently, until the mixture has thickened, and any flour taste has been cooked out. Select CANCEL.
Serve hot spooned into bowls along with crusty bread to sop up all that lush gravy.
.JPG "Instant Pot Beef Stew")
I was really pleased with how delicious this stew turned out and how very quickly it was ready in comparison to the traditional method.
My friend Glenna stopped by right after it was done. She has just bought herself an Instant Pot, so she was quite interested in how it went together. I gave her a bowl of it to take home with her. (She just lives across the road from me.)
I think I have found a new way to make a tasty stew! Many thanks to my sister for inspiring me!
.JPG "Instant Pot Beef Stew")
If you would rather make stew in the traditional way you might enjoy the following recipes:
BEEF STEW FOR TWO WITH BISQUICK DUMPLINGS - A down-sized version of my favorite beef stew, perfectly sized for two. It may be smaller in size but is every bit as delicious as the full-sized version!
IRISH LAMB STEW - There is nothing fabulously outrageous ingredient-wise about this stew. Simple ingredients put together in a very simple way. Stewing Lamb, potatoes, carrots, onions, celery. Thyme, stock and seasoning. A bit of oil for browning the meat.
EASY OVEN STEW - This has to be the easiest and tastiest stew around. I clipped the recipe from a newspaper many moons again and I have been using it ever since. It pretty much cooks itself. With just a bit of peeling and chopping, your work is pretty much done, and if you use frozen chopped onions and buy your meat already cubed, then it doesn't take long to throw together at all.
Yield: 4
Instant Pot Beef Stew (with Potato Gnocchi)
Prep time: 15 MinCook time: 50 MinTotal time: 1 H & 5 M
You won't believe how quickly you can make a delicious stew in an Instant Pot! This is quick easy and incredibly tasty!
Ingredients
- 1 pounds boneless stewing beef, cut into 1 inch cubes
- 1 TBS oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder (not salt)
- 1/2 tsp onion powder (not salt)
- 1/2 tsp dried summer savory
- 1/4 tsp dried thyme
- 1 bay leaf, broken
- 1/4 cup tomato ketchup (61g)
- 1 TBS Worcestershire sauce
- 1 TBS Balsamic vinegar
- 1 1/2 cup beef stock (360ml)
- 4 1/2 cups peeled and prepped vegetables (see note)
- 1 package refrigerated fresh potato gnocchi (4 serving size)
- 2 TBS flour
- 2 TBS cold water
Instructions
- Add the cooking oil to the Instant Pot insert. Select sauté, adjust to normal. Add the beef cubes, cooking in two batches. Cook 2 to 4 minutes on one side until browned. Repeat on the second side.
- Once all of the meat has browned return it to the pan along with all of the herbs and seasonings, along with the broken bay leaf. Give it all a good stir and cook for a few minutes. Select CANCEL.
- Place all of your prepped vegetables on top of the beef in the pan.
- Whisk together the ketchup, Worcestershire sauce, Balsamic vinegar and stock to combine. Pour this mixture over top.
- Secure lid. Set pressure valve to SEALING. Select MANUAL. Cook on high pressure for 45 minutes. Select CANCEL.
- Set pressure valve to VENTING to quick-release pressure.
- Add the potato gnocchi, cover and keep warm on the warm setting until the gnocchi have cooked through. (Should only take a few minutes.)
- Whisk together the flour and water until smooth. Whisk this into the pot. Select SAUTE, adjust to normal. Brint to a simmer and then cook, stirring frequently, until the mixture has thickened, and any flour taste has been cooked out. Select CANCEL.
- Serve hot spooned into bowls along with crusty bread to sop up all that lush gravy.
Notes
I used carrots (3 large), parsnips (3 small), 1/2 a small rutababa/swede, 1 medium onion, 2 stalks celery. Peel all of your vegetables. Cut the carrots and parsnips into thick coins. Cut the swede into 1/2 inch cubes, chop the onion. Slice the celery into 1/2 inch pieces.
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Add the vegetables and add water as needed.
Cover and cook on low for a further hour or so, or until the meat and all of the vegetables are tender. Add the potato gnocchi. Cook for several minutes until the gnocchi are tender.
