What you'll need:
2 pork blade steaks
1 cup white rice (uncooked)
1 medium onion (chopped large)
1 small green pepper (chopped large)
3 cloves garlic (sliced)
1 cup water
1 cup apple juice or dry white wine
1/4 pound green beans (washed and stemmed)
1 pound white mushrooms
2 tsps dried marjoram
2 tsps paprika
2 tsps extra virgin olive oil
1/4 bunch flat-leaf parsley (chopped)
2 tsps cornstarch
1 pat butter
Brown pork steaks in large saucepan, over medium heat, set aside. Add the olive oil and butter, throwing in the onion, mushrooms and green pepper when the butter has melted. Cook until the onion is transparent and beginning to brown, and add the garlic. Cook another two or three minutes.
Deglaze the pan with the apple juice or white wine, stirring until approximately 1/3 of the liquid is gone, then add the water (reserving 1/2 cup), green beans, and the parsley. Bring to a boil, adding the rice, the marjoram, and the paprika at that time. Place the pork steaks on top, cover, and simmer until the rice is fully cooked (nice and fluffy). Take out the pork, set aside, add the remaining water and the cornstarch, stirring until dissolved. The sauce will thicken very quickly.
When the sauce is the desired consistency, remove from heat and serve. Feeds two hungry people. Recommended sides are Bavarian sauerkraut and good crusty rye bread.
