TO DRINK: Kloovenburg Shiraz
Pork neck steaks with homemade mushroom sauce
- 8 thick pork neck steaks
- barbecue seasoning
- MUSHROOM SAUCE
- 600g large brown mushrooms
- extra virgin olive oil
- 500ml fresh cream
- 1 packet creamy mushroom soup 300ml milk
- freshly ground black pepper, to taste
Season the steaks with barbecue seasoning and braai high enough above the coals that the steaks don’t char.
Chop the mushrooms into large slices and sauté in olive oil over medium heat. When the mushrooms are soft, add cream and bring to a boil.
Mix the soup powder and milk, and add to the mushrooms. Continue stirring until smooth, adding more milk if it’s too thick.
Grind black pepper into the sauce to taste.