Whisk together the flour and water until smooth. Whisk this into the stew, whisking constantly, until the mixture has bubbled and thickened. Cook for a few minutes to cook out any flour taste. Serve as above.
Leftovers taste even better the day after, and this freezes beautifully.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan@aol.com
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Pork is not something I really eat a lot of in my kitchen. It is a once in a blue moon treat. I mostly like to eat chicken or fish, the occasional piece of steak or lamb, or no meat at all. I could quite happily be a vegetarian methinks except for my occasion craving for something meaty!
And to be honest those "artificial meat substitutes" don't do anything for me. I don't mean to insult anyone by saying so, but (and hear me out) if you are a dedicated vegetarian why do you want something which tastes like chicken or beef? It doesn't make sense to me. Vegetarian bacon??? I don't get it.
.JPG "Pork Steak with Mushroom Gravy")
But none of that has anything to do with pork steaks. I occasionally like a nice bit of pork and I had been seeing these tenderized pork loin steaks in the grocery store for a while.
.JPG "Pork Steaks")
I do like cube steaks, especially done this way. Flash fried in butter until golden brown and served with a pat of herbed butter melting on top. A cheap way to get some tasty steak satisfaction!
.JPG "Pork Steak with Mushroom Gravy")
So anyways, one day I picked up a package of the pork cube steaks to try out. They are quite economical actually, being one of the cheaper pieces of meat you can buy. Pork actually is one of the cheapest protein options when it comes to meat at the moment.
I had in mind I was going to do Pork Schnitzel or something similar. I do so love a nice tender crispy coated schnitzel. The best one I have ever had was in Austria.
.JPG "Pork Steak with Mushroom Gravy")
I ordered one in a restaurant there that said it was its house speciality. It came to the table, a piece of tender pork, crispy coated in golden bread crumbs and almost as big as my plate. It was gargantuan.
Tender and juicy pork beneath that crisp fried coating and a mammoth side of chips. Oh boy, but it was some good. I enjoyed every calorie laden mouthful.
It's one of my favorite taste memories, of which I have a great many!
.JPG "Pork Steak with Mushroom Gravy")
Nothing could quite come up to it I don't think and so I decided against trying, well on this particular day anyways. I decided to give it a much simpler treatment.
I decided to simply season it, fry it in butter and then serve it with a lush homemade Mushroom gravy, with a few simple vegetables on the side.
.JPG "Pork Steak with Mushroom Gravy")
The meat coated and flash-fried in butter, retaining its juices and lightly seasoned with a few bits. The gravy created simply from the pan drippings and golden mushrooms fried also in butter.
The vegetables just what I had on hand. Wax yellow beans, mashed swede/rutabaga and a baked potato.
.JPG "Pork Steak with Mushroom Gravy")
Lets talk briefly about the baked potato. I had fallen to temptation and bought one of those packages containing foil wrapped potatoes, ready for baking. I have one word for you and them.
DON'T And I can't stress that enough.
The potato tasted of mold and mildew. I decided to bake it quickly in the microwave so took it out of its foil wrapping. I immediately got a whiff of mold and so I scrubbed it really well in hot water with a brush and some dish detergent. (Don't judge.)
.JPG "Pork Steak with Mushroom Gravy")
Even scrubbed, it was impossible to get rid of that smell and taste. I will never buy them again. I have three more that will now end up in the bin. What a waste of money.
.JPG "Pork Steak with Mushroom Gravy")
WHAT YOU NEED TO MAKE PORK STEAK WITH MUSHROOM GRAVY
This is such a simple thing, using simple every day ingredients, and perfecly sized for two people.
For the pork:
- two thick slices of pork tenderloin, pounded until flat, or two tenderized pork loin steaks, again pounded until flat
- salt, pepper, garlic powder, paprika, dried thyme
- 1/2 TBS butter for frying
For the gravy:
- 1 TBS butter
- about 12 closed cap mushrooms, wiped and sliced
- 1 TBS flour
- salt and black pepper to taste
- 3/4 cup (180ml) chicken stock
- 1/4 cup (60ml) cream
- 1/2 tsp Dijon mustard (optional)
.JPG "Pork Steak with Mushroom Gravy")
If you can't get the pork cube steaks, just use thin pork chops, or thick slices of pork tenderloin that you have pounded into shape. Or even pork steaks. My pork was only about 1/3 inch thick and so it cooked very quickly. Obviously if yours is thicker it will take longer to cook.
I used closed cap white button mushrooms, and cut them into 1/3 inch slices, I guess I got about four slices from each mushroom.
The chicken stock came from one of those cartons of stock that you reconstitute with water. I probably use it a bit stronger than suggested on the package, but it is up to you how much taste you want from the broth. I used leftover coffee cream from when my son was here.
.JPG "Pork Steak with Mushroom Gravy")
HOW TO MAKE PORK STEAK WITH MUSHROOM GRAVY
Nothing could really be simpler. Or quicker. I guarantee. No need for a can of soup. Totally from scratch.
Take your pork steaks and dust them all over with salt, pepper, garlic powder and dried thyme. Dust them in flour shaking off any excess. Melt the butter in a skillet over medium high heat. When it begins to foam add the pork. Fry on both sides until golden brown and the juices run clear. Take care not to overcook it.
Remove the pork from the pan and set aside to keep warm, lightly tented on a plate. Add the butter for the gravy to the pan. Add the mushrooms. Fry the mushrooms until golden brown. Take care not to agitate them too much or they will release too much liquid and stew rather than brown.
Once the mushrooms are golden brown add the flour to the pan. Cook and stir for a minute or so. Whisk together the stock and the cream. Add this so the skillet and cook, stirring up any brown bits from the bottom, whisking constantly until the gravy is thick and creamy. Stir in the Dijon mustard if using.
Taste and adjust seasoning as necessary. Return the pork steaks to the pan along with any juices. Heat through briefly and then serve hot, with some of the gravy spooned over top.
.JPG "Pork Steak with Mushroom Gravy")
This was really simple and very delicious. I apologize for a plate of similar colored things, but it is what it is. I like to use what I have in the fridge. No waste here.
If you are a fan of pork, you might enjoy these other Pork recipes. I can guarantee all are easy and all are delicious. Mind, I may be a bit biased!
DIJON AND GARLIC PORK FILLET - Pork fillet (tenderloin) is quite simply brushed with Dijon mustard and then with an herb/garlic mixture, prior to roasting it in the oven. From start to finish it will take about half an hour upon which time you will be rewarded with tender, juicy and flavourful perfectly cooked Pork!
IRON SKILLET GARLIC AND BROWN SUGAR PORK - Sweetly glazed, tender and juicy. Perfectly cooked and delicious. Prepare yourself to fall in love with these simple and yet incredibly tasty pork chops.
Yield: 2
Pork Steak with Mushroom Gravy
Prep time: 10 MinCook time: 10 MinTotal time: 20 Min
Tender pieces of pork, flash fried until golden brown and served with a lush, rich, mushroom gravy. Delicious!
Ingredients
For the pork:
- two thick slices of pork tenderloin, pounded until flat, or two tenderized pork loin steaks, again pounded until flat
- salt, pepper, garlic powder, paprika, dried thyme
- 1/2 TBS butter for frying
For the gravy:
- 1 TBS butter
- about 12 closed cap mushrooms, wiped and sliced
- 1 TBS flour
- salt and black pepper to taste
- 3/4 cup (180ml) chicken stock
- 1/4 cup (60ml) cream
- 1/2 tsp Dijon mustard (optional)
Instructions
- Take your pork steaks and dust them all over with salt, pepper, garlic powder and dried thyme. Dust them in flour shaking off any excess.
- Melt the butter in a skillet over medium high heat. When it begins to foam add the pork. Fry on both sides until golden brown and the juices run clear. Take care not to over cook it.
- Remove the pork from the pan and set aside to keep warm, lightly tented on a plate.
- Add the butter for the gravy to the pan. Add the mushrooms. Fry the mushrooms until golden brown. Take care not to agitate them too much or they will release too much liquid and stew rather than brown.
- Once the mushrooms are golden brown add the flour to the pan. Cook and stir for a minute or so.
- Whisk together the stock and the cream. Add this so the skillet and cook, stirring up any brown bits from the bottom, whisking constantly until the gravy is thick and creamy. Stir in the Dijon mustard if using.
- Taste and adjust seasoning as necessary. Return the pork steaks to the pan along with any juices.
- Heat through briefly and then serve hot, with some of the gravy spooned over top.
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